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Omnimeat Minced Meat Bolognese (sister cooked this). She boiled angel hair (abit over cooked), stir
fry minced meat with Prego tomato sauce. The sauce contain alliums. Likey the minced meat with tomato based sauce! #abillionturns3
Most helpful reviews
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Yesterday this is the first time trying out Omnimeat minced and wanted to try something
more adventurous.
I mixed the meat with some dried Chinese mushroom (soaked) and the dried mushroom water then I mixed them together.
It mixed really well and very easy to make it into a ball shape which I use it for my bee hoon soup as Omnimeat balls with Chinese mushroom.
I used more of the minced to stuff them into the Tau Pok 😉 and bake it in the oven for about 20 mins (flip it halfway) under 210 Degree Celsius.
The Tau Pok stuffed with mushroom Omnimeat is crispy on the outside and juicy on the inside.
Overall Omnimeat is such a versatile medium to be innovative. Highly recommend for those who have little cooking skills to explore creative ways to cook it 😉👍🏻
Highly recommend! Hope you guys like it ☺️
The Omnimeat mushroom balls’ texture is a bit bouncy and the flavour is so delicious.
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I scalded my wrist last two weeks and finally is getting better now. So today
i decided to prepare a simple dish for our dinner - Sichuan Shredded Cabbage with Omnimeat Strip 🌱 .
Ingredients:
1/4 cabbage, shredded
2 cloves of garlic, sliced
3 dried chillies, soaked with water to soften then cut into 2-3cm long
Few Sichuan peppercorns
1 packet of Omnimeat Strip, defrost and set aside
2 spring onions, cut into 4cm long
Sauces (mix all in a bowl & set aside):
1 tablespoon of first draw hand-brewed soy sauce
1 tablespoon of Lee Kum Kee vegetarian oyster sauce
1/2 tablespoon of Sichuan pepper oil
20ml or appropriate amount of water
Steps:
1. Heat up grapeseed oil with sliced garlic, then add in Sichuan peppercorns and dried chillies.
2. Add in shredded cabbage, stir fry and add in some water, let it simmer till soften.
3. Once the cabbage soften, add in Omnimeat Strip and stir well.
4. Stir in the sauces, let it simmer for a while.
5. Finally add in spring onions and off the stove.
Hubby tried it, he said he liked the spicy and fragrant sauces, the Omnimeat Strip tasted better than the real meat 😌 .
How’s your HOME TASTE RE-IMAGINED experience with Omnimeat & Lee Kum Kee? Share with me in the comments below or DM me 😉 !
#LKKxOMNI
#李锦记x新膳肉
#HomeTasteReimagined
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How #fakemeat that there should be multiple #omnimeat brand entries 🧐 This is pretty much
my go-to mince substitute. It’s easy to work with, is tasty, & is reasonably affordable. Also, you see it in pretty much every vegetarian restaurant in Malaysia 🤭 I used it to make myself some fantastic Thai-style basil “pork”, inspired by the meal I had from Kim Gary last weekend & it was fantastic 😋
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Part 2 of my experiments with Omnimeat. The label tells you not to refreeze, but
I actually refreezed and thawed this. Didn't actually feel like eating this so many days in a row back-to-back.
Tried making a chinese-style minced meat for noodles. Worked extremely well.
Sauteed onions (I had premade this for another dish, and added a little mushroom powder that I was playing with), added the omnimeat. Thought that the omnimeat would be too fine, but actually it clumped together as you fry it, just like in minced meat. (My first thought was that I had ruined the texture by freezing and thawing it. The raw stuff didnt quite look like meat anymore).
Added dark soy sauce, white pepper, and a dash of chinese wine. No need for salt. Add a starch+water mixture in at the end as a thickener. As you cook it, you get the strong way-too-savoury/meaty taste that I complained about in my steamed omnimeat review. But, I think that the omnimeat is perfect for this dish, even better than the steamed one. After cooking, that strong flavour disappears, and the bite/chew was good. Sometimes when you get a small particle directly between your teeth, you get a dried shitaki mushroom stem kinda crunch. But that works well because this is a dish that sometimes has shitaki mushrooms added to it (Oh, some 木耳 wood ear black fungus would have been good with this.)
Had this with 面线 (Mee Sua) noodles tossed in dark soy sauce, soy sauce, and a little chinese wine and white pepper. Malabar spinach stem on the side.
All in all, I don't think that there would be a single meat eater that would complain about this product cooked this way. And they probably wouldn't be able to tell the difference if you don't tell them. Would fit right in as a condiment for any (板面) Pan Mee stall.
Will probably refreeze it again before I figure out what I want to do with it next.
