If you are a regular reader of my blog, you would have probably noticed that I tend to bake or grill my food pretty regularly. I also like to do quite a lot of stir fried dishes. There is a really simple reason why I prefer these cooking methods – yes, because they are generally one-pot dishes that require little cleaning up.
These are also the reasons why I don’t steam food a lot. Don’t get me wrong, I love steamed food, especially fish, seeing that I am a Teochew Ah Nia through and through. But steaming requires adding water into a wok, and regular checks to ensure that there is (still) some water in the wok during the cooking process. In addition to that, steaming makes my (already) hot kitchen even hotter. For these reasons, I rarely steam anything.
Recently, as a contestant in the Best Cooking Blog category in the Singapore Blog Awards, I was given the opportunity to review the new Panasonic NN-CS894B microwave oven. To my surprise (and later, much delight too), this was not just any microwave oven. It is a microwave AND a steamer AND a convection oven all in one.
When I showed my mom the machine, she remarked, “Are things so advanced these days?” Apparently so.
Naturally I could not wait to try to cook something with this oven! Since a reader had recently asked me if I had a recipe for Tim Sum style Steamed Pork Ribs with Fermented Black Beans, I thought I’d give it a go and steam me some ribs!
Let me tell you, this was a breeze to cook. It took me all of 15 minutes (not counting marinating time) to put everything together and steam the ribs. Best of all, there was no need to add water to the wok and to keep topping up the wok with water (not to mention all that washing after wards). And my kitchen stayed cool throughout the entire process.
What is even more amazing is that this oven is equipped with a TurboSteam function. This means that the food is actually cooked with steam, instead of microwave like in normal microwave ovens. In other words, your food retains moisture while cooking!
The results were juicy and succulent ribs subtly flavored with Shaoxing wine and fermented black beans.
So let me show you how easy the cooking process was!
In a bowl, season the ribs with sugar, salt, Shaoxing wine, sesame oil and ground white pepper.
Mix to combine, then cover the bowl with cling film and leave this to marinate in the fridge for at least 3 hours, preferably overnight.
Before cooking, mix together the cornstarch and water. Pour this into the bowl and stir to coat the pork.
Transfer the ribs onto a heatproof dish – I used small dim sum dishes but you can always place all the ribs in a bigger dish.
Sprinkle the black beans on the ribs.
Fill the water tank of the oven..
Seal it, then return it to the oven.
Place the ribs in the oven – you can steam more than a dish at a time as long as your dishes fit into the oven!
Press the Pure Steam button, set the timer and hit START.
And 25-30 minutes later, dinner is ready!
Garnish with chopped peppers and serve hot.
No mess, no clean up and no steaming hot kitchen!
Since the ribs were cooked using Pure Steam, the ribs remained juicy and retains all its flavor. If you’d like to find out what else this oven is capable of, take a look here.
Gotta love technology!!
The Panasonic Steam Convection Microwave Oven is available for sale at: Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The above store mentions are subject to stock availability.
Note: This review was written in conjunction to my participation for the Best Cooking Blog in Singapore Blog Awards 2015. This is not a sponsored post. All opinions are my own.
- 500g pork ribs, cut into 1-inch pieces (your butcher can do this for you!)
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- pinch of fresh ground white pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons roughly chopped, de-seeded long hot green peppers
- 2 tablespoons roughly chopped, de-seeded long hot red peppers chopped roughly
- 1 tablespoon Chinese fermented black beans, rinsed thoroughly
- In a bowl, season the ribs with sugar, salt, Shaoxing wine, sesame oil and ground white pepper.
- Mix to combine, then cover the bowl with cling film and leave this to marinate in the fridge for at least 3 hours, preferably overnight.
- Before cooking, mix together the cornstarch and water. Pour this into the bowl and stir to coat the pork.
- Transfer the ribs onto a heatproof dish – I used small dim sum dishes but you can always place all the ribs in a bigger dish.
- Sprinkle the black beans on the ribs.
- Fill the water tank. Seal it, then return it to the oven.
- Place the ribs in the oven – you can steam more than a dish at a time as long as your dishes fit into the oven!
- Press the Pure Steam button, set the timer and hit START.
- Steam for 25-30 minutes, or until the ribs are cooked through and tender.
- Garnish with chopped peppers and serve hot.
- Depending on your cut of meat, and the level of softness you like, steaming times may vary. Please adjust accordingly.