Source: https://www.singaporeanmalaysianrecipes.com/pineapple-jam-kuih-tart/

Equipment: 

knife and chopping board

chopper/blender/grater

large bowl

large saucepan

ladle

Ingredients: 

4 ripe, medium pineapples

200 g white sugar

4 cloves

1 small cinnamon stick

Instructions: 

1. Peel the pineapples and place in a food processor and blitz until fine.

2. Place everything into a heavy based large saucepan.

3. Bring everything to boil, then simmer for about 2 hours, until cooked right down, stirring every so often, especially towards the end, as you don’t want it to burn.

4. You’ll end up with a thick jam, a dark honey brown in colour.

Total cooking time depends on the amount of pineapple you use as well as how juicy it is, and therefore how much liquid needs to be cooked off. Nutritional info is just for the jam, in 150 pineapple tarts.

I think the weight of 4 medium pineapples BEFORE PEELING is about 3.5 – 4 kg.

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 Source: https://www.sbs.com.au/food/recipes/coconut-love-letters-kuih-kapit

Ingredients: 

3 large eggs

200 gm caster sugar

30 gm tapioca flour

150 grice flour, sifted

60 g(½ cup) plain flour, sifted

250 ml(1 cup) coconut cream

120 ml water

Insturctions: 

Resting time 1 hour

Whisk the eggs and sugar in a bowl until well combined. Add the flours and whisk to combine, then add the coconut cream and whisk until a smooth batter forms. Whisk in the water until well combined. Strain the batter through a fine mesh sieve and leave to rest for 1 hour.

Preheat the krumkake or pizzelle maker according to the manufacturer’s instructions. Set the colour setting to number 3. Scoop 2 tablespoons of the batter onto the mould, then cover and cook for 1 minute or until they are golden. Remove the biscuit and quickly fold in half then in half again, then press down lightly and set aside to cool. Repeat with the remaining batter. Store in an airtight container.

 

Note

• I used an electric love letter machine, and only added 1 tablespoon of the batter for each love letter.

• The electric love letter machines can be found at some Chinese, Singaporean or Malaysian specialty stores and are most likely to be purchased online. If you are unable to source one, a pizzelle maker or a flat-waffle-iron will do the trick. 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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 Source: https://www.singaporeanmalaysianrecipes.com/pineapple-tarts-recipe-resepi-kuih-tart/

Ingredients: 

700 g plain flour

1 large egg

1 Tbsp condensed milk at room temperature

400-500 g salted butter, at room temperature (14 oz – 17.5 oz)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Eggless Pineapple Tarts

700 g plain flour

¼ tsp baking powder

70 g condensed milk, at room temperature

1 Tbsp condensed milk, at room temperature PLUS this amount too

400-450 g salted butter, at room temperature (14 oz – 1 lb)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Instructions: 

Making Pineapple Tarts Pastry

• Sift the flour.
• Whisk the egg and condensed milk with a wooden spoon until combined.
• Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.
• Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.

  You will probably not need all the butter.
• Now, using your fingers, bring it all together lightly, do not knead.
• Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.

Rolling, Cutting and Filling Pineapple Tarts

• On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.
• Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
• Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.
• Preheat oven to 160˚C/310˚F (Fan 140°C).
• Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.

Bake ’em, Dano

• Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!

  If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!

  Also, the thicker your tarts, the more time you will need.

  And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.
• Repeat the whole rolling, cutting and filling with the rest of the pastry.
• When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!

Eggless Pineapple Tarts

• Sift the flour and baking powder.
• Beat the butter with a wooden spoon for 30 seconds.
• Add all the condensed milk and mix thoroughly with the wooden spoon.
• Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

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 Source: https://whattocooktoday.com/kue-bangkit-santan.html

Ingredients: 

250 gm pre-cooked tapioca flour/starch Get at least 350 gr

5 pandan leaves cut into 3-4 inch pieces

100 ml coconut cream plus more as needed. Do not shake the can. See notes

1 egg yolk

90 gm icing sugar

⅛ tsp salt optional, it does bring out flavor of the cookie

Red coloring optional

Instructions: 

Get the coconut cream:

It's important not to shake the canned coconut cream. You can also chill the coconut cream in the fridge to help separate the cream from the water. I scoop up the cream on top. The watery bottom can be saved for other use in other recipes

Cook the tapioca flour (you can prepare few days ahead):

If you want to use the stir-fry method: Stir fry the flour with pandan leaves over low-medium heat on a dry wok without oil for about 1 hour. The flour will get lighter and lighter as you cook them. Remove the pandan leaves. Shake off any excess that clings on the leaves. Let them cool down completely and then store in an air-tight container until the next day if not using on the same day

Baking method (highly recommend): place the flour in a pan lined with some parchment paper.Bake at 300 F for 2 hours. Stir it twice halfway

Whether you are doing the stir-frying or baking the tapioca flour, the weight of the flour should be decreased by 13-14%, indicating your flour is "dry" enough now to be used for kueh bangkit. So if you bake 350 grams, it should be about 300 grams or close to that when it's done baking

Making the dough (Very important part, please read my post above too!):

Let the tapioca starch cools down in the oven so it won't collect any moisture. Then store it in an air-tight container for up to 7 days. I recommend using it the next day

Place the eggs yolk and icing sugar in a mixing bowl and whisk with an electric mixer starting at low speed and then gradually increase to medium high speed until the mixture is creamy and turns slightly pale yellow in color, about 3 minutes

Sift in the tapioca starch into the egg yolk mixture. Don't shake the sifter as the tapioca starch will fly everywhere. Use a rubber spatula to help you sift the starch. Use a rubber spatula to gently mix it. It won't come together yet. Add about 70 ml of the coconut cream first and then knead the dough with your clean hand. Most likely it will still be too dry to come together, add a bit more, tablespoon by tablespoon and continue to knead. Do this until you come to the point when you get a dry hard dough that is not smooth. I ended up using about 90 ml of coconut cream total (but please don't add all at one go). You may need a bit more or a bit less

Test the teexture and consistency of the dough:

Pinch off a small amount and press the dough with your hand. It will hold and you can divide it into half but when you press the dough with your fingers, it will crumble. This is the consistency we want to get that melt-in-mouth texture.

Shaping:

Preheat oven at 300 F / 150 C (I updated this since some of you need to bake for a long time). I have a conventional oven (with heating elements at the bottom). Dust the baking sheets (I use an aluminum pan for best heat transfer) with some extra tapioca starch to prevent sticking. I find this works better than lining the pan with parchment paper. Dust the cookie mould with the extra cooked tapioca flour you made earlier. Shake off excess flour

Pinch off one dough and press it firmly into the mould. Keeping the rest of the dough covered. Use a sharp paring knife to trim off excess dough on the top. I found that I don't need to dust the mould much because mine is made of plastic. Flip the mould over and firmly tap the mould to release the shaped dough. You shouldn't have difficulty if the mould is nicely coated with flour. Place them on the baking sheet, about 1/2 inch apart. The cookies do not expand much at all. Repeat with the rest of the dough

If the dough gets dry as you are working on shaping the cookies, you can add a bit of the extra coconut cream you have earlier and mix it again to make the dough less dry, but I don't have to do this

Baking (see my post above for more details with type of oven and baking temperature):

My oven uses bottom heat only. See the above post under "baking temperature" if your oven is different. Place them inside the oven 3rd rack from the top (or middle of the oven) and bake for 15 minutes (for 5 gr cookies). The bottom should be lightly golden brown and the top is pale white

Dot with red food coloring (optional):

Use a toothpick and dot the tip of the toothpick on red food coloring and dot on top of the cookie. This is totally optional

Storing:

Store in an air-tight container once they've cooled down completely and they will last for 1 month at room temperature. It tastes the best the first week you made them

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 Source: https://www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7

Ingredients: 

150 g     all-purpose flour

180 g    sugar

5            egg(s)

1⁄4 tsp    baking powder

—        oil

Instructions: 

1. 150 g all-purpose flour

Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes.

 

2. 180 g sugar

5 egg(s)

1⁄4 tsp baking powder

Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix well. Start with the lowest speed and increase speed gradually. Optionally, add vanilla paste to the batter. Add baking powder to flour and fold into the batter.

3. oil

Heat mould with oil for at least 5 minutes at 200 degrees Celcius. Remove oil from the heated mould. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove kuih bahulu and brush oil into the mould before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them.

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 Source: https://www.recipetineats.com/chicken-curry/

 

Ingredients: 

1.5 tbsp oil (vegetable, canola)

▢2 garlic cloves , minced

▢2 tsp ginger , grated

▢1/2 onion , finely chopped

▢500g / 1lb chicken thighs, sliced (Note 1)

▢2.5 tbsp curry powder (Note 2)

▢270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)

▢1.5 cups (375 ml) chicken stock low sodium

▢1/2 tsp salt

▢3/4 cup frozen peas

▢1/4 cup coriander / cilantro leaves , chopped

Instructions: 

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Add chicken and cook until it it changes from pink to white.

Add curry powder and cook for 2 minutes.

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Serve over rice, noodles or mashed potato!

Recipe Notes:

1. Chicken -skinless boneless thigh is best because it stays juicy even after the required simmering time. 

Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.

Shrimp/prawns or fish pieces - as above with breast.

Other proteins (beef, turkey, lamb, pork) - use a quick cooking cut that's tender and juicy, slice or dice. Follow chicken breast steps.

Vegetables - add into sauce based on cooking time.

2. Curry powder - any brand is fine, I use Clives and Keens. Use Mild for not spicy, Hot for spicy! Note: different brands have different saltiness, so taste sauce at end to see if it needs more salt.

3. Coconut milk - Full fat has better coconut flavour and is creamier. Light is ok but add 2 tsp cornflour mixed with splash of water (to thicken sauce slightly).

4. Nutrition per serving, excluding rice.

NUTRITION INFORMATION:

Calories: 383cal (19%)Carbohydrates: 10g (3%)Protein: 29g (58%)Fat: 25g (38%)Saturated Fat: 14g (88%)Cholesterol: 118mg (39%)Sodium: 295mg (13%)Potassium: 665mg (19%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 270IU (5%)Vitamin C: 13.4mg (16%)Calcium: 55mg (6%)Iron: 4.8mg (27%)

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Meal 1(930am): 2 small sausage, 2 poached eggs, 2 pcs of bacon (boss treat)

Meal 2(12pm): 2 herbal chicken wings, 1 large portion of cauliflower steamed, few grams of mixed nuts

Meal 3 (4.30pm) 1 avocado. 1 coconut chia seeds. Half a chicken breast (air fried)

Water. 1L (7am) 1L (9am) 1L (12pm) 0.5L (rest of the day)  warm day today

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 Source: https://healthyrecipesblogs.com/gluten-free-waffles/

Ingredients 

3 large eggs

1 tablespoon vanilla extract (yes, a full tablespoon, not a typo!)

½ teaspoon stevia glycerite (equals 2 tablespoons sugar)*

½ cup whole milk

2 cups blanched finely ground almond flour (8 oz)**

¼ teaspoon Diamond Crystal kosher salt

1 teaspoon baking soda

2 tablespoons melted unsalted butter for the waffle maker

Instructions: 

• Plug your waffle maker in. Set your oven to warm (150°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
• In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
• Gradually add the almond flour, whisking it in until the mixture is smooth.
• If the batter seems very thick, add a little water. I often add 2 tablespoons.
• Mix in the kosher salt and the baking soda.
• Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant ½ measuring cup per waffle and spreading the batter to the corners before closing the lid.
• Cook until puffy and set, about 5 minutes. When the first batch of waffles is ready, place the cooked waffles on the wire rack in the warm oven to keep them warm.
• Brush the waffle maker with more melted butter and repeat steps 5 and 6 until all the batter is gone. Serve the waffles immediately.

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Source: https://www.barbarabakes.com/ice-cream-waffle-bowl-recipe/

Ingredients:

2 whole eggs

 2 egg whites

 1/2 teaspoon salt

 2/3 cup granulated sugar

 1 1/4 cup all purpose flour

 4 tablespoons butter, melted and cooled slightly

 2 teaspoons vanilla extract

Instructions: 

Preheat your waffle cone maker according to manufacturer's instructions.

In a mixing bowl, mix together egg, egg white and salt on low speed just until well blended. Beat in the sugar on medium speed until the egg has lightened in color, about 1 minute. Add the flour and mix on low speed until blended and smooth, about 30 seconds. Add the melted butter and vanilla and mix on low speed just until blended, about 20 seconds.

Pour 3 tablespoons batter (I used a #28 scoop) in the center of the iron. Close the lid and cook for 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached.

Quickly remove the waffle from the iron onto a clean cloth towel. Use the towel to help lift and roll the waffle around the cone or bowl form. Hold the cone a few seconds to set the shape then place on a wire rock to cool.

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 Source: https://www.myketokitchen.com/keto-recipes/keto-baked-egg-custard/\

Ingredients: 

3 large Eggs

2 ounces of Natvia (or Swerve to taste)

2 teaspoons of Vanilla Essence

1 cup of Heavy Cream

1 cup of Unsweetened Almond Milk

½ teaspoon of Nutmeg, ground

Instructions: 

1. Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.

2. Place the eggs and sweetener in a large bowl and whisk together for 5 minutes, until they have paled in color.

3. Add the vanilla and 1/2 cup of the cream. Whisk well.

4. Add the remaining cream and almond milk and whisk until the ingredients are well mixed.

5. Pour into your prepared pie dish and sprinkle over the nutmeg.

6. Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.

7. Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.

8. Leave to cool for 15 minutes before serving.

9. Serve warm or cold, on its own, or add a little Keto Whipped Cream.

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 Source: https://www.allrecipes.com/recipe/234837/egg-custard/

Ingredients:

2 cups milk

2 eggs, beaten

½ cup white sugar

1 pinch salt

1 dash vanilla extract

1 pinch ground nutmeg (Optional)

Directions:

Step 1: Preheat oven to 325 degrees F (165 degrees C).

Step 2: Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.

Step 3: Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

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 Source: https://www.sweetashoney.co/flaxseed-wraps-keto-vegan-gluten-free/

Ingredients: 

165 g Flaxseed or 1 1/2 cup flaxseed meal

240 ml Water boiled

½ teaspoon Salt

SPICES - OPTIONAL BUT DELICIOUS

¼ teaspoon Turmeric

¼ teaspoon Ground Ginger

¼ teaspoon Garlic Powder

¼ teaspoon Onion Flakes

Instructions: 

In a blender, add the flaxseed, blend at high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal, or it won't absorb all the water in the recipe, and it will get sticky.

In a small saucepan, bring the water to a boil. 

Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 

Stir immediately with a wooden spoon until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 

Remove the dough ball from the saucepan and transfer it onto a piece of parchment paper to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough, but that is ok. Just sprinkle some extra meal onto the ball. 

Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.

Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 

Take a round shape - like a saucepan lid - place it on top of the dough, and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse it later for another wrap if you like.

Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.

Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be soft  - and you can easily slip a spatula under the wrap to flip over.

Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.

Place the cooked wraps on a plate.

Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges, you can make an extra one!). It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!

Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.

Store in the fridge for 3 days, on a plate covered with plastic wrap, to keep them moist. 

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 Low Carb Bak Kwa 

Source: https://nomnomprincess.com/2018/02/12/low-carb-bak-kwa/

Servings: 18 pieces

Time: 1 hour

• Print

Ingredients

• 1 kg pork (I usually get this at the butcher’s and ask for more fatty meat and only minced once)
• 1 cup sweetener (I used Monkfruit sweetener)
• 2 tbsp dark soy sauce
• 2 tbsp Chinese wine (hwa tiao chiew)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1/2 tsp five spice powder
• 1/2 tsp ground white pepper

Instructions:

1. Mix the dark soy sauce, chinese wine, sesame oil, fish sauce, pepper and five spice powder together. Mix together with the sweetener, then mix through the pork mince well. Refrigerate for at least 4 hours to overnight.
2. Turn the oven on at 150 deg C.
3. Line a baking tray with baking paper or a silicone mat.
4. Cut out 2 pieces of baking paper that fits the size of the baking tray. Place about 1/3 of the pork mince in between 2 pieces of baking paper and roll out carefully to be about 1/2 cm thick in a rectangular shape.
5. Place the pork mince on baking paper into the baking pan. Peel off the top layer of baking paper. Repeat #4 and #5 with another 2 trays.
6. Place a tray of pork mince into the oven for 20 minutes, then remove. Repeat the same for the other trays.
7. With kitchen towels, dab away any liquid that may have oozed from the meat. Then, with a pizza cutter or a knife, slice the large piece of ground meat into 6 pieces. Gently separate the pieces of meat so that there is a little space between them.
8. Bring oven temperature up to 225 deg C, then place the baking tray into the oven for 5 minutes. Remove the tray and flip over the pieces of meat. Bake again for another 5 minutes.
9. Finally flip over again. Bake for the last 2 minutes and be very careful at these stage where the meat is most likely to burn (different ovens may have different roasting effects).
10. Remove and set on a rack to dry out a little and cool down. Keep in an airtight container or eat immediately.

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 We started a keto diet. 

According to Wikipedia, the ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine mainly to treat hard-to-control spilepsy in children. 

More importantly, the diet forces the body to burn fats rather than carbohydrates (because we are not eating much carbohydrates). 

The reason we started on this diet is because we want to lose weight and belly fat and have a healthier diet. We have read so much unhealthy about the current food that is available in the market, even about sugar and oil. 

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 Source: Heavenly Fan: https://www.youtube.com/watch?v=vJU_5DNYiqg

INGREDIENTS -------------------- Almond fries: 100g ground almonds (you can use finer almond flour but the texture will be denser and crunchier) 3 tsp xanthan gum (or konjac powder if you have it!) 6 tbsp hot water Coconut flour fries: 50g coconut flour 3 tsp xanthan gum (or konjac powder) 7-8 tbsps hot water DIRECTIONS ------------------- 1. Place ground almonds (or coconut flour) and xanthan gum in a mixing bowl, mix well. Add in hot water and mix/knead the dough till all the ingredients are blended together. Leave to rest for 15 minutes. 2. Roll out the dough till it reaches 1/4 cm thickness, cut it into slim strips (French fries shapes). 3. In a frying pan, add in a generous amount of oil (enough to cover the fries). Maintain medium to low heat. Gently place the dough strips in the pan and fry them till they are golden brown on all sides. Oven method: Place the dough strips on a baking tray (lined with baking sheet and greased with oil). Brush a generous amount of oil on top of the to-be French fries and bake in a 200°C/400°F preheated oven till the fries are golden brown (10-15mins). Toss the fries around in between to make sure they bake evenly on all sides. 4. Transfer the fries to a plate lined with kitchen towels (to remove access oil). Sprinkle with Himalayan salt or sea salt. And enjoy x EASY GARLIC DIP ------------------------- Vegan mayonnaise (or thick vegan yoghurt) Crushed garlic Finely chopped parsley A squeeze of lemon Mix all ingredients together (if you’re using vegan yoghurt, add some salt to season). And enjoy x

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