Meatless Char Siew Puffs 无肉蜜汁叉烧酥

*in collaboration with Quorn

Whilst I'm forever in pursuit to cook healthier meals since my cancer diagnosis few years ago, it had never crossed my mind to use meat replacements in the past. Or rather, I was ignorant about the existence of meat replacements. Therefore, I was excited when I received some Quorn products to try out. This Meatless Char Siew Puffs 无肉蜜汁叉烧酥 was something I really wanted to create on this first trial as Char Siew Puff 叉烧酥 has always been my favourite item on the menu whenever we dine at Dim Sum restaurants. Do I like this meatless version? It's a definite Yes!

What's Quorn?*

Quorn is natural, nutritious, versatile. The main ingredient of Quorn products is Mycoprotein, a nutritionally healthy source of protein produced by a process of fermentation – similar to yeast in bread – using a natural nutritious fungus from the soil and fermenting it to produce a dough called Mycoprotein. In addition, Mycoprotein has been clinically proven to reduce blood cholesterol among people who are suffering from high cholesterol, as well as help to manage diabetes by contributing to reduction of blood glucose and insulin levels. 

As Quorn products have no strong aftertaste and possess the taste, appearance and texture of meat, they are perfect for creating healthier, guilt-free versions of favourite everyday meals.

Quorn in Brief* :

Quorn pieces are high in fibre and protein, low in saturated fat and gluten free non meat product. They come in several types including pieces, minced, nuggets, meatballs, fillets and others.

• Quorn is not made of mushrooms. It’s made of Mycoprotein that belongs to the same kingdom as truffles and mushrooms.
• Mycoprotein, Quorn's key ingredient is high in protein and fibre, low in saturated fat, zero cholesterol and is soy-free. It is also MSG-free! 
• It’s natural and GMO-free because it’s produced through fermentation – similar to yeast in bread.

Quorn range of products can be purchased from Redmart, NTUC, Cold Storage and Foodie Market Place. Check out  Bit.ly/FindQuorn for all the outlets

*Product Information provided by Quorn Singapore.

Puff Pastry Ingredients (enough to make about 10 to 12 pcs) :

• 2 to 3 sheets frozen butter puff pastry (24 cm x 24 cm per sheet)(cut each sheet into 4 equal squares of about 12 cm x 12 cm each)(slightly thaw in chiller)(frozen puff pastry available at supermarkets)
• 1 small beaten egg (for egg wash)
• 1 tbsp toasted sesame seeds

Ingredients for  Meatless Char Siew

• 150 gm frozen Quorn Mince (not necessary to thaw beforehand)
• 5 cloves garlic (minced)
• 2 mid sized onions (finely chopped)
• 2 tbsp finely chopped parsley (optional)
• 1/2 tsp grounded white pepper 
• 1 to 2 tbsp cooking oil

Seasonings for Char Siew Sauce

• 2 tbsp oyster sauce (or to taste)
• 2 tbsp honey (or to taste)
• 1 tbsp tomato ketchup (or to taste)
• 2 tbsp light soy sauce (or to taste)
• 1 tsp dark soy sauce (or to taste)
• 6 tbsp mirin or Chinese cooking wine (or to taste)
• 1 tsp sesame oil (or to taste)
• 1 tsp chili powder (optional)

Method : 

1. Add all seasonings for Char Siew Sauce in a bowl and mix well. Taste test to your satisfaction.
2. Pour Char Siew Sauce onto Quorn Mince. Allow Char Siew Sauce to soak in. Set aside. 
3. Add cooking oil and stir fry onions, garlic and parsley till aromatic.
4. Fold in Quorn Mince and Char Siew Sauce. Add pepper and lightly stir fry all ingredients for 1 minute. Turn off heat and set aside to cool.
5. Pre-heat oven to 220C. 
6. Spoon Char Siew ingredients onto puff pastry sheet (each pc about 12 cm x 12 cm).
7. Roll puff pastry to wrap stuffings nicely. Trim the 2 ends (if necessary) to ensure all Char Siew Puffs are about same size. 
8. Arrange Char Siew Puffs onto lined baking tray. Use a fork to lightly press on the 2 ends of each Char Siew Puff. 
9. Brush egg wash onto each Char Siew Puff and sprinkle sesame seeds on top. 
10. Bake in oven for 20 to 25 minutes till the Char Siew Puffs are nicely raised and browned. 
11. Remove from oven and leave to cool before serve.

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One Pot Miso Poached Fish Meal 味增水煮鱼一锅煮

Main Ingredients (enough for 2 pax) :

• 1 seabass / barramundi or any fish of your choice (cleaned and descaled)
• 12 pcs frozen white clams
• 5 pcs of dried mushrooms (pre-soak beforehand and slice, keep the mushroom water for cooking)
• 200g broccoli
• 6 pcs cherry tomatoes (cut to halves)
• 1 box of silken tofu (cut to cubes)
• 3 to 4 slices of ginger (thinly sliced)
• 1 medium sized onion (peeled and julienned)
• 4 cloves garlic (peeled and thinly sliced)
• 1 tbsp miso paste (or to taste)(adjust miso portion in accordance to your fish size and pot size)
• 1 tsp Italian mixed herbs (or to taste)
• a dash of sugar (or to taste)
• salt (to adjust dish to taste)
• 1/2 cup white wine or mirin
• 1 tbsp coconut oil or olive oil 
• water (can use water that's used to pre-soak dried mushrooms. Have enough water to fill up to 1/2 height of ingredients in your shallow pot)
• finely chopped parsley (for garnishing)

Method : 

1. Rub a little salt evenly on the inside and surface of fish. Set aside.
2. Add coconut oil or olive oil, ginger, onions and garlic into shallow pot before turning on heat/fire.   
3. At medium heat, quick stir fry aromatics. 
4. Fold in mushroom water. 
5. Turn to high heat. Add miso pastes and all seasonings. Do taste test.
6. Add mushrooms and simmer till mushrooms are softened.
7. Arrange fish and all other ingredients into pot.
8. Turn to medium heat. Cover lid and simmer for 6 to 8 minutes (subject to fish and pot size) or till all ingredients are just cooked. Do not overcook.
9. Turn off heat. Garnish with finely chopped parsley before serve.
10. Serve whilst hot.

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Easy One Pot Low Carb Low Sugar Meal

Main Ingredients (enough for 2 pax) :

• 2 pcs salmon steak (cut to pieces)
• 10 pcs frozen mussels (thaw beforehand)
• 200 to 300g broccoli (parboil in salt water beforehand)
• 1 packet enokitake/enoki mushrooms
• 1 medium sized onion (peeled and julienned)
• 4 cloves garlic (peeled and thinly sliced)
• ½ pc ikan bills stock cube (or to taste)
• ½ tsp Himalayan Pink Salt (or to taste)(to be rubbed on salmon before air frying)
• ½ cup cooking cream or whipping cream (or to taste)
• 1 to 2 tbsp coconut oil or olive oil 
• water (enough to simmer mussels and salmon pieces in your pot)
• lemon or lime wedges
• parsley (for garnishing)

Method : 

1. Rub Himalayan Pink Salt evenly on all sides of the salmon pieces.
2. Air fry or pan fry salmon pieces till skin turns slightly crispy.
3. Add coconut oil or olive oil, onions and garlic into pot before turning on heat/fire.   
4. At medium heat, quick stir fry aromatics. 
5. Fold in water and simmer till boil. Add ikan bills stock cube, pink salt, mussels, enokitake, broccoli and salmon pieces. Cover lid and allow to simmer for few minutes till all foods are cooked.
6. Fold in cooking cream or whipping cream. Stir well and allow to simmer till bubbling. 
7. Turn off heat. Garnish with finely chopped parsley and lemon/lime wedges before serve.
8. Serve whilst hot.

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Air Fried Crispy Pork Belly 脆皮烧肉 (Version 2)

Main Ingredients :

• 1 slab of pork belly with skin (about 1 kg)
• 1 tsp Himalayan Pink Salt (or to taste)(for seasoning)
• ½ tsp Grounded Pepper (or to taste)(for seasoning)
• ½ tsp Five Spice Powder (or to taste)(for seasoning)
• ½ tsp Himalayan Pink Salt (or to taste)(to be rubbed on skin just before air frying)

Method : 

1. To clean and prep the meat, rub a little salt on all sides of pork belly and rinse with water. If you prefer, you may also simmer whole slab of pork in boiling water for a few minutes.
2. Pat the entire pork belly slab with paper towel till dry.
3. Use a needle tenderizer to keep poking on the surface of skin. Do not have to poke too deep into meat. The scoring process would enable more crispy skin. 
4. Rub seasonings evenly on all sides of the pork belly slab.
5. Chill seasoned pork belly slab in refrigerator overnight (or at least half a day). Do not cover. Skin face up and keep dry.
6. Allow meat to return to room temperature before cook.
7. Rub a little Himalayan Pink Salt on skin only. 
8. Air fry pork belly slab at highest temperature of air fryer for 10 to 20 minutes to seal the flavors and juice into the meat (E.g. 250C for 10 minutes; 200C for 20 minutes). 
9. When time’s up, adjust air fryer temperature to 180C for 30 minutes.
10. After 30 minutes, continue to air fry at 200C to 220C for another 10 minutes. The skin should be very crispy by then.
11. Remove from air fryer. Allow to rest for 15 minutes before slice.

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