Heaven on Earth - Part 2. Perfect dessert to put an end to a hectic day, minus the unhealthy fats found in cakes and chips. A bowlful of berries only contain less than 80 calories and a 1/4 cup of bacardi breezer will only add about 30-40 calories to it, making it a 120 calorie dessert that will actually fill you up.

Labels: Dessert Recipe, Oil Free*, Quick N Easy, Western

Fatt Koh is a common sight on Chinese alters and is also fancied by many Chinese all around the world. We came across a pre-mix in the asian grocery and decided to give it a go. Surprisingly it wasn't hard to make at all!

Ingredients:
-Fatt Koh pre-mix (we bought the pondan brand)
-Water

Baking accessories
-Cupcake paper cases
-aluminium cupcake tray
-steamer / wok (with lid)
-beater





Method:
1. Mix the yeast and fatt koh mix (both provided by the faat koh premix)
2. Add water as directed on the box
3. Beat the mixture until you get a constant mix.
4. Boil a suitable amount of water in a wok / start your steamer.
5. Place the cupcake paper cases into the aluminium cupcake tray and add the mix into the cases (until about 3/4 full)
6. Add the aluminium tray into the steamer / wok.
7. Steam for about 15 minutes with the lid on.
8. Remove the cupcakes and allow them to fully cool before serving (unless you want to have it hot and don't mind the sticky texture)

Labels: Asian, Chinese Dessert Recipe, Fatt Koh, Oil Free*

For those who comes back after a hard day's work or for those who is alone and just want an easy and quick meal, this dish is simple and very fast to prepare and very nutritious tool.

Ingredients:

1 plate of cooked rice
1 pc tempeh cut into cubes
1 organic carrot cut into wedges
1 capsicum cut into wedges
1 small pc ginger cut into slices
1 small pc black fungus cut into small pieces
salt and pepper to taste
1 tablespoon olive oil

Method:

Fry ginger slices for a few seconds and then add in black fungus and fry for another 2 minutes. Add in capsicum. carrot and tempeh and rice and finally add in half a cup of water and bring to boil. Simmer further for another 3 minutes.

Health benefits of tempeh

1. High fiber content - One serving of tempeh contains more fiber than most peoples consume in one day. Fiber is essential for a healthy digestive tract as well as preventing many chronic diseases.
2. Tempeh is easy to digest - Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mould predigests a large portion of the basic nutrients. The Rhizopus moulds produce an enzyme phytase which breaks down phytates, thereby increasing the absorption of minerals such as zinc, iron and calcium.
   The fermentation process greatly reduces the oligosaccharides that make beans hard to digest for some people. Studies have shown tempeh to be essentially non-flatulent and producing no more gas than non-legume food.
3. Ideal for people on low sodium diets - Unlike other fermented soy products, like miso which is very salty, tempeh is extremely low in sodium.
4. Contains natural antibiotics - Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.
5. Good for diabetic patients - The protein in tempeh is excellent for diabetic patients, who tend to have problems with animal sources of protein. The protein and fiber in tempeh can also prevent high blood sugar levels and help in keeping blood sugar levels under control.

Labels: Asian, Chinese Recipe, Oil Free*

Asparagus with konyaku
Ingredients:
Asparagus (cut into 2" pieces)
Konyaku (can be bought from supermarket)
3 pcs sliced ginger
2 pcs dried chilli
miso

Method:
1. Fry sliced ginger and dried chilli in a bit of olive oil
2.Add in asparagus and toss for one minute
3.Add in konyaku and continue to fry for another 30 seconds
4.Add a little bit of water and simmer for awhile
5.Turn off flame and add in miso to taste

Health benefit of asparagus
Asparagus is low in calories and carbohydrates, and compared to other vegetables it is
relatively rich in protein. One cup of asparagus supplies only 24 calories, almost half of
which are derived from protein. Asparagus is an excellent source of potassium, vitamin K,
folic acid , vitamins C and A, riboflavin, thiamine, and vitamin B6. Asparagus is also a very good source of dietary fiber, niacin, phosphorus, protein, and iron.

Historically, asparagus has been used as a diuretic and in the treatment of arthritis and
rheumatism. The amino acid asparagine may be responsible for the diuretic effect of
asparagus. When this amino acid is excreted in the urine, it gives off a strong,
characteristic odor.

Labels: Asian, Chinese, Chinese Recipe, Main, Oil Free*, Quick N Easy

Ingredients:
Sweet potatoes ( cut into bite sizes)
Glutinous rice ball
Few crushed pieces of ginger
Sugar

Method:
1. Put sweet potatoes, ginger and water and bring to boil.
2.Turn heat down to simmer until sweet potatoes is tender.
3.In separate pot, boil glutinous rice ball till they float in the water.
4.Transfer the glutinous rice ball to the sweet potatoes and remove the crushed ginger.
5.Add in sugar and simmer until sugar dissolves.

Health Benefits of Sweet Potato :

1. Sweet potato is rich in Vitamin A (betacarotene) and Vitamin C. Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals, this free radicals are chemicals that damage cells.
2. Sweet potato is good for stomach ulcers and inflamed conditions of the colon.
3. It is beneficial for low blood pressure.
4. May be helpful for hemorrhoid because of its high fiber content.
5. Sweet potato is a good food for people involved in heavy muscular work, since this food is high in vitamins and minerals.
6. Sweet potato may help prevent cancer in glands and organs with epithelial tissue due to its high Vitamin A content.
7. Sweet potato is a good food for diabetics, because it helped stabilize blood sugar levels.

Labels: Asian, Chinese, Chinese Dessert, Dessert, Oil Free*

Ingredients:
1. 200g Dried and Raw Rice Cakes
2. Green Leafy Veg of your choice
3. Fresh Shitake Mushrooms
4. Fresh Garlic, Onions and Ginger
5. Sesame Oil
6. 5-spice Tofu
7. Miso Paste

Steps:
1. Soak the dried and raw rice cakes in water overnight (I normally soak all 400g and leave them in the fridge. They can last for over a week)
2. Add about 1 tablespoon of sesame oil to a pre-heated wok.
3. Add the garlic, onion and ginger.
4. Add fresh shitake mushroom, followed by the green leafy veggies.
5. Add the rice cakes and 5 spice tofu and stir-fry until rice cakes soften.
6. Add about 1 tablespoon of miso paste (only after you turn off the flame to avoid destroying the vitamins in the miso paste)
7. Top with some fresh parsley.
8. Serve and enjoy!

Labels: Chinese Recipe, Main, Oil Free*

Tip: If you were to visit Perth (or any other states in Australia), it is an extremely good idea to visit the local supermarket like Coles / Safeway / Woolworths to get some fresh local veg, herbs and fruits. If you would like to try some of the local veg, I'd recommend that you stay in self-contained cottages / apartments so that you can do some of your own cooking. =)


Fresh Parsley + Pot Mushrooms + onions
no extra seasoning needed! just a pinch of salt if you like it a little salty.



Fresh Baby Spinach
wash and it's ready to be eaten raw!



Salad topped with Yoghurt
Stuffed Olives, Zucchini, Fresh Basil, Yoghurt

Labels: Chinese, Chinese Recipe, Fusion, Oil Free*, picnic, Quick N Easy, Recipe, Western

Preparation time: 5 minutes
Cooking time: 5 minutes
Level of difficulty: Easy

Ingredients:
4 medium sized Mushroom
2 celery sticks
half "fried tofu block"
2 medium sized onions
half a box of konnyaku (not the dessert kind, but the ones used for stir-frying - the white squid like thingy in the pic above)

Method:
1. saute the chopped onions in a non-stick pan with a few drops of olive oil.
2. add the mushrooms and stir fry for about 1 minute
3. add the sliced tofu and konnyaku and continue stir fry for about 30 seconds.
4. add the chopped celery and stir fry for another 30 seconds.
5. It should be tasty enough as the mushrooms act as a natural flavor to this dish. If you prefer it to be a little saltier, you can add a pinch of salt or a little soy sauce. If you like spicy food, you can even opt to add a tablespoon of chili paste (I personally recommend vegetarian tomyam paste). If you have more of a sweet tooth, you can dilute a little Hoi Sin sauce and add to it. Also, there's the classic balsamic vinegar which is a very healthy choice.
6. Top with some parsley and enjoy!

Labels: Fusion Recipe, Main, Oil Free*, Quick N Easy

Preperation: 5 minutes
Cooking: 5-8 minutes

Ingredients:
1 medium sized Eggplant
2 medium sized tomatoes
3-4 medium sized fresh mushrooms
garlic
balsamic vinegar
Black Pepper

Method:
1. (I am using a non stick pan, so this is basically a dish that uses very little oil). Slice eggplant to a thickness of about 1 cm. Place the eggplants onto the non-stick. Flip eggplants when the sides are cooked. Remove and place onto serving dish.
2. Drop a few drops of olive oil onto a non-stick pan, add sliced garlic and sliced mushrooms. Add tomatoes last to perserve freshness and juiciness.
3. Top eggplants with the items from step #2.
4. Drizzle some balsamic vinegar / fat free italian dressing / dressing of your choice.
5. Sprinkle some black pepper.
6. Decorate with some parsley (optional)

* opt for the elongated asian eggplant if you want similar sized eggplant slices.

Labels: Fusion, Oil Free*, Quick N Easy, Recipe, Western

Ingredients:
250g Red Bean (Adzuki beans)
Snow Fungus
Rock Sugar / Honey Date

Method:
1. Add water until the water level is about 2-3 cm above the beans in a pot.
2. Soak the snow fungus in water until it is fully softened.
3. Boil over low flame until the beans are soft enough (to your own preference)
4. Add the shredded snow fungus into the the red bean soup and boil for 10-15 minutes over low flame.
5. Add rock sugar/honey date.
6. Can be served hot or cold.

Health benefits:
* Red beans are a good source of magnesium, potassium, iron, zinc copper, manganese and vitamin B3. As a high-potassium, low-sodium food they help reduce blood pressure. Red beans also contain protease inhibitors which frustrate the development of cancerous cells.
* Snow Fungus is very good for one's complexion. Snow fungus is rich in iron, vitamin C, calcium and phosphorus. It is also said to be effective in nourishing the lungs, healing dry cough and clearing heat in the lungs.

Labels: Asian, Chinese, Chinese Dessert, Chinese Recipe, Dessert, Oil Free*

Ingredients:
2 bowls of Red rice
3 Lettuce Leaves
1 Capsicum
half a Garlic
8 slices of Cucumber
Vegetarian Tomyam Paste

Method:
1. Cook the red rice the regular way.
2. Cut the pineapple and dice it.
3. Prepare the capsicum and garlic.
4. Line a plate with a big lettuce leaf and chop the rest into small pieces.
5. When the rice is ready, saute the garlic and the capsicum in a non-stick pan. Add the red rice and the chopped up lettuce. (As it is a non-stick pan, only a few drops of olive oil is required)
6. Cover the pan and let it cook for about 1-2 minutes.
7. Add a heaped tablespoon of vegetarian tomyam paste and toss well.
8. Serve on the lettuce leaf and line with slices of cucumber.
9. Enjoy!

Option: You can add mock meat (i.e. shredded soy fish / vegetarian anchovies)

Labels: Asian, Main, Oil Free*, Recipe, Thai Recipe