Recipes - Sunway XFarms

Kale Kimchi

Eleanor Choong — Thu, 02 May 2024 08:53:10 +0000

Kale Kimchi

Servings 5

Ingredients

200 g kale
5 tbsp salt
6 cloves garlic
1 yellow onion
100 ml fish sauce
1/2 cup korean chilli flakes

Instructions

Rub salt all over kale and leave for 2 hours to allow water to be drawn out from the vegetable
After 2 hours, rinse thoroughly.
Make the kimchi sauce by blending the garlic, ginger, onion and fish sauce.
Add the chilli flakes and stir with a spatula.
Spread the kimchi sauce on each kale leaf, arrange them nicely and leave in the refrigerator for 2-3 days before eating.
Kale kimchi can last up to 2 months when properly kept in the fridge.

The post Kale Kimchi appeared first on Sunway XFarms.

Fluffy Kale Omelette

Eleanor Choong — Tue, 02 Jan 2024 06:22:37 +0000

Fluffy Kale Omelette

Prep Time 2

Cook Time 5

Total Time 7

Servings 2 pax

Ingredients

3 eggs
50 ml cooking cream
1 handful kale
salt
pepper

Instructions

Lightly beat the eggs, cooking cream, salt and pepper.
Oil your pan and cook the omelette on medium heat for 2-3 minutes
Add chopped kale and cover for a further minute
Enjoy!

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Potato & Pumpkin Kale Stew

Eleanor Choong — Wed, 22 Nov 2023 04:24:17 +0000

Potato & Pumpkin Kale Stew

Perfect for rainy days, cozy dinners or just a simple but hearty meal. This potato and pumpkin kale stew is delicious as it is nutritious.

Prep Time 5

Cook Time 25

Servings 2

Ingredients

250 g pumpkin
150 g potato
1 yellow onion
2 cloves garlic
2 tbsp butter
750 ml vegetable broth
1/2 cup heavy cream or milk
150 g kale
salt
pepper

Instructions

Lightly stir fry diced onion and garlic in butter for 3-4 minutes.
Add the chopped pumpkin and potato and stir fry for another 1 minutes on medium heat
Add in vegetable broth and simmer for 15 -20 minutes until vegetables are all soft
Blend with a hand blender or food processor and continue to put the pot on the stove on low heat for another 1 minute.
Turn off the heat and add in the chopped kale.
Season well and drizzle heavy cream before serving.

The post Potato & Pumpkin Kale Stew appeared first on Sunway XFarms.

Kale & Pear Salad

Eleanor Choong — Fri, 03 Mar 2023 07:10:52 +0000

Kale & Pear Salad

Here’s an earthy and zesty simple salad recipe that you can easily whip up with just a few ingredients. Swap Chinese pear with any other pear of choice!

Course Salad

Keyword kale, pear, superfood, vegan, Vegetarian

Prep Time 10

Servings 2 pax

Ingredients

Salad Ingredients

100 g kale
50 g frisee lettuce
1 Chinese pear
1 tbsp golden flax seeds

Dressing Ingredients

3 tbsp olive oil extra virgin
1 tsp white wine vinegar
1 tsp honey
A pinch of salt and black pepper

Instructions

In a large salad bowl, cut lettuce and kale into bite-sized pieces and toss together.
Sprinkle the flax seeds.
In a small bowl mix together the dressing ingredients.
Pour over the salad and enjoy!

The post Kale & Pear Salad appeared first on Sunway XFarms.

Sunshine Pak Choy & Capsicums

Eleanor Choong — Fri, 03 Mar 2023 07:10:17 +0000

Sunshine Pak Choy & Capsicums

Add some sunshine to your usual pak choy recipes by using fresh yellow and orange capsicums. Not only do orange capsicums add sweetness and fruity flavour to the dish, they are by far the richest source of the orange pigment zeaxanthin, a carotenoid that is good for the eyes

Course Side Dish

Cuisine Chinese

Keyword capsicums, vegan, Vegetarian

Prep Time 10

Cook Time 8

Servings 3 pax

Ingredients

1 yellow capsicum
1 orange capsicum
400 g pak choy
2 cloves garlic
2 tbsp grapeseed oil

Instructions

Chop the garlic cloves finely and lightly fry in grapeseed oil.
Add sliced capsicums and stir fry for 2-3 minutes.
Add hand-peeled pak choy and continue to fry for another 2 minutes.
Best served with boiled noodles or brown rice.

The post Sunshine Pak Choy & Capsicums appeared first on Sunway XFarms.

Stir Fry Tofu Mince with Courgette Noodles

Eleanor Choong — Fri, 03 Mar 2023 07:06:47 +0000

Stir Fry Tofu Mince with Courgette Noodles

Plant-based recipes don’t have to be foreign and boring. Try swapping mince meat with minced tofu this meatless Monday and be surprised at how tasty and familiar your dishes can be!

Course Main Course

Cuisine Chinese

Keyword courgette, stir fry, stir fy, tofu, vegan, Vegetarian

Prep Time 20

Cook Time 10

Servings 4 pax

Ingredients

2 packs firm tofu
1 large carrot
2 lettuce heads
4 cloves garlic
1 medium red onion
1 large green courgette
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp brown sugar
1/2 tsp five-spice mix
1 tsp white pepper

Instructions

Slice garlic, onion and carrots into strips.
Stir fry the above ingredients in 2 tablespoons of oil for 1-2 minutes.
Add in the tofu and mince it in the pan. Fry for another 3-4 minutes.
Add soy sauce, oyster sauce, sugar and pepper. Mix thoroughly and leave to simmer for another 4 minutes.
For the courgette, use a vegetable spiralizer to create courgette noodles.
Serve the noodles raw in a bowl topped with warm mince tofu sauce. Enjoy!

The post Stir Fry Tofu Mince with Courgette Noodles appeared first on Sunway XFarms.

Easy Bok Choy and Prawns

Eleanor Choong — Fri, 03 Mar 2023 07:06:02 +0000

Easy Bok Choy & Prawns

Bok Choy – one of the most popular Asian vegetables. Why? Not only is it delicious and packed with Vitamin C, Potassium and Calcium; it’s also super easy to cook and enjoyed by both adults and children.

Course Side Dish

Cuisine Chinese

Keyword asian greens, bok choy, pak choy

Prep Time 10

Cook Time 5

Servings 2 pax

Ingredients

200 g dwarf pak choy
150 g prawns peeled
2 tbsp soy sauce
1.5 tbsp sesame oil

Instructions

Rinse and blanche the bok choy in boiling water for 4-5 minutes, then remove.
Next add the prawns to the same pot and boil for 4 minutes.
Toss the prawns and bok choy in soy sauce and drizzle sesame oil.
Serve warm.

The post Easy Bok Choy and Prawns appeared first on Sunway XFarms.

Sweet & Refreshing salad with Baked Kale Chips

Eleanor Choong — Fri, 03 Mar 2023 07:04:30 +0000

Sweet & Refreshing Salad with Baked Kale Chips

Looking for dishes to feed a large party? How about a versatile salad that is both sweet and refreshing, crispy and juicy, sweet & a little spicy? This nutrient-packed salad pairs contrasting ingredients to bring you a mix of tastes & textures. Be sure to adjust the serving size to your needs!

Course Salad

Keyword kale, microgreens, radish, vegan, Vegetarian

Prep Time 15

Cook Time 15

Servings 10 pax

Ingredients

300 g curly kale
250 g mix of Butterhead & Green Coral
1 local mango
100 g grapes
100 g cherry tomatoes
50 g sunflower microgreens
30 g red radtish optional
2 tbsp honey
1 lime
1-2 tbsp olive oil extra virgin
Salt & Pepper

Instructions

Preheat the oven to 180C.
Massage the curly kale with extra virgin olive oil in a baking tray and add salt & pepper to season.
Bake the kale at 180C for 10-12 minutes or until crispy
Dice the mango and slice the grapes into halves.
Cut the red radish into thin slices for slight spiciness (optional).
Plate the salad bowl with the lettuce at the base & mix in the fruits, microgreens, sliced red radish & baked kale chips.
Squeeze the lime over the salad & drizzle with pure honey.

The post Sweet & Refreshing salad with Baked Kale Chips appeared first on Sunway XFarms.

Red Butterhead & Kale Smoothie

Eleanor Choong — Fri, 03 Mar 2023 06:59:39 +0000

Red Butterhead & Kale Smoothie

Lettuce in a drink? Yes you heard it correctly!

Lettuces are so versatile there’s really so many different ways to enjoy it. For a quick dose of vitamins to start the day, we recommend this red butterhead lettuce and kale smoothie. It’s also a great way to consume salad greens if you happen to have too many salads recently or have salad leftovers in your fridge. Time to level up in your kitchen today!

Course Drinks

Keyword beetroot, kale, smoothie, superfood

Prep Time 10

Cook Time 5

Servings 4 pax

Ingredients

1 cup red salanova butterhead lettuce
1 cup frozen bananas
1 cup steamed beetroot
1 cup kale
3/4 cup milk
1/2 cup water
1 cup ice
1 tsp chia seeds

Instructions

In a mixer, blend the bananas, beetroot, kale, lettuce, milk and water.
Add in the ice and continue to blend until smooth.
Pour a teaspoon of chia seeds to give it extra vitamins and a nice crunch.
Drink and enjoy!

The post Red Butterhead & Kale Smoothie appeared first on Sunway XFarms.

Aromatic Thai Basil Chicken

Sujitra Kunasakaran — Fri, 03 Mar 2023 06:58:45 +0000

Aromatic Thai Basil Chicken

A popular crowd pleaser, this dish is considered a ‘fast food’ in Thailand because of how simple it is to make. The fragrance of our homegrown thai basil accentuates the flavours of this recipe, truly a food for the soul.

Course Main Course

Cuisine Thai

Keyword basil, chicken, Thai food

Prep Time 10

Cook Time 7

Servings 2 pax

Ingredients

125 g minced chicken meat
1 handful of thai basil leaves (add more if you love the flavour punch!)
4 cloves garlic
3 thai red chillies (add more if you like it spicy)
1 tsp fish sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1 egg
Jasmine rice for serving

Instructions

To prep, pound the chillies and garlic in a pestle and mortar until you get a rough paste.
First, to fry the egg “thai style”, heat up about 1cm of oil in a wok and crack the egg in gently and let it fry until the edge is brown and crispy. Remove egg and set aside.
Next, heat up 3 tbs of oil in the wok again over high heat and saute garlic and chilli paste for a few second.
Add in minced chicken and saute for 1 minute.
Add in light soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar and stir until chicken is cooked through. (If a little dry, please add in some water)
Turn off the heat and add in the handful of thai basil and stir for a few seconds.
Ready to serve with rice

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