Low Carb Chinese Sausage and Chives Cloud Bread is an easy to make, light and fluffy bread substitute with an Asian flavor.
Low Carb Chinese Sausage and Chives Cloud Bread will be perfect for you if you are looking for a low carb bread substitute. This recipe uses the basic method of fluffing egg whites, just like the Cloud Eggs recipe that I had shared previously, to create a bread-like texture. In the end, you will get an extremely light, fluffy and airy bread.
I played around with the recipe and added in some Chinese sausages (commonly known as "Lup Cheong" in Cantonese). This slightly sweet and savory cured meat sausages are very similar to salami, but has a flavor that is unique. There are many variation of Chinese sausage, the most common one being the pork sausage, which I used in this recipe. Another popular variation is the pork and duck liver sausage (commonly known as "Yun Cheong" in Cantonese), which has a pretty similar texture and color to boudin. I also added some chopped Chinese chives to give it a slight garlicky flavor to the bread. So, if you are a bread lover like me, but are attempting to reduce your carb intake, this recipe might just be what you are looking for.
Low Carb Chinese Sausage and Chives Cloud Bread
by Miss Crumbs A Lot, inspired by Food.com
3 Eggs (separated)
3 tbsp Cottage Cheese
1/2 tsp Cream of Tartar
1/2 tsp Truvia Baking Blend
1/4 cup Finely Diced Chinese Sausage (Lup Cheong)
1/4 cup Finely Chopped Chinese Chives
1. Placed finely diced Chinese Sausage on a baking tray and broil it on low on the top rack of the oven for 4 minutes. Remove from heat and set aside.
2. In a bowl, mix egg yolks, cottage cheese and truvia baking blend together until smooth.
3. In another bowl, add cream of tartar to the egg whites and whisk until a firm peak is formed.
4. Add the whisked egg whites, Chinese sausage and chives to the egg yolk mixture. Fold in gently.
5. Spoon out the mixture onto a baking tray (approximately 10 scoops).
6. Bake at 300 degrees F for 25 minute on the middle rack until they are light golden brown.
Makes 10 buns
Belachan Chicken Wings, a simple and easy dish made with fermented shrimp paste - an ingredient ubiquitous to Singaporean cuisine.
Belachan Chicken Wings is an even more simplified version of the Shrimp Paste Chicken (Har Cheong Gai) recipe that I had shared previously. Shrimp paste is a fermented condiment and an ingredient that is commonly used in Singaporean cuisine, readily available in most Asian supermarkets here in the US.
When we were still living in Singapore, before marriage and kids, my then-boyfriend (now-husband) Kian and I would often frequent this bar called "Ice Cold Beer". And we have to be honest with you, we were not always there just for their ice cold beers. It is for their Belachan Chicken Wings! It is by far, one of the best chicken wings we have had. So, a couple of weeks ago, I attempted this recipe and boy, did it bring back immense memories. Even Bella and Jamie loved it.
Belachan Chicken Wings
by Miss Crumbs A Lot, adapted from The MeatMen SG
24 pieces Chicken Wings (mid joints and drumlets)
2 1/2 oz Belachan (dried fermented shrimp paste block)
3/4 tsp White Pepper Powder
1 1/2 tsp Coriander Powder
1 1/2 tsp Sugar
3/4 tsp Salt
6 tbsp Vegetable Oil
1. In a food processor, blend belachan, white pepper powder, coriander powder, sugar, salt and vegetable oil until a smooth paste is formed.
2. Place chicken wing pieces and belachan mixture in a large bowl and mix well. Allow it to marinate for 1 to 2 hours.
3. Using an airfryer (I used Phillips), air fry at 360 degrees F for 25 minutes or until wings are golden brown.
4. Alternative, you can bake in an oven at 375 degrees F for 30 minutes on the middle rack, then place it on the top rack and broil on low for 8 to 10 minutes on each side of the wings until they are golden brown.
5. Last cooking method is to deep fry until golden brown, remove and drain off excess oil.
Pork Katsu Curry is a rich, flavorful and creamy Japanese curry served with a crispy panko crusted pork cutlet over a bed of rice - an ultimate comfort dish.
Pork Katsu Curry is one of those dishes that both my husband and kids look forward to. Whenever I make this dish, my kids will often polish everything off and will be licking their plates clean.
Japanese curry is very different from the Thais or Indians. Japanese curry has a thicker and creamier consistency and is very mild in spiciness. Slather the curry sauce on a crispy pork cutlet and serve it over a bed of rice, you'll have a wholesome one dish meal.
Pork Katsu Curry
by Miss Crumbs A Lot, adapted from All Recipes UK
Curry Sauce Ingredients
2 tbsp Vegetable Oil
1 large Onion (diced)
5 cloves Garlic (chopped)
2 medium Carrots (sliced or oblique cut)
2 tbsp Plain Flour
4 tbsp Mild Curry Powder
1 tsp Garam Masala
2 tsp Honey
4 tsp Light Soy Sauce
1 Bay Leaf
2 1/2 cup Chicken Stock
Pork Katsu Ingredients
4 pieces Pork Cutlet (tenderized)
1/2 cup Plain Flour
1 cup Panko Breadcrumbs
1 egg (beaten)
Salt & Pepper
Olive Oil Spray
1. Prepare the curry sauce first by heating up vegetable oil in a pot. Sweat the onions, garlic carrots for about 10 minutes.
2. Add in plain flour and curry powder. Mix well. Gradually add in chicken stock until well combined.
3. Add in honey, soy sauce and bay leaf. Bring it to a boil then turn down heat and allow it to simmer until the sauce thickens.
4. Stir in garam masala and keep on low heat until ready to serve.
6. Mix flour with a dash of salt and pepper. Coat the pork cutlets with the seasoned flour, then the beaten egg then panko breadcrumbs.
7. Spray olive oil all over the breaded pork cutlet and airfry (I used the Phillips AirFryer) them at 360 degrees F for 10 to 12 minutes or until they are golden brown.
8. Alternatively, you can bake it on a baking tray at 350 degrees F for 30 minutes or until they are golden brown.
9. Slice the pork cutlets, place over cooked rice (short grain Japanese rice) and pour curry sauce over.
Makes 4 servings
Beef and Broccoli Stir Fry, a classic Chinese recipe that is quick & easy to make and taste so much better than take out!
Beef and Broccoli Stir Fry over piping hot white rice is a frequent dish in our household. There is nothing better than a tasty stir fry for dinner. So quick and easy to prepare, it is an added bonus to any home cooked meal. While I prefer to use a wok to prepare stir fries, a frying pan will work just fine. This stir fry combines beef and broccoli in a flavorful sauce made with Chinese cooking wine, oyster sauce, light soy sauce and sesame oil. Feel feel to substitute shrimp, pork or chicken for the beef, if desired.
Beef and Broccoli Stir Fry
by Miss Crumbs A Lot
1 lb Beef Chuck Roast or Tenderloin (thinly sliced)
14 oz Broccoli Florets
1 Red Bell Pepper (finely diced)
1 oz Ginger (thinly sliced)
3 cloves Garlic (chopped)
2 tbsp Water
2 tbsp Vegetable Oil
1 tbsp Light Soy Sauce
1 tbsp Cornstarch
1/4 tsp White Pepper Powder
3 tbsp Oyster Sauce
1 tbsp Sesame Oil
2 tbsp Chinese Cooking Wine
1/2 tbsp Light Soy Sauce
1. Marinate beef slices in light soy sauce, cornstarch and white pepper powder. Set aside.
2. Prepare the sauce by combining the oyster sauce, sesame oil, Chinese cooking wine and light soy sauce. Set aside.
3. Heat vegetable oil in a wok or frying pan over medium heat. Stir fry the ginger slices until they are golden brown and fragrant.
4. Add in chopped garlic and marinated beef slices. Continue stir frying until the meat is about half cooked.
5. Add in broccoli florets and diced red bell peppers. Continue stir frying until the meat is almost cooked.
6. Add in the sauce and mix well. Drizzle over 2 tbsp of water and mix well. Simmer covered for a few minutes until the sauce thickens.
7. Serve with or over white rice.
Makes 4 servings
Chicken Cacciatore, a hearty and earthy version of the classic Italian dish that goes extremely well over your favorite pasta or just on its own.
Chicken Cacciatore is a popular Italian dish that is traditionally made with braised chicken or rabbit and often include base ingredients like onions, garlic and tomatoes. This classic dish must have hundreds of versions, all resulting in a delicious, flavorful pot of braised chicken. My version is simplified with only a handful of basic ingredients and extremely juicy and tender chicken that falls off the bone. I received two thumbs up from both my kids who are my harshest critics so I hope you'll try this easy recipe and that your family will enjoy it as much as mine does.
by Miss Crumbs A Lot
2 lbs Chicken Thighs
2 Green Bell Peppers (cut into 1 inch bite size pieces)
1 Onion (finely diced)
3 cloves Garlic (chopped)
2 cups Sliced Mushrooms
1 can 29oz Tomato Sauce
1 tbsp Balsamic Vinegar
6 sprigs Thyme
1 1/2 tbsp Olive Oil
1. In a cast iron pot, heat olive oil on medium/high heat. Brown the chicken pieces for a few minutes on each side. Remove from pot and set aside.
2. With the remaining oil in the pot, stir fry garlic and onions for a few minutes, until fragrant. Add in green bell peppers and mushrooms and mix well.
3. Add in tomato sauce and bring to a light boil.
4. Add balsamic vinegar and season with salt and pepper.
5. Return the chicken pieces to the pot and add thyme.
6. Cover and bake in oven at 425 degrees F for 1 hour.
7. Serve over your favorite pasta, rice or salad.
Pandan Cake is a light, fluffy and fragrant sponge cake that is named the National Cake of Singapore.
Pandan Cake is a light and fluffy sponge cake that is infused with the aromatic flavors from pandan leaves (screwpine leaves). Also known as Pandan Chiffon, this popular Southeast Asian cake has been recently named one of the world's 17 best cakes and the National Cake of Singapore by the travel website of US's news outlet CNN, an accolade that we share with our neighbor, Malaysia. The CNN article dated April 2, 2017 said, " The radioactive hue of this cake belies its natural woodsy flavor. When married to fluffy-yet-moist chiffon cake, it's a revelation."
Pandan cake is particularly loved in Singapore & Malaysia, and of course in my home! Due to its rich flavor but light texture, my kids love to have it for breakfast or as an afternoon snack. And because it is my birthday today (yes, I was born on the 4th of July and as a child, I believed the fireworks were for me too), I thought it would be great to share a cake recipe. A traditional Singaporean cake that brings back intense childhood memories for me. Happy 4th of July and Happy Birthday to Me!
by Miss Crumbs A Lot, adapted from Diana's Desserts
8 Eggs (yolks and whites separated)
1 1/4 cup Sugar
3/4 cup Vegetable Oil
1 tsp Vanilla Extract
3/4 cup Coconut Milk
1/4 tsp Pandan Extract
1/4 tsp Green Food Coloring
1 cup Self-Raising Flour (sifted)
1/2 tsp Cream of Tar Tar
Confectioner's Sugar (for dusting)
1. Combine coconut milk, pandan extract, green food coloring in a bowl and set aside.
2. In another bowl, beat yolks with sugar, vegetable oil and vanilla extract.
3. Add in flour and mix well.
4. Add in coconut milk mixture in 2 to 3 batches and mix well.
5. In another bowl, beat egg whites until they are frothy. Add in cream of tar tar and continue beating till a firm peak is formed.
6. Fold beaten egg whites gently into the flour & egg mixture in 3 batches.
7. Pour batter gently into a 10 inch ungreased angel food cake pan and give it a light tap on the counter top to smoothen the surface.
8. Bake at 320 degrees F for 55 to 60 minutes.
9. Remove cake from the oven and carefully invert the cake upside down on a cooling rack.
10. Once it is completely cooled, remove the cake from the pan. Dust it with sifted confectioner's sugar.
11. Slice the cake in a "sawing action" with bread knife or any knife that has a scalloped edge.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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