Fresh Fruits Crumble (Naturally Sweetened Recipe)

17/06/2016 by Shannon Lim-de Rooy | 0 comments

Fresh Fruits Crumble – an absolutely genius recipe to enjoy the heavenly seasonal fruits.

Fresh Fruits Crumble |

Fresh fruits platter for dessert. That’s what most Chinese community including myself grew up with. Easy, light, sweet and yummy… In my humble opinion, a fresh fruits platter makes a great dessert or snack. But the western community seems to be puzzled with our idea of dessert. “Here you go, cut apples for your dessert”. That wouldn’t go too well to impress your guests, would it?
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Gado Gado (Indonesian Salad with Peanut Sauce)

26/03/2014 by Shannon Lim-de Rooy | 9 Comments

Gado Gado (Indonesian Salad with Peanut Sauce)

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 →

Flourless Peanut Butter Cookies

17/01/2014 by Shannon Lim-de Rooy | 11 Comments

4-ingredient Flourless Peanut Butter Cookie (Gluten & Dairy Friendly)

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 →

Zucchini Noodles (Zoodles!) with Sundried Tomato Pesto

08/01/2014 by Shannon Lim-de Rooy | 4 Comments

Zucchini Noodles with Sundried Tomato Pesto

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 →

Ten-Minutes Stove Top Granola

25/11/2013 by Shannon Lim-de Rooy | 10 Comments

Stove top Granola

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 →

Som Tam (Thai Green Papaya Salad)

15/11/2013 by Shannon Lim-de Rooy | 5 Comments

Som Tam (Thai Green Papaya Salad)

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 →

MFF KL Selangor: Satay Kajang

02/07/2013 by Shannon Lim-de Rooy | 23 Comments

Satay Kajang

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 →

Gluten Free Apple Strawberry Cake

19/11/2012 by Shannon Lim-de Rooy | 30 Comments

During the launch of the cookbook Think Out Of the Shell Volume II , I attended Chef Li Goh’s demo Gluten Free Apple Raspberry Cake. She just threw everything together with such ease within minutes that she has everyone at awe. There’s something about her carefree free-spirited debonair that had me wanting more of the food she prepares. Everyone just gobbled down a small piece of the cake even though it was still hot from the oven.

Chef Li Goh from the popular The Haute Food Co demonstrating the wholesome gluten free Apple Cake

Is it no surprise that the 1st recipe I decided try is the Chef Li Goh’s gluten free cake? The recipe in the cookbook uses apple and redcurrant, with suggested variations of Pear & Raspberry, Peach and Blueberry, Apples with Walnuts or Banana with Dark Chocolate Chunks. Usually bakes with buckwheat & almond flour makes a dense & dry texture, but this cake is so moist and delicious! I immediately ate 2 slices for breakfast and 1 slice for dinner and the cake tastes even better the next day. In my next attempt, I will further reduce the amount of sugar and replace some butter with olive oil.

Gluten Free Apple Strawberry Cake Quoting Chef Li Goh “Why couldn’t we have dessert like this everyday if it’s filled with goodness ingredients?”

5.0 from 4 reviews
Gluten Free Apple Strawberry Cake
Prep time
Cook time
Total time
Gluten Free Apple Strawberry Cake - with almond & buckwheat flour. Simple yet deliciously recipe that never fails to impress. taste even better the next day.
Recipe type: Dessert
Serves: 8 pieces
  • 250g Butter
  • 200g Sugar (I used 150g brown sugar)
  • 2 teaspoon vanilla paste / extract
  • 4 eggs
  • 180g Almond meal (ground almond)
  • 60g Pecans - finely chopped (can substitute with almond/walnut)
  • 30g Buckwheat Flour
  • ½ teaspoon Salt
  • 2 Large Green Apples - cored and thinly sliced
  • 10 Strawberries - sliced half
  • 2 handfuls Almond Flakes
  • 2 teaspoon Sugar
  • ½ teaspoon Cinnamon Powder
  1. Beat butter, sugar & vanilla paste together at medium speed. Slowly increase to high speed.
  2. Add eggs, one at a time.
  3. Mix in almond meal, pecans, buckwheat flour and salt by hand.
  4. Prepare a 20cm round tin by greasing and lining the base and sides with parchment paper. (Do not skip this step or the cake may stick to the tin
  5. Pour the batter into the cake tin, then lay green apple & strawberry slices on top of batter. Top with almond flakes and scatter the cinnamon sugar (combine sugar + cinnamon powder)
  6. Bake in pre-heated oven at 180C until inserted cake needle comes out clean, about 50-60minutes.



Think Out Of The Shell Volume II is available for sale at MPH Bookstores.

Happy Deepavali & Guestpost: Chicken Kurma

12/11/2012 by Shannon Lim-de Rooy | 8 Comments

Happy Deepavali to all Hindu friends.

I am thankful to have the very talented Sri from Love2Cook Malaysia to share with us a delicious Diwali recipe. When I stumbled upon Love2Cook Malaysia earlier this year, I couldn’t stop browsing through the gorgeous mouthwatering Malaysian food and bakes. Despite her busy schedule in preparing for Deepavali, the ever so lovely (& huge chicken lover) Sri has so kindly cooked up a scrumptious chicken dish: Chicken Kurma. Do head over to Love2Cook Malaysia to show Sri some love for this Deepavali festival.

I’d better not take up much space, let’s have Sri’s gorgeous food take over from here.


Chicken Kurma by Love2Cook-Malaysia Continue Reading →

Lotus Root Soup with Peanuts & Red Dates

05/11/2012 by Shannon Lim-de Rooy | 16 Comments

As I was digging around my files, I found this Lotus Root Soup photos in my archive that has yet to be published. The photos were taken almost a year ago. Time sure flies.

I come from a family of soup lovers, there’s never a day without Chinese soup during my growing up years. Papa would come home after work and be happy with just a big bowl of hot simmered soup. And the tradition continues. Sometimes I do that too, on the days where I want a light dinner. Maybe others will find it strange that we drink hot soup in hot tropical weather. To me, a simple bowl of soup like this is the essence of the wholesome goodness of home-cooked food. Continue Reading →