Tuesday, April 13, 2010

A Healthier Crunch

 Chicken Roulade
brought to you by NTUC FairPrice

Get a taste of nostalgia with these wholesome, delicious crackers


My oldest memories of cream crackers are of sitting at the old wooden dining table in my childhood home and chomping on them with a mug of Milo.

I’m sure it is a sepia-tinged mental snapshot that many Singaporeans share.

The other indelible picture I have of those crackers is of my mother pounding them to a sand and coating slices of pork chops to fry up for dinner.

Indeed, cream crackers are as quintessential as kopi. And no matter how our tastes have evolved, we still hold a special place in our hearts for it.

Recently, I found myself nibbling on a wheatmeal cracker from FairPrice — and to my surprise, enjoying it.

I’ve never been much for healthy eating and anything pre-fixed with the word “wheat” usually sends me scampering for cover.

But it was good. And so I devoured about four crackers in one sitting. The pack was empty in no time at all.

Wheatmeal crackers are essentially a healthier version of cream crackers. They are a good source of protein and dietary fibre, and are trans fat- and cholesterol-free. They are also certified Halal.

Just like in the old days, the best way to savour these nostalgic treats is with a hot cuppa and a ceiling fan whirring above.

And they are certainly versatile. Use them in place of breadcrumbs to coat food before frying, just like in this easy yet elegant dish that’s perfect for a dinner party.

FairPrice Wheatmeal Crackers 300g ($1.50) is available from all FairPrice supermarkets.

Chicken roulade
  • Serves 2 to 4
  • 2 chicken breast fillets, skin removed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 large fresh basil leaves
  • 20g mozzarella cheese, grated
  • 20g cheddar or parmesan cheese, grated
  • 1 egg, beaten
  • 8 FairPrice Wheatmeal Crackers
  • FairPrice Canola Oil for frying
  1. Season chicken breasts with salt and pepper, and leave in the fridge for an hour.
  2. Place chicken breast fillets between two sheets of cling wrap on a cutting board. Pound with a meat mallet to flatten.
  3. Remove cling wrap and halve the fillets.
  4. Place two basil leaves on each fillet and spread both cheeses over the leaves.
  5. Roll up the chicken breast fillets so that the basil leaves and cheese are on the inside.
  6. Place wheatmeal crackers in a ziplog bag and pound it with a pestle or rolling pin so that the crackers turn to sand. Transfer to a plate.
  7. Place beaten egg in a saucer. 
  8. In a frying pan, heat oil over medium heat till it starts to shimmer.
  9. Dip chicken roulade in the egg so that it is evenly coated, then dip in the cracker crumbs till evenly coated.
  10. Fry roulade for four minutes on each side or until a deep golden brown.
  11. Transfer to a plate lined with paper towels.
  12. Cut roulades into halves and serve immediately.

From TODAY, Food - Thursday, 25-March-2010

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