Complete Guide for Cucumber-Cabbage Salad and Chicken in Pastry

Ingredients List

https://www.straitstimes.com/life/food/toss-up-a-fresh-salad-and-gift-wrap-tangy-chicken

(Adapted from the above article)

Cucumber-Cabbage Salad:

• Dressing:
  • ¼ cup lime juice (2-3 limes)
  • 2 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 1 tsp toasted sesame oil
  • 1 tsp finely chopped jalapeño or serrano chilli
  • 1 tsp grated fresh ginger
  • ½ tsp grated garlic

• Salad Components:

• 2 cups thinly sliced hothouse cucumber
• 2 cups chopped cabbage or napa cabbage
• 2 carrots, peeled and julienned (1 cup)
• Salt
• ½ cup tender cilantro sprigs
• 2 Tbsp roughly chopped mint
• 2 Tbsp roughly chopped dill
• 2 tsp toasted sesame seeds

Chicken Breasts in Pastry:

• 1-2 sheets of puff pastry, thawed
• 4 small (170g) boneless, skinless chicken breasts
• 1 tsp five-spice powder
• Salt and black pepper
• ¼ cup crème fraîche
• 1 Tbsp Dijon mustard
• Pinch of ground cayenne
• 1 cup thinly sliced scallions (white/pale green parts)
• 3 Tbsp slivered scallion tops (garnish)
• 1 egg, beaten (for glazing)
• Thinly sliced red Fresno chilli (optional garnish)

Cooking Instructions

For the Salad:

1. Whisk together all dressing ingredients in a salad bowl until sugar dissolves
2. Add cucumber, cabbage, and carrot to the bowl
3. Sprinkle lightly with salt and toss everything together
4. Let it sit for 10-15 minutes
5. Just before serving, add cilantro, mint, dill, and sesame seeds; toss lightly.

For the Chicken:

1. Roll out pastry as needed and cut into four 18cm squares
2. Heat oven to 200°C
3. Trim/pound chicken breasts to about 1.2cm thickness
4. Season chicken with five-spice powder, salt, and pepper on both sides
5. Mix crème fraîche, Dijon mustard, and cayenne; smear on both sides of chicken
6. Place each breast diagonally on a pastry square and sprinkle with ¼ cup scallions
7. Wrap pastry around chicken and place seam-side down on a parchment-lined baking sheet
8. Brush with egg wash and make two diagonal slits on top
9. Bake for 30 minutes until pastry is browned and chicken is firm
10. Garnish with scallion tops and optional chilli slices

Best Cooking Methods & Equipment

For the Salad:

• Method: No cooking required – this is a fresh, raw salad
• Equipment:
  • Sharp knife or mandoline for thin, even vegetable slices
  • Large mixing bowl (glass or stainless steel)
  • Vegetable peeler for carrots
  • Microplane/fine grater for ginger and garlic

For the Chicken:

• Method: Oven baking at 200°C

• Equipment:
  • Meat mallet (for pounding chicken to even thickness)
  • Rolling pin (if pastry needs to be rolled thinner)
  • Parchment paper
  • Baking sheet/tray
  • Pastry brush for egg wash
  • Sharp knife for slits in pastry

Ingredient Sources in Singapore

Standard Supermarkets (NTUC FairPrice, Cold Storage, Giant):

• Puff pastry (frozen section)
• Chicken breasts
• Basic vegetables (cucumber, cabbage, carrots)
• Common herbs (cilantro/coriander)

Wet Markets (Tekka Centre, Chinatown Complex, etc.):

• Fresh vegetables at lower prices
• Local herbs
• Sometimes, better quality and freshness for produce

Speciality Stores:

• RedMart/FairPrice Finest: Crème fraîche, Dijon mustard
• Culina/Cold Storage: Speciality items like Fresno chillies
• Phoon Huat: Baking supplies, spices including five-spice powder
• Mustafa Centre: Good for spices and imported ingredients at reasonable prices

Budget Options

Ingredient Substitutions:

• Crème fraîche: Substitute with sour cream or Greek yoghurt
• Fresh herbs: Use just cilantro/coriander if mint and dill are pricey
• Hothouse cucumbers: Local cucumbers work fine
• Dijon mustard: Any mustard will work in a pinch
• Fresno chillies: Regular red chillies or even chilli padi (use less)

Shopping Tips:

• Buy vegetables from wet markets instead of supermarkets (30-50% cheaper)
• Look for frozen puff pastry at Sheng Siong or value supermarkets
• Purchase chicken in bulk and freeze portions
• Store brand condiments often work just as well as premium brands
• Replace five-spice with your own mix of cinnamon, star anise, and pepper if you have these already
• Dried herbs can substitute for fresh in the chicken (though not ideal for the salad)

Meal Planning:

• Make a larger batch of the salad dressing to use throughout the week
• The salad works well with other proteins if you want to skip the pastry-wrapped chicken
• Prepare extra chicken in pastry and freeze before baking for a quick future meal

This meal provides a balance of fresh flavours and rich textures, with the bright, acidic salad complementing the savoury, buttery chicken parcels perfectly.

Meal Planning Approach

• Plan 4-5 dinners for the week
• Be realistic about what you’ll actually cook
• Consider your weekly schedule and meal needs
• Plan for potential takeout or dining out

2. Pre-Shopping Preparation The Key steps before grocery shopping include:

• Take inventory of what you already have
• Check your fridge, freezer, and pantry
• Eliminate expired items
• Cross-reference your meal plan with existing ingredients

3. List Organization Strategies The author recommends:

• Organize your grocery list by store sections (produce, dairy, meat, etc.)
• Arrange items in the order you’ll walk through the store
• Reduce backtracking and unnecessary wandering

4. Shopping Smart Tips for Cost-Effective Shopping:

• Check weekly store ads before planning meals
• Look for sales and adjust meal plans accordingly
• Be flexible with ingredient substitutions
• Avoid unnecessary bulk purchases
• Stick to your planned list

5. Flexibility and Simplicity The article suggests:

• Keep meal planning simple
• Use versatile ingredients that work across multiple meals
• Have backup ingredient options
• Build adaptability into your planning

The overall message is that effective grocery shopping involves strategic planning, careful inventory management, and a flexible approach to meal preparation.

Comprehensive Grocery Shopping and Meal Planning Guide

1. Meal Planning Strategy

Foundational Principles

• Plan for 4-5 dinners per week
• Allow flexibility for unexpected events
• Recognize that you’ll likely eat out or order takeout occasionally

Detailed Meal Planning Process

1. Weekly Schedule Assessment
   • Evaluate your upcoming week’s commitments
   • Identify:
     • Busy nights requiring quick meals
     • Nights with more cooking time
     • Potential social gatherings or family dinners
     • Workload and energy levels

1. Meal Selection Criteria
   • Choose recipes that:
     • Match your skill level
     • Use overlapping ingredients
     • Provide potential leftovers
     • Align with your nutritional goals
   • Avoid aspirational cooking (e.g., complex recipes on busy weeknights)
2. Strategic Ingredient Selection
   • Prioritize versatile ingredients:
     • Rotisserie chicken (multiple meal uses)
     • Staples like eggs, rice, pasta
     • Canned beans
     • Frozen vegetables
   • Look for ingredients that can be repurposed across different meals.

2. Inventory Management

Pre-Shopping Inventory Check

1. Comprehensive Inventory Sweep
   • Systematically check:
     • Refrigerator
     • Freezer
     • Pantry
     • Spice cabinet
2. 
3. Inventory Audit Steps
   • Remove and discard expired items
   • Organize existing ingredients
   • Create a clear view of current stock
   • Note items running low
4. Inventory Tracking Techniques
   • Use a dedicated inventory app or spreadsheet
   • Take photos of your pantry/fridge
   • Maintain a running list of staple items
   • Consider using shelf-life tracking methods

3. Smart Shopping Strategies

Preparation

1. Research and Planning
   • Review weekly store advertisements
   • Compare prices across different stores
   • Identify best deals and sales

1. List Creation
   • Organize list by store sections:
     • Produce
     • Dairy
     • Meat
     • Pantry
     • Frozen foods
   • Arrange in logical store layout order
   • Include estimated quantities

In-Store Tactics

1. Disciplined Purchasing
   • Stick to your prepared list
   • Avoid impulse purchases
   • Be cautious of bulk sale traps
   • Have flexible ingredient substitutions ready
2. Sales and Savings
   • Adapt meal plans to incorporate sale items
   • Substitute similar ingredients based on pricing
   • Example:
     • Chicken thighs instead of drumsticks if cheaper
     • Kale instead of spinach when on sale
   • 

4. Flexibility and Adaptation

Meal Plan Flexibility

• Build in 1-2 “wildcard” meals
• Prepare backup recipe options
• Allow for spontaneity
• Be ready to adjust based on:
  • Ingredient availability
  • Time constraints
  • Energy levels

5. Additional Tips

• Use technology (apps, digital lists)
• Batch cook when possible
• Learn to repurpose leftovers
• Continuously refine your strategy

Conclusion

Effective grocery planning is an art of balance—combining preparation, flexibility, and strategic thinking to optimise your time, budget, and nutrition.

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