Tempeh Reuben Sandwich

Makes 4

Tempeh Reuben Sandwich

1 tsp coriander powder
1 tbsp light soya sauce
Salt, to taste
Pepper, to taste
320g tempeh*, cut into small cubes
1 tsp oil, for greasing pan
160g sauerkraut*, drained
240g emmental or cheddar cheese, thinly sliced
5 tbsp Thousand Island dressing
1 loaf sourdough rye bread, cut into 8 slices and toasted
120g butterhead lettuce

1 Mix the coriander powder, soya sauce, salt and pepper to make the tempeh marinade.

2 Marinate the tempeh, then grill it on a greased hot pan for 3-5min until cooked.

3 Top the tempeh with the sauerkraut and cheese. Microwave it for 1min to melt the cheese. Divide into four portions.

4 Spread the Thousand Island dressing on each slice of bread.

5 Sandwich each portion of the tempeh, sauerkraut, cheese and lettuce between 2 slices of bread. Let the sandwiches cool for 2-3min before wrapping them, to prevent the bread from turning soggy.

*Tempeh is a patty made by fermenting cooked soya beans. It’s sold at stalls selling beancurd at wet markets in Singapore. Sauerkraut is available at the deli section at Cold Storage Singapore.

Salmon Tri-colour Rice Bowl

Serves 2

Salmon Tri-colour Bowl

300g salmon fillet, deboned
1/2 tbsp sake
1 1/2 tbsp mirin
1 1/2 tsp sea salt
3 eggs
1 tsp unrefined sugar
1 tbsp grapeseed oil
2 cups cooked rice
300g frozen edamame, blanched in boiling water and beans removed from pods

For the sauce
1 tbsp soya sauce
1 cup orange juice
1/2 tbsp lemon juice
A pinch of sea salt

1 Score the salmon by making a few cuts on it lengthwise. Brush it with sake and 1/2 tbsp of mirin, and set aside for 10min. Rub all over with 1 tsp sea salt and marinate overnight.

2 Beat the eggs in a bowl. Mix in the sugar, 1 tbsp mirin and 1/2 tsp sea salt.

3 Heat the oil in a pan over low heat and add the eggs. Stir to make well-cooked scrambled eggs. Remove from skillet and set aside.

4 Place the salmon in the pan and grill it over medium heat, skin-side down, for 5-7min. Remove from heat and flake it with a fork.

5 Put the rice into two lunch boxes and top with salmon, edamame beans and the egg.

6 Mix the sauce ingredients together and set aside in a separate container to take to work. At the office, drizzle the sauce over just before eating.

TIP: You can marinate a couple of salmon fillets and freeze them in individual portions for up to a month. Thaw before cooking.

Kimchi & Beef Okonomiyaki (Pancake)
Serves 1


50g cake flour
50g water
A pinch of sea salt
A pinch of dashi powder*
60g cabbage, chopped into small pieces
60g kimchi, drained and chopped into small pieces
1 egg
1 tbsp grapeseed oil
3 slices shabu shabu beef
1 to 2 tbsp okonomiyaki sauce or tonkatsu sauce*
Japanese mayonnaise*
A pinch of seaweed powder*
2 tbsp bonito flakes*

1 Combine the cake flour, water, sea salt, and dashi powder to make a batter.

2 Mix in the cabbage, kimchi and egg.

3 Heat the oil in a pan over low heat. Pour in the batter and top with the beef. 

4 Cook for 3-5min, to brown the bottom of the okonomiyaki. Flip it over and cook for 3min until the beef is brown.

5 Cool, then wrap in aluminium foil and put it in the fridge.

6 At the office, reheat it in an oven toaster and top with the okonomiyaki sauce, mayonnaise, seaweed powder and bonito flakes.

TIP: You may use any cooking oil for these recipes, but grapeseed oil is recommended for its high antioxidant content and neutral taste.

*All Japanese condiments in these recipes can be bought at Meidi-ya, #B1-50 Liang Court, tel: 6339-1111, in Singapore.

This article was originally published in Simply Her November 2013.