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Simply Her (Singapore) - - Home & Food Recipes -

1 Tem­peh Reuben Sand­wich

Makes 4

IN­GRE­DI­ENTS 1 tsp co­rian­der pow­der 1 tbsp light soya sauce Salt, to taste Pep­per, to taste 320g tem­peh*, cut into small cubes 1 tsp oil, for greas­ing pan 160g sauer­kraut*, drained 240g em­men­tal or ched­dar cheese, thinly sliced 5 tbsp Thou­sand Is­land dress­ing 1 loaf sour­dough rye bread, cut into 8 slices and toasted 120g but­ter­head let­tuce DI­REC­TIONS 1 Mix the co­rian­der pow­der, soya sauce, salt and pep­per to make the tem­peh mari­nade. 2 Mar­i­nate the tem­peh, then grill it on a greased hot pan for 3-5min un­til cooked. 3 Top the tem­peh with the sauer­kraut and cheese. Mi­crowave it for 1min to melt the cheese. Di­vide into four por­tions. 4 Spread the Thou­sand Is­land dress­ing on each slice of bread. 5 Sand­wich each por­tion of the tem­peh, sauer­kraut, cheese and let­tuce be­tween 2 slices of bread. Let the sand­wiches cool for 2-3min be­fore wrap­ping them, to pre­vent the bread from turn­ing soggy. *Tem­peh is a patty made by fer­ment­ing cooked soya beans. It’s sold at stalls sell­ing bean­curd at wet mar­kets. Sauer­kraut is avail­able at the deli sec­tion at Cold Stor­age.

2 Sum­mer Soba

Serves 1

IN­GRE­DI­ENTS For the yuzu dress­ing: 3 tbsp grape­seed oil 1 tbsp se­same oil 2 tbsp soya sauce 1 tbsp yuzu juice* 1 clove gar­lic, minced 1 spring onion, finely chopped Sea salt, to taste Black pep­per, to taste 300g as­sorted mush­rooms (shi­itake, but­ton, shimeji) 2 tbsp se­same oil Sea salt, to taste Black pep­per, to taste 300g soba

cu­cum­ber, seeded and finely diced

pun­net daikon sprouts* DI­REC­TIONS 1 Pre-heat the oven to 180 deg C. 2 Whisk to­gether all the in­gre­di­ents for the yuzu dress­ing and pour it into a small bot­tle. 3 Cut off and dis­card the mush­room stalks. Wipe the mush­rooms with a damp cloth (in­stead of wash­ing them, to re­tain the flavour). Slice them and toss with se­same oil, sea salt and pep­per. 4 Spread the mush­rooms flat on a bak­ing tray and roast for 15min. Cool, then put them into a lunch box. 5 Blanch the soba in a pot of boil­ing wa­ter for 6-8min un­til al dente. Put it into another lunch box. 6 At the of­fice, toss the soba in the yuzu dress­ing. Top with the cu­cum­ber, daikon sprouts and roasted mush­rooms. *Yuzu juice is avail­able at Meidi-ya or the Ja­panese sec­tion of Fairprice Finest. Daikon sprouts are avail­able at Cold Stor­age.

3 Thai Chicken & Quinoa Salad

Serves 1

IN­GRE­DI­ENTS For the chicken mari­nade: 1 tbsp fish sauce 1 stalk lemon­grass, sliced di­ag­o­nally 1 small piece of gin­ger 1 kaf­fir lime leaf 1 clove gar­lic 2 shal­lots 4 tbsp co­conut milk A pinch of sea salt For the dress­ing: 2 tbsp fish sauce 1 tsp minced gar­lic 2 chilli padi, finely chopped 3 tbsp lime juice 1 tbsp wa­ter 1 skinned chicken breast 1 cup quinoa 2 cups wa­ter 1 small bunch co­rian­der leaves, coarsely chopped 1 stalk spring onion, chopped 3 shal­lots, thinly sliced A small hand­ful of Thai basil leaves, coarsely torn 100g let­tuce, coarsely shred­ded Fried shal­lots, to gar­nish DI­REC­TIONS 1 Blend to­gether all the in­gre­di­ents for the chicken mari­nade. Sea­son the chicken with it and set aside for an hour. Steam the chicken for 20min. Cool, shred and put into a lunch box. 2 Com­bine all the in­gre­di­ents for the dress­ing and seal it in a small bot­tle. 3 Place the quinoa and wa­ter in a pot and bring to the boil. Cook over medium heat for 10 to 15min un­til fluff y. Set aside to cool. 4 Com­bine the co­rian­der leaves, spring onions, shal­lots, basil leaves, let­tuce and the cooked quinoa in a large mix­ing bowl, then put it into a lunch box. 5 At the of­fice, pour the dress­ing over the quinoa salad and toss well. Add the steamed chicken and gar­nish with fried shal­lots.

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