This is the moment for a taste of Singapore…..
This is the moment for a taste of Singapore…..
An express way to put two of my favorite rice dishes into one. Not that I am lazy, just trying to be efficient. 😬
1 cup of rice grain
2 cups of Japanese short grain rice
3 cups of coconut milk
2 teaspoons of turmeric powder
1 thick slice of ginger
1 teaspoon of salt
Pinch of sugar
4 screwpine leaves (pandan leaves), tied into knot
Cook your rice as usual in rice cooker. Instead of water, add in coconut milk. Stir in turmeric powder, salt and sugar. Place ginger and pandan leaf in the rice pot. Cook rice in cooker.
A serving of my turmeric coconut rice for a Nasi lemak dinner counts about 500kcal.
Tips: Get the instant Japanese rice which doesn’t need to soak for hours. If not, just follow the direction on its packaging to cook it.
* May use fresh turmeric. Mince it.
Like how we live in this modern and action-packed world, most of us have to juggle between work and life. Hence, it has increasingly become a challenge to enjoy a nutritious meal at home. With people today preferring more inventive food options that allow them to get hands-on and creative with their meals, wraps are gaining popularity as “the choice” of nutritious convenience food.
Constantly innovating to encourage creativity in food preparation, Mission Foods has launched a new Supersoft formula to its best-seller – the Original Wrap wraps. The Supersoft wrap is softer, more flexible, and has a buttery mouthfeel for a wholesome meal experience. Better now, this super soft wrap can be served as warm or cold wrap, and still remain soft.
Other than fixing quick meals to enjoy at home, I find wrapping our food to go is also the easiest way. I would prepare the food the night before, keep in the fridge, and pack to go for work, to enjoy as breakfast and lunch, it’s absolutely no hassle.
Here’s my quick and delicious wholesome recipe. Not only does it look appealing, the colorful ingredients in it bring out the most nutrients of it. :)
A serving of my prawn wrap pinwheels counts about 250kcal.
Tips: Shredded dried scallop in XO sauce in bottles can be found off the shelves at major supermarkets.
“Hainanese pork chop dish should be submerged in less viscous till almost diluted sauce. So, you do not need to thicken it with corn starch slurry.”
This is my version of Hainanese pork chop, and here’s my recipe for you. Taste guaranteed!
1 large potato, wedged
*Hainanese pork chop dish usually added with fried potato. I chose pineapple instead. It’s up to you!
A serving of my Hainanese pork chop counts about 450kcal.
“One of the best festive gifts, BBQ sliced pork made into gold coin shape. Tasty and symbolizing.”
Home baked products are usually better in quality, and most importantly, it goes easier on your wallet. Free from MSG, preservative, and artificial flavor & coloring. You can even make different flavors and shapes.
My main trick to produce tender sliced pork is to add some pineapple jam into the marination. Yes, we do not need meat tenderizer here. Let the enzyme in the pineapple do the job for us.
Make it better, eat homemade quality, I used abalone…. sauce, for a premium produce. :)
A piece of BBQ gold coin Bak Kwa counts about 60kcal.
Tips: Freshly baked Bak Kwa can last about 1-week.
* Mirin can be replaced with Chinese Hua Diao Wine. I personally prefer Mirin for its slight sweetness.
* Flatten the minced pork as thin as possible as it will shrink and raise in its thickness after baked.
* Add chili oil for spicy flavor.
* To make normal squarish slices, simply spread a thin layer of the minced meat over baking tray.
* Bak Kwa can be toasted on charcoal, too.
“Activate the elevation and promotion of your wealth and position/ status in life by making your own Nian Gao in this lunar new year!”
It’s definitely easy to make your own Chinese New Year sweet sticky cake. Simple ingredients needed, simple steps to follow, and best thing is, you get to adjust the sweetness and texture of the sticky cake on your own.
I did it without hassle, you can, too! Come, follow my easy & tasty recipe.
Yields 4 medium sized cakes
200g dark palm sugar (Gula Malacca)
150g molasses sugar (Black sugar)
4 medium cans
2 large sheets of banana leaf
See my video demo: The Making of Nian Gao
(1) Boil banana leaves till soften. Pat dry, cut and line the banana leaf in the empty can with excess leaf exposed outside the can. Fold and tie the excess lead on the outer. *See video for demo. Line a few layers for each can. Set aside for later.
(2) Bring water to a slow boil. Dissolve palm sugar and molasses. Heat off and cool till easy to handle.
(3) Mix the flour and starch. Sieve twice. Add warm sugar syrup into flour mixture in batches. Stir gentle to combine.
(4) Sieve the brown batter to filter out any lumps. Divide batter among the cans. Cover top with aluminum foil. Transfer over to steamer and steam on high heat for about 30 minutes. Then, reduce heat to medium fire, continue steaming for 1 hour. Check water level half way to avoid steamer from drying up.
(5) Test diners by inserting a skewer. It is done when skewer comes out almost clean. Heat off. Remove foil and top a red date on the cake. Cover foil back and let the heat continue the steaming for another 10 minutes before removing from steamer to cool completely.
(6) Remove cooled cake from can. Trim away excessive leaf around the edges. Decorate the Nian Gao, and present it during Chinese New Year celebration for auspicious symbolization.
For less chewy texture of the cake, reduce or omit the wheat starch completely. Without wheat starch, the cake will be harden when cooled. However, it will appear molten again once deep fried.
However, if you intend to just pan-fry the sweet cake on its own, without other ingredients such as sweet potato and taro slices, I would suggest retaining the wheat starch to hold the shape when pan-frying it.
Tips: The making of Nian Gao is completely versatile. You can use any type of sugar, any type of liquid, eg milk or coconut milk, instead of water.
“Festive Feasts Made Easy with Panasonic Cooking”
I am sure most of the people are looking up to celebrate this vibrant fun-filled festival, home dinner parties and scrumptious lunch gathering are starting to pack our calendars. Here I have my easy-to-prepare festive recipe (modified from Panasonic Cooking) to help you get started.
Other than getting some easy recipes on hand, useful and functional equipment is the key to having your preparation and cooking jobs done much easier and quicker. My multi-functioning Cubie convection steam oven is one of those convenient kitchen appliances that I would recommend. Not only does it have the convection baking feature, I use it to steam, heat up food, and even do healthy frying. Yes, you do not need pot-full of oil to get your crispy food done now.
If you are new to this oven, let me guide you with this healthy fried chicken wing & cranberry sauce for the upcoming Christmas!
Healthy fried chicken winglets will help you cut down calorie intake by half. Eat more
Tips: This chicken wings recipe is good with any baking equipments, but best prepared with this Panasonic Cubie Convection Steam Oven NU-SC100.
What I personally like it most is the steam function. I do not need to set up my pot and steam rack, or electrical steamer anymore, simply place whatever food eg frozen buns, dim sum, fish, meat, chicken, etc into my steam oven and turn on steaming function to get it heated or cooked.
And for the minimalist, you don’t have to own 3 separate appliances of conventional oven, steamer and air-fryer now. Spare your tiny kitchen from the cluttering with this compact Panasonic Cubie steam oven in place. Of course, this easy-to-operate oven let you have all the convenience in most modern cooking. Roasting, baking, steam/ steam bathing (Japanese cheesecake method), and healthy frying to be done easily.
Stay tuned. I have more recipes to share. Ask me, if you wish to hear more of my sincere opinions.
Note: This is an advertorial post, but all the above opinions are expressed based on my personal cooking experience with the oven and on my own accord.
“Popular local delicacies of Myanmar in Western pizza meal? Nothing is easier than making this exotic Asian flavor with readily Mission Foods Pizza Crust.”
Yes, ham and cheese in pizza making are always the classic, but sky is the limit when it comes to creating pizza toppings which doubles as a fun family activity as well. My helper comes from Myanmar, and yes, this Asian Pizza flavour was inspired by her. Loved Myanmarese food even before she comes on board and stayed with us, but because of her, I learnt to appreciate Myanmarese food even better.
Here’s what I have created with the idea of having light healthy salad in pizza as a meal, instead of an appetiser. :)
For those always on the go, this recipe is creative, healthy and easy to make. And, it’s convenient.
Mission’s Pizza Crust pack comes with two shelf-stable (unfrozen, ambient) 10” diameter pizza crusts. Available in two flavours – Plain and Wholemeal, the crispy thin pizza crusts have the signature Mission taste, and are made using the finest ingredients for that authentic Italian taste. I personally preferred the wholemeal crusts as I don’t feel the grain texture in it, yet for sure it is an healthier option.
Tips: Myanmarese tea leaves pack and mixed nuts are available at Myanmarese grocery shops in Peninsula Plaza.