Skip to main content

GRANOLA

 

 Breakfast ideas

When I was a little girl, while living in a kampong, the Bread Man comes in a bicycle laden with bread on a huge box. When he opens the box, one side of it will become his cutting board.

He will take out loaves of French bread and long loaves of brown and white bread.

The brown bread apparently is not made from whole-wheat flour, which I had thought previously, but it gets the colour due to the use of brown sugar.

Normally one can buy slices of bread spread with one side margarine and the other side kaya. (Egg jam)

He also has a huge tin with red coloured jam, which is basically a mixed fruit jam.

There were times when we buy the bread and the spreads separately and he would place a dollop of each in pieces of a square tracing paper (now it is the Baking paper) and scrunches to make a small parcel, this is considered take-away, I wonder how many readers of my blog can reminisce this!

Another popular local breakfast item is the pancakes with peanuts, known as the banh chang kueh. The fun is watching him doing it. It is just like “Performance.” We the little ones will make OOHs and WAHs sounds while watching him.   Now this peanut pancakes are available at most places at all times. This clearly declares that this is not just a breakfast item anymore.

I have evolved from my childhood days and now my breakfast is so important that I include a combination of protein, carbohydrates and fruits to have proper nutrition, as this is the first meal of the day.

So much goodness is said about oats so I have made it the main ingredient for this recipe.

Granola is a boon for people in a hurry as it is ideal to eat on the go. If you have time, you can add milk and eat it like cereal as part of a breakfast meal or it can be eaten as a cereal bar if you woke up late and don’t want to miss breakfast.

A great breakfast for anyone, which provides some health, benefits which also tastes so delicious. So lets to go to the kitchen to make this easy breakie!

My friends usually snack on it when they come over to my place! I do too while watching TV! Its like eating peanuts – just can’t stop!

Raw Almonds, pecans, cashews and walnuts

 

(more…)

CHEESY BRINJAL BAKE

 

Vegetables always have great nutritional values and we are told to eat vegetables on a daily basis to receive as much nutritive values.

Many a times while discussing about food, my friends have always complained about how difficult it is to get their children to eat vegetables. I am so very glad that my daughters love all the vegetables whatever the colour. Very surprisingly, I personally do not like broccoli except if it is made into a blended soup. My girls will make fun of me about this whenever I cook broccoli!

Brinjal is one  vegetable that my family loves. I love Malay style brinjal berlado the best or in Indian style chutneys which goes so well with briyanis.

I love to bake vegetables as often as possible with different herbs and possibilities and one such dish is this brinjal bake.

It looks very presentable, simple to do, no need to fuss in the kitchen type of recipe.

It is a side dish for pasta or a meat dish and sometimes it can be the main dish as well if you are a vegetarian.

You can experiment with the different cheeses that you like or keep to the safe ones that you normally use.

Use different types of brinjals, as each is a little different from each other in flavour and taste. The lighter green and purple ones are less bitter though.

For this recipe use the big dark purple eggplant as they are large and easy to cut into even large slices.

Lets enjoy vegetables!

(more…)

AVOCADO WAFFLES - A BREAKFAST TREAT

Avocado Waffles

BREAKFAST. We need breakfast daily. Not simply bread and toast all the time, or our favorite local prata, nasi lemak, chee cheong fun, etc. Once in a while make it special and different.

Lately I am experimenting with different types of whole grain and nutritive flours. I did the following breakfast on a Sunday morning which I know my family members will enjoy.

It is so simple once you have your ingredients on hand.

Avocados are always in my house, it is a staple for my daughter who eats it daily with one of her meals at least.

I told her I will make avocado pancakes the night before, but decided to do waffles instead.

At first I thought the buckwheat flour will not marry with the avocado well but I tell you, it happened to be a good combination. If you like buckwheat and avocado then please go ahead and make it because it gives a satisfying and fulfilling breakfast without the feeling of “Oh dear too much of a flour meal first thing in the morning”

The waffles were perfectly cooked, crisp on the outside and soft inside.

I gather this can be an all day breakfast meal if you include a piece of roast chicken or ham etc. Include a green salad and it becomes lunch or dinner.

That’s what I did with leftover batter. So enjoy a different kind of meal for a change, albeit a nutritious clean meal!

 

Avocado waffles

INGREDIENTS

1 cup self raising flour

1 cup buckwheat flour

1 tsp baking powder

1 tsp salt

2 cups milk

1/3 cup vegetable oil

2 eggs

2 avocados

 

METHOD

Put all the ingredients into a blender and blend to a batter . It is alright to have some lumpy avocado.

Heat a waffle iron, brush with butter.

Pour half a cup of batter into the waffle iron and cook till desired crispness or softness is reached.

Serve with maple syrup, strawberries or blueberries and sunny side eggs.

Notes:

You may replace oil with any other preferred oil or melted butter.

You may use half cup self raising flour and 1 ½ cups buckwheat flour.

As this is not a cake recipe, you don’t need to be exact in the measurements.

Please reduce the salt if desired.

Use ripe avocadoes if possible and if you use another 1 more avocado, you don’t need the eggs.

You can make pancakes if you do not have a waffle iron. Add half a cup of water to dilute the batter if necessary.

 

TOFU PANIYAARAM – A VILLAGE TREAT

tofu-paniyaaram-2

I tend to cook with whatever I have in my pantry or fridge.  So if friends drop by I will just do a quick snack, and this is one of them.

Tasty, easy and savoury!

If there are some vegetarians in the group, then I omit all meat/egg etc and make it totally vegetarian for all to enjoy.

I vaguely remember my mum making these but she had chopped long beans and some salted whitebaits in her paniyaaram.  Her vegetarian ones had cooked dhall (lentils) and vegetables.

If you are wondering what  paniyaaram is,  this is a tamil word for a food made of small balls of batter either fried or steamed.

Again there are so many versions, variations, sweet and savoury and all equally delicious.

My favourite is the Milk paniyaaram which I ate for the first time in a remote village in South India when I visited India as a tourist some 20 years ago.

The lady villager was so hospitable and refused to let me  go until I ate her milk paniyaaram and drank a cup of Indian coffee. I remember her serving me with a baby on her hips and with a wide smile on her face. This meal has been very  memorable for me, sometimes when I recollect, I think I can taste it again.   It was so so delicious. So it only shows that a  simple dish can be unforgettable till today. I will post her recipe sometime later.
Coming back to the paniyaaram, it is called  thus because you need a paniyaaram pan, it is similar to the Japanese takoyaki pan. Or for Malaysians similar to the older version of the Kueh bahulu pan.  The fried balls will retain a circular shape if using the paniyaaram pan.

takoyoki-pan

Japanese  Takoyoki panpaniyaaram-pan

Indian paniyaaram pan

 

If this pan is unavailable, don’t worry too much, just use any pan that you have which can be used to fry small balls of dough.  Use 2 spoons to form a ball and put it into the hot oil gently to fry.

Enjoy this simple recipe, my dear friends.  Do comment and subscribe so that you can receive all my recipes. (more…)

NUTRITIVE GOODNESS IN A MEAL

falafel 2

Falafel is all about goodness, made totally of chickpeas or garbanzo beans.

Love it because it is one of the tastiest vegetarian food. It can be a starter or it can be the main meal.

I ate this  many years ago in London for the first time  in one of the Middle Eastern Cafés which are just about everywhere in the London streets.   It was good. It reminded me of  snacks that I ate  as a child but not the “’dressed up’’  kind.

I began to have a liking for such food and I started exploring the making of it as well as eating in places where  middle eastern food is served.    Not that I have tried all but the tastiest was in Amsterdam near a palace.  Really couldn’t remember the name of the restaurant though.

Now coming back to the making – many make the mistake of boiling or steaming the  dried chickpeas.

Absolute NO!  The dried chickpeas needs to be soaked preferably overnight and blended with some ingredients.

Form into canelles or lime sized balls, then just  deep fry, no need for crumbing or egg washing!

I have made it very easy for you to follow my recipe. Easy and yet  not short cutting the taste that comes with it.

Here I am using mini chapatis to wrap  it, but of course you may use any other wraps such as pita bread or soft tacos that are available in the supermarkets now.  Try and you will not be disappointed and you will have an accomplishment of feeding your friends and family a nutritious and tasty meal.

Serve it with Hummus ( a middle- eastern  dip) or simply grated  cucumber with yoghurt – delicious!

falafel 1

(more…)

SO VERY REFRESHING…….

Still on Vietnamese food,  this is  another  favourite dish of mine and my family loves it too.  It is wholesome, fresh and so very easy once you prepare the ingredients.

It is a way of eating fresh vegetables in a palatable manner and it is  good for communal eating and sharing .  I like to do this for a party as it can be prepared in advance and not much cooking is required.

Besides it is great for hot summer days as it is so very refreshing.

I taught this dish in my cooking class recently and everyone raved about the simplicity of the fresh ingredients and the delicious sauce that came with it.  It was also deemed to be so easy to do by everyone.  So give it a try, my friends!

This sauce recipe is so very special as it came from a Australian friend  who knew this Vietnamese lady who whipped up this sauce.   I simply love this sauce.  I make more than enough each time and use it for other dishes as accompaniment.  The most easiest way is to pour this sauce onto Chinese rice rolls – chee cheong fun.  Simply divine!

vietnam rolls 1

  (more…)

Hi-protein and nutritious dessert just for you!

VIETNAMESE BEAN DESSERT

 

I am lucky to have travelled extensively and I have been to Vietnam twice.  I enjoyed Vietnamese food served there and I still do.  Infact their cooking is very easy to adapt and their use of multiple fresh herbs really made me  happy. Well I like herbs a lot in my cooking too.

There are just so many savoury  dishes that I enjoyed but I would like to share a simple dessert which is easy and very tasty just like  kueh (generic term for Malaysian dessert)

This dessert cake is unlike western buttery cake. Instead it is more of a pudding than a cake. It is  so easy to make and it is delicious if you like beans. And when  it is made of beans, it becomes very nutritious – how often can we find protein rich desserts!  Surprisingly this dessert is not found in most Vietnamese restaurants.

This is one of the desserts that I taught in my community centre recently  and my participants enjoyed it so much.

(more…)