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 →
This Banana Pancake recipe isn’t exactly a pancake, but it’s shaped like a pancake, eaten like a pancake, just sans the flour in recipe. Yes you heard me. Flourless pancake, just banana and eggs, and taste just as delicious. Whoever created this recipe is a genius.
Now don’t you agree everyone could use less flour in their food intake. Even though I am intolerant to wheat, I still substitute wheat with other grain flours like rice, buckwheat, millet and sorghum. Whole-kernel grains does conceal an array of vitamins, minerals, phytonutrients and fiber. But when machines pulverize kernels into flour, even whole-grain flour, what’s left behind is a starchy powder capable of wreaking havoc on the body. Continue Reading →
I was selected as the top 20 finalists in the Asian Food Channel (AFC) Foodie Face Off about a month ago. We have to create 2 dishes with a ‘Raya Celebration’ theme. When I receive the news, I was travelling & only had very limited time to practice before the competition day. Even though it was stressful, I knew I would learn so much from this challenge. I could only imagine the recipes in my head, practiced and prayed for the best. The competition was indeed an eye opener, not only it’s a test of skills, creativity definitely plays a major point clincher. With dishes served in champagne glasses and test tubes, I definitely have to up my game in the next competition. Continue Reading →
Every now and then, I do crave for rich & creamy desserts like cheesecakes. When I do come across recipes I like, I try to make the recipes lighter & healthier. The baked cheesecake requires patience (which I don’t have when it comes to baking) and lots of spare time. This is a quick and simple no-bake dessert that is slightly healthier, that you would happily indulge. And doesn’t these No Bake Ricotta Cheescake Bites with Pecan Base and colourful toppings make a pretty dessert? Continue Reading →
When I saw this Kay Pachok (Skewered Chicken) on Phong Hong Bakes, I immediately bookmarked to make it for Malaysian Food Fest: Terengganu Month hosted by Lena of FrozenWings. But this month has been so busy with my participation in the Nutriplus Baking Competition that I’m only managed to squeeze in time to post this recipe in the nick of time. More stories about the baking competition soon.
If you have tried Vietnamese food, chances are you have tried Bun, or dry rice vermicelli in Vietnamese dipping sauce (fish sauce) and topped with either grilled beef, BBQ shrimp, sugarcane shrimp or a combination of them. Besides pho and bun bo hue, this has got to be one of the most common and favorite dishes at Vietnamese restaurants. It’s not hard to figure out why this is. It’s so versatile and easy to prepare, the savory grilled lemongrass beef with refreshing herbs and vermicelli is refreshing and appetizing. It’s not only tasty, but very healthy and comes with all sorts of vegetables and herbs. This is a noodle dish that is both filling and satisfying.
Kerabu = a spicy, sweet & sour salad.
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. Continue Reading →