Pork Donburi with Onsen egg

Ingredients (serving for 2adults, 3kids) 

• 2cups water mixed with 2 packets of dashi powder (available in certain supermarkets, Daiso or Japanese Supermarket) 
• 500g sliced pork collar (used for shabu shabu)
• 2 slices ginger 
• 1 large yellow onion, sliced 
• 1 tbsp oil 
• 1 tbsp sake
• 1 tsp sugar 
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 cups of cooked Japanese rice

Method: 

1. Mix Dashi powder with 2 cups of water till combine and set aside. (If you prefer less sauce, reduce accordingly) 
2. Heat pot with a tbsp of oil. Sauté sliced onion and ginger for a minute. Add shabu shabu Pork and use chopsticks to separate. Panfry till it’s no longer pink. 
3. Add in the seasonings sake, mirin, sugar and soy sauce. Mix and combine well. Add Dashi Stock and bring to a boil. Lower heat to a simmer for about 15-20 minutes till shabu shabu Pork softened and sauce reduced. (Adjust taste accordingly). Serve hot with cooked Japanese rice and Blanched vegetables for a well-balanced meal! I also added an Onsen egg and miso soup to complete the meal! 😊

Onsen egg: (Learnt from Rontree Chan) 

Boil 1 litre water. Add 200ml tap water, put in cold egg, off fire, cover for 17 mins. 

Grilled Chicken Wings

Ingredients: 

• 10 chicken wings - (rub the chicken with salt to get rid of any weird smell and taste, then rinse off )
• wooden satay sticks (optional ) 

Marinate sauce:

• 1 – 2 tbsp oyster sauce
• 1 tsp light soya sauce 
• 3 tbsp honey
• 1 tsp minced garlic
• 1 tsp ginger juice
• 1 tsp sesame seed oil
• A pinch of salt to taste (optional)
• A dash of white pepper

Method:

1. Drain and pat dry chicken wings with paper towels before marinating.
2. In a large bowl, combine marinate ingredients together, and massage well with chicken wings. 
3. Leave wings to marinate for few hours or preferably refrigerate overnight in a ziploc bag. 
4. Remove chicken wings from refrigerator 30 minutes ahead before grilling. 
5. Soak wooden satay sticks in water for 1 hour beforehand. Skewered the wings before grilling. I skewered the wings as it's easier for my kids to eat. 
6. Prepare about 1/2 cup of honey in a separate bowl for brushing later. 
7. Grill the wings in oven at 200deg till chicken wings skin is crisp and browned, turning occasionally to ensure wings are evenly cooked and brush with remaining marinating sauce. Brush liberally on both sides of wings with honey when the wings are almost ready and continue cooking for 10 minutes. 

Served hot. Option: Can squeeze some lime juice over wings for the tangy taste. ☺️ 

Chicken Cordon Bleu Wraps! 🐔

(Collaboration) : Chicken Cordon Bleu Wraps
Afternoon snacks for the kids! Growing kids screaming for food before dinner  😅😂😆 So made these quick and easy snack for them using leftover chicken breast, wrapped with slices of ham and laughing cow cheese wedges! ✌️

Ingredients (makes 2 wraps)

• 1/2 chicken breasts
• 4 slices shaved honey-baked ham
• 3 wedges laughing cow cheese (any flavour) 
• 4 tbsp mayonnaise
• 2 tbsp honey Dijon mustard (optional) 
• Few pieces lettuce
• 2 pieces wraps (Mission brand)

 Method:

1. For chicken breasts, you can either cook by poaching it or use leftover chicken breast from roasted chicken. Sliced roasted chicken breasts into thin slices and set aside. 
2. Method of poaching chicken breasts: Place chicken in a saucepan or pot. Sprinkle about 1 tbsp of salt, 4 cloves of garlic, 3 slices of ginger, a stalk of spring onion and a dash of cooking wine. Cover chicken with water and bring water to a boil over medium-high heat. Reduce to a simmer, cover the pot and let chicken simmer till cooked. Check for doneness after 8 minutes (cooking time dependent on size of chicken).  Remove chicken once it’s cooked and place on clean cutting board. Sliced thinly and set aside. 
3. Mix mayonnaise and mustard till combine.
4. Spread 1 1/2 wedges of cheese on top of wrap.
5. Place ham on one side of wrap.
6. Place chicken breasts top of ham.
7. Place another piece of ham on top.
8. Spread mayonnaise mustard mixture then top with lettuce.
9. Roll and fold in the sides of the wrap like you would roll for spring roll. Wrap tightly. Then wrap with clingwrap and let the shape set before you unroll to consume. Slice half for easy consumption.

Note: This snack is great for breakfast or packed lunch too!

Cheese-stuffed Pancake Balls

[Collaboration] Today’s 🍱: Cheese-stuffed Pancake Balls 

Made these savory-sweet pancake calls as snacks for the kids’ bentos today! Using Ham-flavored laughing cow cheese wedges as filling and with Japanese pancake mix, it’s an easy snack or quick breakfast for the kids 😊  

#thelaughingcowsg #snackyourway 

Ingredients: 

• 1 small packet Japanese Pancake Premix (Morinaga brand- I packet has 4 smaller packets)  
• 6 pieces ham-flavored laughing cow cheese wedges 
• 2 eggs (about 60g) 
• 40g castor sugar 
• 1 knob of butter 
• 1 tbsp water 
• 1/4 tsp baking soda 

Method:

1. Preheat oven at 180 degC. 
2. Add eggs, water, sugar, butter and baking soda in a mixing bowl. Whisk to combine. 
3. Add in pancake premix in batches and mix well. Sliced cheese wedges into smaller cubes. 
4. Grease mini muffin pans with butter. Pour mixed batter into muffin pans. Fill to 1/3 and add cheese cubes. Pour batter to cover cheese and fill till about 80% filled. 
5. Bake in preheated oven for about 10-15mins till pancake balls puffs up and toothpick comes out clean. (** Oven temperatures vary so please adjust accordingly) 

Tofu with special sauce

Ingredients: 

• 1 box soft tofu (for steaming)
• 3 tbsp oil
• 3 shallots, sliced 
• 2 tbsp spring onion, chopped 
• 1 tbsp dry shrimps/ haebi , chopped smaller pieces 
• 1 chili padi, chopped (Optional. Omit if you prefer non-spicy version) 

Seasoning: 

• 1 tbsp oyster sauce 
• 1 tbsp light soya sauce 
• 1/2 tsp dark soya sauce 
• 110ml water 

Method: 

1. Steam tofu at high heat for 5 minutes. Remove and set aside. Pour away excess water after it is slightly cooled down. 
2. Heat up 2 tbsp oil in a saucepan. Sauté sliced shallots till brown and fragrant. Set aside fried shallots and pour oil over tofu. Heat up another tbsp of oil in pan. Fry chopped shrimps till fragrant and pour over tofu. 
3. Pour seasoning in a saucepan and bring to a boil. Pour over tofu. Garnish with chopped spring onion, chili padi and fried shallots. 

Thai-style steamed sea bass 🐟

Ingredients: 

• 1 sea bass 
• 2 stalks of lemongrass, sliced into sections and use a chopped to bruise lemongrass 
• 3 stalks of coriander (separate roots from leaves. Chop leaves into smaller pieces) 
• 3 slices of ginger

Sauce: 

• 2 tbsp fish sauce
• 2 limes , extract juice
• 2 tsp sugar
• 3-4 clove garlic, minced 
• 1 chili padi, chopped 

Method:

1. Make some slits on fish. Season fish with some salt. Stuff ginger, few pieces of lemongrass and coriander roots in fish’s stomach. Place remaining lemongrass and coriander roots on steaming plate. Lay fish on top. 
2. Steam fish over high heat for 10mins (steaming time depends on how big the fish is and adjust accordingly). Keep the gravy of the steamed fish, it adds favour to the dish.
3. Prepare the sauce while steaming fish. Boil prepared sauce in a small saucepan. Pour on ready steamed fish and garnish with chopped coriander. Serve hot. 

Minced Pork with Egg Tofu

                                         

Ingredients 

• 2 tubes of egg tofu 
• 1 cup of minced pork 
• 1 cup of mixed vegetables 

Method:

1. Slice egg tofu into pieces and leave on top of kitchen towel to dry for 15mins. This will reduce splattering when panfrying the egg tofu later. 
2. Marinate minced pork with 1/2 tsp of light soya sauce, 1 tsp of corn flour and a dash of pepper and cooking wine. Set aside. 
3. Heat oil in wok. Panfry egg tofu till light brown. Set aside. 
4. Using same wok, leave about a tbsp of oil. Fry minced garlic till fragrant. Add minced pork and quickly stir fry to break into smaller pieces. Add a tsp of salt and mix well. When Pork is no longer pink, add mixed vegetables. Stirfry and mix well. 
5. Add hot water and bring to a boil. Depends on how much gravy you want and adjust water accordingly. Add a tbsp of oyster sauce , salt and pepper to taste. Return egg tofu to wok. Stir in corn flour water to thicken the gravy till the consistency you want. Off heat and serve hot ☺️