Miso Tofu
Serves 2
Ingredients:
Miso Paste – 50 gms
Sliced tofu – 200 gms (2” squares)
Dark Soy Sauce – 10 ml
Sesame Oil – 10 ml
Chilli Flakes – 2 gms
- Cut the tofu into 2” square pieces.
- Mix all the ingredients into a shallow bowl.
- Now pour the marinade over the tofu and soak for about 30 minutes.
- Grill the tofu on a heated pan on medium flame until golden brown. Serve hot with a dip of your choice.
Oatmeal Smoothie Bowl
Serves 1
Ingredients:
60g oats toasted
200g dates paste
1 frozen banana
60 ml almond milk
A pinch of cardamom
For garnish
2 g flax seed
2 g grated coconut
1 banana sliced
1 tsp granola
1 strawberry sliced
Edible flower of your choice
Method
- Throw in the dates, banana, and almond milk and cardamom powder into the blender and give it a good stir.
- Toast the oats, soak it in warm water and add to the mixture, mix well and empty it into a bowl. Garnish and serve.
Singapore Laksa
Serves 5-6
Ingredients:
Laksa noodles – 250g
Coconut milk powder – 250g
Tofu – 100g
Ginger – 30g
Garlic – 30g
Lemongrass – 25g
Oil – 20g
Bean sprout – 20g
Green onion – 20g
Shitake mushroom (dry weight) – 10g
Bokchoy – 50g
Chinese cabbage – 50g
Vegetable stock – 3 cups
Salt to taste
Paste
Red chilli – 350g
Onion – 300g
Galangal – 75g
Turmeric – 50g
Lemongrass – 50g
Ginger paste – 35g
Garlic paste – 50g
Candle nut – 70g
Oil – 750g
Salt – 50g
Sugar – 35g
Method
- Blend the ingredients and cook in oil.
- On a hot wok add oil and saute ginger, garlic and lemongrass.
- Add vegetable stock and laksa paste and bring it to a boil. Season with salt and pepper.
- Add the vegetables and tofu. Once the vegetables are done, add the rice sticks and stir until cooked.
- Add coconut milk and mix well. Do not allow it to boil too much as the coconut milk will split with too much heat.
- Pour the contents on to a wide mouthed bowl and top with bean sprouts for garnish. Serve hot.
Lavender Shortbread
Portion – 8 pieces
Ingredients:
Butter – 200g
Flour – 250g
Corn flour – 75g
Icing sugar – 105g
Salt – 2g
Lavender extract
- Take butter at room temperature and add salt.
- In a separate bowl, mix the cornflour and flour well. Add 90g icing sugar to it and mix.
- Keep the remaining icing sugar for later.
- Add the dry ingredients and a few drops of the lavender extract to the butter and mix well.
- Pour onto an 11×11 tray and bake for 30 minutes at 350 F.
- Before putting it into the oven it is a good idea to mark the required size onto the dough so it is easy to cut later.
- Once baked, take it out of the oven and cut when still hot.
- Sprinkle 15g icing sugar after it cools down. Store in airtight container at room temperature.