Apam Balik Crepes

Apam Balik Crepes

Going nuts for something sweet to eat?
 
 
Total Time: 30 minutes
Prep: –
Cook: –
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Ingredients Serves 3

Apam Balik Crepes

Batter:
Eggs
4
Milk
2 Cups
Milk
2 Cups
Melted Butter
1/4 Cups
All-purpose Flour
2 Cups
Salt
1/2 Tsp
Filling:
Peanut Butter
1/2 Cup
Creamed Corn
2/3 Cup
Crushed Peanuts
Handful
Method

Apam Balik Crepes

Step 01

Combine eggs, milk and melted butter in a large bowl, beat well. Add flour and salt, beat again until mixture is smooth. Refrigerate batter for one hour. Stir.

Step 02

Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.

Step 03

Pour about 1/4 cup of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.

Step 04

Spread peanut butter and creamed corn on each crêpe. Top with crushed peanuts. Fold crêpe into triangle or roll up into tubes. Serve warm.

Add handful of kerisik, toasted coconut to enhance the aroma!

Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!

Penang Rojak with Squid

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 15 minutes
Prep: –
Cook: –
 
Ingredients Serves 2

Penang Rojak with Squid

Small Deep
Fried Tofu
6
Pineapple (peeled
and cut into chunks)
1/2
Green mango
(peeled and cubed)
1
Small star fruit,
chunks
1
Small cucumber,
chunks
1
Crushed peanuts
1/4 Cup
Toasted sesame
seeds
1 Tbsp
Rojak Sauce
Sambal belacan
1 Tbsp
Hoisin sauce or
sweet sauce
1 Tbsp
Sweet soy sauce
1 Tbsp
Hei ko (sweet black
shrimp paste)
1 Tbsp
Sugar
2 Tbsp
Squid:
Squid (cleaned)
700g
Extra-virgin olive oil
1 Tbsp
Fresh lemon juice
1 Tbsp
Salt
1/4 Tsp
Ground black pepper
1/8 Tsp
Fresh Parsley,
chopped
1 Tbsp
Garnish:
Lemon Wedges
A Few
Method

Penang Rojak with Squid

Step 01

Fry tofu on a non-stick pan on all sides to crisp it up. Remove and slice thinly when cool enough to handle.

Step 02

Combine rojak sauce ingredients in a small bowl. Mix thoroughly with a spoon.

Step 03

Pour sauce over fruits and vegetables.

Step 04

In a separate bowl, combine olive oil, lemon juice, salt, and pepper.

Step 05

Add squid bodies and tentacles, tossing to coat.

Step 06

Grill over high heat, turning once, until just opaque throughout - about 1 to 2 minutes.

Step 07

Sprinkle with parsley and serve with Rojak.

Step 08

Sprinkle some chopped peanuts and sesame seeds.

Make sure to clean the squid!

Broccoli Puree

Broccoli Puree

A fibre-filled snack that’s simple yet healthy and filling.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Broccoli Puree
Peeled and cut russet potato
1 (large)
Broccoli
1 floret
Chicken broth
½ cup
Cream cheese
115g
Grated parmesan cheese
¼ cup
Salt and pepper
To taste
Method
Broccoli Puree

Step 01

Fill a large pot with water. Set a steamer rack in the pot and cover. Bring water to a boil.
Step 02
Add potato chunks and cook until they are tender for roughly 18-20 minutes.
Step 03
Transfer potatoes to a medium bowl and mash until smooth.
Step 04
Place broccoli into steamer rack and steam for 12 minutes.
Step 05
Transfer broccoli to a food processor. Add broth, cream cheese and parmesan. Process until it’s pureed and smooth.
Step 06
Stir broccoli into the mashed potato and mix well.
Step 07
Season with salt and pepper.

This puree goes well with toasted bread, and makes a great dip too!

Ceres Organics Almond Butter Hummus Crackers

Ceres Organic Almond Butter Hummus Crackers

Receipe for Ceres Organics Almond Butter Hummus Crackers
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 5
Ceres organic Almond Butter Hummus Crackers
Organic Chickpeas (Garbanzo Beans)
4 Cans
Organic Tahini, Unhulled
1/2 Cup
Organic Almond Butter
1/2 Cup
Lemon Juice
1
Organic Olive Oil
2/3 Cup
Method
Ceres Organic almond butter Humms Crackers
Step
01
Add all ingredients in high speed blender or food processor
Step 02
Process until thick and creamy
Step 03
Add additional oil if required
Step 04
Serve in a large bowl
Step 05
Top with an extra drizzle of olive oil and a scattering of Paleo Savoury Mix