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.

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. 

Kimchi Chicken Rice 泡菜鸡饭

*in collaboration with Xndo for Zero Rice

I'm sharing here a simple and flavourful Kimchi Chicken Rice 泡菜鸡饭 dish that's easy to prepare and delightful to the palate.

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

Group A : Main Meal Ingredient : 

• 1 packet Xndo Zero Rice per pax. Each box contain 4 packets. 

Group B : Ingredients for Kimchi Chicken Roll (enough for 4 pax) :

• 2 large pcs boneless chicken legs (keep or remove skin at your preference)
• 6 large pcs wong bok leaves (blanched and drained beforehand)
• 1/2 pc carrot (julienned)
• 6 to 8 pcs baby asparagus (optional)
• 1/2 cup kimchi

Group C : Seasonings for Chicken :

• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 1/2 cup kimchi (diced)

Group D : Garnishing & Condiments

• 1 tbsp ikura/salmon roe (optional)
• parsley flakes (for garnishing)(optional)
• fresh salad greens (for garnishing)(optional)

(tsp = teaspoon; tbsp = tablespoon)    

Method : 

1. Flatten boneless chicken meat with a mallet.
2. Marinade boneless chicken meat with Group C seasonings. 
3. Assemble Kimchi chicken rolls with Group B ingredients. Roll tightly and chill in refrigerator overnight or half a day.
4. When ready to cook, steam chicken rolls till fully cooked.  
5. Towards last 2 to 3 minutes of steaming, add 1 packet Xndo Zero Rice to each bowl. 
6. Dish out, slice the chicken rolls and garnish with Group D ingredients.
7. Serve whilst hot.