For the Love of Ngor Hiang

As I grow older, I tend to reminisce about my younger days, days when my late grandma was still around and cooked much.

My paternal grandma was a good cook, cooking most of our meals while Mum works.  During festivities, she, my mum and aunts will cook up a storm.  Curry chicken, pork stomach soup, ketchup prawns, fried beehoon, ngor hiang, Hokkien popiah and so much more...  Sometimes I wonder if such "traditional" food aren't learnt by our generation, will we or our children ever get to eat them next time...

Just that day, I was missing Ngor Hiang.  I have never made them.  Ate a lot of them though.  So I ringed Mum for help!  

These cannot be compared to those bought outside.  Because homemade are always the best.  Initially thinking it is going to be difficult, but it was not!  In fact, I made a batch and kept some to be air fried another day.

I do not know if you ever have such a problem, but recipes passed down to me are 80% about estimation.  My Mum will say, "agak-agak" a.k.a estimate.  :D

Ngor Hiang

Ingredients:
8 prawns, de-shelled and chopped
500-600g minced pork
6 water chestnuts, peeled and chopped (I liked mine with the crunchy bite so I do not chop them too finely)
1.5 tsp five spice powder
1/4 tsp white pepper powder
1.5 tbsp corn flour
1 piece of dried bean curd sheet, cut into rectangles of desired size
1 egg

Method:

1. Combine everything except dried bean curd sheet and mix.  Leave aside.
2. Wipe the dried bean curd sheets with a damp cloth to remove some of its saltiness.  Do not use a wet cloth or the bean curd sheet may tear.
3. Fill the middle of each bean curd sheet with about 2 tbsp mixture.  For a Ngor Hiang the size as shown.
4. Fold the sides in.  Lift the side nearest to you and roll tightly inwards into a roll.

5.  Steam the rolls for about 15 minutes, or till the meat is cooked.

I love to eat steam Ngor Hiang actually.  Much more than fried ones.  It isn't that difficult to make them, just more work than stir frying and steaming.  

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!

Simple Meals - We Can All Do It!

A homecooked meal is a labour of love.  Who agrees with me?

No matter how simple a meal is, I believe that if it is cooked with love, it is just as good, if not better than "outside" food.  And I believe too that if a meal is cooked when angry and frustrated, the food will just not be nice.  So, I rather not cook when I'm feeling angry.  Because being able to cook for the family should be a happy thing!  :)

I get angry only after the meal, when washing the dishes.  Haha!

Cooking simply on weekdays is what I have been trying to perfect.  Within 45 minutes.  It is not impossible with proper planning.  I realise that when I have a meal plan set up before the start of each week, it is achievable.  I use lots of kitchen "gadgets" too - rice cooker, thermal pot, pressure cooker, oven.  Truth be told, I love steaming most because that means lesser washing and mopping.

While trying to retrieve my photos from my hard disk drive that died, I did not blog much.  I was mostly on Instagram and Facebook.  Interestingly, a lot of recipes I added in there are so easy that it needs no blog posts.

So, here's the link for those very simple recipes, or find the Simple Meals at the sidebar to find those others that I do blog about.  Like my Facebook page to get up to date or access to those simple recipes that I do not blog about.

With the aim of cooking for our loved ones, regardless how simple a meal is, I am sure it is a delightful one.

Let's all work towards that!  :)

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!

Song-Cho Rice Cookers - Why It is One of a Kind!

April and May have been eventful, both on home front, but also on the work front for me.  Yes, if you do not know, I am a full time working mother.  And I get people asking how I juggle, without any external help, i.e. helper or maid.  Well, my children are in full time day care and I have a pretty hands-on hubby, so I am really not that super.  I place priorities on different things - my house is always messy, my laundry basket is always full and so on, thus, I am not that overwhelmed on a daily basis.

But one thing for sure.  I try to cook as much as I can, although I know how we mothers feel after a long and tiring work day.  Which is why I rely a lot on kitchen gadgets.  And one such gadget is the rice cooker.

One may say that a rice cooker is just a rice cooker, why and how can any be so special?  I agree that the rice cookers in the market now are features-packed.  Apart from cooking rice, they can be used to steam and bake too.

But the rice cooker I am using now is different because of a very important component.  Its stainless steel inner pot!

Those who personally know me knows I am very particular over certain things, especially when it comes to feeding the children and things for the children.  Through reading and researching, it seems that we should just go back to basics, and that is using stainless steel for cooking.  I have had non-stick, teflon coated inner pots and pans and I get upset each time I see the peeled coatings.

I shall be very bias here as to why Song-Cho rice cookers then?  It is because they are the only rice cookers makers with stainless steel inner pots.  Totally what I am looking for.  Apart from the fact that it is made from food grade stainless steel, there is also no chemical coatings, thus making it perfect for use in cooking.  Plus, many I know often change their inner pots.  This, I think will last quite a long time.

For an idea of why I so much prefer a Song-Cho rice cooker with it's premium inner pot, this visual description explains everything.

Credit : Song-Cho (Imp & Exp) Pte Ltd 

One of the newer range of rice cookers, the SC-FCM58 model has 12 different modes of cooking.  But seriously, cooking rice and porridge are my favourite because a rice cooker is a rice cooker!  For the different ranges of rice cookers Song-Cho carries, click here!

My boys love the porridge cooked using the rice cooker.  Me too!  No longer do I need to stand by the stove, stirring the grains, hoping it will not get burnt.  Using the Porridge function, I get "sticky" porridge which my boys love in just an hour.  Tell me about achieving more in an hour.  The porridge is good for toddlers too!

Due to it's superiority in heat conductivity, one-pot rice cooker claypot chicken rice is easy.

By using the Reheat mode, I stir fried the ginger in the rice cooker itself with a little sesame oil, and added in bacon as I did not have Chinese sausage.  Thereafter, I put in the mushrooms.  It is quite uncommon to see ginger and bacon in our traditional claypot rice but we realise that with ginger, it makes the rice more fragrant.  Bacon was an adventure test that I did and interestingly, it adds a tinge of "saltiness" a.k.a the giam giam (Hokkien) at every bite.

Closed the lid to let it heat up and mixed in the chicken slices and rice after that.

Once mixed and water added, I closed the lid and started the cooking process by pressing the Start button after choosing the Crust mode. 

The see through glass cover will be useful especially when the bake or soup mode is used.  Don't you love it when you can see the food you are cooking when it is almost done?  I thought it was really cool as I love peering at my food.

So, here's my kind of one-pot rice cooker claypot rice.  I used to fry the items at the stove before putting them into the rice cooker but with this rice cooker, it's everything one-pot.  Totally for strapped-for-time-yet-want-variety parents like me.

One-Pot Rice Cooker Claypot Rice

Ingredients:

1 chicken breast - cut into small chunks
3 dried Chinese mushrooms - soaked and sliced
1 Chinese sausage, or a slice of bacon  - sliced
Garlic and ginger - chopped and sliced thinly respectively
2 cups of rice

Marinate
1 tbsp sesame oil
2 tbsp dark soya sauce
2 tbsp oyster sauce

Method:

1. Marinate the chicken with the items under "marinate".
2. Using Reheat mode, stir fry ginger and garlic with a little of sesame oil in dry inner pot.
3. Add in Chinese sausage or bacon and stir fry till fragrant.
4. Add in Chinese mushrooms.  Close the lid to heat it up slightly.
5. Add in chicken slices and stir fry till chicken is partially cooked before adding in the rice.  Mix it well.
6.  Using the measuring cup, add in 2 cups of water.   (This is for white rice.  For other rice, add in the appropriate amount of water for the different rice types.)
7. Cancel the Reheat mode and press start for the Cook mode.
8. When the rice cooker beeps, the claypot rice is ready!  Drizzle more dark soya sauce if preferred and enjoy!


Disclosure: We were given the Song-Cho Rice Cooker for product review purposes.  No monetary compensation was received.  All photos and opinions are true to my own unless otherwise stated.

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!

Quinoa [藜麦] - The Super Food from Superlife Co.

You probably have read that the hubs and I are currently trying on some kind of "diet" - our own kind of diet.  Low carbs, no (added) sugar diet.  As such, we have been pretty much playing around with our grains, to substitute our very Asian palate of white rice.

Interestingly, we got attracted to this superfood called Quinoa [pronounced "keen-wah"].  Commonly known as a grain, it is actually a seed.  One that is packed full of benefits, thus the high rating for being a healthy food.

So what is quinoa?

It is a protein-packed seed that is low in sugar.  Also high in fibre, it is an excellent rice replacement. 

Some people dislike quinoa because they find the taste "nutty".  Some find it tasteless.  And I agree that plain quinoa can be quite unappetising especially if you are so used to white rice.  However, Superlife Co. changed the whole "food" game.

With the introduction of the Asian Quinoa Packs, Superlife Co. manage to incorporate many of the Asian flavours with quinoa.  From Korean kimchi to Thai green curry, from non-spicy mushroom to spicy curry, I am sure there is one that suits every taste buds.

As I found something the family love!  And it is non other than the Japanese quinoa.  The nori seaweed was a refreshing change to the plain quinoa we often cook.

Each individual pack is 90g and serves 1 to 2 persons.  Easily a complete meal when paired with some vegetables and meat.

Here's my version of stir-fry beef with capsicums, roasted asparagus and mushroom quinoa.  My kind of one-bowl meals.  Zero pretence, zero added sugar.  Just pure good food.  :) 

Superlife Co. only imports the most premium quinoa that is pesticide-free, non-GMO and organically-grown using ethical and sustainable agricultural practices.  Totally what I look for in superfoods.

Then there is this Protein Bloc.  Made from 70% Tanzania organic premium taco, 10% quinoa and 20% sugar, it is an interesting block.  As much as I would prefer a block with no sugar, it is not easy to find one that is completely sugar free.  The fact that Superlife Co. states the percentage of the sugar in the block makes me feel more in control as I know how much sugar it contains.

The hubs tasted it too and found it pretty tasty.  I guess we would rather eat this, than many of the other yogurt bars and chocolate bars out there.  And it's so so so so much convenient!

Thinking to try out the different flavours?  Get the Quinoa Starter Pack!  It has one of every flavour of the Asian Quinoa packs, together with 3 of the quinoa cacao protein blocs.  Perfect.

And to make these superfoods "sweeter", enter SUPERCYN17 at checkout to get a 10% off your online purchases.  Valid for a minimum purchase of $40, this code last till 30 June 2017 (excludes the Cacao subscription).

Try it and let me know how it is!  I am bringing my kimchi quinoa with more kimchi to work next week!

Disclosure: We were given the quinoa starter pack for product review purposes.  No monetary compensation was received.  All photos and opinions are true to my own unless otherwise stated.

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!

Spicy Bean Sprouts Salad Recipe

We love this particular bean sprouts salad or appetiser from a particular Ramen restaurant / shop in Singapore.  We help ourselves to heaps of it when we dine there.  It is free.  But we do not eat that till we are full.  Our main course is still the ramen, right?

Fast forward, B has been asking me to find the recipe for it.  He says we can made lots of it and keep them refrigerated.  A good snack whenever we feel like eating it.  But seriously, I doubt we can keep it for too long since there is no preservatives!

I scoured the internet for it, not knowing what to call it except to Google bean sprouts, ramen, recipe.  And lo and behold, I actually found one!

I did some variation to the recipe that I found.  This is slightly spicier but E loves it.  He eats and drinks water after each mouth.  And he has been bugging me to make it every other day.

The good thing is, bean sprouts are cheap.  I hate to pluck the bean sprouts roots though, so I pay slightly more for those that are rootless.

Spicy Bean Sprouts Salad

(Adapted from Just One Cookbook)

Ingredients:

300g bean sprouts

2 tbsp sesame oil

1 tsp soy sauce

1 tsp Nanami Togarashi (easily found in the Japanese section of supermarkets)

Salt and pepper to taste

Sesame seeds

Method:

1.  Cook the bean sprouts in boiling water for about 2 minutes. 

2.  Mix the seasonings (sesame oil, soy sauce, Shichimi Togarashi, salt and pepper) in a large bowl.

3.  Drain the bean sprouts and mix them with the seasonings.

4.  Sprinkle sesame seeds.

We love the smell and taste of sesame seeds and thus, we put lots of it usually.  There you go!  It is actually quite a forgiving recipe, so if you like it spicier or less saltish, always tune it to your liking.  :)

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!

One-Bowl, No-Mixer Banana Muffins

It has been awhile since I last baked, well apart from baked pasta and roasted chicken and the likes.

A bunch of bananas lying in the kitchen prompted a frantic search for something easy to deal with it.  I was determined not to let it turn black and feed the dustbin.

The boys have been asking for their cupcakes, muffins for a while but I have still been pretty much suffering from the hangover from the school holidays and my vacation (oh I know, it's been so long right?).

 

 

Determined, I did a one-bowl, no-mixer banana muffins.  Done in 30 minutes, of course excluding the baking times.  And it was so easy that the boys chipped in to help.

 

They mashed the bananas (some motor skills there, yea), whisked the wet ingredients.  Very nicely, they helped wipe dry the muffin pan and lined it with their favourite cupcake liners, before scooping the mixture into them. 

I love baking with them, if the mess is not too much to handle.  Especially with sugar (headache).  Now that D is in primary school and reading much more, he reads the recipe to me sometimes.  Of course, I get squabbles too as they argue who should be doing what.  Haha 

This photo of the banana muffin is not the best because it was taken in the morning when we ate them.  At 6am, orange lights, that's probably the best I can do with an iPhone.  :D

 

But boy was it nice!  It tastes somewhat like the fried banana balls that I always like buying from Malay stores or Subway Niche.  Oh it's call Kueh Kodok. But this isn't fried and it is definitely healthier with coconut oil.  

 

Out of the 10 I made, the 2 young boys had 6 of them.  :)

One-Bowl No-Mixer Banana Muffins

Makes 8 to 10 muffins

Adapted from Foodie Baker

 

Ingredients

 

3 tbsp buttermilk or 3 tbsp milk with 1 tsp lemon juice

3 tbsp coconut oil

3 tbsp raw sugar (I used raw sugar because I did not have brown sugar)

1 egg

½ tsp vanilla extract

225g over-ripe bananas, mashed

120g plain flour

½ tsp baking soda

Pinch of salt

 

Method

 

1.  Preheat oven to 175 degree Celsius.  Line muffin / cupcake mould with liners.

 

2.  In a large mixing bowl, whisk whisk buttermilk (milk with lemon juice), coconut oil, sugar, egg and vanilla extract together until well-mixed.  Whisk in the mashed bananas.

 

3.  Sift the flour, baking soda and salt into the wet ingredients.  Fold with a spatula until well-mixed.  Fill the liners with the batter until ¾ full.  

 

4.  Bake for 17 to 20 minutes until a skewer inserted into the centre of the muffin comes out clean and the top of muffin springs back when lightly touched.

 

5.  Remove the muffin tin and set on a wire rack to cool completely.

 

We baked it in the evening and had them stored air-tight overnight.  Let me know if you bake it and if it taste just as good warm after it's baked.  :)

 

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too! 

Power Your Day with Quaker - Oats for Rice with Mushrooms Recipe

Have you heard about the power of oats?  Maybe you have heard about oats helping in the control of the blood pressure.  Or maybe the high levels of fiber and protein provided.

Overnight oats have been the in-thing for the last few years because of its benefits.  One can practically throw in any fruits and / or nuts and you get an awesome load of protein, fiber, vitamins and so on.  But, there are some people who do not fancy cold oats.  And some who think children should not take cold stuff.  :)

So today, I am sharing a savoury oats recipe, perfect for busy full-time working Mums like me!  

Savory Oats with Mushrooms

Ingredients:

1/2 cup Quaker Oats for Rice
1 cup rice (I used mixed brown rice)
1/2 yellow onion, chopped
6 pieces of mushrooms, washed and sliced
Parmesan cheese
Salt and pepper 
Olive oil

Directions:

1.  Wash both the oats and brown rice.  Cook in rice cooker per rice cooker instructions.
2.  Add oil to a non-stick pan and once hot, add onions and sautéed till slightly translucent.
3.  Stir in mushrooms.
4.  Once mushrooms are almost cooked, stir them into the rice cooker.
5.  When the rice is cooked, stir in Parmesan cheese.  The heat from the cooked rice will melt the cheese.
6.  Add salt and pepper to taste.
7.  Enjoy!

If you are in a rush, I am pretty sure just leaving everything (except the cheese) into the rice cooker works well too. 

Are you convinced now that oats can be added to your daily diets, be it breakfast, lunch or dinner?  It could also be added into your usual rice - it is that easy to incorporate oats to each meal!

POWER your day with QUAKER

Quaker is having a promotion at NTUC Fairprice supermarkets till 12 March 2016.  Stand a chance to win a Tiger Induction Rice Cooker worth more than $700 with every $5 worth of Quaker products purchased.  Check in store for details.  T&C applies.

Disclosure:  This post is brought to by Quaker.  Follow them on Quaker Singapore for more information and ways to enjoy your oats, hot or cold.

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too! 

Let's Start 2016 with A Healthy Lifestyle and A Baked Portobello Mushroom Recipe!

Hello 2016!

2015 has been nothing but a challenging year.  I am not penning down any resolutions this year but mentally remembering that 2016 shall be the year to continue with a healthy lifestyle, personal enrichment and spending more time with family.

D is starting primary 1 tomorrow and a whole new routine starts.  Having to prepare breakfast for him now and probably recess meals.  Not forgetting continuing having homecooked dinners, I wonder how I am going to handle it but I guess, just got to take in in my stride.

So, let's start 2016 with a food post!

This baked portobello mushroom is a hit with E, but D does not like it.  My guess is because he saw the "red thing" and knew what they were.  Thus,  simply announcing he does not like it.  On the other hand, E loves it!  That "red thing" were tomatoes and none of us told him what they were, (he actually dislikes tomatoes  so he happily ate them one after another.

This recipe is pretty easy and I think most things can go into the caps.  Bacon, ham, capsicums and any vegetables you want to hide.   

Baked Portobello Mushrooms

Ingredients
Mini portobello mushrooms
Tomatoes, diced
Corn 
Cheddar cheese
Parmesan cheese
Olive Oil

Directions:
1.  Preheat oven to 190 degrees celsius.
2.  Remove stems of mushrooms, wash and pat dry mushrooms.
3.  Using hand, coat mushrooms with olive oil
4.  Dice the tomatoes and mix them with the corn niblets and cheddar cheese in a bowl.
5.  Spoon the mixture (item 4) into the mushroom caps.  Top with parmesan cheese.
6.  Bake in the oven until the top is brown and cheese is melted.

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too! 

Not Your Usual Bowl ~ Salmon Bowl with Broccoli

I know of some people who dislike cooked salmon.  Me too actually.  Until the day I tasted wild salmon.  Yes yes yes, wild salmon.  You can read about my previous post on wild salmon here.

Anyway, today's topic is not about farmed or wild salmon.  It is about this dish that I think will work well with both wild and farmed salmon.  Because of the marinade, it probably will cover the strong aftertaste of farmed salmon.  Ah-huh.  And the smell of maple syrup… heavenly.  

Another dish that can be done on a weekday night.  Covers all the basic nutrients for the day - carbohydrates, protein and vitamins.  Of course, the broccoli could be substituted with other vegetables but the combo of broccoli and salmon, doesn't it sound like some superfood combo?!  Haha.

Salmon Bowl with Broccoli
Adapted from For the Love of Basil

Ingredients

Salmon fillets
2 tbsp soy sauce
4 tbsp maple syrup
Juice from 1 lime
Cornstarch slurry - 1.5 tsp cornstarch with 1.5 tsp water, well mixed
1 tsp minced garlic
Olive oil
Black sesame seeds
Broccoli florets 
Rice - my children like a mixture of brown and white rice

Directions

1. Cook rice as directed.
2. Saute garlic in olive oil till golden.
3. Add maple syrup, soy sauce and lime juice.  Cook until it starts to bubble.
4. Whisk cornstarch slurry into the sauce and cook until it is thick.  
5. Preheat oven to 200°C 
6. Place salmon fillets on baking pan.  Top each fillet with 1 tsp of sauce.
7. Bake for 12 minutes in or until cooked thoroughly through.
8. Blanch broccoli florets until cooked.
9. Remove the salmon fillets and cut into large pieces.
10. Divide rice accordingly and top with broccoli and salmon pieces.
11. Drizzle with leftover sauce and sprinkle with black sesame seeds.

There you go!  A bowl of superfood!  :)

I'm on Facebook!  Please like me on Facebook if you have enjoyed this post as it's where I connect constantly with my readers.  I'm on Instagram and Twitter too!