I spotted some fresh, beautiful eggplants for sale at my local market and couldn’t resist picking some up. Large, firm, and vibrant with a deep, seductive hue, they were going for a song at 3 for a dollar.

I love eggplant but they’re quite tricky to deal with. I tried airfrying them on their own but because of no oil or moisture, the were not cooked enough and dried out. The thing about eggplants is that they have to be thoroughly cooked.. you just cannot undercook them. I also added them to fish curries, and although they’re quite awesome like that, I don’t think they’ve reached their full potential, flavour wise, when boiled, even if in curry. The best way to cook them, I feel, is by drizzling them with some olive oil, then pan-grilling over low heat on the stove top, til the flesh caramelises into a creamy, luxurious mash while still retaining some bite.

That day, I decided to make eggplant “pizza”. I pan-grilled the eggplant (steps below), topped them with tuna sponsored by the very generous Ayam Brand, sprinkled mozzarella + cheddar cheese, then airfried them for 3 minutes in my Phillips Airfryer, til the cheese had melted and became bubbling hot. For the tuna, I used Ayam Brand’s Spicy Tuna Flakes in Olive Oil:

I added some chilli sauce, chilli paste and chopped shallots and garlic to make it “spreadable” and for extra flavour. I hear they also have “Chilli Tuna Light” so the next time I make this dish, I can just reach straight for the can.

Makes 4 servings (2 pieces each)

What I used:

2 eggplants (= 8 pieces. see preparation notes below)
1 can Ayam Brand Spicy Tuna Flakes in Olive Oil
1 teaspoon chilli sauce
Half teaspoon chilli paste (you can use any sambal-type paste)
1 clove garlic, chopped
1 clove shallot, chopped
Shredded mozzarella or cheddar cheese, or you can use a combination of both
Olive oil for brushing

1. To prepare eggplant, wash them, slice off the top and bottom, peel in intervals and slice into half length wise, then half again to make 4 pieces per eggplant. Make some deep cuts diagonally across and sprinkle some salt all over. Let them sit for 15 minutes. The salt will draw out the excessive water and the eggplant will absorb less oil when cooking.
2. In the meantime, combine the tuna, chilli sauce, chilli paste, garlic and shallots and set aside.
3. When the 15 minutes are up, pat the eggplants dry with paper towels and brush with olive oil all over.
4. Heat up a flat frying pan using medium heat, then place eggplant face-down to grill. Drizzle a few drops of olive oil if the pan gets too hot. Remove from pan after about 10 minutes but watch the fire. When you notice the purple skin turning light purple and a bit see-through, it’s almost done.
5. Remove eggplant and spoon prepared tuna over. Sprinkle with shredded cheese and airfry for 3 minutes at 180 degrees. Alternatively, bake in oven til cheese melts.
6. Enjoy your piece of heaven!

How much I spent:

$0.65 for eggplant
$0 for tuna as they’re sponsored (retails $2.45 regular price)
$1.50 for cheese
Everything else from my pantry!

Total cost per serving: $1.12
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Some photos to help you:

I prefer to peel in intervals instead of removing all the skin. This way, the eggplant maintains its shape and holds together better.

Make deep cuts before sprinkling salt. Be careful not to cut all the way through.

Some photos to tempt you:

These are really good.

See the beautiful layers and how the eggplant is sooo soft and creamy. (I combined sliced cheese with shredded cheese for this piece. I ran out!)

I really, really hope you try this recipe. They taste sooo good and are a much better option than pizza!

The post Pan-grilled Eggplant with Chilli Tuna and Cheese appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Made a simple lunch yesterday with store bought croissant. The tuna and baked beans were generously sponsored by Ayam Brand.

If you love french sandwiches as much as I do, you would know that they cost quite a lot outside. I remember having Delifrance sandwiches for $3.90 when I was still in school and I think they now cost $6 or $7? Too expensive for my budget! I got to make it myself!

I had my mind set on making a panini or ciabatta ($2.20 for a pack of four, from Gardenia) but got distracted by the fat Bonjour croissants sitting in the clear plastic box. You’d be surprised at the variety of breads available at NTUC. On top of the regular white sandwich breads, they now stock panini, ciabatta, cranberry loaves, multigrain buns, baguette, hard rolls and yes, croissant in their bread aisle. The croissants were better than I expected! I airfried them slightly before filling them with cold tuna mayo, and they were so buttery and flaky, you would never have thought they came in a plastic box. The key here is to warm them- if you don’t have an airfryer, use your oven. They’re amazing, I promise! The best part? They cost just $0.54 a piece.

Makes 5 croissant sandwiches

What I used:

5 Bonjour croissants (you can find them in NTUC)
2 cans Ayam brand tuna chunks in water, drained (reserve 1 tablespoon liquid)
Half a red onion, chopped
3 tablespoons mayonnaise
2 tablespoons Djorn mustard
1 sachet sugar
A dash of white pepper
Black pepper (optional)
Fresh lettuce
1 tomato, sliced

1. Combine tuna, reserved liquid, onion, mayo, mustard, sugar and white pepper, mix well and chill.
2. Cut a slit across the top of each croissant and toast lightly.
3. Fill with fresh lettuce, tuna mayonnaise and tomato. Top with a sprinkle of black pepper and enjoy!

How much I spent:

$2.70 for croissants
$4.90 for tuna (retail price is $2.45 per can)
$0.30 for tomato
Everything else from my pantry!

Total cost per serving: $1.58

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I served it with a baked bean gratin. I combined one can of Ayam Brand baked beans with cheese with the other half of the chopped onions, then topped it with mozzarella cheese before airfying til the cheese melted. The beans were a tad too salty for me but I think they will go quite nicely with crusty baguette!

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When I don’t feel like cooking too many dishes (you know, 三菜一汤- 3 dishes and a soup- like in Chinese cooking), I take the easy way out by preparing a one-dish noodle, bee hoon, or rice meal. I try to cut down on stuff like that because there’s usually alot of simple carbs involved, but when I do cook them, I include ingredients like fish, meat, and lots of vegetables. When fixing lunch a few days ago, I chose to add in some Ayam Brand’s canned tuna CHUNKS. I used the Light version because it contains lower salt and fat as compared to regular tuna. Talking about “fixing lunch”, I was talking to Aegon about having to fix lunch before bringing him to the playground, and the cheeky boy said, “Fix lunch? You mean, with the tools?”

Aegon’s my nephew. He’s 7 this year and has a wider vocabulary than I ever will have. He also sings birthday songs in French and Spanish and draws in 3D. I know, he amazes us all the time. Now I just wish he will eat my cooking.

Makes 4 servings

What I used:

4 servings ramen or any noodles of your choice, soaked and drained (not too soft)
1 can chunky tuna in olive oil (I used Ayam Brand Tuna Chunks in Olive Oil- Light)
6 dried shitake mushrooms, soaked til plump, then sliced
A handful of sliced cabbage
6 cloves garlic (about 1 large garlic bulb), peeled and sliced
6 cloves shallots (about 2 shallot bulbs), peeled and sliced
1 small carrot, peeled and sliced into strips
Seasoning (Combine together):
2 tablespoon light soy sauce
2 tablespoon fish sauce
A dash of white pepper
300ml water

1. Drain the oil from tuna and heat up in a frying pan. Fry garlic and shallots til fragrant, then add carrots and mushrooms and fry for 3 minutes.
2. Add tuna chunks and cabbage and fry for 2 minutes. Don’t break up the chunks too much. Pour in the seasoning and bring to boil. Add the noodles and cover to simmer for 3-4 minutes.
3. Remove cover and stir fry til most of the liquid has dried up. Garnish with some red chillies and serve immediately.

How much I spent:

$1 for noodles
$0.20 for carrot
$2.45 for tuna
Everything else from my pantry!

Total cost per serving: $0.92

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I chose to use ramen because I was in the mood for some fat, savoury noodles that day. You can most definitely use bee hoon, but I thought some noodles with bite would go very well with the chunky tuna. Ah-mm said this was quite delicious, and I suspect the shallots and garlic had a lot to do with it. Whenever I stir-fry noodles, I’ll be sure to add lots and lots and lots and lots of shallots.. ok maybe just enough for me to overdose on. Don’t forget them the next time you do a noodle stir-fry!

The post Tuna Ramen with Mushrooms and Sliced Garlic appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

What is the one thing that you never fail to order at a Hong Kong cafe? For me, on cheat days, it is always Pork Chop Baked Rice. Think melted gooey cheese on top of pork chops in a creamy tomato sauce with fried rice underneath.. it is carb heaven right there! This dish is relatively easy to make, but the tomato sauce can sometimes be runny or not tasty enough. I experimented with quite a few versions before settling on this one. My must-have ingredient? Tomato puree (I use Ayam Brand) and Worcestershire sauce.

Some recipes only call for ketchup, but I find that combining tomato puree with ketchup, along with some Worcestershire results in a creamy (but not overly so) and tangy sauce that goes so well with the fried rice. I can’t quite put a finger to Worcestershire sauce. Growing up, I was never familiar with it because what Ah-mm mostly used in her kitchen were oyster sauce, light soy sauce and chinese cooking wine. It was only when I started cooking on my own that I was introduced to it, in western-type roasts, grills and marinades. It is now a staple in my kitchen as it enhances the taste of many gravies and meats. I love it.

For tomato puree, I used to always buy Hunt’s, but recently I decided to try out this one by Ayam Brand. The small size is just perfect for cooking one dish which means no wastage, and at $1, it fits right into my budget. I like its consistency- reasonably thick but not overpowering, and how it isn’t quite as sour as Hunt’s. I might get the larger can next time as I think I saw a “Healthier Choice” logo (lower sodium) on that- not sure if the lower sodium version is available for the smaller can.

For the pork chops, I used frozen shoulder butt chops (a little more fat than pork loin chops) from Giant. $4.20 on promotion for 5-6 slices. For a 3 person- serving, 2-3 slices are sufficient. And of course, I cooked it in my trusty airfryer for low fat cooking.

Makes 3 servings

What I used:

1 and a half cups rice grains, cooked the day before and refrigerated
3 slices pork shoulder butt,  marinated in 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch and some pepper for at least an hour
Half yellow onion, chopped into small wedges
2 tomatoes, chopped into small wedges
3 eggs, beaten
Shredded Mozzarella/ cheddar cheese (I bought mine at cold storage for $2.99 a packet and used half)
2 frankfurters, sliced into cute circles (there is no other way to describe it)
A handful of frozen vegetables
1 tablespoon light soy sauce
Cornflour for dusting pork chops
1 tablespoon olive oil

For the gravy (Combine all and set aside):

8 tablespoons ketchup
2 tablespoons tomato puree
125ml water
2 tablespoons sugar
1 tablespoon Worcestershire sauce

1. Preheat oven to 200 degrees.
2. From the bowl of beaten eggs, remove 2 tablespoons to coat pork shoulder chops. Dust in cornflour and airfry for 12 minutes at 180 degrees or pan fry til done. When cooled, cut into half-inch strips with a pair of scissors and set aside.
3. Now to fry the rice. Heat up half the oil and pour in the eggs. Scramble til almost cooked then add in the rice, frankfurters and light soy sauce. Mix everything together and set aside.
4. In the same pan, heat up the remaining oil. Add the onions and fry for a minute til slightly translucent. Add the tomatoes, frozen vegetables and sauce, and cook til the tomatoes are soft, about 3 minutes. Allow the sauce to simmer for a bit til it thickens slightly.
5. Now to assemble! In a clear baking/ pyrex dish, layer with all the rice, followed by cut pork chops, tomato gravy and finally top with shredded cheese. Bake for 15 minutes or til cheese melts.

How much I spent:

$2.10 for pork shoulder chops
$1 for tomato puree
$0.30 for frankfurters
$0.60 for tomatoes and onion
$0.75 for eggs
$1.50 for cheese
Everything else from my pantry!

Total cost per serving: $2.09

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This recipe is quite lengthy but it is because we have to cook all the components (rice, pork chops, sauce) separately. You don’t have to use separate pans! Just cook systematically. If you don’t have an airfryer, fry the pork chops first, then lightly clean off excess oil, then cook the fried rice. Cook the gravy last. This way, washing up will be less tedious and you can spend all your energy tucking in to your yummy creation! If you decide to cook this over the weekend, let me know if you enjoyed it!

The post HK Pork Chop Baked Rice 焗豬扒飯 appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Today is a lazy day and I just prepared sardines and vegetable soup for lunch. Preparation and cooking took me a total of 15 minutes and food was on the table.

Most of you know I don’t normally use canned food, but if there’s one I approve of, it is sardines. Sardines are high in omega 3 fatty acids which can lower triglycerides and cholesterol levels, and can in turn support cardiovascular health. It is also rich in Vitamin D to promote bone health, and is packed with protein. What an amazing food!

How do you normally prepare your canned sardines? Just open up the can and heat it up, most of the time! Although sardines are good for you, the gravy that it is canned in is not quite. Ah mm and 88 both have high blood pressure, so I try to make canned sardines healthier by replacing most of the gravy with a home-made tomato sauce so I can control our sodium intake. I also add extra servings of tomatoes to make it even more nutritious. Sometimes, I top it with shallots and chilli padi, lightly fried in a little coconut oil. You win some, you lose some. Take away the sodium, add on some fat. Haha!

Makes 3-4 servings

What I used:

1 can sardines in tomato sauce. Remove the sardines, keep 2 tablespoons of gravy and discard the rest
3 tomatoes, sliced
1 red onion, sliced
3 cloves shallots, sliced
1 chilli padi, sliced
1 teaspoon coconut oil
Half teaspoon oilve oil
200ml water
A squeeze of lemon juice

1. Add the olive oil into the heated pan. Fry sliced onions for 2 minutes. Add tomatoes and fry together for 1 minute on high heat.
2. Add the water and crush the tomatoes in the pan. Cook for 4 minutes or til tomatoes are soft.
3. Add the sardines and reduced gravy into the pan, mix well and continue simmering for 2 minutes or til bubbly. Finish with a squeeze of lemon juice.
4. Heat up a clean pan and the coconut oil. Fry shallots til crispy and mix in chilli padi. Spoon over sardines and enjoy!

How much I spent:

$2.95 for sardines
$0.50 for tomatoes
Everything else from my pantry!

Total cost per serving: $0.87

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The lemon juice really goes very well with the tomatoes and sardines, and you can reduce the sodium intake by simply replacing the gravy with tomatoes and water. Add more tomatoes! I love tomatoes.. we easily eat 15-20 tomatoes a week. I sneak tomatoes into soups, stir fries, curries and side dishes whenever I can and they don’t even complain. Try this healthier version the next time you prepare sardines.. your family won’t even notice the difference!

The post Healthier Version: Easy Sardines with tomatoes, onions, and reduced gravy appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.