Glutenfree Archives • Mushroompride

Bibimbap with Sous Vide Pork (Gluten-free, Low-carb) – Delishar

My husband loves bibimbap, and he has every reason to do so. If you follow my IG story, you’d recall that I made this Low-carb Paleo Bibimbap. With it, I also made sous vide pork shoulder marinated in Korean Spices. Served it with sides such as Oi Bokkeum (Stir-fried cucumbers) and the ever so gorgeous 62C egg.

Bibimbap looks quite similar to our ‘Cai Png’ or mixed vegetable rice which you can get from the local hawkers. The word Bibimbap literally means “mixed rice”. It is a bowl of warm white rice topped with Korean side dishes, sliced or minced meat, and an egg. It’s not rocket science to figure out how comforting and homely this meal can be.

Typically, the side dishes lay on top of a bed of steamed rice. However, I served mine up with cauliflower rice instead. This reduces the carb count by many folds. Additionally, I skipped the sauce for my bowl, sprinkled a little chilli flake and used the lava yolk to dress my cauliflower rice.

In the pork marinade, I used honey to make it refined sugar-free. You can also opt to make it with a touch of erythritol or omit altogether. In the recipe, you’ll find some suggestions for you that may suit your keto journey. Here are the highlight snippets of me cooking this meal.

Korean Bibimbap

Delishar

Sous Vide Pork

400 g pork shoulders
1/4 cup gluten-free gochujang or regular if not on a specific diet
2 tbsp fish sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp grated ginger
2 tbsp shaoxing wine
2 tbsp honey omit or use 2 tsp erythritol if doing low carb

Cauliflower Rice

600 g cauliflower processed into rice in food processor
1 tbsp olive oil
Salt and black pepper to taste

Oi Bokkeum (Stir-fried Cucumbers)

1 Japanese or English cucumber thinly sliced
1 tsp salt
2 tsp olive oil
1 clove garlic minced
1 tsp sesame oil
1/2 tsp sesame seeds

Sauce

2 tsp minced garlic
4 tbsp gluten-free gochujang or regular if not on a specific diet
1 tbsp sesame oil
2 tbsp honey or sugar Omit or 2 tsp erythritol if low carb
2 tbsp hot water
1 tbsp roasted sesame seeds
2 tsp vinegar

Other sides suggestion

Store bought or homemade Kim Chi
Re-hydrated veggies or you can blanch spinach
Blanched bean sprouts
Shredded carrot
Sliced red pepper
Sesame seeds to garnish

Sous Vide Pork

Marinate pork with all the ingredients in a ziplock bag for at least 4 hours.
Transfer to Sous vide bag and sous vide at 60C for 2.5 hours
When done, transfer onto a greased pan to sear briefly.
Rest pork for 10 minutes before slicing.

Cauliflower Rice

Heat pan on high heat with oil.
Stir-fry cauliflower moving it around frequently for 5-10 mins, until cooked and fluffy.
Season with salt and black pepper to taste.

Sous vide egg

Place eggs into sous vide tank and cook for 45 mins at 62C.
Remove and place into ice bath to stop cooking process, or crack into serving bowl immediately.

Stir-fried Cucumbers

Sprinkle salt over cucumbers and let sit for 10 minutes.
Squeeze and drain liquid release from cucumbers.
Heat pan with olive oil.
Add garlic to cook for 30 seconds, then add cucumbers.
Stir-fry until slightly tender, add sesame oil, and sesame seeds.

Other Sides

You can season your blanched veggies (spinach or sprouts) with coconut aminos / liquid aminos / soy sauce, white pepper, sesame oil, and some fish sauce.

Assembly

Scoop cauliflower rice into bowl, top with side dishes, sauce, and sous vide egg.

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Crack Noodles (Gluten-free, Paleo) – Delishar

Often, my meal inspiration comes from food that I’ve tried while eating out or browsing through social media. I love looking at the pictures of meals made by others in food groups or Instagram. Sometimes, being the Libran that I am, I can’t decide on replicating a specific dish because everything I saw looks so good! So I’d put 2 and 2 together and come out with something original.

However, there are some recipes that just hits all the sweet spots. This is one such recipe. When I saw the video on Delish.com, I pretty much high five-ed myself. I wasn’t feeling extremely hardworking that day so a 30 minutes one-pot recipe was perfect. However, what sealed the deal was the layers of flavour that builds with each ingredient!

Adapting from that recipe, I made a version of my own (IG Stories of me making this dish) that’s more balanced as a meal on its own. I added some protein and Chinese greens. I did blanch the greens on the side as I like them to taste cleaner without all the sauce. But feel free to chop it up into smaller pieces and add it into the noodles to stir-fry it together! I saved some of the sauce for me to have it with zoodles for a paleo compliant meal.

Crack Noodles (Gluten-free, Paleo)

delishar

600 g Kway Teow Noodles rice noodles
250 g minced pork
3 tbsp palm or olive oil
3 shallots thinly sliced
4 cloves garlic minced
1 tbsp sesame oil
1/2 cup chopped spring onions
Bunch of xiao bai cai chopped into smaller pieces

Sauce

1/4 cup coconut aminos / soy sauce
1/4 cup tomato puree
2-3 tbsp coconut sugar / brown sugar
1 – 2 dried chilli rehydrated, seeded, and sliced (optional)
2 tbsp fish sauce
2 tbsp black vinegar
Salt & White pepper to taste

Heat oil over med-low, and fry shallot until golden brown.
Set aside shallot, leaving the shallot oil in pan.
Over medium heat, cook pork in pan until no longer pink.
Add garlic and chilli to cook for a minute.
Then pour in sauce, crispy shallots, spring onion, and sesame oil.
Add noodles to cook until soft, and sauce almost absorbed.
Add xiao bai cai to cook until wilted.
Serve immediately.

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Ayam Masak Merah (Gluten-free, Paleo) – Delishar

I have a recipe that will blow you away. One that will make you fall in love over and over again. One so insanely delicious, it will probably change your life. Fine, the last claim was a little over the top, but you get the point. Yes, this is THE recipe. Here’s the IG Video Highlight if you’d like to see how I made it.

I have difficulties putting into words how successful this dish turned out. Everything was gone within seconds, every single smear of sauce… Poof! Gone! The spices permeated the chicken so deeply as the chicken braised. Searing the chicken to a golden hue gave it an additional layer of texture and flavour that mimics fried chicken. As the chicken braised in the aromatic gravy, the muscles relaxed resulting in a fall-off-the-bone tender chicken leg. And as the sauce reduces slowly, the flavours intensified.

I foresee this recipe is going on my top 10 most loved recipe list. Do yourself a favour and make yourself, your friends, or family this Ayam Masak Merah. Do it soon, I’m pretty certain this will go on your top 10 list too.

Ayam Masak Merah

delishar

Gluten-free, Paleo

6 whole chicken legs
1/4 cup oil
2 tbsp tomato paste
2 cups water
2 tbsp coconut sugar / regular sugar
1 1/2 tsp salt
Cilantro to garnish

Paste

16 shallots peeled
1 inch thumb old ginger peeled
1 inch thumb galangal peeled
6 cloves garlic peeled
8 dried chilli rehydrated & seeded
2 lemongrass bottom inner part only
1/2 tsp turmeric powder
1/2 tsp coriander powder

Whole spices

1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
2 lemongrass bruised

In a food processor, add all the ingredients for paste and blend until you get a paste.
Sear chicken in a tbsp of oil, about 3-4 minutes each side.
Set aside.
In the same pan, add remaining oil and fry paste for 5 minutes.
Add in whole spices and fry for 3 minutes.
Add tomato paste, water, and bring to boil.
Season with salt and sugar.
Return chicken into the pan, cover and simmer on low for 45-60 minutes.
Checking occasionally to make sure it doesn’t dry up.
If the sauce is still thin, uncover and reduce until you get a paste like consistency.
Garnish with cilantro and serve.

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Teriyaki Salmon Zoodles (Keto, lchf, gluten-free) – Delishar

So after my partner and I decided to end the operation of our Wholesome Eats by Cookit restaurant on East Coast Road, we were planning on looking for a new place somewhere in the business district. However, after serious discussions and considerations, we have decided not to venture into having a physical restaurant but to be closer to everyone’s home instead.

Albeit working 13-14 long hard hours a day, with lots of burns, cuts, and a body that was basically falling apart. I truly enjoyed my time at the restaurant. If I could turn back the time, would I do it again? Yes, absolutely. Our time at the restaurant taught us a lot. I’ve learned so much from my customers when I step out of the kitchen to interact with them. I hear their struggles, cravings, and wants when they are on a specific diet. So we decided to concentrate on producing sauces instead. Sauces that would be friendly to their diet, sauces that have been our customers’ favourites. This is one of them.

Popular among the young and old, a taste so familiar. Sweet, savoury, and slightly tangy. The few differences is that we use a sugar substitute that is very low calories, carbs, will not affect the blood glucose level. “Erythritol is said to add sweetness to foods and beverages without adding calories, spiking blood sugar, or causing tooth decay.” – Healthline

Also keeping to Cookit’s gluten-free roots, this keto, diabetic friendly & cholesterol-free sauce is made from ingredients that are free from gluten, egg, dairy and nuts with no added sugar, preservatives or MSG.

Leading brand teriyaki sauces in the market contain 8-16g of carbs per tbsp serving. Cookit’s Teriyaki Sauce has a total carb of 3g and a net carb of 1g. This sauce is also one of the most popular sauce from the range of growing ready-made sauces. The sauce works the same way as all the teriyaki sauces out there in the market. Use it as a marinade, for stir-frying, for baking or broiling.

For this recipe, I used it to cook the salmon and drizzle the remaining sauce to coat the zoodles. If you have a suggestion on the kind of Keto compliant sauce that you’d like to see, I’d love to hear from you. Leave me a comment or DM at Cookit FB page.

Teriyaki Salmon Zoodles

delishar

1 medium zucchini spiralized into zoodles
130-150 g salmon fillet
2 tbsp Cookit teriyaki sauce or to your preference
1 tbsp + 1 tsp olive oil
1 clove garlic
Sesame seeds to garnish
Coriander leaves to garnish
Salt and black pepper to taste

Season salmon lightly with salt and black pepper.
In a pan over medium high heat, add 1 tsp oil.
Add salmon, skin side down, turn heat to medium and cook about 5 minutes.
Flip, and cook for 1-2 minutes.
Pour teriyaki sauce over salmon, and allow to cook and coat fish, about 30 seconds.
Transfer salmon and sauce on a plate.
In the same pan, saute garlic over medium heat with remaining oil until fragrant.
Add zoodles, and remove from heat, toss to combine oil and garlic.
Season with salt and black pepper.
Serve with teriyaki salmon and remaining sauce.
Garnish with sesame seeds & coriander leaves.

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Aloo Gobi (Gluten-free) – Delishar

What’s your favourite Indian food? Personally, it’s a tough decision for me. I love Aloo Gobi, Palak Paneer, Mango Chicken, Naan, Pani Puri, Butter Chicken… man, the list goes on and on! However, it seems like a lot of my readers are fans of Aloo Gobi. So this recipe is specially made for you! Click for IG cooking video highlight of this delicious dish.

My family and I frequent an Indian restaurant in town for their delicious food every now and then. But my little ones have a hard time with the spices (spicy) even after the chef tried to tone it down. Making it at home allows me to control the spice level to suit my girls’ tolerance. This recipe allows you to omit the chillis but still get the warm flavours of the dish. Add or reduce as much of the chilli as you wish.

It’s no surprise why a lot of you love this dish. Tender cauliflower & potatoes engulfed in warm savoury spices. It’s a flavour explosion with every single bite. It’s a great dish to pair with basmati rice or saffron rice! Click for IG cooking video highlight of this delicious dish. Here’s the recipe.

Aloo Gobi (Gluten-free)

delishar

2 potatoes cubed
350 g-400g cauliflower florets
1 to mato diced
1 small yellow onion diced
2 tsp grated garlic
2 tsp grated ginger
1 tsp dried fenugreek leaves Methi leaves
3 tbsp ghee
1/4 cup water

Whole spices

1 tsp cumin seeds
1/2 tsp mustard seeds
15 curry leaves

Spice mix

1 tsp paprika powder
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp coriander powder
1/4 to 1/2 tsp chilli powder optional
1/2 tsp garam masala
1 tsp salt

Melt ghee over medium heat, and add whole spices to pop.
Add onion and cook until soften, then add in tomato.
Continue to cook until you get a chunky paste like consistency.
Turn heat up to medium high, and add in potatoes to fry for 5 minutes.
Add garlic, ginger, spice mix, and cauliflower.
Toss to combine.
Add water, reduce heat to medium, and cover to steam for 8-10 minutes.
Check to make sure bottom not burn. Add water or reduce heat if needed.
Remove cover, add fenugreek leaves, and stir-fry for another 10 minutes until any remaining sauce is dry and vegetables are tender.
Remove from heat, garnish and serve.

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Palak Paneer / Spinach Cottage Cheese (Gluten-free, Keto) – Delishar

Alongside Aloo Gobi, we would always order Palak Paneer when we visit an Indian restaurant. We love the combination of warm spices marrying with creamy spinach puree. It works so well as a dip for flatbread and as a saucy dish that goes perfectly with basmati rice. My husband and girls aren’t too fond of paneer, which means I get to have them all to myself. Win for me, I’d say. When we had our homemade Indian dinner, it was a no-brainer for me to make our own Palak Paneer (IG cooking story here).

The struggle we usually have while dining out, especially when spices are involved is that most places aren’t able to truly tone down the spiciness level to suit the kids’ tolerance to heat. Most of the time, it’s too spicy for them even if the kitchen tried to tone it down a notch.

The good thing is that home-cooking allows us to cater to our family’s preference and tailor the spices to suit the kids’ tolerance level. That way, everyone at home will be able to enjoy all the dishes. Cooking at home also saves us quite a bit of $$ as compared to dining out! Here’s how I made my Palak Paneer.

Palak Paneer (Gluten-free, Keto)

Sharon Lam

Spinach puree:

300 g Spinach
1 green chilli , chopped & seeded (optional)

Spice mix:

1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp chilli powder (optional)
1 tsp garam masala

Others:

200 g paneer/cottage cheese or tofu
1 small yellow onion diced
1 tomato diced
2 tbsp garlic ginger paste
1/2 tsp cumin seeds
1 bay leaf
2 tbsp ghee
1 tsp fenugreek leaves
Salt to taste

Garnish:

2 tbsp Cream / coconut milk
Julienned red chilli
Julienned ginger

Bring a pot of water to boil, then blanch spinach for 30 seconds.
Dunk spinach in ice water to stop the cooking process.
Drain and transfer to food processor together with green chilli. Blend to puree.
In a pan, melt ghee and add cumin seeds to cook for 30 seconds.
Add onion, tomato, and bay leaf. Cook until soften.
Add garlic ginger paste and spice mix. Continue cooking until well blended.
Add spinach puree and mix to combine.
Season with salt to taste and add water to your desired consistency.
Allow to simmer on low heat for 5-6 minutes.
Then add the paneer or tofu and cook for another minute.
Garnish and serve.