Recipe # : Organic Breakfast Drink = Rice Milk + Black Sesame + Oat + Moringa + Chia Seed

Good Morning To All The Lovely Peoples Out There!

It's a wonderful Sunday and your day should start with a healthy stretch and meal in the morning :)

Let me share what goodness I would always take in the morning!

All thanks to Oily's mum, who is the organic expert.

She teaches me a lot about organic food,

And she is also the one who have teach me about the combination of this morning drink.

This is my latest organic food hauls from Natural Green House.

They have 3 different branches, mainly at Citymall, Damai and Suria Sabah.

But I am used to going to the one located at Citymall ground floor of Block C,

Just beside of The Hut Fusion Restaurant.

Not only they are selling varieties of organic goodies inside their shop,

They also have a small restaurant section inside,
Where you can choose to order organic food and dine on the spot.

The organic Ban Mee noodle in the middle was given to me for free,

Due to with every purchase of RM100 and above, you will be entitled with a RM10 voucher, 

Where you can directly change for a RM10 worth goodie on the spot.

And if you think you would be a regular organic shopper at their shops,

You can apply for their whole-life VIP membership card with just a RM10 payment fee.

Or free membership signing up with every purchase or RM200 product in a single receipt.

With the card, you get to collect points with every purchase,
And you can exchange for cash vouchers with a certain amount of accumulated points.

Others member benefit includes :

1) Birthday surprise or festive season surprise

2) Special member's day sales (optional)

3) Health talk and product sharing

4) Cooking demo class

For my daily morning breakfast drink, I usually mix 5 types of ingredients :

1) Organic Rice Milk Powder - 5 medium scoops

2) Organic Black Sesame Powder - 1 medium scoop

3) Organic Oat - 1 medium scoop

4) Moringa Seed Powder - 1 small scoop

5) Organic Chia Seed - 1 small scoop

You can adjust the quantity of your ingredients according to your own liking and preference.

The powder combination will look like this inside my cup :)

And then you can just add in hot water and stir until all of them are mixed and dissolved.

As the result, it would end up looking like this.

You can add more water if you prefer it to be more light liquid form.

For me, I loved it thick, something like the mushroom soup style.

Yums! And you are ready to enjoy your breakfast drink!

Usually one normal cup size is already sufficient to make me feel full until at least 11am.

But with my dragon appetite, I usually still need to take in solid food breakfast, 

To keep my stomach calm until the lunch break at 12.30pm. HAHAHA.

There you go! Easy and healthy breakfast drink to kick start your everyday!
Hope you enjoyed it :)

Recipe #13 : Korean Japchae

Once in a month I would have extreme food cravings,

And it's odd that today I suddenly crave of Japchae. LOL.

And when it's Sunday, I usually have the urge to step into the kitchen.

This is when I should cook myself to satisfy my own craving. Haha.

I didn't really study and compare Japchae's recipe this time like I usually would.

I just simply watch one Youtube cooking video and I came up with my own ingredients and measurements.

Speaking of trying to act like a pro! HAHAHA!

Ingredients :

dried shiitake mushrooms
black fungus
small carrot
egg
green onions
castor sugar
light soy sauce
sesame oil
dangmyeon (sweet potato starch noodles)
salt 
vegetable oil

Directions :

1) Soak the shiitake mushroom and black fungus for 2 hours, then cut them into thin strips.
2) Slice carrot and green onions into thin strips as well and set aside.
3) Crack the egg and beat in a pinch of salt with a fork.
4) Add 1 teaspoon of vegetable oil to a heated non-stick pan. Swirl the oil around and make sure that it covers the whole surface of the pan.
5) Pour the beaten egg mixture into the pan and tilt it around so the mixture spreads evenly thinly.
6) Turn off the heat and let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
7) After the egg has been set to cool down, slice it into thin strips as well.
8) Heat up a skillet and add 1 teaspoon of vegetable oil. Stir-fry the green onion with a pinch of salt until the onions wither. Transfer to the mixing bowl.
9) Heat up the skillet again and add 2 teaspoons of vegetable oil. Stir-fry the shiitake mushroom and black fungus with a pinch of salt, until softened and a little juicy. Transfer to the mixing bowl.
10) Heat up the skillet and add 1 teaspoon of vegetable oil. Add the carrot and stir-fry for 1-2 minutes. Transfer to the mixing bowl.
11) Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for approximately another 7 minutes until the noodles are soft and chewy.
12) Strain and cut them a few times with kitchen scissors or knife. Rinse the noodles with cold water to stop the cooking process.
13) Put the noodles into the mixing bowl as well next to all the other ingredients.
14) Add sesame oil, light soy sauce and sugar according to your own preferences together. Mix well by hand or a wooden spoon.
15) Add the egg garnish and continue for a final mixing. Transfer it to a big plate and serve.

In the process of soaking the shiitake mushroom and black fungus.

And I actually had a hard time looking for this baby.

Due to the existing korean groceries shop being located far away from my house, 

I have zero intention to head downtown just to get the dangmyeon.

I tried my luck in two of the largest supermarkets nearby my house,

And all they offered were similar products originated from China.

I wasn't amused and convinced by it, 

So I keep ended up driving even further.

Good thing I stop-by at The Peak's City Gourmet.

And eventually save me from driving so far downtown,

When I saw this Korea made dangmyeon seated nicely on the rack.

** Finally satisfied ** HAHAHA!

This is what my final product looked like.

I was so hungry the whole time I actually forgotten to add in my egg at the end. 

I only remembered about it after finishing my food. HAHAHA.

I couldn't say this is the perfect Japchae that I have made,

Because there is somehow either that missing ingredient or a missing taste that I cannot seemed to comment.

 I only know that my odd craving has been solved. LOL.

Shall attempt to cook for Oily next time and let him be the judge.

Original recipe also suggested ingredients such as garlic, toasted sesame seeds, spinach, onion, bell pepper, ground black pepper and even beef or pork meat.

It could differ accordingly to your desired taste,

So no worries, as you are in full control of what you would like to include into the cooking pan.

Recipe #11 : Egg Tarts

Today's recipe was inspired by Tastemade after Oily shared me the recipe video.

It has been a while since I last baked something,

So, let's make some egg-cellent fun now!

I tried comparing few different egg tarts recipes online,

and in the end came to my own amended version of recipe.

But still, the result is not the most perfect one yet.

Ingredients :

= Pastry Dough =
250gm plain flour
80gm butter
40gm margerin
1 egg
50gm castor sugar

= Custard Filling =
4 eggs
3/4 cups water
6 tablespoon sugar
pinch of salt
1/4 cup evaporated milk
dash of vanilla

Directions :

= Making the Pastry =
1) Mix all pastry dough ingredients together and bring together until smooth. If the dough is too harden, add more butter / margerin. If the dough is too watery, add more flour.

2) Make dough into one giant ball, cover with plastic wrap and then refrigerate for 30 minutes until the dough is firm.

= Making the Custard Filling = 
1) Melt sugar and salt with water, mix until dissolved.
2) Whisk the 4 eggs. Stir in sugar water and also evaporated milk plus dash of vanilla. Stir and combine everything well.
3) Strain the filling to ensure no lumps and bubbles.

= Baking the Tarts =
1) Take the dough out and divide equally into smaller portions.
2) Wipe a layer of margerin unto the tart mould / pan tray with your fingers.
3) Press the dough into the ready mould / pan tray and try to keep the dough layer uniform in thickness and avoid a thick bottom. Trim off the excess pastry.
4) Use a fork to prick the base of pastry before baking, which will prevent the pastry from puffing up.
5) Bake the pastry at 180'c for 10 minutes until half baked.
6) Pour the prepared egg filling into the half baked tart pastry, and bake at 180'c for another 15-20 minutes.

I have snapped some of my masterpiece progress and found few little tips while baking :

I am using these single steel tart moulds for my egg tart baking.

And if you don't have these, you can also use an egg tart pan tray with the flowery shape.

I coated my moulds with a thin layer of margerin,

Which you could use butter as well. 

Starting the recipe from scratch.

In the process of mixing all the raw ingredients.

In the process of whisking 4 eggs.

After dough is ready, they are being filled into the steel mould,

And pricking it with a fork.

As you can see from the photo above, my dough is over oily,

Which only means I have used unbalance portion of margerin / butter over the flour.

 And the fact that my tarts base is being too thick. HAHAHA.

After that, they are being put into the oven,

In order to half bake the pastry first.

 

After 10 minutes, the half baked pastry are being taken out, 

And to be poured with the custard filling in the middle,

And another round of baking again for the final product.

After the first successful batch, I decided to do more of it with different moulds and sizes.

And I also try another version of tarts, where you can see from the photo above,

The first five round tarts on top of the tray are tarts with un-baked pastry.

I wanted to know what will happen if I am to bake my pastry together with the filling in one go.

Tarts in the process of baking inside the oven.

This is the actual result of my first batch egg tarts.

As you can see, the tarts should have a small gap between the outer crust and the steel mould.

And when you turn the mould downwards, the tart should pop right out from it.

Thereafter, only that you can transfer the tarts to colourful paper cups.

The thing is due to my over thick crust base,

My custard filling seems to be ugly and looked quite stingy on the portion itself.

HAHAHA!

But after trying out the taste of it, I am pretty glad that it was good.

The crust was nice too, but it would be perfect if it can get a little more crispier.

Even my colleagues said that it tasted like outside selling egg tarts.

If you are wondering what happen to the five round ''experiment tarts'',

It failed to look or taste nice.

Either it was over-baked crust + bubbly custard filling,

Or else it would be un-baked crust + watery un-cooked custard filling.

LOLness.

So okay, next round I shall improve on my dough making and tarts moulding skills. LOL. 

Recipe #7 : Durian Ice Cream

Jjang!

I am ready to try on a new recipe today and it's gonna be Durian Ice Cream :)

I've studied and compared a few online recipe just to get the perfect one.

In the end, I found this recipe posted by Missy Wombat in food.com was kinda promising.

I did amend some of the portions and methods according to my own taste bud though :)

Ingredients :

3 table spoons of frozen durian flesh

250ml full cream milk

250ml whipping cream

2 egg yolks

100gm caster sugar

Directions :

1) Thaw completely the frozen durian.

2) Remove seeds and press durian flesh through a nylon sieve to eliminate the fine fibres.

3) Whisk whipping cream for a few minutes.

4) Double boil milk and whipping cream, and stirring it until almost boiling.

5) Whisk egg yolks with sugar until light, stir in ladleful of the hot milk mixture and return to the saucepan.

6) Double boil the complete mixture until thickens a bit, taking care not to let it boil.

7) Cool the mixture and then add the durian pulp a little at a time, stirring it well and to make sure the texture is even.

8) Pour into designated containers and put into freezer.

9) If you are using still-freezing method, stir / whisk 2 or 3 times every four hours of freezing to enhance smoothness. 

10) Return to freezer everytime after stirring / whisking until it is firm.

11) It is advisable to store durian ice cream in a freezer container with a well-fitting lid.

I didn't manage to take a lot of photos during the making process as it was a messy situation with durian and cream over my fingers. LOL.

But in the end, after you freeze it in the freezer for 4 hours. 

It would look something like this.

I didn't use the still-freezing method as I thought my ice cream has a smooth enough texture.

And since it was already late hours, I was kinda lazy. LOL.

Taste was surprisingly good and creamy. Colour was beautiful as well.

Indeed the recipe was good, just that I put 5 spoons of durian pulp into mine.

The durian flavouring was so over it had covered the original milky taste of the ice cream.

That's why I have reduced it to 3 spoons in my ingredients earlier.

So, if you are in the durian mood.

Why not give this recipe a try? 

Until then, see you in my next recipe page :)

Foodie #1 : Homemade Health Drink = Beetroot + Apple + Carrot Juice

Gulp! It's 12:00 a.m. and yes I am writing my first post. 

Call me a panda please LOL.

Mum feed me with this weird looking bloody red drink and my eyes just went wide.

*Whispering* She wants me to become a vampire in secret.

For the appearance of a drink, don't you think Red is just so smexy?
Never realized since when did I started to love the colour RED so much.

The drink itself actually tasted so raw it felt like I drank grass and soil LOL.

Seriously not even adding the apple and carrot can cover the taste of beetroot.

Even the smell of the drink is pretty much like the taste itself LOL.

But due to the health benefits, this drink is highly recommended for all.

Researches show that beetroot is a good source in assisting to protect against liver,heart and cardiovascular disease, also lower down blood pressure.

Carrot itself is rich in vitamin A which is essential for the eyes.

Remember how people used to say "An apple a day keeps the doctor away" so there is no excuse in not taking an apple =)

Better start taking care of your daily diet now!

It's never too late to start anything when you have the heart to do it.

Happy reading and CHEERS!