Meals Under 30 mins

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Meals Under 30 mins

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May 21, 2021

Meals Under 30 mins

Recently, as we celebrated Mother’s Day, I imagined that if my grandma (Ah Mah) is still around, what would I have cooked for her. I think she will like these three Hakka dishes that I have modified and twisted without compromising the flavors. Hakka dishes focus more on the richness in flavors and balance in texture. Due to my busyness of work and my desire to cook for my family of 4, most of the time, I can only afford 30 minutes or less to fix a meal. If one is not so familiar with cooking, it might take slightly longer but once you get a hang of it, you will find it easy and simple.
 
BAKED UME SALMON
 
INGREDIENTS:
4 pieces 150gm Salmon fillet
1 Tsp Clearspring Organic Umeboshi Paste
1 Tbsp Runamok Hibiscus Flower Infused Organic Maple Syrup
1 Tbsp Oil
1 seed of Clearspring Organic Umeboshi Plums (salt-pickled plum) n few strings of the perilla leaves which comes from the pickled. 
 
COOKING INSTRUCTIONS:
1. Clean and dry the Salmon fillet. Marinate it with the mixture of Clearspring Organic Umeboshi Paste, Runamok Hibiscus Flower Infused Organic Maple Syrup and oil.
2. Baked it in toaster with highest temperature setting for 10-15 minutes. 
3. Ready to serve with the slices of Clearspring Organic Umeboshi Plums and Shiso from the jar. 
 
Note: Is important to dry the fish, so that there’ll be no fishy smell. The saltiness and hint of plum with Shiso and maple to balance the taste make this fish dish similar to Hakka sour plum fish. 



Fusion Hakka Abacus

FUSION HAKKA ABACUS
 
INGREDIENTS:
1 bag Kitchen & Lovo Potato Gnocchi
1/2 dried squid (Soaked and sliced)
30 gm Fresh Shitake (sliced)
10 gm Black fungus (Soaked n sliced)
2 cloves Shallots (sliced)
2 cloves garlic (sliced)
50 gm minced pork
1 Tbsp Clearspring Organic Sunflower Frying Oil
2 Tbsp soya sauce
Garnish with fresh sliced red chili and coriander
 
COOKING INSTRUCTIONS:
1. Cook the Kitchen & Lovo Potato Gnocchi in boiling water for 2 minutes. Drain and rinse with cold water.
2. Heat up a wok, pan fried the squid without oil for a minute, then add Clearspring Organic Sunflower Frying Oil, mushrooms, black fungus, shallots and garlic. Fry it until fragrant. 
3. Add the minced pork in and stir fry it for another minute or so.
4. Add the cooked Gnocchi in and mix well. Finally add 2 Tbsp of soya sauce in and stir fry for another minute. 
5. Ready to serve with sliced red chili and coriander. 
 
Note: Rinsing the blanched gnocchi with cold water will make it more QQ. 



Hakka Meatballs with Seaweed Soup

HAKKA MEATBALLS WITH SEAWEED SOUP
 
INGREDIENTS:
500 gm Green Radish (thick sliced)
10 gm Clearspring Japanese Wakame Sea Vegetable 
2 liter water
1/2 dried squid (soaked and diced)
200gm minced pork 
2 flowers Shitake mushrooms (diced)
2 cloves Shallots (diced)
1 stalk green onion (diced)
1 egg
1 Tbsp corn starch 
Pinch of salt and white paper
Clearspring organic toasted sesame oil and Coriander (Garnish)
 
COOKING INSTRUCTIONS:
1. Reconstituted the seaweed in water for 2 minutes. Drain and gently squeeze out the water. 
2. Boil the green radish and Clearspring Japanese Wakame Sea Vegetable from 2 liter cold water. 
3. Make the meatballs by mixing the pork, squid, mushrooms, shallots, green onions, egg, corn starch, salt and pepper. 
4. After the soup boil for 15 minutes, can just roll the meatballs and add in the boiling soup but don’t need to stir it. Cover and let it boil for few more minutes. 
5. Season with salt and Clearspring organic toasted sesame oil and ready to serve with some fresh coriander. It gives 4 servings.

 
Note: Remember to cook seaweed and radish from cold water together. This will give a very fragrant soup instead of fishy or weird radish smell. 

Chef-Logo_Black-1 Recipes - © 2021 Chai Moon Leong

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