Chicken Ramen with Chicken Miso Broth

To make this recipe you are going to have to check out the previous post Chicken Stew. I have taken the left over stew and made it into the broth for the ramen. The flavors have intensified now and really brings the umami into the ramen.

OK, this is a reminder that this is just my version. I’m not a professional chef, just enthusiastic about exploring and experimenting. Enjoy.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

Half to a whole chicken breast – sliced thinly

OR use

1 tray of Pork Kee from NUTC Extra – Collar meat pre-sliced thinly or Shoulder meat thinly sliced for Shabu shabu

&/OR

1 tray of pre-seasoned meat from Don Dondonki meat section

2 tbsp soya sauce

2 tbsp mirin 

2 tbsp cooking’s sake or Japanese cooking wine

(Note these ingredients below are from your stew and you can still add on to it if most of it are already consumed)

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Cooking Ramen 

Fresh Ramen from NTUC Extra OR

Instant Ramen from Don Dondonki

Both are just as good and easy to make, just like instant noodles.

 

Cooking the Meat 

Sauté your shallots and garlic in oil till it gives out light fragrant, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thickened. 

Now you are ready to serve! Enjoy!!

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Chicken Miso Stew

My love of experimenting with food has brought me to this  recipe, bringing back the memories of Mum and Grandma home cooking all in one recipe.

A truly foo for the soul.  I try to put a twist to it because in the household the boys do not fancy too much soup – the preferred is to have gravy accompanying the meat they are eating with rice.  Because I do not want to lose the goodness and nutrients that’s already in the stew, I keep the broth for Ramen the next day.  Remember Mum saying that all the goodness of the food goes into the soup (I’m Cantonese! What did you expect!?). 

Part 2 to this recipe is my Chicken Ramen recipe.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

8pcs chicken wing (you can choose to half the chicken into bite size)

1/3cup (85ml) soya sauce

2 bay leaves fresh or dried 

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Making Chicken Broth 

Use Chicken bones and water with 1 tsp of salt and boil for about 2 to 3hrs, if the water level reduce, add on little by little to achieve the thick rich flavor of Chicken broth. (What I like to do is to keep filter the broth so that I get a clear soup.  By the time you get the clear chicken broth, water reduced you can add in your onions, carrot, mushroom, tomatoes, celery.  Mainly hard vegetables and you can once again boil it down to get my flavor and sweetness, so all the nutrition gets into the broth – that way you also hide the vegetable goodness in the soup. Mainly for children who does not like vegetables ☺

Once the vegetables get softer you can add in the Brown Miso Paste – (I choose to use the darker Brown Miso Paste is because it tastes much better.  But there is a lot of individual preference, you can also use lighter brown miso paste too)

Searing the Chicken

Sauté your shallots and garlic in oil till it gives out light fragrance, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thicken. 

Now you are ready to serve! Enjoy!!

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Virgilio’s Pork Adobo

This simple recipe was given to me by a good friend, team mate in Last Minute Tri Team, Master Griller of Virgilio’s Food Services – Billy Lopez in the Philippines.

For all our friends missing home we hope this recipe will bring you some comfort.

Ingredients

4 tbsp / Olive Oil

4 clove / Garlic minced

1 clove/ Shallot minced

1 tbsp/ whole black pepper or 2 tsp coarse crushed pepper

750g/1.5lb pork shoulder

1/3cup (85ml) soy sauce

3 bay leaves fresh or dried

1 tsp brown sugar

2 green onions/scallions, sliced as garnish

Instructions

  1. Sauté your shallots and garlic in oil till it gives out light fragrant
  2. Add in Soy Sauce, Vinegar & Bay Leaf, sauté for another minute
  3. Add water to meat level to cook till meat is tender and sauce reduced
  4. When sauce is reduced by about half add brown sugar to taste.
  5. Serve warm over white rice, garnish with Scallion

 

 

Special thank you Virgilio’s for letting us share this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

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Satay sauce chicken

Came across by chance the pre-mixed Satay Sauce. The lesson learn from this is really getting to know your wet-market suppliers well – as most Mothers advise. I have a favourite ‘Aunty’ that I go to for my Chinese sauces and ingredients e.g salted vegetables, peanuts for soup, dry red dates, wolf berry …. And the list goes on. Always make a point to chat with these ‘Aunty and Uncles’ because they will give you tips on what to purchase and which brand of sauces taste better.

Ingredients

4 tbsp / Olive Oil

1 clove / Garlic

1 clove/ Shallot

8 – 10 pcs Chicken Wing (in the wet market your poultry butcher will ask if you want to half it)

1 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Mirin

Instructions

Fry the garlic and shallots till light golden, put into your wok the chicken wing – this is to make sure you sear your chicken wing with flavor of the garlic and shallots.

Mixed the pre-made Satay Sauce with 100ml water, ½ a teaspoon of soya sauce mixed well before pouring in to the wok to cook together with the chicken.

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Liver with Beansprouts

Growing up, I remember Mum cooking this.  But also, with my recent craze with Japanese cooking, and from watching Tokyo Midnight diner on Netflix. Is the same dish just cooked with Japanese sauces!

I have recently been using a lot of Japanese sauces and found that the flavour changes the dish, which is a very pleasant surprise.  Try it, you will be amazed too.

What inspired the dish was really to make sure I can cope with work and cooking when the Teens get back to school what is more ideal than a One Dish Meal.

Ingredients

1 clove / Garlic

1 clove/ Shallot

300g/Liver (when you shop at the wet market is liver will cost you about $5.00 which you can cook 2 serving depending how much the family loves it)

2 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Soya Sauce

3 tbsp/ Japanese Mirin

4 tbsp / Olive Oil

5 tbsp / water

4 to 5 Scallion/ Spring Onion

Instructions

 

1- Fry the garlic and shallots till light golden, pour in the bean sprouts, spring onions – fry till all the bean sprouts are coated with oil.

 

2- Make space in the work to cook the liver (you do that so that you don’t overcook the liver where it becomes tough and chewy – see picture for it) leave it there for 2mins before mixing everything together.

 

3- The last bit is judgement call – whether the family prefers more gravy or less gravy will determine how much water you add into your wok.  (I usually do this with my ‘gut’ feeling because the family loves gravy and what the dish is pairing with any other dish.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Fish Sauce Pork Belly

Here’s another one dish meal inspired by watching Midnight Diner.

We are a eat in front of the TV kind of family. One of the reasons why we like one dish meals like this. Simple ingredients, tasty meal. Hope you enjoy my ‘experiment’ recipe, I know my family does.

Ingredients

1 clove  Garlic

1 clove  Shallot

300g Pork Belly

5 tbsp Thai or Chinese fish sauce

1½ tbsp  Soya Sauce

2 tbsp Olive Oil

4 tbsp water

4 to 5 Spring Onion OR

2 whole bamboo shoots, sliced thinly

Instructions

1- Fish Sauce, Soya Sauce and water to be mix evenly with Pork Belly and kept in the fridge for at least 2 hours before cooking.

2- Heat up 2 tbsp of Olive oil or any cooking oil, when heated put in Garlic and Shallots – fry it till its fragrant.

3- Add your Pork Belly to the hot frying garlic and shallot and let is sit for 1 to 1 & 1/2mins before mixing it around (this way it helps you brown the pork belly)

4- Let it cook and braise in the wok, put in either your spring onion and bamboo shoots.

5- Lower the fire now and let is braise for another 7mins to let the flavors soak in.

6- Serve with rice.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Mummy’s Fried Rice

We have @realyoga_fairy to thank for this contribution. A working mother of 2 teenagers and loving wife.

She’s sharing what she’s experimented over this COVID period to feed this super active family.

It’s been a very difficult few months for families. We hope that sharing recipes will help take away a small part of that burden.

INGREDIENTS

2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, chopped

 

Veggies:

1 red pepper, chopped

1 green pepper, chopped

1 large carrot, chopped

 

Meat:

500g chicken fillet, chopped into 1 inch cubes

6 slices ham, chopped

Sauces:

1 tbsp light soya sauce

1 tbsp oyster sauce

2 tsp sesame oil

 

All things else:

2 cups uncooked rice, washed at least 3 times

1 cup chicken stock

Salt and pepper to taste

INSTRUCTIONS

1- Marinate meat in sauces for at least 20 minutes.

2- Heat olive oil on high heat. Fry onions and garlic until light golden brown. Do not let burn.

 

3- Bring heat down to medium. Throw in all veggies and stir fry until tender.

 

4- Throw marinated meat in and cook until chicken meat is no longer pink inside.

 

5- Throw rice in and cover with chicken stock. Make sure ingredients are just barely covered with the stock. Add a little bit of water if needed. Don’t add too much. You can always add more water later but you can’t take water away!

 

6- Bring heat back to high and cover. When stock starts boiling, bring heat down back to medium and uncover. Keep stirring so that the rice doesn’t stick to the bottom.

 

Special thanks to @realyoga_fairy for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Have any recipes you would like to share with the world?

 

Fit2Go.Asia – celebrating a better way of life!

Butadon Japanese Rice Bowl

My first visit to Japan this year has inspired me deeply to try my hands at Japanese food.  It’s fairly simple if you have the right Japanese sauces. I am sharing all my ‘experiments’ that have passed my home critics. Hope this gives you ideas and enjoyment in your home cooking journey! I highly recommend watching NetFlix – Tokyo Midnight Diner, hope you will be inspired to cook too!

This one pot meal is simple and delicious, can be eaten any time of the day. I don’t mind making extra and just snacking on the meat during the day. As for the Japanese omelette in the picture, well that’s for another day.

 

INGREDIENTS

1 clove / Garlic

1 clove/ Shallot

1 whole /Onion OR White Shimeiji Mushroom

500g/Pork Collar OR Beef (use the Shabu Shabu meat – thinly slices for hotpots)

4 tbsp /Japanese cooking wine or cooking Sake

2 tbsp/ Japanese Soya Sauce

2 tbsp / Olive Oil

2 tbsp / Japanese Mirin

2 Scallion of Spring Onion – chopped up finely, they will be garnish

INSTRUCTIONS

  1. Heat up the wok or frying pan with oil.
  2. Fry Garlic and Shallot till lightly brown and fragrant.
  3. Fry Onion for 2mins then put in the Shabu Shabu pork or Beef.
  4. Once the meat is semi cooked, put in the Japanese soya sauce, Japanese Mirin, and the Japanese Cooking wine. Mixed well. 
  5. Cover the wok or pan for another 2mins before you off the stove fire to serve.
  6. Spring Onions to garnish.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Wet Brining

A typical busy day at home

Conference call is on, kids are on the way home from school, phone buzzing and the list goes on. This is a typical day for a work from home mum, and it does not stop! Because every time the kids are back from schools – first question is “Mummy, what’s there to eat?!”

There are days where I really appreciate the pandemic, it teaches the kids to personally plan out their meals – what they want to eat, from where and knowing to work within the budget for their meal.

Me in return, trying to make sure I make the best meal each time and keeping a variety of choices available.

All I want is the food to taste good. As a busy working Mum, what I like to do is clear the refrigerator out once a week. I start by creating the brine with all the left-over fresh herbs, dry herbs, citrus fruit and soak the meat in it, ready for a grill, oven baking or even fried.

Brining is a great way to marinate your meats in preparation for your next meal. It’s really convenient because it can be stored in the freezer until you need it. Just remember to take it out of the freezer in the morning though!

Also, you get to use up all your balance herbs and spices, such as

  • onions
  • ginger
  • garlic
  • pepper
  • whatever herbs you have left
  • any aromatic vegetables

All these things add flavor to whatever meat you want to marinate. Don’t be frightened of experimenting either.

Wet Brining

Here’s an example of a wet brine that I did with chicken

  • add enough water to cover the meat
  • throw in all your aromatics, in this case I used Rosemary, lemons, chilly and soy sauce
  • bring to a simmer
  • let the liquid cool

 

 

 

 

 

  • place the chicken in the cooled liquid

 

 

 

 

 

 

 

 

  • let the meat sit in the liquid for at least an hour before taking it out

 

 

 

 

 

 

 

 

  • if your going o use it at a later date, then transfer the cooled meat into a container and place in the freezer or chiller
  • otherwise you can cook the meat straight away
  • in this picture I’ve actually added a little more seasoning

 

 

 

 

 

Am I doing it right?

Of course, you are doing it right… right to your own taste! Right, to zero waste. Right, to be your own Master Chef@home!

  • Always have your favorite seasonings at home e.g. Fish sauce (my latest craze now), oyster sauce, soy sauce of different kinds – Chinese and/or Japanese.
  • Is time to start an Herb rack – dry and/or fresh
  • Be prepared to spend a little more time after your marketing for fresh food to season or brine your meats
  • Wash and seasoned up some meat for use during the week – (I find that really effective to tasting good, and easy to prepare for a quick meal, just have to remember to bring it out of the freezer. And these are exceptional good on ‘Dates night’ when the kids at home can make their own meal)
  • Sick and tired of rice, have instant noodles ready at home
  • Marinated food is great as 1 dish meal just like Chicken Rice or Claypot rice.

 

Big thanks to Selinna for this article contribution. Hope you guys get a better idea of what you could do to season your meats and not let your ingredients go to waste.

 

Fit2Go.Asia – celebrating a better way of life!

G is for Garlic

Also known as the Stinking Rose, did you know it has many beneficial propoerties?

 

Garlic is rich in vitamin C, vitamin B6, potassium, calcium, phosphorous, and is used widely for flavouring. However, garlic has also been prescribed as medicine throughout ancient and modern history. Read on for the four health benefits of garlic.

 

Boosts Heart Health

Garlic is thought to make platelets, which reduces the likelihood of blood clumping together and sticking to artery walls. This reduces the risk of heart attacks. As it also helps in widening blood vessels, garlic may lower blood pressure. Garlic is thus useful in treating health conditions relating to the blood system and heart, such as hypertension and cholesterol.

 

Fights Cancer

Another wonder of this simple bulb is that it improves immunity. Studies have shown that eating garlic boosts the production of hydrogen sulphide, which is an antioxidant. While hydrogen sulphide can be poisonous at high concentrations, garlic can in fact protect against various cancers such as breast, prostate and colon cancers. According to a recent study, those who take raw garlic twice a week are 44% less likely to suffer from lung cancer.

 

Promotes Gut Health

Hippocrates, an ancient Greek physician, was said to use garlic to treat patients with digestive issues. This is because garlic contains prebiotics, which are compounds that help maintain a healthy gut biome. Studies have found that prebiotics from garlic may be even better for the gut than the fibre from fruits and vegetables.

 

Antibacterial Properties

Due to its antibacterial properties, garlic has a long history of being used against viruses, bacteria and fungi. To treat warts and insect bites, crush a clove of garlic and mix it with water. Apply it to the skin and cover up with bandage; it won’t before long before enzymes in the harmful pathogens are destroyed.

 

Choosing and Preparing Garlic

Though it is tempting to choose convenient forms of garlic such as flakes or powder, these will not be as effective as raw garlic. Choose garlic that do not show signs of decay. To prevent sprouting, store in a cool, dark place away from heat and sunlight. Note that once the head of the garlic is broken, its shelf life is generally reduced to a few days.

 

Eating a raw clove a day early in the morning will bring about a host of health benefits. Some scientists also recommend letting raw crushed or chopped garlic sit for at least 10 minutes before cooking. This is because crushing garlic can release health-promoting enzymes that are otherwise trapped in its cells. If garlic is cooked immediately, these enzymes would be lost.

 

Side Effects

Some people may suffer from indigestion after eating fresh garlic. If you are worried about losing friends with your garlic breath, munch on mint leaves, apples, or lettuce to neutralise the odour.

Whatever the case, it’s hard to think of many dishes without garlic.

 

 

Fit2Go.Asia – celebrating a better way of life!