Vegan Macadamia Ice-Cream with Maple Caramel Sauce
Ice-cream is not my season dessert at all. It is my all year round favourite desserts. Even though, I still have ice-cream in the snowing day. :)
I promise you all, this is the most easiest way to make ice cream for vegans. Even you haven’t own a powerful Vita-mix, or ice-cream maker. You still can work out to achieve a smooth vegan ice cream at home.
I fancy waffle recently for myself. By taking a challenge to make a crispy vegan waffle without any egg. Any idea for me?
I did make some waffles with egg long time ago for my kids. Those are crispy and smell lovely. But having a waffle without egg, will be it crispy enough? Not so sure! Anyway, bloggers are telling me that they’re so crunchy enough compare to the eggy one. Will I have a try?
Forgot this post that I wrote a long time ago. Today I just have some spare time to search my blog’s draft. Accidentally and surprisingly found it. Do they look adorable?
Such so easy to prepare this curry puff. You can use any leftover ingredients that sit in your fridge, finish them off without wasting.
You can buy the shortcrust pastry from the shop or make it by your own. I rarely buy any ready-made pastry. I love to make my hands in flour. And the shape of this puff can create by yourself. Just fold into a triangle and seal the edge should pretty enough!
2/3 cup Chilled Nut butter, soy butter or solid coconut oil
1/2 tsp Sea salt
3/4 cup Water, more or less
For the Brushing:
2 tbsp water or nut milk, mix with pinch of turmeric powder
For the Pastry: Sieve the flour with the salt in a mixing bowl, add cubed butter and work with finger tips to rub all the butter into the flour, until it looks like breadcrumbs. Add water a little bit at a time, and bring all together to form a dough. Wrap with a piece of cling film and chill in the fridge for few hours or overnight perfectly. Remove from the fridge half hour before use.
For the Filling: Peel the potatoes, cut into small cube size. Heat a large frying pan over medium-high heat, add the tofu or tempeh or whatever you use, stir fry until it golden brown, add potatoes, peas and quick stir, let it cook for another 2 minutes, add all the spices and curry leaves, seasoning with sea salt. Add 1 cup of water to cook until the potatoes soft and fluffy. And add another 1/2 of water and keep the heat for another 1 minutes, off heat, it will maintain the fillings has a bit of sauce and moist.
Preheat the oven to 400°F/200°C/180°C (fan oven) or gas mark 6.
To make the puff: Dust the table with flour and roll the dough out with a rolling pin. Use a cookie cutter to cut out the circle (you can use whatever size you like), spoon some fillings on the middle of the pastry and fold into half moon shape, seal the edge like a Cornish pasty. Brush the top with the turmeric mixture. Place on a lined baking tray and bake for 15 minutes until golden brown.
Note: You don’t need to make the shape like mine. Just fold the pastry in half to form a triangle shape will be fine.
Maybe you have heard about how I love lemon before! Or maybe you haven’t heard about it, if you’re new to stop by my blog recently! Nevermind! Lemon is my all time guest on my fruit bowl. Apple is my second, lime will be my third favourite fruit. Sounds I love the citrus fruits more. Bingo! It is true! Tell you something, I like to drink a cup of apple cider vinegar dilutes with water every morning. They cleanse my gut amazingly well. Some people said it can get rid of belly fat as well. But unfortunately, it seems not working for me! :(
Singapore-style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, turmeric powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers.
However, do you know that Singapore rice noodle dish wasn’t coming from Singapore!!!
The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong. It is truly a Hong Kong cuisine. And is also very popular in English, Australian, Canadian, and American cuisine. Despite the name, this dish is virtually unknown in Singapore. Sources have claimed that this dish may be sold under the name “Sin Chew Fried Bee Hoon”, but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles. This information taken from here.
For the most authentic version has meat, shrimps or egg. The bean sprout is the most necessary among the other vegetables. Accompany the spices with the curry powder, ground turmeric and chilli.
1 tbsp Mushroom flavoured soy sauce, or substitute with light soy sauce if you can’t find it
1 tablespoon vegetable oil
1 heap tsp ginger paste (use a mortar and pestle or grater)
1 heap tsp Garlic paste, (optional)
1 medium carrot, peeled and cut into matchsticks
1/2 Green pepper and Yellow pepper both, cut into thin strips
5 stems Asparagus, trimmed, snapped in half
1 cup cubed Fried Tofu, available in Asian markets
1 small Chinese dried wood ear/ mushroom, soaked and cut into thin strips
1 tsp sesame oil
1 packed cup beansprouts
1/3 cup Fresh coriander, chopped
4 lemon or lime wedges, (optional)
Soak the rice noodles according to package instructions. Drain well and set aside in the colander.
Heat oil in a large wok. Add the ginger and garlic, if you use and let them sizzle on medium heat, till fragrant and lightly browned. Add carrot, asparagus, tofu, wood ear, sauté the vegetables for one or two minutes. Then throw the peppers and bean sprouts in. Keep sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
Work quickly, stir and mix everything together. Transfer to a plate.
Turn up the heat to medium-high and add oil. When the oil reaches the hottest point, pour the drained rice vermicelli. Add all the spices in and work quickly by using two spoons or tongs. Add all the cooked vegetables, toss and combine everything till the noodles are well coated. Well seasoned with salt and soy sauce.
Turn off heat and add sesame oil, toss well.
Serve immediately, garnished with chopped coriander/ cilantro and lemon or lime wedges on the side to squeeze over the noodles.
Try not to over cook the vegetables, to keep the crunchiness.
Whatever the vegetables that you can add in this dish, like Chinese green, fine beans, green beans, or broccoli sprouts.
Have you seen my previous post: the Mexican Buns? There has three most popular buns in Hong Kong. The Mexican bun is one of them. Lots of people in Hong Kong will have these buns for their quick breakfast or lunch. Today, I like to share the second one, called ‘ cocktail buns’. Have you heard about it? How is the name come from? Those are not my concern, I just like to eat it. Simple as that!
And the third one, I promise you, will share it later. :)