Month: December 2015

Bang Chang Kuih, Penang

Mother of all pancakes. Bang Chang Kueh, is commonly found in Malaysia,Singapore and Indonesia.The sweet pancake is usually filled with roasted peanuts, cream corn and sugar. Although there are many variations of this with brown sugar, banana, condense milk, and cheese. My all time fave is the stock standard sweet corn, crushed peanuts, and sugar sprinkles. The morish pancake is chewy in texture with crispy sides, best eaten hot off the pan. Advertisements

Meat Free Monday, Vegan Cannelloni

  After 5 years of being a vegetarian I pulled the hiatus while backpacking in South East Asia, it was  hard to travel with a specific dietary requirement, my diet was impeding my health as I was trying to balance an active lifestyle running and the resources that was available in my locality. Regardless I’ve since decided to adapt Meat Free Monday, I do it because of sustainability. It takes vast amount resource to produce meat; water, methane production,less use of growth hormone, antibiotics, chemicals. I’m not at all against eating meat, but it’s the method that is wrong to me, ethics is another reasoning. I can go forever talking about this, but I wont. I’m going to add one last bit though, “It cuts me every time I see waste, people over ordering and leaving bits to waste. It’s not uncommon to see chicken parts, half a fish, being left to be chuck in a restaurant, seriously. Think about it!. The living thing died in vain for the sake of your disposal, lovely. Live …

Blueberry Muffins with zing

Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this  cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys! Ingredients 1/2 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 6 eggs *preferably free range 1/2 cup coconut oil, melted 4 tablespoons honey 1/2 tablespoon vanilla extract zest of 1 lemon 2 tablespoons juice of lemon 1 1/4 cup blueberries * fresh or frozen Method  1. Preheat the oven to 180 degrees celcius. 2. In a small bowl, mix coconut flour, salt, and baking soda. 3. In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated. 4. Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick. 5. Let it sit cool before …