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  1. Bibimbap

    BIBIMBAP Serve: 2 pax   Ingredients: 2 packets of Xndo Zero Rice, preheated as instructions on packaging 6-8 sprigs Chinese spinach, cut into 5 cm long strips 4-5 stalks green asparagus, tender portion only, cut into 5 cm long strips Half a yellow zucchini, cut into 5 cm long slices 1 medium carrot, cut into 5 cm long slices 4-5 dried shiitake mushrooms, soaked until soften, sliced thinly 1 piece of braised firm beancurd (store bought) 1 cup homemade kimchi (using vegetarian fish sauce) 2 eggs for sunny side up   Gochujang sauce mix Ingredients: 3 tbsp gochujang sauce 1 tbsp sesame oil 1 tbsp light soya sauce 1/2 tbsp honey   Method: To a small pot of water, blanch Chinese spinach and asparagus separately until soften. Drain and set aside Add some cooking oil to a saucepan and saute carrots and zucchini separately with a small pinch of salt until soften. Set aside Braise sliced mushrooms with 1/2 tbsp oyster sauce, 1/2 tbsp light soya sauce, 1/2 tbsp sugar and 1/2 cup water until the mushrooms are tender and the sauce is mostly reduced. In a small bowl, mix all the gochujang sauce mix ingredients until a thick paste is formed. To assemble, pour Xndo Zero Rice into two serving bowls and arrange all the ingredients around the bowl. Scoop a generous dollop of Gochujang Sauce Mix in the middle and top with sunnyside ups. Drizzle with more Korean sesame oil and toasted sesame seeds. Serve immediately. *Recipe by Alan Goh from Singapore Home Cooks  
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  2. Breakfast Grain Bowl

    BREAKFAST GRAIN BOWL Ingredients: 25g Quinoa, rinsed 50g Water 1 packet of Xndo Zero Rice 1/3 a ear of Corn A handful of Pine nuts Salt and Pepper, to taste Egg Mushrooms Cherry Tomatoes Arugula, rinsed Avocado, pitted and sliced Lemon wedge   Directions: Place quinoa and water in a microwave-safe bowl, cover with a microwave-safe plate and microwave on High for 6 mins. Stir and microwave for another 3 mins. Let it stand, covered, till all the water has been absorbed. Then fluff it up with a fork and reserve. In a small pot, place enough water to cover the egg and bring it to a boil. Lower egg into the pot and turn the heat to low so the water is just simmering gently. Cook for 6 mins then remove the egg and place in ice water for 2-3 mins. Peel the eggshells carefully and reserve. Lightly coat the corn with olive oil then place in a frying pan over medium heat. Add in the pine nuts to toast them at the same time. When the corn is cool enough to handle, cut the kernels off the cob with a knife and reserve. In the frying pan, heat a tablespoonful of olive oil, blister the cherry tomatoes and cook the mushrooms together. Season with salt and pepper.  In a large bowl, toss together the Keto rice, quinoa, toasted pine nuts, grilled corn kernels and arugula with a drizzle of extra virgin olive oil, and salt and pepper to taste. Top with pan-roasted mushrooms, blistered cherry tomatoes, soft-boiled egg, sliced avocado and serve with a wedge of lemon. Recipe by Adeline Lin from Singapore Home Cooks  
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  3. Home Made Meatball Noodles

    HOME MADE MEATBALL NOODLES Ingredients: Group A: Main Meal Ingredient 1 packet Xndo Zero Noodles (Konjac Noodles) per pax. Each box contain 5 packets. Group B: Ingredients for Minced Pork & Crab Meatballs (Enought for 22 pcs) 300 gm shredded crab meat (can use frozen crab meat) 500 gm minced pork 350 gm fish paste 4 pcs dried Chinese mushrooms (pre-soaked)(finely diced)(optional) 100 gm fresh bamboo shoots (julienned) 1 pc carrot (finely diced) 1 egg yolk Group C: Seasoning for Minced Pork & Crab Meatballs (Enough for 22 pcs): 1 tsp bean paste (tau chio) 2 tsp sesame oil 2 tbsp soy sauce 1/2 tsp pepper 1 bunch finely chopped coriander Group D: For Stock Base 1 box prawn heads & shells (lunch box size) 500 gm pork bones (briefly blanched beforehand) 200 ml homemade or store bought chicken stock 500 ml water 1 cinnamon stick 2 star anise 2 tsp bean paste (tau chio) 1 to 2 pcs fresh coriander roots cooking oil (for browning and aromatics) a handful of julienned fresh bamboo shoots Group E: Garnishing & Condiments coriander (for garnishing) parsley flakes (for garnishing)(optional) sambal belachan or/and sliced chili padi   Directions: Add all Group B & Group C ingredients/seasonings in a large bowl and mixed till even and gluey.  Make into equal sized meat balls and chill in refrigerator overnight or half a day.  When ready to cook, heat a little oil and lightly sauté all aromatic ingredients in Group D (i.e. ginger, cinnamon stick, star anise, coriander roots) in soup pot at medium heat till aromatic.  Add prawn heads/shells and pork bones into the pot and sauté till fragrant.  Add chicken stock, bean paste, bamboo shoots and water into soup pot, cover lid and allow to simmer at medium heat till boiled.  Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness.  Remove scums from stock.  Fold in meatballs in batches. Allow to blanch till fully cooked.  Scoop 2 to 3 cooked meatballs to each serving bowl.  Add 1 packet Xndo Zero Noodles (Konjac Noodles) to each bowl.  Top each bowl with soup, bamboo shoots and garnishing before serve.  Serve whilst hot. Recipe by Rachel Lee from Singapore Home Cooks  
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  4. Prawn and Cabbage Rolls

    PRAWN AND CABBAGE ROLLS Ingredients: Filling Ingredients 1 packet of Xndo Zero Rice 200g fresh peeled prawn meat, deveined 250g minced meat, either pork, chicken or fish paste Handful of black fungus, soaked to soften and then chopped coarsely 3-4 tbsp frozen vegetables, thawed to room temperature 3-4 tbsp goji berries, soaked to reconstitute slightly 2 tbsp light soya sauce 1 tbsp toasted sole fish powder 1 tbsp sesame oil Dash of ground white pepper 1/2 tbsp Chinese cooking wine (huadiao, shaoxing) 1/2 tbsp corn starch Drizzle Sauce Ingredients 1 cup superior stock 1/2 tbsp oyster sauce 1/2 tsp light soya sauce 1 egg white, lightly beaten in a small bowl 1/2 tbsp corn starch or potato starch mixed with 2 tbsp water to form a slurry   Directions: In a mixing bowl, place all the main ingredients (except Napa cabbage) and mix well. Set aside to marinate for 20-30 min Bring some water to a boil in a wok and lower flame to a simmer. Add a pinch of salt and a few drops of cooking oil. Blanch the napa cabbage leaves, 1-2 at a time in the simmering water very briefly (no more than 15s) until just soften. Drain and set aside to cool down slightly. Place a piece of blanched Napa cabbage on a clean chopping board, scoop a tbsp of filling ingredients and lay 2-3 prawns over, proceed to cover with another tbsp of filling ingredients. Roll tightly to form a cylinder. Repeat process with the remaining ingredients until used up Steam the cabbage rolls over high heat until thoroughly cooked through, between 12-15 min depending on the type of minced meat used. Drain slightly and set aside to cool down. Cut the cabbage rolls into halves or thick slices if the rolls are too big. To prepare the drizzle sauce, pour superior stock, oyster sauce, light soya sauce in a saucepan and bring to a boil and add some goji berries. Pour egg white over the surface of the stock mixture and let it set for 15-20s before using a spatula to gently break it up. Pour corn starch slurry over the stock mixture and stir well until nicely thickened. Drizzle the superior stock over the cabbage rolls and serve immediately. Recipe by Alan Goh from Singapore Home Cooks  
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  5. Seafood Paella

    SEAFOOD PAELLA Ingredients: 2 packets Xndo Zero Rice. Each box contain 5 packets. 4 mid sized prawns (deveined but keep heads and shells intact) 1 squid/sotong (cleaned and cut to rings) 8 pcs mussels (can use fresh or frozen mussels) 1 mid sized onion (diced) 1 tsp minced garlic 1/2 cup diced tomatoes (optional) 1 cup frozen mixed vegetables (i.e. peas, corn, diced carrots) 150ml chicken stock 1/2 to 1 tsp cayenne powder 1/4 tbsp saffron Salt and pepper (to adjust to taste before serve) Parsley flakes (for garnishing) 1 to 2 tbsp olive oil 1 tbsp lemon juice 1 lemon (cut to wedges)   Methods: In a pan, saute diced onions in olive oil at medium heat. Add minced garlic and diced tomatoes to stir fry for a minute. Fold in chicken stock to simmer for another minute. Turn to low heat and fold in Xndo Zero Rice. Add mixed vegetables, squids, prawns, mussels and 1 tbsp lemon juice. Add saffron and season with cayenne powder, salt & pepper. Add in more chicken stock if necessary. At medium heat, cover lid and allow to simmer till seafood's fully cooked (approx. 3 minutes) and when stock flavours the rice. Remove lid and garnish. Serve with lemon wedges and top with more seasonings (at your preference). Serve whilst hot. Recipe by Rachel Lee from Singapore Home Cooks  
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  6. Soto Ayam

    SOTO AYAM Ingredients: 1250ml water 1/2 chicken with bones 2 stalks lemongrass, cut & bruised 5 lime leaves 3 bay leaves Salt to taste 1 cube organic vegetable/mushrooms bouillon 5 pkt of Xndo zero noodles 100 grams bean sprouts (blanch in boiling water) 4 hardboiled eggs 2 tomatoes, cut wedges 2 potatoes, slice thinly & fried (Optional) Chopped coriander & spring onions Fried shallots Lime wedges Blend spices to paste 8 shallots 6 garlics 3 slices galangal 3 slices ginger 3 candlenuts 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1.5 teaspoon turmeric powder 1/2 teaspoon white pepper powder 1 teaspoon raw sugar or stevia 1 teaspoon salt   Directions: In a mixing bowl, place all the main ingredients (except Napa cabbage) and mix well. Set aside to marinate for 20-30 min Bring some water to a boil in a wok and lower flame to a simmer. Add a pinch of salt and a few drops of cooking oil. Blanch the napa cabbage leaves, 1-2 at a time in the simmering water very briefly (no more than 15s) until just soften. Drain and set aside to cool down slightly. Place a piece of blanched Napa cabbage on a clean chopping board, scoop a tbsp of filling ingredients and lay 2-3 prawns over, proceed to cover with another tbsp of filling ingredients. Roll tightly to form a cylinder. Repeat process with the remaining ingredients until used up Steam the cabbage rolls over high heat until thoroughly cooked through, between 12-15 min depending on the type of minced meat used. Drain slightly and set aside to cool down. Cut the cabbage rolls into halves or thick slices if the rolls are too big. To prepare the drizzle sauce, pour superior stock, oyster sauce, light soya sauce in a saucepan and bring to a boil and add some goji berries. Pour egg white over the surface of the stock mixture and let it set for 15-20s before using a spatula to gently break it up. Pour corn starch slurry over the stock mixture and stir well until nicely thickened. Drizzle the superior stock over the cabbage rolls and serve immediately. Recipe by Julia Yany from Singapore Home Cooks  
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  7. Stuffed Calamari

    STUFFED CALAMARI Ingredients: 2 x mid size Calamari 2 x Okra (lady finger) 1 pack Xndo Zero rice 1/2 Broccoli 3 Tbsp coconut milk Salt and pepper 3 Tbsp BBQ sauce   Directions: Remove the head, soft cartilage and clean the Calamari. Set aside. Boil Broccoli and Okra for 1-2 minutes. Finely cut the broccoli florets. In a mixing bowl, put in the rice, broccoli, coconut milk, salt and pepper to taste. Mix well. Stuff the rice mixture into Calamari, halfway through insert the Okra. Then continue fill up with broccoli rice mixture till it’s full. Brush Calamari with bbq sauce, bake it oven for 8 minutes at 180 degree Celsius. Take it out, brush again and bake for another 8 minutes. To serve, cut into thick ring sizes and serve with Thai green chilli dipping sauce. Recipe by Rontree Chan from Singapore Home Cooks  
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  8. Asam Laksa

    ASAM LAKSA Ingredients: Rempah Ingredients 10 shallots, peeled and sliced 4-5 dried chilies, reconstituted in hot water 4-5 fresh red chilies, coarsely chopped 1 stalk lemongrass, lower white portion only sliced 1 thumb knob of turmeric root, peeled 1 tbsp belacan, lightly toasted 2-3 tbsp cooking oil Main Ingredients 5-6 ikan kembong, gutted and gills removed. Can use Ikan selar or ikan parang as well 1 small tin sardines, flaked in a small bowl 3-4 pieces asam gelugor 1 stalk bunga kantan, sliced lengthwise into halves 3-4 sprigs daun kesum (laksa leaves) 1 litre water salt and sugar to taste Other Ingredients and Garnishing Condiments 3-4 packets of Xndo Zero Noodles Half a cucumber, deseeded and julienned 2 sprigs mint leaves 1 medium bombay onion, peeled and sliced thinly 2 fresh red chilies, deseeded and sliced thinly 1 small sour pineapple, peeled and shredded 1 stalk bunga kantan, sliced thinly 4-5 calamansi limes, halved 1 small Chinese lettuce, rinsed and chopped coarsely A small bowl "heh koh" (rojak black prawn paste)   Directions: Blend all the rempah ingredients together to form a paste.To a wok, add cooking oil and saute rempah paste until fragrant. Do not fry for too long. Place ikan kembong, water and asam gelugor in a stockpot or casserole and bring to a boil. Simmer until ikan kembong are cooled.  Remove fish and set aside to cool, flake the fish to remove cooked fish meat. Discard bones and head.  Add sauteed rempah paste, sardines flakes, bunga kantan, daun kesum into the fish broth and bring to a boil. Lower flame and simmer for 15-20 min.  Season with salt and sugar to personally liking.  Add ikan kembong flakes and mix well. Pour Zero Noodles directly into serving bowls and ladle hot asam laksa broth over. Garnish with a little of each garnishing condiment and drizzle a generous amount of heh koh with a soup spoon over the top.  Serving immediately. Enjoy! Recipe by Alan Goh from Singapore Home Cooks  
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  9. MCT-Loaded Smoothie

    MCT-LOADED SMOOTHIE How do you take your good fat? For some, ensuring a good dose of MCT each day involves a rather oily swallow of coconut oil. While coconut oil is a good source of MCT, only about 60% of it contains actual MCT (less, actually if you want to get technical, because most of it is in the form of lauric acid, a ‘faux MCT’.  Not everyone can – or is willing to – load up on coconut oil each day, so we at Food for Health by Xndo have launched a much handier form of 100% MCT powder. Ready to eat, handy to carry around and most importantly much more potent! Plus, they come with a host of additional benefits such as prebiotics and dietary fibre. These sachets can be simply added to drinks or food – or even consumed directly! Here’re a few ways to MCT-boost your day. This ultra-rich smoothie will serve as a power breakfast or quick lunch to fuel your day   Ingredients: 1 sachet Xndo Protein Shake 1 sachet Xndo 100% MCT powder 1 small banana ¼ cup Greek yoghurt (optional) ½ cup water or milk (adjust amount to your personal preference)   Directions: Blend all the ingredients together till smooth. Pour into a glass and enjoy!  
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  10. Tomato Cheesy Baked Rice

    TOMATO CHEESY BAKED RICE Prep: 10 mins Cook: 25 mins Serve: 1 pax   Ingredients: 1 pouch of ZERO RICE 1 egg 1 tomato, sliced 1 tsp olive oil 1/4 onion, chopped Pinch cayenne pepper 30ml low fat milk 1/2 cups shredded sharp Cheddar, plus extra for top 1/2 tsp freshly chopped parsley leaves 1/2 tsp freshly chopped thyme leaves 1/2 tsp chopped basil leaves Salt and freshly ground black pepper   Directions: Preheat oven to 220°C. Butter a casserole dish. In a pan over medium-high heat, saute onions with 1 tsp of olive oil and cayenne until translucent. Set aside. In a bowl, whisk together milk and egg. Add the cheese, ZERO RICE, parsley, thyme, basil and combine well. Season with salt and pepper. Pour into prepared casserole dish, put sliced tomatos on rice and top with extra shredded cheese. Bake for 30 minutes and serve piping hot. Options: Use a mix of cheeses for extra oomph! You can even make this ahead of time (prepare up till step 4) and pop this into the oven for a quick, yummy meal!  
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