Really traditional chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes. For busy parents, store-bought liquid chicken stock might be the easiest, just remember to read the ingredient list on the packet that it’s made of real ingredients and not flavourings. Continue Reading →
I recently found out that I do not really have gluten allergy, just mild wheat allergy. You can imagine how elated I am to know I can use other types of grains such as rye and spelt. The 1st thing I did was buy a packet of IREKS ‘Dinkelspitz’ at Pastry Pro in Kepong to try out spelt bread. Dinkelspitz is the ready mix for coarse-textured spelt bread with linseed, coarsely ground lupin seeds and spices – RM8.50 for a 500g packet. Continue Reading →
Homemade Tomato sauce made from scratch is homey and delicious – and so surprisingly easy! All it takes is a few fresh ingredients.
I made a big batch of Tomato Sauce for the Paella I posted earlier, and keep the rest in jars in the fridge for later use. These sauces can keep for about 2 weeks. To keep them longer, freeze them in freezer safe containers. Thaw when it is needed; you can add any fresh herbs, spices, veggies, or meats desired.
Homemade Tomato Sauce is one of the basic recipes I am sharing: making things from scratch, making the ingredients I once thought magically appeared in a jar/can. The other basic recipes I posted were homemade Yogurt and homemade Roasted Walnut Butter. Continue Reading →
Growing up, the only nut butter I ever ate was peanut butter. In fact, I didn’t know there was such a thing as nut butter. I didn’t know that it was something a person at home could make. Didn’t it just come in a jar? I was (still am) crazy about the chunky peanut butter but totally hated the one mix with grape jam. Continue Reading →
Yoghurt is my Wonder Food. Yoghurt can be used in many dishes / beverages, it is so versatile that I always have a big tub of yoghurt in fridge. Yoghurt can be easily prepared at home. I was first introduced to yoghurt making by my yoga teacher Kasturi. She is of Indian descent, and yoghurt is part of their daily diet.
The most outstanding benefit yoghurt comes from the unique way yoghurt is made. Yoghurt is simply milk that is cultured with active live cultures. These cultures are the key to many of yoghurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases.