Ingredients (serves 6 to 8):
1 cup water
A pinch of salt
1/2 tbsp butter
1/2 cup Arborio rice
2 cups FairPrice Fresh Milk or FairPrice High Cal Milk
4 tbsp sugar
1 tsp vanilla extract
1/8 tsp ground cinnamon
Method:
1. Bring water, salt, and butter to a boil in a medium saucepan.
2. Add the rice, return to a boil, then reduce the heat to the lowest setting. Stir occasionally and cook until the rice has absorbed the water but is still firm to the bite, about 15 minutes.
3. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and simmer over medium-low heat until the rice absorbs most of the milk and the mixture starts to get thick and silky, about 10 to 15 minutes.
4. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until it cools and sets.
Tips:
Recipe uses FairPrice’s High Cal milk and Fresh Milk ($2.75 for a 1-litre carton) available at all FairPrice supermarkets.
This recipe for rice pudding is a wonderful way to use leftover milk in the fridge.
You can top it with fruit such as chopped strawberries or peaches, or substitute them with others like chopped plums or a few spoonfuls of fruit jam.
Recipe source: Today newspaper (9 Oct 2008)
Mushroom soup
Ingredients (serves 6):
100g unsalted butter
2 shallots, finely chopped
1 small clove garlic, finely chopped
1 celery stick, finely diced
600g mixed mushrooms (such as white button, Portobello, shiitake or brown field mushrooms), diced into very small pieces
Salt and black pepper to taste
1/4 cup dry white wine
1 litre chicken stock
1 sachet bouquet garni
freshly grated nutmeg
3/4 cup cream
Method:
1. In a large saucepan, heat the butter and gently sweat the shallots, garlic and celery without browning them, 5 minutes.
2. Add the diced mushrooms, season with a pinch of salt and pepper, and cover the pan. Sweat for 15 minutes, stirring occasionally.
3. Add the wine, let it bubble for a minute or two, then add the stock.
4. Bring to a boil, then add the bouquet garni and simmer gently for 20 minutes or so.
5. Taste and adjust seasoning. Add a few gratings of nutmeg.
6. Add the cream and taste again. Adjust seasoning and remove the bouquet garni sachet.
7. You can serve it hot as it is, or blitz it in a blender so that the soup is smooth.
Tips:
Serve recipe with FairPrice’s garlic bread ($3.95 for 450g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Sep 2008)
100g unsalted butter
2 shallots, finely chopped
1 small clove garlic, finely chopped
1 celery stick, finely diced
600g mixed mushrooms (such as white button, Portobello, shiitake or brown field mushrooms), diced into very small pieces
Salt and black pepper to taste
1/4 cup dry white wine
1 litre chicken stock
1 sachet bouquet garni
freshly grated nutmeg
3/4 cup cream
Method:
1. In a large saucepan, heat the butter and gently sweat the shallots, garlic and celery without browning them, 5 minutes.
2. Add the diced mushrooms, season with a pinch of salt and pepper, and cover the pan. Sweat for 15 minutes, stirring occasionally.
3. Add the wine, let it bubble for a minute or two, then add the stock.
4. Bring to a boil, then add the bouquet garni and simmer gently for 20 minutes or so.
5. Taste and adjust seasoning. Add a few gratings of nutmeg.
6. Add the cream and taste again. Adjust seasoning and remove the bouquet garni sachet.
7. You can serve it hot as it is, or blitz it in a blender so that the soup is smooth.
Tips:
Serve recipe with FairPrice’s garlic bread ($3.95 for 450g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Sep 2008)
Caesar salad with chicken popcorn
Ingredients (serves 4):
2 heads Romaine lettuce, washed and cut just above the root
5 rashers bacon
2 eggs
20g Parmesan cheese, shaved
16 pieces FairPrice Chicken Popcorn
2 cups vegetable oil
Dressing:
2 small cloves garlic
25g Parmesan cheese, finely grated
3 very fresh eggs
1 tsp Dijon mustard
Juice of 1 lemon
5 anchovy fillets
500ml olive oil
Sea salt to taste
Method:
1. Lay the bacon on a piece of greaseproof paper and place on a baking tray. Place in a 180°C oven for 20 minutes, until brown and crisp.
2. Place the 2 eggs in a saucepan of tap water. Bring the water to a rolling boil and then turn it off. Let the eggs steep in the hot water for 3 minutes, remove and rinse in cold water. Set aside.
3. In a deep-fryer or a deep pan, heat the oil till it starts to smoke gently.
4. Fry the Chicken Popcorn in the oil until golden and crisp for about 6 minutes, then remove. Drain on kitchen towels.
5. To make the dressing, blend the garlic, cheese, 3 eggs, mustard, lemon juice and anchovies in a blender until smooth. Add the oil very slowly and blend as you add. Taste and season with salt — you won’t need much as the cheese and anchovies are salty.
6. Remove the bacon from the oven, pat on kitchen towels to absorb the oil and crush into bits.
7. Tear the Romaine lettuce into bitesized pieces and place in a large bowl. Sprinkle with bacon bits.
8. Toss the lettuce and bacon bits with some of the dressing (you will have some dressing left over, which you can keep for a day in the fridge).
9. Sprinkle the Parmesan shavings over the salad.
10. Peel the shells from the eggs and break the eggs into halves over the salad.
11. Serve with the Chicken Popcorn.
Tips:
Recipe uses FairPrice Chicken Popcorn ($5.60 for 500g) available at all FairPrice supermarkets.
Besides using Chicken Popcorn, you could also fry up a batch of FairPrice Chicken Fillets or Chicken Fingers to munch on alongside.
Recipe source: Today newspaper (11 Sep 2008)
2 heads Romaine lettuce, washed and cut just above the root
5 rashers bacon
2 eggs
20g Parmesan cheese, shaved
16 pieces FairPrice Chicken Popcorn
2 cups vegetable oil
Dressing:
2 small cloves garlic
25g Parmesan cheese, finely grated
3 very fresh eggs
1 tsp Dijon mustard
Juice of 1 lemon
5 anchovy fillets
500ml olive oil
Sea salt to taste
Method:
1. Lay the bacon on a piece of greaseproof paper and place on a baking tray. Place in a 180°C oven for 20 minutes, until brown and crisp.
2. Place the 2 eggs in a saucepan of tap water. Bring the water to a rolling boil and then turn it off. Let the eggs steep in the hot water for 3 minutes, remove and rinse in cold water. Set aside.
3. In a deep-fryer or a deep pan, heat the oil till it starts to smoke gently.
4. Fry the Chicken Popcorn in the oil until golden and crisp for about 6 minutes, then remove. Drain on kitchen towels.
5. To make the dressing, blend the garlic, cheese, 3 eggs, mustard, lemon juice and anchovies in a blender until smooth. Add the oil very slowly and blend as you add. Taste and season with salt — you won’t need much as the cheese and anchovies are salty.
6. Remove the bacon from the oven, pat on kitchen towels to absorb the oil and crush into bits.
7. Tear the Romaine lettuce into bitesized pieces and place in a large bowl. Sprinkle with bacon bits.
8. Toss the lettuce and bacon bits with some of the dressing (you will have some dressing left over, which you can keep for a day in the fridge).
9. Sprinkle the Parmesan shavings over the salad.
10. Peel the shells from the eggs and break the eggs into halves over the salad.
11. Serve with the Chicken Popcorn.
Tips:
Recipe uses FairPrice Chicken Popcorn ($5.60 for 500g) available at all FairPrice supermarkets.
Besides using Chicken Popcorn, you could also fry up a batch of FairPrice Chicken Fillets or Chicken Fingers to munch on alongside.
Recipe source: Today newspaper (11 Sep 2008)
Stir-fried asparagus with prawns and shimeiji mushrooms
Ingredients (serves 3 to 4):
1 packet FairPrice Pasar Organic Asparagus
8 grey prawns, peeled and de-veined
1 small packet shimeiji mushrooms, washed and cut above the roots
4 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp FairPrice oyster sauce
1 tsp sugar
3 tbsp water
For the paste, pound together:
3 cloves garlic, peeled
3 tbsp coriander roots, thoroughly washed
2 red chillies
Method:
1. Wash the asparagus and cut about 1cm off the base of the stems and discard. Cut the remaining asparagus into three approximately 5cm pieces each. Set aside.
2. Heat the vegetable oil in a wok over high heat.
3. Add the prawns and paste and stir-fry for about 2 minutes.
4. Add the rest of the ingredients and cook for another 3 minutes, or until the asparagus is tender.
5. Serve hot with steamed white rice.
Tips:
Recipe uses FairPrice’s Pasar Organic Asparagus ($3 per pkt of 200g) available at selected FairPrice supermarkets.
Asparagus is one of the most nutritionally well-balanced vegetables in existence. It is rich in folic acid, which has been shown to help prevent neural defects in babies. In fact, a 150g serving of asparagus provides 60 per cent of the recommended daily allowance of folic acid, which is also vital for blood cell formation, growth and the prevention of liver disease.
High in fibre and low on sodium, asparagus is also lean on calorie content, which makes it an ideal vegetable for the health-conscious. It is also a good source of potassium and thiamin, and is one of the richest sources of rutin, a compound that strengthens our capillary walls.
You can also replace the prawns with thinly sliced beef and use shiitake or oyster mushrooms in place of shimeiji.
Recipe source: Today newspaper (4 Sep 2008)
1 packet FairPrice Pasar Organic Asparagus
8 grey prawns, peeled and de-veined
1 small packet shimeiji mushrooms, washed and cut above the roots
4 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp FairPrice oyster sauce
1 tsp sugar
3 tbsp water
For the paste, pound together:
3 cloves garlic, peeled
3 tbsp coriander roots, thoroughly washed
2 red chillies
Method:
1. Wash the asparagus and cut about 1cm off the base of the stems and discard. Cut the remaining asparagus into three approximately 5cm pieces each. Set aside.
2. Heat the vegetable oil in a wok over high heat.
3. Add the prawns and paste and stir-fry for about 2 minutes.
4. Add the rest of the ingredients and cook for another 3 minutes, or until the asparagus is tender.
5. Serve hot with steamed white rice.
Tips:
Recipe uses FairPrice’s Pasar Organic Asparagus ($3 per pkt of 200g) available at selected FairPrice supermarkets.
Asparagus is one of the most nutritionally well-balanced vegetables in existence. It is rich in folic acid, which has been shown to help prevent neural defects in babies. In fact, a 150g serving of asparagus provides 60 per cent of the recommended daily allowance of folic acid, which is also vital for blood cell formation, growth and the prevention of liver disease.
High in fibre and low on sodium, asparagus is also lean on calorie content, which makes it an ideal vegetable for the health-conscious. It is also a good source of potassium and thiamin, and is one of the richest sources of rutin, a compound that strengthens our capillary walls.
You can also replace the prawns with thinly sliced beef and use shiitake or oyster mushrooms in place of shimeiji.
Recipe source: Today newspaper (4 Sep 2008)
Glutinous rice with pork belly dried prawns and mushrooms
Ingredients (serves 8 to 10):
500g FairPrice glutinous rice
100g dried prawns
12 dried mushrooms
2 cloves garlic, chopped
500g pork belly, sliced into thin strips
10 tbsp canola oil
6 tbsp dark soy sauce
3 tbsp light soy sauce
Pepper to taste
Method:
1. Soak the glutinous rice in a bowl of water overnight. Drain.
2. Place the rice in a steamer and steam for about 40 minutes, or until soft.
3. In separate bowls, soak the mushroom and dried prawns in hot water for 10 minutes. Drain.
4. Discard the mushroom stems and slice the caps. Roughly chop the dried prawns.
5. Heat the oil in a wok and fry garlic and pork belly for 3 minutes.
6. Add the mushrooms and dried prawns and fry for another 3 minutes.
7. Add the light and dark soy sauces and fry till the ingredients are well cooked, about 4 minutes. Set aside.
8. When the rice is steamed, transfer it to the wok and mix it well with the rest of the ingredients.
9. Then return it all to the steamer (do this in two batches if your steamer is small) and steam for a further 10 minutes.
10. Serve garnished with chopped chillies, spring onions, coriander or fried onions.
Tips:
Recipe uses FairPrice glutinous rice ($5.15 for 2.5kg) available at all FairPrice supermarkets.
This dish usually consists of steamed glutinous rice, soy sauce, Chinese sausages, slices of pork, dried mushrooms and dried prawns or scallops — it all depends on your preference.
Recipe source: Today newspaper (21 Aug 2008)
500g FairPrice glutinous rice
100g dried prawns
12 dried mushrooms
2 cloves garlic, chopped
500g pork belly, sliced into thin strips
10 tbsp canola oil
6 tbsp dark soy sauce
3 tbsp light soy sauce
Pepper to taste
Method:
1. Soak the glutinous rice in a bowl of water overnight. Drain.
2. Place the rice in a steamer and steam for about 40 minutes, or until soft.
3. In separate bowls, soak the mushroom and dried prawns in hot water for 10 minutes. Drain.
4. Discard the mushroom stems and slice the caps. Roughly chop the dried prawns.
5. Heat the oil in a wok and fry garlic and pork belly for 3 minutes.
6. Add the mushrooms and dried prawns and fry for another 3 minutes.
7. Add the light and dark soy sauces and fry till the ingredients are well cooked, about 4 minutes. Set aside.
8. When the rice is steamed, transfer it to the wok and mix it well with the rest of the ingredients.
9. Then return it all to the steamer (do this in two batches if your steamer is small) and steam for a further 10 minutes.
10. Serve garnished with chopped chillies, spring onions, coriander or fried onions.
Tips:
Recipe uses FairPrice glutinous rice ($5.15 for 2.5kg) available at all FairPrice supermarkets.
This dish usually consists of steamed glutinous rice, soy sauce, Chinese sausages, slices of pork, dried mushrooms and dried prawns or scallops — it all depends on your preference.
Recipe source: Today newspaper (21 Aug 2008)
Lebanese milk pudding
Ingredients:
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour
For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice
To garnish:
1 tbsp chopped pistachio
Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.
Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.
Recipe source: Today newspaper (14 Aug 2008)
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour
For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice
To garnish:
1 tbsp chopped pistachio
Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.
Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.
Recipe source: Today newspaper (14 Aug 2008)
Refreshing honey and lemon drink
Ingredients (makes about 4 cups):
3/4 cup organic honey
1 1/2 cups hot water
4 cups cold water (or 4 cups soda water, if you prefer your drinks bubbly)
2 tbsp freshly-squeezed lemon juice
Method:
1. In a jug, mix the honey with the hot water until the honey is completely dissolved.
2. Add the cold water or soda water, then the lemon juice.
3. Stir to combine and serve with plenty of ice.
Tips:
Serve with FairPrice Sweet Popcorn 200g ($1.84) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jul 2008)
3/4 cup organic honey
1 1/2 cups hot water
4 cups cold water (or 4 cups soda water, if you prefer your drinks bubbly)
2 tbsp freshly-squeezed lemon juice
Method:
1. In a jug, mix the honey with the hot water until the honey is completely dissolved.
2. Add the cold water or soda water, then the lemon juice.
3. Stir to combine and serve with plenty of ice.
Tips:
Serve with FairPrice Sweet Popcorn 200g ($1.84) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jul 2008)
Roast chicken with rosemary and lemon
Ingredients (serves 3 to 4):
3 tbsp FairPrice Extra Light Olive Oil
4 pieces chicken thigh
1 onion, peeled and chopped
4 cloves garlic, chopped
2 tbsp fresh or dried rosemary
2 tbsp Worcestershire sauce
1 tbsp honey
1/2 cup white wine
2 tbsp lemon juice
Salt and pepper, to taste
Method:
1. Mix salt and pepper, onion, garlic, rosemary, Worcestershire sauce and olive oil in a large bowl.
2. Toss and coat chicken with the marinade ingredients. Set aside in the refrigerator for one to two hours.
3. Arrange chicken and marinade ingredients in a large roasting tray. Brush some honey over the chicken skin.
4. Place the tray in the oven and roast the chicken at 180 deg C, setting the timer at 40 minutes.
5. After 30 minutes, take the chicken out and baste it with some of the pan juices. Add the wine and lemon juice to the roasting tray and combine with the remaining pan juices. Put the tray back in the oven for 10 minutes.
6. Turn oven off and wait five minutes before removing chicken from the oven.
Tips:
Recipe uses FairPrice Extra Light Olive Oil 1 litre ($13.50) available at all FairPrice supermarkets.
When the meat is cooked, serve it with hot potatoes or steamed rice. You may substitute the thigh pieces with drumsticks, depending on your preference. And, instead of using rosemary, other herbs such as tarragon or thyme will work just as well.
Recipe source: Today newspaper (10 Jul 2008)
3 tbsp FairPrice Extra Light Olive Oil
4 pieces chicken thigh
1 onion, peeled and chopped
4 cloves garlic, chopped
2 tbsp fresh or dried rosemary
2 tbsp Worcestershire sauce
1 tbsp honey
1/2 cup white wine
2 tbsp lemon juice
Salt and pepper, to taste
Method:
1. Mix salt and pepper, onion, garlic, rosemary, Worcestershire sauce and olive oil in a large bowl.
2. Toss and coat chicken with the marinade ingredients. Set aside in the refrigerator for one to two hours.
3. Arrange chicken and marinade ingredients in a large roasting tray. Brush some honey over the chicken skin.
4. Place the tray in the oven and roast the chicken at 180 deg C, setting the timer at 40 minutes.
5. After 30 minutes, take the chicken out and baste it with some of the pan juices. Add the wine and lemon juice to the roasting tray and combine with the remaining pan juices. Put the tray back in the oven for 10 minutes.
6. Turn oven off and wait five minutes before removing chicken from the oven.
Tips:
Recipe uses FairPrice Extra Light Olive Oil 1 litre ($13.50) available at all FairPrice supermarkets.
When the meat is cooked, serve it with hot potatoes or steamed rice. You may substitute the thigh pieces with drumsticks, depending on your preference. And, instead of using rosemary, other herbs such as tarragon or thyme will work just as well.
Recipe source: Today newspaper (10 Jul 2008)
Kaya swirl cupcakes
Ingredients (makes 12):
140g butter, softened
3/4 cup sugar
3 eggs, at room temperature
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder
Method:
1. Pre-heat oven to 180 deg C.
2. Line 12 muffin tins with paper liners.
3. Sift flour, salt and baking powder together into a bowl.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Add the eggs in one at a time until fully incorporated — don’t worry if the batter doesn’t look smooth. Add the vanilla essence.
6. Stir in the sifted flour, salt and baking powder until no flour remains.
7. Using an ice-cream scoop, fill the muffin liners with batter. Each should come up to three-quarters full.
8. Top each cake with a heaped teaspoon of kaya and swirl it in using a toothpick.
9. Bake for 20 minutes, then remove and leave on a wire rack to cool.
Tips:
Recipe uses FairPrice Hainanese Kaya with Honey ($2.19) available at all FairPrice supermarkets.
Recipe source: Today newspaper (3 Jul 2008)
140g butter, softened
3/4 cup sugar
3 eggs, at room temperature
1/2 tsp vanilla essence
200g plain flour
1/4 tsp salt
2 tsp baking powder
Method:
1. Pre-heat oven to 180 deg C.
2. Line 12 muffin tins with paper liners.
3. Sift flour, salt and baking powder together into a bowl.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Add the eggs in one at a time until fully incorporated — don’t worry if the batter doesn’t look smooth. Add the vanilla essence.
6. Stir in the sifted flour, salt and baking powder until no flour remains.
7. Using an ice-cream scoop, fill the muffin liners with batter. Each should come up to three-quarters full.
8. Top each cake with a heaped teaspoon of kaya and swirl it in using a toothpick.
9. Bake for 20 minutes, then remove and leave on a wire rack to cool.
Tips:
Recipe uses FairPrice Hainanese Kaya with Honey ($2.19) available at all FairPrice supermarkets.
Recipe source: Today newspaper (3 Jul 2008)
Mini hamburgers
Ingredients (serves 6):
1 packet mini hamburger buns
1 butterhead lettuce, leaves separated
1 packet FairPrice Reduced Fat Cheese Slices
1 tomato, sliced
300g minced beef
1 medium onion, finely chopped
1/4 tsp salt
A dash of black pepper
3 tbsp olive oil
Method:
1. To make the beef patties, mix the minced beef with the chopped onion, salt and black pepper in a bowl. Then, form into small patties using your hands.
2. Heat the olive oil in a skillet, then fry the patties until they are fully cooked through — about 4 minutes on each side. Set aside.
3. Cut the buns into half cross-wise.
4. On one half of the buns, place a slice of tomato, followed by a butterhead lettuce leaf, a beef patty and a slice of cheese. Cover with the other half of the bun.
5. Serve with ketchup on the side.
Tips:
Recipe uses FairPrice Reduced Fat Cheese Slices ($2.95) available at all FairPrice supermarkets.
Recipe source: Today newspaper (19 Jun 2008)
1 packet mini hamburger buns
1 butterhead lettuce, leaves separated
1 packet FairPrice Reduced Fat Cheese Slices
1 tomato, sliced
300g minced beef
1 medium onion, finely chopped
1/4 tsp salt
A dash of black pepper
3 tbsp olive oil
Method:
1. To make the beef patties, mix the minced beef with the chopped onion, salt and black pepper in a bowl. Then, form into small patties using your hands.
2. Heat the olive oil in a skillet, then fry the patties until they are fully cooked through — about 4 minutes on each side. Set aside.
3. Cut the buns into half cross-wise.
4. On one half of the buns, place a slice of tomato, followed by a butterhead lettuce leaf, a beef patty and a slice of cheese. Cover with the other half of the bun.
5. Serve with ketchup on the side.
Tips:
Recipe uses FairPrice Reduced Fat Cheese Slices ($2.95) available at all FairPrice supermarkets.
Recipe source: Today newspaper (19 Jun 2008)
Instant noodles with beef bulgogi and kim chi
Ingredients (serves 2):
150g thinly-sliced beef (sukiyaki beef)
1/4 cup light soy sauce
3 tbsp rice vinegar
2 spring onions, finely chopped
Thumb-sized piece of ginger, finely chopped
1 tbsp brown sugar
1/2 tsp sesame oil
2 tsp chilli flakes or chilli powder
2 packets FairPrice Authentic Korean Noodles (Udong flavour)
4 tbsp store-bought kim chi
3 tbsp vegetable oil
Method:
1. Combine the soy sauce, rice vinegar, spring onions, sugar, ginger, sesame oil and chilli flakes or chilli powder in a bowl. Whisk well to blend.
2. Place the beef slices in the marinade and refrigerate for 30 minutes.
3. Heat the oil in a frying or grill pan then fry the beef slices until they are lightly cooked. Remove and set aside.
4. To make the instant noodles, follow the instructions on the packet.
5. Top the instant noodles with the kim chi and beef. Serve hot.
Tips:
Recipe uses FairPrice Authentic Korean Noodles ($3.41) available at all FairPrice supermarkets.
Recipe source: Today newspaper (5 Jun 2008)
150g thinly-sliced beef (sukiyaki beef)
1/4 cup light soy sauce
3 tbsp rice vinegar
2 spring onions, finely chopped
Thumb-sized piece of ginger, finely chopped
1 tbsp brown sugar
1/2 tsp sesame oil
2 tsp chilli flakes or chilli powder
2 packets FairPrice Authentic Korean Noodles (Udong flavour)
4 tbsp store-bought kim chi
3 tbsp vegetable oil
Method:
1. Combine the soy sauce, rice vinegar, spring onions, sugar, ginger, sesame oil and chilli flakes or chilli powder in a bowl. Whisk well to blend.
2. Place the beef slices in the marinade and refrigerate for 30 minutes.
3. Heat the oil in a frying or grill pan then fry the beef slices until they are lightly cooked. Remove and set aside.
4. To make the instant noodles, follow the instructions on the packet.
5. Top the instant noodles with the kim chi and beef. Serve hot.
Tips:
Recipe uses FairPrice Authentic Korean Noodles ($3.41) available at all FairPrice supermarkets.
Recipe source: Today newspaper (5 Jun 2008)
Chicken ala king
Ingredients (serves 4):
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
Steamed fish with ginger and spring onion sauce
Ingredients (serves 4):
2 x 200g cod fillet
Salt and white pepper
4 bok choy, cut into half
For the sauce:
1 tbsp FairPrice oyster sauce
3 tbsp cooking oil
3 tbsp light soy sauce
4 tbsp water
3 tbsp Shaoxing rice wine
1 garlic clove, crushed
1 thumb-sized piece of ginger, sliced finely
4 spring onions (white parts only), chopped into 1-inch pieces
2 tsp sugar
1/4 tsp sesame oil
To serve:
4 spring onions (green parts only), finely sliced
1 red chilli, sliced lengthwise
Method:
1. Season the fish in salt and white pepper and steam for 10 minutes until the flesh flakes easily when tested with a fork.
2. To make the sauce, heat the oil in a saucepan.
3. Add the ginger and garlic and fry for about 30 seconds, until it becomes fragrant but not browned.
4. Add the rest of the ingredients.
5. Reduce the heat and simmer for about 2 minutes.
6. Blanch the bok choy for 30 seconds in boiling water. Drain well.
7. To serve, place the bok choy at the bottom of the plate and place the fish over it. Pour the sauce over the fish and garnish with the spring onions and chilli.
Tips:
Recipe uses FairPrice Premium Oyster Sauce ($2.45) available at all FairPrice supermarkets.
You can pour this sauce over any firm white fish, be it a pomfret or snapper. Just make sure that the fish you use is the freshest.
Recipe source: Today newspaper (22 May 2008)
2 x 200g cod fillet
Salt and white pepper
4 bok choy, cut into half
For the sauce:
1 tbsp FairPrice oyster sauce
3 tbsp cooking oil
3 tbsp light soy sauce
4 tbsp water
3 tbsp Shaoxing rice wine
1 garlic clove, crushed
1 thumb-sized piece of ginger, sliced finely
4 spring onions (white parts only), chopped into 1-inch pieces
2 tsp sugar
1/4 tsp sesame oil
To serve:
4 spring onions (green parts only), finely sliced
1 red chilli, sliced lengthwise
Method:
1. Season the fish in salt and white pepper and steam for 10 minutes until the flesh flakes easily when tested with a fork.
2. To make the sauce, heat the oil in a saucepan.
3. Add the ginger and garlic and fry for about 30 seconds, until it becomes fragrant but not browned.
4. Add the rest of the ingredients.
5. Reduce the heat and simmer for about 2 minutes.
6. Blanch the bok choy for 30 seconds in boiling water. Drain well.
7. To serve, place the bok choy at the bottom of the plate and place the fish over it. Pour the sauce over the fish and garnish with the spring onions and chilli.
Tips:
Recipe uses FairPrice Premium Oyster Sauce ($2.45) available at all FairPrice supermarkets.
You can pour this sauce over any firm white fish, be it a pomfret or snapper. Just make sure that the fish you use is the freshest.
Recipe source: Today newspaper (22 May 2008)
Strawberry and peach trifle
Ingredients (serves 4):
1 cup whipping cream
1 can sliced cling peaches, diced
10 strawberries, green tops removed, washed and sliced
1 packet berry-flavoured jello powder
Half a packet of FairPrice vanilla pound cake
1 packet vanilla custard
Method:
1. Cut the pound cake into small pieces and arrange the pieces in the bottom of a large bowl or in several wine glasses.
2. Prepare the jello according to the instructions on the packet.
3. Pour enough of the jello mixture to cover the cake completely. Place in the fridge for 10 minutes so that the jello firms up a little.
4. Take the bowl or wine glasses out of the fridge and pour a layer of custard over the cake and jello.
5. Arrange a layer of sliced strawberries over the custard.
6. Arrange a layer of diced peaches over the strawberries.
7. Whip the cream to soft peaks, then pour a layer of the cream over the peaches.
8. Refrigerate for at least 5 hours or overnight.
9. Serve topped with mint leaves, fruit, or crushed cookies.
Tips:
Recipe uses FairPrice Pound Cake ($2.85) available at all FairPrice supermarkets.
You could soak your cake in a few spoonfuls of sherry too, but the recipe here is for a child-friendly version that will cater to the entire family.
Make this a day in advance so that the trifle will have time to firm up in the fridge.
Recipe source: Today newspaper (15 May 2008)
1 cup whipping cream
1 can sliced cling peaches, diced
10 strawberries, green tops removed, washed and sliced
1 packet berry-flavoured jello powder
Half a packet of FairPrice vanilla pound cake
1 packet vanilla custard
Method:
1. Cut the pound cake into small pieces and arrange the pieces in the bottom of a large bowl or in several wine glasses.
2. Prepare the jello according to the instructions on the packet.
3. Pour enough of the jello mixture to cover the cake completely. Place in the fridge for 10 minutes so that the jello firms up a little.
4. Take the bowl or wine glasses out of the fridge and pour a layer of custard over the cake and jello.
5. Arrange a layer of sliced strawberries over the custard.
6. Arrange a layer of diced peaches over the strawberries.
7. Whip the cream to soft peaks, then pour a layer of the cream over the peaches.
8. Refrigerate for at least 5 hours or overnight.
9. Serve topped with mint leaves, fruit, or crushed cookies.
Tips:
Recipe uses FairPrice Pound Cake ($2.85) available at all FairPrice supermarkets.
You could soak your cake in a few spoonfuls of sherry too, but the recipe here is for a child-friendly version that will cater to the entire family.
Make this a day in advance so that the trifle will have time to firm up in the fridge.
Recipe source: Today newspaper (15 May 2008)
Chicken curry
Ingredients (serves 4):
1 chicken, cut into pieces
2 potatoes, peeled and quartered
1 large onion
4 cloves garlic
1 thumb-sized piece of ginger, skinned
1 stick cinnamon
1 cardamom pod
5 star anise
6 to 8 curry leaves
3 tbsp curry powder
1/2 cup plain yoghurt
2 tomatoes, quartered
3 green chillies, each snapped into two pieces
1 tsp salt
A dash of white pepper
4 tbsp vegetable oil
Method:
1. Rub the salt and pepper into the chicken pieces and set aside.
2. Pound the onion, garlic and ginger to a paste.
3. Heat two tablespoons of oil in a large saucepan or a wok and fry the paste with the cinnamon, cardamom pod, star anise and curry leaves until fragrant.
4. Mix the curry powder with three tablespoons of water to form a paste.
5. Add the curry paste to the pan and cook, stirring constantly, for about 5 to 7 minutes.
6. Remove the curry mixture from the pan and set aside.
7. In the same pan, heat another two tablespoons of oil and fry the chicken pieces and potatoes until they are halfcooked. This should take about 8 minutes.
8. Stir in the curry mixture and toss so that the chicken pieces and potatoes are coated evenly.
9. Add in the yoghurt and half a cup of water, and stir.
10. Cook for about 30 minutes, or until the chicken is tender.
11. Add the tomatoes and green chillies, season to taste, and serve.
Tips:
Serve with FairPrice frozen roti prata (plain: $1.83; spring onion: $2.15) available at all FairPrice supermarkets.
This chicken curry recipe is typical of that found in Eurasian or Peranakan kitchens. It has a sourish edge to it thanks to the use of yoghurt, but if you prefer, you can substitute the yoghurt for coconut milk.
Recipe source: Today newspaper (8 May 2008)
1 chicken, cut into pieces
2 potatoes, peeled and quartered
1 large onion
4 cloves garlic
1 thumb-sized piece of ginger, skinned
1 stick cinnamon
1 cardamom pod
5 star anise
6 to 8 curry leaves
3 tbsp curry powder
1/2 cup plain yoghurt
2 tomatoes, quartered
3 green chillies, each snapped into two pieces
1 tsp salt
A dash of white pepper
4 tbsp vegetable oil
Method:
1. Rub the salt and pepper into the chicken pieces and set aside.
2. Pound the onion, garlic and ginger to a paste.
3. Heat two tablespoons of oil in a large saucepan or a wok and fry the paste with the cinnamon, cardamom pod, star anise and curry leaves until fragrant.
4. Mix the curry powder with three tablespoons of water to form a paste.
5. Add the curry paste to the pan and cook, stirring constantly, for about 5 to 7 minutes.
6. Remove the curry mixture from the pan and set aside.
7. In the same pan, heat another two tablespoons of oil and fry the chicken pieces and potatoes until they are halfcooked. This should take about 8 minutes.
8. Stir in the curry mixture and toss so that the chicken pieces and potatoes are coated evenly.
9. Add in the yoghurt and half a cup of water, and stir.
10. Cook for about 30 minutes, or until the chicken is tender.
11. Add the tomatoes and green chillies, season to taste, and serve.
Tips:
Serve with FairPrice frozen roti prata (plain: $1.83; spring onion: $2.15) available at all FairPrice supermarkets.
This chicken curry recipe is typical of that found in Eurasian or Peranakan kitchens. It has a sourish edge to it thanks to the use of yoghurt, but if you prefer, you can substitute the yoghurt for coconut milk.
Recipe source: Today newspaper (8 May 2008)
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