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Thursday, June 27, 2019

Homemade granola



This is the most freeform recipe I have ever used. It is from my dinner guest who made this as a topping for the fruit salad. Her instructions were, a couple of these and a couple of that. And that, was how this fantastic crunchy snacks came about.

4 portions

Ingredients:
Dry ingredients:
Rolled oats , 2 cups or thereabouts
2 fistful of instant oats (because I needed to get rid of them)
2 fistful of unsweetened coconut flakes, more if you like
Whatever leftover nuts/seeds in the pantry. I used walnuts and pecans, about 2 fistfuls or thereabouts
2 heaps of coconut sugar
2 generous pinch of Maldon salt or any salt flakes

Wet ingredients:
2 tablespoons of coconut oil
2 tablespoons of honey

Method:
Preheat the oven to 180C. 
Prepare a flat tray, lined with silicon sheet. This is an essential step.
In a big bowl, toss all the ingredients.
Stir in oil and honey.
Spread the mixture evenly on the tray. Mind that the granola to be baked is too piled too thick for even cooking.
Bake at 180C for 20-21 minutes or until the granola browns.
Remove and gently swish granola to cool. I top dried fruits with the lot at this stage.
Allow the granola to cool and crisp before storing. To do earlier that that, condensation may happen and undo all your work.


Enjoy!


Thursday, May 2, 2019

Mung bean cookies


Mung bean cookies



I am so tempted to call these cookies ‘cookles’, since the cookies resemble cockles. But a rose by another name is just as fair. Same said for these lovely bites.

This experiment is supposed to tame hubby’s craving for the Macau almond cookies. The sandy dough is fiddly to handle with a similarly fiddly spring loaded mooncake press so I had to abandon making it to look like the real McCoy.

In the dark hole of the pantry, I pulled out a long-forgotten mold meant for making tapioca kueh bangkit. Then it was the usual improvisation out of necessity and there you have it! Mung bean cookles.

Verdict: I am on a low carb diet presently but I shall find some excuses to eat more of these.

Makes 50 cookles.

Credits: shiokmanrecipes

Ingredients:

140g hoon kueh powder / mung bean flour
60g fine almond meal
70g ground peanuts
20g milk powder
1 pinch of fine salt
80g coconut oil, room temperature
15g water

Method:

Prepare a lined tray.
Combine all the dry ingredients and mix well.
Add oil and water. Stir until the contents resemble wet sand and can hold together when pinched.
Use a cookie mold and spoon 1 tbsp of cookie mix.
Press the mix into the mold to ensure that the mix holds together.
Knock the pressed cookie out of the mold gently.
If the cookie is stuck in the mold, brush the mold with mung bean powder for easy retrieval of the cookie.
Bake in a preheated over, at 130C, for 18 minutes.
Remove from the oven to cool.
Store in an air-tight container.
Keeps a week.

Thursday, April 18, 2019

Pumpkin soup




This filling dish is is the only dish which allows me to consume 3 dairy products in one go. It also goes well with garlic bread but the soup is good on its own. If you are fine with washing the blender, this dish is a breeze to prepare.

Serves 2 as main dish

Ingredients:
Soup -
½ Australian (Japanese) pumpkin, skinned and cubed
2 small cooked potatoes, skinned
2 cups water

2 cups low fat milk
Sea salt
Pepper

Pumpkin seeds, toasted until scorched
1 TbspSour cream

Cheese wafer:
1 handful of grated parmesan cheese

Method:
In a large pot, combine pumpkin, potato, water and cook on medium for 20 minutes or until pumpkin is soft.
Drain leaving only 1 tablespoon of water.
Blend the contents in the pot until it comes out creamy and smooth.
Add milk and heat again but not to the point of boiling. Take care of bubbling hot cream of pumpkin.

To make the cheese wafer, on a pan lined with baking sheet, melt the parmesan until brown edges appear.
Remove the wafer using a spatula.
Cool until crispy.

Serve the cream of pumpkin with a dollop of sour cream and toasted seeds.
Garnish the soup with the cheese wafer just when you are about to serve.





Monday, April 8, 2019

Taiwanese braised pork belly (Lu Rou Fan)



This recipe can be made in a hurry, if you have 1 or 2 hours to spare. It can be prepared beforehand and served with a little reheating. It definitely brings out the domestic goddess in you if you are expecting guests.

Credit: wokoflife

For 2-3

Ingredients:
7 slices of pre-cut pork belly, about 1 cm thick (blanched and drained)

In a spice bag: a couple of bay leaves, 3 star anises, 1 cinnamon stick, 3 ginger slices, a couple of cloves, 3 pieces of dried orange peel

1 Tbsp  oil
1 Tbsp sugar
1 Tbsp shallots
1/4 cup cooking wine
2 Tbsp thick dark soy sauce
2 Tbsp light soy
2 cups water

Method:
Fry sugar until it melts, medium heat.
Add shallots. Fry.
Add wine,  soy sauces, water. Bring to a boil.
Add pork belly and spice bag.
Bring to a boil, then simmer for 1 hour on medium heat.
Dish is ready when pork turns tender.

For an intense taste, reduce the sauce to desired thickness, keeping watch on the heat.
Serve with rice and pickles