Homemade Dairy-free Tofu Sour Cream

Lately, I have been totally awed by how wonderful tofu can be.

Tofu has always been a must-have item in my refrigerator, and it is certainly one of my all-time favourite ingredients. I add it to miso soups, soba noodles, and stir-fries all the time. And for the first time last week, I used it as an ingredient in the chocolate soy ice cream.  I was totally amazed by how tofu can mimic the consistency of ice cream, and wondered if I can make my own sour cream out of it.

Ever since I realized that my body is intolerant to dairy, I have been avoiding recipes that require the use of any sort of dairy-based cream. It is easy to substitute milk for other types of milk in a recipe, but it is a challenge to find substitutes for dairy-based creams. The problem gets worse when the recipe calls for the use of sour cream. BUT, I think I may have found a solution to this problem – make my own homemade dairy-free sour cream!

I used this  homemade sour cream on my quinoa waldorf salad, and it was beautiful. Sure, it doesn’t taste like the regular sour cream, but it was still lovely. I had to stop myself from eating this sour cream straight from the food processor. Even if I wasn’t intolerant to dairy, I might still make this because it is healthier and lower in fats as compared to the regular sour cream found in the shops.

Dairy-free Tofu Sour Cream
Adapted from Go Dairy Free

Ingredients
1 pkt 300g silken tofu
3 tbsp lemon juice
1 tbsp olive oil
1.5 tsp maple syrup
1/8 tsp sea salt
1 tbsp unsweetened soy milk (optional)

Directions

1. Combine all the ingredients except for the soy milk in the blender, and process until you get a smooth mixture. I did not have to add more soy milk to the mixture because my mixture turned out fine. If you find that the mixture is too thick, add 1 tbsp of soy milk, and mix it in, until the desired consistency is reached. Transfer to a container and store in the refrigerator for up to 5 days.

Tofu Sour Cream in Quinoa Waldorf Salad

What is your favourite way of using tofu? 

Broiled Cinnamon-Maple Grapefruit

Have you ever wished that you had more than 24 hours a day?

I used to tell people around me that having 24 hours a day is more than sufficient. Our body needs to rest, and we can't possibly work effectively for a consecutive of 8 hours. However, lately, I have been wishing that I have more than 24 hours a day. I have been managing both work and studies for awhile, and it is certainly challenging. The past few days has been especially challenging, and I find myself cutting back on my time in the kitchen. You may have also realized that I am not blogging as much. My meals have been really simple - mainly my favourite oatmeal, harusame salads and lots of fresh fruits.

Amidst all the simplicity in my meals, I did take the effort to fix myself some  broiled cinnamon maple grapefruits. A friend served broiled grapefruits for brunch some time back, and I was totally intrigued by how simple, yet lovely it was. I have always enjoyed having fresh grapefruits, but that was my first time having grapefruits broiled. Being the experimental person that I am, I have since experimented with various toppings (agave nectar, brown rice syrup, ginger, cinnamon, nutmeg etc). Amongst all the different combinations, this broiled cinnamon and maple grapefruits recipe is my absolute favourite. 

In my books, citrus fruits are a great 'pick-me-up' (who says it has to be alcoholic?) and always does wonders to make me feel better. I am a big fan of fresh grapefruits, but sometimes, they can be a little too sour for me. By broiling it, the caramelized sugars help to give it a sweet finishing touch. That was all that I needed to keep me going on a Tuesday morning.

Broiled Cinnamon-Maple Grapefruit

Adapted from The Kitchn
Serves 1

Ingredients 
1 large grapefruit
2 tsp maple syrup
1 tsp ground cinnamon

Directions

1. Turn the oven to the broiler setting. 
2. Cut the grapefruit, crossway, then use your knife and trace the individual membranes of the grapefruits. Using the knife, cut around the circumference of the grapefruit, so that the individual fruit segment can be loosened easily using a spoon.
3. Spread 1 tsp of maple syrup on each half of the grapefruit, then sprinkle ground cinnamon.
4. Broil the grapefruit for 10-15 minutes (until caramelized), with the face facing upwards.
5. Allow to cool for 5 minutes. Serve. Enjoy! 

What do you turn to when you are feeling stressed beyond belief?

Other Broiled Grapefruit Recipes

Broiled Grapefruit by Two Peas and their Pod

Broiled Grapefruit with Brown Sugar and Ginger by Joy the Baker

Broiled Grapefruit by Foodo Del Mundo 

Dairy-free Chocolate Soy Ice Cream

I did something really bad today; I had 2 scoops of chocolate ice cream for breakfast.

Sounds pretty unhealthy, doesn’t it? Well, it’s actually not as bad as it seems. What if I told you that this is actually made of tofu + cocoa + honey + vanilla extract?

When I saw this recipe on my favourite Japanese recipes site, Cookpad.com (it’s like the Japanese equivalent of Epicurious),I literally ran to the nearby supermarket to get a block of tofu. I have not made ice cream before, and was excited to try a dairy-free, egg-free ice cream recipe. What I really like about this recipe is how simple, healthy and fuss-free it is.

I made this before I went to bed last night, and was hoping to have it for my mid afternoon snack today, but my plan didn’t work out. When I returned from my morning workout earlier on, I was starved, and wanted something in my growling tummy as quickly as possible. What I found at my disposal were the following:

1. Apples
2. Chocolate soy milk 
3. Canned tuna 
4. CHOCOLATE SOY ICE CREAM

As you may have guessed, I chose the chocolate soy ice cream. The bag of ice cream that I made last night simply looked too inviting, and I was also awfully curious about how it would turn out to be.  In my opinion, ice cream is certainly not what I’d consider healthy. BUT, because this is made of tofu, honey and cocoa, I ended up substituting it for my post-workout breakfast.

This made a yummy-licious Friday treat – chocolaty, healthy and not excessively sweet. If you have tried chocolate flavored soy ice cream before, this taste just like it. If you like soy ice cream as much as I do, you will certainly like this. I had to fight the urge to help myself to the remaining two scoops.

Chocolate Soy Ice Cream
Adapted from Cookpad
Serves 2 -4 (Yields about 4 scoops)

Ingredients
1 block Silken Tofu (350g)
3 Tbsp Cocoa
3 Tbsp Honey/ Maple Syrup / Agave Nectar*
1 tsp Vanilla Extract

Directions

1. Drain excess water from tofu. Wrap tofu with paper towel, and apply a light weight on it for about 3 minutes. (I placed a small chopping board on top of it.)
2. In a food processor, combine all the ingredients, and ensure that they are evenly mixed.
3. Transfer the mixture to a freezer-safe Ziploc bag.
4. Once the mixture solidified, crush the solidified mixture using your fingers (or a woodens poon) starting from the top of the bag. You should get a sloshy mixture. Alternatively, you could use a food processor.
5. Return the Ziploc bag to the freezer, and allow the sloshy mixture to solidify before serving. Enjoy!^

Cook's Note 

*Vegans: Use maple syrup or agave nectar

^ I think this taste better when it is slightly melted. You might want to leave it outside for a few minutes before serving

Have you tried soy ice cream before? What is your favorite ice cream flavor?

Other Soy Ice Cream Recipes

Soy Blueberry Ice Cream

Avocado Ice Cream 

For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.

Quinoa, Lentils and Carrot Salad

When someone asks me ‘What is good in Singapore?’, my usual reply will have be ‘food and shopping’.

Singapore is known to be a food paradise, and eating is probably a common past time amongst many Singaporeans. It is a hodgepodge of many ethnicities and cultures, and because of this, you can find a wide variety of different cuisines.Growing up in a culinary haven like this means that I have no excuses not to love my food. I have been back in Singapore for over 2 weeks, and I think I have probably not indulged as much in my life before. My friends have realized that I lost quite a fair bit of weight and muscle mass, and were bent of fattening me up, and so they fed me lots of food.

But as we all know, too much of anything is never good. My body wasn't used to the oil-laden, arteries-clogging dishes that I was eating. My tummy hurt and I just couldn't stomach any more sinful Singaporean dishes. I just wanted something light, healthy, nutty and fluffy - Quinoa. I started my hunt for quinoa. Somehow, quinoa is a lesser-known ‘grain’ in Singapore. I had to visit 5 different places before I finally found it. My mom, too, was intrigued by what quinoa is, so I made some Quinoa Lentil and Carrot Salad for the both of us. I love how this salad is spicy, salty and sweet at the same time. Because it contains lentils, it left the both of us feeling so full thereafter.

About Quinoa
Quinoa (pronounced “keen-wa”) looks like grains, and are often mistaken to be a type of grain. However, it belongs to the same family as beets and spinach. It is often used as a substitute for white rice and couscous, and is high in nutritional value. Unlike white rice and couscous, it is high in protein content and contains twenty different types of amino acids (ten of which are essential amino acids). Besides that, it also contains vitamins A,C,D,B1,B2,E, folic acid, niacin, calcium, iron and phosphorous. This long list of nutrients probably is enough to explain why I love quinoa.

Quinoa, Lentils & Carrot Salad
Adapted from Eat Live Run
Serves 2

Ingredients
1/2 cup green lentils
1/2 cup dry quinoa
1 large carrot, thinly sliced
4 Tbsp raisins

Dressing
4 tsp sesame oil
2 tsp soy sauce (or GF tamari sauce)
1/2 tsp cayenne pepper
Salt & pepper, to taste

Directions

1. Add quinoa and 1 cup of water in a small pot. Bring it to the boil, then lower the heat to simmer and cover. The quinoa should be ready in about 15 mins. Fluff with a fork when it is ready.
2. When the quinoa is cooking, cook the lentils in 2 cups of simmering water for about 25 minutes, or until tender. Drain and wash lentils with tap water when it is ready.
3. Slice the carrot into thin slices.
4. Mix the dressing in a small bowl.
5. Combine the cooked lentils, quinoa, sliced carrots, dressing, and raisins in a bowl.
6. Let it sit in the fridge overnight, or at least allow it to cool before serving. Enjoy!

Have you tried quinoa, and do you like it?

For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.

Chicken Mole Poblano

How does chocolate in a savory dish sound to you? For me, my first reaction would have been a resounding ‘Yuck!’. Chocolate is one of the few things that I adore, but the thought of using chocolate in a savory dish just wasn’t very appealing.  However, when I saw this Chicken Mole (pronounced mo-lay) Poblano recipe by Jamie Oliver, I was totally captivated. These exact words enchanted me:

“Don't be put off by the idea of using chocolate in a dish like this: it's added to bring all the flavours together and give it a rich thickness. It's great with chicken, whether roasted or boiled, and also great with pork, beef, lamb, or served beside roasted fish. A good mole should be sweet, spicy, silky smooth and a pleasure to dip any bit of old lucky eat into. It should also have a tiny edge of acidity to help it cut through the richness of the meat. Give it a go.”

Mole poblano is touted as the national dish of Mexico (a Latin American country), and is a sauce made with chocolate, chilli and other herbs and spices. It is often served with turkey, but in this recipe, chicken was used. Since this fortnight’s Cookbook Challenge is ‘American’ I took Jamie Oliver’s advice, and gave this dish a go.

He wasn’t lying. The chocolate gave the sauce such a rich texture, and all the flavours went so well together. My family had this for dinner last night, served with steamed rice and green salad, and my dad even commented that it ‘it taste like something he’d have in a Mexican restaurant’.  I know that chocolate does make desserts taste better, but I never knew how it can actually make savory dishes taste good too.

I have had several good experiences with Jamie Oliver's recipes, but I hardly use them because they are often so lengthy, complicated, or time-consuming. If it is not for this cookbook challenge, I would probably have given this recipe a miss (You may have noticed that most of my usual dishes tend to be fast and simple). But now that I know how beautiful this dish is, I will certainly be making it again.

Chicken Mole Poblano
Adapted from Jamie’s America 
Serves 3-4 (The original recipe served 6-8, but I halved it)

Ingredients
For the chicken boil 
1 kg chicken (I used large drumsticks)
1/2 tsp sea salt
1 onions, peeled and quartered
1 sticks of celery, roughly chopped
3 dried bay leaves
1 cinnamon stick
5 black peppercorns
2 cloves of garlic, peeled

For the chocolate mole
3 large dried red chillies
2 tbsp olive oil
1 onions , peeled and roughly chopped
1 cloves of garlic, peeled and finely sliced
1/2 tsp cumin seeds
1/2 tsp ground cinnamon
1 heaped tsp sesame seeds
200g tin of chopped tomatoes (I used ½ tin)
1 heaped tsp cocoa powder
Salt and pepper
50g good quality dark chocolate, broken into chunks (70%)*
Red wine vinegar (He didn't specify how much, but I used 1 tbsp)
Toasted sesame seeds (Optional)

Directions 

1. Put your chicken into a large pan with all the other boil ingredients and cover with cold water to come a couple of centimeters above it. Bring to the boil, then turn down to a lower simmer, cover with a lid and cook for about 1 to 1.5 hours.Skim away any foam that rises to the top. Top up with a little hot water if it looks as though it's cooked down a lot.
2. When your chicken is cooking, get your mole sauce together. Put your dried chillies in a bowl and cover them with 425 ml of boiling water. Let them soak in this for about 10 to 15 mins until they soften.
3. Get a large pan on a medium heat and add olive oil, onions, sliced garlic, soaked chillies (make sure you save their water),cumin and ground cinnamon. Slowly cook everything for about 15 to 20 mins, until the vegetables have softened and sweetened. 
4. Stir in the sesame seeds and tinned tomatoes, then fill the empty tin with some of the water (about 1/4 can) you soaked your chillies in and add this too. Bring to the boil, then turn down and simmer for 5 minutes.
5. Add your cocoa powder and a good pinch of salt and pepper, stir really well and cook for another 5 minutes. 
6. At this point, add the chunks of chocolate and stir them in gently until melted, then pour the sauce into a food processor for a few minutes. Taste and add red wine vinegar or more salt and pepper if necessary. The sauce should have a loose consistency, so add a splash of chili water if it looks too thick. 
7. When it is lovely and smooth, pour it into a bowl, cover it with foil and put it in a large pan with a few centimeters of simmering water to keep it warm until the chicken is ready.
8. Using tongs, move the chicken from the pan to a carving board and get rid of the bones. Take 2 forks and shred the meat into bits and pieces. To serve, transfer the chicken to a plate, and pour the mole sauce over. Garnish with toasted sesame seeds. Enjoy!

Cook's Note
* Use dairy-free dark chocolate if you are allergic to dairy like me.

Do check out my fellow Cookbook Challengers' entries here.

Half Marathon Training + Mind Over Matter

As you may know, I signed up for my first half marathon a few weeks back. While I might not have talked about it on a regular basis, I have actually been training regularly.  My half marathon training has taught me a lot more about myself, and has made me understand my body better over the last few weeks. I learnt to step out of my comfort zone, overcome my dislike of running in a hot and humid environment, motivate myself when I am feeling lazy, and gained greater confident as a person.

If you had asked me how my training was going last week, I would have been really delighted to tell you all about it. Prior to this week, I have been following my training plan pretty closely, and have been progressing slowly and steadily (according to my plan). Though the progress may be slow, I was encouraged and motivated when I realized how I was growing stronger with every run.

But if you ask me how my training went this week, I will have to admit that it wasn’t all that great. I struggled through all my runs this week. Even my short run of 5 km felt like a real challenge.  Usually, when I have a bad run, I will console myself and tell myself that it is probably ‘one of those runs’. I have said that four times this week, and it has really bruised my spirit.

In fact, I almost felt like calling it quits during the 16 km run this morning. I had a good start to my run this morning, but after running just 8 km, my body (or possibly my mind) was screaming, and was asking me to stop. I was tempted to take the shortcut back home, but decided to run according to my plan, since I have already had a few ‘not-so-good’ runs earlier in the week. Even after making that decision, I still couldn’t get myself back into the mood to run. I was constantly looking at my watch, hoping that time would fly, and I would find myself back at home. Of course, that never happened – time crawled.

Then, I remember how my runner friends used to tell me that running is all about mind over matter. I tried my best to divert my attention to something else – the bowl of chocolate overnight oats that awaited me at home (You can probably guess that I was really hungry by then). It worked! Even though I was thirsty, hungry and tired, diverting my attention away from the pain and discomfort that I was experiencing did make the run a little more enjoyable. I still not sure of the exact reason behind all the bad runs this week. It could be a combination of factors – sleep, water, stress, or maybe even the frame of mind before my runs. I was not as excited about my runs this week, and this attitude and mindset might be the cause of it all.

As usual, here’s a quote for this week :

I could perceive my little rock this week to be a stepping stone or a stumbling block. For me, I decided on the former – next week will be a better week.
Have you encountered a stumbling block or a stepping stone lately?
How did (are) you overcome (overcoming) it?

Green Tea Melon Chiller + St Patrick's Day Recipe Roundup

Happy St Patrick's Day!

You may be surprised to know that I have never celebrated St Patrick's Day before, and have never made a big deal out of it. I guess I would have to blame it on the fact that I grew up in South-East Asia; in this part of the world, St Patrick's Day is just another normal work day, and is just not as commonly celebrated. However, things are going to be a little different for me this year; for the first time, I will be celebrating St Patrick’s Day at a friend’s house party.  

Green Tea Melon Chiller for St Patrick's Day 

I decided to psyche myself up a little this morning with a healthy Green Tea Melon Chiller. I learnt about the existence of green beers recently on various blogs, and that really fascinates me (I have never seen green beers before). As much as I would love to try it, I know that it will probably trigger an allergic reaction. Since I can’t try it, I decided to substitute it with this Green Tea Melon Chiller. It’s light and refreshing, and the matcha gives it an additional boost of antioxidants too.  If you’re not a fan of beers, or can’t drink beers, this might just be the perfect substituteJ

Other than making this smoothie, I also scoured various food blogs to find out what other food bloggers are doing on this festive day. You can find a compilation of different recipes after the smoothie recipe. These are just some of the many awesome recipes that I have found. The list includes Irish soda breads, green soups, green eggs, Irish stews, potato candy and more. There's something for everyone out there!

Green Tea Melon Chiller

Serves 1

Ingredients

1 cup ice cubes 

1 cup honeydew cubes 

1 kiwi, peeled and chopped

2 tsp chopped fresh mint

2 tsp honey/maple syrup/ agave nectar

1/2 tsp matcha powder

Directions

Add the ingredients (in the order stated above) into the blender, and blend until smooth. Pour into the glass. Enjoy!

St Patrick's Day Recipe Roundup
* indicates recipe is gluten-free
^ indicates recipe is vegan (or easily vegan)

Savory Dishes
Corned Beef and Cabbage with Horseradish Cream by Skinny Taste *
Green Eggs by Elana's Pantry *

Guinness Corned Beef with Cabbage by Steamy Kitchen
Irish Beef Stew by Noob Cook
Irish Coleslaw by The Daily Spud*^

Parsnip Soup with Leek and Parsley by Simply Recipes *^

Pea and Avocado Soup with Watercress by Scandi Foodie *^

Beverages

Peppermint Patty Green Monster by Oh She Glows *^
Grasshopper Cocktail by Dine & Dish
Ginger Cilantro Green Shake by Elana's Pantry *^

Baked Goods
Beer Mug Cupcakes by I am Baker
Guinness Cupcakes by My Baking Addiction
Irish Brownie Bombs by Endless Simmer
Irish Cream Cake Pops by Grumpy's Honeybunch
Irish Car Bomb Cupcakes by Brown Eyed Baker

St Patrick's Day Cake by I am Baker

Irish Cream Cheesecake Fudge Brownie by Cookin' Canuck 

Irish Soda Bread by Cinnamon Spice and Everything Nice

Baked Goods (Gluten-free)
Irish Soda Bread by Elana's Pantry *
Spotted Dog by Gluten Free Goddess *
Irish-ish Soda Bread by Manifest Vegan*^
Rainbow Cheesecakes by Bakers Royale *
Dairy Free Spinach Ice Cream by Chocolate Covered Katie *^
Irish Potato Candy by Joy the Baker *
Matcha Mochi Cupcakes by Food Librarian *

Others 
Homemade Irish Cream by 52 Kitchen Adventures
Guinness and Cheddar Cheese Spread by The Galley Gourmet

How are you celebrating St. Patrick’s Day?

What is your favourite St. Patrick’s Day Dish?

Rainbow Salad

‘Salads are so lame.’
That was what my meat-loving brother said when I offered to make him salad last night. Indeed, in the eyes of many, salad is often regarded as a boring dish that people will eat only when they are on a diet. But in my opinion, salads are far from boring, and are not just for people who are on diets. Who says you have to suffer through salads?

5 Reasons Why I Love Salads

1. They are easy to prepare. You don’t need to have any talent to make salads. Before I first learnt how to cook, salads were my go-to lunch or dinner because they were the only things which I made that tasted beautiful. Besides this, you won’t have any pots to scrub after your meal.
2. They are so healthy, they make me poop. Everyone knows that fresh fruits and vegetables are good for our bodies; they are loaded with vitamins, minerals and dietary fiber (which is good for pooping). We have been reminded countless times to eat five servings of fruits and vegetables every day, but are we really doing it? I find myself struggling to meet this quota when I do not have a bowl of salad for either lunch or dinner. When this happens, I struggle to poop too.
3. They help me fight the ‘Zzzz’ monster. I hate feeling bloated, sleepy or lethargic after a heavy meal.  Salad is always my perfect choice when I need to get some work done after my meal ; it taste great, fills me up, and doesn't make me feel sleepy.
4. They make me feel like an artist when I am making it. Salads are fun to make and allows me to showcase my creativity. It is really a pleasure to mix and match different fruits and vegetable to make a colorful salad. Because it is fully customizable, you can add in almost anything you want (e.g.  chicken, seafood, beef,  ham, eggs, nuts, cheese, beans, avocado, tofu, dried fruits, grains, noodles…).
5. It tastes great! 

Anyway, I ended up making this Rainbow Salad yesterday to satisfy my salad craving. I experimented with goji berries, and I though it gave the salad a unique and  tangy flavor. The goji berries also went really well with the crunchy cashew nuts. I would certainly be adding more goji berries and cashew nuts to my salads in future.

Rainbow Salad
Inspired by Homemakers.com
Serves 2


Ingredients
4 kiwi fruits, chopped
4 tbsp red onion, chopped
1 cup red cabbage, thinly sliced
1 large carrot, peeled
2 tbsp raisins
2 tbsp goji berries, soaked
4 tbsp roasted cashew nuts

Dressing
Juice of 3 limes
3 tbsp light olive oil
2 tbsp honey

Directions

1. Run vegetable peeler down the length of the carrot, shaving off ribbons.
2. Combine kiwi fruits, red onion, red cabbage, carrot ribbons, raisins, goji berries and cashew nuts in a salad bowl.
3. In a small bowl, whisk lime juice, honey, olive oil until they are well mixed.
4. Pour dressing over salad. Toss salad to make sure dressing is mixed in. Serve. Enjoy!

Do you like salads?

What do you think makes a good salad?


For more gluten-free recipes, visit Gluten-Free Wednesdays

Here's How We Can Help Japan

It has been two days since the devastating earthquake and tsunami in Japan. While my relatives and friends living in Japan are safe, it breaks my heart to know that there are many others who are not as lucky. I have been spending most of my time in front of the TV over the past 2 days, watching the live footage on NHK (a Japanese news channel), and I have to say that it is agonizing. It is horrifying to see the tsunamis engulfing cars and ship; destroying homes and buildings; wiping out the small towns and taking innocent lives away. In just one town alone, the death toll is said to exceed 10,000; I can’t imagine what the total number will be.  Although I may be about 3300 miles away, I can almost feel the pains that my fellow Japanese are experiencing right now.

If this had not happened, I would probably have blogged about my half-marathon training progress. But now that this has happened, I just cannot bring myself to write about a comparatively unimportant topic. Compared to what the Japanese are going through right now, the pains that I endure during my trainings just seem to pale in comparison. I decided that I should save that post for another time.

Watching such a tragedy has reminded me to be grateful for what I have.  As I am writing this post, I know that many in Japan are in despair, and will continue to be affected by the aftermath of the earthquake. I can’t be there to comfort these people, but I know that any donations (however small) can go a long way to help these people.

So here are some ways that you can help the victims in Japan:

• American Red Cross
• AmeriCares 
• Convoy of Hope
• Global Giving
• Save The Children
• Salvation Army
• International Medical Corps
• Shelter Box 
• World Vision

Others:
If you are on Facebook, the Disaster Relief Page has lots of useful information about how you can help the victims of the earthquake and tsunami too.

My thoughts go out to all who are experiencing the aftermaths of the disaster. Please stay strong! Here's a quote to end off.

Gluten-Free Lamingtons

My kitchen was in a terrible mess earlier on, and it was all their fault; these gluten-free lamingtons were the cause of it all. In case you are wondering what a lamington is, a lamington is a sponge cake in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. (Wikipedia). They are a common Aussie treat, and are sometimes served with jam and cream in between. Personally, I prefer the classic ones without jam or cream. I have been wanting to make lamingtons since 8 months ago, but making a whole tray of lamingtons for myself just seemed too excessive, so I kept putting it off. Today, I finally found an excuse to make it.

I will be meeting some of my Singaporean friends later, and I want to bring them something that is quintessentially Aussie. I thought these babies would be the perfect little treat.  In my books, the best gifts that I have received to date are gifts that are either handmade or homemade. Because of this very reason, I enjoy making homemade treats too.

Lamingtons all wrapped up!

However, whenever I try to bake, my kitchen will always end up looking like it has been hit by a cyclone. It gets worse when there is chocolate icing and desiccated coconut involved (like today). While these lamingtons may be a little (very, in my case) messy to make, they are worth every bit of the effort! Who would have thought sponge cake coated with chocolate icing and desiccated coconut would be so amazing?

Gluten-Free Lamingtons
Adapted from Food.com (sponge cake) Tried and Tested (chocolate icing) 


Ingredients
For sponge cake
1 1/2 cups GF all-purpose flour
1 tsp GF baking powder
1 tsp GF bicarbonate of soda
1 cup sugar
1/3 cup vegetable oil  (I used grapeseed oil)
1 cup water
1 tsp xanthan gum
1 tsp vanilla extract
1 tablespoon vinegar or 1 tablespoon orange juice

For chocolate icing
2 cups icing sugar
1/2 cup cocoa powder
15g dairy-free spread
3/4 cup rice milk (or your preferred milk)

2 cups desiccated coconut

Directions

1. Preheat oven to 180C/ 350F. Grease 20cmx 30cm baking tin; line base with baking paper and grease baking paper. Triple-sift flour, baking powder, bicarbonate of soda, and xanthan gum in a large mixing bowl. Add sugar to the mixture and mix well.
2. In another bowl, using an electric mixer on medium speed, beat the oil, vinegar, vanilla extract and water together for about a minute
3. Make a well in the center of the flour mixture and add in the wet mixture; beat the mixture using an electric mixer on medium speed for another 1 -2 mins.
4. Pour the mixture into the prepared tin; the mixture should be the consistency of a thick batter. Bake for 30 mins or until the cake tester comes out clean when inserted in the middle.
5. Remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes; turn out the cakes to cool completely on the wire rack.
6. Place the coconut in a medium bowl; set aside.
7. While cake is cooling, make the chocolate icing.Sift icing suar and cocoa into medium heatproof bowl; stir in dairy-free spread and rice milk. Set bowl over a saucepan filled with 2 inches of simmering water.
8. Cut cake into 16 pieces; dip each square in icing, drain off excess. Using a fork, toss squares in coconut. Place lamingtons onto wire rack to set. Enjoy!

Cook’s Note

• It is actually easier to work with day-old sponge cake. If I were to make it again, I would probably make the cake a day ahead of time.
• This cake is not as fluffy as the ones that uses egg, but was better than many other gluten-free, egg-free, dairy-free cakes that I have tried.

How do you like your lamingtons - Classic, with jam, or with jam and cream?

Do you try to keep your kitchen tidy when you bake? If so, what tips do you have to share?


For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.

Mitarashi Dango (Japanese Sweet Dumpling)

The theme for the cookbook challenge this fortnight is ‘Outdoors’. Doesn’t it sound like a simple theme? At the beginning of this challenge, I thought of using one of the many recipes in my AWW New Barbecue cookbook. That will be easy peasy lemon squeezy! But when I looked through that cookbook again last week, none of the recipes appealed to me anymore; with the chilly summer in Melbourne, I just did not want to have a barbecue. I started flipping through a number of other cookbook, but still could not find THE recipe.

Thankfully, the "Ah-ha" moment came when I was reading Iron Chef Shellie's post on s’mores. If Americans have s’mores during campfires, what do Japanese have during hanami (cherry blossom viewing) picnics? They have dango. Dango is a traditional Japanese sweet dumpling snack made of sweet rice flour. There are several different varieties of dango, but mitarashi dango (soy sauce flavored) is my absolute favorite.

Now that I am back in Singapore, I get to use my mom’s Japanese cookbooks again. I found this recipe in one of her cookbooks, and made these sweet dumplings for the first time. I simply loved them; they was so easy to make and  they tasted like the ones that I would usually get in Japan. Unlike other recipes, this recipe called for the use of silken tofu, thus making it more nutritious. Would I make it again? Of course! In fact, I think everyone should try it too!

Mom's 'prized' possessions

Mitarashi Dango 
Serves 4

Ingredients
For dumplings
200g shiratamako flour* (Use sweet /glutinous rice flour + 3 tbsp potato starch if you do not have this )
200 – 250g silken tofu

For sauce
2 tbsp soy sauce (or Tamari Sauce**)
1 tbsp mirin
60g sugar
100 ml water
1 tbsp potato starch

Directions

1. Combine shiratamako flour and silken tofu in a bowl. As the water content of different brands of silken tofu may vary, it will be better to add in only 200g of tofu at the start. If you are using sweet/glutinous rice flour, make sure that the potato starch is mixed in evenly before adding the tofu.
2. Mix the mixture using your hands until you get a soft dough. This may sound weird, but according to  the cookbook, the dough should be slightly softer than your earlobe when you pinch it. If you find that your dough is a little hard, you may add a little more tofu. 
3. Divide the dough into 24 pieces, and roll them into balls. It is okay if the balls are not perfectly round.
4. Bring a pot of salted water to the boil and add in the dumplings. You may want to do that in batches if your pot is not big enough. When a dumpling is cooked, it will float to the top. Remove the cooked dumplings with a slotted spoon.
5. While the dumplings are being cooked, combine the ingredients for the sauce in a small bowl. Make sure that the potato starch is well mixed in. Transfer mixture to a saucepan and heat it over medium heat until the sauce thickens. Remove from heat.
6. Thread the dumplings using wooden skewers, and drizzle sauce over them. Enjoy!

Cook's Note

*Shiratamako flour is a type of Japanese glutinous rice flour, and is different from mochiko/sweet rice flour/glutinous rice flour. If you do not have shiratamako, you may substitute it with mochiko/sweet rice flour/glutinous rice flour + 3 tbsp of potato starch. I was out of shiratamako flour, so I ended up using sweet rice flour + potato starch, and it worked out perfectly.

**If you are on a gluten-free diet, please use tamari sauce instead.

Do check out my fellow Cookbook Challengers' entries here.


For more healthier indulgent recipes, visit Slightly Indulgent Tuesday
For more gluten-free recipes, visit Gluten-Free Wednesdays

Running in the Sweltering Heat

Which would you prefer? Running in a hot and humid climate, or eating hotpot in the sweltering heat? 

I arrived in Singapore yesterday, and these were the two things (amongst many) that I did within the last 24 hours - both of which made me sweat buckets. Between the two, I have to admit that I enjoyed the hotpot, but did not have a fun run. 

I mentioned previously that I used to abhor running because I grew up in the tropical climate of Singapore. As you may know, Singapore is characterized by a hot and humid climate. Its temperature ranges from 22C to 34C and it has an average humidity of 70% to 80%, thus making running an unpleasant experience. Today, I was reunited with my old enemy again.

I did my long run this morning, and though I managed to finish my run, I really struggled. I felt nauseous,faint and dehydrated after the run. While it may not have been a good run, it was a personal achievement because unlike before, I did not stop. After my run, I read up on running in hot weather conditions, and realized that I may have made some mistakes. I like it when mistakes are made; each setback helps to strengthen our character.

Lessons Learnt

Hydration

I was dehydrated from my flight, and did not drink enough water before my run. Also, as I am used to not brining water during my runs in Melbourne, I thought I could do the same here - I was wrong. It appears that running in warm environment places great physiological stress on the body, and it is important to keep the body well hydrated. As a rule of thumb, we should be drinking 1 liter of water every hour. 

Timing of the Run

I did my run at about 10am, when it was relatively warm. This could have caused me to overheat. It is actually better to do the runs earlier in the morning, or later in the day so that one does not overheat.  I should learn to run earlier or later in the day.  

Pace

I ran at my usual pace, and I think that pace might have been too fast for such hot and humid conditions. Apparently, I should have reduced speed by about 2 minutes per mile slower than my usual pace. 

Eating Too Much

I woke up feeling starved, and had a huge bowl of oatmeal with peanut butter before my run - bad choice! Having a heavy meal before a run will only put extra stress on the body, and make you feel nauseated during the run.

Sites that Might be Useful

20 Tips to Stay Cool on a Summer Run by Active.com
Coping With Hot Weather Running by Suite101
Seasonal Running by Jeff Galloway
Beat the Heat by Runner's World

How do you cope with running in a warm environment?

5-mins Matcha Sable Cookies

In good times
And bad times
I'll be on your side forever more
That's what friends are for

I imagined my microwave singing this song to me as I was making some of these matcha cookies earlier on. Undoubtedly, my microwave is my favorite kitchen appliance. While I may enjoy cooking, I use shortcuts in the kitchen all the time; my microwave is the appliance that I always depend on. It is like a good friend who is trustworthy, rejoices with you when you are happy, and helps you in bad times. On some weeknights, when I am too tired to cook, it makes me my favorite savory oatmeal or heats up my leftovers so that I wouldn’t starve. On days when I need a sweet treat, it makes me some of these cookies – this was what it did today.

As some of you might know, I will be flying back to Singapore tomorrow (for work), and will probably spend a significant amount of time there before coming back to Melbourne again. Over the past one week, I have been spending my time meeting up with my friends in Melbourne; going on with my marathon training; getting souvenirs for friends and family in Singapore; squeezing everything that I have into my luggage. I have to admit that I am really bad at packing my stuff, and the thought of having to pack my luggage stressed me out a little. I needed a sweet treat (yes, again!), and I wanted it quick. These matcha cookies were just what I needed, and I have my microwave to thank.

Although they are made using the microwave, they are pretty darn good for the amount of effort. The original recipe (from a Japanese site) called for the use of cocoa powder, but I have been making these babies with matcha powder. I love having desserts that are matcha-flavored because of its health benefits. I mean, what can be better than a sweet treat that is good for your body?

What do you make yourself feel better when you are feeling stressed up?
What is your favorite kitchen appliance?

5-mins Matcha Sable Cookies
Adapted from Cookpad.com
Makes 6 - 8 small cookies

Ingredients
1/2 cup all-purpose flour/cake flour/ GF flour
3 tbsp sugar
2 tsp matcha powder
1/2 tsp baking powder
1/2 tsp vanilla extract
2.5 tbsp cooking oil (I used grapeseed oil)

Directions

1. Combine flour, baking powder, sugar and matcha powder in a bowl; mix well. 
2. Add cooking oil and vanilla extract to the dry mixture and stir it with a spoon or with your hands until you get a smooth dough.
3. Wet your hands, and roll the mixture into balls then flatten them; place them on a sheet of parchment paper (on a microwave-safe plate).
4. Microwave for 2 minutes. Allow to cool before serving. (I have burnt my tongue on numerous occasions because I was too impatient)

Enjoy!

Cookies before microwaving

Cook's Note

• It is normal for the cookies to feel soft even after microwaving. It will harden once it is cooled. 
• The original recipe used cake flour, but this recipe works well with all-purpose flour and gluten-free flour.
• The quality of matcha powder is the make-or-break factor. The better the quality, the tastier the cookies. 

National Peanut Butter Lover's Day + PB & Choc Oatmeal Balls

Do you know what day it is today? Other than being the first day of fall in Australia, 1st March is also a day for peanut butter lovers to rejoice - it's National Peanut Butter Lover's Day. Happy Peanut Butter Lover's Day everyone! While this may be a holiday that is more commonly known in the US, it should also give peanut butter lovers elsewhere in the world a reason to celebrate. Kudos to the person who invented peanut butter!

As some of you may know, I am a big fan of nut butters, and peanut butter is one the many things that I adore. Today, I shamelessly professed my love for peanut butter by making these Peanut Butter & Choc Oatmeal Balls. This my favorite peanut butter treat; they are the perfect on-the-go snack, and I carry one of these balls around almost all the time.

Here are some fun facts about peanut butter that I find intriguing:

• Peanut butter was introduced in 1890s by a St Louis physician seeking an easily digestible, high protein food for some of his patients. (We ought to thank him!)
• Elvis Presley's favorite food is fried peanut butter and banana sandwich (I don't think I'd try this)
• The phobia of getting peanut butter stuck to the roof of your mouth is called arachibutyrophobia.
• Peanut butter helps to remove chewing gum from clothing and hair. 
• In Netherlands, peanut butter us called pindakass (peanut cheese). The word 'butter' was protected by the Dutch government when peanut butter first entered the country, so the word 'cheese' used as a substitute. 
• Adults actually eat more peanut butter than kids even though peanut butter is considered a kids' food.
• While Americans prefer peanut butter, Europeans like nutella more. I'm not sure about Aussies. Do Aussies prefer vegemite, peanut butter or nutella?

Peanut Butter & Choc Oatmeal Balls 

Serves 6

Ingredients

1/2 cup rolled oats (or GF oats)

1/4 cup dried cranberries (or any other dried fruits)

2/3 cup natural peanut butter 

2.5 tbsp brown rice syrup (or honey)

1 tsp vanilla extract

45g dark chocolate (or dairy free chocolate)

Directions

1. Combine rolled oats and dried cranberries in a medium sized bowl.
2. In another bowl, combine peanut butter, vanilla extract and brown rice syrup; microwave on high for 45 sec.
3. Pour the peanut butter mixture into the bowl of rolled oats and mix well, using either a spoon or your hands; roll the mixture into balls and place it on a sheet of parchment paper.
4. Put the chocolate in a heatproof bowl and place it in a hot water bath; stir occasionally until chocolate melts.
5. Coat the balls with melted butter, and leave it on the parchment paper to allow the chocolate coating to harden. Store in refrigerator, or eat it immediately. Enjoy!

I like chunky peanut butter:)

Are you a peanut butter lover? What is your favorite peanut butter treat?