Source: https://www.chinasichuanfood.com/black-sesame-pastesoup/

Ingredients: 

• 150 g black sesame seeds
• 70 g glutinous rice or glutinous rice flour
• sugar , to taste
• 4 to 5 cups of water , you can adjust the water amount accordingly

Instructions: 

• In a small pan, stir fry black sesame seeds over slow fire until fragrant. Keep stirring the seeds. Remove from heat and cool down.

Direct version

• Soak sticky rice overnight. Place black sesame seeds, sticky rice and water into a blender. Blend until really smooth.
• Boil the mixture and add sugar to taste. 

Instant version

• In a small pan, stir fry the glutinous rice flour over slow fire until slightly brown. Keep stirring the flour. Remove from heat and cool down.
• Pour the black sesame seeds to a grinder and grind into powder. Mix with glutinous rice flour. If you plan to make a larger amount at one time, keep the mixture in an air-tight container.
• To serve: pour around 6 times boiling hot water of the powder mixture, add sugar and cover with lid for around 2 to 3 minutes. Mix well and serve hot! Surely you can adjust the amount of water according to personal preference.

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 Source: https://www.allrecipes.com/recipe/193307/easy-mochi/

Ingredients: 

• 1 cup sweetened red bean paste
• 1 cup glutinous rice flour
• 1 teaspoon green tea powder (matcha)
• 1 cup water
• ¼ cup white sugar
• ½ cup cornstarch, for rolling out the dough

Instructions: 

1. Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.

2. Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.

3. Stir in water, then sugar; mix until smooth.

4. Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.

5. Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.

6. Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.

7. Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.

8. Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.

9. Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.

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 Source: https://mykitchen101en.com/smooth-hot-tau-fu-fa-with-gdl-no-gypsum-powder/

Ingredients: 

• 1 ½ tbsps plain water
• ¾ tsp Glucono delta-lactone (GDL)
• 1500 ml homemade hot unsweetened soy milk (Please refer recipes: Homemade Soybean Milk, Homemade Black Soybean Milk)

Ingredients for ginger brown sugar syrup: 

• 90 g hot water
• 1 tsp ginger juice
• 120 g dark brown sugar
• 30 g white sugar
• 1 pc pandan leaf

Instructions: 

1. Mix together plain water and GDL in a heat-resistant container.

2. Pour in hot unsweetened soy milk, mix well. 

3. Set aside for 8-10 minutes until set. (Reminder: The temperature for soy milk in this video is about 80°C, it takes about 8-10 minutes to coagulate into one smooth block. The temperature doesn’t need to be that accurate, if the temperature is lower, it will take longer time to solidify.)

4. After 10 minutes, the Tau Fu Fa has set.

For ginger brown 

Combine all ingredients for ginger brown sugar syrup in a saucepan, cook over medium heat, stir until sugar has melted. Strain brown sugar syrup through a sieve.

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 Source: https://thechiclife.com/2017/03/chocolate-chip-muffins-recipe-with-almond-milk.html

Ingredients: 

===================

1.    2 cup (240gm) plain flour 

2.    2 teaspoons baking powder

3.    1/4 teaspoon salt

4.    1 cup (approx 170gm) chocolate chips

==================== 

5.    3/4 cup (approx 150gm) raw sugar

6.    1/4 cup (57gm) butter, softened 

7.    2 eggs

8.    1 cup almond milk    

Instructions: 

Mix all wet ingredients. 

Mix all the dry ingredients and add into the wet ingredients. 

Bake for 180 degree Celcius

18 - 22 minutes 

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Source: 4 Ingredients KETO by Kim McCasker

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Source: 4 Ingredients KETO by Kim McCasker

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Source: 4 Ingredients KETO by Mum McCasker

A KETOGENIC DIET is a strict regime of High Fat Low Carb (HFLC) that turns your body into a state KETOSIS. Ketosis is where you burn fat instead of carbohydrates for energy. 

Successfully following a Keto-diet convinces our bodies to act metabolically as if it was starving even as we take in enough calories and nutrition to remain healthy. A properly formulated ketogenic diet should have high fat, moderate protein and low carbohydrate intake.

As a general rule a traditional keto diet with a standard Fat : Protein : Carb ratio, is 75 : 20 : 5.

NB: You will see that not all the recipes within follow this exact formula, but but many Dinners for example, assume you will add sides and sauces to them which will weigh jnto the ratio. As with all new diets, consult a specialist before you start, to ensure a menu plan that will provide the best possible outcome for you. 

Keto Diet in 1920

The Keto diet was originally developed for children ejth epilepsy. This diet dates back to the 1920s when doctors in Washington D.C figured that forcing children with epilepsy into ketosis, through a low carb diet, appeared to reduce seizures. 

Melanie Bohemer, a registered dietitian at Lenlx Hill Hospital in NYC says "We have used very low carbohydrate duets to treat epileptics in a clinical setting for a very, very long time. Now is the first time we are seeing it used by more general polilatokns for weight management." 

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Source: https://healthyrecipesblogs.com/pork-meatballs/

 

Ingredients: 

2 lb. ground pork

▢2 teaspoons Diamond Crystal kosher salt (not fine salt)

▢½ teaspoon black pepper

▢2 teaspoons onion powder

▢2 teaspoons garlic powder

▢2 teaspoons sweet paprika

▢1 teaspoons dried thyme

▢1 teaspoon coriander

▢1 teaspoon ground cumin

Instructions: 

1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, use your clean hands to mix together all the ingredients.

3. Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.

4. Arrange the meatballs in a single layer on the prepared baking sheet.

5. Bake them until browned and cooked through, about 15 minutes.

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 Source: https://cookinginchinglish.com/steamed-egg-with-minced-pork/

Ingredients: 

½ lb 20% fat ground pork, about 225g

▢2 tbsp soy sauce

▢1 tbsp Shaoxing wine, or rice cooking wine

▢½ tsp minced garlic, about a clove

▢½ tsp freshly grated ginger

▢⅛ tsp white pepper powder

▢1 pinch Chinese five spice powder, optional

▢1 pinch salt

▢½ tsp sugar

▢½ tsp corn starch

▢1 scallion , chopped

▢4 eggs

▢½ cup warm water

Instructions: 

Preparing

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Cooking

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.

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 Source: https://www.bbcgoodfood.com/recipes/easy-risotto-bacon-peas

Ingredients: 

1 onion

2 tbsp olive oil

knob of butter

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen peas

freshly grated parmesan, to serve

Instructions: 

1. Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

2. Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

3. Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

4. Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

5. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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Source: https://www.youtube.com/watch?v=Xcr1P5n-8KE

Ingredients: 

A. Egg mixture 2 Eggs (110g) 300ml Water 30ml Shiradashi sauce

B. Optional

50g Seafood highlighter 1 Mushrooms few Baby Rocket ♡ Water and Shiradashi sauce make instant great flavored dashi stock! The golden rule of egg to dashi stock ratio is 3 : 1 ( dashi stock : egg )

Instructions: 

1. Preheat the steamer 2. Slice the mushrooms ( If you are using a whole Mushroom, you don't need to cut it.) 3. Crack the eggs into a bowl and mix without forming too much bubbles. 4. Add 300ml of water and 30ml of shiradashi sauce over the egg and mix well. 5. Place a few slices of mushrooms, 1or 2 leaf of rocket and 1 sea highlighter in the base of the cup. 6. Strain the egg mixture over the ingredients and fill the cup. 7. Cover the cups with a lid or ammonium foil. 8. Steam over high heat for 2 minutes then low heat for 13 minutes

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Paprika:
Paprika is the deep red powder made by grinding the mild and sweet red pepper Capsicum annum. It belongs to the same family as the very hot chilli varieties and is native to Central and South America.

Paprika is thought to have been created by the Spanish after new varieties of peppers were introduced to Europe by Christopher Columbus.

Paprika has a sweet pungent flavour and a distinct bitter aftertaste. It adds both colour and flavour and is an essential ingredient in veal or beef goulash, chicken paprikash and many other Hungarian and Spanish dishes. :)

www.spencers.com.au




How to cook / use paprika:


Health benefits of paprika:



Source: https://www.google.com.au/search?hl=en&tbo=d&output=search&sclient=psy-ab&q=paprika&oq=paprika&gs_l=hp.3..0l10.14835.31641.1.32608.18.9.5.4.5.0.347.2329.2-7j2.9.0.les%3Bpchsnhae..0.0...1c.1.2_11eTZwkec&psj=1&bpcl=39942515&biw=1366&bih=667&cad=b&cad=cbv&sei=f1bJUIzcC4SjiAe_1YCYDg

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 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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