Sunday, 18 November 2018

Easy Gyudon (Beef Bowl) 简易版牛丼飯



* in collaboration with Xndo for Zero Rice

This 20-minute version of Easy Gyudon (Beef Bowl) 简易版牛丼飯 is one of the easiest to prepare meal whenever I'm rushing for time. Xndo Zero Rice has made it even more convenient as they come ready for consumption in sealed packets. Quick meals can also be pleasing to the eyes and yummy for my palate!

Xndo Zero Rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. 

#ZeroRice #XndoRecipes


Ingredients for Beef Bowl (enough for 2 pax) :
  • 2 to 3 packets Xndo Zero Rice. Each box contain 4 packets. 
  • 200 gm tender cut beef (thinly sliced)
  • 5 to 6 pieces shiitake mushrooms (sliced)
  • 1 cup Dashi stock (Dashi sachets available from Japanese supermarkets) 
  • 1/2 cup mirin
  • 2 tbsp Japanese soy sauce
  • 1 medium sized onion (julienned)
  • 1 stalk spring onion (chopped)(garnishing)
  • dried seaweed (shredded)(garnishing)

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Combine Dashi stock, mirin and soy sauce in a cup. Set aside.
  2. Heat few drops of oil in cooking pan at medium heat.
  3. Toss in onions and shitake mushrooms and quick sauté.
  4. Fold in the cup of liquid.
  5. Allow to simmer till onions and shiitake mushrooms softened.
  6. Fold in beef slices and simmer till your preferred doneness. Turn off heat.
  7. Assemble, garnish, drizzle with sauce and serve whilst hot.

Ingredients for Onsen Eggs :
  • fresh eggs 
  • water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Boil water in a saucepan.
  2. Turn to low heat upon boiling point. 
  3. Use a ladle to slowly submerge the eggs (one by one) into boiling water. 
  4. Start timing right after last egg settles into saucepan. Do not cover lid. Leave the eggs in boiling water for +/-6 minutes. 
  5. Meanwhile, prepare a large bowl with ice/cold water.
  6. When time's up, transfer and submerge the eggs in ice/cold water for 5 to 10 minutes (to stop the cooking).
  7. Peel the eggs and cut when ready to serve. The yolks should still be runny when halved.

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














Giam Chye Ark (Duck & Salted Vegetable Soup) 咸菜鸭汤



* in collaboration with Xndo for Zero Rice

The marriage of salty and sour flavours from the few key ingredients in Giam Chye Ark (Duck & Salted Vegetable Soup) 咸菜鸭汤 always serve to tantalize appetites.

Salted vegetables 咸菜 (aka salted mustard green) are cooling in nature. Hence, I personally prefer to neutralize with some 'heaty' ingredients such as ginger, garlic and white peppercorns. This' especially comforting during the rainy days.

This is a must-have traditional dish in many South East Asian Chinese families. There are many variations and versions. I prefer to prepare mine as a single pot dish to just go with  rice. 

Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. 

#ZeroRice #XndoRecipes


Ingredients (enough for 2 to 4 pax) :
  • 2 to 4 packets Xndo Zero Rice. Each box contain 4 packets. 
  • Half a duck (chopped into pieces)(skin removed, washed & drained)
  • 200 gm salted vegetables/giam chye/salted mustard green 咸菜 (soaked in water for 15 to 30 minutes before cook)
  • 3 pcs pickled sour plums (available in supermarkets/markets)
  • 1 pc dried preserved date (optional)(available in supermarkets/markets)
  • 2 carrots (chopped into chunks)
  • 2 to 3 tomatoes (chopped into quarters)
  • 1 tray of tofu/beancurd (available in supermarkets/markets)(cut into chunks)
  • 2 tbsp white peppercorns
  • 15 cloves of garlic (peeled and pressed)
  • 4-5 slices ginger
  • 1.5 litre water

(tsp = teaspoon; tbsp = tablespoon)    

Method : 
  1. Remove fats/skin from duck meat. Set duck fat aside. 
  2. Blanch duck pieces in boiling water for 5 minutes to remove scum beforehand. Rinse and clean duck meat in running water after that.
  3. Render a little duck fat in stock pot. Sauté ginger, garlic and peppercorns till aromatic. 
  4. Add all ingredients into soup pot EXCEPT tofu and half portion of tomatoes.
  5. Add 1.5 liter water into soup pot. Turn on high heat till water/soup reaches boiling point. Once the water/soup boils, turn to low heat and continue to simmer for 1.5 hours. Duck meat is tough. It takes longer to reach tenderness. 
  6. Add tofu and the rest of tomatoes to simmer for 5 to 10 minutes before serve. 
  7. Duck meat should be fall-off-the-bone kind of tender. Yet tasty. Salted vegetables still flavourful.
  8. Serve whilst hot with Xndo Zero Rice. 
Tip : Choose the stem portion of the salted vegetables. It works better for soups. The leaf portions are more suitable for other cooking processes such as stir frying.











Thursday, 15 November 2018

Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷



* in collaboration with Xndo for Zero Rice

I've given the traditional Chinese Five Spice Rolls 五香卷 a healthier tweak by using minced chicken instead of the normal minced pork and prawns. I've also air-fried the rolls instead of deep frying them the traditional way. Xndo Zero Rice has been used to make my Ngoh Hiang rolls more satiable to the stomach (比较有饱足感) so that I do not need to prepare other dishes for a simple yet hearty meal. This Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷 is absolutely pleasing to the palate. You can dip it in any preferred dressing(s). Personally, I love dipping my Ngoh Hiang rolls with just Balsamic Vinegar...Yumz for the layering of flavours!

Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. 

#ZeroRice #XndoRecipes


Ingredients for Ngoh Hiang (enough for 12  to 15 rolls) :
  • 12 to 15 pcs dried bean skin (cut to size at approx. 20 x 15 cm each)
  • 2 packets Xndo Zero Rice. Each box contain 4 packets. 
  • 300 gm minced chicken
  • 1 carrot (finely chopped)
  • 1 mid-large onion (finely chopped)
  • 5 pcs dried mushrooms (pre-soaked and finely chopped)
  • 2 tsp finely chopped coriander
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp Chinese 5 spice powder
  • 1 tsp ikan bilis/anchovies powder
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 2 tsp sesame oil
  • 1 tsp sambal belachan chili paste (optional)
  • a dash of pepper (optional)
  • 1 beaten egg

Dressing/Dip :
  • Balsamic Vinegar or/and Chili Sauce

Garnishing :
  • a drizzle of olive oil
  • red/green cut chili
  • finely chopped coriander

(tsp = teaspoon; tbsp = tablespoon)    


Method : 
  1. Mix all Ngoh Hiang ingredients into a large bowl (except for Dried Bean Skins) till even and slightly gluey.
  2. Spoon 2 to 3 tbsp mixed Ngoh Hiang ingredients onto each piece of dried bean skin. 
  3. Wrap and roll. If need to, spread a little beaten egg to seal and secure the rims.
  4. Arrange wrapped Ngoh Hiang rolls on a greased stainless steel rack.
  5. Send to air fry at 180C for first 15 minutes and 200C for another 15 minutes (or till desired colour is achieved).
  6. When ready, remove Ngoh Hiang rolls from air fryer. Allow to rest for 5 to 10 minutes before cutting to serve.
  7. Plate, drizzle with desired dressing and garnish. 
  8. Serve whilst hot. 

Tip : Freeze the other uncooked Ngoh Hiang Rolls apportioned in zip log bags. Thaw and air fry as and when you are ready to cook.














Thursday, 4 October 2018

Lemongrass Pork & Seafood Skewers (Salted Egg Seaweed Flavoured)



*in collaboration with Tao Kae Noi for Salted Egg Flavoured Tempura Seaweed

My hubby requested for a "less prawn meat" version of lemongrass skewers. Therefore, I reduced prawn meats to just 1/3 portion and incorporated fish paste and minced pork. I assure you that this version of Lemongrass Pork & Seafood Skewers (Salted Egg Seaweed Flavoured) is absolutely delicious. We couldn't have enough!


Ingredients for skewers (enough for min. 12 sticks) :
  • 6 pcs lemon grass (slightly pressed and cut to halves in length - to be used as skewers)
  • 1 packet Tao Kae Noi Salted Egg Flavoured Tempura Seaweed 
  • 200 gm deshelled and deveined prawns 
  • 200 gm minced pork
  • 200 gm fish paste
  • 1 tsp minced garlic
  • 1/2 pc lemon grass (thinly sliced)
  • 1/2 to 1 pc red chili (finely chopped)
  • 2 sprigs coriander (finely chopped)
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • a dash of pepper

Ingredients for Dipping Sauce (optional) :
  • 1/4 cup kaffir lime juice
  • 1 to 2 tbsp honey or sugar (to taste)
  • 1/2 pc thinly sliced chili 
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 1 sprig coriander (finely chopped)

Garnishing :
  • 1/2 packet Tao Kae Noi Salted Egg Flavoured Tempura Seaweed 
  • finely chopped coriander 
  • finely chopped chili bits

(tsp = teaspoon; tbsp = tablespoon)    


Method : 
  1. Trim ends of lemongrass. Then cut each to half length and set aside.
  2. Add prawns to food processor and allow to grind to half-paste form. 
  3. Fold in minced pork, fish paste, all other lemongrass skewer ingredients and seasonings (except Tao Kae Noi salted egg flavoured tempura seaweed) to food processor as well. Allow to mix to a paste form. 
  4. Fold in paste mixture into a large bowl.
  5. Add Tao Kae Noi salted egg flavoured tempura seaweed and crush to fine bits. Mix well into paste mixture with hands.
  6. Use hands to roll paste mixture into 12 or more equal size balls.
  7. Insert a lemongrass skewer through each meatball and place on a lined baking tray.
  8. Chill lemongrass skewers with meatballs for 30 mins.
  9. When ready to cook, steam all lemongrass skewers with meatballs for approx. 6 mins.
  10. Add a little cooking oil in a shallow pan. At medium to high heat, pan fry steamed lemongrass skewers with meatballs till brown on all sides.
  11. To prepare dipping sauce, heat all ingredients in a saucepan for 1 to 2 mins till sugar dissolves. Remove from heat and set aside.
  12. Plate and garnish lemongrass skewers. 
  13. Serve whilst hot.