Eat Healthy , Cook Easily …

As a foodie and someone who loves exploring new recipes and dishes in my kitchen , there are also days that energy just runs low…

So I always believe in cooking the best out of the most basic ingredients and seasonings to meet our household budget and reduce “MSG” …

This dish is another easy recipe. So here goes :-

1) pork belly slices (approx 300g)

2) sauteed broccoli

3) 1 brastagi potato , sliced

4) cherry tomatoes , as decoration

Pour some olive oil and salt on to the baking tray for taste and place all the ingredients nicely. Place them into the oven at approx 195 degrees for about 35 mins, or baked until cooked.

It’s healthy and easy to cook without being physically present in the kitchen. Weekday lunches settled itself in the oven and kitchen kept clean. This is what I would call “cheat meals”…

Such meals definitely reduced our food delivery expenses to the minimum . What’s best is we eat healthy, save money and final washing of dishes is reduced too!

Do consider investing in an oven , it’s definitely a buy you will never regret. Best in my house at least 🙂

Mine is an old model of Tefal’s standalone oven which was a display set at a clearance sale at Harvey Norman (a tip to reduce cost if on a tight budget).

It has functions like grilling, baking and convection cooking. Bought it at a good deal for about S$350 . In gist, an average price of a brand new oven 3 years with similar functions easily cost at least another S$100 or more (brands may differ too). If you want an additional steaming & microwave function it could also cost approximately S$100+ more and if you look at even more established brands/models , the price could easily reach S$650 to S$700. The best brands, latest models and a complete set functions could cost up to about S$1000 to S$1500.

If you could have the best, it would definitely be great ! But if you are on a budget like myself, could consider my approach of purchase. It may not be applicable for all brands and models , so do keep an open mind too .

It wasn’t easy to keep within budget and almost had to forgo the purchase for a moment, but I’m glad we purchased it in the end.

Definitely a good purchase and never felt happier using it eversince Covid-19 when staying at home and meals /convenience became a priority for working adults like us, especially on weekdays.

Thankful for the oven 😀

Cheers !

Pork Burger Pasta

Pork Burger Patty is easy to make and aside from mince pork being the main ingredient, you can also add in other ingredients to make your patty more nutritional and customised to your very own liking.

My burger patty has onions, sweet corn, mushrooms and a beaten egg to hold everything together while cooking.

So here goes :

1) 250g minced pork

2) 1 large onion, chopped

3) 1 egg , beaten

4) 2 Tablespoon sweet corn

5) 2 Tablespoon dark soya sauce

6) 1 Teaspoon black sesame oil

7) mix them all together and pan fry until cooked on medium fire .

This recipe can cook about 6 pork burger patties. It is said that you can keep them in freezer for later use for about one month, but I suggest not to keep it for more than 1 week. It’s ideal to finish it within 2 to 3 days otherwise the quality and freshness will not be as good as before.

And to finish it, I made pork burger patty pasta with teriyaki sauce.

Try yours, it’s simple to make. The ingredients easily found and economical .

Cheers 🙂

Big Breakfast , My Style …

Sunday is always the best day for Brunch , Big Breakfast , Luxurious Breakfast or whatever else you would call it .

I love the hot, crispy and tasty roti prata . So why not whip up my favourite dishes together.

Here is my prata Sandwich which has my favourite hashbrowns (Farms Brand) , sweet corn omelette and my Homemade pork patty as my mains.

Nowadays, we always talk about eating healthy and having a healthy lifestyle, so I topped it up with some cucumber salad and sauteed vegetables with shitake mushrooms .

And Poof ! My prata Sandwich breakfast is done in 30 mins .

So I would say , this is a fusion mix of Indian , western and Chinese cuisine all in one plate and they blend perfectly delicious together.

So what’s your style of Sunday breakfast / brunch?

Cheers 🙂

Homebrewed Chrysanthemum Tea

Chrysanthemum tea is refreshing and easy to brew at home. It is said that chrysanthemum tea is a very popular tea in Southern China during summer.

Homebrewed tea is healthy and level of sweetness can be adjusted according to personal preference.

This is my style of high tea at home.

My Recipe below :

1) 2 Tbsp of Dried Chrysanthemum flower

2) 6-8 small pieces of rock sugar

3) 1 litre of hot water

4) Boil all ingredients together in a pot of pre-boiled water for approx 15mins.

(You may add more rock sugar just before turning off the fire and boil for another 5mins)

Nothing beats a cup of tea on a hot day in Singapore.

Do try it and it is definitely a healthy drink !

Cheers 🙂

Classic Spanish Omelette for Foodies

The Classic Spanish Omelette is delicious and definitely an easy dish to cook. I have modified the seasonings to suit my preference .

My recipe is great for 4 pax.

Ingredients:

1) 4 Potatoes sliced to approx 2mm thick, soaked in water for 15 mins.

2) 2 large onions, chopped

3) 3 whole eggs, beaten

4) 2 small garlic, diced

Step-By-Step:

1) Mix garlic into the beaten eggs.

2) Preheat frying pan and story fry potato slices and onions until golden brown.

3) Add cooked potatoes and onions into egg mixture and mix it evenly.

4) Season mixture (3) with 1 table spoon of salt or to taste. Add in a little butter for fragrance but is optional if you do not have butter.

5) Preheat frying pan a 2nd time with olive oil and pour in egg mixture on medium fire for approx 2-3 mins, or until base is cooked. (Note : to cover frying pan while cooking and add olive oil to the sides of the frying pan)

6) Flip it over , with the help of a plate , to the other side and let it cook for another 2-3mins on reduced fire, or until it is cooked.

This is the perfect dish for all potato and egg lovers. It is a simple yet a classic dish often cooked by Spanish.

And this definitely fills up your hunger in no time.

Cheers 🙂

Korean Potato Pancakes (AKA Gamjajeon)

If you love potatoes and anything savoury yet crispy , then you are just like me …

This is one of my favourite recipes because it’s delicious, addictive with ingredients easily found and not too complicated to make at home .

Just one bite of this piece of goodness freshly cooked off the oil is simply perfect for a foodie.

So ingredients are similar to a rosti except that it doesn’t need eggs and it requires flour . So here goes :

– Ingredients used :

1) 2 Brastagi /Russet Potatoes, mashed and dried without excess water. (Washed and soaked in cool water for 20mins)

2) 1 Big Onion, chopped and dried. (Optional but recommended to use as it blends in very well with potatoes)

3) 1 Tablespoon all-purpose Flour, sieved

4) 1 Tsp fine salt , seived ( you can add more if you want it more salty).

5) mix them all up evenly together.

– Step-By-Step :

1) Heat up the frying pan with oil on medium heat.

2) Add in mixture to your preferred size and pan-fried to crisp or golden brown.

3) Flip the potato pancake to the other side and continue on low fire until crisp or golden brown.

4) After frying, leave the potato pancakes to air for about 5mins .

This recipe will give you about 5 Potato Pancakes, good for approx 2-3 pax, depending on your appetite. But I love them so much that I can eat about 2- 3 potato pancakes alone, a little too much but it’s just irresistible 😀

Korean Pancakes are just love!

It is tasty, addictive and economical.

So Korean Potato Pancake is just the right type of recipe for you if you wish for something different from the usual Chinese food and at the same time want to keep your ingredient cost low.

Having Korean potato pancakes as my main meal, it goes well with any side dishes. Mine went well with baked brinjals strips, pork belly and some cherry tomatoes.

And there we have, another meal in our hungry belly.

Hope you guys enjoy this dish as much as I did.

Cheers !

Mushroom Ravioli

Ravioli is the Italian style of wrapping ingredients into pasta dough. Simply described as Italian dumplings.

Personally love dumplings of any form, which means ravioli is also on my list of favourites.

From kneeding to rolling the dough requires a certain amount of time and effort commitment . But when you see the end results, it will just give you the motivation to do more and do better .

Recipe for ravioli below :

1) 3 1/2 eggs, beaten

2) 400g all-purpose flour , sieved

3) 1tsp salt, sieved

4) 1tbsp olive oil (optional)

Pour the flour into a mount and create a hole in the middle.

Mix in the eggs from the middle and slowly stir in the flour from the sides, until crumbly.

Kneed the crumbs together and add in water if too dry or flour if too moist during the process. Once kneeded into a dough ball, wrap in cling wrap and put in the refrigerator for 20mins.

A nice dough would be moist , soft yet firm. You can then start kneeding and rolling the dough into different shapes and sizes. If you have a mould cutter, you could use it too.

Place the mushrooms in the middle and wrap them together.

Boil the ravioli for about 10-15 mins and it is ready to be served.

You could cook it in olive oil , garlic or butter or in tomato sauce like me.

Pasta cooking is very versatile and you can cook up a delicious plate to your very own liking.

Feel free to share your awesome recipes with me too.

Cheers!

Bento for the Busy Bees

I have been to Japan a few times and their bento never fails to work up my appetite at anytime of the day.

Being couped up at home nowadays, I have started to explore ways to prepare simple , fast and appetizing Japanese Bento.

So this is my first attempt of bento. It’s easy to prepare and takes about 30mins to prepare.

The unique trait about Japanese bento is that it is very colourful, pleasant and has many mini side dishes to complement the main dish.

My sauteed lettuce, carrots and potatoes lightly stir fried. Pasta heated up and sushi rice balls . Chicken wings and pumpkin baked for 20mins with omelette cooked in 5mins.

No complicated seasonings used for the entire bento. Just cooking oil , honey and salt.

Here we have , a bento all done and ready to be eaten !

Cheers 🙂

Easy Meal At Home

Although food delivery service is like saviour for many of us working from home since we are “grounded” at home. But there’s only that much we are willing to spend on delivery too.

How about those meals, we feel that we should be more cost conscious?

So here’s one …

I managed to make a trip to Cold Storage recently and bought a marinated tray of Chicken Bugolgi. My eyes brightened as I have also been craving Korean food since many weeks ago.

Cooked rice , boiled some vegetables and stir fried the meat. And tadaaa! here we have a meal just nice for 2 persons at home.

The meal for two is about $4/pax.

Pretty decent and the total cooking time is 20 minutes and happy bellies are back.

Cheers 🙂

Gnocchi for the Hungry Belly

It’s not easy to find delicious pasta in Singapore unless you go to Italian restaurants or the higher end cafe which serves delicious Gnocchi like Antoinette which serves a plate of pasta or other meals at an average of S$20 to S$25 per pax.

The first time I had my first plate of Gnocchi was at Antoinette at the Lavender branch a few years back which was unforgettable when I tasted the bits of potato within each mini Gnocchi.

During this circuit breaker, I decided to start learning new recipes and this was definitely on my checklist.

I have always believed in learning recipes with the basic ingredients which can be easily found no matter where I go. Gnocchi Dough needs potatoes , flour , eggs and salt.

Recipe below :

1) 600g of skinless brastagi / russet potatoes boiled and mashed up

2) 1 1/2 or 2 beaten eggs, depending on the size of the egg. You can add in 1 1/2 beaten eggs first and if too dry, slowly add in the remaining.

3) 200g of All-Purpose Flour , seived

4) 1/2 Tsp fine Salt , seived

5) 1 Tbsp olive oil

Pour the flour like a mount and create a hole at the middle of the mount of flour (eg: volcano like).

Slowly pour the beaten eggs in the middle and mix in the flour from the sides.

Thereafter, add in the remaining ingredients and mix until crumbly . Then use your hands and kneed it into dough. The dough should be smooth, moist and yet firm.

Wrap the dough with a cling wrap and put in the refrigerator for about 20minutes. But do note that the dough will produce water in the refrigerator.

20 minutes later, take the dough out and you are free to roll the dough into any shape you like.

Gnocchi taste good when it’s soft. And there are many ways of cooking Gnocchi, like other types of pasta.

First style would be stir frying the Gnocchi in butter ( or Olive Oil) with my favourite assorted mushrooms .

The second style is the most basic Gnocchi stir fried with butter with omelette and cherry tomatoes.

The great thing about cooking is that you get to cook with all your favourite ingredients.

I believe in cooking my dishes tasty yet simple , thus my cooking only uses the basic condiments. No complicated seasonings or sauces. Just the usual oil / butter and salt. as a base and I’ll let the ingredients do the rest of job on the fire .

Have fun ! 😀

Classic Swiss Rosti for the Hungry…

When I was very young, my parents would bring me to a restaurant called Denny’s which later closed down. Their rosti (or some would call it hashbrown) had made a great impression. Rosti treats was definitely a rare dish in Singapore and a luxury meal then.

Recently with more time spent at home , I decided to challenge myself to this dish and it came out unexpectedly successful the first time.

Classic Swiss Rosti is delicious and ingredients are easy to find. All we need is a frying pan, some potatoes, eggs, salt and cooking oil or butter. Onions goes very well with any potato dish too, but it’s optional if you dislike onions. In general, 1 Potato is roughly Rosti serving for 1 person.

For my recipe, I had used 4 large Russet Potatoes, 1 large beaten Egg , 1 large Onion , 1 tablespoon salt and Olive Oil for the frying pan.

Soak the skinless Potatoes in cool water for 20minutes to remove the starch . This is an important step as it give the potato the crisp you wish to taste. Shred the potatoes , chop up the onions and add in the ingredients. Mix them all up and it’s ready to get into the frying pan. Fry till golden brown on each side and you will get the desired classic Swiss Rosti that you have been craving for.

Home-Made Braised Pork Belly with Eggs

Braised Pork Belly with Eggs

Every Chinese dialect and family has its own style of cooking this dish. But no matter which style it is, it always turns out heavenly addictive and will definitely throw your diet plans out of the window for that day.

This dish has been my favourite since young. Be it those cooked by my mother or relatives, it always leaves me coming back for more whenever there is a chance.

Being all grown up now, I have decided to step up and cook this dish on my own. I have modified his dish according to my own taste buds, nutrition needs and likings and it turns out just as good.

I have used less of the herbs and spices and went down to the basic ingredients which can be easily found.

The base ingredients used are : wolfberry, red dates, sugar, garlic, ginger, soya sauce, black sweet sauce, sesame oil, 1 bowl of water, hard boiled eggs and the most important Pork Belly.

The cooking time varies for this dish to be edible in different hands. So as a rule of thumb, the average cooking time on low/medium fire would be approx’ 2-3 hours after boiling at medium/ high fire. However , I personally prefer the taste of my dish to absorb the seasonings and taste thoroughly into my pork belly. This means my garlic, ginger, red dates and wolfberry to melt into the sauce giving it a richer and thicker flavour, thus I will cook it for about 3.5 hours, switch off the fire and leaving it to soak for another 30 to 60 minutes. Thereafter, I will cook it for another 45 minutes and it is ready to be served. Boiled eggs are best to be added in the last 30 to 45 minutes of the cooking time.

The adding of red dates is optional . But if you do add it, do note that it will tend to give the dish a tad of bitterness. So you will need the balance the taste of the seasoning progressively as it is cooked. Usually I will check on it at an interval of 20 minutes on the taste and water levels. But of cus if your cooking pot is deeper, you may adjust the checking intervals accordingly.

The dish is 101% ready to be served once the all fats on the pork belly just melts in your mouth the moment you eat it and the nice aroma fills your taste buds to nirvana. That’s just the best feeling you can get from the cut of braised pork belly.

If you have extra sauce leftover from your meal, you can keep the sauce and use it for cooking your next meal. It will taste even better and tastier in the next day or two.

Cheers !