Saturday, 18 March 2017

Non Dairy Fluffy Pancakes

Daughter wanted to skip dairy products as she thinks dairy cause the outbreak. And I am craving for pancakes. To have pancake and at the same time daughter no need to worry about the pimple, I have to replace the dairy milk with something non-dairy. 

This morning, I changed the existing homemade-pancake  recipe a little. Instead of using homemade buttermilk, I replaced it with homemade "non dairy buttermilk".

I find the results of non dairy pancakes looks no different from dairy and most important is it taste good. It is fluffy and soft. Daughter exclaimed "taste very nice, mummy!". With her encouraging words, you just find making changes to recipe and keep improving is worth it. 😊

Ingredients (yields 8pcs of 12-15cm pancakes)
1.5 cup self raising flour
1 cup of coconut milk(carton type)
1 tbsp lemon juice
2 eggs
4 tbsp caster sugar

Add lemon juice into coconut milk and let it stand for about 10min. This is to make buttermilk at home. You can substitute lemon juice with white vinegar. 

Sift flour in a large bowl. Set aside.

In another bowl, whisk eggs and sugar together for few minutes. Add the above coconut milk lemon mixture. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until it become a smooth batter. Tranfer batter to large jug.

Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.

Serve pancakes topped with your desired jam and butter or margarine
P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc. Just make sure you use the same cup to measure all the ingredients.

Tuesday, 28 February 2017

Rice "Pizza"

1st Mar 2017

I used to make this for lunch few years ago. Was browsing you tube cooking channel and happened to see this chef using rice cake(he used Japanese rice cake) to make pizza. Back then I was "inspired" to make gluten meal for a family member who has to off gluten for short period of time. While searching what to cook, I saw this  video. Anyway, I did not managed to cook for him as he has resumed to gluten meal. Haha. However, I cooked that for myself instead. Because I was curious how it taste? 

I tried cooking  with china made dried rice cake. I have also tried homemade that using glutinous rice flour add with water and made into a dough. And also tried with Korean rice cake. Didn't try Japanese rice cake as it is very costly.  

Of all that I had tried, the Korean rice cake texture is the best in my opinion. I like chewy texture. China made rice cake is not too bad, the only thing is need to soak in water for few hours before use. Otherwise it will be too hard to even bite. Homemade is good but I couldn't achieve the chewy texture like the korean rice cake. One good thing if use glutinous rice flour, you can have it anytime. The frozen korean rice cake which I bought here has only few months shelf life. Usually I do not stock them up. I will only buy when I need it. Whereas, I always have glutinous flour in my kitchen😊

As usual, I do not follow through a recipe. I did quite a fair bit of changes in term of method and ingredients. 

1 cup or a small bowl of frozen korean rice cake
1/4 cup cooked meat. Your choice of meat. I use leftover matmite pork
3-4 pork meat balls (optional)
2 tablespoon tomatoes paste (ready sauce for spaghetti)
2 tablespoon mozzeralla cheese

1.Wash some of ready korean rice cake.
2.Put them into a bowl or plate which can withstand oven temperature 250°c
3. Add  cooked meat. 
4. Spread 1-2 tablespoon tomatoes paste. Those paste for pizza or spaghetti.
5. Sprinkle about 1-2 tablespoon mozzeralla cheese. 
6. Put into oven toaster(if u have) or traditional oven(preheat 200°c) and bake for about 10min or when the cheese turn light brown. 

Serve hot. 

Friday, 17 February 2017

Non Bake and Non Dairy Cheesecake

Can't take dairy product  but craving for cheesecake?

Last year my teenage daughter made me non bake carrot cake topped with "creamy cheese" for my birthday. I was surprised and amazed by the taste of the "cheese" that she put on top of the cake though she told me it was non dairy - meaning not cheese and nothing to do with animal fat.

Daughter read alot on non dairy food as she wants to avoid dairy products due acne issue. She trys to avoid  food that are dairy though she love ice cream and pastry and cake and cookies and pizza which are dairy. And usually i will only bake dairy cakes and cookies.

Few days ago, she said "I am craving for cheesecake" .  For her sake, I went into google and search for non dairy cheese cake recipes. Read quite a few recipe online  how others make non dairy cheesecake. I have adopted partial recipe for cheese cake filling from Did not follow through the entire recipe. In facts, made quite a fair bit of changes in my ingredients for fillings.  For crust, I did the dairy cheesecake way which I usually will do. But change the ingredients by replacing melted butter with coconut oil.

The "cheesecake" taste so like real cheesecake that I forgotten that it was not make of cheese. 😁

One important note is this "cheesecake" MUST put in chiller overnight to achieve the texture of a cheesecake. Try! You will love it.  This is a "cheesecake" that I will make often from now moving forwards. I would say this is probably healthier choice.. but in all things.. eat all food in moderation and exercise regularly to maintain healthy body and lifestyle.

This is the recipe and how I made them :

Crust Ingredients:
5-6 pieces digestive buscuits pound into powder
4-5 tablespoon coconut oil

Filling ingredients
1 cup raw cashew nuts( soak 3-4 hours)
1/4 cup coconut oil
1/4 cup maple syrup (to reduce to about 4  tablespoon)
1/4 cup water (cold or room temperature boiled water)
2 tbsp of lemon juice(approx 1/2 big lemon)
1 tsp vanilla extract/essence
A pinch of salt

4 strawberries for topping purpose.

1. Place digestive biscuits into a plastic bag and use a rolling pin to crash and pound the biscuits into powder. You may use food process if you have.

2. Add coconut oil into powder biscuits and mix them well. Prepare 4 small cleaned glass bottles. Spoon 2-3 tablespoon of crust mixture into each bottle. Number of scoop depend on the size of bottle. Press the mixture to the base of bottle. Then, leave the bottles with the crust in refrigerator for about an hour to be harden.

3. Pour away the water use for soaking cashew nuts. Rinse the nuts. Place nuts and all the fillings ingredients into blender. Blend until you see a creamy texture. If the texture is too thick and difficult to blend, add additional water one spoon at time. DO NOT over add water. Please make sure the water is boiled and left to cool before use.

You may adjust the sweetness according to your desire taste by adding additional or reduce  maple syrup during blending process.

4. Once the fillings ingredients is done. Bring out the 4 bottles with crust from fridge. Scoop the  3-4 tablespoons of creamy fillings into each bottle. Again, number of scoop depend on your size of bottle. Top with strawberries or other berties.

5. Leave in refrigerator over night. Serve.

Enjoy. Share with me your results if you like this recipe. 

Monday, 6 February 2017

Simplified Achar


2 cucumbers  - cut into length size 1inch, removed seed
3-4 leaves of cabbages- cut into big bite size
1 carrots - remove skin and strip length 1 inch
2-3 tbsp roasted sesame
4 green chilli padi
3-4 garlic (whole)removed skin
3-4 small red onion ( whole) removed skin
1/2 thumb size ginger sheddred
100mil water
120mil rice vinegar/ any kind of white vinegar
2 tsp tumeric powder
4 tbsp sugar, or your desired taste
3 tsp seasalt
2 tbsp homemade belacan chilli , or 1 tbsp of chilli powder if you don't have homemade
1-2 tbsp oil

1. Wash and cut cucumber into strip and 1 inch length(remove the centre soft flesh & seed portion) and place them into a large bowl, sprinkle 2 tsp salt and mix them well. Cover. Leave them this way for about 1-2 hour to drain the water out from cucumber.

2. Wash and cut cabbages into bite size and place them into a bowl. Sprinkle 1 tsp of salt. Mix and leave in the bowl for 1-2 hours  to drain out the water from cabbages.

3. Remove carrot skin and cut it into thin strip of 1 inch length. Leave them on kitchen paper towel to air dry.

3. After 2 hours, drain the water from cucumber and cabbages. Squeeze them as dry as possible. Set aside.

4. Place oil in wok and add the whole garlic and onion and ginger. Fry until fragrance. Add water, vinegar, sugar, tumeric powder, chilli paste or chilli powder and bring it to boil.

5. After mixture is boiled, add roasted sesame seed. Off fire. Pour in all cucumber, cabbages carrots and whole green chilli and mix them well. Transfer into a large bowl to leave it to cool. Once it is cooled, transfer into a glass jar with cover and store in fridge. Do not consume it immediately. Let the achar soak/season in the fridge for one day. It will taste very delicious.😊

NOTE : All measurements are based on estimation. Please adjust according to your desired taste.


Updates 21Mar2017
Today I have added additional ingredients:
1/2 pineapples -cut into small bite size
1 cup of cut cauliflowers

This is how it looks :

Looking forward to eat this. But first has to let it soak in the vinegar gravy for one day. Taste better after overnight.

If you don't have belacan chilli, for quick fix, you may try this at above step 4 :

Blend these together:
4-5 Shallots
4-5 fresh Red Chilies
2 teaspoon turmeric powder
2 Candlenuts
30ml Water 

In step 4, add oil in a wok, fry add whole garlic, onions, ginger and chilli blend until fragrance. Add water, vinegar and sugar and bring it to boil. Then follow the above recipe for the rest.

If you have try this, do share with us and welcome you to share in the comments. 😊

Wednesday, 25 January 2017

Rose Dumplings (Guo Tie)

The ingredients measurement is just estimation. As I do not measure when I do cooking. So, it is all based on feeling and experience. Please adjust the seasoning according to your desired taste. 😊

300g Minced Pork
1 cup Chinese Cabbages(cooked, chopped)
1 tsp minced ginger
1-2 stalks of green spring onion - chopped
1 tbsp Chinese wine
A dash Pepper
1 tbsp Light sauce
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tbsp sesame oil
1 tsp Corn/Potatoes flour

2 packets of Japanese guo tie wrapper

1. Squeeze the water out from cooked cabbages and chop into small pieces.

2. In a large bowl, put in all the ingredients and mix them well combined. Set aside.

3. Place 4 guo tia wraps in a row, put some meat mixture in the middle in a "straight line".  Cover and row it into a rose

4. Put some oil in a flat bottom wok or fry pan over stove, place the roses on the frying pan and pan fry until the bottom is a little brown. It is about few minute. 

5. Add stock or water. Cover and cook until liquid dry up and guo tia is cooked. Serve with sheddred ginger with vinegar.

Thursday, 19 January 2017

Bread with added apple cider

20 Jan 2017

I have read about adding vinegar into bread dough. Was trying to make non dairy bread for daughter. As she finds taking dairy cause outbreak. So, yesterday I tried adding a teaspoon of apple cider vinegar into my bread dough. And skip egg and milk. I was really surprised to see how tall the dough has rise during baking. It kinda "overflow" and resulting a very tall bread.

Thought that the bread may be sour or smell of vinegar. But nope! It actually have a fruity aroma. Very nice. I guess the aroma comes from the apple cider mixed with the yeast. The texture of bread is really soft and nice and fragrance.😊

This is like vegan there is no egg and no milk and no butter. 

250g Water
1 tsp Apple Cider Vinegar
1 tsp Sea salt 
2 Tbsp Sugar
2 Tbsp olive oil (or replace with butter or margarine)
330g Bread flour (I had replaced 50g of bread flour with rye flour)

1 tsp instant yeast

Directions using Bread Maker:
1)Place water, apple cider vinegar, salt, sugar, oil and breadflour into the baking tin of the bread machine.  Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

Note : Please place ingredients according to the sequence as stated in the instruction manual for your bread machine.

2) I used "Sweet Bread"  "Function 2" with "Light" crust. Select 750g. My BM takes 2hrs 40mins for sweet bread to complete the whole cycle.

3)When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.

Update on 21Jan2017:
The bread remain very soft even after the 2nd day.

Sunday, 15 January 2017


2 months ago a cell brother shared about his wife made very nice Runza for him. Something that he tasted in the US but has not found them in local market. As the brother shared that it taste fantastic and the only way we can eat it is to make your own.

I was inspired by this brother and decided to go into google to search for recipes. Viewing few recipes and decided to try making it though I have not tasted this before. With my own imagination and not following through the recipes, this is what I made.

Apparently, Runza origin from Russia. Mainly ground beef with cabbages, salt and pepper wrap in a thin crust and bake. According to this Brother it is quite popular in US.

2 weeks ago I made my first batch of runza using cooked butternut mixed with flour for the crust. So, it was yellow colour and taste really good.

Yesterday, I made a 2nd batch using normal bread dough. Husband said the 2nd batch taste better than the first. I guess it is because first batch was non-diary. Whereas the 2nd batch was diary. I have added milk to the dough. The crust is softer. They are both nice. Just that 2nd batch is cooked with more experience.😊

I will share here the recipe for the 2nd batch in this blog😊. Hope you will like my sharing.

Ingredients for Dough:
1/2 cup milk
1/2 cup (1 egg + water)
1 tsp salt
1 tsp raw sugar(you may use white sugar)
2 tbsp olive oil(you may use soft butter or magerine)
2 1/2 cup bread flour
1/2 cup rye flour(you may replace wt bread flour)
1 tsp instant yeast

Method for Dough:
Place all ingredients in sequence into breadmaker(BM). Set to dough function. My BM is function C10, 25min. Let the BM complete the dough function. Off the electricity. Let the dough proof in the BM until it is double in portion. Set aside for use.

If you do not have a BM, combine all above ingredients and knead by hand or mixer it into a soft smooth dough. Leave dough into a large bowl, cover the bowl with cling wrap and let the dough prove to double.  Set aside for use.

Ingredients for filling :
300g minced/ground beef
1/4 cabbages, chopped. Appro 2 cups. 
1 yellow onion, chopped(or any kind)
2 garlic, minced
1/2 tsp sea salt(or any type of salt)
1/2 tsp raw sugar(or any kind of sugar)
Some light soy sauce (you may opt this out and replace with sea salt)
A dash of pepper
A dash of  paprika ( optional)
1-2 stalk of green spring onion, chopped(optional)
1-2 tbsp olive oil(or any kind of cooking oil)
1 tbsp of corn flour/potatoes flour + 1-2 tbsp of water

Ingredients : 1 egg for eggwash

Method for fillings:
1. In a wok or frying pan, put in oil, minced garlic and chopped onion. Saute until garlic slighty brown and onion soft and translucent. 

2. Add ground beef, salt, pepper, paprika and sugar and continue to saute until beef is no longer red and turn to pale brown colour.

3. Add cabbages and some light soy sauce to taste. Stir and cook until the cabbagges is soft. Check the taste to your desire.

4. Add the corn flour with water mixture to thicken the beef mixture. (Optional step) The purpose to add this last step is to reduce the liquid and let the beef mixture be less wet as cabbages produces liquid after cooked. Remove from fire and set aside

Method for the Runza:
1. Remove dough from BM, divide it into 12 equal portions. Floured the worked board, take 1 portion of dough with a rolling pin, roll into a round thin piece. Place 2 tablespoons of the beef mixture filling onto the round thin dough. Wrap into your desired shape. Place it into baking tray prelaid with parchment paper.

2. Continue to roll and wrap the rest dough and beef. 

3. Preheat oven to 180°C.

4. When oven is heated, brush eggwash over all the runza just before placing into oven. Bake the runza in preheated oven for 15-20min. Please note the timing and oven temperature may vary for different oven. So please adjust it accordingly. 

Enjoy your baking!

You may like to try these recipes too:
1. buns-for-breakfast
2. Butternut-pizza-crust