A protein rich, super flavorful and satisfying White Bean and Broccoli Meatball recipe that is quick and easy to make.
It has been more than 2 weeks since we returned from our Spring break vacation and one of the hardest thing for me after a week long holiday is to try and get right back into our routine and diet. It certainly did not help with the long Easter weekend that we just had. While it has been an amazing time spent with family and friends, it was difficult to exercise control with those yummy chocolate eggs that the Easter bunny left behind for us.
So, determined to still eat healthy while trying to get out of this funk, I made one of my go-to dishes, White Bean and Broccoli Meatballs. They are so quick and easy to make, even when you feel like you need a vacation after a vacation, these little puppies are still not difficult to churn out. You can make a large batch, store them in the refrigerator or freezer and make several meals out of them.
Kian and I prefer to keep our meals low carb, so these White Bean and Broccoli Meatballs are perfect as I omitted breadcrumbs in this recipe. We love them over a bed of zoodles (spiralized zucchini noodles) that we sauté with pesto while Bella and Jamie enjoy theirs with pasta in Alfredo sauce. It makes such a flavorful and satisfying meal. You can even toss the meatballs in Go-Chu-Jang sauce (Korean hot and sweet sauce) and have them as an appetizer or side dish.
White Bean and Broccoli Meatballs
by Miss Crumbs A Lot
2 lb Ground Beef (85% lean, 15% fat)
8 oz Broccoli
1 19 oz can White Cannellini Beans
1 tsp Salt
1/2 tsp White Pepper Powder
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1. Preheat the oven to 375 degrees F.
2. Using a food processor, chop the broccoli until it is a fine mince and set aside.
3. Rinse and drain the white cannellini beans and grind them with the food processor until a smooth mash is formed. Set aside.
4. In a large bowl, combine the ground beef, minced broccoli, mashed white cannellini beans, egg, salt, white pepper powder, dried oregano, garlic powder and onion powder. Mix well.
5. Shape them into 1 inch round balls and place them on a baking tray.
6. Bake at 375 degrees on the middle rack for 20 minutes. The broil on high for 5 to 7 minutes or until golden brown on the middle rack.
7. Serve with your favortie sauce or choice of pasta or sauce.
Make approx. 60 meatballs.
A lovely combination of scallops and bacon on skewers, perfect as a hand held bite or as a dinner party appetizer.
I love scallops! And I love bacon too. So, the combination of these two ingredients is definitely a match made in heaven, in my opinion. The smokey flavor of bacon complements and enhances the sweetness of scallops when paired with it. Drizzled with a fermented black bean aioli, it adds a layer of complex flavor and a delicious boost of umami.
Fermented black beans, also known as salted or dried black beans, are made from soy beans that have been dried and fermented with salt and some other spices such as chillies, garlic, ginger etc. They can be easily found in Asian supermarkets and are sold in jars. If you do not live near an Asian supermarket, black bean sauce is often available at the international or Asian foods aisle. And you can substitute the fermented black beans with the sauce instead. One of my favorite brands that I often use is "Lee Kum Kee". And they can be found in my local HEB store.
Scallop Satays with Bacon and Black Bean Aioli
by Miss Crumbs A Lot, adapted from "Simply Ming In Your Kitchen" Cook Book
15 Large Whole Scallops
4 slices Bacon
3 cloves Garlic (minced)
1 1/2 tsp Fermented Black Beans (chopped)
1 bunch Scallions or Spring Onions (thinly sliced and divided)
1 Egg Yolk
1 1/2 tsp Dijon Mustard
1/2 cup + 1 1/2 tsp Olive Oil
1 tbsp Lemon Juice
5 8" Skewers
1. Soak skewers in water for at least an hour. Pat dry with paper towel.
2. Skewer 3 scallops and place them toward the top of each skewer. Refrigerate them if not using them immediately.
3. Bake bacon slices in 400 degrees F for 20 minutes, until they are crispy. Drain off fat and pat dry with a paper towel. Chop the bacon into small pieces. Set aside for later use.
4. In a pan, heat up 1 tsp of the bacon fat from the baking tray. Add in chopped garlic, black beans and 3/4 portion of the chopped scallions. Sauté for about a minute, until the vegetables are soft. Season with salt and pepper and set aside for later use.
5. Prepare the aioli by placing 1 egg yolk, 1 1/2 tsp mustard and 1/2 cup olive oil in a food processor. Season with salt and pepper. Blend until an emulsion forms. Transfer into a bowl and mix in chopped fermented black beans. Add in 1 tbsp lemon juice and stir well.
6. Heat 1 1/2 tsp olive oil in a pan over medium-high heat. Season skewered scallops with salt and pepper. Pan fry the scallops for about 30 seconds each side, until they are golden brown and just cooked through.
7. Drizzle the black bean aioli over the scallop skewers and garnish with chopped bacon and remaining scallions.
Makes 5 Skewers
Curry Puff Pastries, a scrumptious and flaky variation of the traditional Singapore Curry Puff that is wrapped in puff pastry instead.
In a blink of an eye, here we are with a week of the New Year gone already. 1 week down and 51 more weeks to go. It may seem like a long time to go but time always seem to just fly by when you're not paying attention.
I have kept myself busy by spending time with family who is visiting from Singapore, hosting parties and keeping up with our annual family traditions. And before I knew it, we were sprinting toward Christmas, Bella's birthday (which falls on December 27) and the New Year. While I took a month off from my blog, I never took a break from the kitchen. I was constantly making dinners for a household of 8 people or preparing dishes for a party.
On the topic of parties, for Bella's 9th birthday party, she wanted it to be "Harry Potter" themed. I had so much fun preparing and cooking for it. And I was so glad that my family is visiting. They helped out so much! We created letters from Hogwarts as invitations, hung battery operated candles with fishing line over my kitchen island to recreate the Great Hall, made Polyjuice Potion Slime and even made a Dementor pinata. The house was decorated with "wanted" posters of Sirius Black and Moaning Myrtle made a couple of appearances in some of our mirrors.
The refreshments had to be in theme too. I found non-alcoholic Butter Beer from my local grocery store and served it with vanilla ice cream and whipped cream. A little too sweet for my liking but I think the kids had a blast! We even printed paper wings and stuck them onto Ferraro Rocher chocolates to make them look like "Golden Snitches". But the highlight had to be the Curry Puff Pastries that we named "House Elf Curry Puff Pastries" for the party. Inspired by Harry Potter's Pumpkin Pasties, I tweaked my traditional Singapore Curry Puffs recipe and made them with store bought frozen puff pastries instead. In fact, some bakeries in Singapore make them this way too. These flaky and crispy curry puff pastries were absolutely delightful and were flying off the platter at the party. A perfect finger food for any occasion really.
Curry Puff Pastries
by Miss Crumbs A Lot
5 tbsp Cooking Oil
1 Medium Red Onion (diced finely)
3 tsp Garam Marsala Powder
4 tsp Curry Powder
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 cup Chicken Breast Meat (diced 3/8")
2 large Potatoes (skinned, boiled and diced 3/8")
1 1/2 tsp Sugar
1/2 tsp Black Pepper
1 tsp Salt
3 boxes Pepperidge Farms Puff Pastry Sheets (6 sheets)
1 egg (beaten)
1. Prepare the filling first. Heat oil and stir fry onions on medium heat until golden brown.
2. Add in 3 tsp garam marsala powder, 4 tsp curry powder, 1 tsp chilli powder, 1 tsp turmeric powder and continue to stir fry gently.
3. Add in 1 cup diced chicken and stir fry until chicken is cooked. Add in potatoes, 1 1/2 tsp sugar, 1/2 tsp black pepper, 1 tsp salt and mix well. Set aside to cool.
4. Preheat oven to 400 degrees F.
5. Remove pastry sheets from the box & packages and allow them to thaw for up to 40 minutes, until it is soft and does not crack or break when unfolding. The pastry sheet should still be cold.
6. Cut each pastry sheet into 4 squares. Place 2 to 3 tbsp of curry filling in the middle of the pastry and fold it over into triangles, sealing the edges with water. Use a fork to create a crimping pattern on the edges and brush the beaten egg over the top.
7. Bake for 15 minutes or until golden brown at 400 degrees F.
Makes 24 pieces.
Curried Pumpkin Soup, a creamy and yet light soup that makes a great appetizer and a perfect start to an chilly winter's meal.
Curried Pumpkin Soup, a combination of flavor that marries the complex essence of South Asian spices with one of the most popular winter squash. This creamy and yet light soup is perfect as an appetizer or as a meal on it own when coupled with some warm bread
After a cold, winter-like weekend that we just had in Houston, this steaming bowl of Curried Pumpkin Soup will help you stay warm and cozy during the winter months. While the temperatures now are a range of between 40 to 60 degrees, that is pretty typical weather for -mid-winter in Houston. A tasty bowl of soup to warm your body and soothe your soul is always welcomed.
Curried Pumpkin Soup
by Miss Crumbs A Lot, inspired by Epicurious
2 Medium Onions
2 cloves Garlic
1 oz Ginger
2 tbsp Butter
1 1/2 tsp Salt
3 tsp Mild Curry Powder
1 tsp Garam Masala
2 15 oz Canned Solid Packed Pumpkin
5 cups Chicken Stock
1 cup Coconut Milk
1 tsp Red Pepper Flakes (optional)
1. Using a food processor, minced the onions, garlic and ginger.
2. Heat up a cast iron pot or heavy bottom pot and add in butter. Once the butter has melted, add in minced onions, garlic and ginger. Stir fry for a few minutes until it is fragrant.
3. Add in 1 1/2 tsp salt, 3 tsp mild curry powder, 1 tsp garam masala and mix well.
4. Stir in pumpkin, chicken stock, coconut milk and red pepper flakes (optional). Bring it to a boil then reduce heat and simmer for 30 minute or until the soup has reduced to the thickness of choice.
5. Puree the soup with a hand held blender. Season with salt and pepper, if required and garnish with chopped cilantro.
Makes 10 servings
Egg Foo Yong, a hearty and fulfilling Chinese style omelette that is perfect for any meal of the day.
Egg Foo Yong is an Asian style omelette dish, specifically Chinese Cantonese. It is fried until the omelette fluffs ups and the edges are crispy, leaving the middle moist. It is a common dish on the menu of a "Zi Char" stall (a Hokkien term used in Singapore to describe a Chinese stall that offers a wide selection of common and affordable dishes that are very much akin to having a home cooked meal).
Growing up, my mom would often make this dish on the weekends. Both my parents worked when we were growing up so my mom would always make it a point to prepare home cooked meals for us on weekends. I have fond memories of having porridge for lunch on Sundays and Egg Foo Yong was a frequent side dish that went along with our lunches. The fragrant and flavorful was a perfect side dish and my mom often added onions or Chinese chives to it. You can add anything to it, which makes it such a versatile dish.
So last week, instead of having lunch out on Saturday, which we normally do after the kids' gymnastics classes, I cooked lunch at home and had Egg Foo Yong as well. It brought back so much memories of my childhood and I shared those stories with our kids. Even Kian mentioned that we have not had lunch at home like this on a weekend in a long time and it was really nice and we should do it more often.
Egg Foo Yong
by Miss Crumbs A Lot, adapted from "The Meat Men Sg"
1/2 tsp Salt
1/4 tsp White Pepper Powder
1/2 Onion (sliced)
1/4 lb Shrimps (shelled & deveined)
1/4 cup Chinese Char Siu Pork (diced)
1 Spring Onion (cut into 2" slices)
1/4 cup Mung Bean Sprouts
1/2 Iceberg Lettuce (shredded)
7 tbsp Vegetable Oil
1. Whisk 5 eggs and season with 1/2 tsp salt and 1/4 tsp white pepper powder. Place shredded lettuce on a serving plate. Set them both aside.
2. Heat 1 tbsp of vegetable oil in a non stick wok and add in sliced onions. Stir fry until they are translucent.
3. Add in 1/4 lb shrimps, 1/4 cup diced Chinese char siu pork, 1/4 cup mung bean sprouts and sliced spring onions. Mix well and stir fry for a minute. Spoon mixture out and add it into the eggs.
4. Clean the wok and heat 6 tbsp of vegetable oil until it is hot. Gently pour in the egg mixture. Swirl the wok gently to allow hot oil to partially cook the omelette. Cover and let it set for a few minutes.
5. Once the bottom and edges are golden brown and crispy, gently flip it over using 2 spatulas. Continue cooking until the eggs are cooked through. Serve over shredded lettuce.
Stir Fried Bean Sprouts with Salted Fish, an extremely simple dish but so tasty and flavorful.
Stir Fried Bean Sprouts with Salted Fish has always been one of my favorite dishes, even as a child. While most children disliked bean sprouts (also known as mung bean sprouts), My younger brother, Jody and I have always enjoyed them. Not my youngest brother, Jordan though. It has always been a challenge to get him to eat vegetables, even till this day.
When we were kids, we would go food shopping at the wet market with my mom. Wet markets are usually partially covered markets where food vendors sell their products. There will be the meats and fish sections, fruits and produce, dry goods and usually a hawker center selling cooked one dish meals as well. The vegetable stalls would usually have bean sprouts for sale. They are typically displayed in a large round sieve and sold by weight. Unlike now where bean sprouts are cleaned and roots picked off in a sealed packet, those bean sprouts then still have the roots attached to them. We would buy a large packet of bean sprouts and then head home to pick off the roots before cooking them.
Salted fish is one of the most popular ingredient to cook bean sprouts with. Salted fish is a traditional Chinese food originating from the Guandong province in China. The fish is preserved or cured with salt and was a staple food in southern China. Historically known as the "poor man's food" because the extreme saltiness of the fish was useful in adding variety and taste to the simpler rice based meals. More recently, it has become a popular cuisine in its own right. Another dish that I had shared previously that uses salted fish as flavoring is the "Steamed Pork Patty Rice".
Stir Fried Bean Sprouts with Salted Fish
by Miss Crumbs A Lot
16 oz Bean Sprouts (rinsed and drained)
1/4 cup Salted Fish (finely diced)
1 tbsp Chopped Garlic
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
1 tbsp Water
2 tbsp Chopped Cilantro
2 tbsp Vegetable Oil
1. Prepare the sauce first by mixing 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp shallot oil, 1 tbsp water in a bowl and set aside.
2. Heat up 2 tbsp vegetable oil in a wok on medium heat. Add in finely diced salted fish and stir fry until they are golden brown and crispy.
3. Add in 1 tbsp chopped garlic and stir fry until fragrant.
4. Reduce heat to low and add in bean sprouts. Stir fry for a few minutes. Add in prepared sauce and mix well. (Do not overcook bean sprouts, you'd still want a crisp and crunchy texture).
5. Turn heat off and stir in chopped cilantro. Serve immediately.
"Old School" Fried Chicken Wings, a Chinese crispy chicken wing recipe that is so easy to make and yet so flavorful!
"Old School" Fried Chicken Wings is a simple Asian crispy chicken wing recipe that has been around for a long time. It is even a staple item on the bistro menu of IKEA Singapore! These scrumptious crispy wings are also commonly sold in Singapore school cafeterias. And the cafeterias are called canteens or tuckshops back in Singapore. Hence, I also refer to these wings as Canteen or Tuckshop Chicken Wings.
I made it for my Singapore National Day "makan" party last weekend and it was a huge hit! It is always great to get together with fellow Singaporeans, especially to celebrate Singapore's 52nd year of independence (SG52) and what makes us unique. We also had a wonderful multinational group of friends join us in our celebrations as well. And to give everyone a little taste of home, I made Nasi Lemak with dishes (recipes are on my blog) like Beef Rendang, Sayur Lodeh, Chicken Curry and these tasty "Old School" Fried Chicken Wings. We celebrated SG52 in true Singaporean style, with authentic Singaporean food!
"Old School" Fried Chicken Wings
by Miss Crumbs A Lot, adapted from Spice n Pans
5 lbs Chicken Wings
4 tbsp Oyster Sauce
4 tbsp Shao Xing Chinese Cooking Wine
1 tbsp Dark Soy Sauce
3 tbsp Light Soy Sauce
1 tbsp Chicken Bouillon
1 tsp Salt
Dash of White Pepper Powder
8 tbsp Potato Starch (divided)
Oil (for deep frying)
1. Clean the chicken wings and dry them with a paper towel.
2. In a large bowl, marinate the chicken wings with oyster sauce, Shao Xing Chinese cooking wine, dark & light soy sauce, chicken bouillon, salt, white pepper powder and 5 tbsp of potato starch. Mix well.
3. Cover with plastic wrap and allow it to marinate in the refrigerator for a minimum of 6 hours or overnight.
4. Before frying, mix in remaining 3 tbsp of potato starch to the marinated chicken wings.
5. Heat oil to 375 degrees F. Fry the chicken wings for 5 minutes or until they are golden brown and crispy.
Scotch Eggs with an Asian Twist, a traditional British picnic food with the unique flavor of a simple Asian ingredient - Chinese Sausage!
Scotch Eggs are a common British picnic food that consist of hard boiled eggs that is wrapped with sausage meat, breaded and deep fried or baked.
Inspired by Gordan Ramsay's Scotch Eggs with a Twist recipe, I played around with the recipe and added Chinese Sausage, specifically "Yun Cheong" (pork and duck liver Chinese Sausage), for a slightly sweet and smokey savory flavor. In one of my previous post, "Low Carb Chinese Sausage and Chives Cloud Bread", I used and wrote a little about Chinese sausages. Chinese sausages (commonly known as "Lup Cheong" in Cantonese) is a pork meat sausage that is cured and has a slight sweet and savory flavor, with similar textures to salami. In this recipe, I used "Yun Cheong", a pork and duck liver Chinese sausage that has a close resemblance to boudin in terms of texture and color. I was also unable to find plain sausage mince so I went ahead with a mild Italian flavored one and did not season it. If you're using plain sausage mince, you could season it with salt, pepper and any herbs of your choice.
These little hand grenades was an absolute party in our mouths, with the egg yolks still soft and runny on in the inside. I scored two thumbs up from my family!
Scotch Eggs with an Asian Twist
by Miss Crumbs A Lot, inspired by Gordan Ramsay
7 Eggs (1 beaten)
1 1/4 lbs Mild Italian Sausage Mince
1 cup Chinese Pork and Duck Liver Sausage (Yun Cheong) (finely diced)
1/4 cup Green Apple (shredded)
1 cup Plain Flour
1 1/2 cup Panko Bread Crumbs
1. Bring a pot of water to a boil, gently lower 6 eggs into boiling water using a ladle to prevent the eggs from cracking.
2. Cook for 4 1/2 minutes. Drain hot water immediately and cool eggs with cold water.
3. Peel shells off eggs by cracking it slightly and placing it back in the water. Water should seep into the egg and allow you to peel off the shell quite easily. Set aside.
4. In a bowl, mix mild Italian sausage mince with finely diced Chinese pork and duck liver sausage and shredded green apple. Mix well.
5. Prepare an assembly line of plain flour, 1 beaten egg and Panko bread crumbs that is seasoned with salt and pepper.
6. Divide the sausage mince mix into 6 portions and carefully wrap each hard boiled egg with it. Make sure it is not too thick of a coat as that would make it too dense.
7. Next, dredge each meat wrapped egg with the plain flour, then egg wash and finally coating it with the seasoned Panko bread crumbs. Press down the bread crumbs gently into the meat wrap to prevent the crumbs from falling off and burning while frying.
8. Heat a pot of vegetable oil, about 4 inches deep. Fry the meat wrapped eggs for about 8 minutes on medium heat until they are golden brown.
9. The meat should be cooked and the egg yolks still soft and runny.
Makes 6 servings.
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.
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.