Tag: dairy free

Snack: Easy Corn Fritters

It’s a twist of standard recipe of corn fritters in Indonesia. Eggless, dairy-free, sugar-free.

I cannot make this snack with egg since my bf is allergic to it. So I gotta think how to twist the standard recipe out there and make sure that it’ll look exactly the same.

Plus, since I love coriander, I have to find ways also to incorporate it into this recipe, so the batter taste like my tofu burger in blanket. Plus, I’m serious with the ice cold water. It makes all the different. It’s crispy outside and soft inside. Just the way I like it.

This recipe will give you 8 big fritters. You only see 6 because my bf “stole” 2 before I took the pic! ha ha ha

So here we go:

INGREDIENTS:

  • 250 gr peeled sweet corn
  • 2 carrots, grated
  • Spring onion
  • 1 stalk celery
  • 1 clove garlic
  • Salt
  • White pepper
  • 1 tsp Coriander seeds
  • 1/2 cup of plain flour
  • 1 tbsp rice flour
  • 1 tbsp corn starch
  • Ice cold water

INSTRUCTIONS:

  1. Mix everything, and pour water only until it’s attached to each other. Not too thick, but definitely not runny. We don’t use eggs here remember?
  2. Heat up the oil, it should cover the fritter well. Then, use a laddle to scoop the batter and fry it until it’s golden brown.

That’s it. Nice and easy snack!

Easy Sugar-free Refrigerator Pickles

For pickle lovers who try to stay away from sugar, you come to the right place. Not only it’s sugar free, it’s also easy without any weird ingredients or sugar replacement.

Since I’m not a believer of sugar replacement or any sweetener since I believe that everything processed is not good for our body, here is a twist of some Keto pickles recipes. Of course, without any sweetener or sugar.

I live in Indonesia and our pickles is actually a mix of cucumber, carrots, shallots and some, will add chilies. So you are most definitely okay to add chili in your pickles. I cannot. My bf cannot handle heat. 😜😜.

Alright, here we go. FYI, it will give you 2 x 500 gr jars of pickles. If you only wanna make 1 jar, then cut everything half.

Ingredients:

  • 1 Japanese cucumber (dark green, long and taste is sweet. Yes, I’m taking it’s sweetness to replace sugar). Dice, slice do whatever you like.
  • 1 big carrot. Again, cut it however you like.
  • 10 medium shallots. Cut into half or quarter, depending the size
  • 1 small yellow onion. Slice it thin
  • 1 clove of garlic. Crushed.
  • 3 tsp black peppercorn
  • pinch of sea salt
  • 10 tbsp white vinegar
  • water

Instructions:

  1. Prepare the veggies, then put them in a bowl, then mix with peppercorn and pinch of sea salt
  2. Crush the garlic, and put 1/2 in each jar.
  3. Add the veggies in the jars
  4. Pour 5 tbsp of vinegar to each jar
  5. Pour the water until covering the veggies.
  6. Close the jar, mix it well, put them in the fridge for 24 hours. That’s it!

Easy Recipe: Roasted Green Pepper Hummus

Recipe: Roasted Green Pepper Hummus
Ingredients of Roasted Green Pepper Hummus

Today I decided to make Roasted Green Pepper Hummus. A super simple recipe from Trinity’s Kitchen, which of course, made with some twists.

The consideration this time is my bf’s dislike over garlic (so I only use 1 clove), and instead of Red Pepper, I use Green Pepper. I also substituted Tahini to 1 tsp of Sesame oil (since not even once, I know what Tahini is, and I’m so sure I can’t find it here).

Today, I also make another Salsa (the 1 jar before didn’t make up to more than 3 days for both of us), Chocolate Chip Cookies, and Simple Beef Soup. Yeah, I was busy in the kitchen and enjoyed it by singing my heart out over 80’s – 90’s rock songs. Ha ha ha.

This recipe is vegan, gluten-free, dairy free. NOT low carb tho. So watch out.

 

Here are the INGREDIENTS:

  • 2 green bell peppers (feel free to replace it with the red, yellow or orange)
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • 1 tinned chickpeas (265 gr drained)
  • 1 lime and the zest
  • 1/2 tsp sea salt
  • 1/2 crushed black pepper

INSTRUCTION:

  1. Preheat your oven to 350 F/ 180 C.
  2. De-seed and cut the bell peppers. Then put it in the oven for around 20 minutes. In the last 10 minutes, put the garlic (with the skin) and roast them together.
  3. Meanwhile, drain your chickpeas and prepare your hand-blender. You can use the regular blender but I really don’t wanna leave some of the delicacy in the blender. So I decided to use hand-blender.
  4. Once the bell pepper and garlic roasted and cool down, add every ingredients in a small pot and blend them all to your desired consistency.
  5. Keep it in airtight meal box and leave it in the fridge. It taste better cold!

It’s that easy and simple! NOW, you don’t need to be a chef to make your own dip!