Glutinous Rice Dumplings, or known as "Bak Zhang" in Singapore. It is a Hokkien term that translate to meat dumplings. It is a traditional Chinese food that is made of glutinous rice stuffed with fillings, usually meat or beans. It is wrapped in bamboo leaves then steamed cooked or boiled.
It is traditionally eaten on the Dragon Boat Festival (Duan Wu Festival) which is on the fifth day of the fifth month on the lunar calendar. Although Glutinous Rice Dumplings may have originally been a seasonal food, it is now available year round in Singapore and in most major cities that has a significant Chinese community.

Glutinous Rice Dumplings
by Miss Crumbs A Lot, adapted from sethliu.com

Recipe
Ingredients
1 packet 14 oz Bamboo Leaves (soaked in water overnight, drained and wiped dry)
Salt
Water
Cooking Twine Rope

Rice Filling Ingredients
2 cups Glutinous Rice (soaked in water overnight and drained)
3 oz Shallots (thinly sliced)
2 tbsp Olive Oil
2 tbsp Shallot Oil
1 tsp Sesame Oil
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1/2 tsp Salt
Dash of Pepper

Meat Filling Ingredients
1 lb Pork Belly (cut into small cubes)
5 Dried Shiitake Mushrooms (soaked in water 1 hour, drained and thinly sliced)
1/2 cup Dried Shrimps (soaked in water 1 hour and drained)
​3 cloves Garlic (finely chopped)
5 Salted Egg Yolks (halved) (optional)
1 tbsp Sugar
1/4 tsp White Pepper Powder (more if you prefer it peppery)
1 1/2 tsp Chinese 5-Spice Powder
1 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
2 tbsp Sesame Oil

Cooking Method
1. Marinate pork belly with sugar, white pepper powder, Chinese 5-spice powder, light and dark soy sauce overnight.
2. Heat olive oil and shallot oil in wok over medium/high heat. Add in shallots and stir dry until it is fragrant and golden brown. Remove from wok and set aside.
3. With remaining oil in wok, add in garlic and stir fry until it is fragrant. Add in dried shrimps and continue stir frying until it is fragrant and golden brown.
4. Add in marinated pork belly and mushrooms and stir fry until the meat is cooked through. Remove from wok and set aside.
5. Add glutinous rice into wok and stir fry for a few minutes. Add in fried shallots and season with sesame oil, light & dark soy sauce, salt and pepper. Mix well, remove from heat and set aside.
6. To wrap the dumplings (you may refer to the video below), pick 2 bamboo leaves, place one on top of the other with the smooth part of the leave facing you. Fold it upwards into a cone.
7. Fill the leaf cone with 1 tbsp of glutinous rice mixture, creating a small crater in the middle of the rice for the meat filling.
8. Add in a spoonful of the meat mixture and salted egg yolk, if using.
9. Fill in the rest of the cone leaf with the glutinous rice mixture. Pat in down lightly.
10. Fold the sides of the cone cup in and bring the back leaves over, covering the opening. Flip it over and fold up the remaining leaves. Secure the dumpling with the cooking twine rope. It is helping to leave a long string of rope to assist in holding and placing the dumpling into the pot.
11. Bring a pot of water and some salt to a boil. Insert the dumplings and boil for 1 1/2 hours until it is cooked.
12. Once cooled, you may refrigerate the dumplings for a few days. Steam cook it for 7 to 10 minutes to warm it up before consuming.

Makes 10 Medium Sized Dumplings

Chicken Curry is a common delicacy in Southeast Asia. Different Southeast countries, as well as the different communities within these countries produce different variations of curry. In this recipe, I attempted to recreate the flavors of the Singaporean Indian curry that is often served at prata shops. The fragrant and intense flavor of this traditional Singaporean Indian dish is derived from the "rempah", the Malay word for spice paste. The "rempah" is made from scratch and stir fried in oil until fragrant before cooking with the other ingredients. I often make the non-spicy version so that my kids can have it for dinner too. The flavors and spice level can be adjusted according to ones preference, simply by adding or reducing certain ingredients.

Chicken Curry
by Miss Crumbs A Lot

Recipe
Ingredients
1 Whole Chicken (approx. 4 1/2 lbs, cut into medium sized pieces)
3 tbsp Crushed Tomato (for non-spicy version) OR 3 Large Red Chillies (for spicy version)
2 tbsp Mild Curry Powder
1 tsp Fennel Seeds
1 tsp Crushed Red Pepper Flakes
3 oz Shallots (skinned)
1 bulb Garlic (skinned)
2 1/2 oz Ginger (skinned)
2 Star Anise
15 to 20 Curry Leaves
1 1/2 cups Coconut Milk
1 1/2 cup Chicken Stock
4 potatoes (optional)
4 tbsp Cooking Oil
Salt

Cooking Method
1. In a food processor, blend crushed tomato or red chillies, mild curry powder, fennel seeds, crushed red pepper flakes, shallots, garlic and ginger until a smooth paste is formed. This is your "rempah". You may add more chillies for a spicier curry. Set aside.
2. In a large pot, heat oil over high heat. Add in the "rempah" and stir fry until fragrant.
3. Add in chicken pieces and stir fry until the meat is no longer pink on the outside.
4. Add in curry leaves and stir fry further.
5. Add in chicken stock, coconut milk and star anise. Bring to a boil.
6. Add in the optional potatoes and bring it back to a boil.
7. Simmer covered at medium/low heat for 30 minutes.
8. Remove cover and simmer at low heat for 15 minutes until the curry has thicken.
9. Serve with rice, roti prata or bread.

Serves 4 to 6

Bacon Wrapped Shrimps with Asian Honey Mustard Dip is so simple and easy to put together with only a handful of ingredients. Adding some heat to the sweetness of honey with mustard gives this dip a slight spicy kick to it. Dunk the savory bacon wrapped shrimps into this super-flavorful dip and take your classic shrimp cocktail to a whole new level. It makes a delicious dinner party appetizer or finger food. 

Bacon Wrapped Shrimps with Asian Honey Mustard Dip
by Miss Crumbs A Lot

Recipe
Ingredients
​24 Shrimps (shelled & deveined)
12 Bacon Slices
1/8 cup Honey
1 tsp Mustard Powder
1/2 tbsp Water
1 tbsp Chinese Rice Wine Vinegar
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tsp Minced Ginger
1 tsp Minced Garlic
Lemon

Cooking Method
1. Cut bacon slices into halves. Wrap each piece of shrimp with half a slice of bacon.
2. Place on a baking tray and bake at 375 degrees F for 30 minutes on middle rack. Then transfer to the top rack and broil for 3 minutes.
3. To make the dip, mix mustard powder with water in a small bowl. Add in honey, Chinese Rice Wine Vinegar, light soy sauce, sesame oil, minced ginger and garlic. Whisk lightly.
4. Squeeze lemon over bacon wrapped shrimps and serve with dip.

Makes 24 pieces.

Taco Seasoned Beef Lettuce Wraps is a super quick and easy recipe that is a frequent dish on our dinner table. Inspired by one of my previous recipes, Chicken Lettuce Wraps, I've taken the bold flavors of the basic minced beef taco and replaced the tortillas with lettuce cups for a low carb meal. This recipe packs in so much flavor in a pretty and healthy arrangement that it would certainly make an excellent appetizer for a party or as a main dish for when you have guests over.

Taco Seasoned Beef Lettuce Wraps
by Miss Crumbs A Lot

Recipe
Ingredients
2 lbs Ground Beef (85% lean, 15% fat)
1 Medium Yellow Onion (finely diced)
5 cloves Garlic (finely chopped)
2 tbsp Olive Oil
Butter Lettuce
Cilantro

Taco Seasoning Ingredients
1/2 tsp Chilli Powder (1 tbsp for spicier version)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Crushed Red Pepper Flakes (1 tsp for spicier version)
1/2 tsp Dried Oregano
1 tsp Paprika
3 tsp Ground Cumin
​1 tsp Salt
1/2 tsp Black Pepper Powder (1 tsp for spicier version)

Cooking Method
1. Place all taco seasoning ingredients in a bowl and mix well. Set aside.
2. In a pot (I used a cast iron pot), heat olive oil over medium heat. Add diced onions and chopped garlic. Stir fry until it is fragrant and the onions are translucent.
3. Add in ground beef and stir fry, breaking up the meat.
4. Once meat is almost cooked, add taco seasoning and continue stir frying until meat is cooked through.
5. Serve with butter lettuce and garnish with cilantro.

Serves 4 (entree size)

Spinach Egg Drop Soup, a light and simple vegetable broth bowl that is healthy and still wholesome and comforting. It is so quick and easy to make. Literally within minutes, you will have yourself a piping hot bowl of nutritious goodness. 
I make this Spinach Egg Drop Soup for dinner very often as my kids absolutely enjoy it with rice. They'd even eat the spinach! And sometimes, I'd add in chicken, mushroom, tofu and make it into a one dish meal.

Spinach Egg Drop Soup
by Miss Crumbs A Lot

Recipe
Ingredients
9 oz Spinach
8 cups Water
5 tsp Chicken Bouillon
1 1/2 tsp Sesame Oil
1 1/2 tsp Fish Sauce
4 Eggs (beaten)
Salt and Pepper to taste
Spring Onions for garnishing

Cooking Method
1. Add chicken bouillon to water in a pot and bring it to a boil.
2. Add in spinach and allow it to cook slightly.
3. Reduce heat to medium low. While stirring the pot gently, drizzle in the beaten egg slowly, letting the swirl of the broth form thin strands of egg.
4. Season with sesame oil, fish sauce, salt and pepper.
5. Garnish with chopped spring onions before serving.

Makes 4 servings

Paper Wrapped Chicken is a Cantonese dish that are basically little parcels of tender and delectable chicken. I remember as kids my parents would often take us to this really rustic non-air conditioned eatery called Union Farm Eating House that is in the South West part of Singapore called Clementi. I believe during the early 80's, they were probably the only place that served this unique dish. We were so contented to have their famous Paper Wrapped Chicken with just a plate of garlic and sesame oil tossed egg noodles.
​
Paper Wrapped Chicken features a ginger, soy sauce, oyster sauce and sesame oil based marinade, and is traditionally deep fried. The meat is infused with all the savory flavor. To make the recipe a little more effortless, I baked the chicken parcels instead. The chicken turned out really tender and the flavor was amazing.

Paper Wrapped Chicken
by Miss Crumbs A Lot

Recipe
​Ingredients
2 lbs Chicken Thighs (boneless and skinless)
3 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
1 oz Ginger (minced)
1 tbsp Sesame Oil
1 tbsp Chinese Cooking Wine (Shao Xing or Hua Tiao)
1/2 tsp Chinese 5-Spice Powder
4 Dried Shiitake Mushroom (rehydrated and sliced)
​1/4 tsp White Pepper Powder
Parchment Paper (cut into 6" squares for small parcels or 8" square for large parcels"

Cooking Method
1. Preheat oven to 350 degrees F.
2. Cut chicken thighs into 1-inch cubes or bite sized.
3. Marinate chicken pieces and mushroom slices in light soy sauce, oyster sauce, minced ginger, sesame oil , Chinese cooking wine, Chinese 5-Spice powder and pepper powder for at least 30 min. May be pre-prepared and marinated in a ziploc bag, refrigerated overnight.
4. Place a few spoonfuls of chicken and mushroom onto the parchment paper squares and wrap it up envelope style. Ensure to tuck in the ends.
5. Place onto a baking tray and bake at 350 degrees F for 20 min.
6. Serve the packages immediately while it is hot.

Makes 12 small parcels or 18 large parcels

Sticky Rice and Coconut Egg Custard is a traditional Peranakan or "Nonya" delicacy. The Peranakans are the Singapore Straits born Chinese whose fusion cuisine is very much influenced by the Chinese and Malay culture and cuisine. You can find out more about Peranakan Cuisine here.

This little dessert or "kueh", as  the locals would call it, is made with a base layer of sticky glutinous rice that is steamed cooked with coconut milk and salt. Next, it is weighted down by a layer of thick custard that is made from coconut milk and eggs. The intense color is derived from the palm sugar or coconut sugar that is used here. When the savory sticky rice and sweet custard is eaten together, it is a delightful experience because of it aromatic fragrance.
​
The presence of coconut milk also means that it is best consumed within a day or two that it is made. Refrigerating it will often cause the sticky rice to harden. So, if you must refrigerate it, it would be best to steam cook it again before consumption.

Sticky Rice and Coconut Egg Custard
by Miss Crumbs A Lot, adapted from "Quick & Easy Asian Desserts"

Recipe
Sticky Rice Layer Ingredients
2 1/4 cups Uncooked Glutinous Rice (soaked in water overnight and drained)
1 tsp Salt
1/2 cup Coconut Milk
1 bunch Pandan Leaves (Screwpine Leaves)

Coconut Egg Custard Layer
5 eggs
1 1/4 cup Shaved Coconut Sugar (or you may use palm sugar)
3/4 cup Thick Coconut Milk
1 tbsp Rice Flour
1/4 tsp Salt

Cooking Method
1. Combine glutinous rice with salt and coconut milk and place it in a square (8") baking pan.
2. Tie the pandan leaves into a knot and place it on top of the glutinous rice. Steam cook for 30 minutes or until the rice is cooked.
3. Remove the pandan leaves and flake the rice with a fork. Then use your hands to press down the glutinous rice to compress it, forming an even layer.
4. Steam cook for an additional 5 minutes before add the custard layer.
5. Beat the eggs and sugar in a bowl until the sugar has dissolved. Add in coconut milk, rice flour, salt and mix well.
6. Place the bowl over a saucepan of boiling water and heat, stirring constantly until the mixture starts to thicken and coats the back of a spoon.
7. Remove from heat immediately and pour it over the rice layer.
8. Steam cook it for 25 minutes or until the custard sets.
9. Allow the cake to be completely cooled before slicing into desired shapes (usually cubes or diamonds).

Makes 15 to 20 slices

Cantonese Minced Beef with Egg over Rice. This is literally one of the quickest and simplest one dish meal that is so delicious at the same time. Definitely a regular week night dinner for us, this dish can be whipped up in 30 minutes.
​
Just like my Chicken Donburi recipe, it is a hearty one dish meal in a bowl. Simply cook some rice, stir fry the minced beef with a simple mix of seasoning and ingredients, top it onto your rice in a bowl and crack a raw egg over the piping hot rice and minced beef. Stir in the egg and enjoy! If preferred, soft boiled eggs may be used. For a low carb and high protein version, we simple replace the rice with white cannellini beans.

Cantonese Minced Beef with Egg over Rice
by Miss Crumbs A Lot, adapted from The MeatMen SG

Recipe
Ingredients
16 oz Minced Beef
1/2 Yellow Onion (finely diced)
1/4 cup Green Peas
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Chinese Cooking Wine (Shao Xing or Hua Tiao)
1 tsp Sesame oil
1/8 tsp White Pepper Powder
2 tsp Cornstarch
2 tbsp Water
2 tbsp Cooking Oil
2 cups Cooked Rice
​4 Eggs
Salt

Cooking Method
1. Marinate minced beef with light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, sesame oil, white pepper powder and cornstarch for 30 minutes.
2. Heat cooking oil in a wok over medium high heat. Add in diced onions and stir fry until they are translucent and fragrant.
3. Add in marinated minced beef and stir fry, breaking up with meat.
4. Drizzle water over the meat and mix well, allowing the sauce to thicken.
5. Stir in green peas.
6. Spoon the minced beef mixture over rice in a bowl and crack an egg on top.
7. Serve immediately.

​Makes 4 servings

Flourless Almond Butter Bread, a slight variation from the Flourless Peanut Butter Bread recipe that I had previously posted. Bella is allergic to peanuts and friends have also asked if almond butter can be used instead. I think the substitution would not affect the recipe but I decided to try it, just to be sure. 
Just like the Flourless Peanut Butter Bread recipe, this quick and easy  recipe requires only 5 ingredients and is gluten free, low carb and high in protein. It is so easy to make and takes no time at all. Just a couple of minutes to mix the ingredients together and off it goes into the oven to bake. After 25 minutes of baking, you'll get a soft and moist bread that taste and feels like any traditional baked bread.

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

Recipe
Ingredients
1 cup Unsweetened Almond Butter (I used Justin's)
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 bread loaf is done, ensuring that a skewer or toothpick comes out clean when inserted into the middle.

​Makes 1 loaf

Easy Chicken Rice Taco, a variation from the original recipe. A simplified version of the national dish of Singapore, Hainanese Chicken Rice. This makes a great party food where the different components can be displayed buffet style and guests can build their own taco! Or if you made Hainanese Chicken Rice, simply use the leftovers to make tacos the next day!

Easy Chicken Rice Taco
by Miss Crumbs A Lot

Recipe
Chicken
2 pieces Chicken Breast (boneless)
8 cups Water

Fragrant Rice & Seasoning
2 1/4 cup Uncooked Rice (rinsed and drained)
1 tbsp Chopped Garlic
1 tbsp Chopped  Shallots
1 tbsp Cooking Oil
1 Garlic Bulb
1 bunch Pandan Leaves (screwpine leaves)
600ml Chicken Stock
1 tsp Salt
2 oz piece of Ginger (skinned and smashed)
1 tbsp Chicken Stock Powder

Condiments
Tortilla
Chicken Rice Sauce (store bought or click here for easy recipe)
Chicken Rice Chilli Sauce (store bought or click here for easy recipe)
Dark Soy Sauce
Cucumber (sliced)

Cooking Method
1. Bring water to boil in a pot. Place chicken breasts and bring it back to a boil. Once boiling, turn off heat and leave it in the hot water for 25 min.
2. After 25 min, remove from hot water and place in iced water for 20 min. Remove from water and cut into slices. Set aside
3. Heat oil and stir fry shallots and garlic until fragrant. Add rice and mix well. Place rice mixture in a rice cooker. Add chicken stock, salt, chicken stock powder, garlic, ginger and pandan leaves. Cook according to rice cooker instructions or until cooked. Remove the garlic, ginger and pandan leaves.
4. Construct your taco by placing some rice in a tortilla, top with chicken slices and cucumbers. Drizzle chicken rice sauce, dark soy sauce and chicken rice chilli.

Serves 6 to 8