Pumpkin Seed Bars & Truffles – guilt-free and nutritious sweet treat
Once you’ve tried making your favourite nut/seed butters, there’s no turning back. For peeps like me who don’t get access to good quality nut/seeds butters, a good old handy food processor helps with making your own from scratch a breeze. Like how I made my Pumpkin Seed Butter in minutes. Continue Reading →
This is my typical daily Big Breakfast Oats, except it looks like a pile of mess on most days (like my Banana Oatmeal recipe). This is my evolved breakfast oatmeal. I used to burnt my oatmeal.. quite often.. sigh.. I’ve received enough stern looks. I’m really bad at multitasking – cooking rolled oats on stove while brushing my teeth or picking my clothes. Without knowing it, something smelt burnt. My poor pot has seen better days. Continue Reading →
Gado gado is one of the well known dishes from Indonesia. Although it looks like a salad dish, gado gado is also eaten as a one dish meal in Indonesia. Loaded with a variety of vegetable, the carbohydrate in the dish comes from lontong (compressed rice cake) and potatoes. Tofu, egg and tempeh are the protein sources. Continue Reading →
My digestion has acted up quite badly from early this year, causing me restless nights and fatigue relapse. My road to recovery from leaky gut is ongoing since 2 years, thus having the bloating symptoms reoccur can be frustrating. Having planned many great projects this year, I felt disappointed when things are not going well in that direction. When I get a bit better, I just pushed & overworked my body. Then the body breaks down again. Continue Reading →
I’m in a rut. I’m not in any mood to make any Chinese New Year goodies at all. My usual favourites – peanut cookies and bak kwa (dried meat) doesn’t turn me on. Don’t get me wrong. I have a sweet tooth and am a big snack eater. Something is just not turned on this year. The only thing I felt like making is this deliciously chewy (and healthy) Flourless Peanut Butter Cookies. Continue Reading →
I know there’s a lot of hype about going raw, paleo or whole30. Let’s not start with the labeling. As long as it is whole food & real food, you can’t go wrong there. As I’m wheat intolerant, grating zucchini into noodles (so it’s zoodles?) is a great noodle substitute for me. Yes it’s zucchini noodles, it can be eaten raw or if you don’t like the raw veggie taste, blanch it with hot water. Oh but that’s extra work.. so why don’t you try eating zucchini raw for a change? Continue Reading →
Don’t laugh. I brought 1kg of my granola on my Europe vacation. As most breakfast options in Europe are wheat based food, my granola was my breakfast, my snack- sprinkled on yogurt parfait and my traveling munchies.
I love making big batches of granola. But sometimes there’s not enough ingredients to make a big batch. Or it’s just too hot to turn on the oven. Or the oven broke down, just like mine did after I came back from vacation. Continue Reading →
Grandpa loves to give away his papayas (pardon the pun) everything I visit. and I’ve made many visit since last year, hence papaya overload. He has 3 papaya trees in his backyard which he is extremely proud of. I do not understand why he loves planting just papaya and sugar apple trees in his huge backyard, I love other fruits too like mango, rambutan and passion fruits. Maybe I’ll sneak in a mango tree next time I’m back.
Last weekend, I took back an unripe (green) papaya to make Som Tam (Thai Green Papaya Salad). Continue Reading →
Just the mere mention of the word satay is enough to get anyone drooling. The grilled marinated skewered meat is the epitome of Malaysian Street Food. We can argue about how fantastic our favourite ‘warung sate‘ (satay stall vendor) might be, however the appeal of Satay Kajang has never waned. Who is to argue when Kajang is informally known as the “Satay Town”. Continue Reading →
I’m a very simple girl with simple taste buds. It is the simple recipes that makes me happy and savour with a sweet smile. I have savored some of the best fine-dining food – caviar, cheese, terrine, exquisite pastry. However, it’s too heavy and luxurious for my taste. No offense to the brilliant chefs, I wanted something without cream or excessive details; I wanted something simple and straightforward like Malaysian food. And one of them is Muar Chee. Continue Reading →