Here’s a question we ask ourselves daily: “What to eat?” Four plucky entrepreneurs sought to answer that question by founding online restaurant Grain with an emphasis on healthy, delicious meals delivered right to your doorstep.
Turning the idea of a brick-and-mortar restaurant on its head, Grain’s dishes are developed by its in-house R&D team, as well as through tie-ups with well-known restaurant chefs. Since 2013, Grain has collaborated with the likes of local mod-Sin chef Jeremy Nguee, MasterChef Asia winner Woo Wai Leong and, most recently, Italian restaurateur-chef Beppe De Vito of the Il Lido Group.
The menu features two rotating highlights alongside five regular mainstays, including a modern take on thunder tea rice, a classic Hakka dish. Grain’s version features whole grain rice with tofu, green beans, shimeiji mushroom and cabbage, tossed all together with an umami matcha dressing and topped with a perfectly oozy Hanjuku egg.
Turning the idea of a brick-and-mortar restaurant on its head, Grain’s dishes are developed by its in-house R&D team, as well as through tie-ups with well-known restaurant chefs. Since 2013, Grain has collaborated with the likes of local mod-Sin chef Jeremy Nguee, MasterChef Asia winner Woo Wai Leong and, most recently, Italian restaurateur-chef Beppe De Vito of the Il Lido Group.
The menu features two rotating highlights alongside five regular mainstays, including a modern take on thunder tea rice, a classic Hakka dish. Grain’s version features whole grain rice with tofu, green beans, shimeiji mushroom and cabbage, tossed all together with an umami matcha dressing and topped with a perfectly oozy Hanjuku egg.
Grain's Thunder Matcha Tea Rice
“We believe in creating ‘healthyish’ food that is both tasty and delicious,” says Yi Sung Yong, CEO and one of the founders of Grain. “It’s about creating comfort food that’s good for both the soul and body: food that will power through the day rather than dragging you down.”
Try your hand at this recipe from Grain that puts a healthier spin on chicken curry. This dry curry omits the need for coconut milk, which is laden with calories and fats, and makes it easier to pack in a lunch box to take to work. Served over a bed of quinoa and baked vegetables, this clean take on the local favourite is just as comforting and delicious.
Try your hand at this recipe from Grain that puts a healthier spin on chicken curry. This dry curry omits the need for coconut milk, which is laden with calories and fats, and makes it easier to pack in a lunch box to take to work. Served over a bed of quinoa and baked vegetables, this clean take on the local favourite is just as comforting and delicious.
Dry Chicken Curry With Eggplant And Pumpkin Quinoa Salad
Serves 1
To brine the chicken:
2 pcs whole chicken breast
1000ml water
25g salt
1. Bring the water to a boil and add in the salt.
2. Allow the water to cool, then chill in the fridge till cold.
3. Place the chicken pieces in the brining solution, submerging them entirely.
4. Allow the chicken to brine overnight.
For the curry paste:
100g onion paste, blended
50g ginger paste, blended
50g garlic paste, blended
50g Baba’s Meat curry powder
2g curry leaves
100ml corn oil or similar
Salt to taste
1. Put the blended pastes into a pot with oil and fry on medium heat till slightly golden brown.
2. Add the curry powder and salt, and allow the mixture to sit on low heat till fragrant.
3. Add curry leaves and allow flavour to penetrate by keeping it in the pot for about 15 minutes. The oil should split from the paste. Strain any excess oil.
To cook the chicken:
4 tbsp yoghurt
Olive oil
Curry paste
1. Remove the chicken from the brine and allow water to drain off.
2. Marinate the chicken with half the curry paste and yoghurt for at least 2 hours, ensuring that it is well coated.
3. On a medium preheated pan, drizzle some oil and place the chicken breast skin side down. Check from time to time to see if it has turned golden brown, then flip.
4. Once both sides develop a nice golden brown colour, place the chicken into a preheated oven at 180°C for 3-6 minutes, depending on the thickness of the chicken.
5. Remove from the oven once it turns a darker brown and cover with aluminium foil, allowing to rest for about 5 minutes.
For the baked vegetables:
200g pumpkin, diced
200g eggplant, diced
Salt to taste
1. Place the pumpkin on a baking tray and drizzle some olive oil and a sprinkle of salt.
2. Bake in a preheated oven at 180°C for 5 minutes.
3. In a bowl, toss eggplants with a drizzle of olive oil and a generous sprinkling of salt.
4. Add the eggplants to the pumpkins and bake for a further 5-8 minutes or till nicely baked and soft.
For the quinoa:
100g quinoa, uncooked
200ml water
Salt to taste
1. Rinse the quinoa under cold running water to remove its bitter flavour.
2. Place quinoa into a pot with 200ml of water.
3. Season with salt and bring to a boil.
4. Reduce the heat and allow to simmer for 8-12 minutes till tender.
5. Use a fork or spatula to fluff up the cooked quinoa.
6. Toss with curry paste to taste.
Serves 1
To brine the chicken:
2 pcs whole chicken breast
1000ml water
25g salt
1. Bring the water to a boil and add in the salt.
2. Allow the water to cool, then chill in the fridge till cold.
3. Place the chicken pieces in the brining solution, submerging them entirely.
4. Allow the chicken to brine overnight.
For the curry paste:
100g onion paste, blended
50g ginger paste, blended
50g garlic paste, blended
50g Baba’s Meat curry powder
2g curry leaves
100ml corn oil or similar
Salt to taste
1. Put the blended pastes into a pot with oil and fry on medium heat till slightly golden brown.
2. Add the curry powder and salt, and allow the mixture to sit on low heat till fragrant.
3. Add curry leaves and allow flavour to penetrate by keeping it in the pot for about 15 minutes. The oil should split from the paste. Strain any excess oil.
To cook the chicken:
4 tbsp yoghurt
Olive oil
Curry paste
1. Remove the chicken from the brine and allow water to drain off.
2. Marinate the chicken with half the curry paste and yoghurt for at least 2 hours, ensuring that it is well coated.
3. On a medium preheated pan, drizzle some oil and place the chicken breast skin side down. Check from time to time to see if it has turned golden brown, then flip.
4. Once both sides develop a nice golden brown colour, place the chicken into a preheated oven at 180°C for 3-6 minutes, depending on the thickness of the chicken.
5. Remove from the oven once it turns a darker brown and cover with aluminium foil, allowing to rest for about 5 minutes.
For the baked vegetables:
200g pumpkin, diced
200g eggplant, diced
Salt to taste
1. Place the pumpkin on a baking tray and drizzle some olive oil and a sprinkle of salt.
2. Bake in a preheated oven at 180°C for 5 minutes.
3. In a bowl, toss eggplants with a drizzle of olive oil and a generous sprinkling of salt.
4. Add the eggplants to the pumpkins and bake for a further 5-8 minutes or till nicely baked and soft.
For the quinoa:
100g quinoa, uncooked
200ml water
Salt to taste
1. Rinse the quinoa under cold running water to remove its bitter flavour.
2. Place quinoa into a pot with 200ml of water.
3. Season with salt and bring to a boil.
4. Reduce the heat and allow to simmer for 8-12 minutes till tender.
5. Use a fork or spatula to fluff up the cooked quinoa.
6. Toss with curry paste to taste.
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