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.

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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!

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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.

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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.

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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

 

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Laksa with Quorn

A delicious noodle dish flavoured with chilli and ginger, and made with Quorn Pieces.

Ingredients

300g Quorn

1 tbsp sesame oil

2 cloves of garlic, crushed

3cm piece of root ginger, grated

1 red chilli, diced

1 tsp turmeric
2 tsp curry powder

4 spring onions onion, diced
100g green beans, cooked for 5 minutes in hot water

4 tbsp light soy sauce

400ml coconut milk, light

100ml vegetable stock

150g fine rice noodles, cooked according to pack instructions (approximately 300g cooked weight)

2 tbsp fresh coriander, finely chopped

Juice of 1/2 lime

Salt and pepper to taste

Instructions

 
 
  1. Heat the oil in a large pan and gently fry the garlic, ginger, chilli and spices for 2-3 minutes. Stir in the Quorn Pieces and fry for a further minute
  2. Add the spring onions, green beans, soy sauce, coconut milk, vegetable stock and noodles. Bring to the boil then simmer for 5-10 minutes until all the ingredients are piping hot. Add the coriander and lime juice

Thanks to Quorn for letting us share this fabulous product and recipe.

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Soy Chicken with Shiitake Mushrooms

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  Chicken, Shiitake Mushroom & Eggs.

Braised chicken in soy sauce is a classic Chinese dish.

You could eat it as a one dish meal or as part of several dishes. There are several variations in terms of ingredients, some use chestnuts, while other recipes call for other types of vegetables.

At the core is the chicken and good soy sauce.

Ingredients

400g Chicken Thigh or Wings

8 – Shiitake Mushrooms (soaked & sliced)

4 – Eggs (hard boiled)

3 cloves – Garlic (minced)

3 – Shallots (minced)

1 – Star Anise

1 tsp – 5 Spice Powder

1 inch piece – Ginger (thinly sliced)

1 tbsp – Cooking Oil

1 tbsp – Sesame Oil

5 tbsp – Dark Soy Sauce

800 ml – Chicken Stock or Water

1 – Spring Onion (chopped)

Instructions

 
  1. Fry the Shallots, Garlic, Star Anise and Ginger on medium heat in pot until fragrant
  2. Sear the chicken until skin is lightly browned in same pot
  3. Add the Chicken Stock or Water, Dark Soy Sauce, Sesame Oil and bring to a simmer
  4. Add the Shiitake Mushrooms and hard boiled Eggs
  5. You can also throw in the liquids from the mushrooms if you have saved them
  6. Simmer for 10 minutes
  7. Serve in a big bowl with Spring Onions as your garnish

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Chicken Shiitake Mushrooms Ginger Soup

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  Chicken, Shiitake Mushroom & Eggs.

This is a easy, light but richly flavoured soup for any meal.

Less than half and hour to cook, it’s great for a light lunch during the work week.

Ingredients

500g – Chicken Wings and/or Drumlets

30g – Dried Shiitake Mushrooms (quartered)

3 cups – Water

1 inch – Ginger (peeled, sliced thinly)

2 tbsp – Soy Sauce

1 tsp – Salt

1 tsp – Cornstarch

Instructions

 
  1. Soak the dried mushrooms in the hot water for about 20 minutes
  2. Mix the soy, salt and cornstarch in a pot. Make sure there are no cornstarch lumps. Add the chicken and ginger to the pot, toss to coat with the marinade, set aside
  3. When the mushrooms have softened, remove from the water (saving the soaking liquid) and quarter
  4. Add the mushrooms into the bowl with the chicken and let everything marinade
  5. Add the mushroom soaking liquid into the pot together with the water. Bring it to a simmer, cover the pot and cook for 25 minutes
  6. Serve with rice

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Stir Fried Lettuce

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  Pork, Carrots & Lettuce.

A really quick side dish for the table. Just Lettuce in a quick stir fry.

All the cooking is done in 3 minutes!

Ingredients

1 head– Lettuce

2 tsp- Soy Sauce

2 tbsp- Oyster Sauce

¼ tsp- Sesame Oil

½ tsp- Salt

¼ tsp- Sugar

2 tbsp- Vegetable Oil

1cm- Ginger (thin slices)

1 clove- Garlic (minced)

Ground Pepper to taste

Instructions

 
    1. Tear the lettuce into large pieces (roughly 10cm)
    2. Wash and dry the lettuce
    3. In a small bowl, combine the soy sauce, oyster sauce, sesame oil, salt, sugar and pepper and set aside
    4. Fry the Ginger in oil on low heat for a few seconds
    5. Turn the heat to high and add the chopped Garlic
    6. Add the Lettuce.
    7. Stir-fry everything for about 30 seconds
    8. Add the Soy Sauce mixture over the lettuce
    9. Stir for a few more seconds
    10. Lettuce should be tender, with the green parts wilted. Stir fried lettuce should be slightly crunchy, so be sure not to overcook it
 

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Braised Minced Pork, Potato and Carrot

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  Pork, Carrots & Lettuce. A simple one dish meal. Great for quick lunch in the office.

Ingredients

500g- Minced Pork

1 – Shallot (diced)

2 Cloves- Garlic (finely chopped)

1 tsp- Chinese Five-Spice Powder

1 tbsp- Rock Sugar

100ml- Chicken Stock

3 tbsp- Light Soy Sauce

1 tbsp- Dark Soy Sauce

1 – Potato (diced, 1cm cubes)

1 – Carrot (diced, 1cm cubes)

To serve

4 – Eggs (hard boiled) 100ml of dark soy sauce 50ml of mirin

1 – small Lettuce (separate leaves)

Ingredients

 
  1. Hard boil Eggs and wilt Lettuce in the same pot
  2. Soak peeled hard boiled Eggs in the Soy Sauce and Mirin and leave to cure while making the rest of the dish
  3. Fry the Minced Pork, keep stirring until almost cookedon medium to high heat
  4. Add the Shallot, Garlic and Five-Spice, cook until they have softened
  5. Dissolve the Rock Sugar in hot Stock
  6. Add to the pan together with the Light and Dark Soy Sauce and combine
  7. Turn the heat to low, add the Potato and Carrot cubes
  8.   Cover the pan and leave to braise until the potato and carrot is cooked through
  9. Serve with rice, lettuce and the soy-cured eggs
 
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