• Shiitake Mushroom Fried Rice

    Shiitake Mushroom Fried Rice

    INGREDIENTS: 500 g cooked ecoBrown’s rice 10 g ginger 8 g garlic 40 g cooking oil 250 g mushroom paste (recipe follows) 40 g carrot, cubed 30 g white cabbage, julienned 30 g baby corn, diced 1/2 tsp salt 1/2 tsp white pepper 2 sprigs coriander 1 tbsp fried shallots 2 key limes   METHOD: 1. Heat cooking oil with garlic and ginger over medium heat. Cook until fragrant. 2. Add in mushroom paste and cook for another 2 minutes. 3. Add in vegetables and seasoning and stir-fry for another 2 minutes. 4. Add in rice and cook for 2...

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  • Stir-fry Vermicelli à la Peranakan

    Stir-fry Vermicelli à la Peranakan

    INGREDIENTS: 300 g ecoBrown’s Vermicelli (dry weight) 45 g cooking oil 90 g thinly sliced red onion 45 g chopped garlic 40 g dried prawns (rinsed and roughly diced) 20 g bean paste 60 g blended chili paste 45 g sweetened chili sauce 100 g chicken breast meat, sliced 1 tsp salt 1 tsp sugar 1 tsp chicken stock powder 90 g carrot, julienned 100 g white cabbage, julienned 2 sprigs coriander 1 tbsp fried shallots 2 key limes 1 tsp ginger torch, grated   METHOD: 1. Soak vermicelli in cold water for 20 minutes to soften. Discard water, and...

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  • Gluten-Free Brown Rice Pasta

    Gluten-Free Brown Rice Pasta

    INGREDIENTS: 180g ecoBrown’s Wholegrain Rice Powder   •   40g tapioca starch 30g green-pea starch   •   4 eggs   •   3 tbsp avocado Oil   •   2 tsp salt   METHOD: 1. Mix together ecoBrown’s wholegrain rice powder, tapioca starch, green-pea starch, avocado oil and eggs until dough is formed. 2. Generously dust your counter with wholegrain rice powder. Place the dough onto counter and knead a few times until fairly smooth. 3. Divide dough into four equal portions sand work with 1 portion at a time, keeping the rest covered. Press the dough to flatten...

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  • Rich Chocolate Fluffy Rice Cake

    Rich Chocolate Fluffy Rice Cake

    INGREDIENTS: 6 whole eggs 90 g glutinous rice flour 20 g ecoBrown’s Wholegrain Rice Powder 80 g caster sugar 5 g instant yeast 15 g cocoa powder 10 g rice bran oil 15 g milk powder A pinch of salt   METHOD: 1. Sift together all powder-based ingredients. 2. Dissolve instant yeast in 1 tbsp of water, keep aside. 3. Whisk together eggs and sugar until thick and creamy, add in  yeast dilution. 4. Fold in sifted ingredients, and oil. Then pour into a 6” x 6” rectangle pan lined with parchment paper. 5. Preheat oven to 160ºC and bake...

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  • Banana Toffee Cake

    Banana Toffee Cake

    INGREDIENTS: 150 g egg whites • 70 g sugar • 1 g cream of tartar • 40 g fine granulated sugar         90 g egg yolks • 20 g butter • 45 g cream 40 g ecoBrown’s Wholegrain Rice Powder   METHOD: 1. Caramelize 70 g sugar in a saucepan; add in butter and cream to make toffee. Then add in wholegrain rice powder and stir to mix well. 2. When the dough has cooled down, mix in egg yolks to combine. 3. Make meringue – whisk egg whites with cream of tartar until frothy, gradually add...

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  • Flour-Less Coffee Cake

    Flour-Less Coffee Cake

    INGREDIENTS: 75 g egg whites 2 g vinegar 45 g sugar 45 g egg yolk 20 g corn oil 5 g cocoa powder 1 egg 5 g instant coffee powder 20 g ecoBrown’s Wholegrain Rice Powder 65 g hot water   METHOD: 1. Mix coffee powder and hot water to form paste, keep aside. 2. Place egg yolk and corn oil into the mixture and mix to combine. Next, add cocoa powder, wholegrain rice powder and egg. Mix well. 3. Beat egg whites with sugar and vinegar until soft peak, mix with coffee mixture. 4. Preheat oven to 160ºC for...

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