Spicy Gyoza In Chilli Oil

When comes to vote your favourite CP Frozen Food product(s), I believe most of us would choose their "CP Shrimp Wonton" which is a delicious convenient food for most household. And just recently CP Food has launched a few new products such as Japanese Crispy Gyoza, Shrimp Wonton in Tom Yum Soup and Chicken Gyoza which mentioned in this post.

There are many ways that you could cook this Chicken Gyoza like steamed, pan-fry, deep-fried or even add it into your soup together with other ingredients.

Huiji Minced Meat Noodle

Minced Meat Noodle also known as "Bak Chor Mee (肉脞面)" is a popular local noodle dish which could be easily found at most food eateries in Singapore. Here I am sharing a version of our quick homemade Minced Meat Noodles which I have added some herbal taste to it. And this dish could also be consumed by woman who is doing confinement or anyone who wish to have a twist of herbal taste from their usual noodle.

HUIJI MINCED MEAT NOODLES

Our minced meat noodle is made with Angel Hair Pasta instead of those handmade egg noodles which are commonly found at the noodle stalls. And for a fusion taste, I used angel hair pasta which cooks faster and yet with a similar springy texture when compared to the fresh egg noodles. To flavour the taste of the noodles I also add in some Huiji Waist Tonic to act as seasoning instead of using oyster sauce or chilli/tomato sauce.

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

Ingredients:

• 250g Dried Angel Hair Pasta
• 150g Minced Meat
• Some Baby Bok Choy
• 4 Garlic Cloves, finely minced
• 4 Shiitake Mushroom, sliced
• 2 Eggs
• 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic

Marinade:
1 Teaspoon Minced Ginger
1 Teaspoon Sesame Oil
1/2 Teaspoon Cornflour
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce, optional

Method:-
1. Marinate the minced meat with marinade and set aside. Blanch bok choy with boiling water for 10 – 15 seconds. Remove, rinse with water and set aside to drain.

2. Follow the packaging instruction; blanch pasta in salted boiling water until al dente. Remove and drain well.

3. Preheat frying pan with 1 tablespoon of cooking oil, sauté garlic till fragrant, add in shiitake mushrooms and fry for 30 seconds.

4. Stir in minced meat, fry till fragrant and cook through by using spatula to loosen up the meat cluster, if any.

5. Lastly add in pasta, give it a quick toss, drizzle in 40ml Huiji Waist Tonic and stir till combined

6. Remove and divide into two serving plates, serve bok choy and sunny side-up egg by the sides.

To complete the dish, you could add-on some blanched vegetables, sunny side-up egg, fishballs or etc according to your own preference.  I love the addition of the Huiji Waist Tonic which gives the dish a mild herbal taste without over powering it with strong herbal aroma.  Indeed this might be a good way to incorporate some nourish herbal treat in our daily meal.

{Healthy Choice} Zespri Kiwifruit Tarts

If you follow my posts you would noticed that I have some collections of kiwifruit recipes which I did recently for this year's "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)". And last week when I was approached by ZESPRI's PR to bake a Zespri Kiwifruit Tart to feature their recipe on a local health magazine,  I was happy to take up the task but on the other hand I am also worry that my tart making skill might not be good enough for their photoshoot.

So before the actually baking, I did a trial-bake to make four 10cm size individual tart because I am also curious about the texture and taste of this tart which used less butter for the pastry and no custard filling at all.

Orange Pound Cake With Cranberry And Raisin

When I shared this pound cake photo over at facebook and instagram, some readers actually enquire what's the different between "pound and butter cake". To simplify it, Pound Cake is usually dense with only liquid from the eqqs and the flavor is mainly butter or extra citrus rinds or vanilla extract. Whereas for Butter Cake contains fat (butter, margarine, shortening) and leavener such as baking powder or self-raising flour for their fluffy texture and flavour.