Fried Korean Silver Fishes

 

Ingredients and method: 

1. Rinsed and drain dry 2 cups of Korean Silver fishes after thawing. Use kitchen towel to dry extra water from fishes. 
2. Marinate fishes with 1 tbsp of salt, 1 tsp of white pepper and 1 tsp of cooking wine. Set aside for 30mins. 
3. Prepare the batter. This is an estimation so adjust accordingly when mixing. Add 1.5 cups of Self-raising flour; 4 tbsps of sweet potatoes flour / crispy frying powder (Hup Loong Frying powder bought from wet market) and 1 tsp of baking powder. Slowly mix in ice water and create a smooth batter. Add 1/2 tbsp of cooking oil, 1 tsp of salt, 1 tsp of chicken powder and a dash of white pepper. Batter should be slightly thick with no lumps but not watery. 
4. Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. You can also test with some batter. Batter will puff up quickly once in hot oil. 
5. Coat marinated fish with batter and gently lower into hot oil. Fry a few pieces at a time for easy control. Deep fry fish fillets when crusts is form and light brown. Before removing, increase to high heat for few seconds and fry till its golden brown. Drain and served hot.

Seafood Bento 🍱 (Collaboration with GoodSalt)

  

Simple and easy seafood bento 🍱 for ah girl 👧🏼! With a long day at badminton training and rushing for tuition, she doesn’t have much time for her meals. Prepared this simple bento for her dinner before her tuition starts. She loves seafood and with simplest marination of GoodSalt and pepper, it definitely brings out the flavors of seafood! 

GoodSalt Photo Contest

[💸💸💸 CONTEST ALERT 💸💸💸 – ends 15 December 2020]

One winner walks away with $200 worth of prizes!

🧂 Like @imilifestylesg page

🧂 Submit a creative photo of a dish you and your family love, cooked using #GoodSalt. Photo needs to include the box of GoodSalt.

🧂 Post the photo on the @imilifestylesg FB community page, tag @imilifestylesg, and #gsphoto2020.

🧂 Share the photo with your friends and family, and get them to like your photo on our community page.

🧂 🧂 The photo with the highest number of likes on our community page will win!

🍽️ HAPPY COOKING!! 🍽️

Ingredients: 

• Half-piece of salmon 🍣 
• 3-4 pieces of Japanese scallops 
• 4 pieces of prawns 🍤 
• 1 hard-boiled egg 🥚 
• Some sliced cucumbers 🥒 
• Some blanched broccoli 🥦 and carrots 🥕 (or any vegetables of your own choice) 

Method: 

1. Rinse, soak and cook Japanese rice in rice cooker. 
2. Boiled and peeled hard-boiled egg and set aside. 
3. Rinsed and cut broccoli and carrots. Blanched vegetables in boiling water, with a tsp of GoodSalt and cooking wine. Set aside. 
4. Rinsed and pat dry seafood with kitchen towel. This will help with cooking as there will be less splattering during Panfry. 
5. Seasoned salmon, scallops and prawns with a dash of GoodSalt, olive oil and some black pepper. 
6. Heat up a saucepan at medium-high heat. Pan-sear salmon, scallops and prawns till cooked and set aside. 
7. Assemble bento according to your preferences. I made a kitty using Japanese rice. Shaped rice using cling wrap to shape the face and paws. Cut some seaweed for the ears and ham for the ears. ☺️ 

Korean La-la in cream sauce

 

Ingredients: 

• 3 tbsps of unsalted butter
• 3 tbsps of minced garlic
• 3 stalks of spring onion (chopped) 
• About 800g-1kg Korean la-la or clams 
• 2 tbsps of white wine (I replaced with sake) 
• 1 cup of chicken broth (store-bought swansons brand) 
• 1/2 cup of water 
• Salt and black pepper to taste 
• Juice of 1/2 lemon (optional) 
• About 1/2 cup of cooking cream (add more if you like creamier) 
• Chopped parsley for garnish

Instructions: 

1. In a large pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green part of spring onion. Cook for 3-5 minutes or until softened, stirring occasionally. 
2. Add korean la-la and green part of spring onion and cook for another 3 minutes. (For fresh clams, please cook for about 5mins. Then simmer longer at step 3 till clams opens up). 
3. Add the white wine/sake, chicken broth and water. Bring to a boil then reduce to a rolling simmer. Reduce to lowest heat. Add in cooking cream and lemon juice. Mix well. Add in remaining 1 tbsp of butter and season with salt and freshly grated black pepper. Garnish with parsley and serve immediately. You can serve with rice, pasta or even sourdough! 

Note: 

• If you’re using fresh clams, do simmer and cook for a longer time for the clams to open up and cooked. 
• Do adjust accordingly to your taste! 

Osmanthus Scrambled Eggs (桂花炒蛋)

Collaboration with IMI Lifestyle

When I was a kid, I always loved to follow my parents for dinners (jiak do) and the dish that I always looked forward to was the Cold Dish (冷盘)! I loved the egg dish right in the centre, served together with the other appetizers as starters! ☺️ With fresh ingredients and simple seasonings, it’s easy to replicate at home.

Using GoodSalt, which is lower in sodium content and yet full of flavour, and it is just like regular salt with healthier essential minerals, it enhances the flavor of this dish! Choose GoodSalt for a healthier choice in your daily cooking by replacing regular salt, gram to gram!

🎁[GIVEAWAY]

Stand a chance to win $20 NTUC vouchers and a #goodsalt gift pack! Simply head over to IMI Lifestyle Facebook Page and do the following:

👉🏻Follow  Facebook page

👉🏻Tag 3 friends in the post

👉🏻Like and Share the post

👉🏻Comment in post - Reducing sodium in your diet can help to ___________"

Recipe:

Ingredients: 

• ½ red onion, thinly sliced
• ½ red chilli, deseeded and cut into thin long strips (I replaced with ½ red capsicum for my kids) 
• ½ carrot, finely julienned
• 1 handful of wood ears fungus, soaked, washed and thinly sliced (you can use fresh wood ears fungus too) 
• ½ cup of cooked crab meat 
• About 1/3 cup of Mung bean vermicelli, soaked and cut into about 2 inches
• 2 sprigs of spring onion, thinly sliced lengthwise
• 2-3 beaten eggs (depends on how big your eggs are) 
• 1 cup homemade chicken stock 
• About ½ tsp of GoodSalt 
• A dash of pepper to taste 

Method: 

1. Heat wok on high heat and add 3 tablespoons of oil. 
2. Put in onions and stir for 10 seconds. 
3. Add sliced chilli/red capsicum and stir fry for another 5 seconds.
4. Add carrots and wood ear fungus. Stir fry for 20 seconds. Add crabmeat and stir well. 
5. Pour in chicken stock and bring to a boil. Season with GoodSalt and pepper. Taste and adjust accordingly. 
6. Add in vermicelli to let it absorb the chicken stock until 1/3 of original liquid is still visible.
7. Add in beaten eggs and spring onions and toss everything until it dries up. 

Note: 

• The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry. 

Chicken Cheese Baked Rice (collaboration)

Chicken Cheese Baked Rice (Collaboration with The Little Rice Company) 

My Do-Re-Mi 👧🏼👦🏼🧒🏼loves baked rice! But only littles boy is a fan of brown rice 😏 I have been trying out many brands of brown rice and finally found this brown rice from The Little Rice Company that they like! It’s easy to cook this brown rice as there’s no need to soak and texture is fluffy! Now I can cook a healthier rice for my family 😊😊😌 

#switch2brown, give our brown rice a try! And here’s a bundle deal to get you started.�

Ingredients: 

• 1.5 cups of brown rice (The Little Rice Company) 
• 1 packet of chicken shabu-shabu (CP Brand) 
• 1 cup of frozen vegetables 
• 1/2 yellow onion, diced 
• 1 packet of cooking cream 
• 1/2 block of unsalted butter (estimated) 
• 1 tsp of salt (adjust accordingly to taste) 
• Freshly cracked black pepper 
• Grated mozzarella cheese 
• Dried parsley for garnishing 

Method: 

1. Wash and place brown rice to cook in rice cooker. Add 1.5 tbsps of garlic powder, 1 tsp of onion powder and 1/2  tbsp of salt. Cook brown rice as per normal like white rice. When rice is cooked, add 2 tbsps of unsalted butter and mixed well. Remove from rice cooker and mix in mixed vegetables. Set aside. 
2. Marinate chicken shabu-shabu with salt and black pepper. Set aside for 15 mins. 
3. Heat pan. Add 1/2 tsp of oil. Panfry chicken shabu-shabu till it’s cooked and set aside. 
4. Using the same pan. Melt 30gm of unsalted butter. Once butter is slightly bubbling, stir in with 1 tbsp of plain flour until flour disappears. Gradually add cooking cream and stir until sauce turned runny & smooth. Add freshly cracked black pepper and some salt to taste. 
5. Scoop desired amount of mixed rice to oven-proof dish. Pour cream sauce on top of rice. Lay chicken shabu-shabu on top of rice. Top with shredded mozzarella cheese. 
6. Placed dish into preheated oven to bake at 200 degrees till cheese melts and brown. Sprinkle some dried parsley on top to garnish. Serve hot. 
7. Alternatively, you can airfry at 190 degrees for 7-8 minutes until browned. Sprinkle some dried parsley to garnish and serve immediately. 

Peppery Chicken Mee Suah Soup (Collaboration with Cravins)

CRAVINS Singapore Style Bak Kut Teh is made from the finest quality Sarawak white peppercorns which are perfectly roasted and ground to give the most aromatic and addictive peppery soup. It offers a quick and easy way to prepare this heartwarming dish in the comfort of your own home with a robust flavour that will leave you craving for more!

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients (For 3 pax):

• 2 chicken carcasses 
• 8 chicken mid-wings 
• 2 bulbs of garlic whole with skin (rinse) 
• 2 tbsps of wolfberries 
• 1 packet of Cravins Singapore Style Bak Kut Teh 
• 1 small can of button mushrooms 
• Chinese parsley for garnishing (optional) 
• 3 pieces of mee suah 

Method: 

1. Blanched chicken carcasses and mid-wings to remove blood and scums. Rinsed and set aside. 
2. Bring to a pot of 1.8 liters of water to boil. Add chicken carcasses, Cravins Singapore style bak Kut Teh soup packet and 2 bulbs of garlic. Once it boils again, lower heat and simmer for 30mins. 
3. Add chicken mid-wings, button mushrooms and 1tbsp of wolfberries (rinse and place in filter bags). Continue to simmer for another 30mins. Taste and adjust taste accordingly. Remove filter bag of wolfberries and add another spoon of rinse wolfberries into soup. Off heat. 
4. Concurrently while simmering soup, boil a pot of water to blanch mee suah. Once mee suah is done, set aside in a bowl. Scoop soup and ingredients onto mee suah and serve hot. Garnish with Chinese parsley. 

Note: You may add in crushed peppercorns for additional kick but my family is fine with spicy level of the soup packet. 

Char Siew Chicken Drumsticks 🍗 with Chicken Rice

{Collaboration with Cravins} 

CRAVINS Char Siew Sauce is a super shiok sweet and savoury marinade for the best homemade char siew you will have! Best of all, it is so easy to cook -  all you need is a pan with a lid. It is also very versatile and can be used as a marinade for BBQ. 

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients: 

• 3 big chicken drumsticks 
• 1 packet of Cravins Char Siew Sauce 
• 1 tbsp of chinese cooking wine
• 1 tbsp of oyster sauce 
• 1 cucumber (sliced) 
• 1 tomato (sliced) 
• 2 cups of jasmine rice 
• 1.8-2 cups of chicken stock (depending on how you want your rice to be) 
• 3 stalks of pandan leaves (tear and tied in knot)
• 1 thumb size ginger (sliced) 
• 6-8 cloves of garlic with skin (wash and smashed) 

Method: 

1. Add 2 tbsp of salt to chicken drumsticks. Rub all over drumsticks to remove smell and scums. Rinsed away salt and pat dry. Use a fork to poke all over drumsticks. This will help the marinate to penetrate into the meat. 
2. Mix marinate in a bowl. Place chicken into a ziplock bag and pour in the marinate. Seal bag and massage to ensure chicken is well coated with marinate. Chill overnight or at least 4 hours. 
3. Remove chicken from fridge 30 mins before cooking. Preheat oven at 180 deg. Place chicken on baking dish without the marinate. Keep the marinate to baste the chicken while grilling. 
4. Grill chicken for 30-40mins at the lowest rack, flip once in between and baste with the marinate. 
5. Increase to 210 degrees to brown the chicken. Mix 2 tbsp of honey with 1 tbsp of water. Brush on chicken. Shift chicken to higher rack. Brown for about 10-15mins. Remove chicken when done. Let it rest for 5 mins before chopping to smaller pieces of serve as a whole with chicken rice and blanched vegetables. (** Chicken is done when you poke through with a chopstick and there is no blood in juice from chicken.) 

Note: Oven temp varies so you have to gauge your own oven when grilling chicken. 

Chicken rice: 

Wash 2 cups of jasmine rice. Add homemade chicken stock, pandan leaves, sliced ginger and smashed garlic. Add about 1 tbsp of salt. Mixed well and cook rice as per normal in rice cooker.