Tag Archives: vegetarian

Super Soft Mochi 超軟又Q的麻署

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One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.

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Sorry for the short post! Enjoy the mochi! 😀

Guilt Free Decadent Malted Marbled Banana Bread

Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus. 

The recipe for the banana bread/cake base is from: http://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/

I changed it by:

  1. Using sugar free maple syrup instead of agave or pure maple syrup
  2. omitting the 1 stevia packet
  3. using 1 cup cake flour + 1 cup whole wheat flour instead of 2 cups spelt flour 

The other changes, like marbling the bread/cake with milo batter are given in the following picture.

The ‘milo truffle’ mixture mentioned can be found here.

Recipe for milk crumbs was adapted from here.

I am submitting my post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.

Skinny Chilli Cheese Fries

I thought about making fries. After the episode of absolutely shitty Aston fries last week (talk about a greasy, tasteless, gross mess of potato strips), I dreamt of crunchy, non- greasy, tempura-like, garlicky, peppery potato chunks. Topped with nacho cheese, spring onions and even chilli. And then I found the perfect fries at The Purple Foodie. And easy chilli with great reviews at All Recipes. And homemade nacho cheese at Pensylvania Macaroni Co. Made healthier and skinny chilli cheese fries were born. Apologies for the bad photos.

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With Shoestring Fries

With Potato Wedges

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As mentioned,

fries were adapted from The Purple Foodie, chilli was adapted from All Recipes. And homemade nacho cheese from Pensylvania Macaroni Co.

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Because who doesn’t love fries?

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Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.

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Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!

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Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.

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Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Inside Out Blondie Tart Cake for 2 (Vegan and Whole Wheat)

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Qiting asks herself some questions about shopping for clothes and related boring accessories to fill up the gap between the top of the page and the recipe

Interviewer: Is shopping for clothes considered a hobby?

QT: More like torture.

So I assume you won’t join your friend(s) when they/she want(s) you to accompany them in said activity?

Not unless I really really really really really like them enough to know I won’t hate them after they mentally torture me with the sight of a room filled with, gasp, only clothes!

Do you go shopping with your mom?

Sure, I wait outside the shop while she enters.

You’re a lousy daughter.

I’m sure you don’t mean that.

I do.

Well, I don’t care what you think. Its a free country!

Not exactly, Singapore has tons of rules and stuff.

Weren’t you asking me about my lack of interest in clothes-shopping? When did we decide to switch the subject to the allowance of free speech in this tiny island which is not exactly the food paradise people speak of because its a lie ’cause Taiwan has food a million times better? You! You inattentive, over-inquisitive, unprofessional weirdo who’s supposed to be interviewing me!

Whatever. So, clothes! Do you only hate shopping for them or do you simply hate them?

Are you unobservant or simply ignorant?

You’ve insulted me enough. I can’t handle this anymore.

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Interview ends after the two rip off each other’s hair… you know I’m talking about the ones on the head don’t you?

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I remade a blondie.

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Now it has an Oreo tart crust stuffed in it.

Because the blondie ate oreos HA! 

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The recipe for blondies is adapted from The Allergic Kid.

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Click here for larger version.

For vegan version, use Tofutti Cream Cheese and prepared vegan pudding (like this one: http://vegetarian.about.com/od/desertrecipes/r/vanillapudding.htm)

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Since its for 2, you can share it or you can just have it all yourself. 

Please excuse my tragic inability to correct these annoyingly saturated photographs the horror of a camera once again rewarded my hard work with. No ‘P.S.’ because it is telling.

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Please tell me that at least one person out there shares my detest for clothes-shopping…

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Red Velvet Cheesecake for 2 (Reduced Sugar & Fat)

I’m happy to announce that I have conquered a lower fat and lower sugar version of the Cheesecake Factory’s Red Velvet Cheesecake. Its basically a basic cheesecake sandwiched between two layers of Red Velvet Cake with cream cheese frosting ‘glue’. Its a perfect combination, I kid you not. Cookies and cream? Get the hell out of the way!

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It took me five tries (3 for the cake and 2 for the cheesecake) and 4 hours (thanks to the 55 minutes for baking the cheesecake layer… times two). And it was darn delicious.

You might want to know that it has a secret ingredient. Later.

I need to confess something.

Its not a big deal.

But I’m going to say it anyway.

I killed 3 cockroaches today.

And I felt like a murderer.

Now how did this happen?? Here’s where the story starts.

Freakish guy living downstairs (note to self: speak kindly of neighbours, even if they enjoy throbbing your floor, their ceiling with brooms like psychotic human beings… which my friendly neighbour isn’t), again complained about my nice little family’s peaceful lifestyle. Possibly thanks to the vigorous ceiling whacking (their ceiling, my floor), said neighbours’ ceiling leaked water  unidentified liquid. A couple workers came around today to fix the flawed pipe, releasing 2 adult and 1 baby cockroach into the very space where food is prepared in our home.

So there I was, after the workers left, unaware of 3 unwelcome guests sharing the 3m X 3m room that was the kitchen, cooking some fried rice (don’t ask)when this 3 1/2 inch long roach (小强) charged at me with more determination than you can imagine. I dropped my stupid wooden frying spatula and ducked. It slammed onto the floor and I, with my usually non-existent quick reflexes, flung a mat over it and jumped on it with my bare feet. It died a painful death. Sorry, roach.

But of course, there was a second and third roach. At this point of time, I realised that my fried rice lacked spring onions and began chopping the spring onions. The second roach jumped onto the chopping board and almost cost me a limb. (I was holding a knife, in case you didn’t get it) I jumped away, and again with my usually non-existent quick reflexes, threw a mat over it and jumped on it with my feet. 2 down, 1 more to go.

As I began to wonder if a scene from a horror movie was about to happen, the baby roach ran/crawled towards me with a desire to court death and I swung a giant plastic bag onto its tiny body and stomped all over the roach. It died.

And that’s how I took away 3 innocent lives from the cruel, cruel world, because I’m a cruel roach murderer.

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Oh right, the cake.

Here’s the recipe.

The recipe for the Red Velvet Cake is adapted from here : The Hungry Dudes

The recipe for the Red Velvet Cake is adapted from here : Mel’s Kitchen Cafe

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Close-up!

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Damn, I’m feeling hungry again!

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Healthier Tiramisu for TWO (w Vegan option)

Its Life.

It seems like just yesterday that I had long hair reaching my waist, when I was seated with the most horrible person on earth, taught by the worst teacher in the universe. It seems like just yesterday that I told myself never ever to become a teacher when I grow up.

It seems like just yesterday that I was having the worst day of my life.

Time passes so quickly! There are so many parts of my life I can no longer remember and many others I don’t want to remember. But its now the time of my life to decide what the rest of my life will be and the parts that will make it. That is– the career I will have. Obviously I can never become a baker (neither good enough nor allowed), a teacher or a doctor or lawyer since I don’t do very well in my studies no matter how hard I try.

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I had to narrow down the choices. Here is the list  with the ‘problem’ by the side.

  1. Food Science and Technology (only 50 places per year)
  2. Advertising 
  3. Psychology (may have problems getting a job)
  4. Nutrition (only available overseas)
  5. Product Design (not sure how much I’m really interested in it)
  6. Don’t know anymore.

Its just a reference. And since I have a ‘life plan’ for if-the-world-doesn’t-end-in-2012, I can actually do anything I don’t hate (since the list I hate contains most things).

And apparently, between the two best JCs in Singapore, the better one is the one your girlfriend will be in, according to the incredibly warped logic of my brother. (sorry that its irrelevant. I just had to comment about it)

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Anyway, today I made a healthier version of Tiramisu! I’m only okay with Tiramisu but its great to know that I know how to make it. Its the second recipe I’m making for my “Request a Recipe Makeover” feature. 

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Sorry for the runny-looking Tiramisu. I was in a hurry and skipped the refrigerating. 

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I substituted the mascarpone cheese with coconut cream and cream cheese because mascarpone is incredibly expensive and the substitution opens up a vegan option. 

You can skip making the cake and use ready-made sponge fingers/lady fingers instead. 

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Click to enlarge

For VEGAN version, use vegan lady fingers (recipe here) and tofutti cream cheese instead of regular cream cheese. 

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Have a great day.

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