Invest in yourself with our curated local recipes

  • Invest in yourself with our curated local recipesInvest in yourself with our curated local recipes
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As most of us continue to work from home, eating healthy and well is important so that we fortify our bodies and minds for what is ahead. With our strong belief in investing in ourselves, the gourmands at UOB Asset Management curated a list of healthy recipes from selected local F&B owners that you can easily whip up from home. Support local and Bon Appétit!


Truffle Omelette (1 Serving)

Recipe by: Ong Liling, Owner of Cicheti


2 Large eggs

A pinch of kosher salt

Freshly ground black pepper

2 Tablespoons of butter

¼ Cup of shredded cheddar

1 Tablespoon truffle salsa (optional)


  1. In a medium bowl, beat eggs until no whites remain; season with salt and pepper.
  2. In a medium non-stick skillet over medium heat, melt the butter. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges into the center of the pan. Tilt the pan to let uncooked egg fall to the edge of the pan.
  3. Once the bottom is set, but while the top is still slightly wet, sprinkle the cheese and truffle salsa (optional) on half of the omelette. Fold the other side over the cheese covered portion and slide the finished omelet onto your plate.

Seared Beef Bowl Recipe (1 Serving)

Recipe by: Lee Jia Cun,

Owner of Windowsill Pies & Oberstrasse


100g Japanese short grain rice

100g Beef Steak

1 Egg

Daikon slices (garnish)

Kelp (garnish)

2 Tablespoon of Donburi sauce

Tobiko (garnish)

Salt and pepper for seasoning

Wafu sauce


  1. Add 100ml of water to the rice and cook with a rice cooker.
  2. Cook the egg for 1 hour under 63°C water with a sous vide machine to make an onsen egg.
  3. Season beef on both sides with salt and pepper.
  4. Pre-heat a pan with oil until the oil smokes and pan-sear the beef on the hot pan. Flip for 1 minute on each side.
  5. Remove the beef from the pan and let it rest for 2 minutes before slicing.
  6. Place cooked rice into a bowl and drizzle with wafu sauce.
  7. Place daikon and kelp on one side of the bowl.
  8. Create a well in the middle of the rice bowl and place the onsen egg.
  9. Place beef slices to complete the rice bowl.
  10. Garnish with tobiko.

Honey Soy Salmon With Japanese Flavoured Rice, Lava Egg and Edamame

(1 Serving)

Recipe by: Ian Lam, Owner of Sunday Roast


15ml Honey

15ml Soy sauce

15ml Mirin

150g Salmon

180g Short grain rice

270ml Water

20ml Japanese rice vinegar

10g Sugar

3g Salt

1 Egg

50g Edamame

Directions (for Honey Soy Salmon)

  1. Combine honey, soy sauce and mirin in a bowl and mix well.
  2. Add salmon to the mixture and marinate for anywhere between 30 minutes to 4 hours.
  3. Place the salmon on a baking tray lined with a sheet of baking paper.
  4. Bake salmon for 8 minutes in a 200°C oven or until it's hot in the center.

Directions (for Japanese Flavoured Rice)

  1. Cook rice with 270ml of water in a rice cooker.
  2. Combine the Japanese rice vinegar, sugar and salt in a small pot and stir occasionally until the solids are dissolved. Do not boil the mixture.
  3. Stir the rice seasoning mixture into the cooked rice and mix well.

Directions (for Lava Egg)

  1. Bring 500ml of water to a rolling boil.
  2. Add the egg to the water and give it a swirl to help center the egg yolk.
  3. Cook egg for exactly 6 minutes.
  4. After the egg is cooked, immediately take it out of the boiling water and submerge it in 500ml of iced water.
  5. After about a minute, peel the egg shell and cut the egg in half.

Directions (for Side Vegetable)

  1. Add 500ml of water to a small pot with a pinch of salt and bring to a boil.
  2. Add in the edamame and cook for about 5 minutes then drain the water. Cookies (60 pieces per batch)

Recipe by: Bryan Er, Owner of Grams


240g Butter (melted)

300g Brown sugar

180g White sugar

375g All-purpose flour

1 Teaspoon of salt

1 Teaspoon of baking soda

2 Large eggs

2 Teaspoon of vanilla


  1. Whisk in your dry ingredients (flour, salt and baking powder) in a bowl.
  2. In a separate bowl, whisk together your brown sugar and white sugar, and add in the melted butter. Whisk for approximately 1 minute till the batter is light, fluffy and incorporated.
  3. Whisk in one egg at a time into the butter & sugar mixture, and whisk for 1 minute per egg.
  4. Add in the dry ingredients into the wet ingredients, and fold in using a spatula until fully incorporated.
  5. Once done, chill the dough for minimally 2 hours (you can leave it overnight as well).
  6. After the dough has set, scoop the cookies into 20g per serving.
  7. Lastly, bake the cookies in a preheated 185°C oven for 8-10 minutes and let it cool!

Chia Pudding (2 servings)

Recipe by: Isabel Lee, Owner of An Acai Affair


1 Cup of coconut water, coconut milk or almond milk (or any liquid of your choice)

3 Tablespoons of chia seeds

1/2 Tablespoon of honey or maple syrup (optional)


  1. Scoop 3 tablespoons of chia seeds into a cup of liquid of your choice (we recommend coconut water, coconut milk or almond milk for a tasty chia pudding with great consistency).
  2. Stir intermittently for 5 minutes to break up any clumps of chia seeds and ensure mixture is well combined.
  3. Let the mixture set for 2 hours (or overnight) until it is nice and thick.
  4. (Optional) Stir in honey or maple syrup to sweeten the chia pudding.
  5. Scoop Açaí pulp straight away from An Açaí Affair’s ready to eat pints and press down into a bowl to form the Açaí base.
  6. Layer chia pudding onto one half of the bowl.
  7. Layer granola onto the other half of the bowl.
  8. Decorate the top of the bowl with nuts, superfoods (such as goji berries, cacao nibs and chia seeds) and cut fruits - have fun and get creative with this part!
  9. Drizzle natural almond or peanut butter over the top, straight from An Açaí Affair’s nut butter jars.

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