Archives for category: Food

Pandan Heaven

July 16, 2018 //

So…you may recall a previous post (the one with the kaya recipe) in which I mentioned I had an abundance of pandan leaves to use up? Well, here’s me going through the rest of those fragrant fronds in a couple of culinary experiments that (fortunately) turned out according to plan. 😀

As promised, I made us Ji Bao Gai 纸包鸡 (literal translation: paper-wrapped chicken), a Cantonese dish that I haven’t had since childhood; and Sago Melaka (aka Sago Pudding), a very simple Peranakan dessert which you can see in the above pic. It goes without saying that both recipes include pandan leaves (or shop-bought pandan essence, which is easier to store and has a longer shelf life) in the list of ingredients.

SAGO MELAKA

Pudding – Add sago pearls* to boiling water. A serving of a similar size to what you can see in the photo above would require about three to four tablespoons of pearls. You’ll know they’re done once the grains turn translucent. Don’t worry too much if a few still have a bit of white in them so long as they are soft.

Drain the pearls in a sieve, and give them a rinse under the cold tap to get rid of any starchiness. After that, gently press them into jelly moulds or small bowls before placing in the fridge to chill for a couple of hours. Alternatively, if you’re not fussy about how it looks, set the pudding in a large tray or dish, and scoop out portions when ready to serve.

*Be careful not to confuse sago pearls with the huge dark tapioca globules in bubble tea. They are not the same thing! For this recipe, you’ll need the little tiny white balls, like in the left-hand pic below.

Syrup – Heat up some gula melaka** in a pot of water with two or three ‘knots’ of pandan leaves. You’ll need roughly one tablespoon of water per 30g of the gula. I used about 100g for this batch of pudding (for four people), and still had quite a bit of syrup left over. Stir until the mixture caramelises, then set aside to cool. It may thicken further if you refrigerate it. Should this happen, stir in a few drops of hot water…just enough to thin it out, but not so much that the syrup re-heats.

**There are a few different types of palm sugar, some sourced from the date palm, others from coconut or nipa. Gula melaka originates from the Straits of Malacca (hence the name), and is produced using the sap of flower buds from coconut palm trees. Like pandan leaves, you can get them from most Asian stores, or major online shopping portals like eBay or Amazon. They come in hard solid blocks which can be difficult to break apart. However, they do grate easily.

Cream – Bring coconut milk*** to boil, and stir in a pinch of salt. The cream isn’t actually supposed to be savoury, so don’t overdo it. The idea is to enhance the milk’s natural flavour while acting as a counterpoint to the syrup. It’s probably best to sprinkle in a few granules and do a taste test before adding more (if required). Leave the cream to cool before serving.

***Any brand coconut milk will do, and most supermarkets sell them. I like my pudding to be literally swimming in cream, so a 400ml tin was about right for us, but smaller 250ml cartons are also available. Leftovers can be refrigerated for later use, though not beyond a week.

JI BAO GAI 纸包鸡

This dish is traditionally deep-fried, but I was overjoyed to discover that the healthier option of oven-baking is entirely doable! Yay, no more greasy kitchen…It’s such a bugger to clean!

Breast fillets are fine if you are calorie-conscious, but I personally prefer chicken on the bone (with skin…it’s the best bit!) as they’re tastier and juicer, so what you see here are chicken thighs (halved).

Marinade – The essential ingredients are oyster sauce*, rice wine**, and the cornflour solution (so you don’t end up with a watery dribbly mess when unwrapping the chicken). Minced garlic would be ideal, but I was lazy and had recently bought a huge bottle of garlic oil from a discount store.

*I am very picky when it comes to oyster sauce, and would rather go through the trouble of ordering good quality (yet low-cost) ones online than purchase what most UK supermarkets have on offer. Highly recommended brands are Lee Kum Kee Gluten-Free or Ayam – neither of which contain MSG, but I honestly can’t say I’ve noticed that the authentic flavour has been compromised.

**If you haven’t got any rice wine, it’s ok to substitute with white wine…my dad often uses brandy or cognac in place of wine whenever he does the cooking and everything still turns out just as scrummy, sometimes even more so! 😮

Parcels – The chillies are optional, and any mushrooms will do, though shiitake works best here, and it doesn’t matter if they’re fresh or dried. However, the latter will require pre-soaking in hot water.

Wrap chicken pieces in parchment/baking paper, and secure the parcels with staples before baking.

Not going to specify a time or temperature as all ovens are different, and you’ll probably know how to operate yours better than I would. If you’re not confident, my advice would be to leave a parcel unstapled at one end so you can keep checking if the meat’s thoroughly cooked.

As always, any meal that involves pandan leaves (or other Asian ingredients) fills the whole house with a wonderful aroma that stirs up lots of memories from my growing-up years…mainly family celebrations – three generations of us sat around a huge table chatting, laughing, enjoying great food, and even better company. Happy days! 🙂

I suppose olfactory trips of of nostalgia are pretty much universal, but each experience is unique, so it’ll be interesting to hear what stories others have to tell. Comment below if any food smells in particular whisk you off to another time and place…what magic does it work on you? ❤

Tags asian desserts, asian food, cantonese cuisine, chicken in a bag, chinese food, chinese recipes, gula melaka, homemade food, ji bao gai, malay recipes, nonya cuisine, nostalgia, pandan chicken, pandan flavour, pandan fragrance, pandan leaves, pandan recipes, paper-wrapped chicken, peranakan food, recipe, sago melaka, sago pudding

Categories Food, Lifestyle

Summer’s First Blush

June 30, 2018 //

I’ve said in the past that of all the colours I like, pink is nowhere near the top of that list. However, there is something about that shade which evokes the hallmarks of my favourite season – bright flowers in bloom, sunsets at the end of a long sunny day, rosy fruit bursting with juice, and lots of ice-cream to cool off in the balmy heat. Well, I blended the latter two with some milk as temperatures began to soar in the last couple of weeks, and greeted summer with this classic concoction in my hand – a glass of homemade strawberry milkshake…Mmmmm!

Apart from the solstice (Happy Litha!), this June brought us something else to celebrate, a birthday milestone. Not mine, but a friend who turned 50. A group of us at work got her a giftcard and a bottle of rosé with matching begonias, but I wanted to make her something special.

We recently had a conversation about natural products, and how coconut oil is great for haircare. She expressed an interest in trying out Himalayan pink salts, and that gave me a lightbulb moment… 💡

Instead of trawling through the likes of Etsy or Not on the High Street like I normally do, why not put together a bespoke pamper kit?

I already had a big bag of the pink salt at home and only needed to fill a small jar with some of it, but I managed to find the other bits and bobs at my nearest Holland & Barrett‘s (which was having a sale), and a local shop in Lytham. As you can see, all items were in the various hues of summer, including the gift bag I made.

To construct this, all you would need (apart from the bag itself) is a paper doily, some thin card, and gift tissue. Unless you’ve a deft hand, I’d advise cutting the eye-shapes etc. with a circle cutter. I designed a ‘badge’ for the body of the owl that says “turning 50 is a real hoot”, but if you haven’t got a printer, a simpler alternative would be to use washi paper, or another material that’s patterned, like gift wrap.

You might be wondering why the owl. I haven’t an answer for that, except…it’s cute. That’s one of the reasons I like these quirky looking birds. I guess it kind of looks like I’m saying with age comes wisdom, but mainly because…it’s cute. 😀

Tags birthday present, cocktail flavour, flowers in bloom, Gift Bag, haircare, happy litha, himalayan salt, homemade gift bag, homemade spa, natural beauty, owl gift bag, pamper kit, papercraft, pina colada, pink salt, recipe, solstice, strawberry milkshake, Summer, summer colours, tutorial

Categories Beauty, Craft, Food, Gifts, Lifestyle

By any other name…

May 20, 2018 //

…a rose still wouldn’t taste as sweet as it smells. Though its natural flavour is too distinctive to be mistaken for anything else, it is actually very subtle. Not so when these crimson blooms have been made into syrup, as I recently discovered!

Now that the days are getting warmer, I’ve been putting my blender to good use by making us loads of refreshing smoothies. However, the Rose Green Tea I made the other week reminded me of a fragrant ice-cold beverage I used to enjoy as a child growing up in the tropics. It is commonly known as Bandung in the Malay Archipelago, possibly a variant of the popular Rose Milk brought over by Indian immigrants generations ago.

Summer lovin’ had me a blast
Summer lovin’ happened so fast

Aside from being a fab summer drink, the colour alone is enough to set off my mental playlist so it repeats the Grease soundtrack over and over again, with particular emphasis on the above verse so I now can’t get rid of that earworm. Perhaps they ought to re-name this milkshake The Pink Lady!

There are many variations of Bandung, but it is essentially a mixture of rose syrup, milk, cold water and ice. Be forewarned: unless you have a super sweet tooth, go easy on the syrup as it is incredibly saccharine. Some recipes call for condensed milk, but I would personally not recommend it. Evaporated milk is a better option, or the regular stuff you’d put in your tea. Unsweetened dairy alternatives will also work.

You could try making your own rose syrup, but I’m saving my supply of petals for other projects, so I turned to good old eBay and bought myself a bottle of Natco‘s. All ingredients went into my trusty blender, and pretty soon I had myself a frosty and frothy (frosthy? 😀 ) pink concoction served with edible gold sprinkles and of course…a cocktail umbrella, because no sunny day is complete without that!

My love affair with rose as an ingredient continues, and has extended from culinary endeavours to skincare. I have a few plans in mind and would ideally prefer to use rose essential oil in my beauty products, but it is very very dear, and with good reason. The purest rose otto requires tens of thousands of roses to be distilled just to fill a mere 5ml bottle. It is, however, considered worth the expense because of the benefits to both mind and body. My previous blog post doesn’t even begin to touch on the merits of this botanical wonder.

A cheaper alternative would be to buy a blend, and supplement it with homemade rose-infused oil. The latter is easy enough to achieve. There are a few different methods, but I believe the ‘sunlight version’ yields the quickest result. All you’d need is one part crushed or bruised dried rose petals to one part carrier oil. Grapeseed oil is fine, but sweet almond, jojoba, and even olive oil will also do. If you choose to replace the dried petals with fresh ones, ensure they are from organic roses (so no chemicals have been sprayed on them) but still be wary of mould forming due to moisture content.

Place both ingredients in a clean jar and give it a good swirl to make sure the petals are all submerged. It is absolutely crucial that your chosen vessel did not recently contain anything pungent. Otherwise, you’d be making the mistake I did with my first batch of rose oil. The jar in question had Country French sauce in it a few weeks prior, and it initially seemed like a long soak and a few hot washes did get rid of the smell. Oh, how I was mistaken…The end-result of my rosy enterprise had to be binned because garlic is nobody’s idea of perfume!

Get a pot of water on the boil whilst filling the jar. Once it’s bubbling, turn the flames off and sit the jar in the hot water. The heat will help to release the rose scent into the oil. When the water’s cooled down, move the jar to a location that gets lots of sunlight and let the infusion process continue for at least another 24 hours. The longer you leave it, the more potent it will be. I left mine to sit on the window sill for a week before straining it.

Another piece of advice: have some coffee filters ready, or empty teabags. Depending on how well you crushed your rose petals, there may be some tiny bits in your oil that a muslin or cheesecloth may not catch. If so, you’ll be glad to have these little paper sieves at your disposal. Give the petals a proper squeeze during this procedure to extract every last drop.

The final step would be to decant the oil into a dark bottle to preserve it. Your rose infusion is now ready to be used neat, or in another beauty recipe. Concentrated in a receptacle (regardless of jar, bowl or bottle), it might give off an odd earthy aroma, somewhat akin to wine. Like me, you might wonder if something’s gone horribly awry. Though I can’t quite fathom the cause, I’ve found that it isn’t one for concern. When applied to skin, the oil did exactly as expected, which was to leave me smelling of roses. 🙂 ❤

Tags aromatherapy, bandung, diy, grease music, healing botanicals, herbal life, homemade rose oil, medicinal plants, natural ingredients, natural skincare, pink ladies, recipe, rose, rose beauty, rose benefits, rose blooms, rose ingredient, rose milk, rose milkshake, rose oil, rose petals, rose skincare, summer drinks, summer mocktails, summertime, tutorial

Categories Beauty, Food, Gifts, Lifestyle

Cheat Recipe: Kaya aka Coconut Jam

April 30, 2018 //

As jam is typically made from fruit, some argue it would be more accurate to call this a spread, or even custard because it contains egg. This is an ongoing debate that stems from confusion over the correct classification of coconuts. In botanical terms, coconuts do fall in the fruit category. Somewhat of a misnomer, ‘coconut’ is technically defined as a fibrous one-seeded drupe, putting it in the same league as plums and apricots.

To us Asians, the name of this breakfast condiment has never been a matter of contention since we just refer to it as kaya (or srikaya). However, there are quite a few variations (including a green one) depending on how it is made, so we may not always agree on which version is best!

I am a complete novice when it comes to making jam, so to keep things simple, I opted for a fast and easy recipe that only makes a small amount. Basically, I cheated. 😀

Please note that the end product of this method will only approximate the taste of the genuine article. It’s great for those living in countries where this coconut jam is not readily available, but want a quick fix to satisfy nostalgic cravings.

Making authentic kaya requires a great deal of kungfu (not martial arts…there is more than one definition!), slaving over a double boiler, and involving at least an hour (sometimes more) of stirring. Kaya usually requires eggs, but this particular approach omits the whites and uses only the yolks. True, your jam will not thicken up quite as well, but there will also be less lumps to break up, which reduces the need for all that arm action.

Some day, I will attempt to make kaya the proper way, but for now…this will do.

INGREDIENTS:

200ml Coconut Milk*
4 tbsp Brown Sugar
4 tbsp Gula Melaka** – Grated
4 Pandan Leaves*** – Knotted
4 Egg Yolks

METHOD:

Mixture A – Gently heat the coconut milk, sugar, gula melaka, and pandan leaves in a pot (no need for a double boiler). Turn off cooker once it starts to simmer.

Mixture B – Stir egg yolks, and slowly add in half of Mixture A.

Return pot with the remainder of Mixture A to heat (not too high), and gradually pour in all of Mixture B, stirring all the while.

Reduce heat to low and stir constantly until the jam begins to coat the sides of your pot.

Add more sugar if preferred. If not, remove pandan leaves and transfer the jam to a jar.

Leave kaya to cool entirely before putting the lid on, and ensure it is airtight. Refrigerate and consume within one week.

*Although it is better to use fresh coconut milk, this is next to impossible to get hold of in most Western countries. However, it is ok to use tinned coconut milk.

**Gula melaka aka coconut (not date) palm sugar can be found in most Asian stores. It is also possible to buy it online. I actually got mine from an eBay seller.

***Another challenging item to acquire, though I did manage to purchase mine from Amazon. The trouble is not only are pandan leaves generally sold in large quantities, they also have a short shelf life and don’t last long in the fridge. I’d advise rolling up individual leaves in some baking paper, putting them in a bag, and freezing the lot.

With enough of these leaves to last me the next six months, I’ve now lined up quite a number of recipes to keep me busy experimenting in my ~~lab~~ kitchen. Pandan flavour is sometimes dubbed the Asian equivalent of vanilla, but I don’t quite agree with that analogy since it is a major ingredient in many savoury dishes from Asian cuisine, such as the Pandan Chicken I made awhile back (served with a prawn and vegetable stir-fry).

I was thinking of making it again, but would be happier if I could avoid any deep frying since that activity is almost guaranteed to cover most of our downstairs in a thin film of grease. Then I remembered a childhood favourite of mine – Ji Bao Gai 纸包鸡 (literal translation: Paper-Wrapped Chicken). It’s a Cantonese variant of Pandan Chicken and best of all, it can be done in the oven! Ji Bao Gai is absolutely scrummy and won’t be difficult to make, so I can’t wait to try it out, but that’s a project for another day. 🙂

Tags asian cuisine, coconut custard, coconut jam, coconut spread, gula melaka, homemade jam, kaya, nonya cuisine, nostalgia, pandan chicken, pandan flavour, pandan leaves, pandan recipes, peranakan food, recipe, tutorial

Categories Food, Lifestyle

No rose without thorn…

April 18, 2018 //

…nothing good comes without a price, no pain no gain, take the good with the bad – I’m sure you’ve heard them all before, but I learnt something new this weekend. Despite the aphorism, not all roses have thorns!

I know little about horticulture and the same goes for my husband David, so our garden is pretty much a disgrace, being left to grow wild 99% of the time. The 1% that we devote to it consists of hacking away weeds or branches that prevent us from getting from front door to car door. We are definitely people more suited to enjoying beautiful landscapes than creating or maintaining them!

I am, however, far from oblivious of the plant life in our garden, and have always admired the massive bright blooms on a bush next to our driveway, particularly this time of year. More than once, David has speculated that they are roses (though he admitted to being stumped by their thornless disposition), and each time, I have expressed scepticism because (as you can see from the top image) they look nothing like conventional roses, except when they are budding (as per the photo below).

On Sunday, I was finally spurred to settle it once and for all by way of Google, and it turns out David might actually be right! Sigh! #CuetheEyeRoll

We appear to be the proud (if somewhat lackadaisical) caretakers of the Rosa Gallica Officinalis, otherwise known as the Red Rose of Lancaster, one of the eponymous emblems from medieval England’s Wars of the Roses and official county flower of Lancashire, thus making perfect sense that it should be flourishing on our little patch here in this part of the country. Doh! I could be forgiven for my ignorance, but Blackpool-born-and-bred David should have known better…tsk tsk! 😀

This damask of ancient pedigree is, when you take into account our neglect, fortunately hardy and will grow in most conditions. As mentioned previously, it has the unique honour of being among the few roses that bear little or no thorns…somewhat ironic given its place in a long history of bloodshed.

Sometimes also known as the Apothecary’s Rose, it earned that nomenclature by becoming a popular ingredient in many medicinal and cosmetic products. Various varieties of roses are today still widely used in food, perfume and skincare, including homemade preparations. The beautiful crimson blossoms in my garden have inspired me to adopt a rose theme in many of my recent ideas, and I began by experimenting with my favourite hot beverage – tea!

Full of vitamin C and antioxidants, rose tea has a reputation for having wonderful healing and restorative properties that can help slow down the signs of ageing whilst boosting immunity. It is considered to be anti-inflammatory and antibacterial, making it highly effective in treating a number of skin conditions, such as acne. Although the probiotic claim seems rather doubtful to me, roses are often listed as a part of many detox and weight-loss teas.

Edible rose petals or rose hips can be easily purchased if you haven’t got a rose bush (or if like me, you simply don’t fancy plundering too much of your own garden), and a few supermarkets even stock them. The price and quality can vary, so some shopping around may be required before you find a suitable supplier.

I’m generally pretty adventurous (especially when it comes to food) but as described above, rose tea is detoxifying, and working as a mild laxative is one of the ways it purges your body of impurities. This is great if you’re not…erm…regular, but those making this for the first time may want to keep quantities small (perhaps start with half a teaspoon) by combining the dried rose petals (lightly crushed or bruised to release the scent…I use a mortar and pestle) with something more familiar, like black or green tea. I picked the latter as I felt the light and delicate flavour of green tea would better complement the floral element of this brew.

If you’re concerned the scent of rose petals will be so overpowering that it would be like drinking perfume, worry not! Its natural fragrance is incredibly more subtle than I expected, and taste-wise this blend is more like green tea with only a very slight hint of rose. Some people like to add a bit of honey, but unless it’s black (which I take very strong, sweet and creamy), I prefer my tea unsullied.

It’s up to you how long the teabag should be left to steep…I actually didn’t remove mine as I was hoping for a more intense aroma. There’s simply no better way to enjoy a steaming hot cuppa than taking time to smell the roses.

Tags apothecary's rose, detox tea, garden flowers, garden ingredients, garden kitchen, healing botanicals, herbal life, homemade, homemade tea, lancashire rose, medicinal plants, recipe, red rose of lancaster, rose blooms, rose green tea, springtime, thornless rose

Categories Food, Lifestyle

Go bananas for bread!

March 22, 2018 //

Easter is fast approaching, which means that Lent will soon be over. Although I’m not Christian, I have in the past given up something for this occasion. It’s a good time to challenge yourself as you’ll probably get loads of support from many others who are doing the same…I guess there’s nothing like companions in misery! 😀

Jokes aside, setting myself goals and then meeting them always fills me with positive energy. Plus, it’s kind of like giving yourself a second chance if you failed at keeping your new year’s resolution! I once abstained from all food with sugar and high FODMAPs. My body did feel the benefits after the 40 days, but I’m not about to martyr myself on the detox pyre again in a hurry! It’s not all about sacrifice though…you can choose to start a new habit (like exercising more regularly), or pick up a new skill (theremin lessons anyone?). The important thing is to better yourself (and possibly even help those around you) through incremental changes in your lifestyle. 🙂

This year, I am trying to create less waste, and hope that this will eventually become second nature. It’s true I’m not doing very well at the moment, so I’ve decided to take baby steps by focusing mainly on food for now. This does tie in quite nicely with Lent since you are traditionally meant to use up what provisions you have before the fasting period begins. Also, I have been hoarding loads of empty tubs and jars which should be doing a lot more than just sitting in a cupboard!

Previously, we’d find ourselves chucking away fruit that have gone off (or over-ripened) at the end of every week. Well, no more! I now try to use it all up by making smoothies, or pancakes. However, it’s a bit difficult to do that when you’ve only got one or two items on the verge of expiry, like the couple of lonesome bananas turning black on our kitchen worktop last Sunday. Though still perfectly edible, no one seemed keen on eating them.

Quite by coincidence, Jack Monroe recently blogged a recipe for Blushing Berry Banana Bread, and since I always have a supply of frozen blueberries for the Blueberry Oat Bars (pic above) I regularly make for breakfast, I thought…why not?!

I have followed Monroe’s recipe closely, with a couple of small tweaks. My loaf is less pink as I only had blueberries, and because I like my cakes to be quite buttery, I allowed myself one small indulgence by replacing the oil with melted butter. It does of course cost a little more, but if it’s within your means, your taste buds will thank you for it.

As mentioned in the original recipe, not all ovens are created equal, and ours is definitely not like the others, since only two gas marks work – one and nine. Baking in our household typically involves faffing about with the oven knob, and re-positioning manoeuvres from one shelf to another before hitting the Goldilocks zone.

Luckily, yummy treats are not beyond our faulty ancient appliance! The Banana Berry Loaf was a success, and emerged from the oven as a kind of cross between bread and cake. We had it freshly baked with some vanilla ice-cream from Aldi…Mmmmm, yesss! 😛

Tags afternoon tea, baking, banana berry loaf, banana bread, banana cake, blueberry bread, blueberry cake, blueberry oat bars, cake with ice cream, challenge, Easter, homemade, lent, lifestyle change, new motto, no waste, recipe, sunday baking

Categories Food, Lifestyle

Soup as easy as ABC…

February 12, 2018 //

Most of January saw me in very ill health, and to make matters worse, what I had was contagious, and soon my entire household was poorly. However, I seemed to have been hit the hardest…Even when everyone else was getting better, I was still bedridden. Not being in a position to get anything done, my shop had to be closed temporarily. After (finally!) being prescribed two strong doses of antibiotics, the worst is now over. Though not quite fully recovered, I am starting to get my life back on track again.

First thing on the agenda has been to make sure our meals at home are healthy again. We were all feeling so sick we couldn’t keep food down, and if I’m honest, my appetite still isn’t what it used to be. Since none of us had been eating right, I decided we needed nourishment from some homemade ABC Soup.

Right now, you’re probably picturing Alphabet Soup in your mind, the one with letter-shaped pasta swimming around in a tomato broth…unless you’re from Singapore or Malaysia of course. Most Asians will probably know I am referring to a Nonya classic. However, the origin of this soup’s name isn’t as clear to us as its contents. The soup’s hearty and nutrient-rich ingredients have given rise to a popular conjecture: ABC refers to vitamins – A in the carrots and corn, B in meat and potatoes, and C in the tomatoes.

I personally prefer a simpler explanation – this soup is as easy to make as ABC, and indeed it is! You literally chuck all the meat and veg in a pot, boil, then leave to simmer. Search for a recipe and you will find many variations out there. You can modify this soup as you like, but the core components remain the same:

• Meat
• Onion
• Garlic Cloves
• Carrots
• Corn
• Tomatoes
• Potatoes
• Water

It doesn’t matter whether you use chicken or pork, but it is best to use meat on the bone as a lot of the flavour will come from that. I used pork ribs this time, but have previously made this soup with chicken drumsticks and thighs. This next step isn’t essential, but I usually like to marinade the meat in some rice wine, white pepper and light soy sauce.

Forgive me for not including exact quantities…I am more familiar with the agak-agak style of cooking, an approach which is quite common in Peranakan culture. Instead of painstakingly measuring out what is needed, we cook based on gut feeling that’s very much tied to an understanding of how each ingredient works with others. Granted there is a lot of trial-and-error involved, but there’s not much that can go wrong with this soup.

Once the meat (and marinade, if so desired) is in the pot, add the carrots and potatoes (peeled and chopped into chunks), followed by the corn (cut into smaller sections), onions (cut into wedges), tomatoes (cut into wedges), and garlic cloves (peeled and crushed). Pour in just enough water to cover everything (but don’t overfill the pot), boil and simmer for a few hours. The longer you cook it, the tastier it will be. A slow cooker would be best for this, though not strictly necessary. An hour before serving (another optional step), season to taste with salt and pepper.

My recent adaptation of ABC Soup that you can see in the photo above has had a few additional items thrown in – Turnips, Goji Berries, and Spring Onions. We normally polish this off with rice and fried egg (sunny side up), but this time, I made so much soup in our humongous slow cooker that we had enough leftover for lunch the next day…Great as a base for instant noodles!!! 😀

Before my constitution failed me, I went through a phase of craving mussels, and if I had my way, we’d have had it every night for dinner! Well, seafood is good for you! 😀 Luckily for everyone else, I only had the opportunity to make two mussel-inspired dishes. One was a pasta dish with Grilled Asparagus and Mussels in Creamy White Wine Sauce, and the other was Spicy Steamed Mussels with Ginger and Garlic, which was paired with Spam and Onion Omelette. All turned out as nomalicious as I hoped they would be. 🙂

Just a few days ago, the thought of anything sweet would have made me reach for the vomit bucket, but not long after the Christmas break, I attempted a recipe for Coffee and Ricotta Shots with Chocolate Shavings and Biscuit Base. David and Zhouyi loved it, but I felt I could have done better…possibly because I was aware of the mistakes I’d made. The coffee wasn’t strong enough, and I used icing sugar instead of castor as I’d run out of the latter. When I have a little more time on my hands, I’ll have another go at perfecting it. In the meantime, I’ve got a home to put in order…I don’t know…out of action for a few weeks, and now everything’s in such a mess! 😛

Tags ABC Soup, asian cuisine, Mussels with White Wine, nonya classic, Nourishing Food, Pasta with Mussels, peranakan food, recipe, Ricotta Coffee Shots, Steamed Mussels

Categories Food, Lifestyle

Got a Free Snack Box!

February 10, 2018 //

Less than a month after my very first VoxBox was delivered, I also received a mystery box of free goodies from Triyit. As mentioned previously, this product discovery club is still in pre-launch phase, which means initial campaigns won’t be very big, so I was well-chuffed to be have been selected.

Unlike the VoxBox, I was not told of the contents beforehand, though I did have a suspicion it would be health-related, and I was proven right when a hefty box arrived at my house. As with most full-sized complimentary items, brands expect something in return. It’s not usually much…often just a review and/or exposure on social media.

The Triyit box came with a campaign booklet that had a set of instructions for each product – little jobs which would lead to earning points towards another collection of freebies. Everything was very straightforward: snap a photo, then share it on any (or all) of the big platforms (Instagram, Facebook, and/or Twitter) using the relevant hashtags…All stuff I would have done anyway.

MOMA INSTANT PORRIDGE POT – PLAIN WITH NO SUGAR

The first product I tried was a little pot of instant porridge from MOMA Foods. Oats are very kind to the tummy, and because of this, my favourite choice for breakfast. I prefer to cook my porridge (with lactose-free milk) in the microwave but, for the sake of convenience, have in the past tried Quaker’s Porridge Pots when out and about.

What makes MOMA’s gluten-free porridge different from most conventional instant porridge is the type of oats they use. They are wholegrain, with a generous helping of jumbo oats, therefore making them less processed and higher in fibre. MOMA’s blend of oats has a lower glycaemic index, and will keep you full for longer, making it a far healthier option than most brands.

The only other ingredient is low-fat milk powder, so all you need to do is add hot water and stir it thoroughly. Although MOMA does sell an interesting variety of flavours, the plain and sugar-free porridge leaves you free to improvise by mixing in fruit, nuts, or syrup (maple for me please). The texture of this porridge does take some getting used to as it’s quite gummy and chunky…definitely not as creamy as the porridge I normally have at home. That said, it would be pretty handy to have one of MOMA’s pots around when you’re on the go (or at work, like me in this instance). As you can see, it’s not very big, but it was certainly very filling and when lunchtime came round, I found I wasn’t hungry in the slightest!

LOVE CORN ROASTED SNACK – SMOKED BBQ

Midnight snacks are a bad habit of mine. Actually, it doesn’t have to be midnight. I am often munching on something at bedtime. However, it is mostly junk food…sometimes chunks of cheese or salami, and even chicken drumsticks. It’s worse when on holiday in Singapore as my mum and I would drive around looking for food stalls (loads open late there), eventually consuming a heavy supper before slipping into a food coma at 2am!

The night (or should I say ‘morning’?!) I tried Love Corn‘s snack was probably the first time (in a long long while) I had something healthy past 9pm. It’s really yummy, moreish, and (being low-cal, high-fibre, vegan, gluten-free etc.) also completely guilt-free, making it great for those times when one is feeling peckish, even if it is at silly o’clock!

EAT REAL LENTIL CHIPS – SEA SALT

I never buy ready-salted crisps, so I was a little sceptical when I opened the bag of Eat Real‘s Sea Salt Lentil ~~Crisps~~ Chips. Since it was Friday night (Netflix & Nom!), I made sure my more exotic-flavoured crisps (such as Wasabi Ginger, and Lobster Firecracker) and pork scratchings were on standby…just in case. I’m pleased to say I needn’t have bothered because the Lentil Chips were a treat and I soon scoffed the lot. Although they only had sea salt on them, the natural flavour of the lentils came through, making the chips quite tasty. I think I actually prefer them to the ordinary spud variety, and of course these will be much better for your body. They’ve even got a crunchier texture!

Other natural snacks by Eat Real are also available, and whilst I can’t list all the stores that stock them, I have previously spotted in Morrisons their Quinoa Chips which I will be adding to my next shopping list.

GET NOURISHED ICED COFFEE – HAZELNUT & CACAO MOCHA

Although I often cannot do without my morning latte, I have to admit I predominantly get my caffeine fix from leaves rather than beans. However, when I do drink coffee, I like it extremely creamy and loaded with sugar. This Iced Coffee from Get Nourished only ticks the box for the former, but (for obvious reasons) not the latter. It does have a very strong taste, and (as expected) smells a lot like Nutella (not that I mind). To be honest, I wasn’t totally keen on this beverage. Yet, I was convinced that coffee-lovers would actually enjoy it, so I decided to get the opinion of a true connoisseur – my husband David…And guess what?! He gave it a thumbs-up! 😀

I suspect David’s conclusion was based mainly on flavour alone, but there are a lot of other benefits to drinks from Get Nourished. Like the brand name implies, their coffees are highly nutritious and ideal for those with a fitness regime that requires lots of energy and protein. Plus, they are also gluten-free and lactose-free. As an added bonus, Get Nourished will donate 1% of sales to The Kinetic Foundation, a charity that aims to improve Sport Education for kids.

THE BERRY COMPANY SUPERBERRIES – PURPLE JUICE DRINK

I thought I’d save the best for last, because this drink is easily my favourite item in the Triyit box. If you love Ribena, but not so much a fan of the sugar that’s in it, and can’t quite stand drinking the ‘light’ version due to the saccharine taste of aspartame, this vegan drink from The Berry Company might convert you. Even my 17-year-old daughter Zhouyi, who drinks Ribena by the gallon, was impressed.

The Superberries Purple Juice is super refreshing, super light, and super delish. The Berry Company have got the fruity flavour and sweetness level just right, and it’s all down to the natural ingredients they use. There are no artificial additives in it, and as per the other products reviewed on this post, also free from gluten, fat, and GMOs.

Sadly, Purple Juice is not yet available in most supermarkets, and the one litre carton retails for over £2. This might change over time since it’s still a fairly new product. Until then, it’ll have to remain an occasional treat each time I visit my local Holland & Barrett.

Free gifts are always fun to review, and the Triyit box was particularly enjoyable…probably due to being filled with multiple goodies. It felt like it was Christmas all over again! Hopefully, this (and VoxBox) is only the beginning, with many more to follow. As they say, good things come in threes. Well, I’m keeping my fingers crossed it doesn’t just stop there!

Tags Complimentary Gifts, dairy free, fat free, freebies, gluten free, healthy drinks, healthy eating, healthy snacks, high fibre, influencer, low cal, mystery box, no gmo, product discovery, product review, product testing, review, samples, social media campaigns, social media marketing, triyit, unboxing, vegan

Categories Food, Gifts, Lifestyle, Media

You jelly for jelly?

January 1, 2018 //

A few months ago, I was! Someone from a Facebook group I joined – Feed Yourself for £1 a Day – shared a photo that took me back to my childhood. This lady had made what she called Wartime Jelly Creams which her gran had taught her, and it got me so nostalgic for jelly I was practically drooling!

It reminded me of the creamy Almond Agar-Agar desserts I used to eat as a kid (usually at parties), often with fruit cocktail, mangoes, or peaches. The Western version is sometimes also known as Milk Jellies, Jelly Fluff or Jello Whip (depending on whether the mixture is whisked before being left to set). I suppose it’s a little like blancmange, but without the cornflour, so it has a lighter and airier consistency. All versions include cream or milk in the recipe, with evaporated milk the more traditional of the two in the UK. I suspect the reason is down to cost, and the clue is in the name – Wartime Jelly.

Food was rationed in those dark times, and milk was scarce. However, it was possible to get tinned milk which is more economical, and lasts longer. Across the pond, it’s also been documented that gelatin was used in the US to “stretch rationed foods”, so perhaps it’s not surprising that jellies were as much a treat back then as they are now. Although here in this sceptred isle, I am not so sure about Colleen Moulding’s Carrot Fudge from “Frugal Recipes from Wartime Britain” which also contains gelatin. Then again, carrot cake is a lot yummier than it sounds! 😀

Most of the modern recipes I’ve come across do not list gelatin itself as one of the ingredients, but I really fancied a fusion of East and West, and had decided on layered mango jelly. Unfortunately, jelly crystals of that flavour are not easy to get hold of here; the ones I found online were instant set (at room temperature) which wouldn’t do at all because the jelly solution would need to boil, then cool before blending with milk (otherwise it would curdle)…And so it was that I ended up making my jelly from scratch.

The stars of the show:

• Evaporated Milk (Loving the tin’s retro design!)
• 2 Sachets of Gelatin*
• Mango Juice**
• Water
• Sugar

Also, basic arithmetic! LOL

Mix one packet of gelatin with freshly boiled water as per manufacturer’s instructions. Add mango juice in a quantity proportionate to amount of gelatin…again, related details can be found on the sachet/box/tub. Stir well, pour in mould, and refrigerate until set. This could take a couple of hours or more.

Reserve some of the evaporated milk and put it in a small pot.

Mix the next packet of gelatin with freshly boiled water, and add it to the rest of the evaporated milk and some mango juice (as before, milk and juice relative to amount of gelatin as per packet instructions). Stir well.

Quickly heat up the evaporated milk that’s in the pot and melt some sugar in it. It’s probably best to do this to taste as mango juice of different brands have varying sweetness. Add the sweetened milk to the rest of the mixture. Stir well, and pour over initial layer of jelly that’s set.

Pop the layered jelly in fridge to set for a few more hours, or better still, overnight.

*Can also be swopped with vegan gelatin, or agar-agar.

**Other types of fruit juice can be used, but nothing citrus as it may curdle the milk. My mango juice did have a bit of citric acid in it, but it must have been a small percentage as it didn’t affect the milk.

Here’s a tip – If any bubbles form, prick them with a toothpick or bamboo skewer. Make sure the tips are dry each time.

With the two sachets of gelatin, I made enough jelly to fill four wine tumblers, probably just under a couple of pints. It can be served with any topping of your choice – whipped cream, diced mango etc. – but seeing as we’re ushering in a new year, I sprinkled mine (see top pic) with spangly gold sugar stars! Hope your celebrations also went off with a great big shower of sparkles…I can still hear fireworks going off everywhere! May 2018 be full of wonderful times! 🙂

Tags agar agar, evaporated milk, gelatin, gold stars, happy new year, jello whip, jelly fluff, layered jelly, mango jelly, milk jelly, nostalgia, recipe, wartime jelly

Categories Food, Lifestyle

It’s ho-ho-holiday time!

December 26, 2017 //

Merry Christmas to you and all your loved ones! Hopefully, everyone has had as wonderful a time as I have, filled with joy (and treats). I realise this post is a little late, but maybe it could come in handy for next year…Not that advanced preparations have actually helped me in the past. Despite my best attempts (even taking time off work), there’s still always a lot of rushing around at the very last minute! I did, however, manage to get all the wrapping done by the morning of Christmas eve. Whew!

I try to come up with different gift ideas every festive season, and thought I’d have a go at something I’d been meaning to do for a very long time – personalised goody bags…or mini sacks/pouches in this case. The designs were created in Photoshop (remember to reverse them!), and then printed on transfer papers before being ironed onto the hessian pouches.

Unbeknownst to me then, my iron was actually damaged. It wasn’t distributing heat uniformly, so some of the fabric ended up with slight burn marks, and in other areas, it wasn’t hot enough for the design to transfer successfully. The result was a tad patchy, though some of my friends felt it contributed to the overall rustic appearance. I’m still getting a new iron though!

These little bags are a good alternative if you have many friends you want to buy gifts for, but have a limited budget. I filled these with scented tealights (a bargain from any pound shop), homemade espresso truffles (recipe here), skincare/aftershave samples, poppers, and a few other party favours or stocking fillers.

As for other presents specially for family, I made 3D Christmas Trees from origami paper, and glued them on gift tags made out of card, patterned ribbon, and gold raffia. If you haven’t got any pens with metallic ink, it’s probably best to use light coloured card instead of the burgundy ones like mine.

We normally send charity cards every Christmas, so I was very pleased to find out that Snapfish had partnered with Macmillan Cancer Support to offer bespoke merchandise, such as greeting cards. We have a gorgeous photo of our cat Magic playing with tree decorations when she was 16 weeks old, and I just knew it would be perfect for this occasion. My order did turn out a bit more expensive than previous years, but looking at the glossy outcome, you can see why I didn’t regret a penny of it!

Speaking of tree decorations, look at these two adorable ones a friend and fellow crafter made for us! Needlework is one of those skills I never quite got to grips with, and how I wish I had…Perhaps a new goal for 2018? 😀

Tags 3d Craft, 3D Tree, Bespoke Charity Cards, Bespoke Gifts, christmas, Christmas Treats, Goody Bags, Homemade Bags, Homemade Gift Tags, Iron On Transfers, Mini Santa Sacks, papercraft, Party Bags, Party Favours, Personalised Bags, Personalised Gifts, Rustic Bags, Treat Bags, Tree Decorations, tutorial

Categories Craft, Decor, Food, Gifts, Lifestyle

Pandan Heaven

Summer’s First Blush

By any other name…

Cheat Recipe: Kaya aka Coconut Jam

No rose without thorn…

Go bananas for bread!

Soup as easy as ABC…

You jelly for jelly?

It’s ho-ho-holiday time!

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