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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Chicken & Pork Satay (Chicken Rice Paste Marinade)

* in collaboration with Dancing Chef for Hainanese Chicken Rice Paste

I do not know if anyone else encounter the same problem as me....as my parents age (they are very old now :)), their palate for food are becoming like children. In their case, strictly no spicy food now. They wouldn't even give their younger days' favourite curry a chance. It's definitely challenging for me to cook for the entire family nowadays. I have to be more creative in my rendition of traditional spicy dishes for the family. This Chicken & Pork Satay is one of which that I attempted using Dancing Chef's Hainanese Chicken Rice Paste. Not spicy and Yes!...different from tradition but I must say it's very easy and very palatable! I also made the Hainanese Chicken Rice Chili for my husband and myself. As I was writing this post....my family was feasting happily and heartily. Mother's Day is coming and we had an early mini celebration as my husband would be travelling for work...but Mother's Day/Father's Day or not...I'm always happy to cook for my parents and my love ones. These are the moments that I truly treasure.

#DancingChef

Ingredients for Satay Meats (yield about 30 sticks chicken & 30 sticks pork) :

• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Chicken
• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Pork
• 800g boneless chicken thing meat (cleaned and cut to strips)
• 600g pork belly meat (cleaned and cut to strips)
• 1/2 to 1 tsp sugar for chicken (or to taste)
• 1/2 to 1 tsp sugar for pork (or to taste)
• Cooking oil to grease the pan

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Use a food mallet to tenderise meats if necessary.
2. Add seasonings and meats into 2 bowls respectively (1 bowl for chicken and 1 bowl for pork)
3. Marinade all meats in chiller for 1 hour. 
4. Meanwhile, use a brush to oil bamboo skewers
5. Before cook, remove meats from chiller.
6. Skew all meats with bamboo sticks.
7. Turn on medium heat. Brush cooking oil to grease grill pan.
8. Grill meat skewers on grill pan. Brush oil onto meats occasionally until fully cooked and meat caramelised nicely.
9. Serve whilst hot with or without sauce(s).

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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. 

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.

Air Fried Prime Ribs 空气炸锅排骨 (Version 2)

Main Ingredients :

• 3 to 4 pcs large fresh bone-in pork ribs 

Marinade/Seasonings :

• 1 tsp hoisin sauce (or to taste)
• 1 tsp garlic black bean paste (or to taste)
• 1 tsp minced ginger (to taste)
• 1 to 2 tbsp honey (or to taste)

Method :

1. Rub a little salt on ribs, rinse and pat dry.
2. Combine marinade/seasonings in a tray/plate and mix well. Dip pork ribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray.
3. When ready to cook, arrange marinated pork ribs on a lined baking tray. Pour marinade sauce over ribs.
4. Air fry at 250C (or highest temp of your air fryer) for 5 mins. 
5. Adjust air fryer temperature to 150C for 20 to 25 mins (subject to size and thickness of meat). Flip the ribs at half-time.
6. When done, continue to air fry at 250C (or highest temp of your air fryer) for another 5 mins to 10 mins (subject to highest temp of your air fryer). 
7. Pork ribs should be slightly charred on the outside and still tender and succulent on the inside. Serve whilst hot!

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Savoury Treasures in Konnyaku 蒟蒻宝中宝

This savoury konnyaku can be served as a cold dish/starter on any dining table. It's full of treasures embedded in the cool jelly! Just like digging for treasures! 好像寻宝一样! The CP chicken gyoza is surely the jewel amongst the treasures! Refreshing, yummy and easy to make in just 5 simple steps!

Unique on first bite, but the more you dig in, the more you'd be enchanted with the layerings of flavours : Sweet (from konnyaku and wolf berries). Savoury (from gyoza and chicken stock). Tangy (from fresh ginger shreds and vinegar). Fragrance (from the osmanthus). Very refreshing yet enticing.

#CPCreativeGyoza @CP Singapore

Recipe : 

Ingredients


• 8 pcs frozen CP chicken gyoza
• 250 ml chicken stock (store bought or homemade)
• 500ml water
• 1 tbsp black vinegar
• 150 gm konnyaku jelly powder
• 1 tbsp dried osmanthus flowers
• 1 tbsp wolfberries (pre-soaked and drained)
• 1 pc 3 to 4 inch sized ginger (peeled and shredded)
• a handful coriander
• a pinch of salt


Method

1. Steam frozen CP chicken gyoza for 15 to 20 minutes and set aside to cool down.
2. Line 8 tart moulds (egg tart size) with coriander, wolf berries and shredded ginger. Insert 1 pc CP chicken gyoza into each tart mould. Set aside.
3. Bring chicken stock, water and vinegar to boil in a pot. At low heat, add osmanthus flowers, konnyaku jelly powder and a pinch of salt. Keep stirring till the konnyaku powder is fully dissolved and turn off heat when mixture starts bubbling. 
4. Fold mixture onto tart moulds and allow to cool in room temperature before chilling them in refrigerator. 
5. Dismount from tart moulds and serve when konnyaku is set.