Starter Recipes
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Scroll down to view the recipes or click the dropdown menu to see other categories
Ingredients:
200g Glutinous rice powder, 100ml Hot water, 40g Allulose (or sugar)
and 2g Salt
Filling:
Red bean fillin, Sweet Potato filling and Walnut
Sweet Potato Filling:
200g Sweet potato, 20g Allulose (or sugar), 20g Room temperature
unsalted butter, 2 pinches of salt and 3-5 Tbsp Milk (depending on
sweet potato moisture level)
Instructions:
Sweet Potato Filling:
1. Cook and mash sweet potato.
2. Mix in allulose, butter, salt, and milk until creamy and set aside
Grilled Rice Cakes:
1. Mix glutinous rice powder, hot water, allulose, and salt to form
dough.
2. Make small dough balls, add chosen filling, and seal.
3. Grill cakes on a lightly greased pan until golden and slightly
crispy.
4. Serve after cooling slightly.
Ingredients:
Potatoes, Parmesan Cheese, Minced Garlic, Bread Crumbs, Oregano, Salt,
Olive Oil, Corn Starch or Potato Starch and Red Pepper Powder
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wash and peel the potatoes. Cut them into cubes or wedges,
according to your preference.
3. In a bowl, mix together bread crumbs, grated Parmesan cheese,
oregano, minced garlic, and a pinch of red pepper powder for a kick.
4. Toss the potato pieces in a separate bowl with a mix of olive oil
and corn starch or potato starch until they are evenly coated.
5. Roll the starch-coated potato pieces in the breadcrumb and cheese
mixture until they're thoroughly covered.
6. Place the coated potatoes on a baking sheet lined with parchment
paper, making sure they're in a single layer to ensure even crisping.
7. Drizzle a bit more olive oil over the coated potatoes. This will
help them achieve a crispy exterior while baking.
8. Bake in the preheated oven for about 25-30 minutes or until the
potatoes are crispy and golden brown.
9. Once they're done, remove them from the oven, let them cool for a
minute, and serve them hot as a delicious and crispy snack or a side
dish.
Ingredients:
250 g chickpeas (soaked overnight and cooked), ¼ cup Olive oil, 50 ml,
extra 2 tbsp to fry the chickpeas, 1 onion (thinly sliced into
crescents), 2 garlic cloves (chopped), 1 red pepper (thinly sliced), 2
sun dried tomatoes (finely sliced), 2 tsp paprika powder, 1/2 tsp
ground cumin, 1/2 tsp chili / red pepper flakes (pul biber), 1 tsp
ground sumac, 2 tbsp freshly squeezed lemon juice, 1 cup chopped
parsley, 5 - 6 leaves fresh basil and 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for
1.5 hours until soft.
2. Drain and set aside. Alternatively use canned cooked chickpeas.
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until
chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and
set aside.
7. Heat the olive oil in a pan over medium heat, add the onions and
garlic.
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft
and the garlics are fragrant.
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir
and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp
chili flakes, 1 tsp sumac.
11. Add the mixture over the chickpeas together.
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl.
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl
Ingredients:
100g Mushrooms (sliced), 1/2 cup Heavy Cream, 2 tbsp Butter, 3 cloves
Garlic (chopped), 1 small Onion (chopped), Fresh Parsley (chopped),
1/2 tsp Italian Seasoning, 1/2 tsp Black Pepper Powder, 1 cup Chicken
Stock, 2 tbsp Cornstarch Slurry (2 tbsp cornstarch mixed with 2 tbsp
water)
Instructions:
1. Clean and slice the mushrooms.
2. In a pot, melt the butter over medium heat. Add chopped garlic and
onions. Saute until they're soft and fragrant.
3. Add the sliced mushrooms to the pot and cook until they're tender
and have released their moisture.
4. Season the mushroom mix with Italian seasoning, black pepper, and a
pinch of salt.
5. Pour in the chicken stock and bring the mixture to a simmer. Allow
it to cook for a few minutes.
6. Stir in the cornstarch slurry. This will help thicken the soup to
your desired consistency. Let it simmer for a few more minutes.
7. Lower the heat and pour in the heavy cream. Stir it in gently to
combine with the mushroom mixture. Let it warm through without
boiling.
8. Garnish with freshly chopped parsley. Taste and adjust the
seasoning if necessary.
9. Ladle the creamy mushroom soup into bowls and serve it warm.
Ingredients:
Marination:
Chicken (Boneless cubes) - 300 grams, Ginger Garlic Paste - 1 tbsp,
Lemon Juice - ½, Salt - ½ tsp, Black Pepper Powder - ½ tsp and Red
Chilli Powder - ½ tsp
Other ingredients:
Oil - 2 tbsp + 2 tbsp, Garlic (finely chopped) - 3 tbsp, Red Chilli
Powder - ½ tsp, Black Pepper Powder - ½ tsp, Salt - ¼ tsp, Tomato
Ketchup - ¼ Cup, Soy Sauce - 1 tsp, Water - ¼ Cup and Coriander leaves
(chopped) - 2 tbsp
Instructions:
1. Marinate the chicken with all the required ingredients and set
aside for 10 minutes.
2. Heat 2 tbsp oil in a pan. Add the chicken and cook for 5 minutes,
flipping it occasionally. Set this aside.
3. Heat oil in another pan. Add the garlic and saute on medium heat
until golden brown. Add water, red chilli powder, pepper powder, salt,
ketchup and soy sauce.
4. Add the chicken and cook until the sauce coats the chicken well.
5. Garnish with coriander leaves and serve.