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Ahi Tuna Steak

Ahi Tuna Steak

Servings: 2 (depending on many pieces you want). Photo made 2 dishes with 1 Ahi steak Preparation time: 10 minutes Cooking time: 5 minutes Ingredients Cooking oil Soy sauce: 1tbsp Mirin vinegar: 1/2 tsp. can substitute with regular vinegar, rice vinegar, wine vinegar. Honey: 1 tbsp Sesame oil: […]

Wonton and Dimsum

Wonton and Dimsum

Feel free to add or take away anything from this recipe. Servings: approximately 100-125+ pieces Preparation time: ~ 20-30 minutes for combing ingredients. Give yourself 2-3hrs for making large batches. The time depends on your experience with folding the wontons or dumplings Cooking time: 10-15 minutes Ingredients Wonton […]

The-Go-To Instant Pot Stew

The-Go-To Instant Pot Stew

This recipe is applicable for the substitution of any meat and can also be made vegetarian!

Servings: 6-8 (serving increases with increased additional vegetables of choice). I fill my instant pot up to the maximum 2/3 line (using an 8 quart instant pot).

Preparation time: ~ 10 minutes

Cooking time: 30-45 minutes


  • Meat of choice: 1-2 pounds. I prefer beef roast cut into stew cubes with 2 beef bone marrow for a richer broth
  • Salt: 1 tsp or more depending on preference. 1 tsp first and adjust after the stew is done if needed.
  • Worcestershire sauce: 1 tsp
  • Ground pepper: 1/4 tsp. Use ground peppercorn or Szechuan pepper for a good punch in flavor (spicier)
  • Vegetable oil: 2-4 tbsp as needed to quickly brown meat. You can skip this if you choose not to brown your meat.
  • Yellow onion: 1 or 1 tsp of onion powder
  • Ginger: 4 slices or 1 tsp of ginger powder
  • Garlic cloves: 5 or 1 tsp of garlic powder
  • Mushrooms: type of choice, amount of choice. I sliced 6 brown mushrooms
  • Hunt’s Tomato paste: 1/2 of a 156ml can. The remaining half can be put in a ziplock bag for freezing. Can be other brands too.
  • Tomatoes: Fresh of choice or canned. I used Hunt’s Tomato sauce ~680ml. You can use any tomato cans! This recipe is very forgiving and versatile with volume and vegetable choices
  • Broth: 5-7 cups depending on how much vegetables you have in the stew. Start with 5 and adjust after putting all the vegetables in. Do you want more or less soup?
  • Stew carrot: 1 (don’t skip this. This makes the broth sweet!)
  • Celeries: 1-2 stalks
  • Corn kernel: 1/2 cup more or less depending on preference
  • Chickpeas: 1 can of Unico Chick Peas for 540ml
  • Beans: 1 can of 398ml. I used Bush’s Best Sweet & Tangy Vegetarian Baked Beans
  • Peas: Fresh or frozen, 1 cup
  • Thyme: fresh or dry, 1-2 tsp
  • Herbes de Provence: 1 tsp
  • Italian herbs: 1 tsp
  • Small potatoes: Yukon or Alberta, etc. I used 5. More or less depending on preference
  • Bay leaves: 4 
  • Bell pepper: ~ 2 cups. I used 1 Italian bell pepper
  • All-purpose flour or cornstarch: as needed depending on the preferred thickness of broth. I like it without

Preparing the ingredients

  1. Boil water in a large pot and boil choice of meat and bones for about 10 minutes so that the meat impurities float to the top. Scoop the impurities out
  2. If you used meat in this stew, after boiling the impurities out, conserve the water for cooking as that would serve as the broth ingredient. You can also use your own prepared broth or store-bought instead of this
  3. Prepare your vegetables. Cut the onions in any way you like; garlic can be minced or whole; carrot can be large or small chunks; celeries can be in thin “c’s”, and bell pepper can be diced. Basically, you can cut it however you want as it will not affect the stew
  4. Drain the meat and brown it over vegetable oil (2-4tbsp). Add onions, garlic, salt, and pepper. You can skip this step and throw everything into the instant pot if you like. It will barely affect the stew. In theory, the browning adds another depth of flavor. Same as for roasting any vegetables ahead of time. I simply don’t have the time to do this with a toddler and found no lacking of flavor just throwing everything straight in and skipping the browning or roasting steps! Be as fancy and complicated as you wish. 
  5. I like a more watery stew for dipping bread or poured over rice. If preferred, you can wait until your stew is cooked before you adjust the thickness of the stew. This can be done with all-purpose flour, adding 1/4 cup at a time or with cornstarch, mixed with some cold water. You can even add extra potatoes to mash them afterward as a roux. 
  6. Set the instant pot to 25 minutes, high, under the stew function. 
  7. For garnishes, feel free to adjust additional salt as desired and or parsley, cilantro, etc. 


  1. I love to eat this over rice, toasted bread, or baguette! 


Braised Catfish/Basa Fish

Braised Catfish/Basa Fish

Servings: 6-8(depending on how many steaks per person. Recipe contains 10 steaks) Preparation time: 10 minutes Cooking time: 30-45 minutes Ingredients Garlic: 5 cloves, more or less depending on preference. Whole or minced. I like it minced. Can be substituted with 2 tsps of garlic powder Ginger: […]

Pressure Cooker Authentic Pho Noodles

Pressure Cooker Authentic Pho Noodles

Servings: 6 Preparation time: 10 minutes Cooking time: 1.5 hours Ingredients Beef bones: 1 lb (approximately 3 pieces). If you want a more “oily/thicker” broth, add up to 3 pounds. Can combine with beef shank. If you want a chicken pho, just switch out anything beef for […]

Knit: Baby Scrub Cloth

Knit: Baby Scrub Cloth

I use Heart Face Scrubby’s pattern to knit baby scrub towels for donations. If you join these squares, you can also make a blanket!


  • One 95-yard (2 ounce) skein of cotton worsted weight yarn
  • One heart face scrubby uses about 9.5 yards (0.2 oz.)*
  • #7/4.5mm needles


  • 19 stitches x 26 rows = 4 x 4 inches in stockinette stitch


  • k = knit
  • p = purl

Instructions: Heart Face Scrubby

  • (3 inches x 3.5 inches (unwashed) & shrinks to 3 inches x 3 inches after machine washing in cold water )

Knit flat, turning after each row.

Row 1: Cast on 17 stitches. Turn.

Rows 2 – 5: k 17. (17 stitches) Turn.

Row 6: k 3, p 11, k 3. (17stitches) Turn.

Row 7: k 17. (17 stitches) Turn.

Row 8: k 3, p 5, k 1, p 5, k 3. (17 stitches) Turn.

Row 9: k 7, p 3, k 7. (17 stitches) Turn.

Row 10: k 3, p 3, k 5, p 3, k 3. (17 stitches) Turn.

Row 11: k 5, p 7, k 5. (17 stitches) Turn.

Row 12: k 3, p 1, k 9, p 1, k 3. (17 stitches) Turn.

Row 13: k 4, p 9, k 4. (17 stitches) Turn.

Row 14: k 3, p 1, k 4, p 1, k 4, p1, k 3. (17 stitches) Turn.

Row 15: k 4, p 4, k 1, p 4, k 4. (17 stitches) Turn.

Row 16: k 3, p 2, k 2, p 3, k 2, p 2, k 3. (17 stitches) Turn.

Row 17: k 17. (17 stitches) Turn.

Row 18: k 3, p 11, k 3. (17 stitches) Turn.

Rows 19 – 22: k 17. (17 stitches) Turn.

Row 23: Bind off. Cut yarn, leaving an 8-inch tail, and pull through.

Weave in ends. Block if desired.

Landscape Photography

Landscape Photography

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Beef Noodles

Beef Noodles

Servings: 2 Preparation time: 5 minutes Cooking time: 20-30 minutes Ingredients Dried shrimps: 1 tbsp (Optional. This replaces salt) Beef broth: About 750ml. Can use any kind like chicken, vegetable etc. Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during […]

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Serings: 2

Preparation time: 10 minutes

Cooking time: 20-30 minutes


  • Pork chops: 300g
  • Bacon: 1-2 slices
  • Baby spinach: 60g
  • Garlic: 2 cloves
  • Shallot: 1
  • Baby bok choy: 340g
  • White rice: 1.5 cups
  • Apple cider vinegar: 15ml
  • Maple syrup: 15ml
  • Cooking oil
  • Salt and pepper
  • Spice blend
    • Garlic powder: 3g
    • Brown sugar: 5g
    • Onion powder: 4g

Preparing the rice

  1. Wash and prepare 1.5 cups of Jasmine rice or preferred rice. Add 2 cups of water or according to your rice cooker measurements. 
  2. 1 large pinch of salt 
  3. 1/3 of spice blend
  4. Add spinach, stir and cook in rice cooker

Preparing ingredients

  1. Bok choy: wash, discard root end and cut in 1cm sections
  2. Shallot: Peel, halve, small dices
  3. Garlic: minced
  4. Bacon: Small dices

Making the bacon jam

  1. In a medium pan, drizzle cooking oil on medium and cook the bacon, stirring 2-3 minutes until browned
  2. Transfer bacon to a plate, leave rendering in pan.
  3. Add shallots and 1/2 of the garlic. Cook, stirring frequently for 2-3 minutes until shallots are translucent
  4. Season with 1/2 of remaining spice blend, add salt and pepper
  5. Add cooked bacon, vinegar, and maple syrup with 2 tbsp of water as well
  6. Simmer, stirring occasionally for 5-7 minutes, until liquid has reduced

Cooking the pork

  1. While the bacon jam cooks, in a medium pan, drizzle cooking oil on medium-high
  2. Pat dry the pork chops with papertowel, season with the remaining spice blend. Add salt and pepper
  3. Place pork chops to the pan and cook for 3-5 minutes per side until nicely browned and cooked through. Transfer to plate and set aside

Cooking the baby bok choy

  1. Using the same pan as the one you’ve cooked the pork drizzle some cooking oil on medium-high. 
  2. Add the remaining garlic and cook for 1 minute, stirring frequently until fragrant.
  3. Add the baby bok choy and cook for 2-3 minutes, or until tender, stirring frequently
  4. Season with salt and pepper to taste

Place the rice on your plate, cut your pork and place over the rice. Drizzle the maple-bacon jam over the pork chops, Place the baby bok choy next to the rice and enjoy!

Mung Beans

Mung Beans

Servings: 3 Preparation time: 2 mins Cooking time: 45 minutes  Ingredients Mung beans: 1/2 cup Brown sugar: 4 tbsp Water: 4 cups Making the dessert Wash the beans In a large pot, add beans and water to a boil Reduce to medium and let it bubble gently for […]