Mediterranean Sausage Casserole

A comforting, rustic one-pan casserole packed with Mediterranean flavours. Chopped sausages are simmered with tender zucchini, sweet red peppers and creamy cannellini beans in a rich tomato passata sauce, scented with dried rosemary and oregano.

It's hearty, simple and full of flavour, making it perfect for an easy midweek dinner. Serve this hearty Mediterranean sausage casserole with crusty bread fluffy rice or quinoa. The bread is perfect for soaking up the rich tomato sauce, while rice or quinoa makes it a most substantial and filling meal.

Ingredients:

• 600g sausages, cut into 1 inch pieces
• 3 tbsp cooking oil
• 1 large onion, finely sliced into half moons
• 3 cloves garlic, finely chopped
• 400g tomato passata
• 1 cup water
• ½ tsp dried chilli flakes, or to taste
• 1 tsp dried oregano
• 1 tsp fresh rosemary, finely chopped
• 1 large zucchini, cut into 1 cm slices
• 1 large red pepper, cut into 1 cm square
• 400g tinned cannellini beans, rinsed and drained
• 2 cups firmly packed spinach
• salt & freshly ground black pepper to taste

Method:

Preheat the oven to 180ºC.

In a large Dutch oven or oven-safe saucepan with a tight-fitting lid, heat 1 tbsp of cooking oil over a medium-high heat. The oil is ready to use when it begins to shimmer.

Add the cut sausages, and lightly brown on all sides, this should take around 3-4 minutes. Remove, and set aside on a plate.

Turn the heat down to low and add the remaining 2 tbsp cooking oil to the pan. Add the onion, and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for a further minute, stirring to ensure it doesn't burn. Return the sausages to the pan.

Add the tomato passata, water, rosemary, chilli flakes and oregano. Bring to a simmer.

Add the zucchini and red pepper. Season with salt and pepper.

Cover the dish with the lid, and place in the preheated oven for 20 minutes. After 20 minutes, carefully remove the dish from the oven, and add in the spinach and cannellini beans.

Cover and return to the oven to cook for a further 10 minutes, or until the vegetables are tender.

Check that the dish is seasoned to your liking, adding additional salt, pepper, chilli flakes or herbs as necessary.

Turn into a serving dish and serve, family-style, at the table in the pan in which it was cooked.

Serve with crusty bread, rice, quinoa or even mashed potato.

Teochew Kuchai dumpling

I had a little too much of Chinese chives or know as kuchai ready to harvest and, of course, I didn't want any of them to go to waste.

So, what better way to use them than making one of my favourite Teochew snacks-Kuchai Kuih?

With it's soft, chewy rice-flour skin generously filled with fragrant Chinese chives, garlic, minced pork and dried shrimp, this little savoury kuih is simple yet incredibly satisfying. And, to be honest, I have been craving it for a while, so this was the perfect excuse to make a batch!!

Freshly steamed and served with drizzle of chilli sauce, homemade Kuchai Kuih is hard to resist-especially when the chives come straight from the garden.

Kuchai Kuih freezes well, so making a larger batch is a great way to preserve those extra chives rather than letting them go to waste.

Ingredients:

For the skin:

• 75g wheat starch flour
• 75g tapioca starch flour
• ¼ tsp salt
• 175ml hot boiling water
• 1 tsp cooking oil

For the filling:

• 3 cloves garlic, minced
• 100g ground pork
• 20g Chinese chives, cut into about -2 inch in lenght
• 15g dried shrimp, soak in warm water
• 5 shiitake mushrooms, soak in warm water
• 1 tbsp cooking oil

Seasoning:

• 1 tsp sugar
• 1 tbsp oyster sauce
• ¼ tsp ground white pepper

Method:

For the filling: Finely chopped the pre-soaked dried shrimp. Cut the soaked mushrooms into small pieces.

Preheat 1 tbsp cooking oil. Sauté the garlic and dried shrimp until fragrant, about 1 minute. Add mushrooms, chives, and seasonings. Sauté until the chives are soft and the mixture is dry. Let the filling cools down completely before wrapping.

Making the wrapper: Mix the wheat starch, tapioca flour, and salt into a bowl and whisk to mix and then pour the hot boiling water in. Use a chopstick or a spatula to stir. It will be really sticky at this point. Keep stirring until it roughly comes into a rough dough. Add cooking oil and continue to knead until the dough is smooth and not sticky. Cover and rest for 5 minutes.

Shaping: After 5 minutes, uncover and transfer onto your worktop. Divide the dough into 12 equal pieces. Work with one dough at a time and keep the rest covered.

Dust the worktop light with some flour, then roll out the dough into a thin layer. Using a cutter, cut into round wrappers. Continue to roll out the balance of dough and cut into round wrapper. Any excess of the dough after the cutting can be combined again to make more wrapper. We are now ready to wrap the dumplings.

To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper. Pinch the centre of wrapper tightly to seal.

Next pinch the lower half (right side) of the dumpling to seal. Then, bring the upper half (right side) of dumpling forward and press to seal. Next, pinch the lower half (left side) of chive dumpling to seal. Then, bring the upper half (left side) of chive dumpling forward and press to seal.

Press together both sides of chive dumpling to wrapped it up tightly. Continue to do the same for the rest of the wound wrappers. And you are done!

Lightly oiled a steaming tray or line the bamboo steamer if you have one. Arrange the pleated chive dumplings on the steaming tray.

Place on a prepared steamer. Steam for 8-10 minutes or until the skin turns translucent.

Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate. These chive dumplings are best eaten fresh served with sweet chilli sauce. So enjoy!

If you are making a big batch, you can freeze the remaining. Place the chive dumplings onto a baking sheet lined with baking paper, not touching each other. Freeze in the freezer for 1 hour and then transfer to a freezer bag. This way, the chive dumpling will not stick to each other. When ready to serve, steam over high heat for 15 minutes or until the dumplings are cooked through. 

Italian White Bean Salad

Easy-to-make and no cooking required, this delicious Italian White Bean Salad is a summer side go-to!! It travels well too making it the perfect salad to bring along to BBQ, parties, and warm-weather gatherings.

When the weather warms up, I turn to recipes with simple ingredients that require vert little prep and celebrate the season.

Italian white beans salad combines fresh summer ingredients, like cherry tomatoes, basil, and parsley, with budget-friendly pantry staples like beans, olive oil, and red wine vinegar.

And since it tastes even better the next day, it's the perfect make-ahead side.

Ingredients:

• 2 cups cooked cannellini beans, rinsed and drained if canned
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ¼ cup fresh basil, thinly sliced
• 3 tbsp extra virgin olive oil
• 1-2 tbsp red wine vinegar or lemon juice
• 1 clove garlic, minced
• ½ tsp dried oregano
• salt & freshly ground pepper, to taste

Method:

In a large bowl, toss together the rinsed and drained white beans, halved cherry tomatoes. and thinly sliced red onion. This forms the base of your salad, bright and colourful.

Next, sprinkle the freshly sliced basil leaves into the bowl. This add a lovely aroma and taste that will elevate the dish.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, dried oregano, salt and freshly ground black pepper until everything is nicely blended.

Pour the dressing over the bean and vegetable mixture. This is where the magic happens! gently toss everything together to ensure all the ingredients are coated evenly without mashing the beans.

Give the salad a taste, and if needed, adjust the seasoning with more salt, pepper or vinegar/lemon juice to your liking.

Let the salad sit for at least 30 minutes at room temperature. This will allow the flavours to meld beautifully.

Your Italian White Bean Salad is ready to serve! Enjoy it chilled or at room temperature as a delightful side dish.

 

Popiah

                                                    

Popiah or loosely translated as fresh spring rolls with yam bean or jacima are popular street food in Southeast Asia countries like Malaysia, Singapore and Indonesia. I grew up eating these and love them so much. The main component of popiah is a soft, thin wheat flour skin, similar to a crepe or pancake, which is used to wrap the fillings. 

The fillings can vary, but typically include a mixture of finely shredded vegetables like turnips or Yam bean or jacima (which I used in UK), carrots, lettuce, bean sprouts. These vegetables are usually cooked together in a savory sauce, which may include ingredients like soy sauce, garlic, shallots and other seasonings. 

In additions to the vegetables, popiah may also contain other ingredients like minced meat (commonly pork, shrimp, crabmeat, etc), chopped peanuts, fried shallots, scrambled eggs.  The combination of textures and flavours makes it a delightful and refreshing dish. Popiah is often served as a roll, similar to a burrito, and is usually eaten with your hands. It can be found in various street food stalls and restaurants across the mentioned Asian countries, and it's a beloved snack or light meal option enjoyed by many due to its delicious taste and healthy qualities from the abundance of fresh vegetables. Popiah can be fried or not fried. This version is usually not fried.

Ingredients:

For the spring roll wrappers (makes about 20 skins or more):

• 200g plain flour
• 300ml water
• ½ tsp salt

For the fillings:

• 500g yam bean (bangkuang/jacima) or turnip, shredded
• 1 large carrot, peeled and shredded
• 200g crabmeat lump or shrimp; optional
• ¼ cup dried shrimp, soak in warm water until soft and finely chopped
• 3 cloves garlic, minced
• 4 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tbsp sugar
• salt & white pepper to taste

Additional ingredients as garnishing :

• 100g ground roasted peanuts
• lettuce leaf, wash & drained dry
• 200g bean sprouts, blanched
• 1 cucumber, finely shred
• 2 eggs, beaten and made into omelette and cut into long strips
• firm tofu, cust into thin strip
• sweet sauce or hoisin sauce
• chili sauce
• fried onions, can use ready bought

Method:

Make popiah skin: Mix the flour, salt and water in a large mixing bowl. Strain the mixture through a strainer to make sure you get a smooth batter.

Turn on the heat to the lowest. Place a non-stick pan, about 8 inch. Use a large pastry brush, brush the batter on the pan.

Brush several times to make sure you are covering the surface so there no holes on the wrapper. Once the brushing done, turn the heat up to start cooking the batter. The batter will slowly turn white starting from the edge.

Once the bottom has cooked, gently peel it off the pan to a plate. Cover with a cloth. Wipe the pan clean and repeat the process. Give the batter a stir each time before brushing.

Once the wrapper has cooled down, you can stack them up and cover with a cloth until needed. The wrapper can be made one day ahead, covered and keep at room temperature until the next day. Make sure they are completely cool down so no condensation is formed when you wrap them.

                                                           

To make the filling: Preheat oil in a pan. Add in garlic and stir fry for about 5-8 minutes and add the dried shrimp and stir for another minute. Add the yam bean/bangkuang,jacima or turnip and carrots and seasonings. Stir fry until the vegetables are soften. Add the cram meat lump, if using. Have a taste and add more salt if needed. Sometimes the vegetables may ooze out more water as you stir-frying them, that's normal. Once the vegetables are soft, it's done.

                                                                       

                                                        

Assemble into popiah (only wrap as many as you want to eat):

Place 1 piece of popiah skin on a clean working surface or a chopping board. Brush the skin with some sweet sauce/hoisin sauce and chili sauce (if you like some heat).

Next, place a piece of fresh lettuce on the the edge of the popiah skin. Add some blanched bean sprouts followed by the cucumber. Then place 2 tablespoon of the filling, drained of gravy, on top. 

Top with omelette strips and sprinkle with a little roasted ground peanuts and shallot crisps. Lastly wrap and then fold up the two sides of the popiah skin and roll up like a swiss roll. And you are done!!!

Serve the popiah immediately. Enjoy!!

                                                    

Pan-Seared Chicken & Tenderstem Broccoli in Creamy Mustard Sauce

This pan-seared chicken and tenderstem broccoli in a creamy mustard sauce is the kind of dinner that feels comforting without being complicated. Golden, juicy chicken is cooked until beautifully browned, then nestled into a rich and silky mustard cream sauce with tenderstem broccoli for a simple meal that's packed with flavour.

It's quick enough for a weekend dinner, but feels special enough to serve when you are cooking for friends or family. The combination of savoury chicken, fresh broccoli and tangy mustard in that creamy sauce is seriously delicious- especially with plenty of crusty bread, rice or mashed potatoes to soak it all up!

Ingredients:

• 400g to 450g chicken tenderloins
• salt & pepper
• ¼ cup flour
• 3-4 tbsp cooking oil
• 200g tenderstem broccoli
• water & salt to blanch broccoli
• 2 large shallots, diced
• 2 cups chicken stock
• 4 sprigs thyme, fresh & extra for garnish
• ½ cup double cream
• 2 tbsp dijon mustard

Method:

Preheat the oven to 100ºC, or the "keep warm" setting

Pat the chicken dry and sprinkle both sides with salt and pepper.

Sprinkle the flour over the chicken to get them coated in flour.

In a large saucepan, heat 3 tbsp cooking oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan is not big enough.

Sear the chicken 4 minutes; flip and cook another 3-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.

Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.

While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 tsp salt. It should taste like seawater.)

When the water is boiling, add the tenderstem broccoli all at once, and cook for 2 minutes and remove from the hot water.

If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccoli to the pan. Sauté for 1 minute, then remove to the pan of chicken in the oven. 

Add the shallots to the hot pan over medium high heat, adding a bit more oil if necessary. Sauté for 2-3 minutes until soft.

Stir in the chicken stock and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.

You can either add the warm chicken and broccoli to the pan or serve on a platter with sauce over the top.

This would be great served with salad, bread, roasted potatoes or even mashed !

Chickpea & Cauliflower Coconut Curry

This Chickpea and Cauliflower Coconut Curry is pure comfort in every bite! It has a simple mix of spices, a sauce that's super addictive, and you will know how easy to make. Plus the whole this is made in just one pot, ensuring minimal cleaning! It's vegan, but you can easily add chicken or prawns if you prefer meat or seafood.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• 2 tbsp cooking oil
• 1 cup vegetable stock
• salt and pepper 
• chop coriander for garnish, optional
• lime wedges for serving

Method:

Heat the cooking oil in a large pot over medium heat. Add the chopped onion, garlic and grated ginger. Sauté for 5-8 minutes, until the onion softens and becomes translucent.

Add the curry powder, turmeric, cumin and cinnamon. Stir for 1-2 minutes until fragrant.

Add the cauliflower florets and chickpeas to the pot. Stir to coat them in the spices.

Pour in the coconut milk and vegetable stock. Stir well, bring the mixture to a simmer.

Cover the pot and let it simmer for 20-30 minutes or until the cauliflower is tender.

Season with salt & pepper to taste.

Serve the curry over a bed of cooked rice or quinoa if desired. Garnish with fresh coriander and a squeeze of lime juice.

Bak Chang ( Zong Zi or Glutinous Rice Dumpling)

I have never imagined making zong zi or bak chang in Hokkien dialect, on my own. I mean this was something I took for granted. My mum would make them or we can buy them. Regardless, we always had some to eat. They are also available at most Asian grocery stores in UK too, however, I always miss the one I had at home. Zong zi is traditionally eaten at the Dragon Boat Festival on the fifth day of the fifth lunar month (confused yet? don't worry about the day and the month, just focus on the food)

What is Dragon Boat Festival?

The Dragon Boat Festival is the commemoration of the death of the great poet and official of the state of Chu, Qu Yuan, during the Zhou dynasty. He wrote a great deal of poetry during his life and serve in high offices. He was accused of treason during the warring states period. He felt despair and Qu Yuan drowned himself in the Miluo river in northern Hunan. People who admired Qu Yuan made rice parcels and threw them into the river in the hope that the fish would not consume Qu Yuan's body and ate the rice parcels instead.

My Grandmother's Story of Dragon Boat Festival

The version I have heard, told by my late grandmother was that zong zi is made and used as one of the offerings for deceased people. Zong zi made with glutinous rice is sticky in nature, so it will stick when eaten using hands. Some Chinese believe that the deceased person isn't aware that he has passed  away and hence, when he eats the glutinous rice cones on 7th day of his passing, his hand are sticky and when he washes hands, he will see his fingernails that turned black (rotten). He will then know that he has deceased. So, the zong zi is used to help them realize that they have passed away and rest in peace. Interesting story!!

Despite all the stories out there, no one really know for sure. I just know that zong zi is eaten all over the world, especially in Asia. Of course, as the Chinese immigrated to other countries, this culture is carried along and now is eaten in other parts of Asia and has been adapted to local taste too. 

                                                                                                    

Ingredients:

For the filling:

• 500g pork belly, chopped into 2cm chunks
• 1kg glutinous rice
• 20 chestnuts (I used ready to eat from supermarket)
• 80g dried prawns (heh bee)
• 40 pieces tiny or 50g dried Chinese mushrooms; if using large mushrooms cut into half
• 1 Chinese sausage (lap cheong)
• 6 salted duck eggs (only use the yolks
• 20 shallots

For pork belly marinade:

• 3 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 1 tsp Shaoxing rice wine
• 2 tbsp five spice powder
• 1 tsp white pepper

For the rice marinade (adjust according to your taste):

• 5 tbsp oyster sauce
• 5 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp white pepper

For wrapping:

• at least 60 bamboo leaves (2 per bak chang with some spare in case of tear or holes)
• cooking string/hemp leaves

Method:

The night before:

Soak the bamboo leaves in a large pot of cold water. Try to submerge as much of the leaves in the water as you possibly can.

Soak the glutinous rice in cold water.

Mix all the ingredients for the pork marinade together. Pour it over the pork belly pieces, and leave to marinade overnight in the fridge.

Preparing the ingredients:

Cook the duck eggs in a pot of boiling water, for 10 minutes. Leave to cool slightly, peel, separating the yolk from the whites. We will only using the yolks, so store the white in the fridge for another use-I use them for steamed egg, and as condiment for porridge. Cut the yolk into quarters.

Soak dried shrimps in a bowl, using hot water.

Soak the Chinese mushrooms in a bowl, using hot water. If your mushrooms are very large you may want to slice them in half.

Slice the Chinese sausage into 1cm slices.

Peel and finely sliced the shallots. You may also use a food processor to dice the shallots.

Cooking the ingredients:

Heat 1 tbsp cooking oil in a large pan or wok. Using high heat, fry the Chinese sausage until they are slightly brown and become fragrant, about 2 minutes. Remove from pan, and place in a bowl.

In the same pan, fry the dried shrimps until they are fragrant, about 2-3 minutes. Remove from pan, and place in a bowl.

In the same pan, fry the pork belly chunks until they turn lightly browned. We are not aiming to fully cook the pork belly here-the aim is to sear it briefly. Remove from pan, and place in a bowl.

Add 1 tbsp cooking oil to the same pan. Fry the shallots until they become fragrant. Add the glutinous rice, and stir for 1 minute. Add all the ingredients for the rice marinade, and any leftover pork marinade you have. Taste, and add extra oyster sauce/dark soy sauce etc as necessary. Switch off the flame, and leave rice in the pan. You can always transfer the rice to a bowl, but why wash an extra bowl?

Wrapping the bak chang:

Drain the water from the bamboo leaves. Pat the leaves dry with a cloth- it doesn't matter if they are still slightly wet.

Select 2 leaves, and place them in opposite directions (ie, the tail end of one lining up with the top end of the other) Do not use any leaves which already have holes in them, as they will cause water to seep into the bak chang during the cooking process.

Form leaves in cone. You can find how to do that in YouTube too.

Fill the cone about 1/3 of the way with the glutinous rice.

Then, place each of the following on top of the rice: one chunk of pork belly, one chestnut, one/two Chinese mushrooms, 2 slices of Chinese sausage, ½ tsp dried shrimps, and a piece of duck egg yolk.

Top with more glutinous rice, till you reach the brim of the cone.

Fold the leaves around the pouch, and secure with cooking string/hemp leaves.

Repeat with remaining leaves and ingredients, until everything is used up.

Cooking the bak chang:

Boil water in a large pot. When the water comes to a boil, gently lower the bak chang's into the water. make sure the entire bak chang is submerged in water. Cover the pot with a lid, and cook over medium heat for 2-3 hours. You may find that you need 2 pots if yours isn't large enough.

To test if they are cooked through, you will have to unwrap one and check. And taste. 

Once the bak changs are cooked, remove from the pan and place in a colander. I use colander as it allows any extra water to drain away. Alternatively you can hang them up, but I didn't want water to drip all over my stove!.

Once they have cooled slightly, unwrap and eat! I strongly recommend pairing it with Maggi's garlic chilli sauce.

Note: Uneaten bak changs can be stored in the fridge for 3-5 days, and in the freezer for 2 months.

Tiramisu Cake Roll with Raspberry

Make an effortless, non bake Tiramisu Cake Roll with raspberry in 30 minutes using ladyfingers soaked in coffee, mascarpone and fresh raspberries! Chill it, slice it and serve!

Ingredients:

• 300ml double cream
• 5000g mascarpone cheese, room temperature
• ¼ cup icing sugar, sieve
• 1 tsp vanilla essence
• 1½ cup cold espresso
• 3 tbsp coffee flavoured liqueur (kahlua-optional)
• 27 ladyfingers
• fresh raspberry for the cake & also for decoration
• some chocolate & cocoa powder for decoration

Method:

Add double cream to a mixing bowl and beat on a medium speed for 2 minutes. Add in the icing sugar and vanilla extract and continue to beat until stiff peaks. Add mascarpone cheese and mix until well combined. Set aside.

Cut a piece baking paper big enough to line the ladyfingers (approximately around 16 inches in length) Add coffee and liqueur to a shallow bowl. Dip the ladyfingers in the coffee (do not soak, just quickly dip them on both sides to get them wet) Lay sugar-side down in rows of 3 on the baking sheet. Lay 9 rows of 3 ladyfingers across the baking sheet. Once all the rows are completed, drizzle over the remaining syrupy coffee mixture. 

Spread  1/3 of the mascarpone mixture on the top of the ladyfingers evenly. Dust with cocoa powder over the mascarpone spread.

Arrange the fresh raspberry in a row at the beginning top. Slowly roll the ladyfingers like how you roll a swiss roll until the end. Tie both the ends of the roll with a elastic band. Put the roll in the freezer for 2-3 hours until it set.

An hour before serving, spread the remaining mascarpone mixture all over the roll. Reserve some to make some swirl on top of the cake. Dust with cocoa powder. Then use a star pipping nozzle to make some swirl on top. Decorate with fresh raspberries & also chocolate curls.

Enjoy!

 

Vegan Mayonnaise

This thick, creamy vegan mayonnaise recipe is an excellent egg-free substitute for regular mayo. Use for sandwiches, as a base for dressing, and in creamy salads.

This vegan mayonnaise recipe is not only easy to make but also tastes incredible and last in the fridge for 2 weeks!

Ingredients:

• ½ cup (120ml) soya milk, room temperature*
• 1 tbsp white wine vinegar
• ¼ tsp salt
• 1½ tsp Dijon  mustard
• 1 tsp lemon juice, optional
• 1 cup (236ml) vegetable or sunflower oil
• pinch of sugar or maple syrup, optional

Method:

Add soya milk to a food processor bowl. Process for 1 minute or until the liquid begins to thicken.

Add the vinegar, salt, mustard, and lemon juice, and process for another 30 seconds until well blended.

Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in a tiny drops until about a quarter of the oil has been added (slowly adding the oil is critical for proper emulsification).

When you noticed that the mixture is beginning to thicken and emulsify, you can be a little less strict. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.

After adding all the oil, scrape the bowl and then process for 15 seconds.

taste the vegan mayo, and then adjust with more salt or a sweetener if you feel it needs it.

As the mayonnaise sits in the fridge, it thickens even more (after 3-4 hours). If the mayonnaise is too thin, you can blend more oil. Do it slowly.

Note:* Not all plant base milk will work. Almond, Oat and rice milks are less reliable because they have lower protein content and lack specific emulsifying starches and proteins that are crucial for binding the oil and water.

Kuih Sago Lapis (Steamed Layered Sago Cake)

 Kuih Sago or Sago Cake is one of the easiest recipe you could ever make. This is a simple recipe made using sago. It is one of Malaysian popular recipe. Made from tiny tapioca pearls, this soft and bouncy kuih is then coated with freshly grated coconut. Great for breakfast, teatime or parties.

Tapioca pearls is one of the common South East Asia dessert ingredients, widely used in Malay, Nyonya and Thai desserts.

Ingredients:

• 300g white sago pearls
• cooking oil, to grease the heat-proof dish

Gula Melaka flavour

• 10 tbsp grated gula melaka
• 1 pandan leaf, knotted
• 100ml water
• orange colouring

Pandan flavour:

• 10 pandan leaves, washed
• 100ml water
• 30g castor sugar
• green colouring

Rose flavour:

• 1 tsp rose extract
• 30g castor sugar
• pink colouring

Steamed coconut:

• 120g grated fresh coconut
• ¼ tsp salt
• 3 pandan leaves, washed & knotted

Method:

Boil water in a steamer pot. 

In a heat proof dish, place 120g grated fresh coconut, ¼ tsp salt and 3 pandan leaves. Steam in a steamer for 10 minutes.

After steaming, remove the pandan leaves. let the coconut cool completely.

Soak 300g white sago pearls in water for at least 30 minutes or when the balls cannot expand anymore. Drain off the water from the sago balls. Divide the sago balls into 3 portions.

To make the gula melaka flavour:  Boil the gula melaka and 1 pandan leaf in 100 ml water. Let the mixture cool completely. Add the gula melaka mixture and tiny drop of orange colouring into one portion of the sago and mix into a consistent mixture

To make the pandan flavour: Cut the pandan leaves into smaller pieces, add 100ml water. Blend the pandan juice until the pandan leaves are mostly blended. Sieve the pandan juice to remove the pulp.

Add the pandan juice and 30g sugar and a tiny drop of green colouring into one portion of the sago and mix into a consistent mixture.

To make the rose flavour: Add 1 tsp rose extract, a tiny drop of pink colouring and 30g of sugar into one portion of the sago and mix into a consistent mixture.

The 3 flavours is now ready to steam. 

Grease a heat-proof dish and brush with cooking oil. Transfer the pink sago mixture into the heat-proof dish and use a spatula to level it.

Boil water in a steamer pot. Cover & steam the red sago over high heat for about 6-7 minutes. This layer will be slightly cooked. Use a spatula to gentle touch the surface, it it's no longer liquid, it is ready to add another layer.

Add the green sago mixture on top the red sago mixture, and use a spatula to level it. Cover and steam over high heat for about 6-7 minutes until it is slightly cooked.

Add the gula melaka sago mixture on top of the green sago mixture, and use a spatula to level it. Cover and steam over high heat for 25-30 minutes until the sago balls turn transparent. Add more water if the water in the steamer pot runs dry.

Cool the kuih sago lapis in  the dish completely at room temperature for about 2 hours.

After it cools down, unmould by using a spatula to separate the edge and turn the baking tray upside down onto a cutting board wrapped with clingfilm (to avoid the kuih sticking to the surface).

Cut the kuih into smaller pieces. Coat the kuih with the steamed coconut.

Best enjoy within the same day or up to 3 days if kept chilled in the fridge in an airtight container.

    

One-Pot Tomato Chickpeas and Orzo

 This is the kind of dinner you make when you get home late and are greeted by an empty fridge. In less time than it takes to call for takeway, you can grab a few ingredients from the pantry and assemble this modest, one-pot meal that is immensely satisfying.

I opt for orzo simply because it is easy to love and can be spooned up easily with chickpeas. Plus, doesn't everyone have a few tins in the pantry somewhere?

Chickpeas add substance to this dish-both nutritionally, as they are full of protein and fiber, and flavour-wise, since they are earthy and nutty. Everything comes together in one pot and is equally parts uncluttered and comforting

Ingredients:

• 3 tbsp olive oil
• 1 small onion, diced
• 2½ cups dried orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable stock
• 1 can chopped tomatoes
• 2 can chickpeas, drained & rinsed
• ½ cup finely grated Parmesan cheese, plus extra for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large pot over a medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3-4 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the stock, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo does not stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. If the pasta isn't completely cook at this point, add another splash or two of stock or water to the pot and continue to simmer until it has cooked. 

Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with chopped basil and additional grated cheese, if desired.

No-Bake Lemon Tart with Biscoff Cookie Crust

No-Bake Lemon Tart-Cool, creamy, and packed with bright lemon flavour, this easy no-bake tart is smooth, refreshing, and perfect for warm days. With it's buttery biscuits crust and silky citrus filling, it's the perfect easy dessert for spring and summer.

There is no oven required, and the tart chills into a smooth, sliceable dessert that's light, refreshing, and surprisingly simple to make.

Ingredients:

For the crust:

• 2 cups of digestive cookie crumbs
• 85g butter, melted

For the filling:

• 1 tin of sweetened condensed milk
• ½ cup of fresh lemon juice
• 2 tbsp lemon zest
• 1 cup double cream
• 1 tsp vanilla extract

For decoration (optional) :

• thin slices lemon
• fresh blueberries
• fresh raspberries
• fresh thyme or mint

Method:

In a bowl, combine digestive crumbs and the melted butter. Mix until evenly moistened.

Press the mixture firmly into the bottom and up the sides of a tart pan. Chill for 20 minutes.

In a large bowl, whisk condensed milk, lemon juice, and lemon zest until silky and smooth.

In a separate bowl, whip the double cream and vanilla until soft peaks form.

Fold the whipped cream gently into the lemon mixture until fully combined.

Pour the filling into the chilled crust and smooth the top.

Refrigerate for at least 4 hours, or overnight for best texture.

Garnish with slice lemons, and berries and thyme or mint just before serving.