Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time. This method cooks the item evenly on the outside while keep the inside “juicy” (Wikipedia).
To sous-vide something like a professional cook, you need to get a vacuum sealer and a sous vide machine which can cost close to USD$1,000 in total. And no home cooks will use the sous vide machine every single day.
So when I saw this video:
I knew I had to try it out!
This method works like a charm and in my opinion, I think it’s way easier than cooking poached eggs.
I love tortilla wraps because they are so versatile. You can use it to make burrito wraps, toast it to crispy perfection to accompany soups/dips and best of all, you can use it as a pizza base.
Made this light and healthy meal on pilates day so whatever workout I’ve done won’t go down the drain.
1/2 chicken breast, sliced
1 tortilla wrap
2 tablespoons of black pepper sauce (I used lee kum kee)
1 slice low fat cheddar cheese
1 stalk of coriander, chopped
1. Marinate chicken slices with 1 tablespoon of black pepper sauce.
2. Cook chicken in toaster oven for 15 minutes.
3. Spread 1 tablespoon of black pepper sauce on the tortilla wrap.
4. Arrange the partially cooked chicken on the wrap, add coriander then cheese.
5. Toast in oven at 220 degrees celsius until the cheese melts.
Sometimes, I have a craving for Shilin’s XL chicken but I always feel guilty after eating it. So, I googled for a recipe online and found out the spices used in making this awesome yummy chicken. And instead of deep-frying the chicken, I baked it instead.
I have to say it turned out to be 80% similar to the original deep fried version which is satisfying enough! I love it when I can turn an unhealthy recipe into a healthy one.
Shao Hsing wine
Chopped chinese parsley
Note: There’s no measurements for this recipe because I don’t really measure my ingredients when I cook. Refer to this recipe if you need some form of measurement.
1. Pound the chicken with a tenderizer to make it as flat as possible.
2. Marinade with ingredients under marinade for at least 3 hours or more.
3. Coat the chicken with corn flour first, egg and then panko.
4. Cook it in a toaster oven for 20 minutes or when the crust starts to brown a little.
5. Add ingredients under Seasoning to the chicken. Eat immediately.
I made it into a sandwich for a more balanced meal.
I’ve been eating Special K almost everyday for lunch. 1 bowl is enough to last me till dinner. Sometimes I add walnuts/almonds and even fruits. And to top it off, reduced sugar soya milk.
Fresh figs are so delicious. It’s my first time eating them because it’s so rare in Singapore (I don’t know why I didn’t stuff myself with it when I was in Europe). Not to mention expensive. 4 pieces for $4.50 at NTUC Xtra.
There’s nothing more satisfying than warm toast with a sunny side up egg. Not to mention that it only takes like 2 seconds to put them together.
I used freshly baked soya bread from NTUC Xtra. It actually still tasted good after a week. I put it in the fridge of course, to lengthen it’s nom-span.
Egg was cooked in the microwave using this awesome $2 daiso plastic ware. I have yet to find the perfect timing for my eggs though. 30 seconds overcooked the yolk and 25 seconds was not enough to fully cook the whites.
Yet another tofu dish because I had to finish using 2 blocks of tofu before they turn bad. I felt like a vegetarian after not eating meat for 2 days. Initially, I wanted to add kimchi just below the cheese but I totally forgot. Shall try it next time.
Ingredients: 1 block firm tofu / half a zucchini (sliced) / 1 slice reduced fat cheddar cheese / 1 slice wholemeal bread / 1 tbs bulgogi marinade / parsley / salt / pepper
1. Cut tofu into cube and marinade with bulgogi sauce, salt and pepper.
2.Season zucchini with salt and pepper. Put these 2 ingredients in the oven and grill until cooked.
3. Arrange the sandwich and put a cheese on top before toasting.
4. Serve when the cheese has melted.
I think tofu and thai sweet chilli is one of the best marriages in food.
1 block of firm tofu
1 tbs thai sweet chilli sauce
Extra virgin olive oil
1. Slice zucchini and firm tofu into desire size and season with salt, pepper and oil. Place them in an oven toaster for 20 minutes.
2. Let it cool for awhile before assembling the salad.
3. Top the salad with thai sweet chilli. Mix well before eating.