Every Tuesday, it is game night for our family. We'd make an effort to have dinner early and then have a round of one of our favorite board game. We have been enjoying games like "Catan", "Ticket to Ride", "Sushi Go" and "Ramen Fury", just to name a few. And some of these games would take us 1.5 hrs or more to complete. So, to avoid having the kids go to bed too late, I'd usually make a quick and easy dinner bowl for the family.

This Mongolian Ground Beef stir fry is packed with amazing umami flavors and was so delicious, the family gobbled it up so quickly. We had some leftovers for the kids' lunch the next day and it tasted even better. You can serve it with rice and a side of sautéed spinach with red bell pepper (as shown). For a lower carb option, you can serve it with lentils (as shown) or quinoa.

Mongolian Ground Beef Bowl
by Miss Crumbs A Lot, inspired by Dinner Then Dessert

Recipe
Ingredients
2 lbs Ground Beef
2 tbsp Sesame Oil
1/2 Onion (diced)
3 tbsp Minced Ginger
4 tbsp Mirin
4 tbsp Rice Vinegar
1/2 cup Light Soy Sauce
2 tsp Sesame Seeds
1/2 tsp Crushed Red Pepper
Chopped Scallions (for garnishing)

Cooking Method
​1. In a wok, heat up 2 tbsp of sesame oil. Brown the ground beef and drain the liquids when cooked.
2. Add in diced onion and 3 tbsp of minced ginger. Stir fry until fragrant.
3. Add in 4 tbsp of mirin, 4 tbsp of rice vinegar, half cup of light soy sauce and 2 tsp of sesame seeds. Continue cooking until the meat has absorbed the liquid seasoning..
4. Garnish with a dash of crushed red pepper, chopped scallions and serve with rice, lentils or quinoa. (I added the crushed red pepper on top of the meat before serving as my kids preferred it non-spicy. You may add in the crushed red pepper while cooking for some heat and spiciness, if preferred).

Makes 4-6 servings

Slow Cooker Garlic Sesame Chicken is a great recipe for your busy week nights. Simply prepare the ingredients and allow the slow cooker to do its job. At the end of the day, you will have a delicious and wholesome meal waiting for you.

A couple of weeks ago, Kian was in Singapore for work. While he was away, preparing dinners at home can be a little bit of a challenge. Especially if we have after school activities and both Bella and Jamie are requesting for my attention, all while I am rushing to get dinner ready before we head out for Bella's Brazilian Jiu Jitsu class. And I always want my kids to be able to have a hot meal soon after we get home from after school activities. They will be starving and will have no patience to wait for me cook them a meal. It is like having Chef Ramsay yelling at you on Masterchef, "You have 5 minutes left on the clock! Why isn't the food on the plate yet!?"

So, I broke out the busy mom's best friend, the slow cooker. With some time management and planning, dinner preparation can really be a breeze. With this Slow Cooker Garlic Sesame Chicken recipe, all I needed was 15 to 20 minutes of preparation work. Right before I head out to pick Jamie up from preschool, I prepared the ingredients and set the Slow Cooker Garlic Sesame Chicken to cook and had rice on a timer in my trusty little electric rice cooker.

Shortly after we got home, Bella alighted from her school bus and I was able to give my full attention to the both of them because dinner was already cooking and will be ready in a couple of hours. This works great for my family and out schedule and I hope this easy to prepare recipe can help with your busy week nights too.

Slow Cooker Garlic Sesame Chicken
by Miss Crumbs A Lot

Recipe
Ingredients
3 lbs Chicken Breast
1/2 cup Light Soy Sauce
1/4 cup Oyster Sauce
2 tbsp Sesame Oil
2 tbsp Garlic (chopped)
1 tbsp Ginger (minced)
1 Onion (chopped)
4 tsp Cornstarch
6 tsp Water
Steamed Cooked Broccoli Florets
Sesame Seeds

Cooking Method
1. In a bowl, combine 1/2 cup light soy sauce, 1/4 cup oyster sauce, 2 tbsp sesame oil, 2 tbsp chopped garlic, 1 tbsp minced ginger and 1 chopped onion. Mix well and set aside.
2. Place chicken breast in the slow cooker and pour sauce mixture over the meat.
3. Cover and cook on low for 3 to 4 hours or until the chicken reaches a temperature of 165 degrees F. Remove chicken pieces and cut them into bite size chunks or shred them, whichever way you prefer, then set them aside.
4. Pour sauce into a pot and turn heat on to medium. Mix 4 tsp of cornstarch and 6 tsp water. Once the sauce is boiling, stir in cornstarch mixture and allow it to thicken.
5. Serve chicken and steamed broccoli over white rice, drizzle sauce over and garnish with sesame seeds.

Serves 4 to 6

Ginger Soy Minced Beef is a quick stir fry so easy to prepare and yet still packs in an immense amount of flavor. I promise you that with this recipe, you will not need to order take outs ever again.

School has started for a couple of weeks now here in Houston. We are all getting back into the swing of things and with after school activities & homework starting up, the day seems rather short for the entire family. While I usually have more time to prepare more elaborate meals for my family towards the weekend, I was determined to still make tasty meals that do not require too much time in the kitchen on weeknights. If you noticed, before the summer, I had frequently shared quick and easy meals that are wonderful for weeknight dinners.

Some of the quick and easy weeknight meals that I had previously shared include:

1. Broiled Honey Soy Salmon
2. Beef and Broccoli Stir Fry
3. Chicken Donburi
4. Chicken Fajita Soup
5. Pork Katsu Curry
6. Spaghetti Bolognese

These are just a handful of the many recipes that would be great for weeknight meals. I invite you to explore my website and hope these recipes will help with your meal planning and start off your school year or Fall season on a good note.

Ginger Soy Minced Beef is a recipe that is not only great for weeknight meals, it is also perfect for weekly meal planning as well. They can been made in advanced, packed into lunch boxes with rice and kept refrigerated for your lunches for the next few days. Just throw in a side of your favorite vegetable or salad.

It was a Monday night for us and Bella had martial arts classes that evening (yes, my little princess takes Brazilian Jiu Jitsu classes). Kian, who usually takes her to the classes had a work dinner engagement that night so I had to take Bella to class, with Jamie tagging along. Class would end at 6.30pm and it would take us 10 minutes to get home after that. I did not want the kids to have dinner too late so this is what I did. I set the rice cooker on timer, cooked the Ginger Soy Minced Beef & kept it covered in my pot (heat off, of course) before leaving. When we got home, I prepared a side of sautéed spinach with garlic, salt and pepper and warmed up the Ginger Soy Minced Beef. Within minutes, I was ready to feed two very hungry children a healthy serve of Ginger Soy Minced Beef over piping hot rice and a side of sautéed spinach. I assure you, it was really that quick and easy to make. And it was definitely delicious because, both Bella and Jamie finished their bowls happily!

Ginger Soy Minced Beef
by Miss Crumbs A Lot

Recipe
Ingredients
2 lb Minced Beef (90% lean, 10% fat) *I usually get grass-fed beef as well
2 cloves Garlic (minced)
2 oz Ginger (minced)
1 Onion (finely diced)
2 tbsp Vegetable Oil
3 tbsp Oyster Sauce
2 tbsp Shaoxing Chinese Cooking Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
Dash of White Pepper Powder.

Cooking Method
1. Prepare the sauce by mixing 3 tbsp oyster sauce, 2 tbsp Shaoxing Chinese cooking wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp shallot oil and a dash of white pepper powder together in a bowl and set aside.
2. In a cast iron pot or a pot with a heavy bottom, heat up 2 tbsp of vegetable oil. Add in minced garlic and ginger, stir fry for a few minutes until it is fragrant.
3. Add in finely diced onion and continue stir frying until the onions are translucent.
4. Add in minced beef and stir fry further, breaking up the meat as you fry until the meat is cooked. Add in the prepared sauce and mix well. Allow it to simmer for a few minutes.
5. Serve over plain rice and garnish with sesame seeds and chopped spring onions.

Serves 4 to 6

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

Recipe
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

Cooking Method
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 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

Recipe
Ingredients
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

Marinade Ingredients
1 tbsp Light Soy Sauce
1 tbsp Cornstarch
1/4 tsp White Pepper Powder

Sauce Ingredients
3 tbsp Oyster Sauce
1 tbsp Sesame Oil
2 tbsp Chinese Cooking Wine
1/2 tbsp Light Soy Sauce

Cooking Method
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
​

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

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

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

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