Recipe: Just Mustard Prawn Omelette

Recipe: Just Mustard Prawn Omelette

Here’s another recipe for you to settle your omelette cravings. It may seem daunting to try your hand at making this at home but it is really worth the effort in putting together this dish. If our very own noob cook can do it, so can you! Rope in your family members or friends to share the joy of cooking.   Noob cook difficulty rating: ✅✅✅       Ingredients Flour Mixture: 130g Tapioca Flour 720ml Water 70g Plain Flour 1 tsp Salt   Rice Flour Mixture: 30g Rice Flour 400ml Water   Omelette: 20g Just Mustard (chopped) 120ml Oil 6 Eggs 2 tbsp Fish Sauce 4 tsp Soy Sauce 2 cloves Garlic (chopped) 10 pieces of Prawns 2 tbsp Spring Onion 2 tbsp Chilli Paste Pepper       Directions: 1. Make the Tapioca flour mix by adding Tapioca flour, Plain flour, and salt into a bowl, add Water and mix. 2. Strain the mixture through and set aside. 3. Mix the Rice flour with water and strain, then set aside. 4. Heat up the Oil in the pan, spread ½ ladle of rice flour mixture and cover the entire surface. Cook until the base is formed. 5. Add about 1 ladle of Tapioca flour mix over medium heat. 6. Add 6 beaten Eggs, 1 tbsp of Fish Sauce, and 1 tsp Soy Sauce, and spread evenly on low heat, then fry. 7. Turn over when the underside is slightly browned. Drizzle Oil in the middle and cut up the omelette and push it to the side of the pan. 8. Add in chopped Garlic and 10g Just Mustard, Chilli Paste, and Oil, then mix it together. 9. Add the Prawns and lightly fry until cooked. 10. Serve and garnish with remaining Just Mustard.           This recipe was first published at https://shop.justproduce.sg/blogs/recipes/just-mustard-prawn-omelette.
2022-04-25
Recipe: Asam Pedas Ice Plant

Recipe: Asam Pedas Ice Plant

Reminiscent of the asam pedas that you get from the friendly makcik at the nasi padang stall? We have something to take you back. This sour and spicy dish is bound to awaken all your senses and satiate your hungry tummy.   Noob cook difficulty level: ✅                 Ingredients 1 Mackerel Fish (on any Fish of choice) 20g Just Ice Plant 5 tbsp Oil 20 Dried Chillies (de-seed) 2 Large Onions 6 Garlic 4 Bird’s Eye Chili 1/2 Ginger 1/2 Tumeric 1/2 Lemongrass 2 tsp of Tamarind Paste 3 Lime Leaves Handful of Laksa Leaves 1 tsp Salt 4 tsp Sugar 300ml Water       Directions: 1. Soak Dried Chillies in hot water for about 5 minutes. Meanwhile, blend Garlic, Onions, Ginger and Tumeric with a little bit of water until smooth yellow-white paste, then set aside.   2. Blend the soaked Dried Chillies and Bird’s Eye Chilli together until it becomes a red thick paste.   3. Add in Oil, and once it is hot, add in Lemongrass and Garlic blended ingredients until the oil splits. After a few minutes, put in Lime Leaves. Continue mixing.   4. Now, add in the blended Chilli Paste, mix, then cover.   5. After 5 minutes, add in Sugar, a pinch of Salt, 10g of Just Ice Plant, and Tamarind Paste.   6. Put in Water and continue mixing and let it thicken.   7. Add in the Fish, Laksa Leaves and let it cook for 5 minutes.   8. Garnish with the remaining Ice Plant and serve with Rice!             This recipe was first published at https://shop.justproduce.sg/blogs/recipes/asam-pedas-ice-plant.
2022-04-25
Recipe: Crunchy Lettuce Shakshuka Bites

Recipe: Crunchy Lettuce Shakshuka Bites

You know the feeling you get when you’re itching to have something hearty that warms you up on a lazy Sunday morning. The Crunchy Lettuce Shakshuka Bites is here to answer that prayer. This simple recipe only takes our self-proclaimed noob cook about 25 minutes to prepare! We’re sure that you can definitely do it.   Noob cook difficulty level: ✅                 Ingredients 1 tsp Olive Oil 70g Just Crunchy Lettuce 2 tbsp chopped Onion 1 clove Garlic, minced 1/4 tsp Cumin seeds, optional 1/4 tsp Smoked Paprika, optional 1/2 a 15-oz can (about 1 cup) of diced Tomatoes with the liquid 1 Egg Cilantro for serving, optional Baguette for serving, optional       Directions: 1. Heat the olive oil over medium heat in a small saucepan or frying pan (use your smallest-diameter pan with a lid). Add the onion and saute until beginning to brown. Stir in the garlic and cook until fragrant, just 30-60 seconds.   2. Stir in the spices if using, and then the harissa paste. Again, cook and stir until fragrant.   3. Add the tomatoes and a pinch of salt. Bring to a gentle simmer, reduce heat to medium-low, and cook 5-10 minutes until the flavours come together (but don't let it dry out! add a splash of water if needed). Season with salt and pepper to taste.   4. Add in Just Crunchy Lettuce, stir and let it sit for 2 minutes.   5. Crack the egg into a small bowl or ramekin. Make a divot in the tomato sauce and gently pour the egg in. Cover and continue to cook over gentle heat. After a few minutes, open the lid and gently spoon a bit of the sauce over the white to help it cook faster.   6. When the white is set and the yolk is as firm or soft as you like, remove from the heat. Carefully lift the egg out with a large spoon–you can put the whole thing off to the side if you want, and scrape out the sauce, then nestle the egg on top. Or just deposit the egg into a bowl and spoon the sauce around it.   7. Garnish with cilantro and serve with crusty bread for dipping.             This recipe was first published at https://shop.justproduce.sg/blogs/recipes/crunchy-lettuce-shakshuka-bites.
2022-04-20
Community Spotlight: The Young Maker

Community Spotlight: The Young Maker

The Young Maker seeks to build a positive and fun learning culture that engages and nurtures students, while instilling in them a passion to learn and excel. They've recently worked with Archisen (Just Produce) on an educational workshop in urban farming.         How did you get to where you are today? The founders of The Young Maker are robotics enthusiasts who come together frequently to explore, create, and discuss on our interests. During one of our sessions, a group of students joined us, and it was a valuable experience for us. This marked the start of The Young Maker.   What is your motivation for starting your business and what keeps you going? Technology is increasingly prevalent in every aspect of today's world. Most of us were taught coding only in university and understood the gaps of learning programming at such a late stage. We saw how coding education could be improved and understood the importance of starting students on their programming journey at a young age.       Tell us more about your work with Archisen.   We partnered with Archisen and held an urban farming workshop. Students had the opportunity to see the urban farm at work and used micro:bit to measure the nutrients level in the water. They also had the chance to harvest the vegetables during the workshop for lunch.   This partnership with Archisen was an eye-opening experience for many of our students who were exposed to the concept of urban farming. It was exciting for them to see what they learnt in the classroom being applied in real-life. This experience also taught them more about the importance of sustainable food.   What would you say to budding founders looking to start their own business? Prepare a two-year plan with goals and forecast prior to starting your business. Plans may change along the way, but it is important to have long-term goal to continuously reference to evaluate the health and performance of the business.       What does a sustainable food future look like to you? We would consume meat in a humane, environmentally friendly way. I believe and hope one day, the only meat options in the market are cell based or plant-based products.                   Updated April 2022. Find out more about The Young Maker here.
2022-04-19
Partner Spotlight: Florence Leong of KosmodeHealth

Partner Spotlight: Florence Leong of KosmodeHealth

Florence is the co-founder of KosmodeHealth, a foodtech startup using plant extraction technology to enhance human nutrition. They have also created W0W® noodles – a starchless protein fibre noodle specially formulated to meet the nutritional needs of the ageing and diabetic population.       How did you get to where you are today? Everyone knows the commitment and sacrifice needed in the startup journey.   I think what kept me going is belief – an obstinate, stubborn belief in the company's mission and impact it can create.   I feel that it is very important to have a clear and focused 'goal post' to strive towards. But throughout the journey, it is the support of the people around me that keeps me going in the face of challenges and fatigue.   I am really thankful for everyone I met along the startup journey, so many have helped along the way. Business partners and friends who shared their resources, facilities, services at 'goodwill' prices; many unselfishly share their network and bridge me to their connections; most importantly, my family members who supported me in IT, HR, admin.   In short, it is people who got me to where I am now.     What is your motivation for starting your business and what keeps you going? The truth is I was actually in semi-retirement mode when I left the pharma industry. I just wanted to do some consultancy work, mentorship and chill. However as a mentor, advisor, I am exposed to many exciting tech and passionate aspiring entrepreneurs, amongst whom is my co-founder, Prof Huang Dejian. He had great tech that can make huge impact on health, he was very 'coachable' and was willing to make changes to business model and direction.   So I guess one thing led to another when there is an alignment of mission, values and complementary skill set.     What would you say to budding founders looking to start their own business? I would say the same thing to all founders. As an entrepreneur, one must plan for success (go all out for it), yet be prepared for failure. Start it only if you can afford to fail because the risk is high.   For the ladies, the challenge of being a founder in addition to being a wife, mother, daughter etc. is even greater. Family support is non-negotiable, don't start a business if your spouse is not supportive. It is not worth risking your family relationship for your startup, regardless of how noble the mission is.     What does a sustainable food future look like to you? A sustainable food future is dependent on present responsible consumption. I don't believe in 100% plant-based consumption, I believe that everything is about moderation.   It is about using the resources around us responsibly – eat what we can, use what we can and waste not.   Our identity is not linked to what we consume, what we own, what we have; be contented and don't over or under-consume.   Such individual responsibility of using what we have and wasting not is the best way to ensure a sustainable future for everything, not just food.               Updated March 2022. Find out more about KosmodeHealth here.
2022-04-19
Partner Spotlight: Yilina Leong of Fossa Chocolate

Partner Spotlight: Yilina Leong of Fossa Chocolate

Yilina is the co-founder of Fossa Chocolate, Singapore's first and award winning bean-to-bar craft chocolate maker.         How did you get to where you are today? Our story began more than a few years ago, when we tried a single origin chocolate bar from abroad which blew us away. It was a 70% dark chocolate bar but its flavour was full of raspberries, almonds!   But when we took a look at the ingredient list, there were only two – cacao beans and sugar. It was then that we realised that there is so much more to cacao than what we are used to; the taste of chocolates could be so one-dimensional with commercial bars yet so flavourful with the craft chocolates.   What is your motivation for starting your business and what keeps you going? As we delved deeper and started learning more about cacao beans and various farming practices, we began to understand the differences between good quality cacao versus the commodity grade beans in terms of both flavour and sustainability.   With chocolate being a snack that is so commonly loved, it is surprising that not many of us know what actually goes on behind the scenes in the making of a chocolate bar.   With the birth of Fossa Chocolate, we hope that these knowledge we accumulated could be shared with more people in our community.   What would you say to budding founders looking to start their own business? As Nelson Mandela said, "It always seems impossible until it’s done." Always believe in yourself because if you don't, no one else would.       What does a sustainable food future look like to you? A sustainable food future to me is one where people make a conscious effort in selecting foods that are healthy for our bodies and the environment, instead of simply choosing the most affordable or appetising option without awareness of the ingredients used or the environment/community impacts in producing the food.                 Updated March 2022. Find out more about Fossa Chocolate here.
2022-04-19