Cantonese Minced Beef with Egg over Rice, the ultimate comfort food that is so quick and easy to make, it is a weeknight dinner must have.
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
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
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
Kimchi & Meatball Stir Fry Bowl with Cauliflower Rice, inspired by the ingredients and flavors of Korean cuisine, is so scrumptious and healthy, you would want to make extras for lunch the next day.
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
2 lbs Ground Beef (80% lean, 20% fat)
1 15 oz Can White Cannellini Beans
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)
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
Beef Rendang, a Malay style dry curry beef dish that is rich in spices and so easy to make.
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.
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!
by Miss Crumbs A Lot
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
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
Spaghetti Bolognese, a recipe with very simple ingredients that creates a really tasty family meal.
Recently, Kian's youngest sister Elena (or Ellie, as we fondly know her as), had confirmed her wedding date with her long time fiancé, Federico. They are both actors living out in New York and Federico is Italian. We have had the pleasure of having them spend a couple of holidays with us in our home over the last few years. Federico is also very passionate about cooking and was very generous in sharing his grandmother's recipes with me. I can definitely see a Singaporean and Italian cuisine collaboration in the future. *grin*
One of our all time favorite recipe that he taught me is "Spaghetti Bolognese". Bella and Jamie absolutely love this dish and would often clean out their bowls. It is a simple recipe with very basic ingredients and I often make a large batch (by doubling the recipe portion) whenever we plan to have it for dinner. They can been refrigerated or frozen in individual serving portions. Perfect for those busy week nights when you need to have dinner prepared quickly. Buon Apetito!
by Miss Crumbs A Lot
1 lb Minced Beef (20% fat, 80% lean)
3 stalks of Celery
1/2 Large Onion
5 cloves Garlic
1 28 oz Can Tomato Sauce
1/4 cup White Wine or White Wine Vinegar
Salt & Pepper
2 tbsp Olive Oil
Spaghetti or Choice of Pasta
Freshly Chopped Basil
Grated Parmesan Cheese
1. In a food processor, mince the carrots, celery, onion and garlic (seperately)
2. Heat 2 tbsp of olive oil in a pot and stir fry the minced onion and garlic until fragrant.
3. Add minced carrots and celery and continue stir frying for a few minutes, until the vegetables are soft.
4. Add white wine into the vegetables and mix well.
5. Add the minced beef and stir fry until meat is cooked, breaking up the minced meat.
6. Season with salt and pepper. Allow it to simmer for 20 min.
7. Toss in spaghetti or choice of pasta with chopped basil and grated parmesan cheese.
Makes 4 Servings
Beans & Leek Begedil, a Malay style fried bean patty that is low carb friendly and still satisfying and flavorful.
Beans & Leek Begedil (Malay Style Fried Bean Patties) that is slow carb diet compliant, a diet from Tim Ferriss's 4 Hour Body. In addition to our regular exercise routine, we started this diet 11 days ago and we are already seeing positive results. Kian and I lost 6.5 lbs and 6.2 lbs, respectively. More importantly, for me, my bloating issue has gone down tremendously and my belly is significantly smaller.
The diet is really simple and can be summarized as the elimination of all white carbohydrates & starches, dairy products (with the exception of cottage cheese, butter and ghee) and anything sweet (that includes fruits and artificial sweeteners), with a strong preference for protein, legumes and vegetables. Fortunately, you are allowed 2 glasses of red wine a day! Follow these rules for 6 days and have an off day (or cheat day) to eat whatever your heart desires. I've included a link to the book above if you are interested to find out more.
I have to be honest, the first few days upon embarking on this diet was a huge challenge. Rice and noodles have been a staple in our daily meals. But I think we started off with the right attitude and eventually got the hang of it. Tim Ferriss did mention in his book that the diet is not meant to be enjoyable but he didn't say we cannot attempt to make it easier. So, with a little creativity, I modified one of my previous Begedil (Malay Style Fried Potato Patties) recipe to try and make it slow carb diet approved. I must add that we are still experiementing, and this recipe is an experiment as well so if any experienced slow carb dieters out there feel that this recipe will not be approved, please let me know.
Beans & Leek Begedil (Malay Style Fried Bean Patties - Slow Carb Diet)
by Miss Crumbs-A-Lot
1 29oz Can White Kidney Beans (drained)
1/4 cup Leek (thinly sliced)
1/4 cup Fried Shallots (thinly sliced and fried in grapeseed oil)
1 lb Minced Chicken or Minced Beef
1/2 tsp White Pepper Powder
1/2 tsp Coriander Powder
1/4 tsp Cumin Powder
1/2 tsp Salt
4 cloves Garlic (finely minced)
Grapeseed Oil or Olive Oil
1. Lightly mash white kidney beans, but not to a complete pulp.
2. Add leeks, fried shallots, meat, pepper, coriander powder, cumin powder, salt and garlic. Mix well.
3. Mold bean mixture into 1/3 cup sized patties.
4. Beat eggs and coat patties in egg wash.
5. Shallow fry in oil till golden brown.
Makes 15 patties
Beef Satay, a marinated beef skewer that is so delectable that you will be the hostess the mostest if you serve this at your party.
Beef Satay was an excellent choice for Jamie's 3rd birthday this past summer. The beef was marinated in some really simple asian seasoning and it turned out amazing. The meat was flavorful and tender; both adults & kids loved the dish.
Satay is a dish of seasoned skewered grilled meat that is serve with a sauce, mainly peanut sauce. Originating from Java, Indonesia, it is also a very popular dish in Singapore at the hawker centers. I remember as children, my brother and I would always ask our late Godfather to get Satay for supper.
These meat skewers are so tasty and easy to prepare, it would be a great dish for parties. You can use beef tenderloin or flanks, although I prefer the former.
by Miss Crumbs-A-Lot
1 1/2 lbs Beef Tenderloin
2 oz Ginger (finely minced)
10 cloves Garlic (finely minced)
3 tbsp Oyster Sauce
3 tbsp Light Soy Sauce
1/2 tsp White Pepper Powder
1 tbsp Sesame Oil
1. Cut beef tenderloin into 1/4 inch thick long strips, about 3 inch long.
2. Place beef strips in a Ziploc bag and marinate with minced ginger, garlic, oyster sauce, soy sauce, white pepper powder and sesame oil. Marinate for 4 hours or overnight.
3. Soak bamboo skewers in water for 15-30 min. This prevents the skewers from burning when you grill them.
4. Skewer the beef strips and grill over med/hi heat. You may use your outdoor gas/charcoal grill, or a grill pan over your stovetop.
5. Serve hot with peanut sauce, if desired.
Slow Cooker Sichuan & Anise Beef Stew has bold flavors, particularly the pungency and spiciness resulting from the liberal use of garlic as well as the unique flavor of Sichuan pepper.
Sichuan & Anise Beef Stew a super easy recipe where you just throw in all the ingredients and you will have a full meal in a couple of hours. Sichuan cuisine is mostly known for its Kung Poa (Sweet & Spicy) Chicken and Ma Po (Numbingly Spicy) Tofu, Sichuan cuisine is one of the most well established Chinese cuisine in the many years of food history in China. Many think that Sichuan cuisine is all spicy but that is not so, especially in Singapore. Sichuan restuarants in Singapore often attempt to combine Singaporean flavors with Sichuan variations. And I found this super easy slow cooker recipe that absolutely duplicates that.
Slow Cooker Sichuan & Anise Beef Stew
by Miss Crumbs A Lot, adapted from "The Slow Cooker Bible"
2 lbs Beef Chuck
1 1/2 tbsp Plain Flour
1 Red Onion (thickly sliced)
2 cloves Garlic (crushed)
1/4 cup Tomato Paste
1 cup Red Wine
1 cup Beef Stock
2 Bay Leaves
3 strips Orange Zest (about 1/2 inch wide)
2 Star Anise
1 tsp Sichuan Peppercorns
1 tsp Thyme (chopped)
1 tbsp Rosemary (chopped)
3 tbsp Coriander (chopped)
1. Trim beef and cut into 1 inch cubes.
2. Place all the ingredients, except for the coriander, into the slow cooker.
3. Cook on high for 3 hours or until beef is tender.
4. Season with salt and/or pepper to taste.
5. Stir in coriander and garnish with the remainder.
6. Serve with rice, if desired.
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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