PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. CARROT OKARA MUFFIN (BY PRODUCT OF HOMEMADE SOY MILK) This Carrot Okara Muffin is the Part 3 of the Soy Series: 1. First make your Homemade Soy Milk 2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes) 3. If you don’t like fish cakes, you have to try this moist Carrot Okara

Muffin.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. CARROT OKARA MUFFIN (BY PRODUCT OF HOMEMADE SOY MILK) This Carrot Okara Muffin is the Part 3 of the Soy Series: 1. First make your Homemade Soy Milk 2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes) 3. If you don’t like fish cakes, you have to try this moist Carrot Okara

Muffin.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

THE REAL MUSHROOM SOUP I stumbled upon this REAL MUSHROOM SOUP recipe from Jamie Oliver’s book Jamie’s Dinners.I was looking for a mushroom recipe to use up the balance of the mushroom leftover from my Wild Mushroom Quiche for the pastry competition.. According to Jamie, once you have tasted the real mushroom soup, those awful tins of mushroom soup become a distant

memory.

SUP DAGING (MALAYSIAN BEEF SOUP) Instructions. In a medium pot, heat oil on low fire and saute the grinded ingredients and the loose spices until fragrant. Add in Beef / Ribs and saute until the meat is half cook. Add in 10 cups of water and Spice Mix in muslin, boil until the meat is tender, about 1 hour. Add potatoes and boil for 30 minutes or until soft. DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

HOMEMADE BAK KWA (DRIED MEAT) Preheat oven to 100°C. Wash and dry flat baking trays. If you don’t have any, simply turn over your baking trays to use the flat bottom. I use wooden cake boards and wrap with aluminium foil. Place mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. MIENG KHAM / MIENG KUM (WRAPPED LEAF SNACK) Instructions. Dry roast the coconut in a wok on medium high, stirring constantly to avoid burning. Cook until the coconut is medium brown, about 5 minutes. Set aside the amount used for the sauce, and put the rest into a serving bowl. Cut up all the ingredients which are not to be put into the sauce into small ¼″ pieces. BOK CHOY KIMCHI WITH CUCUMBERS Cut up bok choy (including stems) into bite-sized pieces (5-7cm pieces). Cut cucumbers into halves and long spears. In a large non-reactive bowl/pot, lay down a layer of bok choy and cucumber pieces, and sprinkle some salt. Add another layer and sprinkle some more salt, and so on until the 2 tablespoon finishes. SNOW FUNGUS WITH GINGKO & RED DATES: HEALTHY CHINESE DESSERT Rinse thoroughly and drain the water. In a large pot, add the soaked snow fungus and the other ingredients (except rock sugar). Bring to a boil and reduce to simmer slowly for about 30-45minutes. When the water turns brown in co5or and all ingredients are tender, then add rock sugar to taste. Wordpress Recipe Plugin by EasyRecipe. BUBUR PULUT HITAM (BLACK GLUTINOUS RICE DESSERT) Instructions. Toast the black glutinous rice in a frying pan on high heat. By doing this, it will release the nutty aroma of the rice. Wash the rice and rinse thoroughly. Add rice, dried longan and water into 3 liter slow cooker and cook on high setting. The water will be reduced and getting thicker, add more water if it becomes too dry.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. CARROT OKARA MUFFIN (BY PRODUCT OF HOMEMADE SOY MILK) This Carrot Okara Muffin is the Part 3 of the Soy Series: 1. First make your Homemade Soy Milk 2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes) 3. If you don’t like fish cakes, you have to try this moist Carrot Okara

Muffin.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. CARROT OKARA MUFFIN (BY PRODUCT OF HOMEMADE SOY MILK) This Carrot Okara Muffin is the Part 3 of the Soy Series: 1. First make your Homemade Soy Milk 2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes) 3. If you don’t like fish cakes, you have to try this moist Carrot Okara

Muffin.

DRAGON FRUIT AGAR AGAR Lower the fire to simmer, stir occasionally until agar agar strips has fully dissolved in about 2 minutes. Switch of the fire and remove pandan leaves. Let the solution cool down for 1-2 minutes before adding in dragon fruit and honey (high heat will destroy the enzymes of the fruit and honey). Stir well. Pour into mould or (20cm x 20cm)

tray.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. THE REAL MUSHROOM SOUP Heat up a medium pot, add about 2-3 tablespoon of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme. After 1 minute, you'll probably notice moisture cooking out of the mushrooms. Carry on cooking for about 10 minutes until most of the moisture disappears. SUP DAGING – MALAYSIAN BEEF SOUP Instructions. In a medium pot, heat oil on low fire and saute the grinded ingredients and the loose spices until fragrant. Add in Beef / Ribs and saute until the meat is half cook. Add in 10 cups of water and Spice Mix in muslin, boil until the meat is tender, about 1 hour. Add potatoes and boil for 30 minutes or until soft. BOK CHOY KIMCHI WITH CUCUMBERS Cut up bok choy (including stems) into bite-sized pieces (5-7cm pieces). Cut cucumbers into halves and long spears. In a large non-reactive bowl/pot, lay down a layer of bok choy and cucumber pieces, and sprinkle some salt. Add another layer and sprinkle some more salt, and so on until the 2 tablespoon finishes. MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

BUBUR PULUT HITAM (BLACK GLUTINOUS RICE DESSERT) Instructions. Toast the black glutinous rice in a frying pan on high heat. By doing this, it will release the nutty aroma of the rice. Wash the rice and rinse thoroughly. Add rice, dried longan and water into 3 liter slow cooker and cook on high setting. The water will be reduced and getting thicker, add more water if it becomes too dry. BRAISED MUSHROOM & SEA CUCUMBER WITH BROCCOLI Add sea cucumber and mushrooms, stir fry for 1 minute. Mix sauce ingredients in a small bowl, add sauce to the pot and cook for about 10 mins or until sauce thickened. To serve, place mushrooms in the center of a large flat plate, making a circle. Surround mushrooms with broccoli florets and place sea cucumber on top of the mushrooms. SNOW FUNGUS WITH GINGKO & RED DATES: HEALTHY CHINESE DESSERT Rinse thoroughly and drain the water. In a large pot, add the soaked snow fungus and the other ingredients (except rock sugar). Bring to a boil and reduce to simmer slowly for about 30-45minutes. When the water turns brown in co5or and all ingredients are tender, then add rock sugar to taste. Wordpress Recipe Plugin by EasyRecipe. MALAYSIAN KERABU BEEHOON (RICE NOODLE SALAD) Kerabu = a spicy, sweet & sour salad.. Beehoon = rice vermicelli. Kerabu Beehoon is a vibrant Nyonya dish of rice vermicelli tossed with sambal belacan, calamansi juice, and lots of herbs.Nyonya is a culture and cooking style, from the influence of Chinese and Malay cultures in areas of what is now Malaysia and Singapore.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MUSABAHA (WHOLE CHICKPEA HUMMUS) Keep ¾ (225g) of the chickpeas in a bowl, mixing them with the cooking water reserved earlier, cumin, ¼ teaspoon salt and freshly ground black pepper. Keep them somewhere warm. Place the remaining chickpeas (75g) in a small food processor and process until you get a stiff paste. While the machine is running, add tahini paste, lemon

juice

SNOW FUNGUS WITH GINGKO & RED DATES: HEALTHY CHINESE DESSERT Rinse thoroughly and drain the water. In a large pot, add the soaked snow fungus and the other ingredients (except rock sugar). Bring to a boil and reduce to simmer slowly for about 30-45minutes. When the water turns brown in co5or and all ingredients are tender, then add rock sugar to taste. Wordpress Recipe Plugin by EasyRecipe.

PENANG ACAR

Instructions. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes. Blend the spice paste in a food processor. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERY Instructions. Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen

peas, and mix well.

RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video. KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Transfer and lightly crush with pestle and mortar. Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and chili flakes in a small bowl. Cut the green onions thinly lengthwise into long shredded pieces. Cut the lettuce into bite-sized pieces or GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Sauce. Roast peanuts in oven at 170C for 5mins. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you

like.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLS Place salad, beef, rice paper, and dipping sauce on the table. Prepare a few deep plates or large bowl deep enough to drip the rice paper in, filled them with hot water. Invite guests to dip the edge of the rice paper in the water and turn to wet evenly. Place the salad and beef and roll up like a spring roll. KOREAN OVEN FRIED CHICKEN DRUMSTICKS Arrange the drumsticks directly on the upper rack (without a tray). Place a tray on the lower rack to catch the dripping oil. Roast in oven for about 15 minutes (or until crispy) and turn the drumsticks over to roast for another 15 minutes. While waiting for the chicken, combine the chili sauce ingredients in a large bowl and set aside. MUSABAHA (WHOLE CHICKPEA HUMMUS) Keep ¾ (225g) of the chickpeas in a bowl, mixing them with the cooking water reserved earlier, cumin, ¼ teaspoon salt and freshly ground black pepper. Keep them somewhere warm. Place the remaining chickpeas (75g) in a small food processor and process until you get a stiff paste. While the machine is running, add tahini paste, lemon

juice

SNOW FUNGUS WITH GINGKO & RED DATES: HEALTHY CHINESE DESSERT Rinse thoroughly and drain the water. In a large pot, add the soaked snow fungus and the other ingredients (except rock sugar). Bring to a boil and reduce to simmer slowly for about 30-45minutes. When the water turns brown in co5or and all ingredients are tender, then add rock sugar to taste. Wordpress Recipe Plugin by EasyRecipe.

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Nourishing Red Dates Tea – 2 Ways. Chinese red date 红枣 (jujube) is one of the most popular Chinese foods used as a health tonic and traditional herb, especially to improve qi (energy) and blood for the body. It is too bad that the western world does not know about the health benefits of red dates because red dates also strengthen the

ABOUT

Preparing food become easier, and you don’t have to spend hours in the kitchen. Your family enjoys mealtimes together like how it was when you grew up. You feel proud that your family get to eat healthy Asian food and at the same time, you are feeling lighter and more energised. You now have more time and energy to spend with your

family.

HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room temperature. Stir once or twice. After 5 days, pour the fruity vinegar into a heat-sterilised cheesecloth hung over a jug. MULTIGRAIN MISO PORRIDGE Wash and soak multigrain overnight or at least 3 hours. Soaked or sprouted grains take less time to cook and are easier to digest. Place a medium pot with cooking oil on medium heat. Add in onion to saute for 1-2 minutes until soft. Add in chicken to brown on both sides. HOMEMADE SALTED EGGS Instructions. Add water, salt in a saucepan. Add star anise and Sichuan peppercorns. Bring it to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely, then add in Shaoxing wine and stir well. Meanwhile, rinse the eggs and wipe them dry with teatowel. Carefully arrange the HOMEMADE BAK KWA (DRIED MEAT) Preheat oven to 100°C. Wash and dry flat baking trays. If you don’t have any, simply turn over your baking trays to use the flat bottom. I use wooden cake boards and wrap with aluminium foil. Place mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. BOK CHOY KIMCHI WITH CUCUMBERS Cut up bok choy (including stems) into bite-sized pieces (5-7cm pieces). Cut cucumbers into halves and long spears. In a large non-reactive bowl/pot, lay down a layer of bok choy and cucumber pieces, and sprinkle some salt. Add another layer and sprinkle some more salt, and so on until the 2 tablespoon finishes. NO BAKE RICOTTA CHEESECAKE BITES WITH PECAN BASE Using the food processor or mixer, combine cream cheese, ricotta, honey, lemon rind and blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Chill for 1-2 hours, or until set. When you KOREAN SPINACH BANCHAN (SIGEUMCHI NAMUL) Korean Spinach Banchan (Sigeumchi Namul) – seasoned with soy and sesame, one of the easy & common Korean side dish. Today is Day 4 of the 2 Week Fruits & Veggie Cleanse.This is not a cleanse to try if you are new to cleansing or fast. ABC SOUP RECIPE (LUO SONG TANG) When water in the pot is boiling, add in Chicken bones or fillet and peppercorn. Simmer for 5 minutes. Add in all the cut vegetables and simmer for another 20-30minutes or until the potatoes and carrots are soft. Use the fork to check if the potatoes are soft to KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Toast sesame seeds in a pan over medium heat for 1-2 minutes, swirl it around until they turn light brown. Transfer and lightly crush with pestle and mortar.; Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and

chili flakes in

MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERYSOUP RECIPES FOR

GOUT SUFFERERS

Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen peas, and mix well. RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video.

PENANG ACAR

Penang Acar (also spelled as Achar) is a very special pickled vegetable dish. I think every Penangite loves it because of the appetizing, sour and spicy great taste. GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Gado-gado is one of the well known dishes from Indonesia. One dish salad meal (potato, egg, tempeh and vegetables) with gado gado peanut

sauce

MULTIGRAIN MISO PORRIDGE Wash and soak multigrain overnight or at least 3 hours. Soaked or sprouted grains take less time to cook and are easier to digest. Place a medium pot with cooking oil on medium heat. HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room

temperature.

KOREAN OVEN FRIED CHICKEN DRUMSTICKS Wash and pat dry chicken drumsticks. Make 2 slits on each side of drumstick with a knife. In a big container, place chicken, salt and cornflour and mix well. MUSABAHA (WHOLE CHICKPEA HUMMUS) In contrast to the classical creamy hummus, musabbaha is made with chickpeas left whole. Traditionally, musabaha is served “swimming” in a pool of tahini, for breakfast along with various pickles, fresh radish and spring oinion. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLSVIETNAMESE LEMONGRASS BEEFVIETNAMESE LEMONGRASS BEEF BOWLHAMBURGER RICE CABBAGE ROLLSGRILLED LEMONGRASS BEEF SALADTHAI LEMONGRASS BEEFBEEF AND RICE RECIPES EASY Vietnamese cuisine has a feel and a rhythm of its own. A sublime tone of delicious, delicate, calmly satisfying flavors, whether in their soothing Pho soup or these pretty rice paper wrap rolls. KOREAN LETTUCE SALAD (SANGCHU GEOTJEORI) Toast sesame seeds in a pan over medium heat for 1-2 minutes, swirl it around until they turn light brown. Transfer and lightly crush with pestle and mortar.; Combine the ingredients for the dressing: crushed sesame seeds, garlic, rice vinegar, soy sauce, sesame oil, honey and

chili flakes in

MINESTRONE (VEGETABLE SOUP) FOR HUBS' GOUT RECOVERYSOUP RECIPES FOR

GOUT SUFFERERS

Heat the extra virgin olive oil in a large pot on low fire, add the onion and garlic, saute for 3 minutes until onion is translucent. Add all the vegetables, the hard vegetables (carrots, potatoes, pumpkin) first, followed by softer ones, except the frozen peas, and mix well. RATATOUILLE'S RATATOUILLE (THOMAS KELLER'S CONFIT BYALDI) Ratatouille’s Ratatouille is by far my most elaborate and crazy cooking attempt. It took me 4 hours. Phew. My Wild Mushroom Quiche for Nutriplus baking competition looked easy compared to this dish. The 4 hours of hard work was worth it after the photo received lots of “wow” when I posted on my social media accounts and it was featured on Sorted Food’s Eye Candy Video.

PENANG ACAR

Penang Acar (also spelled as Achar) is a very special pickled vegetable dish. I think every Penangite loves it because of the appetizing, sour and spicy great taste. GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) Gado-gado is one of the well known dishes from Indonesia. One dish salad meal (potato, egg, tempeh and vegetables) with gado gado peanut

sauce

MULTIGRAIN MISO PORRIDGE Wash and soak multigrain overnight or at least 3 hours. Soaked or sprouted grains take less time to cook and are easier to digest. Place a medium pot with cooking oil on medium heat. HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room

temperature.

KOREAN OVEN FRIED CHICKEN DRUMSTICKS Wash and pat dry chicken drumsticks. Make 2 slits on each side of drumstick with a knife. In a big container, place chicken, salt and cornflour and mix well. MUSABAHA (WHOLE CHICKPEA HUMMUS) In contrast to the classical creamy hummus, musabbaha is made with chickpeas left whole. Traditionally, musabaha is served “swimming” in a pool of tahini, for breakfast along with various pickles, fresh radish and spring oinion. VIETNAMESE LEMONGRASS BEEF RICE PAPER ROLLSVIETNAMESE LEMONGRASS BEEFVIETNAMESE LEMONGRASS BEEF BOWLHAMBURGER RICE CABBAGE ROLLSGRILLED LEMONGRASS BEEF SALADTHAI LEMONGRASS BEEFBEEF AND RICE RECIPES EASY Vietnamese cuisine has a feel and a rhythm of its own. A sublime tone of delicious, delicate, calmly satisfying flavors, whether in their soothing Pho soup or these pretty rice paper wrap rolls.

-

Nourishing Red Dates Tea – 2 Ways. 21/12/2017 by Shannon Lim-de Rooy | 6 Comments Chinese red date 红枣 (jujube) is one of the most popular Chinese foods used as a health tonic and traditional herb, especially to improve qi (energy) and blood for the body. It is too bad that the western world does not know about the health benefits of red dates because red dates also strengthen the spleen

ABOUT

As a young adult, I was constantly fatigue, low energy and overweight with crazy mood swings. After years of crap food, my body crashed in my early 30s.I needed extra hours of sleep during the day to recover from fatigue. I could not work. I was depressed and desperate for answers.. One after another health issues cropped up, I adapted to the every new curveball that thrown at me with food and HOMEMADE SALTED EGGS Commercial salted eggs are easily available here, but nothing beats homemade salted eggs from fresh organic duck eggs. The process is a mere 10 minutes and the rest is waiting time. HOMEMADE PASSION FRUIT VINEGAR Place passion fruit pulp in a bowl and lightly mash it up with a fork to release more juice from the pulp. Pour the pulp with seeds into a glass container with vinegar and leave to macerate for 5 days at room

temperature.

MULTIGRAIN MISO PORRIDGE Wash and soak multigrain overnight or at least 3 hours. Soaked or sprouted grains take less time to cook and are easier to digest. Place a medium pot with cooking oil on medium heat. NO BAKE RICOTTA CHEESECAKE BITES WITH PECAN BASE Combine the Base Ingredients in a food processor. Press the processed based evenly into bottom of a 20cm square tray/container (lined with parchment paper) to form a crust about ½cm thick.; Using the food processor or mixer, combine cream cheese, HOMEMADE BAK KWA (DRIED MEAT) Bak Kwa (rougan 肉干) is a Chinese salty-sweet dried meat in the form of flat thin sheets. Popular snack and a must have for Chinese

New Year.

BOK CHOY KIMCHI WITH CUCUMBERS Cut up bok choy (including stems) into bite-sized pieces (5-7cm pieces). Cut cucumbers into halves and long spears. In a large non-reactive bowl/pot, lay down a layer of bok choy and cucumber pieces, and sprinkle some salt. KOREAN SPINACH BANCHAN (SIGEUMCHI NAMUL) Korean Spinach Banchan (Sigeumchi Namul) – seasoned with soy and sesame, one of the easy & common Korean side dish. Today is Day 4 of the 2 Week Fruits & Veggie Cleanse.This is not a cleanse to try if you are new to cleansing or fast. ABC SOUP RECIPE (LUO SONG TANG) ABC soup recipe or Lou Song Tang with potato, carrot, onion and tomato. Easy & delicious. Chinese Soup. Quick and Nutritious.

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THAI PUMPKIN MUSHROOM RED CURRY 13/05/2020 by Shannon Lim-de Rooy | Comments Off on Thai Pumpkin

Mushroom Red Curry

I am a big fan of Thai green curry, I cook it quite often but was not aware of the other ‘sister’ Thai red curry until I came across a Pumpkin Red curry recipe in a magazine. I found that green curry pairs well with summer vegetables while red curry pairs beautifully with winter vegetables like pumpkin. Since then, pumpkin red curry appears often on my menu, especially during cooler months. Continue Reading

→

Categories: Main Dish

| Tags: Curry

, meatless

, pumpkin

, Thai

| Permalink

AYURVEDIC TOMATO SPINACH DAL SOUP (TOMATO SPINACH LENTIL SOUP) 29/03/2018 by Shannon Lim-de Rooy | 4 Comments Soul satisfying bowl of Ayurvedic Tomato Spinach Dal Soup that boost metabolism, nourish and cleanse

Dal is the generic

term used for all lentils in India. Soup of stew dishes made with any lentil is also called dal. Kinda confusing huh? Each region in India has their own variation of dal with different lentils being used. In Malaysia, it is common to enjoy thick dal stews with flat breads like roti canai, chapati or my favourite thosai. Continue Reading → Categories: Appetizer / Side

, Light Bite

, Soup

| Tags: Asian

, ayurvedic

, indian

, lentil

, vegan

, Vegetarian

| Permalink

KOREAN KIMCHI PANCAKE (KIMCHIJEON) 11/01/2018 by Shannon Lim-de Rooy | 0 comments Easy savoury Korean Kimchi Pancake as a snack or appetizer. Possible as a meal as how I like it. I love making kimchi

but it

is Norbert who enjoys eating it more than I do. He loves spicy and sourish flavours. Instead of having kimchi as side dish, I prefer using kimchi in dishes such as kimchi noodle soup, kimchi tofu soup and kimchi pancake. Not only can you can have your dose of good probiotics from the kimchi, most people (including my carnivorous husband) does not mind those dishes are vegetarian. Continue Reading

→

Categories: Appetizer / Side

, Light Bite

, Snacks

| Tags: Asian

, gluten free

, Korean Cuisine

| Permalink

NOURISHING RED DATES TEA – 2 WAYS 21/12/2017 by Shannon Lim-de Rooy | 6 Comments Chinese red date 红枣 (jujube) is one of the most popular Chinese foods used as a health tonic and traditional herb, especially to improve qi (energy) and blood for the body. It is too bad that the western world does not know about the health benefits of red dates because red dates also strengthen the spleen and stomach qi (energy) which helps to digest food, tonify blood and relax the mind. When you have good overall qi, it is reflected through your healthy rosy cheeks (that’s our natural blusher 🙂 ) Continue

Reading →

Categories: Drinks ,

Remedies | Tags:

Chinese Herbs , Homemade

| Permalink

1-PAN SWEET POTATO HASH WITH POACHED EGGS 16/11/2017 by Shannon Lim-de Rooy | 3 Comments 1-pan savory, garlicky Sweet Potato Hash with kale and runny eggs. A hearty brunch, and also lunch. Continue Reading → Categories: Light Bite

, One Dish Meal

| Tags: eggs

, gluten free

, Sweet Potato

, Vegetables

, Vegetarian

| Permalink

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