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.


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


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


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.


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


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.


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


  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.


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


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.


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



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.


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


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.


2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, chopped



1 red pepper, chopped

1 green pepper, chopped

1 large carrot, chopped



500g chicken fillet, chopped into 1 inch cubes

6 slices ham, chopped


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


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?


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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.



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


  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!

Hummus LTF Style

Hummus is an incredibly popular Middle Eastern dip and spread. It is typically made by blending chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice and garlic in a food processor.

It’s not just for your pita bread. Try it smeared onto your sandwich, baked on fish, or made into a flavorful dip to perk up vegetables, chips or pretzels. The bright lemon finish helps cut fats and works well with seafood, and because of its creamy texture, you can substitute this as a dip or spread just about anywhere. Remember, it even goes well with meat.

Tahini /təˈhiːni, tɑː-/ or tahina /-nə/ is a condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. You can purchase this on line here.


1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

½ teaspoon baking soda (if you’re using canned chickpeas)

¼ cup lemon juice, more to taste

2 medium-to-large clove garlic, chopped

½ teaspoon fine sea salt, to taste

½ cup tahini

4 tablespoons ice water, more if too thick

½ teaspoon ground cumin

1 tablespoon extra-virgin olive oil
drizzle of olive oil sprinkle of ground red pepper


  1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. This will help the consistency. Boil for 20 minutes, the skins should fall away.
  2. In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. You can keep the skins there, as they have fibre. Place them into a food processor or high-powered blender with the lemon juice, garlic and spices and salt. Process until smooth (10 minutes or longer.)
  3. Next add the tahini and blend until the mixture is thick and creamy, stopping to scrape down any mixture stuck to the sides.
  4. While the food processor is running, add in 2 tablespoons ice water. Keep blending until the mixture is ultra smooth, pale and creamy. Next, drizzle in the olive oil. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  5. Taste, and adjust as necessary. Place into a serving bowl and top with garnishes.

Thanks to our friends at LoveTrueFood for sharing this recipe!

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to

Send us pictures of this recipe and let us know what you think!


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Recipes for Your Overripe Foods


Original post from Sustainable Living

In our tropical little red dot, we are not only high in humidity and temperature, we are also high in the amount of food waste generated every year. As we have seen in the recent Zero Waste Masterplan published by the Ministry of the Environment and Water Resources, Singapore is very much struggling with the shocking amount of food waste generated each year (2.5 kg each week by every household!). In general, food wastes come in two broad categories – avoidable and unavoidable. The unavoidable food wastes include the non-consumable parts of our food such as bones and shells. On the other hand, the avoidable food wastes include our leftovers, expired food, stale food and lastly, blemished fruits and vegetables. Fruits and vegetables, especially the ones with high moisture content, tend to go bad easily in Singapore’s warm, tropical climate. Bananas start to have black blemishes, avocados turn into an unappetising shade of dark brown and potatoes start sprouting. While there is always a choice to minimise such food waste by composting these seemingly inedible foods, but few Singaporeans keep a compost bin at home due to inconveniences and space constraints. But before we give ourselves the excuse to throw our overripe fruits and vegetables away, the lack of compost is in fact not a problem at all. These externally blemished overripe foods are absolutely beautiful on the inside and even more beautiful when prepared into a delicious dish. In this post, we are going to introduce three recipes you can follow to transform your overripe fruits and vegetables without compromising on their nutritional values! But before we get down to work in the kitchen, let’s get our facts right about these overripe foods.


The Bananas

Bananas are among the top fruits and vegetables thrown away due to the short time span between its fresh and overripe stages. An overripe banana can be identified from the brown spotting on the yellow skin and sometimes the flesh. But these make no discount on its nutritional values and health benefits. Many of us might not be aware that an overripe banana is actually rich in antioxidants. Antioxidants are substances that guard your body cells against damages by free radicals, which are present in your system when you are exposed to activities or substances such as excessive exercises, smoking, inflammation and injuries, environmental pollutions and chemicals such as pesticides. An overripe banana also has its starch broken down into simpler, free sugars, which makes it easier to be digested and absorbed into your system.


The Avocados

The flesh of the avocados can oxidise when it is left out for too long or improperly kept. The overripe-ness is thus evident in the browning of the flesh and sometimes stringy fibres inside. Once again, these signs in no way mean that the avocados are spoilt or rotten. In fact, the browning of the flesh helps the avocado last longer. If you tend to be a slow fruit eater, you can even consider using a beeswax wrap to keep your half-eaten avocados fresh! An avocado is truly spoilt only if it is mushy to the touch, takes on a rancid smell and when it’s brown and mouldy inside. Therefore, be clear of the differences between a rotten avocado and an overripe one so you don’t mistakenly thrw away one that is still completely safe to eat!

The Potatoes

We probably all grew up being told that potatoes that have sprouted are “poisonous”. If that has ever made you worried about the edibility of your potatoes, worry no more, because this is but a huge misconception! Sprouted potatoes are actually safe to be eaten, as long as the sprouts are removed. The idea that sprouted potatoes are poisonous is not completely wrong though, as toxins harmful to humans such as solanine are present as a potato sprout. If consumed, one can experience digestive problems and even vomiting. However, since these toxins are concentrated in the eyes (the growing points of the potatoes) and the sprout of a potato, by removing these parts, the potato is safe to be consumed again. Do take note that once a sprouted potato starts to shrivel and the skin becomes wrinkled, its nutritional values would have depleted significantly, and it is best not to consume them. It is definitely no news to us that fruits and vegetables are wasted in various stages in their journey from the farmlands to the consumers. From damages during shipment to quality controls by supermarkets to eliminate fruits and vegetables deemed too unappealing to be sold, as much as 40% of our produce is already unnecessarily rejected. Therefore, to further reduce food wastage, consumers like us are the most powerful when it comes to choosing the right treatment for the fresh produces we purchase. Finally, the next time you realise that any bananas, avocados or potatoes are becoming overripe, follow these recipes below to turn them from potential trash into sweet or savoury treats!

 Overripe banana muffins (taken from Kitchn)

Recipe makes 12 muffins Ingredients:

  1. 2/3 cup walnuts, toasted and chopped
  2. 1/2 cup packed brown sugar
  3. 1/4 cup white sugar
  4. 8 tablespoons (1 stick) unsalted butter, softened
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1 cup all-purpose flour
  8. 1 cup whole wheat flour
  9. 2 teaspoons baking powder
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon salt
  12. 1/2 cup milk
  13. 2 cups chopped bananas, from about 3 ripe bananas


  1. Heat the oven to 400°F (200°C). Spray the top of your muffin tin with non-stick coating or place muffin cups in all the wells.
  2. Scatter the walnuts on a baking sheet and toast in the oven until slightly darkened and very fragrant, 8 to 10 minutes. Transfer them to a cutting board and roughly chop while still warm. Set aside.
  3. In a mixer on high speed, cream together the brown sugar and white sugar with the softened butter until the mixture resembles fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt. With the mixer on low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It’s ok if there is still some flour on the sides of the bowl. Do not over-mix.
  5. Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the chopped bananas and nuts, and gently fold them into the batter.
  6. Divide the batter between the muffin cups. The batter should fill the cups and mound slightly on top. (If you prefer smaller muffins, fill the cups only three-quarters full and bake in two separate batches.)
  7. Place the muffin tin in the oven. Bake for 20 to 25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
  8. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)


Overripe avocado smoothie (Adapted from Omnivore’s Cookbook)

Recipe makes 2 servings Ingredients:

  1. 1 Avocado, mashed
  2. 2 frozen bananas, chopped
  3. 400 milliliters (14 ounces) milk


  1. Combine all ingredients in blender and blend until smooth.
  2. Enjoy!

Frozen Hashbrowns (Adapted from Heavenly Homemakers)


  1. Potatoes – as many as you have
  2. Butter – enough to oil the pan or skillet
  3. Sea salt or onion salt to taste


  1. Cut away all the sprouted parts of a potato
  2. Bake the potatoes for about 1 1/2 hours at 175°C. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven.
  3. Allow the potatoes to cool then proceed to peel them
  4. Shred your potatoes with a cheese grater
  5. Cook in a skillet until golden brown

To freeze:

  1. Lay them flat on a parchment paper lined cookie sheet
  2. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen
  3. Transfer them into freezer bags to cook up when you’re ready.

  There are many more ways to go zero or low waste in your cooking than just to maximise your ingredients. For instance, when baking your banana bread or muffin, prevent your product from sticking to the pan by brushing a layer of butter onto the pan instead of lining it with disposable baking paper or paper cupcake cups. While baking your potatoes, put them into a baking dish with lid instead of using aluminium foil to line the baking tray. You can also go zero waste by sourcing your ingredients such as all-purpose flour and baking powder from a package free shop and reject plastic bags when you are purchasing your fresh produce. These fruits and vegetables, although seemingly blemished, are painstakingly grown by farmers around the world, and they should be treasured just like any other fresh produce. With all the information from this post in mind, whether new to you or not, don’t hesitate to be more intentional in living out a zero-waste lifestyle even in your kitchen chores!