Braised Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/category/braised/ Thu, 30 Dec 2021 10:04:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Quick & Easy Braised Ee Fu Noodles https://www.budgetpantry.com/braised-ee-fu-noodles/ Thu, 30 Dec 2021 10:00:30 +0000 https://www.budgetpantry.com/?p=11492 If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all! Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can). Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that) I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?). Quick & Easy Braised Ee Fu Noodles (budgetpantry.com) Makes 4 servings What you need: 4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket) 200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better) 100g chinese cabbage (wongbok or wawa cai, sliced into strips) Half a can of straw mushrooms, cut into half (the mushrooms, not the can) 2 tablespoons minced garlic 1 teaspoon minced ginger 1 tablespoon light soy sauce (I use hand flower brand) 1 tablespoon oyster sauce Drizzle of chinese cooking wine Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water) Oil for frying Steps: Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them. Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes. Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes. When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine. Tip: if you can find yellow chives, add it!

The post Quick & Easy Braised Ee Fu Noodles appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all!

Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can).

Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that)

I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?).

Quick & Easy Braised Ee Fu Noodles (budgetpantry.com)
Makes 4 servings

What you need:

4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket)
200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better)
100g chinese cabbage (wongbok or wawa cai, sliced into strips)
Half a can of straw mushrooms, cut into half (the mushrooms, not the can)
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoon light soy sauce (I use hand flower brand)
1 tablespoon oyster sauce
Drizzle of chinese cooking wine
Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water)
Oil for frying

Steps:

Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them.

Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes.

Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes.

When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine.

Tip: if you can find yellow chives, add it!

The post Quick & Easy Braised Ee Fu Noodles appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 卤肉饭 Taiwanese Lu Rou Fan in Slow Cooker https://www.budgetpantry.com/taiwanese-lu-rou-fan/ Fri, 07 Dec 2018 08:32:43 +0000 https://budgetpantry.com/?p=10760 My family is Teochew and we have a thing for Lo Bak (braised pork belly). But I really do love Taiwanese Lu Rou Fan. I would choose it over the Teochew version anyday! (Sorry, Ah-mm.) This recipe is an easy way to satisfy our cravings for Taiwan braised pork rice. If you don’t have a few hours to spare, you can also prepare this in your instant pot or all-in-one pressure cooker as it’s usually referred to here. The long cooking time results in a savoury, rich, melt-in-your-mouth dish that isn’t overly greasy – thanks to the good fat-meat ratio. I can eat bowls of rice with this. I hope you try this for your family! 卤肉饭 Taiwanese Lu Rou Fan in Slow Cooker (budgetpantry.com) Serves 4-5 What you need: 500g pork belly, sliced into 0.5-1cm width 2cm ginger, sliced thinly 1 tablespoon chopped garlic 2 star anise 1 stick cinnamon 2 tablespoons dried shrimps, soaked, drained and chopped 2 tablespoons fried shallots in oil (I use this type or you can fry your own) 2 tablespoons rock sugar or caster sugar 1 tablespoon cooking oil Sufficient water to just about cover your ingredients Seasonings (mix together): 2 tablespoons hua diao wine 2 tablespoons dark soy sauce 2 tablespoons light soy sauce Half teaspoon salt Side dishes: 5 Hanjuku eggs (I swear by this recipe by Just One Cookbook!) 200g xiao bai cai, blanched Steps: If your slow cooker inner pot can be used directly over the stove top like mine (I use Takahi), do all the steps in the slow cooker. If not, you’ll need a sauce pan. In your slow cooker pot or sauce pan, heat up the cooking oil and fry the ginger and dried shrimps for a few minutes till fragrant. Add in the pork belly, chopped garlic and fried shallots. Continue frying for 3-5 minutes. Add in the seasonings and rock sugar, making sure that the meat is coated well. Add the star anise and cinnamon stick. (If using sauce pan, transfer all the contents to your slow cooker) Fill the slow cooker with enough water to just about cover all the ingredients (about 0.5cm above the ingredients line is good). We don’t want a make a soup! Cook on low for 7-8 hours or on high for 3-4 hours. Add in the eggs in the last 10 minutes. (p/s- you can cook this in your all-in-one pressure cooker or instant pot too. Follow all the steps and pressure cook for 25 minutes) Spoon on top of rice and serve alongside blanched veggies. 加饭加饭再加饭!!

The post 卤肉饭 Taiwanese Lu Rou Fan in Slow Cooker appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> My family is Teochew and we have a thing for Lo Bak (braised pork belly). But I really do love Taiwanese Lu Rou Fan. I would choose it over the Teochew version anyday! (Sorry, Ah-mm.)

This recipe is an easy way to satisfy our cravings for Taiwan braised pork rice. If you don’t have a few hours to spare, you can also prepare this in your instant pot or all-in-one pressure cooker as it’s usually referred to here. The long cooking time results in a savoury, rich, melt-in-your-mouth dish that isn’t overly greasy – thanks to the good fat-meat ratio. I can eat bowls of rice with this. I hope you try this for your family!

卤肉饭 Taiwanese Lu Rou Fan in Slow Cooker (budgetpantry.com)
Serves 4-5

What you need:

500g pork belly, sliced into 0.5-1cm width
2cm ginger, sliced thinly
1 tablespoon chopped garlic
2 star anise
1 stick cinnamon
2 tablespoons dried shrimps, soaked, drained and chopped
2 tablespoons fried shallots in oil (I use this type or you can fry your own)
2 tablespoons rock sugar or caster sugar
1 tablespoon cooking oil
Sufficient water to just about cover your ingredients

Seasonings (mix together):
2 tablespoons hua diao wine
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
Half teaspoon salt

Side dishes:
5 Hanjuku eggs (I swear by this recipe by Just One Cookbook!)
200g xiao bai cai, blanched


Steps:

If your slow cooker inner pot can be used directly over the stove top like mine (I use Takahi), do all the steps in the slow cooker. If not, you’ll need a sauce pan.

In your slow cooker pot or sauce pan, heat up the cooking oil and fry the ginger and dried shrimps for a few minutes till fragrant. Add in the pork belly, chopped garlic and fried shallots. Continue frying for 3-5 minutes.

Add in the seasonings and rock sugar, making sure that the meat is coated well. Add the star anise and cinnamon stick. (If using sauce pan, transfer all the contents to your slow cooker)

Fill the slow cooker with enough water to just about cover all the ingredients (about 0.5cm above the ingredients line is good). We don’t want a make a soup!

Cook on low for 7-8 hours or on high for 3-4 hours. Add in the eggs in the last 10 minutes. (p/s- you can cook this in your all-in-one pressure cooker or instant pot too. Follow all the steps and pressure cook for 25 minutes)

Spoon on top of rice and serve alongside blanched veggies. 加饭加饭再加饭!!

The post 卤肉饭 Taiwanese Lu Rou Fan in Slow Cooker appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Braised Pork Ribs and Pumpkin in Chu Hou Paste https://www.budgetpantry.com/braised-pork-ribs-and-pumpkin-in-chu-hou-paste/ https://www.budgetpantry.com/braised-pork-ribs-and-pumpkin-in-chu-hou-paste/#comments Tue, 26 Apr 2016 10:15:14 +0000 https://budgetpantry.com/?p=7801 Whenever I feel like having fall-apart ribs, I think of braising. I usually braise meats with 1-2 types of root vegetables (like potatoes and radish) and make a thick gravy to ladle on rice. Sooo good! I bought a quarter of a pumpkin over the weekend thinking to make Pumpkin Rice with it. But a bit boring, I better try cooking new dishes before the baby comes out if not dunno will have the xian qing to think of new ideas or not! I also had a packet of pork ribs and some leeks.. I’m gonna cook them together in a hearty braise! Who knew pork ribs, pumpkins and leeks went so well together? Isn’t this Corningware Daisy Field casserole just beautiful? For this recipe, I used Chu Hou paste as the meat marinade. It’s a wonderful paste made of garlic, ginger, soybeans, sesame and other spices and is perfect for braises and stews. If you don’t have Chu Hou paste, you may also use char siew sauce, black bean garlic sauce or even black pepper sauce if heat is your thing. This dish will cook perfectly in Corningware casserole, which retains heat well and is best used for dishes with liquid as a cooking medium. I have so many of these at home, most of which were passed down from my 80-year-old aunt. Corningware cookware can also be taken from freezer to the stove top, microwave, oven, anywhere – no matter how hot or cold the dish is. Loving the pretty Daisy Field range! They even have an entire Corelle collection to match! Thank you World Kitchen for prettifying my kitchen! Braised Pork Ribs and Pumpkin in Chu Hou Paste (budgetpantry.com) Serves 4 Cost per serving: $3.50 What you need: 500g pork ribs 4 tablespoons Chu Hou paste 300g pumpkin 250 Chinese leeks (about 3 full stalks), sectioned 2 cloves garlic, crushed 2 slices ginger Enough hot water for braising (cover meat partially) 2 tablespoons oil 1 tablespoon corn starch dissolved in 2 tablespoons water Steps: In a ziplock bag, marinate the cleaned pork ribs in chu hou paste, preferably overnight or minimum 2 hours. In a casserole or small pot, heat up the oil and fry the garlic, ginger and white section of leeks for 1-2 minutes. Add the pork ribs (and the marinade) and briefly brown all sides. Add half of the green leeks, stir fry to combine. Add hot water till it comes up to just covering the pork ribs. Bring to boil, then lower flame to simmer, covered (leave a small gap), for 1.5 hours. Watch the water level periodically – you may need to top up with more hot water during the cooking process. When 1.5 hours is up, add the pumpkin and remaining leeks. Simmer uncovered for another 20 minutes till pumpkin is soft. Thicken with cornstarch solution, mix well and serve hot with rice. How much I spent: $9 for pork ribs $3 for pumpkin $2 for leeks Everything else from my pantry

The post Braised Pork Ribs and Pumpkin in Chu Hou Paste appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Pork rib pumpkin2

Whenever I feel like having fall-apart ribs, I think of braising. I usually braise meats with 1-2 types of root vegetables (like potatoes and radish) and make a thick gravy to ladle on rice. Sooo good!

I bought a quarter of a pumpkin over the weekend thinking to make Pumpkin Rice with it. But a bit boring, I better try cooking new dishes before the baby comes out if not dunno will have the xian qing to think of new ideas or not! I also had a packet of pork ribs and some leeks.. I’m gonna cook them together in a hearty braise! Who knew pork ribs, pumpkins and leeks went so well together?

Pork rib pumpkin1

Pork rib pumpkin4

Isn’t this Corningware Daisy Field casserole just beautiful?

For this recipe, I used Chu Hou paste as the meat marinade. It’s a wonderful paste made of garlic, ginger, soybeans, sesame and other spices and is perfect for braises and stews. If you don’t have Chu Hou paste, you may also use char siew sauce, black bean garlic sauce or even black pepper sauce if heat is your thing.

Pork and pumpkin4

Pork rib pumpkin

This dish will cook perfectly in Corningware casserole, which retains heat well and is best used for dishes with liquid as a cooking medium. I have so many of these at home, most of which were passed down from my 80-year-old aunt. Corningware cookware can also be taken from freezer to the stove top, microwave, oven, anywhere – no matter how hot or cold the dish is. Loving the pretty Daisy Field range! They even have an entire Corelle collection to match! Thank you World Kitchen for prettifying my kitchen!

Pork and pumpkin corningware

Braised Pork Ribs and Pumpkin in Chu Hou Paste (budgetpantry.com)
Serves 4
Cost per serving: $3.50

What you need:

500g pork ribs
4 tablespoons Chu Hou paste
300g pumpkin
250 Chinese leeks (about 3 full stalks), sectioned
2 cloves garlic, crushed
2 slices ginger
Enough hot water for braising (cover meat partially)
2 tablespoons oil
1 tablespoon corn starch dissolved in 2 tablespoons water

Steps:

In a ziplock bag, marinate the cleaned pork ribs in chu hou paste, preferably overnight or minimum 2 hours.

In a casserole or small pot, heat up the oil and fry the garlic, ginger and white section of leeks for 1-2 minutes. Add the pork ribs (and the marinade) and briefly brown all sides.

Add half of the green leeks, stir fry to combine. Add hot water till it comes up to just covering the pork ribs. Bring to boil, then lower flame to simmer, covered (leave a small gap), for 1.5 hours. Watch the water level periodically – you may need to top up with more hot water during the cooking process.

When 1.5 hours is up, add the pumpkin and remaining leeks. Simmer uncovered for another 20 minutes till pumpkin is soft. Thicken with cornstarch solution, mix well and serve hot with rice.

How much I spent:

$9 for pork ribs
$3 for pumpkin
$2 for leeks
Everything else from my pantry

The post Braised Pork Ribs and Pumpkin in Chu Hou Paste appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/braised-pork-ribs-and-pumpkin-in-chu-hou-paste/feed/ 2 Black Sweet Vinegar Braised Chicken 鸡腿醋 https://www.budgetpantry.com/black-sweet-vinegar-braised-chicken/ https://www.budgetpantry.com/black-sweet-vinegar-braised-chicken/#comments Mon, 04 Jan 2016 13:37:10 +0000 https://budgetpantry.com/?p=6829 Quick post! I have been craving for this dish since forever and finally cooked it tonight. It is super easy to cook and everything is done in one pot, so washing up is a breeze. I thoroughly recommend this for weeknight dinners! You should be familiar with the confinement dish 猪脚醋? This is similar except I used chicken thigh pieces instead and way less ginger. I say chicken goes really well with the gravy. I prefer it actually. I didn’t add hard boiled eggs but you totally could to make this dish even more complete. I used Chan Kong Thye Black Sweet Rice Vinegar which is available in major supermarkets. Too bad I can’t eat an entire pot of rice (fat issues blah), but this vinegary dish still satisfied and warmed my tummy on a rainy night. The husband prefers oyster sauce chicken aiya but what does he know. You should cook this, this week! Black Sweet Vinegar Braised Chicken (budgetpantry.com) Serves: 2-3 Total cost per serving: $2.90 What you need: 3 whole chicken thighs with bone, chopped into chunks 1 large carrot, chopped 10 dried shitake mushrooms, soaked till soft and stems removed Half tablespoon olive oil 5 slices ginger 3 tablespoons black vinegar 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon brown sugar 2 tablespoons cornstarch solution (1 tablespoon cornstarch dissolved in 2 tablespoons water) Enough water to barely cover all your ingredients Steps: Heat up the olive oil and fry ginger slices till fragrant. Add in the whole shitake mushrooms. Stir fry for a minute. Add the chicken and carrots, followed by both the vinegar, dark soy sauce, oyster sauce, sesame oil, brown sugar and water. Allow to boil then lower the flame. Simmer, covered, for 20-25 minutes till chicken is tender. Add the cornstarch solution to thicken. Serve hot with rice. *Note: you can add some hard boiled eggs in the last ten minutes of simmering. How much I spent: $5.40 for chicken thighs $0.30 for carrots $3 for mushrooms Everything else from my pantry

The post Black Sweet Vinegar Braised Chicken 鸡腿醋 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> sweet black vinegar braised chicken

Quick post! I have been craving for this dish since forever and finally cooked it tonight. It is super easy to cook and everything is done in one pot, so washing up is a breeze. I thoroughly recommend this for weeknight dinners!

You should be familiar with the confinement dish 猪脚醋? This is similar except I used chicken thigh pieces instead and way less ginger. I say chicken goes really well with the gravy. I prefer it actually. I didn’t add hard boiled eggs but you totally could to make this dish even more complete.

I used Chan Kong Thye Black Sweet Rice Vinegar which is available in major supermarkets.

black sweet rice vinegar

Too bad I can’t eat an entire pot of rice (fat issues blah), but this vinegary dish still satisfied and warmed my tummy on a rainy night. The husband prefers oyster sauce chicken aiya but what does he know. You should cook this, this week!

Black Sweet Vinegar Braised Chicken (budgetpantry.com)

Serves: 2-3
Total cost per serving: $2.90

What you need:

3 whole chicken thighs with bone, chopped into chunks
1 large carrot, chopped
10 dried shitake mushrooms, soaked till soft and stems removed
Half tablespoon olive oil
5 slices ginger
3 tablespoons black vinegar
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
2 tablespoons cornstarch solution (1 tablespoon cornstarch dissolved in 2 tablespoons water)
Enough water to barely cover all your ingredients

Steps:

Heat up the olive oil and fry ginger slices till fragrant. Add in the whole shitake mushrooms. Stir fry for a minute.

Add the chicken and carrots, followed by both the vinegar, dark soy sauce, oyster sauce, sesame oil, brown sugar and water. Allow to boil then lower the flame. Simmer, covered, for 20-25 minutes till chicken is tender.

Add the cornstarch solution to thicken. Serve hot with rice.

*Note: you can add some hard boiled eggs in the last ten minutes of simmering.

How much I spent:

$5.40 for chicken thighs
$0.30 for carrots
$3 for mushrooms
Everything else from my pantry

The post Black Sweet Vinegar Braised Chicken 鸡腿醋 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/black-sweet-vinegar-braised-chicken/feed/ 1 2015 Budgetpantry’s recipe round-up! https://www.budgetpantry.com/2015-budgetpantrys-recipe-round-up/ Wed, 30 Dec 2015 13:17:08 +0000 https://budgetpantry.com/?p=6689 I can’t believe it’s already the end of the year. 2015 seemed to have whooshed by in a flash! I had fun cooking and experimenting, although not as much as I’d like due to job demands and terrible lighting at dinner time :) I hope to bring us even more quick and simple recipes in the coming year! I have posted about 100 recipes in the past year, and if you’re looking for a few to start with, here you go! My favourites of 2015, in order of preference: 1. Creamy Homestyle Chicken Stew, June 2015 Recipe at: https://budgetpantry.com/homestyle-chicken-stew/ This is a family recipe, passed down from my 80-year-old aunt. I’ve never seen anyone else cook chicken stew this way! Everything is from scratch and I don’t use canned soups or packaged creams. I ate this as a child and still love this today. My favourite way to cook this is on the stove top. This dish is perfect with rice and my #1 comfort food! Try it and you’ll know why! 2. Airfried Cod Fish with Crispy Skin, HK Style, January 2015 Recipe at: https://budgetpantry.com/airfried-cod-fish-with-crispy-skin/ I often cook this dish, or variations of this dish using different types of fish like sea bass and salmon. The best part is that it can be done easily in the airfryer. You don’t have to worry about over steaming it, nor do you have to care about skin that sticks to the pan (and messy splatters!) if you choose to fry in oil. I love how the rock sugar and boiling hot oil (that you ladle over at the end) really makes a difference to its flavour. 3. Mongolian Chicken, October 2015 Recipe at: https://budgetpantry.com/mongolian-chicken/ I seldom deep fry my food, but when I do, I make sure it’s worth it! And this is worth it! ‘Mongolian Chicken’ doesn’t seem to be available in Mongolia, just like how Singapore Noodles is non-existent here, but deep fried chicken pieces slathered in creamy, buttery gravy perfumed with evaporated milk and curry leaves is too good to pass up, no matter where this dish really is from. 4. Wok Fried Kam Heong Prawns, October 2015 Recipe at: https://budgetpantry.com/kam-heong-prawns/ One of my missions for 2016 is to make seafood-in-a-bag with kam heong sauce! Imagine crabs, prawns, lala, corn and carrots served Dancing Crab style but with kam heong sauce.. I think it’ll be a great match. Let’s see if it happens! 5. Salted Egg Sotong, March 2015 Recipe at: https://budgetpantry.com/salted-egg-sotong/ I did a few versions of salted egg sauce this year. This version is my favourite. I prefer not to steam the egg yolks first to get the sandy texture and more fragrance. The addition of stock also made a big difference to how this dish turned out. This recipe recorded the highest hits ever for the blog, with over 5000 unique views in a day! 6. Traditional Pumpkin Rice 南瓜饭, May 2015 Recipe at: https://budgetpantry.com/traditional-pumpkin-rice/ This is another of my go-to recipes for fuss-free dinners, especially when I don’t know what to cook! When you’re out of ideas, all you want is to throw everything into the rice-cooker and let it do its magic. 7. Airfried Cajun Salmon, December 2015 Recipe at: https://budgetpantry.com/airfried-cajun-salmon/ When cooking salmon, always remember not to overdo it! I’ve had my airfryer for 3 years – it’s the first generation Philips 9220 and it has served me well. The one thing I have cooked the most in my airfryer? Salmon. I will never pan fry salmon again with this fool proof recipe. Just wash, sprinkle on Cajun spices, and airfry for 7 minutes in a preheated 180C AF. This recipe is so simple, dinner is literally on the table in 10 minutes, including prep time! 8. Low carb lunch idea: Grilled Cauliflower Steaks, June 2015 Recipe at: https://budgetpantry.com/grilled-cauliflower-steaks/ One of the most beautiful dishes I have photographed.. I’m not a fan of cauliflower when it’s stir fried but when roasted, grilled or baked, cauliflower is totally transformed, emitting a delicious, intense, nutty flavour. So good! 9. Hakka Abacus Seeds for Noobs, December 2015 Recipe at: https://budgetpantry.com/hakka-abacus-seeds/ I had to include this because it was the most back breaking thing I have ever attempted. If you’re a noob at this like me, you’d like this recipe. ============================================ So that’s my round-up for 2015! Thank you for sticking around, especially those who are with me on my Facebook Community – you have no idea how much your likes, shares and comments mean to me! Love, Chris

The post 2015 Budgetpantry’s recipe round-up! appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 2015 top 9

I can’t believe it’s already the end of the year. 2015 seemed to have whooshed by in a flash! I had fun cooking and experimenting, although not as much as I’d like due to job demands and terrible lighting at dinner time :) I hope to bring us even more quick and simple recipes in the coming year!

I have posted about 100 recipes in the past year, and if you’re looking for a few to start with, here you go! My favourites of 2015, in order of preference:

1. Creamy Homestyle Chicken Stew, June 2015
Recipe at: https://budgetpantry.com/homestyle-chicken-stew/
Jun 10 - Chicken stew stove
This is a family recipe, passed down from my 80-year-old aunt. I’ve never seen anyone else cook chicken stew this way! Everything is from scratch and I don’t use canned soups or packaged creams. I ate this as a child and still love this today. My favourite way to cook this is on the stove top. This dish is perfect with rice and my #1 comfort food! Try it and you’ll know why!

2. Airfried Cod Fish with Crispy Skin, HK Style, January 2015
Recipe at: https://budgetpantry.com/airfried-cod-fish-with-crispy-skin/
Jan 24 - Airfried Cod Fish with Crispy Skin
I often cook this dish, or variations of this dish using different types of fish like sea bass and salmon. The best part is that it can be done easily in the airfryer. You don’t have to worry about over steaming it, nor do you have to care about skin that sticks to the pan (and messy splatters!) if you choose to fry in oil. I love how the rock sugar and boiling hot oil (that you ladle over at the end) really makes a difference to its flavour.

3. Mongolian Chicken, October 2015
Recipe at: https://budgetpantry.com/mongolian-chicken/
October 11 - Mongolian Chicken
I seldom deep fry my food, but when I do, I make sure it’s worth it! And this is worth it! ‘Mongolian Chicken’ doesn’t seem to be available in Mongolia, just like how Singapore Noodles is non-existent here, but deep fried chicken pieces slathered in creamy, buttery gravy perfumed with evaporated milk and curry leaves is too good to pass up, no matter where this dish really is from.

4. Wok Fried Kam Heong Prawns, October 2015
Recipe at: https://budgetpantry.com/kam-heong-prawns/
Sept 6 - Kam Heong Prawns
One of my missions for 2016 is to make seafood-in-a-bag with kam heong sauce! Imagine crabs, prawns, lala, corn and carrots served Dancing Crab style but with kam heong sauce.. I think it’ll be a great match. Let’s see if it happens!

5. Salted Egg Sotong, March 2015
Recipe at: https://budgetpantry.com/salted-egg-sotong/
Mar 22 - Salted Egg Sotong 2
I did a few versions of salted egg sauce this year. This version is my favourite. I prefer not to steam the egg yolks first to get the sandy texture and more fragrance. The addition of stock also made a big difference to how this dish turned out. This recipe recorded the highest hits ever for the blog, with over 5000 unique views in a day!

6. Traditional Pumpkin Rice 南瓜饭, May 2015
Recipe at: https://budgetpantry.com/traditional-pumpkin-rice/
May 6 - Traditional Pumpkin Rice 1
This is another of my go-to recipes for fuss-free dinners, especially when I don’t know what to cook! When you’re out of ideas, all you want is to throw everything into the rice-cooker and let it do its magic.

7. Airfried Cajun Salmon, December 2015
Recipe at: https://budgetpantry.com/airfried-cajun-salmon/
Airfried Cajun Salmon2
When cooking salmon, always remember not to overdo it! I’ve had my airfryer for 3 years – it’s the first generation Philips 9220 and it has served me well. The one thing I have cooked the most in my airfryer? Salmon. I will never pan fry salmon again with this fool proof recipe. Just wash, sprinkle on Cajun spices, and airfry for 7 minutes in a preheated 180C AF. This recipe is so simple, dinner is literally on the table in 10 minutes, including prep time!

8. Low carb lunch idea: Grilled Cauliflower Steaks, June 2015
Recipe at: https://budgetpantry.com/grilled-cauliflower-steaks/
Jun 16 - Grilled Cauliflower Steaks5
One of the most beautiful dishes I have photographed.. I’m not a fan of cauliflower when it’s stir fried but when roasted, grilled or baked, cauliflower is totally transformed, emitting a delicious, intense, nutty flavour. So good!

9. Hakka Abacus Seeds for Noobs, December 2015
Recipe at: https://budgetpantry.com/hakka-abacus-seeds/
hakka abacus seeds main
I had to include this because it was the most back breaking thing I have ever attempted. If you’re a noob at this like me, you’d like this recipe.

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So that’s my round-up for 2015! Thank you for sticking around, especially those who are with me on my Facebook Community – you have no idea how much your likes, shares and comments mean to me!

Love,
Chris

The post 2015 Budgetpantry’s recipe round-up! appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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