Tofu has always been my favourite food ingredient for cooking. I love how it can miraculously fit into a variety of recipes ranging from salad to dressing to entrée and more. Other than its versatility, tofu is also inexpensive and rich in protein. That’s why it’s a must-have item in my fridge.

Tofu, with its ability to absorb flavour, is best braised turning its seemingly bland taste into a rich-flavoured dish. After learning how to braise tofu, I have addicted to it ever since.

This braised tofu recipe that I learned from Truffle Rose’s (松露玫瑰） blog will produce a “chewy on the outside and soft on the inside” tofu. The tofu is cut into cubes, browned on all four sides and then braised in sauce.

I find that browning the tofu to be quite a challenge. During my first attempt, I didn’t heat up my pan long enough before putting in the tofu. As a result, the tofu was stuck on the pan and hard to be removed. Whew! It’s such a terrible mess! However, after some practices, I managed to perfect the skill. Hehe!

It’s important to choose firm, extra firm or pressed tofu for this recipe so that they won’t fall apart during braising. The braising sauce that I used was a combination of soy sauce, mirin, garlic and star anise. Though simple, it gives the tofu a delightful, lightly spiced flavour. If you like it spicy, throw in some chillies. For a more oriental flavour, you can season the tofu with a pinch of five spice powder.

I use corns and cucumbers to pair with the braised tofu. This adds a bit of sweetness and crunchiness to the dish, and at the same time, brightens up its look. There are endless combinations that you can experiment with this braised tofu recipe. If you need more ideas, check out this fabulous list showcasing different versions of braised tofu dishes cooked by the readers of Truffle Rose.

This dish can be served with rice or congee. If you chill it in the fridge, it will be a perfect cold side dish for this hot weather.

>>> Get the recipe and step by step photos for BRAISED TOFU WITH CORNS AND CUCUMBERS at PAGE 2 BELOW.

Chocolate has long been termed a “bad guy” and is often linked to many health problems such as weight gain, diabetes, tooth decay and hyperactivity. Yes, I do agree if we are talking about the common chocolate treats that most kids are having now such as sweets, candies, cakes and desserts. However, chocolate can also be a “good guy” too. The type of chocolate that is good for our health is dark chocolate with a minimum of 70% cocoa. So, get your kids to switch over to this finest, good quality chocolate. And, of course, eat in moderation.

I have always wanted to share a chocolate recipe in this blog but have to KIV this idea till now. The reason is that chocolate causes heatiness to my son. If he eats chocolate or anything that is made with chocolate, he will get a nose bleed thereafter. [According to the Chinese medicine, heaty food is food that will cause or stimulate reactions associated with temper, fever, passion, excess, or true heat.]

My son had just finished his school first term exams two weeks ago. It’s his first time having exams in Malaysia. As the local school curriculum is quite different from the one in Singapore, he has put a lot of efforts in his study especially Malay subject which he needs to learn from scratch. To reward his hard work, I made these steamed chocolate banana cupcakes as a little treat for him. At first, he was quite reluctant to try as he has a phobia towards chocolate. But then, he gathered up his courage to pick up one and walloped it almost instantly. Much to our surprise, he didn’t have a nose bleed!!

These steamed cupcakes contain less sugar, less flour and no milk. Oil is used instead of butter, and only two tablespoons! It’s surely a healthy treat that you can enjoy more without the guilt. Do not underestimate this steaming method in making cupcakes. It yields a texture that is as good as baking – soft and moist, and remains so for hours without having to re-steam. As for taste, it’s seriously good! Rich in chocolate flavour and packed with banana fragrance! I have received rave review from my mother-in-law, hubby and son.

For those mamas, readers and friends who love to make cupcakes but don’t have an oven, this is one recipe that you can try to show off your hidden talents and surprise your family. You can even use it as a “baking with kids” project for this coming school holiday. Have fun!

>> Get the recipe for STEAMED CHOCOLATE BANANA CUPCAKES with step by step photo at PAGE 2 BELOW.

My son’s intake of fluid is primarily milk and water. He doesn’t like soft drinks or any store-bought drinks. He finds their taste “weird”. But when it comes to homemade drinks, he always welcomes them and even asks for more.

Out of all the drinks that I make, herbal drink always gets the most attention. I make them all-year round as they are easy to make, cheap, low in sugar and high in nutrient. Today, I want to share with you another favourite herbal drink of my family – lemongrass pandan drink.

Lemongrass has many healing, detoxifying and therapeutic properties. It is used to treat stomach problems, abdominal cramps, headache, acne, common cold, fever and rheumatic disorders. Pandan leaves(also known as screw pine leaves) have medicinal and health benefits too. It is used to treat fever, headache, cough and stomach cramp. It’s also an effective laxative for children.

The culinary usage of these plants needs no further introduction. But how about their usage in making drinks? Let me tell you ya, it is unbelievable GOOD! Lemongrass has an earthy, lemony and gingery aroma while pandan leaves have a very unique fragrant. When they are combined and simmered, they release a very aromatic smell which can freshen up your entire kitchen. At the end of the simmering, just add rock sugar to give it a touch of sweetness and turn it into a flavourful and soothing drink.

Nothing can be simpler and quicker than preparing this drink. It only requires 3 ingredients and will be ready in 30 minutes. You can serve it warm or chilled. For my family, we like it chilled.

What could be better than enjoying this refreshing, healthy thirst quencher at home to combat the heat?

>> Get the recipe for Lemongrass Pandan Drink at PAGE 2 BELOW.

During school days, my son will usually have bread for breakfast. But on alternate days, he will have muesli cereals which I had bought from the supermarket. I thought this would be more convenient than making them from scratch. After all, there are so many brands to choose from. But now, I think otherwise after making my first granola.

Making your own version of granola is hassle-free, economical and most importantly nutritious. I’m sure that you will agree with me after learning how to make this basic granola adapted from Cannelle et Vanille. This recipe is very versatile. Having the same ratio for the ingredients, you can create whatever version you like. The idea is just endless. I am so happy to have discovered it as I was worried as to how to clear all the oats, nuts and seeds that I have brought back from Singapore during my recent move.

This granola is simply too nutritious, colourful and tasty for anyone to resist. It’s hardly sweet and has a blast of coconut fragrance. I used baby oats instead of rolled oats and it still turned out crisp and crunchy. If you’re an adventurous person, try to experiment by adding various spices such as cinnamon and black pepper as what Aoran of Cannelle et Vannille did. You may end up with more surprises. To enjoy this granola even more, you can serve it with fresh fruits over milk or yogurt, or even use it as topping for ice-cream. Having it as snack is a simple joy too!

–> Get the recipe and step by step photos for HOMEMADE GRANOLA at PAGE 2 BELOW.

In the blink of an eye, it’s already March. Chinese Lunar New Year has passed and the first quarter of the year will soon be over. March is also a month where seven of my family members celebrate their birthdays. This includes my not-so-little boy (who is turning eight soon) and me. As usual, we don’t hold birthday parties but will celebrate in a simple way. On my recent birthday, my hubby and son made me a cup of freshly brewed coffee and served it with a few slices of almond biscotti during our afternoon tea break. It was nothing grand but I cherish such precious moment dearly.

Speaking of these twice baked, oil-free biscotti, they are easy-to-make as they require only a few simple ingredients. If you want them to be extra crisp, then the thickness of the slices must be around 0.3cm. Although it may sound very challenging for first timer, there are some useful tips to make cutting easier. When shaping the logs, make sure they are flattened to a height of  1.5cm. After the first round of baking, allow the logs to cool down and then slice them with a serrated knife. I have baked these biscotti many times before but I’m still not an expert at cutting them into thin slices. Sometimes, the slices may crumble and break into pieces especially at both ends of the log. Anyway, if you can’t, it’s still fine to have thickness between 0.8-1cm. If you find them too thick and hard for your kids to munch on, then dunk them into milk or other hot beverage to soften.

Making these biscotti with almonds is an ideal way for parents to introduce first nut to their kids as almonds have a low allergic potential. Furthermore, almonds are packed with lots of essential nutrients and eating them is good for the brain, the heart as well as the bones. (To know more about almonds, please go to this post ). As these biscotti contains nut, they may not be suitable for young toddlers and kids who have nut-allergy. For this, you may substitute them with dried fruits (such as cranberries) and seeds (such as pumpkin seeds and sunflower seeds).

I gave a box of these biscotti to my sister during our recent get together. She later called to tell me that the biscotti were gone in less than half an hour and she couldn’t have a second helping! I also shared the biscotti with other relatives and friends. Surprisingly, the demand far exceeded supply! Some got hooked and asked for more while some offered to pay me to bake these biscotti for them. Looking at such over-whelming responses, how could I not share this wonderful recipe with all of you? So, bake some and share them with your family and friends. I assure you that it’s definitely worth an effort!

-> Get the recipe for Almond Biscotti and step by step photos at PAGE 2 BELOW.

I’m very pleased to be invited by Munch Ministry  to share this recipe at their Homecooks Spotlight. Check out also their interview with me over there.

 

Hi everyone! I’m back.

Life had been very hectic for the past two months till I had no time to blog. My family and I were busy packing and unpacking. Yup, we had moved house! It’s a cross-country move from Singapore back to our home country, Malaysia – my 2nd major move so far! It’s very tiring and challenging. We had a lot of things to juggle and sort out within a short period of time. But now, we are more or less settled down and things are almost back to normal. The only outstanding thing (and most important to me!) is some minor finishing work for our kitchen which is taking longer than expected. As a result, I still can’t start my intended baking frenzy for this coming Chinese New Year. Hai! *Sigh*.

These taro pumpkin buns were baked before we moved back to Malaysia. It’s prepared using the 17-hour low temperature pre-ferment dough method. This is my favourite bread making method at the moment. It uses pre-ferment dough just like the sponge dough method I used for baking healthy multigrain bread and Italian pesto bread. But, the different is that the pre-ferment dough (called sponge) is stored in a fridge at 0-5°C for 17 hours. This sponge can last well in the fridge for up to 72 hours! So, if something urgent pops up the next day, you have the flexibility to delay making the bread. How nice is that! It suits perfectly busy mommies with an uncertain schedule. Not only that, this method produces breads that have a moist and chewy texture that comes with a yeasty fragrance. They also last longer without turning hard or getting dry even if leaving in the room temperature for more than a day or two.

I had made these buns using this method for a few times and every time it yielded the exact same  texture and fragrance just like what the cookbook had described. I had also received very positive feedback from my reliable “testers” (aka friends and relatives). I used my own creation of taro pumpkin paste as filing. It’s very easy-to-do and tasted superlicious!! Taro and pumpkin are great pairing. But of course, you are free to use other type of paste as you may like. I’m definitely going to bake more breads with this method. If you are a great fan of homemade bread, then you got to try it!

I’m submitting to this post to Yeastspotting.

— Get the recipe for TARO PUMPKIN BUNS and detailed step-by-step photos at PAGE 2 BELOW.

— Get the recipe for HOW TO MAKE TARO PUMPKIN PASTE  and detailed step-by-step photos at PAGE 3 BELOW.

I, being a big fan of Malaysian-style satay, love the peanut sauce more than the satay. Having said that, they still complement each other perfectly.  To have one and not the other, it won’t be a complete meal to me.

A while back, I chanced upon a satay dip recipe in Annabel Karmel’s Family Cookbook Magazine. I truly liked her brilliant idea in using this satay dip as a way to encourage children to eat crunchy vegetables.  As her recipe called for sweet chilli sauce which was considered too spicy for my son back then, I had to shelve the idea.

So, recently, when I noticed that my son could easily adapt himself to more peppery and gingery dishes, I knew it’s just the right timing for me to make my favourite peanut sauce. I followed a peanut sauce recipe from JustasDelish (originated from Amy Beh) with some slight modifications. This recipe is a bit different than the one from Annabel. It includes herbs and spices, and uses red chilli rather than sweet chilli sauce. If you want a kid-friendly version, feel free to adjust the amount of chilli or omit it totally. This recipe makes my life a lot easier as it calls for fresh milk instead of coconut milk which I seldom store in my kitchen. Being innovative, I added some homemade creamy peanut butter to power up its nutty flavour, and another tablespoon of crushed peanuts for a more crunchy sensation. If you don’t have enough time to make peanut butter and roast peanuts, that’s fine. Just substitute them with the ones that are sold in the supermarket.

To my surprise, the sauce turned out to be very delicious even though it may not be as authentic as the one you get at the satay joint. I served it with sticks of carrot, cucumber, capsicum and celery as a side dish to my family. My family had a great time chomping down raw vegetables non-stop. For me, it’s the first time that I had even eaten so many raw capsicums and celeries in my entire life. What an amazing dip!!

This peanut satay sauce is not only good as dips but can be used in a variety of ways such as salad dressing, pasta sauce, stir-frying sauce and marinade. So, if you plan to make this sauce, be prepared to double or even triple the portion. Or else, you may regret.

Note:

Peanut is one of the most common food allergies. Hence, this recipe is not recommended for kids below 3 years old (age as recommended by American Academy of Pediatrics), kid who has a family history of allergies or kid who has had a food allergy in the past. If you want to introduce peanuts to your child, please consult your pediatrician for further advice.

>> Click on PAGE 2 BELOW for Peanut Satay Sauce recipe and step by step photos.

Have you ever thought of making your own peanut butter? Just imagine this. Put roasted peanuts into your food processor. Add some sugar, salt and oil to your liking. Relax and let the machine do the wonder. After a couple of minutes, you will get to taste your  fresh creamy dreamy or even crunchy munchy homemade peanut butter!! How cool is that? It’s something you and your kids can have loads of fun with.

Homemade peanut butter is definitely far better than those commercial peanut butter as you need not worry about the presence of hydrogenated oil and preservative. But, of course, the shortcoming is a shorter shelf life.  Well, I bet you don’t have the time to think about it as your peanut butter would probably be all gone way before that.

This homemade peanut butter is so tasty with its all-natural flavour and creamy texture that I can’t resist the temptation to eat a spoonful of it straight out from its jar. Anyway, don’t expect to get a replica of those branded store bought peanut butter.  But, if you are one who love healthy and nutritious homemade product, then I would highly recommend it to you.

Peanut butter has a bad reputation for its high amount of saturated fat and calories. But, that doesn’t mean it’s bad for your health. Looking at the overall nutrients, peanut butter also brings you many health benefits. It’s high in mono- and poly-unsaturated fats which can help to decrease cholesterol levels and reduce risks of chronic disease. Furthermore, it also provides great source of protein, folate, vitamin B, vitamin E, dietary fiber and mineral (potassium and magnesium) that your body needs. That’s said, for those who don’t have allergy in peanuts, peanut butter is really nutritious and healthy if eating in moderation and not to go overboard.

Now, you can use this creamy (or perhaps chunky) peanut butter with hundreds (or maybe thousands over thousands) interesting ways. Well, as for me, I still prefer the classic way, if not the childhood way – peanut butter and jam sandwiched between two wholemeal breads. Do you have any favourite or creative way of eating peanut butter? I love to hear from you.

> Get the recipe and step by step tutorial at PAGE 2 BELOW for Homemade Peanut Butter.

Apart from vegetables, fruits, and proteins, eating more whole grains is an important component for an overall healthy diet. Whole-grains are made up of the entire grain kernel consisting of the bran, germ and endosperm. Thus, they provide more proteins, fiber, vitamins and minerals than those of refined grains. Some of the common whole grains products are brown rice, millet, buckwheat, quinoa, rolled oats, oatmeal, popcorn, whole rye, whole grain barley and whole wheat bread. (For full list, please refer to this LINK).

While whole grains have gained popularity among nutritionists and health experts, many people are still steering clear of them because they think whole grains don’t taste as good as refined grains. And, some are totally ignorant about it and don’t really how to prepare them. For us, we don’t follow a whole-grain diet diligently but still make sure that the grains we consume daily are made up of half or more whole grains as recommended in MyPlate, a nutrition guide which was published on June 2011 to replace MyPyramid.

All along, I have been cooking whole grain rice and porridge. And so far, my family has no complains. But, when it comes to adding whole grains (especially gluten free) in baking, it’s a real challenge for me to find a suitable recipe. There are many gluten free whole grain baking recipes available in the internet but I was always put off by certain unfamiliar, hard to find and expensive ingredients which I would probably never use again. But, today’s recipe is an exception. I was so inspired when I first chanced upon it. I gave it a try and I love it!! Thanks to Sarah Britton of My New Roots for this awesome creation. Sarah is a certified nutritional practitioner and also the founder of New Roots Holistic Nutrition. Her blog is set up with the aim to educate others to become an active participant in their own health and healing. Do check out her wonderful blog which is full of nutritional value recipes and stunning photos.

This recipe is about a marriage of simplicity, versatility, wholesome foods and pure snacking pleasure. These crackers are easy to make by blending four ingredients (*brown rice, *quinoa, flaxseeds and sesame seeds) with a little seasoning. You don’t need an electrical mixer. Instead, a blender or food processor will suffice. These four ingredients are wholesome and nutritious super foods which are loaded with protein, fiber, minerals and healthy fats. These crackers don’t just help to fill up your “nutrition tank”, but also burst you with subtle, pleasant nutty and savour flavour. The texture is so crispy and flaky that you will get addicted easily. But, don’t worry, it’s one healthy snack that you can munch non-stop without any guilt.

If you go through the ingredients, you’ll notice that this recipe doesn’t have any egg or flour. Have you ever wondered how these ingredients can bind so well? The secret lies in the flaxseeds. Flaxseeds have a unique content called mucilage (gum), a water-soluble, gel-forming fiber. To take advantage of this unique feature, flaxseeds are pre-soaked to form a gel binding all the ingredients. This also helps to delay gastric emptying and can improve intestinal absorption of nutrients. How brilliant!

This recipe is VERY VERY versatile. You can mix and match any nuts, seeds, vegetables, dried fruits, spices and herbs based on the suggestions given in the recipe. This means that you can have a few types of combinations and flavourings for the same batch of dough. And the best thing about this recipe is you don’t have to bake them all in one go on the same day as the the dough can be refrigerated or frozen for later use.

It’s simply the BEST eggless, flourless, sugar-free, dairy-free and gluten-free recipe I have ever seen! If you think eating whole grains sounds daunting, then this recipe may change your mind.

 

Note: Not all whole-grains are gluten free. Below is a list of gluten free whole grains:

• Amaranth 苋米
• Brown Rice 糙米
• Buckwheat 荞麦
• Corn 玉米
• Millet 小米
• Oats** 燕麦
• Quinoa 奎藜籽 (pronounced keen-wa)
• Sorghum 高粱米
• Teff 画眉草
• Wild Rice 菰米

**Oats are inherently gluten-free, but are frequently contaminated with wheat and other gluten containing grains during growing or processing. So, please consult your physician or dietitian before adding oats to your gluten-free diet.

If you notice any error in my Chinese translation, please inform me.

(Source: Whole Grain Council)

 

Nutritional facts about brown rice and quinoa

* Brown rice 糙米

• It’s less processed than white rice. It’s rich in protein, dietary fiber and a good amount of vitamins B1 and B3. High levels of manganese, selenium and manganese make brown rice a great purveyor of some essential nutrients that are often lacking in unhealthy diets.

* Quinoa 奎藜籽

•  It’s called “mother grain” by the ancient Incas and the Indians of the Andes mountains. Modern researchers called it “super grain”. It provides complete protein which means it has all nine essential amino acids, making it an alternative source of proteins for vegans and vegetarians.

Click on PAGE 2 BELOW for Gluten-Free Brown Rice, Quinoa and Seeds Crackers.

Whenever I recommend avocado to new parents, most of them either dislike it or have no idea how to go about eating it. Hmmm….does this explain why avocado is one of the least popular fruits among Asian kids? Maybe, but I am still pondering about it.

I don’t have many recipes for avocado. However, from time to time, I would come out with some adventurous way of enjoying it. On one occasion, I taught my son on how to dip avocado wedges into mayonnaise and toasted sesame. It’s so delicious that both of us couldn’t stop eating it, and finishing two avocados in split seconds!

Coming back to this creamy avocado pasta, it’s an ingenious creation of Oh She Glow which I can (not only me, but also my hubby and son too!) go on eating it again and again!! I’m truly amazed at how avocado can be used to create such a creamy and thick sauce for pasta. It’s really a good substitution for cream and also a perfect choice for vegan or those who are allergy to dairy product. Furthermore, the light garlic flavour and a tinge of lemon make the sauce even more delightful to the palate.

This avocado sauce is the fastest sauce I have ever made for pasta. It takes only 5 minutes to whip up the sauce, and no cooking is required. Besides pasta, you can top up extra ingredients to compliment this pasta dish such as are chicken, shrimp, salmon, bacon, ham, sausages, broccoli, snap peas, toasted pine nuts and grated parmesan cheese to this dish. The idea is almost endless depending on your personal preference! One thing to note, this dish needs to be served immediately as the avocado sauce used doesn’t re-heat well. If you’re pressed for time but want a nutritious meal for the family, this pasta dish is definitely worth a try!

For more reading about avocado, please refer to my previous post – AVOCADO DRINK

Click on PAGE 2 BELOW for Creamy Avocado Pasta recipe and Step-By-Step Photo