Thermomix Fried BeeHoon (Rice Noodles/Vermicelli)

Ingredients:

1. 1/2 clove of garlic (peeled)
2. 60gm sunflower oil
3. 100gm taugeh (bean sprouts)
4. 100gm carrot (grated)
5. 500gm minced chicken (seasoned with sea-salt, oil and potato starch)
6. Pepper (optional)
7. 500gm of bee hoon
8. 300gm of hot water
9. Sea-salt
10. TMX chicken powder seasoning

--------------------------------------

1. Place carrots into TMX jug. Cover with lid and MC. Set 5seconds/speed 5.

2. Scrape down the grated carrot from sides of TMX jug. Add the garlic and oil.

3. Set 5mins/Varoma/Reverse spoon.

4. Meanwhile soak the beehoon. After the beehoon is softened, drain the water away. Set beehoon aside.

5. Add the minced chicken and set 10 mins/Varoma/Reverse spoon. At about 6 minutes, add the taugeh (beansprouts) through the hole in the lid. Replace the MC on the lid.

6. Next, add the TMX chicken powder seasoning, sea-salt, pepper (optional), beehoon and hot water.

7. Set 5 minutes/Varoma/Reverse spoon.

8. Use the spatula to mix it thoroughly.

9. Pour onto serving dish. Serve hot.

Bon appetit!

Stir-Fried Bean Sprouts with Tofu

Ingredients:

1. 4 square tofu (cut into 6 parts)

2. 4 bulbs of garlic (sliced thinly)
3. 2 cups of bean sprouts
4. Sea-salt
5. Sunflower oil

-----------------------------------

1. Heat up a wok.

2. Add some sunflower oil to the heated wok.

3. Throw in the sliced garlic.

4. Stir-fry until slightly browned and the aromatic garlic smell wafts through the kitchen.

5. Scoop up the garlic into a plate and set aside.

6. Placed the cut bean curd pieces on the wok (use medium fire) and allow it to cook until it is slightly browned.

7. Turn the bean curd pieces over and continue cooking until the other side is browned too.

8. Pour the cooked garlic back into the wok and add the bean sprouts.

9. Add some sea-salt and mix everything throughly.

10. Once the bean sprouts are cooked, you can scoop up the dish onto a serving dish.

11. Serve with hot steaming rice.

Bon appétit!

Bitter Gourd & Bean Curd Chicken Noodle Soup

Ingredients:

1. 1 packet of bean curd skin (fu chok) (There are two types of fu chok. One is for chicken soup/stew. The other is for sweet desserts.) (Washed and broke into smaller pieces)
2. 2 packets of square tofus (cut into 6 equal parts)

3. 1 whole free-range antibiotic-free chicken (skin removed and cut into 4 parts)
4. 1 large bitter gourd (filling/seeds removed and cut into 8 parts)
5. Sea-salt
6. Filtered water (approximately 10 litres)

------------------------------------

1. In a large pot, add the chicken, cut bitter gourd, bean curd pieces, fu chok pieces, water and sea-salt to taste.

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. You can boil some spaghetti noodles and stir-fry some bean sprouts to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup. You can also boil some hard boiled eggs to serve with this soup dish.

Bon appétit!

Stir Fried Spaghetti

Ingredients:

1. 500gm of spaghetti (boiled)
2. 1 medium sized chicken breast (without skin) cut into thin slices (seasoned with sea-salt)
3. 300gm of bean sprouts (washed and drained)
4. 1/2 bulb of garlic (sliced into thin slices)
5. Sunflower oil
6. Sea-salt

-------------------------------------------------------------------

1. Heat a wok.

2. Pour about 3 tablespoons of sunflower oil into the wok.

3. When the oil is hot, add the sliced garlic. Stir fry until slightly browned.

4. Add the chicken pieces and fry until 3/4 cooked.

5. Add the bean sprouts and fry until both chicken and sprouts are cooked.

6. Add the spaghetti and some sea-salt to taste. Mix everything thoroughly.

7. Scoop up onto serving bowl.

8. Serve while piping hot.

Bon appétit!

My Home-Made Chicken Rice - Part 3

3. The Bean Sprout!

Ingredients:

1. 500gm of home sprout beans sprout.
2. 1/4 clove of garlic (sliced into thin slices)
3. Sunflower oil
4. Sea-salt

-------------------------------------------------

1. Wash the sprouts thoroughly.

2. Heat a wok.

3. Pour some sunflower oil into the wok.

4. Add the sliced garlic to the wok and stir fry until slightly browned.

5. Add the bean sprouts, sprinkle some sea-salt and stir fry until cooked.

6. Serve hot with the rice and the chicken.

Bon appétit!

The un-cooked sprouts.

A truly delicious home-made meal!

Low-Salicylate Fried Noodles

Ingredients:

1. 500gm of fettuccine (I can take only the Barilla brand)
2. 200gm of prawns (seasoned with sea-salt)
3. 300gm of minced chicken (seasoned with sea-salt)
4. 2 chicken liver
5. 300gm of mung bean sprouts
6. A handful of garlic and shallots (cut into thin slices)
7. 2 tablespoons of sunflower oil
8. Sea-salt
9. Brown sugar

-------------
Put fettuccine into a pot of boiling water. Add some salt to the water. Boil until soften. Drain the water. Leave fettuccine aside.

--------------
4 large eggs (to be cooked separately)
I made omelet and tore them into pieces to garnish the fried noodles.

----------------------------------------------

1. Pour the oil into a heated wok or pot.

2. Add the garlic and shallots and stir until slightly browned.

3. Add the minced chicken and liver and fry until almost well-done.

4. Then add the prawns and mung bean sprouts.

5. Fry until prawns are cooked and bean sprouts are softened.

6. Add the fettuccine.

7. Then add the sea-salt and brown sugar to taste.

8. Mix all ingredients throughly and stir-fry for another 5 minutes.

9. Once it is done, scoop the noodles up onto a large plate and garnish with the omelet.

10. Serve warm.

Bon appétit!

Home Sprout Mung Bean Sprouts

Mung bean sprouts are low in salicylates. And they are my favourite type of sprouts. But I dislike the sprouts that are sold in the supermarkets. Even the ones in the organic shops. They all have a particular 'smell'. They tend to smell very sour.

And so that was how I started to sprout my own mung bean sprouts.

I searched the Internet for the best way to sprout as most of the commercial ones are grown with chemicals and gasses in 500 galloon machines. (click here)

There are various ways and methods to home-sprouting. But I found that this method which I used, suited me very well.

----------------------------------------------------

Ingredients:

1. 400gm of organic mung bean sprouts
2. A container with a tray
3. Tap water

----------------------------------------------------

1. Wash the beans thoroughly with water and check for spoilt or rotten beans.

2. Soak the beans overnight in a large bowl. Make sure all the beans are submerged in the water.

3. Drain the beans throughly and empty the beans into the tray+container.
(*You may use the water to water your plants. Apparently, it has nutrients in it)

4. Place the tray+container of beans away from direct sunlight and in room temperature.

5. Rinse the beans every 6 to 10 hours.

6. In about 3 to 5 days, you will have fresh, delicious and poison-free home-sprout bean sprouts!

This was what I bought.

They started sprouting after the 1st day itself!

Look at those tails!

Look at all those beauties! 

All cleaned up and ready to be cooked!

I divided them and kept them in 3 different bags. Make sure that they are dried before you keep them in the bags. Otherwise they will rot. Make sure you remember to keep the bags of sprouts IN THE FRIDGE! Otherwise, they will grow moldy and your effort will be wasted.

I stir fried one packet with garlic and cooked another with fried bee hoon and added another packet to a home-made noodle chicken soup!

Go ahead and sprout! You will not regret it.

Happy sprouting!