Easy Minced Meat Braised Udon 简易肉碎焖乌东

* in collaboration with Fortune Food Manufacturing 鸿运 for Japanese Udon

I am still fighting my 2nd time cancer. And still having my chemotherapy treatments. Nowadays, I can only cook simple/easy dishes as I am unable to stand too long in the kitchen due to my extremely low blood count. However, that doesn't mean that I can compromise on my cooking as I need to eat and eat well for recovery! This Easy Minced Meat Braised Udon 简易肉碎焖乌东 is a very easy one pot dish. And very palatable! The Fortune Japanese Udon not only has a very springy texture that I like, but also soaked up the sauce extremely well!

#fortunefoodmfgsg

Main Ingredients (enough for 2 to 4 pax) :

• 2 packets Fortune Japanese Udon
• 10 pcs dried mushrooms (soaked and sliced)(keep mushroom water for braising sauce)
• 200 gm minced beef (of any other minced meat of your choice)
• a handful of green vegetables (washed)
• a handful of thinly sliced peppers (deseeded)
• 8 to 10 pcs cherry tomatoes (halved)
• 2 small onions (diced)
• 2 tbsp cooking oil
• pinch of toasted sesame (optional)

Seasonings for Braising Sauce (mix all seasonings in a bowl)  : 

• 2 tbsp mirin
• 2 tbsp oyster sauce . 
• 2 tbsp dark soy sauce
• 2 tsp sugar
• 1 to 1.5 cup mushroom water (used to pre-soak dried mushroom earlier)

Method : 

1. Heat cooking oil in pan. High heat.
2. Add onions and mushrooms. Stir fry for 2 minutes.
3. Add minced meat. Stir fry for 1 minute.
4. Fold in mushroom water and braising sauce mixture. Stir well and allow to simmer for 1 minute.
5. Turn to medium heat. Add udon. Use a pair of chopsticks to loosen udon. 
6. Add green vegetables and cherry tomatoes. Cover with lid and allow to simmer for 1 minute.
7. Turn off heat. Add sliced peppers. Cover with lid and allow to simmer for another 1 to 2 minutes using residual heat. 
8. Sprinkle toasted sesame atop.
9. Dish out and serve whilst hot.

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Fisherman's Pie

* in collaboration with Marigold for DAWN Sweetened Beverage Creamer

Main Ingredients (enough for 4 to 8 pax) :

• 300 gm fish fillet meat (cut to small cubes)(I used sea bass)(pre-marinade with pinch of salt)
• 20 pcs small to medium sized prawns (cleaned, de-shelled and deveined)(pre-marinade with pinch of salt)
• 1 to 1.5 cup frozen mixed vegetables (i.e. carrots, green peas, beans, corn)
• 1 brown onion (peeled and finely chopped)
• 5 cloves garlic (peeled and finely chopped)
• 5 russet potatoes (approx. 1 kg)(washed)
• 1 to 2 cups grated cheddar cheese
• 1 tbsp unsalted butter
• sprigs of thyme (for garnishing)
• tobiko (for garnishiing)(optional)

Seasonings for Mashed Potatoes 

• 4 to 5 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water
• 1/2 tsp salt (or to taste)
• 1 tsp grounded pepper (or to taste)
• 1 tsp ikan bilis powder (or to taste)
• 2 tbsp unsalted butter

Seasonings for Fish & Vegetables 

• 2 to 3 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water
• 1 small pc anchovy fillet (smashed)(from canned anchovies)
• 1/2 tsp salt (or to taste)
• 1 tsp grounded pepper (or to taste)
• 1 tsp ikan bilis powder
• 1 tsp cayenne powder
• 2 to 3 sprigs of fresh thyme or 1 tsp dried thyme 
• 2 tbsp mashed potatoes (for sauce thickening)

Method : 

1. Boil potatoes with skin on till softened. Remove potatoes from pot, remove skin and add all 'Mashed Potatoes Seasonings' and mash to your desired texture. Set aside.
2. Pre-heat oven to 180C.
3. Heat 1 tbsp butter in frying pan, saute onions and garlic till lightly fragrant and caramelised. 
4. Toss in frozen mixed vegetables. Quick stir fry.
5. Add all 'Fish & Vegetables Seasonings'. Allow to simmer and reduce to a thick gravy.
6. Turn off heat. Drain excess liquid and transfer ingredients to an oven safe casserole or greased baking pan. 
7. Add fish meats and prawns. Spread ingredients evenly. Leave a small portion of fish and prawns atop mashed potatoes if you prefer some crisp textures from the baked seafood. 
8. Sprinkle grated Cheddar cheese generously atop.
9. Use a spoon to spread a thick layer of mashed potatoes over the grated cheese.
10. Use a fork to score the mashed potatoes to achieve nice browning. 
11. Bake in oven for 20 minutes. Increase temp to 200C for another min. 10 minutes to achieve darker golden brown effect. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.
12. Remove from oven when satisfied.
13. Garnish with thyme and tobiko. Serve whilst hot.

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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.

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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.

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.