Kimchi & Meatball Stir Fry Bowl with Cauliflower Rice, a dairy free and gluten free option to the traditional rice bowl. Inspired by the ingredients and flavors of Korean cuisine, this stir fry bowl brings together amazing flavors from the sweetness of the Ko Chu Jang sauce to the spiciness of the kimchi. For a low carb option, I used cauliflower rice instead of plain white rice. The blend of vegetables with the cauliflower rice creates a crunchy texture that is sure to be a party in your mouth!

Kimchi & Meatball Stir Fry Bowl with Cauliflower Rice
by Miss Crumbs A Lot

Recipe
Meatballs Ingredients
2 lbs Ground Beef (80% lean, 20% fat)
1 15 oz Can White Cannellini Beans
1 Egg
1/2 tsp Salt
1/2 tsp Black Pepper Powder
1/2 tsp Dried Parsley Flakes
1/2 tsp Garlic Powder

Stir Fry Ingredients
14oz Cauliflower (finely chopped)
1/2 cup Red Bell Pepper (finely diced)
1/2 cup Zucchini (cut lengthwise and thinly sliced)
1 cup White Mushrooms (sliced)
1/2 cup Shelled Edamame
2 tbsp Ko Chu Jang (Korean Red Chilli Paste)
1 tbsp Garlic (finely chopped)
1 tbsp Rice Vinegar
1 tbsp Light Soy Sauce
1 tsp Sesame Oil
4 tbsp Kimchi (or more, if desired)
1 tbsp Olive Oil
Spring Onions (for garnishing)

Cooking Method
1. In a large bowl, add in ground beef, white beans, egg, salt, black pepper powder, dried parsely flakes and garlic powder. Mix well and shape into 1 tbsp sized meatballs.
2. Place on a baking tray and bake at 375 degrees for 20 min or until cooked.
4. In a small bowl, mix the Ko Chu Jang, rice vinegar, light soy sauce, sesame oil and set aside.
4. In a wok, heat olive oil over medium high heat and add in garlic. Stir fry till fragrant.
5. Add in white mushroom, zucchini and cauliflower rice and stir fry until they are soft. Add in red bell pepper and edamame, stir well.
6. Turn heat down to low. Add in sauce and mix well.
7. Spoon the cauliflower rice mix into bowls, top with meatballs & kimchi and garnish with spring onions. You may drizzle more Ko Chu Jang sauce, if desired.

Makes 45 to 50 meatballs
Makes 2 (entrée size) bowls

Sayur Lodeh (Coconut Vegetable Stew) consists of a variety of vegetables that is simmered in a coconut milk curry that is enriched with chicken stock. So wholesome, you can have it on its own as a main dish or as a side dish with rice.
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I made a version with cabbage, carrots and green beans with fried tofu but you can definitely get creative and add in your favorite vegetables. Other ingredients that might work in this dish include cauliflower, zucchini, yellow squash, firm tofu or even potatoes.

Sayur Lodeh (Coconut Vegetable Stew)
by Miss Crumbs A Lot

Recipe
Ingredients
2 tbsp Dried Shrimps (rinsed and drained)
1 1/2 oz Red Chillies (rinsed, seeded and sliced)
5 oz Shallots
1 oz Ginger (skinned)
2 stalks Lemongrass (white portion only and sliced)
4 candlenuts (soaked in water to soften)
1 tbsp Turmeric Powder
8 cups Water
3 tbsp Chicken Bouillon Powder
3/4 Cabbage (cut in wedge pieces)
20 Green Beans (cut into 1" pieces)
2 carrots (sliced)
4 pieces Fried Tofu (cut into triangles)
1 1/2 cup Coconut Milk
2 tbsp Cooking Oil
Salt

Cooking Method
1. In a food processor, blend dried shrimps, red chillies, shallots, ginger, lemongrass, candlenuts and turmeric powder until a smooth paste is formed. Set aside.
2. In a large pot, heat cooking oil over medium heat and add in the blended spice paste. Stir fry until fragrant. Add in water, chicken bouillon powder and bring it to a boil over high heat.
3. Once boiling, add in cabbage, green beans, carrots and fried tofu. Cover the pot and simmer over low heat until vegetables are soft.
4. Add in coconut milk and season with salt to taste. Bring it back to a boil.
5. Serve hot with plain rice or nasi lemak (coconut milk rice).

​Serves 4 to 6

Flourless Peanut Butter Bread, a quick and easy recipe with only 5 ingredients that is gluten free, low carb and high in protein. While I have been getting excellent results from the low carb diet that I am on, waiting for my once a week cheat day to have bread can be pretty challenging. Hence, I went in search for a flourless bread recipe and chanced upon this one.
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It was extremely quick and easy to make. It only took me less than 5 minutes to put all the ingredients together and off it goes into the oven to bake for 25 minutes. It bakes really well and the end result resembles and taste like wheat flour bread. Surprisingly, the peanut butter flavor was not overpowering and I particularly enjoyed it with butter.

Flourless Peanut Butter Bread
by Miss Crumbs A Lot, adapted from "Kirbie's Cravings"

Recipe
Ingredients
1 cup Unsweetened Smooth Peanut Butter
3 Eggs
1/2 tsp Baking Soda
1 tbsp Vinegar
1 tsp Truvia Baking Blend (or you may use regular sugar)

Cooking Method
1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch bread loaf pan and set aside.
2. In a mixing bowl, add all the ingredients and whisk (I used an electric mixer) until a smooth paste is formed.
3. Transfer batter into greased pan and bake for 25 min until the bread loaf is done, ensuring that a skewer or toothpick comes out clean when inserted into the middle.

Makes 1 Loaf

Beef Rendang, a slow cooked deeply spiced dry beef curry so tender that the beef falls apart in a rich fragrant sauce that lightly coats the meat. Originating from Indonesia, it is also served widely among the Malay communities in Singapore. It is a really simple recipe that just requires a little more time and patience. The beef is slow cooked in coconut milk and spices until almost the liquid has evaporated, allowing the meat to absorb all the flavors and condiments.
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I made this dish as one of the side dishes for our Nasi Lemak lunch. I toned down the spiciness of the dish so the kids can have some too. And I made a big batch of it, it tasted even better the next day!

Beef Rendang
by Miss Crumbs A Lot

Ingredients
3lb Beef Shanks or Stew Meat (cut into medium sized chunks)
2 oz Ginger
6 cloves Garlic
4 oz Shallots
1 tbsp Chilli Flakes (more if you prefer it spicier)
1 1/2 tsp Salt
1 1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tbsp Cooking Oil
3 stalk Lemongrass (white portion only)
6 Lime Leaves
6 slices Dried Galangal (optional)
2 1/2 cup Coconut Milk
1 1/2 tbsp Brown Sugar

Cooking Method
1. In a food processor, blend the ginger, garlic, shallots, chilli flakes, salt, coriander powder and turmeric powder until a smooth paste is formed. Set aside.
2. Heat oil in a heavy bottom pot on high heat and brown the beef chunks. Remove from heat and set aside.
3. Using the same pot, add in the lemongrass, lime leaves and dried galangal. Stir fry until it is fragrant. Remove from heat and set aside.
4. Reduce heat to medium and add in the spice paste. Stir fry for about 10 min or until it is slightly dry and fragrant. Stir often to prevent it from burning.
5. Add in coconut milk, brown sugar and mix well.
6. Return the beef and herbs back into the pot and bring it to a boil. Once boiling, turn heat down to medium low to simmer, loosely covered. Stir often  and let simmer for 3 to 4 hours until the meat is tender and most of the liquid has evaporated.
​7. Serve with rice.

Serves 4 to 6

Easter Vanilla Chocolate Chip Cupcake, a really simple and easy cupcake recipe that can be decorated to any theme with a little creativity. I whipped this little treats up in less then an hour and piped on some frosting that I colored green & topped it with some mini chocolate eggs, just in time for Easter! The cupcake were moist and spongy and if unfrosted, could be served as muffins for breakfast. 

Easter Vanilla Chocolate Chip Cupcakes
by Miss Crumbs A Lot

Recipe
Ingredients
1/2 cup Salted Butter (room temperature)
1 1/4 cup Granulated Sugar
3 Eggs
1 tsp Baking Powder
1 tsp Vanilla Extract
1 1/2 cup All Purpose Flour (sifted)
3/4 cup Milk
1/2 cup Semi-Sweet Chocolate Chips

Cooking Method
1. Cream butter and sugar in an electric mixer until it is light and fluffy.
2. Add in eggs and mix well.
3. Add in baking powder, vanilla extract and half of the sifted flour. Mix well.
4. Add in half of the milk and mix well.
5. Add in the remaining flour and mix well. Then add in the remaining milk and mix well.
6. Stir in the chocolate chips.
7. Divide batter into paper cup lined muffin tray and fill the cups full.
8. Bake at 350 degrees F for 20 min.
9. Allow the cupcakes to cook before topping with your favorite frosting.

​Makes 12 cupcakes

Chilli Crab on Deviled Eggs, another variation of the Singapore Chilli Crab recipe that I had made. With this flavorful crab dish, I made Chilli Crab Tacos the last time. Sweet, savory and slightly spicy, it goes really well on deviled eggs. 

Click Here for Chilli Crab Tacos Recipe

Chilli Crab on Deviled Eggs
by Miss Crumbs A Lot

Recipe
Ingredients
1 lbs Fresh Crab Meat
2 1/2 tbsp Tomato Ketchup
1 1/2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Fermented Black Bean Paste
2 1/2 tbsp Oil
1/2 cup Water
1 Eggs (beaten)
Spring Onions
2 1/2 oz Shallots
4 cloves Garlic
2 1/2 oz Red Chillies (seeded)
5 Dried Chilles (rehydrated)
1/2 stalk Lemongrass (white portion only)
1 1/2 Chilli Padi (seeded)
3 Candle Nuts
1 slice Dried Galangal (optional - available on Amazon.com) (rehydrated)
1/2 Green Lime
1 tbsp Belachan (Dried Shrimp Paste)
Cilantro

Deviled Eggs Ingredients
8 eggs
1/2 cup Japanese Mayonnaise
2 tsp Soy Sauce
2 tsp Rice Wine Vinegar

Cooking Method
1. Place eggs in a pot and fill it with water until it covers the eggs. Bring it to a boil, remove from heat and let the eggs stand in the hot water for 15 min. Remove the eggs from the hot water, cool under cold running water and peel.
2. Cut each egg in half lengthwise and place the egg yolks in a food processor. Add mayonnaise, soy sauce and rice wine vinegar. Process until smooth. 
3. Spoon or pipe (in a piping bag) yolk mixture into egg whites. Set aside.
4. In a food processor, blend seeded red chillies, rehydrated dried chillies, rehydrated galangal, shallots, garlics, lemongrass, candle nuts, seeded chilli padi and lime juice into a smooth paste.
5. Toast the belachan in a wok, breaking it up into small pieces.
6. Add in the chilli paste and 2 1/2 tbsp of oil. Stir fry until it is fragrant.
7. Add fermented black bean paste, sugar, salt and tomato ketchup. Mix well.
8. Add 1/2 cup of hot water and simmer for 8 to 10 min, covered. 
9. Add in crab meat and mix well.
10. Bring it back to a boil and add in beaten eggs. Mix well.
11. Place on top of deviled eggs.
9. Garnish with cilantro.

Steamed Pork Patty Rice is one of my favorite recipes that is so simple to prepare with just a few ingredients. Marinated ground pork that is shaped into patties are placed on top of cooked rice in a bowl and then steamed cooked. The amazing flavors from the steamed pork patty is then infused into the rice beneath it.
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I made it for dinner one week night and my kids absolutely loved it! While the pork patties were being steamed cooked with the rice, the aroma that filled the kitchen was simply amazing. 

Steamed Pork Patty Rice
by Miss Crumbs A Lot

Recipe
Ingredients
2 lbs Ground Pork
1 1/2 oz Ginger
10 cloves Garlic
1 tbsp Light Soy Sauce
1 tbsp Chinese Cooking Wine (I used Shao Xing Cooking Wine, which is easily available at the Asian supermarkets)
1/2 tsp Sesame Oil
1/4 cup Salted Fish (finely diced)
2 cups Cooked Plain Rice
1/4 tsp White Pepper Powder
Spring Onions

Cooking Method
1. In a food processor, mince ginger and garlic. 
2. In a large mixing bowl, combine ground pork, minced ginger & garlic, light soy sauce, Chinese cooking wine, sesame oil and a white pepper powder. Mix well.
3. Divide the marinated ground meat into 4 entrée portions or 8 small side portions. Shape each portion into a round and flat patty.
4. Spoon rice into bowls and place the patties on top of the rice.
5. Sprinkle salted fish on top and steam cook for 20 min or until the pork patties are cooked through.
6. Garnish with spring onions and serve immediately.

Makes 4 entrée portions or 8 small side portions

Hainanese Chicken Rice is one of my favorite dishes. It is also one of the first Singaporean dishes that I attempted to make on my own here in Houston. I have made it many times for my family and friends and they absolutely love it. 
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A classic Singaporean dish, it is adapted from early Chinese immigrants originally from the Hainan province in South China. The rice is cooked in chicken stock with garlic bulbs, ginger and pandan leaves (screwpine leaves), each ingredient with its own unique flavor. When they all come together, the end result is a savory and fragrant rice. There is just something about the flavorful rice that you serve with the tender chicken meat, which was poached in sub-boiling temperature, along with an aromatic sauce. And not forgetting the simple but essential condiments. For such a simple street-food dish, you'd be surprised at how each element could play such an important part to the whole dining experience. 

Hainanese Chicken Rice
by Miss Crumbs A Lot, adapted from cookbook "Singapore Hawker Food" by Jimmy Chua

Recipe
Chicken Rice Chilli Sauce
90 g Red Chillies (rinsed and patted dry) (I used chilli padi)
15 g Garlic (skinned)
50 g Ginger (skinned)
1 tsp Salt
1 Tsp Sugar
60 g Lime (juiced)
50 ml Chicken Stock

Chicken
1 Whole Chicken (approx. 3.5 lbs)
3 ltr Water

Sauce
90ml Chicken Stock
2 tbsp Oyster Sauce
2 tbsp Light Soy Sauce
3 tsp Sesame Oil
1 1/2 tsp Sugar
3 tsp Shallot Oil

Fragrant Rice
450g (approx 2 1/4 cup) Uncooked Rice (rinsed and drained)
1 tbsp Chopped Garlic
1 tbsp Chopped Shallots
1 tbsp Cooking Oil
1 Garlic Bulb (with skin on)
1 bunch Pandan Leaves (screwpine leaves)

Seasoning
600ml Chicken Stock
1 tsp Salt
2 oz piece of Ginger (smashed)
1 tbsp Chicken Stock Powder

Cooking Method
1. Prepare Chilli Sauce first (or it can be prepared a day in advance and kept refrigerated). Blend the red chillies, ginger and garlic until it is fine. Add sugar, salt, lime juice and chicken stock. Blend to mix well.
2. Place chicken in a pot and cover it with water. Bring it to a boil and leave it to boil for 5 min. Turn heat to a low simmer and leave chicken in water for 30 min. (More time will be needed for larger chickens) Remove chicken and place it in iced water for 30 min.
3. Heat oil and stir fry shallots and garlic until it is fragrant. Add rice and mix well. Place rice mixture into rice cooker. Add seasoning, garlic bulb and pandan leaves. Cook according to rice cooker instructions or until cooked. Remove garlic bulb, pandan leaves and ginger pieces before serving.
4. Cut chicken and pour sauce over it. Serve with fragrant rice, chilli sauce and dark soy sauce. Garnish with cilantro and cucumbers.

Serves 4 to 6

This is an updated post that was originally posted on 9/27/2016.