Wednesday, 18 July 2018

Quick & Easy Seafood Paella 简易版海鲜焗饭



*in collaboration with Xndo for Zero Rice

My husband and I eat well even in our weight loss process. There's no compromise to our palate as we shredded off the 10-ish kg each in the last 9 months. I'm sharing here a simplified version of the Seafood Paella 海鲜焗饭. I did not include Spanish chorizos as they're not so readily available in our local stores and I omitted wine in the cooking. This is certainly a quick and easy one pot dish that'll be well liked by many.

Benefits of Xndo® ZeroTM Rice


  •  Ready-to-eat
  •  Low carbs (Only 95KCAL)
  •  High in soluble fibre
  •  8 times more soluble fibre than ordinary rice
  •  Low Glycemic Index (GI) 48 (Certified)
  •  Suitable for Diabetics
  •  Keto-friendly

Xndo® ZeroTM Rice is made from premium quality Thai long-grain white rice and freshly ground Konjac Root. Formulated to be lower in carbohydrates than ordinary rice, Xndo® ZeroTM Rice contains 8 times more soluble fibre. This slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. More importantly, Xndo® ZeroTM Rice has low glycemic index (GI) and stabilises blood sugar levels. Xndo® ZeroTM Rice has a soft chewy texture, absorbs gravies well and can be easily used in place of ordinary rice.

More information can be found at: https://www.xndo.net/zero-rice-5-packs.html


Ingredients (enough for 2 pax) :
  • 2 packets Xndo Zero Rice. Each box contain 5 packets. 
  • 4 mid sized prawns (deveined but keep heads and shells intact)
  • 1 squid/sotong (cleaned and cut to rings)
  • 8 pcs mussels (can use fresh or frozen mussels)
  • 1 mid sized onion (diced)
  • 1 tsp minced garlic
  • 1/2 cup diced tomatoes (optional)
  • 1 cup frozen mixed vegetables (i.e. peas, corn, diced carrots)
  • 150 ml chicken stock
  • 1/2 to 1 tsp cayenne powder 
  • 1/4 tsp saffron
  • salt and pepper (to adjust to taste before serve)
  • parsley flakes (for garnishing)
  • 1 to 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 lemon(cut to wedges)

    (tsp = teaspoon; tbsp = tablespoon)    


    Method : 
    1. In a pan, saute diced onions in olive oil at medium heat.
    2. Add minced garlic and diced tomatoes to stir fry for a minute.
    3. Fold in chicken stock to simmer for another minute.
    4. Turn to low heat and fold in Xndo Zero Rice. 
    5. Add mixed vegetables, squids, prawns, mussels and 1 tbsp lemon juice.
    6. Add saffron and season with cayenne powder, salt & pepper. Add in more chicken stock if necessary.
    7. At medium heat, cover lid and allow to simmer till seafood's fully cooked (approx. 3 minutes) and when stock flavours the rice.
    8. Remove lid and garnish. Serve with lemon wedges and top with more seasonings (at your preference).
    9. Serve whilst hot. 





    Tuesday, 17 July 2018

    Kimchi Chicken Rice 泡菜鸡饭



    *in collaboration with Xndo for Zero Rice

    I'm sharing here a simple and flavourful Kimchi Chicken Rice 泡菜鸡饭 dish that's easy to prepare and delightful to the palate.

    Benefits of Xndo® ZeroTM Rice

    •  Ready-to-eat
    •  Low carbs (Only 95KCAL)
    •  High in soluble fibre
    •  8 times more soluble fibre than ordinary rice
    •  Low Glycemic Index (GI) 48 (Certified)
    •  Suitable for Diabetics
    •  Keto-friendly

    Xndo® ZeroTM Rice is made from premium quality Thai long-grain white rice and freshly ground Konjac Root. Formulated to be lower in carbohydrates than ordinary rice, Xndo® ZeroTM Rice contains 8 times more soluble fibre. This slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. More importantly, Xndo® ZeroTM Rice has low glycemic index (GI) and stabilises blood sugar levels. Xndo® ZeroTM Rice has a soft chewy texture, absorbs gravies well and can be easily used in place of ordinary rice.

    More information can be found at: https://www.xndo.net/zero-rice-5-packs.html


    Group A : Main Meal Ingredient : 
    • 1 packet Xndo Zero Rice per pax. Each box contain 4 packets. 

    Group B : Ingredients for Kimchi Chicken Roll (enough for 4 pax) :
    • 2 large pcs boneless chicken legs (keep or remove skin at your preference)
    • 6 large pcs wong bok leaves (blanched and drained beforehand)
    • 1/2 pc carrot (julienned)
    • 6 to 8 pcs baby asparagus (optional)
    • 1/2 cup kimchi

    Group C : Seasonings for Chicken :
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tsp sesame oil
    • 2 tbsp soy sauce
    • 1/2 cup kimchi (diced)

    Group D : Garnishing & Condiments
    • 1 tbsp ikura/salmon roe (optional)
    • parsley flakes (for garnishing)(optional)
    • fresh salad greens (for garnishing)(optional)

      (tsp = teaspoon; tbsp = tablespoon)    


      Method : 
      1. Flatten boneless chicken meat with a mallet.
      2. Marinade boneless chicken meat with Group C seasonings. 
      3. Assemble Kimchi chicken rolls with Group B ingredients. Roll tightly and chill in refrigerator overnight or half a day.
      4. When ready to cook, steam chicken rolls till fully cooked.  
      5. Towards last 2 to 3 minutes of steaming, add 1 packet Xndo Zero Rice to each bowl. 
      6. Dish out, slice the chicken rolls and garnish with Group D ingredients.
      7. Serve whilst hot. 



      Saturday, 14 July 2018

      Minced Pork & Crab Meatballs with Konjac Noodles



      *in collaboration with Xndo for Zero Noodles (Ready-to-Eat Konjac Noodles)

      My husband and I embarked on a journey of low carb low sugar diet 9 months ago. We both lose between 10 to 12 kg each! During the past 9 months, we'd rather controlled diet on anything sweet. And we most often avoid carbs such as rice, pasta and breads. It's not been exactly smooth sailing and easy as we were so used to our yummy Asian cuisines....be it home cooked or dining out! If I had tried on the Xndo Zero noodles or rice earlier,  things could have been so much easier and enjoyable. I could have incorporated them into our meals. The best part's when no cooking of the noodles or rice are required...i simply have to pop them open and drop them into my yummy dish (home or out) for a fulfilling yet healthy meal! If you ask me now, I'm loving it with my meals!

      I'm sharing here my rendition of the Minced Pork & Crab Meatballs in Soup with the use of Xndo Zero Noodles. I was inspired by my favourite Nyonya dish Bakwan Kepiting when cooking this. However, this rendition is not meant to be a copycat to the Peranakan tradition. Just varying of ingredients to make it different yet yummy! The meatballs, soup and noodles do great as a combo!

      Benefits of Xndo® ZeroTM Noodles

      • Ready-to-eat
      • No Carbs
      • Very low Glycemic Index (GI) (Certified)
      • Low GR (Certified)
      • Suitable for Diabetics
      • Keto friendly
      • Only 2KCAL
      • High in soluble fibre

      Xndo® ZeroTM Noodles are made from freshly ground Konjac Root, and are manufactured using the latest food technology, enabling them to stay fresh and ready to eat at any time. They are scientifically proven to have an extremely low glycemic index (GI) and glycemic response (GR). The high soluble fibre content slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. Xndo® ZeroTM Noodles have a chewy springy texture and absorb the
      flavours of any soup, dish or sauce, and can be easily integrated into your favourite recipes.

      More information can be found at: https://www.xndo.net/zero-noodles-5-packs.html


      Group A : Main Meal Ingredient : 
      • 1 packet Xndo Zero Noodles (Konjac Noodles) per pax. Each box contain 5 packets. 

      Group B : Ingredients for Minced Pork & Crab Meatballs (enough for 22 pcs) :
      • 300 gm shredded crab meat (can use frozen crab meat)
      • 500 gm minced pork
      • 350 gm fish paste
      • 4 pcs dried Chinese mushrooms (pre-soaked)(finely diced)(optional)
      • 100 gm fresh bamboo shoots (julienned)
      • 1 pc carrot (finely diced)
      • 1 egg yolk

      Group C : Seasonings for Minced Pork & Crab Meatballs (enough for 22 pcs) :
      • 1 tsp bean paste (tau chio)
      • 2 tsp sesame oil
      • 2 tbsp soy sauce
      • 1/2 tsp pepper
      • 1 bunch finely chopped coriander

      Group D : For Stock Base 
      • 1 box prawn heads & shells (lunch box size)
      • 500 gm pork bones (briefly blanched beforehand)
      • 200 ml homemade or store bought chicken stock
      • 500 ml water
      • 4 ginger slices (crushed)
      • 1 cinnamon stick
      • 2 star anise
      • 2 tsp bean paste (tau chio)
      • 1 to 2 pcs fresh coriander roots
      • cooking oil (for browning and aromatics)
      • a handful of julienned fresh bamboo shoots

      Group E : Garnishing & Condiments
      • coriander (for garnishing)
      • parsley flakes (for garnishing)(optional)
      • sambal belachan or/and sliced chili padi

        (tsp = teaspoon; tbsp = tablespoon)    


        Method : 
        1. Add all Group B & Group C ingredients/seasonings in a large bowl and mixed till even and gluey.
        2. Make into equal sized meat balls and chill in refrigerator overnight or half a day.
        3. When ready to cook, heat a little oil and lightly sauté all aromatic ingredients in Group D (i.e. ginger, cinnamon stick, star anise, coriander roots)  in soup pot at medium heat till aromatic. 
        4. Add prawn heads/shells and pork bones into the pot and sauté till fragrant. 
        5. Add chicken stock, bean paste, bamboo shoots and water into soup pot, cover lid and allow to simmer at medium heat till boiled.
        6. Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness. 
        7. Remove scums from stock.
        8. Fold in meatballs in batches. Allow to blanch till fully cooked. 
        9. Scoop 2 to 3 cooked meatballs to each serving bowl. 
        10. Add 1 packet Xndo Zero Noodles (Konjac Noodles) to each bowl. 
        11. Top each bowl with soup, bamboo shoots and garnishing before serve.
        12. Serve whilst hot. 

        Note : For unfinished cooked meatballs, freeze for future use.







        Friday, 22 June 2018

        Steamed Milo Sponge Cake 蒸美禄马来糕



        We are a group of Singapore homecooks whom have volunteered to create some dishes to promote awareness for the School Goodie Bag Programme by showing what we can cook with the ingredients in the bag. Food from the Heart (FFTH) started School Goodie Bag Programme, a monthly food pack that helps to defray living expenses, with the belief that no child should ever have to go to school on an empty stomach.

        I made use of the MILO powder and UHT packet milk that's included in the school goodie bag to create this simple steamed cake. It does not require the baker to use oven, mixer or any baking trays. I made the entire cake using only 2 bowls, a pair of chopsticks, a sieve and a pot for steaming over the stove top. Some simple indulgence for a simple family.

        Help us fundraise to help a family receive this food pack at $55 a month or $660 for a year. Our target is to raise enough funds to support a school of 50 students for a year!

        To support a family with a food pack @$55 today, go to: http://bit.ly/2IPLQgb

        All monetary donations above $10 are eligible for 250% tax deduction in Singapore.

        Please lend us your support.


        Ingredients (enough for a 7-inch or 18 cm noodle bowl) :
        • 2 eggs (room temperature)
        • 70g sugar
        • 200 ml UHT packet milk (room temperature)
        • 50g vegetable oil
        • 60g MILO powder (approx. 6 tbsp) 
        • 200 gm cake flour 
        • 1 tsp baking powder (optional)
        • 1/8 tsp salt

        (tsp = teaspoon; tbsp = tablespoon)    

        Method :
        1. Use paper towel or a brush to apply a thin layer of oil on a 7-inch or 18 cm noodle sized bowl. This way, the cake would not stick to the bowl when cooked. Set aside. 
        2. In a separate bowl, use a whisk or a pair of chopsticks to beat eggs and sugar till light and fluffy. 
        3. Add UHT milk, vegetable oil and mix till well blend.
        4. Sieve in Milo powder, cake flour, salt and baking powder.
        5. Use a whisk or a pair of chopsticks to stir and beat till mixture is even and has no more clumps.
        6. Sieve mixture into bowl that was oiled earlier. Set aside to rest for 20 minutes.
        7. Meanwhile, add enough water to a pot for steaming purpose. Bring to boil. 
        8. When 20 minutes' up, put the entire bowl of batter into boiling pot (with the bowl). 
        9. Cover lid and allow to steam for 45 minutes at medium heat (or high heat for 30 minutes). Top up water for steaming as and when necessary. 
        10. When 45 minutes' up, insert a bamboo skewer into centre of cake of cake. Cake is fully cooked if skewer comes out clean. 
        11. Turn off heat and remove bowl from pot. The cake should drop smoothly and easily onto a plate when overturned. 
        12. Cut and serve whilst hot. 

        (scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)



















        Monday, 28 May 2018

        Bread Maker Fun : Homemade Pizza Crust 自制比萨饼皮



        This is a very simple, fuss free recipe. If you do not have a bread maker, simply use hands to knead till right texture and leave it in oven to rest for about 1 hour. Do not need to power on the oven when dough is resting in the oven. It's really that easy!


        Ingredients for Pizza Crust Dough (enough for 2 large pizzas) :

        • 1 tsp salt
        • 1 tbsp sugar
        • 2 tbsp coconut or peanut oil
        • 1/2 cup lukewarm water
        • 2.5 to 3 cups bread flour
        • 1 to 2 tsp dried rosemary (finely chopped)
        • 2 tsp instant yeast

        (tsp = teaspoon; tbsp = tablespoon)    


        Tip 1 : Store yeast in freezer for longer life and effectiveness.

        Tip 2 : When adding ingredients, do not let yeast get in direct contact with salt and water. Salt is a yeast inhibitor. It would retard or stop yeast activity.


        Method :
        1. Add all ingredients (in accordance to sequence mentioned above) into bread maker's bread pan.
        2. Mount bread pan into bread maker and close lid. 
        3. Set breadmaker to 'Dough' mode. Press 'Start'. 
        4. The knead blade would start working. After about 5 minutes, you should see a nicely kneaded dough. In the first few minutes, if you see the dough being too watery, add a little bread flour. If you see the dough being too dry, add a little water (tsp by tsp) slowly until satisfied. Leave the dough in the bread maker for about 1 hour. 
        5. Preset oven to 220C.
        6. Line pizza baking tray with baking paper. Remove dough from bread maker and split to half. 
        7. Roll dough to desired thickness and shape (with rolling pin or hands).
        8. Top with preferred pizza toppings/ingredients.
        9. Bake entire pizza/pizzas in oven for 30 mins at 220C (subject to thickness of crusts and toppings).  
        10. Remove from oven and serve.

        Notes
        a.  I used only half portion dough to make 1 pizza on first day and used an air-tight container to keep the other half portion dough in the chiller. I made the 2nd pizza on the 3rd day. If you intend to keep the dough longer (up to 2 weeks), do freeze the dough. 

        b. Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 


        (scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)