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!

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!

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.

Ingredients

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

Instructions

  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 info@fit2go.asia

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

 

Fit2Go.Asia – celebrate a better way of life!

CNY Marmalade

When life gives you kum, make marmalade!

Alright, we all have this problem every year. The Lunar New Year is over and you are left with a whole pile of Kum (mandarin oranges). There are many variations you can make, like adding raisins or candied ginger. Here we have the basic recipe, the rest you can have fun exploring!

This is a simple non fussy recipe. However, it does take some time and patience. Great for gifting as well! Your colleagues will think the world of you for such a personal gift!

Ingredients

1kg Kum (mandarin oranges)

2 Cups Sugar (any type)

1 litre Water

Instructions

 
 
  1. Peel oranges & cut up the oranges, making sure you take away as much of the white skin as possible and the seeds
  2. Keep about a quarter of the skin
  3. Cut the skin into thin slivers
  4. Put a small saucer in the freezer
  5. Drop the skin in a deep pot, fill up with water to just below the level of the skins
  6. Boil until skin is soft (you will have to bite it to test!)
  7. Once soft, add sugar a bit at a time, stirring as you do
  8. Taste before adding more sugar
  9. Simmer to reduce to a jelly like consistency
  10. Stir constantly to keep the bottom from burning
  11. Drop a little of the marmalade onto frozen saucer to check if it’s to the consistency you like
  12. Turn off the heat before you think the marmalade is done, it will jelly up as is cools down
  13. Transfer into sterilized containers, set aside to cool

 

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia Send us pictures of this recipe and let us know what you think!

 

Fit2Go.Asia – celebrate a better way of life!

 
 

Roasted Broccoli Brown Rice Salad With Almonds & Chickpeas

Quick healthy meal for busy people

We know you’re busy and we always encourage cooking with real food.

A great way to cut down time is to use pre cut, ready to eat food.

Ingredients

1 cup Cooked Brown Rice

1 pkt Fresh Cut Broccoli or 1 big broccoli head, washed and cut

½ cup Toasted Almond Nuts

½ can Chickpeas drained & rinsed

1 tbsp Sesame Oil

Salt to taste

Pepper to taste

Fresh Coriander for garnish

Instructions

 
  • Blanch packet of Fresh Cut Broccoli 300gm (Blanch: Plunge vegetables into boiling water for 30 seconds, after which rinse under cold water)
  • Toss the Brown Rice, cooked Broccoli, Chickpeas, Sesame Oil & season with Salt and Pepper.
  • Spoon into serving bowl and sprinkle with Almond Nuts. Garnish with Coriander and serve salad.

Thanks to Yo Ripe for the recipe

Download Yo Ripe and unleash your kitchen!

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

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

 

Asian Inspired Coleslaw

Instead of a creamy mayo dressing, Asian slaw is made with a light, zesty dressing with Asian-inspired flavors

Ingredients

36.97 ml rice vinegar

29.57 ml soy sauce

22.18 ml maple syrup

4.93 ml toasted sesame oil

4.93 ml sriracha (optional)

14.79 g freshly grated ginger or garlic clove, minced

1.13 kg shredded cabbage (red, green or a mix)

65 g shredded carrots (about 2-3 medium carrots)

1 medium red bell pepper, sliced into thin strips

40 g chopped scallions (about 2 scallions)

4 g chopped fresh cilantro

4.93 g toasted sesame seeds

Instructions

 
 
  1. To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.

  2. Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

  3. Add the dressing to the mixing bowl, and everything well to coat the veggies.

  4. Taste test and adjust any seasonings to your liking.

  5. Sprinkle with sesame seeds. Serve immediately or cover and chill.

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

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

 
 

3 Ingredient Challenge! S L A T E. Winner’s List!

 

Ingredient Combination

Broccoli – Cauliflower – Pumpkin

Simple ingredients but challenging it seems to find an Asian twist to the combination..

Congratulations to Hui Ling for an outstanding number of combinations!

 

Dishes

  1. Broccoli, cauliflower & pumpkin patties

  2. Roasted broccoli, cauliflower & pumpkin with feta cheese

  3. Pumpkin curry with broccoli & cauliflower rice

  4. Pumpkin, cauliflower, garlic mash

  5. Vegetables & Pumpkin stir fry on cauliflower rice

Which dish would you like to see the recipe for? Do you have any recipes from this to share?

Send them to us and we’ll share it on our recipes section.

 

Watch out for our next challenge tomorrow!

Broccoli and Cauliflower Salad with Peanut Dressing

We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Pumpkin, Broccoli & Cauliflower.

3 steps to create this meal!

Ok, so it’s missing the pumpkin. BUT the recipe is so easy and healthy, we just had to include this recipe into our list!

You’ll need a blender or food processor though.

Ingredients

4 cups- broccoli cut into small florets

4 cups- cauliflower cut into small florets

1/2 cup- cooked edamame

Peanut dressing

1/4 cup- chunky peanut butter

4 tsp- soy sauce

4 tsp- rice vinegar

2 tsp- honey

2 tsp- minced ginger

1 tsp- hot sauce

2 tbsp- water

1/8th- tsp salt

2 tsp- sesame seeds

1/3 cup- toasted chopped peanuts or cashews

Instructions

 
 
  1. Steam or boil broccoli and cauliflower just until fork tender. Add edamame during the last minute. Immediately rinse with cold water until no longer warm. Place in serving bowl.
  2. In small food processor, puree peanut butter, soy sauce, vinegar, honey, ginger, hot sauce, water and salt. Pour over vegetables.
  3. Garnish with sesame seeds and nuts.

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

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