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EGGLESS CAKES & COOKIES

 

FOR THE COMING SEASON I WILL BE TAKING SOME ORDERS FOR THE FOLLOWING BAKES.  ALL MY BAKES ARE SPECIALLY MADE WITH QUALITY INGREDIENTS AND MUCH LOVING CARE.

 

                                                       SUPER CHOCOLATE CHIP COOKIES

                                                             60 PCS –Bottle size 4021 –   $16

FOR ORDERS

PL CONTACT  85713991

www.tummycalling.com

 FREE DELIVERY IN SINGAPORE FOR ORDERS ABOVE $60

 

                                                                PEACH BUTTER CAKE

                                                                   500G $16/1KG $30

 

 

                                                                   CHOCOLATE CAKE

                                                                   500G $16/1KG $30

                                               

                                                                        FRUIT CAKE

                                                                     500G $26/1KG $50

 

FOR ORDERS PL CALL 85713991

Free delivery (Singapore)  for orders above $60

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!

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AVOCADO SHAKE

AVOCADO SHAKE

 

The first time I had avocado was in Jakarta many years ago. I had gone on a 7 day cruise in Leisure World (Now this ship is no more) with a friend, Ms Mandy and she introduced the avocado as a miracle fruit. And this fruit was made into a shake which can be found in many cafes. street corners as well as restaurants in Jakarta. Her favourite way of saying something so shiok is “Shokudu”   Sometimes I  use this word when something is so out of this world in taste.

Yes I agree with her so much that this avocado shake is so shokudu in taste especially when gula Melaka (palm sugar) is added.

Back in Singapore then, hardly  could I find avocado except in specialty fruit shops and later the avocado shake was in the menu in Sanur Indonesian restaurant at Centrepoint, Orchard Road, Singapore. They used to make a fantastic avocado shake. Now somehow this drink has been so commercialized and I guess the ingredients are not authentic.

Now practically all kinds of fruit is available all year round due to imports from various countries.   We are very lucky too because I have seen the prices are sometimes much lower than the countries they have been imported from – could be due to economies of scale.

Avocado itself is so versatile. It grows in many countries. The common ones we find here are from South America, USA, Australia , Vietnam, and Indonesia. I have tried Sri Lankan varieties. They are much smaller but the Thai and Vietnamese variety tend to be the size of our palm. In Asian countries it is known as butter fruit. This is quite a suitable name because you can substitute mashed avocado for butter in your toast. Sometimes I sprinkle demerara sugar on my toast or even spread honey with it.  Because of its bland taste and the creaminess, butter can be substituted with avocado puree in cakes. I have tried some cakes and it did turn out well. So you can eat more cake as it contains no butter which is all fat. No need to feel guilty after eating cake!  I have done pancakes and waffles with avocado.  Do find time to check them out  in my blog.  Extremely delicious.

In my home, avocados sit on my fruit basket. Used daily for breakfast, shake and many times in salads.  I also make a Mexican dip known as guacomole.

As in most fruits, avocados ripen best off the tree. But here in Singapore I haven’t seen that so you’ll find that a lot of them are unripe when you shop. Choose avocados that feel heavy. The skin should be dark, with a hint of green, and taut, with no dents.

If a little ripe, when you hold an avocado, it will give a little give.

If avocados at the market are green and unripe, you can ripen them at home. Put them in a brown paper bag out of direct sunlight. Within three days they’ll be ripe and ready to eat. Press the skin gently. It will be tender but not too soft.

 

As for the shake you may put all the ingredients and blend and pour it into a glass, or if you want restaurant style, then the ingredients can be layered to make it so inviting. Of course you can stir and not stir too much to avoid too much of a certain ingredient.

Some may not like too much sweetness or too much coconut cream. And this can be decided if the shake is layered accordingly. For me I prefer to mix all and drink it chilled or slurp it slowly so as to maximize the joy of tasting my favourite fruit shake.

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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

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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

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Mushroom and Vegetable Curry

mushroomvegcurry 1

 

I do love simple vegetarian food,  I cook lots of vegetarian dishes almost daily and have a wide repertoire of recipes.  And each time I cook, it becomes a new dish as I tend to modify or add some new ingredient.

This  vegetarian dish is so simple, interestingly tasty and can be eaten on its own with a glass of wine.   Yes, I didn’t make a mistake here…..

This dish was cooked on a  day when I returned from a trip and I couldn’t bear to go out and eat lunch.  So looking at what I had in my pantry, came up with this dish.   As I didn’t feel like eating rice, I made prata to go with this vegetable dish.

I am not into mushrooms as in itself they taste very bland even though mushrooms can be meaty.   This adds a new dimension to simple potatoes and carrots to create the meatiness in a vegetarian dish.

I used Indian spices as the vegetables need to be cooked for  a little longer than other greens. So the spices tend to gel very well with the longer cooking time, thus giving a lovely curry.

As I said earlier, this dish can be eaten on its own or with any bread,  chappati, or prata.

It is a good accompaniment to rice with some soup or other gravy.

Once in a while it is a nice change to eat simple food.  So try this out and one might not miss any meat!

 

mushroomvegcurry 2

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Vadai – nutritious street food

vadai 3 featured

This is a snack in most indian homes and regularly taken as part of a breakfast item.  It is also a common street food.  It is crisp on the outside and soft inside.

It is very nutritious even though it is deep fried.  Looking deceptively simple but one of the most difficult snacks  to do as the texture varies according to the method used and how the urad dhal is prepared.

I have seen my mum prepare this for us  on a regular basis. I can remember that she laboriously grinds the soaked dhal using a grinding stone.

But once the vadais are fried and put on the table, the vadais will vanish so quickly,   because they are so delicious to eat with a cup of your favourite hot beverage.  And I always get extra vadais as it seems urad dhal strengthens a growing female teenager!

Now in this present day – no way I want to do laborious work.  And I am not that hardworking too  (sorry!)

I have given a lazy version or maybe a short cut way to do it  – pl read my notes below.

There are many variations but these are  the most common recipes.  Some of the variations that I do are as follows:

  1. Add some chopped prawns in the batter and fry  as usual.
  2. Add some chopped French beans or long beans to give a crunch
  3. Add extra chopped onions
  4. Commonly added ingredient is chopped spinach which is  nutritious in protein, iron and vitamin C.

You can use a 3 cm ice cream scoop, drop it in oil and deep fry like cocktail bites. Serve it with a mixture of chilli and tomato sauce.  Insert a cocktail stick into each vadai and viola!, served this way, you bring the simple vadai to another level.  ( It becomes ‘’atas ”  in the local language ( A simple snack served grandly).

Urad Dhal
Urad dhal

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Kangkong Moolie

kangkong mollie 1

 

Aha, this is one comfort food for me. I adapted this dish from Mrs Cardoza, my Secondary 2 Home Economics teacher in my convent days. During that time we had to go through Home Economics for 2 years in Secondary 1 and 2. After that you go on and take subjects that is relevant to your liking or course of study etc. I didn’t continue Home Economics after Secondary 2 (because I don’t mind cooking, but I disliked sewing and I preferred mathematics!).

Coming back to the Moolie, what I learnt then was Fish Moolie – a firm favourite in my family till today. But I adapted this dish to make the kangkong (morning glory or water convolvulus) the hero of the dish.  There is no spice and can be suitable for vegetarians. My mother used to call it by another name, Saar – which is very similar – always cooked when you want to eat lightly the day after heavy feasts or dinners.

 

kangkong mollie 3

 

It is a simple dish using either cream or coconut milk and the green leafy vegetable. And it is definitely comfort food. It goes very well with plain white rice and maybe a fried fish or another vegetable as a side dish. I did some variations this time, I added bonito flakes as the garnish and to add a Japanese flavour!

Aha! An Indian/Eurasian dish with Japanese flavour – just try it – you will get hooked too!

You only need about 5 minutes to cook this dish once you have the ingredients ready.

 

kangkong mollie 2

 

INGREDIENTS:

250 g kangkong, washed well and cut into long lengths, stems and leaves separated

1 clove garlic, chopped

1 tsp ginger strips

½ tsp turmeric powder

2 tbsp coconut cream or milk

Salt to taste

1 tsp cooking oil

Bonito flakes, for garnishing, a small handful (optional)

 

METHOD:

Heat a pan, pour oil, add garlic and ginger strips, stir and add turmeric powder.

Add the kangkong stems first, stir and then add the leaves.

Add salt, coconut cream and 1 cup of water.

Let it simmer for a few minutes. Remove from stove.

Garnish with bonito flakes and serve immediately with plain white rice.

 

Notes:

You can add chicken or vegetable stock instead of 1 cup of water.

Bonito flakes are not necessary – the dish is as good as it is.

You may substitute coconut cream with skimmed or low fat milk.

Kangkong is the best green leafy vegetable for this dish, but spinach can be used also.

Quick Cream Scones (No Butter!)

cream scones 2 (1)

 

Scones – a lovely tea time snack! I used to go for high tea many years ago, just to taste scones, as this is one of my favourites. Afternoon tea conjures many happy memories for me. Whenever I go to London, it has become a ritual to have afternoon tea with my daughter. Another beautiful surprise was when my elder daughter made cream cookies with apple confit, each as big as 3 inches in diameter, which she served to the rest of my family in our garden. Sweet memories – I loved the effort she put in as she was quite young then.

Recently, I visited a Welsh friend who had made the effort to put on a beautiful spread of goodies at her home for afternoon tea. I was fascinated by the cakes, and her scones (complete with Devonshire cream and jam) were lovely – just the type that I like.

During one of my earlier visits to the UK many years ago, the best scones I tasted was at Harrod’s (not anymore!). The last afternoon tea was at the Balmoral Edinburgh (touted as the best in Scotland). Afternoon tea at the bigger hotels is a ritual in itself and you get a pianist or a harp musician entertaining you with music. And the best part – you also get a personal butler!

I made many kinds of scones for my children while they were growing up as they also love afternoon tea, even though they were not allowed to drink tea when they were young.

Afternoon tea is a ritual still practised in my home, with a different assortment of cakes, both local and international. But I always want to do something fast and easy! This cream scone fits the bill exactly.

This recipe was born out of necessity to finish up a carton of whipping cream that I had used for another recipe. I didn’t have the heart to throw it away, so I experimented using the cream to make this simple scone. And I used only 3 ingredients to make wonderful tasting scones! I was very surprised that it turned out so well, crisp on the outside and soft and fluffy on the inside. In fact I had 8 scones from this recipe, but I think I ate half of it myself (greedy me)!

I always share my bakes with my friends, but these scones – so sorry my friends – didn’t have enough to share! So this recipe is for you – it’s so easy and quick to prepare, bake and enjoy – all done in less than 30 minutes.

 

cream scones 1 (1)

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