A Healthier Crunch

 Chicken Roulade

brought to you by NTUC FairPrice

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Get a taste of nostalgia with these wholesome, delicious crackers

ANNETTE TAN

food@mediacorp.com.sg

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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Easy Crab Cakes

Image via Wikipedia

SAUCE OF COMFORT

FairPrice Mayonnaise is a nifty kitchen essential and incredibly yummy, too

ANNETTE TAN

food@newstoday.com.sg

Of all the condiments in my pantry, mayonnaise is the one I turn to most often. I use it as a dip for all kinds of party food, in sandwiches and as part of a dressing for a mean potato salad.

Mayonnaise also helps to bind fried patties, like the crab cakes in the recipe featured below. Sometimes, when I'm too lazy to go through the motions of picking the sweet flesh of crabs from their shells, I use prawns instead. Simply peel and de-vein the prawns, boil and then chop.

Alternatively, you could use pasteurised crabmeat, but it must be said that nothing beats the flavour of fresh crabmeat.

I was delighted to discover that FairPrice now has a range of dressings including Mayonnaise, Mayo Light (for those watching their waistline), Mayo Garlic (for extra kick), Coleslaw, Tartar Sauce and Thousand Island.

They are all delicious and wonderfully easy to use. With my bottle of FairPrice Mayonnaise, I whipped up this easy and tasty dish that appeals to just about everyone.

So, make a big batch and serve it with a saucer of FairPrice Thousand Island or Tartar Sauce on the side for that extra indulgence.

FairPrice Mayonnaise, FairPrice Tartar Sauce, FairPrice Thousand Island and FairPrice Coleslaw ($2.35, 250ml) are available at all FairPrice supermarkets.

Easy Crab Cakes

Serves 4

• 2 tbsp chopped parsley
  
• 1/2 tsp mustard powder
  
• (or fresh hot mustard)
  
• 1 tsp Worcestershire sauce
  
• 2 eggs, beaten
  
• 2 tbsp FairPrice Mayonnaise
  
• 1 tsp lemon juice
  
• 450g crabmeat
  
• 1/2 cup fresh breadcrumbs
  
• 1/2 tsp FairPrice salt
  
• 1/2 tsp FairPrice ground black pepper
  
• FairPrice Canola Oil for frying
  

1. In a bowl, combine parsley, mustard, Worcestershire, eggs and mayonnaise, lemon juice, crabmeat, breadcrumbs, salt and pepper.
   
2. Mix well, but gently, so you don't break up the crabmeat too much.
   
3. Form thick patties with your hands and refrigerate for 30 minutes before frying.
   
4. Pour oil into a frying pan so it comes to about 4cm up the pan.
   
5. Heat oil until it starts to shimmer and then fry the crab cakes (in batches if necessary) until golden brown (about 1 minute on each side).
   
6. Remove from the oil and drain on paper towels.
   
7. Serve warm.
   

From TODAY, Makan – Thursday, 03-Sep-2009

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Hainanese Pork Chops

A VERSATILE EVERGREEN

FairPrice Cream Crackers are a wonderfully nostalgic snack and make a great crust for pork chops, too

ANNETTE TAN, food@newstoday.com.sg

05:55 AM Jun 04, 2009

Cream crackers are one of those old school foods that take us right back to our childhoods. I remember my grandparents happily dipping those crispy biscuits into their coffee.

And it’s nice to see that some traditional foods still have their place in modern-day predilections.

FairPrice Cream Crackers are still perfect as quick teatime or breakfast treats, especially when paired with jam, marmalade or just plain ol’ butter.

These trans fat-free biscuits are also Halal and cholesterol-free. Which only means that people of all ages can enjoy them anytime of the day. I like their crispy, fluffy wholesome goodness.

I’ve often found that FairPrice Cream Crackers also come in handy when making another nostalgic dish: Hainanese pork chops.

Instead of breadcrumbs, I whiz a couple of cream crackers in the food processor and use them to coat the pork.

It’s something my mother always did. So, here I am doing exactly the same.

 

View Full Album

Assorted FairPrice Cream Crackers ($1.75 for a 420g packet) is available at all FairPrice supermarkets.

Hainanese Pork Chops

Serves 2 to 4

 

6 slices pork fillet

1 tbsp Chinese rice wine

1 tbsp light soy sauce

1/4 tsp salt

1/2 tsp ground pepper

1 cup FairPrice Canola Oil

2 eggs, beaten

8 pcs FairPrice Cream Crackers, ground to fine crumbs

1 potato, sliced

1 large onion, sliced

1 cup ketchup

2 tsp white vinegar

1 tbsp dark soy sauce

1/2 tsp ground white pepper

1 tsp corn flour

2 tomatoes, quartered

1/3 cup frozen peas

 

1. Beat the pork fillet with a meat mallet to thin them out. Then marinate them in Chinese rice wine, light soy, salt and ground pepper.

2. Heat oil in a frying pan until it starts to shimmer. Place the beaten eggs in a saucer and the cream cracker crumbs in another saucer.

3. One at a time, dip the pork slices in the beaten egg and then the

cream cracker crumbs to coat. Slide into the hot oil and fry till golden. Remove and drain on kitchen paper.

4. In a wok, heat two tablespoons of the oil you used to fry the pork. Fry the potato slices until they are tender. Remove and drain on kitchen paper.

5. Make the sauce in the same wok. Fry the onion with the oil left in the wok for five minutes, until it starts to soften.

6. Add the ketchup, vinegar, dark soy, pepper and half a cup of water. Bring to a boil.

7. In a small bowl make a paste with corn flour and a bit of water. Add to the sauce, let it bubble and thicken.

8. Stir in tomatoes (do not cook through), peas and fried potatoes. Pour everything over the pork slices. Serve immediately with rice.

From TODAY, Food – Thursday, 04-Jun-2009

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