Fragrant and addictive coconut cranberry seed bar. Easy no bake munchies in 10 minutes. Refined sugar free, grain free, nut free, dairy free
Finally, I’ve discovered an awesome a no-bake bar recipe for you. And I have to warn you – these Coconut Cranberry Seed Bars are pretty addictive!
I’ve made these no-bake bars a couple of times, usually with oats, nuts & seeds. For this recipe, I made it with grain and nut free, so it can be enjoyed by everyone. As it’s that time of the year, I thought the addition of white from coconut flakes and red from dried cranberries would give it a festive feel. The finished product didn’t turn out as I earlier envisioned. In fact, it was even better with the specks of white sesame against the green pumpkin seeds and red dried cranberries. Perfect! And the fragrant coconut flakes just made me wanting to go back for more, over and over until I have to tell myself to stop. A couple of times Continue Reading →
It’s incredible that many delicious food have been fused & created due to influences from another culture. Like Chinese Fortune Cookies (can’t find them in China) or Dutch Baby Pancakes (nope, the Dutch have not heard of them) or Japanese Cheesecake (made famous by the Japanese and became a craze in some Asian countries). Same goes to this Portuguese Chicken in Macau, I doubt this dish can be found in Portugal. Continue Reading →
Nasi Ulam (Herb Rice Salad) is a feature in Malay cuisine, usually it’s a steamed rice mixed with various herbs, vegetables, spices and accompanied with various side dishes. There’s 2 popular variation – Nasi Ulam on the northwest Peninsular Malaysia and Nasi Kerabu (with rice dyed blue) on the northeast Peninsular Malaysia, in state of Kelantan and Terengganu. Continue Reading →
As I was about to make the Mango Sago Dessert, a light bulb went off.. one of my AHA moments. Don’t you love AHA moments? There are times when my creative juice is way low or brain just freezes over. AHA moments with inspiration like this are always welcomed. Continue Reading →
Imagine food grown using the age-old methods of Mother Nature herself. That means no chemicals, fertilizers, irradiation, artificial food additives or genetic tampering in the production of food. Anni Brownjohns, founder of Ozganics – an Australian owned organic food manufacturer, is in town on a personal mission to change minds and lives by telling the world that good, healthy food is not merely boring and dull.
Ozganics’ Founder Anni Brownjohn with Chef Ryan Khang of Nourish!
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With Malaysian Food Fest blog event, I’m really enjoying the new knowledge about the cuisine from each different Malaysian state. I realised I didn’t know anything about the food from Kedah & Perlis – the 2 north western states on Peninsular Malaysia. Even though Kedah is neighbouring state to my hometown Penang, I hardly travel to Kedah except going to Langkawi Island. I don’t think I’m very good neighbour, huh? Continue Reading →
Tomorrow is Hari Raya or Eid, the biggest Muslim holiday that marks the end of Ramadan, or the Islamic holy month of fasting. In Malaysia, all races come together to celebrate all types of festivities with open house, and we are served with lots of food.
My favourite Hari Raya open house dish is Ayam Masak Merah (Chicken cooked in rich creamy spicy tomato sauce). Yes, Ayam Masak Merah is not an everyday affair, it is a unique dish to be enjoyed on special occasions such as “traditional Malay weddings” and Hari Raya or Eid Celebration. Continue Reading →
Bubur Pulut Hitam (Black Glutinous Rice Dessert) is a popular dessert in Malaysia and also in the neighboring countries Singapore, Indonesia and Thailand. It is probably one of the easiest dessert to make. Bubur Pulut Hitam literally translates to Black Glutinous Rice Porridge, so it’s basically cooking porridge and serve with the fragrant coconut milk . Continue Reading →
Sago Gula Melaka (Sago Pudding with Palm Sugar) is a typical Malaysian dessert. Simplicity best describes this dessert because you just need 3 simple ingredients and it can be prepared in 15 minutes. The insipid sago pearls when drenched with creamy coconut milk and rich sweet flavour of palm sugar syrup becomes a wonderfully rich dessert you want to tuck into over and over again. Continue Reading →
With all the unnecessary worry and stress the past weeks, I took some time off to be with the nature – frolicking in the river, lazing around doing nothing and finally managed to finish a book after many years! After a relaxing weekend, this girl still need her snacking habit fixed and came up with an inspiration of Homemade Peanut Butter Cups.
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