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)
Showing posts with label Light soy sauce. Show all posts
Showing posts with label Light soy sauce. Show all posts
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)
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)
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)
Braised baby abalone with XO sauce
Ingredients (serves 6):
1/2 cup XO sauce
2 slices picnic ham, thinly sliced
1 can Golden Chef Baby Abalone
1 tsp sesame oil
1 tsp light soy sauce
1 small head of broccoli, cut into florets
80g kai lan shoots (or any other type of vegetable, such as cai xin or bok choy)
Method:
1. Blanch the broccoli and kai lan, drain well and arrange on a platter.
2. Drain the baby abalone, reserving half of the brine. You may slice the abalone thinly or serve them whole. Set aside.
3. Combine the XO sauce, ham and brine in a saucepan and bring to the boil.
4. Add the abalone, give it a quick stir and take the saucepan off the heat.
5. Add the sesame oil, soy sauce, salt and pepper. Mix well.
6. Pour over the vegetables. Serve hot.
Tips:
Recipe uses Golden Chef Baby Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (31 Jan 2008)
1/2 cup XO sauce
2 slices picnic ham, thinly sliced
1 can Golden Chef Baby Abalone
1 tsp sesame oil
1 tsp light soy sauce
1 small head of broccoli, cut into florets
80g kai lan shoots (or any other type of vegetable, such as cai xin or bok choy)
Method:
1. Blanch the broccoli and kai lan, drain well and arrange on a platter.
2. Drain the baby abalone, reserving half of the brine. You may slice the abalone thinly or serve them whole. Set aside.
3. Combine the XO sauce, ham and brine in a saucepan and bring to the boil.
4. Add the abalone, give it a quick stir and take the saucepan off the heat.
5. Add the sesame oil, soy sauce, salt and pepper. Mix well.
6. Pour over the vegetables. Serve hot.
Tips:
Recipe uses Golden Chef Baby Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (31 Jan 2008)
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