Snack: Easy Corn Fritters

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 Eggless Non-Dairy Banana Bread Recipe

Hi again!

This is a very late post actually. I made this for my BF and was referring to this recipe from The Baking Fairy because it said this recipe is for Vegan (he’s a plant-based guy). But, I also found out that some Vegans won’t agree if brown sugar is considered vegan because it’s basically bone-chared white sugar mixed with molasses. You can read about it here and here and go on with what you like. The plant-based dietitian also not recommending any kind of sugar, so… I guess this recipe falls into a non-dairy and eggless category only. (Is it?! Darn I’m so not the expert for this!)

But to be safe, I’d just call this recipe Banana Bread instead. Eggless, non-dairy, banana bread. An easy one.

Back to the recipe for my reference, I only twisted 2 things. I replaced vegetable oil with coconut oil and almond milk with soy milk. Ah, one more! I didn’t use any banana slices for the topping. So that’s it! Let’s roll!

INGREDIENTS:

• 3 medium ripe bananas
• ¼ cup coconut oil
• ¼ cup soy milk
• ½ cup light brown sugar (to make it vegan, maybe replace it with ground dates?)
• 2 tsp pure vanilla extract
• 2 cup unbleached all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350F. Put the parchment paper around the inside of the loaf pan.
2. In a large mixing bowl, roughly mash the bananas. I love to leave some chunks as it looks better after baked, but of course, it’s really up to you!
3. Add the brown sugar, oil, vanilla, and soy milk, and whisk everything together. (Maybe, just maybe, if you wanna use dates to replace the brown sugar, you should ground them first in the food processor before mixing everything in this step).
4. Sift in the flour, baking soda, salt, and cinnamon, and mix using the spatula.
5. Transfer the batter to your prepared pan.
6. Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple of crumbs.
7. Take out the bread from the pan and put it on the cooling rack.

It was so good, cinnamony (is that even a word?!), moist. It’s so good that my BF didn’t even bother to slice the bread with the knife anymore. He’s just using his fingers. Look at this!!!

But well… I admit manners are mostly gone when your food is that good. Mine too. hahaha!

Easy Recipe: No Bake Peanut Butter Oatmeal Cookies (EXTRA: Homemade Peanut Butter Recipe!)

Hello again! It’s been a while since my last post, I know. I had a privilege of getting our assistant to cook for us so, yes… I didn’t do much. hihihi…

If you read my previous posts, you should know that my bf planned to get to the plant-based lifestyle. He started it 8 days ago and honestly, I feel sorry for him. He (still) looks miserable everytime he eats the plants on his plate. He’s never a huge fan of vegetables and fruits.

So I tried to find ideas for better plant-based recipes online and found this one. But as usual, I always try to twist it to the ingredients that we have at home. The original recipe can be found here, but you are very welcome if you keep reading this post (I thank you!).

What did I twist? Almond milk and dates. Plus, I’m making my own peanut butter (I will share the recipe here too. So let me start with Homemade Peanut Butter recipe.

INGREDIENTS:

• 1 cup raw peanut
• 1 garlic clove
• Enough coconut oil to fry
• 4 tbsp cup coconut oil
• 1 tsp of sea salt

TOOL: Mini chopper/ food processor/ blender

INSTRUCTION:

1. Heat enough coconut oil to fry the peanut.
2. When the oil is hot enough, fry peanut and the garlic (cut to big chunk) only about 1 to 2 minutes (half done).
3. Transfer the half-done fried peanut and garlic to the mini chopper/ food processor along with the sea salt and 4 tbsp of coconut oil. Blend to your desired consistency.
4. For this no-bake peanut butter oatmeal cookies recipe, I choose to blend the peanut to a fine blend.

 

Alright! Now we already have our homemade peanut butter. Let’s continue to the No-bake peanut butter oatmeal cookies.

INGREDIENTS:

• 1 cup of homemade peanut butter
• 1.5 cups of rolled oats
• 5 tbsp of soy milk
• 3 tbsp coconut oil

TOOL: Food processor & refrigerator

INSTRUCTION:

1. Just throw all ingredients in the food processor and keep processing it until it looks like dough that you can roll to a ball.
2. Prepare your tray, and roll the dough to about 1-inch balls, and use a fork to shape it into cookies.
3. Put them in the fridge and you can eat it anytime you want!

 

You must wonder how’s the taste, right? I can only say, He approved. He said the cookies are delicious! So go on try and tell me how it goes!

Easy Snack Recipe: Tofu Burger in A Blanket

It is one of the hundreds (if not thousands) Indonesian favorite snack. Yes, we snack every time, everywhere. With over 250 tribes from Sabang to Merauke, through more than 17,000 islands, everywhere you go, you’ll find traditional snacks and you’ll see that all of us love to nibble. During a meet up with friends, during working, on the bus, on the bus stop, on the train, on the train station, at home, EVERYWHERE!

Now, I’ll share this recipe for one specific reason. My Canadian bf LOVES this tofu burger in a blanket very much! Today is pretty much one of his last days eating meat since he’s going plant-based. So he wants meat galore! From the snacks to the main course! HA HA!

One thing about this recipe, if you prepared everything in advance, it won’t take you a long time to just fry it. But if you do all at once, it will easily take around 1,5 hours (including washing the dishes). So I will break it down to the way I usually do it.

TOFU – 8 pieces

1. Make sure you’re using the hard tofu. The size is usually 5x5x1.5 cm. In here I can find the 1 package with 4 tofu in it.
2. Then, cut diagonally, and create pocket using the knife. Don’t throw out the cut. Crumble it to be mixed with the fillings later.
3. Put all pocketed tofu in the pot and pour water just so all are submerged, add a dash of sea salt and then put on medium flame until it’s boiling. Once boiling, wait for 5 minutes before turning the stove off.
4. Put the tofu on the rack and let it cool down.

 

BEEF – 300 gr

• Don’t use minced beef. Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir–fry recipes.
• Then slice the beef into small sizes.

 

VEGETABLES

1 onion & 6 shallots

INGREDIENTS:

• 3 medium carrots
• Half of the medium-sized cabbage
• 150 gr bean sprouts

INSTRUCTIONS:

1. Wash the cabbage, and slice it thin (like if you want to make coleslaw).
2. Wash the bean sprouts
3. Peel the carrot and shred it.

 

GROUND SPICES

1 onion & 6 shallots

5 Candlenuts

Ground spices

INGREDIENTS:

• 1 large yellow onion
• 6 medium shallots
• 1 garlic clove
• 2 tsp coriander seeds (ground it using pestle and mortar – look at the image above)
• 5 candlenuts
• 2 tsp ground white pepper
• salt
• 5 tbsp coconut oil

INSTRUCTION:

Put everything in the mini chopper or blender, and ground them.

 

THE FILLING

INSTRUCTIONS:

1. Heat the big pan on medium flame, and then add the ground spices. Stir-fry until you can smell the good fragrant spices.
2. Then add the meat and make sure the spices mixed well with the meat, and keep stir-fry it until the meat are all browned.
3. Once the meat browned, add the veggies and the crumbled tofu.
4. Mix everything well and cover it for 5 minutes over medium flame.
5. Open the cover, stir-fry it for another 5 minutes, and then transfer it to a big bowl and let it cool down.

 

PREPARE THE TOFU AND THE FILLING

1. Arrange the tofu, the filling and prepare one empty plate.
2. Fill up the tofu pocket with the filling.

 

THE BLANKET

INGREDIENTS:

• 1.5 cup of all-purpose flour
• 2 tbsp of rice flour
• Salt
• White pepper
• 2 tsp ground coriander seeds
• 2 spring onions, slice it small.
• 1.25 cup of ice water.

INSTRUCTIONS:

1. Add all ingredients without the ice water. Stir it a bit so it mixed-up well.
2. Slowly pour the ice water up to the consistency that you want. Some people like the thick blanket, if so, reduce the ice water. But if you like it light and crunchy like I do, use 1.25 cup of ice water. The blanket would be a bit runny but not so much.
3. Then just put your blanket dough and the ready to be fried tofu with the filling near the stove.
4. Heat up your pan and fill up with coconut oil (take a wild guess that it will submerge the tofu) over medium flame. It should be hot enough so your tofu burger is not greasy. The way I test it is by using the wooden ladle. If you see bubbles like you see in the picture, then it is hot enough.

   

5. Simply cover the tofu with the filling with the blanket dough, and carefully put them in the pan. Fry 5 minutes each side.

Usually, if I make this, I will still have some leftover filling. You can just eat it as it is, or what my bf did is, treating it as veggie stir-fry and he’ll eat it with rice. It’s also good that way! So here it is, our snack and lunch!

(Not Too Sweet) Chocolate Chip Cookies Easy Recipe

This recipe has been a darling in my household. Everyone LOVES it! After many research here and there, there’s one recipe from The Baking ChocolaTess that seems like the least sweet over many recipes out there. BUT, still too sweet for me. (Confession: I’m trying to stay away from carb and sugar as best as I can! But I’m a lazy keto. So.. I basically still eat carb and sugar in a very small portion).

So what happens then? I twist it!

After I’m finished with the Roasted Green Pepper Hummus, I proceed with the Salsa, and then, I decided to make these cookies as I have already promised my bf since a week ago! hihihi…

One thing tho, start with everything at room temperature. Now, pay attention and be ready to be the most favorite person in your family and friends!

WET INGREDIENTS:

• 1/4 cup of maple syrup (if you don’t have it, then just double the brown sugar)
• 1/4 cup of dark brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup unsalted butter

DRY INGREDIENTS:

• 1.5 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp sea salt

ANOTHER INGREDIENT: Are you seriously forgetting Dark Chocolate Chips? DON’T! That’s the superstar! I use 1 cup of dark chocolate chips. But if you like another kind of chocolate chips, just do!

INSTRUCTIONS:

1. Preheat the oven to 350 F/ 180 C
2. In a bowl, sift all the dry ingredients
3. In another bowl, add in butter, maple syrup, dark brown sugar and vanilla extract and mix it using an electric mixer on low speed until it’s smooth and creamy (around 3 minutes).
4. Then add the egg and mix it another 2 minute.
5. Turn off your mixer, and pour all the dry ingredients and mix it with the spatula.
6. After it’s mixed, then add the dark chocolate chips and put it in the fridge about 5 – 10 minutes.
7. Prepare your baking pan, and using the spoon, make a 2.5cm/ 1-inch ball of the dough. Flat them a bit on the baking pan and give around 1-inch distance. It makes 30 cookies with this size.
8. Put them in the oven for 8 – 10 minutes (I use a gas oven and no temperature setting, so I use my eyes, nose and manual thermometer).
9. After done, move them to the wire racks to cool completely.

EASY PEASY!

Easy 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!

Best Salsa Recipe, EVER!

The original recipe from Kim’s Cravings page, I believe is good already. But I had to accommodate my bf’s dislike over garlic and spicy stuff. Also, I only need to make 1 500ml jar of salsa, since we still have cashew dip in the fridge.

I substituted 4 jalapenos with 1 red chili and deseeded it, then cut down the garlic to only 1 clove. In Indonesia, this chili is called curly red chili.

 

INGREDIENTS:

• 4 medium red tomatoes
• 1 garlic clove
• 1 medium yellow onion
• 1 red chili (de-seed)
• 2/3 cup fresh cilantro (I love it! But please adjust to your taste!)
• 2 tsp ground cumin
• 2 tbsp lemon/ lime juice and the zest
• 1 tsp of sea salt.

INSTRUCTION:

1. Throw everything in your food processor, or chop everything finely, BUT leave the cumin and sea salt out.
2. After chopped/ processed to the way you like it, then start seasoning it and adjust as you go. When you’re done, put it in the jar and leave in the fridge at least overnight. It get’s better each day in my experience.

That’s it! Try it and let me know!