
National Day
Singapore is a multi-cultural society. We have a wide variety of food from all over the world. It is meaningful to celebrate our National Day with multi-cultural foods which are simple to make, using the finest ingredients easily available in our land.
All these three recipes are easier than they look. I have chosen the Red and White theme, like our National colors. Wishing everyone Happy National Day with good health and prosperity.
RANCH LOVES GNOCCHI AND RADISH APPETIZER
INGREDIENTS:
1 pack Simply Organic Ranch Dip mix
2 cups Greek style yogurt
1 pack K&L Potatoes Gnocchi
200 gm red radish
200 gm cherry tomatoes
125 gm mini mozzarella balls
COOKING INSTRUCTIONS:
1. Stir the Simply Organic Ranch Dip mix into 2 cups of Greek yogurt. Refrigerate it for at least 30 minutes.
2. Cook the K&L Potatoes Gnocchi for 2 minutes in a rapidly boiling water and drain it.
3. Ready to dip in ranch dressing and crunch with the red radish. Dip the cherry tomatoes with ranch and serve with fresh mini mozzarella balls.
Note: One can substitute the yogurt with sour cream.
RED AND WHITE LASAGNA
INGREDIENTS:
500gm lean minced beef/any meat
1 Tbsp Olive oil
1 medium onion (diced)
1 bottle K&L Arrabbiata Tomato & Red Pepper Pasta Sauce
1 Tsp Absolute Organic Basil
1/2 Tsp Absolute Organic Oregano
1/2 box Biona Organic Italian Pasta White Lasagne Sheets (No pre-cooking)
150gm shredded Cheddar cheese
1 big mozzarella ball (sliced) (optional) or slices of tomatoes
COOKING INSTRUCTIONS:
1. Add olive oil in a pot. Brown the minced meat and then add the chopped onion to it. Cook for a couple more minutes.
2. Stir in the K&L Arrabbiata Tomato & Red Pepper Pasta Sauce and the Absolute Organic Basil and Absolute Organic Oregano. Simmer it on a slow fire for about 15 minutes.
3. To assemble, brush the bottom of the baking dish with the meat sauce. Arrange Biona Organic Italian Pasta White Lasagne Sheets in a layer to cover the baking dish. Spread 1 1/2 cups of meat sauce over the pasta sheets. Spread half of the shredded cheddar cheese over the meat sauce. Repeat layers, by arranging the pasta sheets, spread the 1 cup meat sauce and followed by the rest of the cheddar cheese. Finally arrange the final layer of pasta sheets, brush with meat sauce on top. Cover with foil or baking paper.
4. Bake the lasagne in 200C preheated oven for 45 minutes and take the dish out of the oven. Remove the foil or baking paper, top the dish with slices of fresh mozzarella and slices of salami or tomatoes.
5. Put it back into the oven and continue to bake for another 15 minutes. Cool for 15 minutes before serving.
COCONUT MILK SAGO MEET DRAGON FRUIT
INGREDIENTS:
1 can of Biona Organic Coconut Milk - Light (cold and shaken well)
1/2 cup dried small sago
2 red dragon fruit (cold)
Runamok Bourbon Barrel-Aged Organic Maple Syrup to taste
Pomelo/Grapefruit (Optional)
COOKING INSTRUCTIONS:
1. Bring a medium pot of water to boil. Add in the sago to rapidly boiling water. Stir thoroughly and occasionally and cook for 10 minutes without lid.
2. Even if the sago is not completely transparent, it’s ok. Cover the cooking sago with the pot lid and turn off the fire. Let it rest in the pot with the lid on for 15 minutes.
3. Rinse the sago under cold water. Drain and set aside for use.
4. Dice 1 red dragon fruit and blend the other one. Mix them together and set aside.
5. Use any serving glass, scoop 2 Tbsp of dragon fruit mix and top 2 Tbsp of sago over it.
6. Add (1-2 Tbsp) Runamok Bourbon Barrel-Aged Organic Maple Syrup to sweeten it and pour the Biona Organic Coconut Milk - Light to fill the cup. Garnish it with Pomelo or your favorite fruit.
Note: Never soak the sago! This light coconut milk is the key ingredient for this dessert. It matches well with almost any fruit. No refined cane sugar either. One can prepare this dessert ahead and refrigerate it up to a few hours.
©️ 2021 Moon Chai