Braised Seafood Noodles

Hi, it's a brand new week again and I hope everyone has a wonderful weekend and not having any Monday blues today. By the time you read on this "scheduled" post, we were away for June school holidays vacation. And since it's Monday, I prepared this "one-pot dish" recipe which could be done in 10 minutes with some pre-preparation of the ingredients.

Braised Seafood Noodles is always one of my favourite noodles dish which sometime I would also cook a similar version using different type of noodles such as rice vermicelli, thick yellow noodles or Macaroni.

BRAISED SEAFOOD NOODLES

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
500g Flat Yellow Noodles
8-10 Medium Prawn, trimmed
150g Lean Meat, sliced
2 Fishcake, sliced
2 Eggs, beaten
1 Red Onion, sliced
4 Cloves Garlic, minced
1 Small Carrot, sliced
1/4 Portion of Chinese Cabbage, sliced
250ml Swanson Chicken Broth
1 Teaspoon Of Oyster Sauce, optional

Method:-
1. Heat up frying pan with 1 teaspoon of oil (swirling around the pan). Slowly pour in beaten egg, swirl the pan and evenly spread out the egg mixture to fry the omelette.

2. When done, remove and set aside to cool before slicing it into thin strips. Using the pan and 1 teaspoon of oil, lightly fry both side of the fishcake till slightly brown. Remove and set aside.

3. Place flat yellow noodles in a big mixing bowl, pour boiling water to cover the noodles and at the same time use the chopstick to loosen up the noodles. (this is to get ride of the oil and yeast smell of the noodles)

4. Stand the noodles in hot water for about 2 minutes. Pour away the water and rinse it 2 - 3 times. Drain well and set aside.

5. Add 1 tablespoon of oil in the frying pan, saute onion, garlic, spring onion and carrot till fragrance. Add in marinated lean pork and give it a quick toss till almost cooked through.

6. Stir in Chinese Cabbage and continue to fry for another minute, pour in chicken broth and 1 teaspoon of oyster sauce.

7. Next add in prawns and cook till it changed colour, stir in the blanched flat yellow noodles, fish cake and let it braised for another minute or two.

8. Remove from heat, garnish noodles with fried shallot, cut chilli and some spring onion and coriander. Serve immediately.

Hope you like this quick and easy "one-pot dish" which would help to cut down some cooking time on busy weekdays dinner. And just a quick tip, prepare necessary ingredients the night before so that you would have ample time preparing this dish when you reached home. This dish is quite dry like those sold at Cze Char Stall, so if you prefer something soupy increase the chicken broth to 1 Litre plus another 500ml of hot water.

Father's Day Breakfast Bento With Lee Kum Kee Ketchup

With Father's Day just a few days around the corner, I would like to wish all Fathers out there a happy and blessed day with your family and loved ones. Although it's not quite popular for people in Asia to celebrate Father's Day instead of Mother's Day but I am sure the newest generations are more willing to whip up something for their dad.

Since we will be away for holidays during Father's Day, my boy and I managed to put up a quick and easy Father's Day Breakfast using tomato sauce as one of the main ingredients which we would like to share with you.

LEE KUM KEE NEW PRODUCTS

Before we start off with the recipe, just to share that this June, Lee Kum Kee has launched three new products in major supermarkets like Cold Storage and Giant and they are such as:-

Tomato Ketchup (S$1.25) which made from high quality tomatoes with no added preservatives or colouring.

Pure Sesame Oil (S$3.30) which is carefully processed to retain strong flavour of sesame seeds. This condiment is my great helper in my kitchen that enhance the flavour of our dishes with just a few dashes.

Chu Hou Paste (S$3.50) is made from soybeans, garlic, ginger and sesame seeds which is a convenient cooking sauce for braising, marinating or cooking meats and vegetables.

On top of the new products, Lee Kum Kee also printed some recipe cards which enable shoppers to pick up from the supermarkets to try out with the new range of products launched. Would share with you my favourite recipe using Chu Hou Paste (柱侯酱) to make the "Stewed Chicken" in upcoming post soon.

FATHER'S DAY BREAKFAST BENTO
(using Lee Kum Kee Ketchup)

With the launched of the new products, Lee Kum Kee also come up with a "Share And Love Lee Kum Kee Ketchup 14-day Bloggers Challenge". In this challenge participating bloggers need to complete a few tasks in order to earn points which accumulated from the "Likes" and "Shares" through their Facebook and Instagram. So if you like my Bento recipe(s), do help to support my #LKKKetuchup Bento Photos with Like(s) and Share(s) over at my Facbook Page and Instagram too!  

(Serves: 1 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Slices of Sandwich Bread
2 - 3 Fresh Shittake Mushrooms, sliced
1/2 Cup of Mozzarella Cheese
4 Tablespoons Lee Kum Kee Ketchup
1 Egg
1 Tablespoon Fresh Milk / Pouring Cream
1 Small Tomato, diced
2 Mini Japanese Sausage
1 Slice of Sandwich Cheese
Some Steamed Corn Kernels
Some Cherry Tomato
Seasonal Fresh Fruit

Tools Needed:
Bento Box
Side Dishes Food Casing
Alphabet and Heart-shape Food Cutters
Food Tweezer
Bento Food Pick (optional)

Method:-
1. Using a 8cm wide heart-shaped food cutter, cutout two heart shapes from bread and lightly toast it in the oven toaster for 1 minute each side. Set aside.

2. Spread a layer of Lee Kum Kee Ketchup on the toasted bread, top it with some Mozzarella cheese and mushrooms.

3. Pop them back into the oven toaster and bake for 1 minute or till cheese melt.

4. While the bread is in the oven toaster, prepare the scramble egg by heating up a small frying pan with 1 teaspoon of oil/butter.

5. On low heat, add in the diced tomato and quick it a quick stir for 10 seconds before swirling in the egg mixture (beat egg with 1 milk/pouring cream) and cook till almost done.

6. Next adding in 1 tablespoons of Lee Kum Kee Ketchup and stir till the mixture is well-mixed. Remove and set aside.

7. Assemble the scramble egg and sausage into the bento box then start decorating the heart-shaped pizza toast with some lettering cutout from the sandwich cheese.

"I Love Dad" Pizza Toast

8. When done, arrange them nicely back into the prepared bento box and serve.

Actually there are many ways which you could incorporate Ketchup into your cooking instead of using it only as a dipping sauce. And I am sure you have many good ideas which you might like to share with us too, so do drop me a comment on your "secret ketchup recipe" too! Till then have a great week ahead. Cheers!

[Wordless Wednesday] Ketchup Onigiri And Tofu With Minced Meat Bento

Lemon Pound Cake With Lemon Glaze

Meeting out with bestie who shares the same interest always spark-up new inspirations during our conversation. As I have being craving for some good lemon pound cake for tea, my dear friend Sherie without hesitate shares her "pound cake" tips with me so that I could make one.

Like she said, pound cake ingredients are quite standardize with the same amount of flour, sugar and butter used. And for a healthier choice, it is also alright to reduce the amount of sugar slighter; perhaps by 1/4.

[Wordless Wednesday] Soy Milk Egg Tart Recipe

Enjoy an Appetite for Life with Nestle Singapore

Hello Nestle fans! Recently Nestle has initiate a "Give-a-Basket" campaign which runs from now till 31 October 2013 over at Nestle Singapore Facebook Page. The aim is to enable you to send your colleagues, friends, loved ones and etc a virtual baskets of Goodness, Activity or Togetherness to get their Appetite for Life going.

Through this initiative, Nestle hopes to spread the message of  "Enjoy an Appetite for Life" using the 3 main pillars which forms G.A.T (represent Goodness, Activity and Togetherness) that can inspire our life to the fullest.

Nestle Goodness Basket

GOODNESS is about eating well to ensure we get all the nutrients required to fuel and energize our body. And since there is no scientific proof on good/bad food but instead it's more like good or bad diet, there is no worry for you to indulge in an occasional chocolate or ice cream.

And for instant, you could also add some vegetables, meat/seafood to a bowl of MAGGI Instant Noodles to make it a more complete meal like what I often prepared as a quick meal.

Nestle Activity Basket

A serving of ACTIVITY like walking, running, cycling or etc should be include in your daily schedule to help you release endorphins which make you feel good. And with some snacks and beverages from Nestle Milo, I am sure you it would boost up your energy level and makes you feel energetic while coping with the activities.

And during most of the school days, my boy would packed his favourite Nestle Milo Cereal plus a pack of Milo Proto Malt for his tea-break in school which he loves to share the Milo Cereal with his classmates.

Nestle Together Basket

TOGETHERNESS draw the company of loved ones so that we could enjoy the wealth of wellness and balance in our hectic life. For example, sharing a pack of KIT KAT with my little one while taking a break from his homework makes it a great bonding time between us. And also the same thing goes with a cup of NESCAFE which served as our after dinner beverage where everyone sits around and have a chat on what happened on the itself.

HOW TO SEND THE NESTLE VIRTUAL BASKETS

Nestle Singapore Facebook Page

To start sending your virtual baskets, first you have to LIKE Nestle Singapore Facebook page in order to participate in the "Give-a basket" contest. Next, click on the Appetite for Life (refer to the photo above) to select a virtual baskets of Goodness, Activity or Togetherness.

To proceed with the sending, follow the steps shown:-

1. "Enter friend' name", click Next;
2. Choose a Photo (optional) from your facebook album to tag with the virtual basket;
3. "Write your note" in the space provided on why the recipient(s) need the doses of Goodness, Activity or Togetherness in their life.
4. The best entries received will entitled your recipient to win a real basket with Nestle products (there are 18 baskets to be won weekly). 

So let's hop over to Nestle Facebook Page and start sending our virtual baskets to friends and relatives now to show our appreciation for what they deserved.

Furthermore, I am also TAG-GED together with other fellow agents (bloggers) by Nestle on a MISSION for their Operation AFL (Appetite for Life). With Operation AFL being divided into three teams namely, (T)ogetherness, (A)ctivity, and (G)oodness, I have been assigned to Team (G)oodness.

Remember to stay tune and find out more about my MISSION assigned in the next upcoming post. Till then have a great weekend ahead. Cheers!

Cherry Blossom Mantou vs Steamed Sakura Chicken With Choya

My experiments with using pickled cherry blossom continues after my first recipe on Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕) in April. And also with the extra packets of supply that Joyce (ahpoohbear) loop back for us from her recent Osaka trip, I am able to try out more fusion recipes using pickled cherry blossom.

In this post I am sharing two recipes such as Cherry Blossom Mantou (Asian-style steamed bun with pickled cherry blossom) and Steamed Sakura Chicken With Choya (Steamed chicken mid-joint using picked cherry blossom and choya).

CHERRY BLOSSOM MANTOU
(樱花馒头)

Here I am making a two-tone colour steamed bun (mantou) using Sakura Leaf Powder for the green portion but you could always replace it with Matcha powder according to your preference. The sakura leaf powder added a distinctive taste to this steamed bun leaving it with a sweet and savoury flavour that makes you go for second helpings.

(Make: 6 pieces  | Preparation: 55 minutes | Cooking: 15 minutes)

Ingredients:
250g All-purpose Plain Flour
1/2 Teaspoon (2g) Baking Power
3g Instant Dry Yeast
110ml Lukewarm Water
10g Milk Powder
1 Teaspoon Sakura Leaf Powder
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
25g Caster Sugar
10g Unsalted Butter, soften

Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 2-3 minutes till bubbles appeared.

2. In a big mixing bowl, stir in sift plain flour, milk powder and baking powder together with caster sugar till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand till it forms soft dough.

4. Knead soft butter into the dough till it does not stick to your hand and divide the dough into 2:1 ration size.

5. With the smaller dough, knead in Sakura Leaf Powder till combined then proof the two doughs in a warm place for 20 minutes.

6. Next, flatten the doughs to release the air in it. Place the green dough on top of the plain, roll it up into a oblong shape and proof for another 15 minutes.

7. Cut the dough into equal portion, place each portion on the steamer rack with greaseproof paper below. Place some drained sakura flower on top and rest for another 15 minutes.

8. Sprinkle some water on the mantou before placing the steamer rack into the pot of boiling water and steam them over medium heat for about 10 - 12 minutes (depending on the size of the mantou). When done, removed and served hot/warm.

STEAMED SAKURA CHICKEN WITH CHOYA
(樱花梅酒鸡)

My inspiration for this Steamed Sakura Chicken with Choya (樱花梅酒鸡) comes from our all-time favourite; Steamed Rice Wine Chicken (蒸黄酒鸡) which I would prepare at least once a month. And with some pickled sakura on hand as well as Choya (plum wine) that mum bought during her recent trip, I decide to use these two special ingredients to try out this dish.

(Serves: 2-3  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 - 8 Chicken Mid-joints
1 Teaspoon of Grated Ginger
1 Stalk Spring Onion, cut into sections
100ml Choya (Japanese plum liqueur)
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water

Method:-
1. Lightly marinate chicken mid-joint with grated ginger, cornflour and pinch of salt.

2. With some ginger slices and spring onion below, arrange the mid-joints on top and place the drained sakura flowers that had being soaked for 5 minutes (rinse well) on it (refer to the photo above).

3. Lastly pour in choya and let it stands for 5 minutes before steaming the mid-joints over medium heat for 20 - 25 minutes till tender.

The mid-joints were infused with the combination of Choya and pickled Sakura leaving it with a refreshing and fragrance after taste. Also after steaming, the soup broth was full of flavour due to the essence from the chicken and choya. Do give this a try if you happen to have a bottle of Choya at home and don't worry about the pickled cherry blossom as you could always omit it for a new recipe.

Lastly I would be submitting this Cherry Blossom Mantou to this month Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.