All posts tagged: food

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

Gluten Free Waffles

Coconut flour is not only a low carb, gluten free alternative to wheat. It is high in protein, and contains more fibre than wheat brand has to offer. With all things good coconut waffles has to offer it’s now a regular show at home. Ingredients  1/3 cup unsweetened shredded coconut/ coconut flour 1 1/2 cups almond meal 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 5 eggs *preferably free range 3/4 cooked sweet potato mashed 1 teaspoon pure vanilla extract Method Preheat oven to 160 degrees c. to toast the coconut until golden brown and fragrant about 3 minutes. Remove from oven and set aside to cool. In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon. In a seperate bowl, whisk together eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined. Allow the batter to rest for 10 minutes Pour batter onto the waffle iron (this will depend on the waffle maker you’re …

Coffee in Myanmar

Artisanal sourcing, roasting, and blending brought on espresso bars leading to chains of café’s namely,  Starbucks which are retrospectively titled  the “Second Wave of Coffee”. Now the trend is moving onto Third Wave Coffee;  aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, and varietal (similar to other complex culinary products such as wine, tea, and chocolate). In Myanmar the choices you get can be rather limited it’s all about the instant sachet, it’s so much of a norm that it’s commonly accepted to serve hot water and a flavoured powder of your choice mixed with non dairy creamer all for you to stir. On the plus note it’s interactive, consistant, and changing the mind post ordering isn’t so much a big deal. so long as the sachet isn’t open. Call it new wave, back wave, insta-wave, or whatever you feel like. I’m not crazy about sachet drinks, but this is how the locals generally do it, and I respect that.  I appreciate  having the perspective. …

Sesame crusted salmon

    Salmon is one of the better quality protein choices, this isn’t so much because of it’s protein content (although it does rank high) but for it’s rich supply of Omega-3 fatty acids, one of the best sources of Omega-3 you can find. Don’t freak at the word ‘fat’ not all fat is bad for you, these fatty acids helps prevent inflammation, protection from heart disease, aids brain function, and protect the nervous system from damages of aging. When purchasing salmon try steer clear of farmed as they are commonly crammed in pens filled with chemical, waste, and fed synthetic blends. This means less nutritious and likely to be treated with antibiotics you shouldn’t need to introduce to your own body. Buy wild salmon from a reputable source that supports sustainable fishing.   Sesame Crusted Salmon with sweet potato and orange dressed salad. Ingredients One medium sized sweet potato approx 200grams, peeled, thinly sliced. 2 x 150g Salmon fillets, skin on. 2 Tablespoon black or white sesame seeds 1 Teaspoon olive oil 1 Tablespoon …

Char Koey Teow, Penang, Malaysia

Char Koay Teow, is literally translated as “stir-fried ricecake strips”. Variation of the dish is typically prepared at hawker stalls around South East Asia. Of all the notable places to get Char Koay Teow from, the most popular by far is Penang Koay Toew. One must when visiting Penang is to drop by the mecca of all fried rice cake outlets; the infamous Lorong Selamat Koay Teow. I can’t recall the last time seeing anyone using charcoal as a cooking medium aside from the barbie. There’s nothing quite like this back home in NZ, the closet you can get is probably from Selera in Newmarket, Auckland.