Omelette with orange glazed tempe

Recipe:

Omelette -
2 kampung eggs (lightly beaten)
1 garlic (minced)
1 shallot (diced)
some diced red tomato
2 Tbsp chopped organic purple spinach
2 Tbsp finely diced bittergourd
some shredded mozarella cheese
some cream cheese
vco for cooking

(1) Heat up vco on a frying pan. Quick saute garlic and shallot, followed by tomato and bittergourd.

(2) Add in spinach and saute for a little while.

(2) Pour in eggs and stir the egg. Once the egg slightly set on one side, and light bubbles formed on egg, add in cheese on and around the egg with ingredients.

(3) Very quickly. fold the egg into an omelette like shape. Serve immediately.

Note: I overcooked the omelette, thankfully it still taste good :) It would be nicer if it is slightly melt in the mouth.


Orange glazed tempe -

About 7 pieces 1"x1" organic tempe (presteamed and cooled)

For the sauce, combine -
1 tsp wild honey (add after cooking)
1/2 large orange (juiced and some flesh)
1 Tbsp orange skin (finely cut)
1 slice orange (to add after cooking)


(1) Heat up some vco on a frying pan. Pan fry tempe till slightly brown on both sides. Remove from heat and set aside.

(2) Heat up orange sauce in medium temperature. Once the sauce thicken, remove from heat. Stir in honey and the juice from 1 slice orange.

(3) Slowly, drizzle the sauce over pan fried tempe earlier. Serve immediately.

Banana coconut cake

Recipe
1/2 cup coconut flour
1/4 cup chia seed
1/4 cup virgin coconut oil
6 kampung eggs
2 tsp aluminium free baking powder
1/2 tsp ground cinnamon
4 medium size over-ripe bananas
2 medjool dates (pitted)

Optional topping :
some freshly shredded coconut flesh
dash of ground cinnamon

(1) Using a blender - blend eggs, dates ,bananas, cinnamon and baking powder till smooth.

(2) Add in coconut flour, a little at a time and blend till smooth. Transfer the batter into a bowl.

(3) Add in virgin coconut oil and mix well. Add in chia seed and let it soak for 10-15 minutes. At this time, preheat oven at 160c for 10 minutes.

(4) Prepare loaf size baking pan by greasing some vco at the bottom and around the pan. Lay a parchment paper, and make sure there is extra for easy removal of cake later.

(5) Pour the batter onto baking pan and lightly tap to make sure it is even. Smooth the top using a spoon. Add dash of ground cinnamon, followed by shredded coconut flesh.

(6) Bake for 50 minutes or till skewer is clean when inserted onto the cake. Remove from heat and let it cool down slightly before serve.

Dinner Dishes

Clockwise -
(1) Herbal chicken pear soup
(2) Stir-fry spinach with wolfberried
(3) Tomato garlic chicken
(4) Stir-fry egg with onion and lettuce


Recipe:

Herbal chicken pear soup -

1/2 cup white fungus
1/8 cup dried bitter almond
1/8 cup dried lily bulb
1 small piece dried mandarin orange peel
3-4 pieces dried pear
1 small sweet pear (quartered)
some blanched chicken parts (i used 2 chicken feets, 2 chicken bones)
sufficient water

(1) Heat up some water using a double boiler pot.

(2) Add in all the ingredients and cook for 3 hours.


Tomato garlic chicken -

Some chicken parts - I used 2 chicken wings, 2 chicken drumstick and 2 chicken thigh with bones
1.5 large tomato (diced)
1 large tomato (finely chopped / pureed)
8 cloves garlic
handful of fresh tarragon
1/8 cup red wine
4 Tbsp vco
1 knob grassfed unsalted butter


Marinade ingredients -
1 Tbsp dried basil,
1 tsp cayenne pepper
1 tsp black pepper

(1) Marinate chicken parts with dried basil, cayenne pepper and black pepper. Set aside for 1 hour.

(2) Heat up vco on a cooking pan. Melt butter. Pan fry chicken parts for 1-2 or till slightly brown.
Remove from heat and set aside.

(3) Return to cooking pan. Pour in red wine and let it cook at medium heat till foamy.

(4) Add in diced tomato, followed by pureed tomato. Put on the lid and simmer for few minutes.

(5) Add in tarragon and chicken parts, lastly garlic cloves and simmer till the sauce slightly thicken - around 10-15 minutes.

(6) Transfer the dish into a oven-safe pot and bake in preheated oven at 180c for 30 minutes and 160c for 30 minutes. Once done, remove pot from oven and transfer onto a plate and serve immediately.

After baking for 1 hour

Recipe adapted from : http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

Omelette and cabbage yogurt

Recipe:

Omelette -
2 kampung eggs
some diced yellow onion
some diced red tomato
1 Tbsp of chopped tarragon
2 slices mozzarella cheese
1 knob butter

(1) Heat up butter on a frying pan. Quick saute onion, and then tomato.

(2) Beat in eggs and roughly mash the yolk and stir the egg. Swirl the pan around but not too much, so that the egg skin would be thicker.

(3) Add in tarragon and cheese. Once the egg is half-cooked, fold the egg into an omelette like shape. Serve immediately.


Cabbage yogurt -
1 cup shredded cabbage
2 Tbsp natural yogurt

Mix all in a bowl and serve with omelette.

Stir-fry mung bean noodle with carrot, mushroom and cabbage

Recipe:
1 adult portion mung bean noodle (presoak in hot water till soft)
2 shitake mushroom (thinly sliced)
some carrot slices
some chopped cabbage
2 cloves garlic (minced)

(1) Heat up some vco on a cooking pan. Saute garlic till fragrant.

(2) Add in mushroom and saute.

(3) Add in carrot and saute.

(4) Add in cabbage and saute.

(5) Add preferred seasoning at this point. I added some soup stock, black pepper and ground cinnamon. Stir fry with the ingredients and mix well.

(6) Add in noodle and stir fry till soft. Serve immediately.

Mango with muesli, carrot and cabbage

Ingredients :
1 whole mango (deseeded, cut into smaller pieces)
2/3 cup muesli (soak overnight with milk kefir, buckwheat flour and sufficient filtered water)
1/2 cup shredded carrot
1/2 cup shredded cabbage
5 Tbsp natural yogurt


To serve mix all ingredients, add in yogurt last. Mix well and consume immediately.

Raw almond Milk

I have done raw almond milk many times but i have never share in my blog. The steps are almost similar to cashew milk but for my blender to blend it nicely, i have to soak longer compared with cashew milk. It is also a good way to remove phytic acid. However, almond nuts turn rancid quick thus require frequent changing of water during the process of soaking the nuts.

Recipe:
1 cup organic almond nuts (soaked for 36 hours, change water frequently during soaking process)
3 cups filtered water

(1) Heat up some water using a saucepan. Blanch the soaked nuts for 3 minutes. Drain over a colander and rinse with filtered water. Roughly rub off the skin using both hands.

(2) Using a blender with filter insert. Blend the nuts (a little at a time), with some water (covering the quantity of nuts). Once done, pour and serve accordingly. We serve with some pomegranate for some extra sweetness and taste.

Ginger Fried Rice

Recipe (made 1 adult portion):
1/3 cup pearl rice - i added 1 slice ginger to steam cook (cooked and cooled)
2 cloves garlic (minced)
1/4 cup finely chopped ginger
1 kampung egg (beaten)
2 long beans (finely cut)
1/4 cup shredded carrot and cabbage
1/2 Tbsp sesame oil
2 Tbsp liquid (i used homemade almond milk)

(1) Heat up some vco on a cooking pan. Add in garlic and ginger and saute till fragrant and slightly brown.

(2) Add in long beans and stir fry till soft but still crunchy.

(3) Scrape the ingredients to one side and pour in beaten egg, roughly swirl the pan to evenly distribute the egg and flip once it is half-cook. Roughly break the cooked egg and mix with the rest of the ingredients.

(4) Pour in cooked rice, and add sesame oil on top and stir fry with the ingredients. Add in shredded carrot and cabbage and stir fry till all mixed. If is too dry, add some liquid, 1 Tbsp at a time. Once done, dish out and serve accordingly. (We serve along steamed chicken - not in picture)

Result: This is very yummy for toddler, it has no saltiness or sweetness thus the flavour is mostly enhanced by the ginger and other ingredients used naturally - suitable for my 19th month old toddler. It is a very good way to introduce ginger too.

Banana and Avocado smoothie

Ingredients -
2/3 cup raw cashew milk <here>
4 small banana
1/2 avocado (chilled)
2 Tbsp pomegranate

(1) Using a blender, add in milk, banana and avocado. Blend the mixture till smooth.

(2) Top with pomegranate and serve immediately.

Pork chop in tomato sauce with sweet potato wedges and coleslaw

Recipe:

Pork chop in tomato sauce -
1 piece pork chop
1 tsp dried thyme
1 Tbsp orange juice
1 tsp organic raw honey
1 tsp organic balsamic vinegar

(1) Combine thyme, orange juice, raw honey and vinegar and marinate pork chop with the sauce for 1 hour.

(2) Bake in preheated oven at 200c for 20 minutes and 170c for 10 minutes. Lower to 150c for another 5-10 minutes. (monitor the temperature when the pork chop starts to brown). Once done, set aside.

Tomato sauce -
2 large tomato (halved)
1 small organic carrot (about 2 thumbs size)
1/2 red pepper (roughly cut)
1/4 yellow onion
1/2 cup green peas

For tasting -
1 Tbsp orange juice
1/2 Tbsp dried basil

(1) Using a food processor, blend tomato till juicy and smooth. Add in carrot, red pepper and onion and blend and pulse till smooth.

(2) Using a sauce pan, heat up some olive oil in medium temperature. Add in the blended tomato sauce and heat till it turns red and thicken - about 15-20 minutes.

(3) Once done, add in orange juice and dried basil and mix well. Off fire, add in green peas and close the lid for 5 minutes before dish out. Pour the sauce on pork chop and serve accordingly.


Coleslaw -
1/2 cup shredded organic cabbage
1/2 cup shredded organic carrot
1/2 organic silken tofu
1/8 tsp dijon mustard
1 tsp organic raw honey
1 Tbsp organic dark raisin

(1) To make the white sauce - Steam the tofu for 3 minutes. Remove from heat and let it cool down slightly.

(2) Mash the tofu using a fork, add in dijon mustard and raw honey.

(3) Using a food processor, blend the mixture till white smooth texture formed. Mix the white sauce with cabbage and carrot. Add in raisins and serve accordingly.

Baked sweet potato wedges -
1 large orange sweet potato (cut into wedges shape)
1 Tbsp extra virgin olive oil

(1) Bake potato at 180c for 20-30 minutes or till soft and crispy.

(2) Once cool down slightly, brush with some evoo and serve accordingly.

Mango and pomegranate with cashew milk

Ingredients:
1 whole mango (cut into small cubes)
1/2 medium size pomegranate
1/2 cup raw cashew milk <here>

This is our very kind of breakfast, the combination is really nice and with the cashew milk addition it gives a nutty delicious taste to it.

Mango oat with shredded cabbage and carrot

I was actually thinking to make coleslaw for my 19th month old toddler, however afraid that she may reject, thus i use my usual way of making salad for her but added the additional raw cabbage and carrot. She accepted it quite well.

Ingredients:

5 Tbsp shredded carrot
5 Tbsp shredded cabbage
1 mango (diced)
2 Tbsp organic rolled oat (soak overnight)
2-3 Tbsp greek yogurt


Combine everything in a bowl and serve immediately.

This is a very nice combination and a must try to those that are afraid to serve raw ingredients to toddler.

Peanut and lotus root chicken feet soup

Recipe:

2/3 cup large raw peanut (soak for 2 nights)
2 chicken feets (roughly blanched)
1 chicken drumstick (roughly blanched)
1 dried oyster
5 red dates (pitted)
1 honey date
1 black date
sufficient water

(1) Heat up some water using a double boiler ceramic pot.

(2) Add in all ingredients and let it slow cook, using 2-3 hours cooking mode.

Raw cashew milk

Recipe:
1 cup cashew nut (soak for 15 hours)
3 cups water


Blend with a filter insert and pour out and serve immediately.

Toddler peas and corn risotto

Recipe:
1/2 cup pearl rice
2/3 filtered water
2 cup soup stock
1 cup raw milk
1/2 cup frozen peas
corn kernels from 1/3 of corn cob
3 small Brussels sprout (cut small)
1 Tbsp mixed dried herbs
2 knob butter
2 shallots (finely cut)

Additional : Mixture of 1 Tbsp yellow mozarella cheese and 1 Tbsp white mozarella cheese

(1) Heat up butter on a cooking pan. Add in shallot and stir fry. Add in mixed herbs and mix well.
Saute for few minutes.

(2) Pour in pearl rice and 1 cup soup stock and stir the rice a little while. Let the soup absorb at medium temperature.

(3) Once it is about to dry up, add water a little at a time and let the rice slowly absorb the water till finish. The rice should be about 60%-70% cooked.

(4) At this time, add in corn kernels and brussels sprout and milk and let it simmer at medium low temperature, or till the vegetables soft. If is too dry, add some soup stock (a little at a time).

(5) Observe the texture of the rice to make sure it is not overcooked. The texture should be 'al dente'.

(6) Once it is about 80% cooked, add in peas and let it simmer till thicken. Add some soup stock if too dry (a little at a time).

(7) Once the texture soft but still firm to bite, off fire. Stir in the cheese mixture, mix well and serve immediately.

Fruity breakfast : Mango, passion fruit and date

Ingredients:
1/2 golden lily mango
1 passion fruit
1 natural medjool date (pitted and chopped small)
1/2 Tbsp extra virgin olive oil


Update - I did another simpler version since i still have some remaining passion fruit.

Ingredients:
1/2 red anjou pear (presoaked)
1 passion fruit
1/2 Tbsp extra virgin olive oil

Gluten-free banana raisin muffin (not dairy-free)

Recipe (made 9 mini muffins):

Wet ingredients -
2 medium size banana
1 egg
2 Tbsp milk kefir
5 Tbsp raw milk
1 Tbsp vco

Dry ingredients -
1 tsp baking powder
1/3 cup buckwheat flour
1/8 cup tapiaco flour

Additional : 1-2 Tbsp organic raisins


(1) Mix wet and dry ingredients separately.

(2) Add wet ingredients onto dry ingredients and mix till a soft batter formed. Roughly stir in raisin.

(3) Pour into mini muffin cupcake holders till 70% filled.

(4) Baked in preheated oven at 170c for 25 minutes or till the top look slightly brown.

Muesli with fresh brussel sprout and carrot

Ingredients:
1/2 cup organic muesli (soak overnight)
1 brussel sprout (shredded)
1 small organic carrot (shredded)

Mix everything in a bowl and serve immediately, or keep in fridge to chill a little while before serving.

Method to soak oat (to remove phytic acid) :
2 Tbsp greek yogurt
2 Tbsp buckwheat flour
2 cup filtered water

Mix yogurt, flour and water in a bowl. Pour in muesli and oat and soak in room temperature for 12 hours minimum.

Steamed chicken cabbage rice

Recipe (using Yoei electrical lunch box):
1 part free-range chicken
1 whole piece organic cabbage
1 slice ginger
2 red dates
1 small yu zhuk (solomon's seal)
2 slices organic apple (cut small)
1 tsp organic wolfberries
1 Tbsp vco

For the rice, i used 1/3 cup pearl rice and 1/3 cup filtered water.

(1) Lay cabbage onto lunch box bowl. Add rice and water onto the cabbage.

(2) Top with the rest of the ingredients. (drizzle in the oil last)

(3) Press cook button and let it cook till done. If rice is not soft, add water and continue to cook till done.


Top layer - Steamed egg with spinach:

Recipe:
1 kampung egg with 2 parts filtered water
handful of chopped organic spinach

Once the rice is done, add in the top layer filled with egg and spinach mixture and press cook mode till it cook - around 10 minutes. Monitor necessarily.