Grilled tripe

Experimented with some lovely tripe on the BBQ. 

1. If the tripe is smelly, wash in some tamarind juice,

2. Cut into 2-3 inch pieces and boil in a stock of some carrots, onion, garlic and large green chilies and some chicken powder. Simmer for 2.5 - 3 hours, depending on how tender you like it.

3. Drain and pat dry the tripe.

4. Melt some better with crushed garlic, chopped spring onions, Korean red chili powder, sesame oil, and a bit of sugar and salt to balance.

5. Spoon over the marinade and leave it in the fridge for the butter to harden.

6. Sprinkle with some dry breadcrumbs.

7. Grill on the BBQ till slightly charred.

Banana Blossom Salad

1 banana blossom

Juice of 1 lemon and 1 teaspoon salt

1 handful of coarsely grated fresh coconut

Half a carrot, coarsely grated

1 bunch of fresh coriander leaves

1 handful of salted peanuts, roughly chopped

1 teaspoon sesame seeds

Deep fried crispy shallots

Salad Dressing

1.5 tablespoon dried shrimp, soaked in water (omit if vegetarian)

2 tablespoons tamarind juice

1 tablespoon lime juice

2 tablespoons sugar or grated palm sugar

2 tablespoons fish sauce (use soy sauce if vegetarian)

1 large clove garlic, minced finely

1cm piece of old ginger, peeled and finely grated

1 chili padi, chopped finely (optional)

1. Remove the outer red bracts of the banana blossom, and the little flowers in between. (You can use the red bracts as decoration, and deep fry the flowers, stamens removed, in some batter)

2. Juice the lemon and add it to a big bowl of water with the salt.

3. Thinly slice the banana blossom and immediately soak in the water with lemon juice and salt.

4. Make the salad dressing by combining all the ingredients.

5. Strain the sliced banana blossom and mix with all the other ingredients and toss with the salad dressing. 

Here's what I did with the little banana flowers. You must remove the inside stamens or they will be bitter. The batter was flour, egg, salt, water and some turmeric powder.

Otah Otah

Makes 12 pieces

30 g dried chilies seeds removed

30g lemongrass (bottom tender parts)

2 kaffir lime leaves

6 garlic cloves

250 g shallots

25g galangal

10 candlenuts

20g belacan

1 tablespoon ground turmeric

⅓ cup oil

1 tablespoon ground coriander

1 tablespoon sugar

1 teaspoon salt

400g mackerel or white fish

200g peeled fresh prawns

2 eggs

100 ml coconut milk

oil for greasing

12 banana leaves 26 cm by 18 cm

24 toothpicks

1. Soak the dried chilies in hot water for 30 minutes. Once they're soft, remove the seeds.

2. Thinly slice the lemongrass.

3. Finely chop the kaffir lime leaves.

4. Discard the soaking water for the chilies, and add to a food processor with the shallots, galangal, garlic, lemongrass, candlenuts, belacan and turmeric. Blitz to a paste.

5. In a wok or a pan, heat the oil and fry the paste till it becomes fragrant.

6. Add in the ground coriander, sugar and salt. Fry till the oil separates from the paste. Transfer to a bowl to cool.

7. Cut the fish into large chunks and add to the food processor along with the peeled prawns. Blitz to a paste.

8. Add the eggs, coconut milk, spice paste and lime leaves. Blend.

9. Brush the dull side of the banana leaves with oil. Add about 2 heaped tablespoons of the mixture and fold in the two sides. Secure both ends with toothpicks.

10. Grill on the BBQ about 5 minutes on each side. 

Adapted from The Meat Men

Crab bee hoon

Serves 4-6

Chicken stock
2 Chicken Carcasses
5-6 chicken feet
2 tablespoons dried soya beans
1 handful dried anchovies (Ikan Bilis), washed
1 white Onion, cut into wedges
5 - 6 garlic cloves, smashed
3 slices old ginger
Half a carrot, cut into chunks
About 1.5 litres water or enough to just cover all ingredients
(Optional: 2 teaspoons chicken powder)

2 large, fresh Sri Lankan crabs or 3-4 small to medium sized (or a combination!)
300g dried bee hoon vermicelli
2 tablespoons peanut oil
6 garlic cloves, finely chopped
3 slices old ginger
2 tablespoons of tsao tsing cooking wine
Chicken stock (above)
1 - 2 tablespoons dried Sole fish powder (made from 3 - 4 pieces of dried Sole)
2 tablespoons salted butter, melted
1/4 to 1/2 cup Carnation full fat evaporated milk
1/2 - 1 tablespoon fish sauce or soy sauce
1 handful of chye sim, cut into 3 inch pieces
Finely ground white pepper

1. Make the chicken stock by adding all the stock ingredients to a large pot. Skim as much scum as possible. Bring to a boil and then cover and lower to a simmer for 2 hours. Strain and discard the ingredients.

2. Cut the pieces of dried Sole fish and fry in some oil till golden brown - do not fry till it's too dark brown! Remove and set on some paper towels to drain the oil. Pound in a mortar and pestle or in a spice grinder till a powder. There will be excess so you can keep this in an air tight container.

3. Soak the dried bee hoon in tap water for 10 minutes and strain.

4. You should dispatch the crab just before cooking, or no more than an hour kept in the fridge on ice.
Cut the crabs into pieces.

5. In a large wok, heat the oil and add the crab pieces. Toss a few times and add the ginger and garlic. Keep tossing for about 5 minutes. Less than 5 minutes if you're using small crabs.

6. Add in the stock, Sole fish powder, melted butter and evaporated milk. Start off with 1/4 cup first. You can add more later if you prefer it milky.

7. Bring to a boil and add the fish or soy sauce, and white pepper to taste.

8. Add the strained noodles and chye sim to a large claypot and transfer the crab and stock to it. Cover and cook on for another 5 minutes.

9. Give the stock a final taste. If you like it more milky, add more evaporated milk.

10. Turn off the fire and serve in the claypot. Garnish with coriander leaves if desired and serve with dipping sauce of sliced chilies in soy sauce.

Adapted from The Bonding Tool.

Avocado brownies

1 large ripe avocado

1/2 cup coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

3 eggs

1/2 cup coconut flour (do not substitute for other flours as coconut flour behaves quite differently)

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon baking soda 

1 handful of chocolate chips (optional)

1. Preheat the oven to 180 degrees Celsius

2. Grease a square baking tin 8 X 8 inches and line it with two pieces of baking paper, cut to fit 8 inches in width but longer in length so it hangs out the sides, and place the two pieces in a cross over each other. Clip the tops of each side with metal clips if you like or just fold it over. This method makes it easy to remove the brownie. 

3. Remove the flesh of the avocado and blitz together the avocado, coconut oil, maple syrup and vanilla. You can use a blender or food processor, or even a hand blender. But it has to be very very smooth with no lumps. 

4. Scrape off the avocado goodness into a mixing bowl and beat in the eggs. 

5. Add the coconut flour, cocoa powder, salt and baking soda. Mix. 

6. Add chocolate chips and fold them in. 

7. Pour the batter into the prepared tin and bake for 25 minutes. 2-3 minutes less for fudgy, 2-3 minutes more for cakey. (Personally don't like cakey brownies... If you do then you might as well make a chocolate cake?) 

8. Allow to cool for 30 minutes or longer before removing it from the tin. 

9. Cut into nine squares. These can be stored in the fridge or freezer. 

Adapted from The Healthy Maven.

Braised beef and pork organs

Variety of beef and pork organs. I used:

Honeycomb beef tripe

Beef tendon

Beef liver

Pig intestines

Tamarind juice (to wash the honeycomb tripe if necessary)

4 slices of ginger

5 garlic cloves

Half an onion, cut into wedges

3 pieces red fermented beancurd, smashed

2 heap tablespoons chu hou sauce

Splash of tsao tsing wine

1 tablespoon oyster sauce

1 teaspoon thick dark soy sauce

1/2 teaspoon sesame oil

1 star anise

5 cloves

1/2 stick cinnamon

1 tablespoon sugar

1 teaspoon chicken powder

1 teaspoon white peppercorns

1/2 carrot, cut into pieces

1.5 litres of water

1. Wash the honeycomb tripe in some tamarind juice if it is very smelly.

2. In a pot, fry the ginger, garlic, onion, chu hou and beancurd in a bit of oil till fragrant.

3. Add a splash of tsao tsing wine and then add the water.

4. Add the rest of the ingredients, including the organ meat.

5. If using liver, add it at the last minute. Boil in water first, then add to the rest of the pot.

6. If using tripe, tendon and intestines, bring to a boil and simmer over low heat for 2 - 3 hours. 

7. Serve on top of noodles or rice with some hot mustard and chili sauce.

Pistachio Edamame Pesto

Makes about 2 cups

3/4 cup frozen edamame, shelled and soaked in hot water
1/2 cup shelled pistachios
2 cloves garlic
3/4 cup basil leaves
1/4 cup grated parmesan
1/2 cup olive oil, plus a bit more
Zest of half a lemon
Juice of half a lemon
Salt & pepper

1. Combine all the ingredients except for the oil, lemon juice, salt and pepper in a food processor and blitz. You may need to run if for a while to get a smooth but a little chunky consistency.

2. Gradually add the oil. You may need a bit more to loosen it up.

3. Add the lemon juice, salt and pepper to taste.

Use with pasta, as a sauce for meats, or on some sliced toasted bread.

Adapted this recipe from here.

Sugar and dairy free muffins with frosting

Makes 6 jumbo and 12 mini

For the frosting:
1 270ml can of coconut cream (it has to be 100% natural with no gums or stabilizers)
1/2 teaspoon vanilla extract

For the muffins:
5 ripe bananas or 10 small bananas (I prefer the small ones as they're sweeter)
1/2 cup unsweetened apple sauce
3 tablespoons coconut oil, melted at room temperature
3 teaspoons vanilla extract
1 teaspoon baking soda
3/4 cup wholemeal flour
3/4 cup oat flour (make your own by grinding oats to a fine powder, then measure 3/4 cup)
1 teaspoon cinnamon
A pinch of nutmeg
A pinch of ground cloves

1. Prepare a day in advance the can of coconut cream and place it in the fridge overnight. Do not shake the can!

2. The next day..... Preheat the oven to 190 degrees Celsius.

3. In a mixing bowl, mash the bananas and add the unsweetened applesauce, coconut oil and vanilla extract.

4. Add the baking soda and mix well with a whisk.

5. Sift in the wholemeal and oat flour, cinnamon, nutmeg and cloves into the banana mixture.

6. Mix with a fork lightly but don't over mix. Scrape the sides with a spatula too.

7. Line the muffin tray with liners or grease with some coconut oil and bake for 20-25 minutes till a skewer comes out clean. This could take longer for the jumbo sized ones.

8. Let them cool completely before removing from the tray to frost.

9. Place a mixing bowl in the freezer for 5 minutes. Take the coconut cream can from the fridge and turn it upside down. Use a can opener to open the bottom. You'll find there's a layer of coconut water. Pour it out into a cup and you can use this for smoothies! You only want the cream that's left behind. Scrape the cream into the frozen mixing bowl and beat it with an electric mixer till it's like whipped cream. Add about 1/2 teaspoon vanilla and beat again.

10. With a offset spatula or butter knife, frost the cooled cupcakes. And decorate as you wish!

Baked these for my baby's first birthday and also whenever I have leftover bananas. He absolutely loves them as a snack without the frosting too. This recipe was adapted from fitmamarealfood.

ABC Muffins (Apple, Banana and Carrot)

1 large egg
1/4 cup melted butter (I used salted - if not using salted, add a pinch of salt)
1/3 cup mashed ripe bananas
1/2 cup unsweetened applesauce
1.5 teaspoon baking soda
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
1 teaspoon vanilla extract
1 cup grated carrot
2/3 cup rolled oats
1/2 cup ground almonds
1 cup + 2 tablespoons wholemeal flour

Optional:
Cream cheese frosting (recipe below)
Chopped walnuts

1. Melt the butter in the microwave and preheat the oven to 190 Degrees Celsius.

2. Whisk the egg, bananas, applesauce, baking soda, sugar, ground cinnamon, nutmeg, cloves, milk and vanilla extract. Add in the cooled melted butter.

3. Mix in the grated carrot, oats and almonds.

4. Sift in the flour and mix. Do not over mix.

5. Divide into a greased muffin tray (6 jumbo or 12 normal sized).

For the frosting:
1/2 cup unsalted butter room temperature
3/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
1 teaspoon vanilla extract

1. Cream the butter and cheese with an electric mixer until smooth.

2. Add half of the sifted icing sugar, mix, then add the other half.

3. Add the vanilla extract and mix again.

4. I stuffed my muffins with the frosting using a piping nozzle but you can omit, or cut a bit out from the middle and spoon in the frosting.

5. Spread it on top of the muffin and garnish with chopped walnuts.

Spicy cheesy pork scone balls

Makes about 25-30 balls

320g minced pork

1/2 teaspoon Lawry's salt free 17 seasoning

1/4 teaspoon Chili powder (or more depending on how spicy you like it)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

A few pinches of salt

Dash of finely ground white pepper

1/4 cup finely sliced spring onions

1.5 cups grated cheddar cheese

1 cup self rising flour

2 tablespoons milk (plus more if your mixture is too dry)

1. Mix the Lawry's seasoning, chili powder, garlic and onion powder, salt and pepper with the mince pork. 

2. Add the spring onions, cheese, flour and milk. If your mixture is too dry and there's still flour left, add a bit more milk till it comes together. 

3. Chill in the fridge for about an hour. 

4. Preheat oven to 230 degrees Celsius.

5. Roll the pork mixture into 1.5 - 2 inch balls. Bake for 15-20 minutes or until it turns brown. 

6. Serve with garlic mayonnaise. 

This recipe was adapted from foodwishes.com

Yam cake (Wu tao gou)

Main Ingredients:

About 320g Thai yam/taro
1 medium red shallots, sliced
2 chinese sausages
4 small dried chinese mushrooms, soaked in hot water, and marinade with a dash of soy sauce and a punch of sugar
2 dried scallops, soaked in hot water
20g dried shrimp, washed
1 clove garlic, finely chopped

* Do not discard the soaking liquid!

Seasoning:
150 ml  of water that the scallops and mushrooms was soaked in
1/2 teaspoon oyster sauce
1 teaspoon chicken powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five-spice powder
Dash of finely ground white pepper

Batter:
85g rice flour, sifted
1.5 teaspoon wheat starch, sifted
150ml water

Other ingredients
150 ml water
1/2 teaspoon sesame oil

Garnish:
Spring onions
Toasted sesame seeds
Sliced red chillies

1. Soak the mushrooms and scallops in hot water for at least 20 minutes. Do not discard the soaking liquid.

2. Cut away the skin of the yam and into 2cm cubes. It should weigh about 320g without the skin.

3. Slice the shallots and fry in oil till golden brown. Remove and drain and keep the oil that is in the wok.

4. Immerse the Chinese sausages in boiling water, then take out the skin and cut into small cubes.

5. Squeeze the water out of the mushrooms and cut into small cubes, same size as the sausages. Marinate in a bit of soy sauce and sugar.

6. Squeeze the water out of the dried scallops and shred. Save both soaking water.

7. Rinse the dried prawns and give them a rough chop.

8. In the same wok which you fried the shallots, fry the cubed sausages till it's fragrant. Then add the mushrooms, scallops, prawns and garlic. Fry for about 3-5 minutes, or until the mixture smells really good. Remove from the wok.

9. In a bowl or measuring cup, measure out 150ml of the soaking liquid and add the oyster sauce, chicken powder, sugar, salt, five spice powder and pepper to it. Whisk and mix well.

10. Fry the yam cubes in the same wok until it changes colour. Remove 1/3 of the cubes and set aside.

11. Pour the seasoning mixture into the wok. When it comes to a boil, turn off the fire, cover, and let it sit for 15 minutes.

12. While waiting, sift the rice flour and wheat starch and pour in 150ml of water. Whisk well.

13. Prepare the tin. Line a 8.5 inch round steel shallow plate with baking paper and brush with sesame oil.

14. After 15 minutes, start the fire again and pour in the sausage/mushroom/scallops/prawns/garlic mixture. Add in the saved 1/3 cubes of yam and another 150ml of water. Bring to a boil.

15. Once it's boiling, turn the fire down to low and pour in the flour mixture. Remember to give it a whisk first as the flours might have settled to the bottom.

16. Stir the mixture until it becomes quite thick, so that when you lift it up with a spatula it won't fall down easily.

17. Pour the mixture into the lined tin and smooth the top with a spatula. Steam for 1 hour and then allow to cool.

18. Garnish with toasted sesame seeds, spring onions, sliced chilies and the fried onions.

19. Optional, you can slice and fry in a pan after steaming and cooling.

*Note: This feeds about 4-6. If you want you can double the recipe and put it in a 9 inch round cake tin.

This recipe was adapted from a recipe from the YouTube Channel wantanmien.