Omelette with CP Pizza Pockets

* in collaboration with CP for Pizza Pockets

Ingredients :

• 1 packet CP Pizza Pocket 
• 4 eggs
• 1 mid sized onion (cut to chunks)
• a handful of assorted colours capsicum (cubed)
• 5 pcs prawns (optional)(deveined/deshlled and lightly seasoned with salt)
• a pinch of salt
• parsley flakes (garnishing)
• cooking oil

Method :

1. Pre-heat oven at 180C.
2. Crack eggs in a bowl. Add salt, onions and capsicum. Mix well.
3. Heat cooking oil in a skillet/pan.
4. Fold in egg mixture to spread evenly across skillet/pan.
5. Quickly arrange frozen CP Pocket Pizza and prawns onto egg mixture.
6. Allow to pan fry till bottom of omelette turns brown.
7. Transfer entire pan to oven.
8. Allow to cook in oven for another 8 to 10 minutes (or to your desired texture and colour).
9. When time’s up, remove from oven, garnish and serve whilst hot.

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)

Kung Po Open Face Pork Burger 宫保猪肉堡

There were just too much 好料 (good stuffs) and I decided to make this Kung Po Open Face Pork Burger 宫保猪肉堡 an open face burger 🍔! Good things must show! I made the "with egg" and "without egg" versions. These open face mini burgers come with layers of goodness : home made kung po seasoned meat patties, sautéed onions, sautéed mushrooms, cucumber, tomatoes & spinach and of course the mouthwatering Woh Hup Kung Po Sauce.

Ingredients (enough to make 9 mini burgers) :

• 250 gm of minced pork
• 5 butter rolls (slice each butter roll into half; top & bottom) 
• 5 pcs of mushrooms (rinsed, trimmed and thinly sliced)
• ½ cucumber (deseed, thinly sliced)
• 15 cherry tomatoes (thinly sliced)
• ½ onion (sliced)
• sunny side up fried eggs (optional)
• ½ tbsp Woh Hup Kung Po Sauce (to sauté mushrooms)
• 1 tbsp butter (to pan grill meat patties)
• butter spread (for bread)
• cooking oil 
• spinach (for garnishing)
• toasted sesame (for garnishing)

Seasonings for Meat Patties :

• 4 tbsp Knorr Golden Salted Egg Powder
• 4 tbsp tapioca flour
• 1 tbsp salted butter
• 1 tsp sugar

Sauce : 

• 3 tbsp Woh Hup Kung Po Sauce
  a dash of grounded black pepper
  a pinch of salt
  3 tbsp water

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Fold in minced pork, all seasonings and finely chopped ingredients (i.e. mushrooms, coriander, ginger, garlic, onions) into a large bowl.
2. Mix Ingredients and seasonings well with a pair of chopsticks in one direction (clockwise or anti-clockwise) till the meat and ingredients become sticky and gluey.
3. Shape into 9 equal portions of meat patties.
4. Arrange meat patties on tray and chill for at least 1 hour. 
5. Meanwhile, sauté onion slices and set aside.
6. Sauté mushrooms with 1/2 tbsp Woh Hup Kung Po Sauce. Set aside.
7. Heat butter on grill pan. 
8. At medium heat, grill all meat patties till fully cooked. Set aside to rest.
9. Grill or toast all butter rolls slices. 
10. Apply butter on top side of bread.
11. Assemble burger layer by layer (i.e. bread, cucumber, meat patties, sautéed mushrooms, sautéed onions, fried egg, tomatoes, spinach etc.) in accordance to your preference.
12. Pierce a bamboo skewer through the layers to firm the structure. 
13. To make sauce, add Woh Hup Kung Po Sauce, grounded black pepper and salt into saucepan. Bring to boil. 
14. Drizzle burger with Kung Po sauce.  
15. Garnish and serve.
16. Serve whilst hot.

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

Christmas Eve to Boxing Day Essentials 家庭式圣诞嘉年华

I must apologise profusely for having gone MIA for many moons. My husband and I are staying with my parents temporarily (not so temporary actually...would be 1 year+ soon....). In this home, mom takes the call of what to buy and cook for our meals. I am taking a backseat for the time being, till our new place is ready in 2H 2017. 

Nonetheless, I still manage to whip up some great stuffs this Christmas. As I was multi-tasking various dishes and preparing within a tight time frame, I had not taken photographs on the work-in-progress. Just sharing here what I have cooked these few days....

Roasted Turkey Breast

Smoked Salmon, Arugula & Mixed Veg Salad

Pan Fried Rosemary & Mint Lamb Racks

Home-made Hawaiian Pizza

Home-made Pizza with Black Olives & Arugula

Baked Spaghetti Bird Nest with Egg

Baked Spaghetti Bird Nest with Egg - Runny Egg Yolk!

Easy Baked Potatoes

I am looking forward to cook more often and to share more recipes soon...Meanwhile, here's wishing one and all a blessed festive season :)