A Poke Theory Review

I started my new job this week and have been really excited about exploring all the new cafes and salad bars for lunch. Having been working in quite an industrial area previously, my only choices for lunch were in hawker centres, which can get quite boring and unhealthy after a while. 

My new colleagues quickly introduced me to Poke bowls, one of the latest food trends popping up around Singapore recently. Apparently Poke – pronounced as “poh-kay”, is the Hawaiian verb for “section” or “to slice or cut”. 

I have a weird obsession about eating food from bowls, so I was keen to try this new Japanese / Hawaiian twist on the traditional salad ‘pick and mix’ bowl. The main difference being their raw fish meat options and Japanese salad ingredients. 

A Poke Theory is just across from my new office, so it was the best place to try a Poke bowl first. Basically you pick your favourites from the following selections:

1. Base (quinoa, sushi rice, red rice or lettuce leaves) 
2. Meat (shoyu tuna, avocado miso salmon, spicy wasabi salmon, spicy garlic sesame tuna, avocado or wasabi ponzu) 
3. 5x Salads (cucumber, cherry tomato, carrot, pineapple, seaweed salad, avocado, Kimchi, mango or pomegranate)
4. Optional Extras (crunchy kale, teriyaki edamame beans, crispy salmon skin,  spicy roasted cashew nuts, shredded pork or BBQ corn)
5. Top with nori and sesame seeds
6. Add extra sauce if you need
7. Mix and enjoy

As you can see it creates a beautifully colourful bowl of delicious and healthy salad for lunch. 

They also have superfood smoothie bowls  which look just as beautiful and delicious that I will be trying next time.  

A Poke Theory

27 Boon Tat Street Singapore 069623

http://www.apoketheory.com/

Stuffed Sweet Potato

When I was younger I never liked bland food like potatoes, eggs or pumpkin. Strange really, as it’s usually the opposite for children. As I have grown older and my passion for cooking has developed, so has my appreciation of these ‘bland’ foods as the perfect base for more interesting food combinations and flavours.

Here is a quick recipe I knocked together one night for dinner as a twist on the classic stuffed baked potato. For a healthier option I have used orange sweet potatoes and substituted half the mince with lentils.

Ingredients (2 people):

• 2x large sweet potato
• 150g beef mince
• 1x tin of brown lentils
• 4x tbsp sundried tomato paste or passata
• Handful of cherry tomatoes
• 4x spring onions
• Chives
• Grated cheddar cheese
• 2x handfuls of rocket leaves

Scrub the sweet potatoes with skins on under cold running water to remove any excess dirt, pat dry, prick each with a fork, place on a lightly oiled baking tray and place in the oven for approximately 45mins on 180 degrees celsius.

Whilst the sweet potatoes are cooking, cook the mince in a fry pan over a high heat. Once browned, add the lentils, tomato paste, tomatoes and spring onions, season with salt and pepper, then cook through.

Once the potatoes are cooked, assemble your plate with the rocket leaves underneath the potato. Cut the potato in half lengthways and place the mince mixture with cheese and chives sprinkled on top for added flavour.

As always feel free to swap any of the ingredients to suit your preferences and availability to purchase. For example you could swap the rocket for baby spinach, chives for any herb of your choice and use any type of cheese you prefer.

You could also add some plain yogurt if you want as a creamy topping which is healthier than the classic use of sour cream.

Enjoy!

Falafel and Tabouli Salad

I was very excited to discover a new falafel mix from Redmart, the online grocery service I started using recently in an attempt to make my life a little easier with a newborn. I had only seen these back home in Australia and New Zealand, so I have made several failed attempts at creating these from scratch. The mix obviously saves heaps of time as they’re ready in minutes and perfect for those with limited time to prepare a delicious and nutritious vegetarian meal.

Ingredients:

• Falafel Mix
• Spinach
• Cous Cous
• Tomato
• Coriander
• Lemon juice
• Olive oil
• Salt & Pepper

Prepare the falafel mixture according to the packet instructions. Using wet hands, roll a spoonful into a flat disk shape and then place in a fry pan with a splash of olive oil to lightly fry on each side for a few minutes until golden brown. I have tried cooking these in the oven to make them healthier but they turn out quite dry that way, so I find it’s best to fry them for the right flavour and consistency (just ignore the extra calories).

To create the tabouli prepare 1/4 cup of dry cous cous per person in a dish with a large surface area and a lid. Add the same quantity of boiling water, swirl to coat cous cous and then quickly place the lid on top. After 5-10 minutes of steaming you can fluff the cous cous with a fork. This is the best way I have found to create the perfect cous cous rather than following the packet instructions. Whilst the cous cous is steaming you can chop up the tomatoes and coriander (or parsley for traditional tabouli) in a mixing bowl, add some olive oil, lemon juice, salt and pepper, then combine with the cous cous.

Present all ingredients on a plate and enjoy!

If you have an leftovers you can use them to create delicious wraps for lunch the next day. I’d recommend adding some hummus, avocado and cheese if you can squeeze that all in!

 

Quick Steak and Italian Salad

Here’s a super quick and nutritions meal packed with protein and flavour.

Ingredients:

• Rib eye steak
• Mixed salad leaves
• Avocado
• Cherry tomatoes
• Buffalo mozzarella
• Walnuts
• Olive oil
• Salt & Pepper
• Lemon juice
• Seeded mustard
• Honey

Simply heat oil in pan and cook the seasoned steak for a minute or so each side to your liking, then put aside to rest.

Prepare each plate with the salad leaves, cherry tomatoes, avocado, mozzarella and walnuts.

Combine the dressing ingredients of olive oil, lemon juice, seeded mustard, honey, salt and pepper and pour over the salad.

Enjoy!

Remember if you don’t have a particular ingredient you can always swap with something else similar to create your own variation e.g.

Steak – chicken, lamb, fish, etc

Mozzarella – feta, cheddar, ricotta, etc

Super Loco Brunch Review

Singapore is one of my absolute favourite countries, not only because it is so organised, clean, safe and easy to get around, but because of the endless cafes, restaurants and bars on offer. When Rodney and I used to visit here for sanity weekends away from KL, we would have this long standing agreement that so long as there was something new to come back for, we would.

We’ve recently relocated to Singapore after 7 years in KL and I have promised my friends and family that I will restart my food blog to track our culinary experiences, so they know where to go when they visit. Admittedly we’ve been here a month already and this is the first blog to add to my Singapore collection but hopefully it will be first of many.

Over the weekend we decided to check out the new Super Loco Weekend Brunch after being tantalised by their Instagram posts and wanting a change from the usual visits to their sister restaurant and one of our most favourite local bars/taquerias Lucha Loco. Well I think we’ve found our second favourite brunch spot in Singapore! (my favourite being Common Man Coffee Roasters also in Robertson Quay)

We started off with a healthy Super Smoothie which comes standard with ‘Freshly Blended with Banana, Almond Milk, COCOLOCO Coconut Water, Flax Seeds, Agave Nectar’ and your choice of base flavour Mango (which was my choice), Salted Caramel (Rodney’s choice), Banana or Wild Berry.

After much deliberation we chose our brunch dish. I opted for something a little unusual than the traditional eggs for a change with the Acai Super Bowl consisting of mango, blueberries, coconut, quinoa, chia and granola. Not only was it beautifully presented in a coconut bowl but I was also pleasantly surprised to find the blueberries turned into a frozen yogurt consistency and a wonderful balance of creamy quinoa and chia on the bottom with the crunchy granola, fresh mango and shredded coconut on top. Perfect for hot days!

Rodney went for the El Mexicano Grande which was apparently the ultimate breakfast for my Mexican food lover with sunny-side eggs, sourdough toast, pulled pork, esquites (Mexican Street Corn Salad), baked black beans, smashed avocado and roasted tomato salsa.

The only reason Super Loco did not make my top brunch spot accolade was the disappointing coffee which followed. Despite being made from our favourite New Zealand coffee beans Allpress, and despite asking for our flat white to come in a tulip cup (yes one of us is quite particular about their coffee), we received a weak latte in a short glass. If they can sort out their barista skills then Super Loco pretty much ticks all the brunch boxes. However if you don’t drink coffee or you don’t mind going somewhere else afterwards for your coffee, then I highly recommend you visit Super Loco for brunch next weekend.

Happy eating!

SUPER LOCO
The Quayside
60 Robertson Quay #01-13, Singapore 238252
+65 6235 8900
http://www.super-loco.com

Broccoli Bacon Salad

I’ve been feeling a little sluggish recently so I thought I’d prepare a healthy dinner tonight to put things back into balance. I had a broccoli floret and a few other ingredients leftover in the fridge so decided to make my interpretation of a broccoli salad I once tried at a friends BBQ. Ok so I added a bit of bacon but no one’s perfect.

SALAD INGREDIENTS:

• Broccoli Floret
• Celery
• Spring Onion
• Tin Corn
• Bacon
• Almonds
• Dill
• Pumpkin Seeds

DRESSING:

• Olive Oil
• Dijon Mustard
• Tarragon Vinegar
• Sesame Oil
• Lemon Juice
• Salt & Pepper