HelloFresh Flavour Generator

So today, I finished work an hour later than what I was initially planning to. Exhausted and hungry, it would’ve been so easy to just walk to our favourite take away and order our usual chicken pad thai and crispy pork belly (not that there’s anything wrong with them – I love them!). But we were determined to eat a freshly cooked meal at home. The only dilemma was: what to cook?

In comes HelloFresh’s Flavour Generator.

Say goodbye to playing the “I don’t know what I want but no I don’t want this this or this” game (and yes I’ve been known to play this game ALL.THE.TIME).

With the Flavour Generator, you pick the flavour and cuisine you fancy, including if you’re after something sweet, spicy, tangy, herby, or feeling a little bit more adventurous with a random taste. And voila! It gives one, two, or three recommended dishes, and even a chance to spin again just in case it wasn’t what you were after. Another great thing about the Flavour Generator is you don’t have to be a HelloFresh customer – if you’re out of ideas for what to cook, just hop on the Flavour Generator and it’ll literally do all the “thinking” for you.

Tonight, I wanted a lot of flavour because hey, it’s Thursday aka almost the weekend (yay!). So I picked Mexican Flavour, and something Tangy. The Flavour Generator gave a few recommendations which I wasn’t feeling, so I kept spinning until I found the one I was after. Chicken. Rice. Flavour. Big tick.

A quick look at the meal box HelloFresh sent through this week along with the recipe book, and we decided to have Cajun Chicken with Roast Veggie Rice Bowl. The ingredients and preparation were so simple and easy, using the freshest ingredients, with the least amount of work, and maximum taste.

I’m so stoked to find super fresh ingredients in my meal box. Everything I needed were there, which made preparing dinner even easier.

I quickly pre-heated the oven, chucked the basmati rice in the rice cooker, and started chopping the vegetables. Meanwhile, Mr J pan fried the chicken which he pre-seasoned with the cajun seasoning, salt and pepper. 15 minutes of prep work, 20 minutes of cooking time, a couple of minutes of plating (and taking photos… ahh the life of a foodblogger), and done.


A delicious, freshly cooked meal that used the freshest ingredients, with a right balance of rice, chicken, and vegetables, and loads of flavour (and look at that colour!), was ready in less than 45 minutes.

This post was a collaboration between HelloFresh and Sugarlace. Thanks to HelloFresh for the fabulous meal box and for introducing me to the Flavour Generator. Thinking about what to eat will never be the same again!   

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Champorado

I feel bad for my neighbours today. They probably woke up thinking, “What the heck is that horrid smell?!”. I must admit, it is my fault.

You see, I’m cooking what I know is the worst smelling food in the history of Filipino cooking (although I’m sure there are plenty others that I haven’t come across yet). That distinguished food is daing or buwad. Yep – bad sounding fish, bad smelling fish!

Why do we eat it? Well, I suppose as many “exotic” Asian dishes go – we like to dry our fish, take it up into extremely salty proportions, fry it, and eat it with rice. But there’s a catch.

It’s not just any rice.

It’s rice porridge.

With.

Chocolate.

Do I have your attention now?

Presenting…CHAMPORADO!

It’s rice pudding / porridge but with an extremely high amount of chocolate – perfect to fill up those empty tummies on this cold, dreary, wet, depressing Sydney winter morning.

Some people eat it for dessert, but I have it in the morning. Preferably Sunday mornings. Preferably when it’s cold, it’s winter, it’s raining outside, and I feel like doing nothing except eat.

Sleeping in? Sunday mornings? Chocolate porridge? Bring it on!

Champorado (Chocolate Rice Porridge)

Adapted from Kat Mayo’s Champorado recipe

Makes 4 servings

1 cup glutinous rice

5 cups water

2 tbsp cocoa powder

3 tbsp sugar

2 chocolate tablets

Evaporated milk, when serving

  1. Combine cocoa powder, sugar and a few spoonfulls of hot water. Stir until lumps are gone.
  2. Boil rice in a pan with 5 cups water. Add the chocolate liquid. Stir occasionally and let rice simmer for approximately 10 minutes or until rice is cooked.
  3. Transfer to a bowl and drizzle evaporated milk. Eat with daing, if desired. Enjoy!

Mixed with milk and daing fish flakes
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