Healthy Purple Sweet Potato Boba Latte Recipe

Taiwanese Boba Teas are everywhere in Malaysia. They are so tempting. But most of them are loaded with calories, refined sugar and artificial flavouring.

To satisfy our craving, we created a healthy version of Healthy Purple Sweet Potato Boba Latte! Just get some quick cook Boba pearls from Shoppee and we are good to go!

Ingredients

1/2 cup quick cook Boba pearls
6 cups of water
4 screwpine leaves
1 medium purple sweet potato, peeled
1L fresh milk, chilled

Method

Measure 4 cups of water for every 1/2 cup of boba. Bring the water to a boil.

Boil the boba pearls and stir constantly until they begin to float.

Turn the heat to medium and cook the boba covered for 12-15 minutes.

Turn off the stove. Let the pearls sit covered for another 12-15 minutes.

At the same time, boil 2 cups of water with screwpine leaves in another pot.

Cut sweet potato into similar size to the boba.

Simmer until sweet potato is soft and the liquid is just enough to cover the sweet potatoes. Remove screwpine leaves.

Assemble the latte.

Place 2 tbsp of boba at the bottom.

Layer with 1/3 cup of sweet potato soup.

Top with fresh milk.

Enjoy it cold!

Healthy Cauliflower and Potato Gratin Recipe

When I just realised that we have a week old cauliflower and potatoes in the pantry I wanted to cook curry. But what to do when my children do not take spicy food? That calls for aloo gobi for the adults but gratin for the children using the same core ingredients. 

Ingredients

1 (3-pound) head cauliflower, cut into large florets

4 potatoes, cut into slices

salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups milk/evaporated milk

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Mozarella

3/4 cup freshly grated Parmesan

1 cup macaroni

Methods

Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain.

Blanch macaroni until al dente. Drain.

Melt 2 tablespoons of butter, add flour, milk and whisk to combine until no lumps remain.

Remove pan from the heat. Whisk in the remaining 1/4 teaspoon of salt, pepper, 1/4 cup of Parmesan cheese.

Transfer cooked macaroni, cauliflower and potatoes into the 8 by 11 inches baking dish. Cover with a white sauce and carefully mix to combine the ingredients.

Drizzle with the remaining 2 tablespoon of melted butter and sprinkle mozarella on top.

Air fry at 180C for 10 minutes until vegetables are tender.

Serve warm!

Healthy Aloo Gobi Recipe

When I just realised that we have a week old cauliflower and potatoes in the pantry I wanted to cook curry. But what to do when my children do not take spicy food? That calls for aloo gobi for the adults but gratin for the children using the same core ingredients. 

Ingredients

3 potatoes

1/2 cauliflower

2 tomatoes, sliced

2 tsp salt

1 brown onion

Sunflower oil

1 tbsp Garam Masala

1 tbsp curry powder

500g chicken chunks 

1/2 cup evaporated milk

4 tbsp Honey Hub honey with curcumin

Methods

Marinate chicken in Honey Hub and 1 tsp salt for at least 30mins.

Cut cauliflower into florets. Cut potatoes into small cubes about the same size.

Blanch both in boiling water for 5 minutes until cooked. Strain and set aside.

Slice brown onion then sautee in wok until caramelized.

Add garam masala and curry powder. Fry until fragrant.

Caramelize chicken. 

Add milk.

Add cauliflower, tomatoes. Simmer 10-15minutes over low heat.

Serve with Mission Wrap or Basmathi Rice and plain yogurt!

Salted Egg Prawns Recipe

I love prawns! But I can't get my children to love them enough. So this is a recipe that my boys will definitely disprove because they hate chillies. How do you make your children take spicy food?

Ingredients

7 medium prawns shelled and deveined

2 tbsp Ginger juice

a dash of Salt

a dash of White pepper

1 Egg yolk 

2 tbsp All Purpose Flour

1 tbsp Rice flour

150 ml Oil (for deep-frying)

Sauce:

1 salted egg yolks 

2 tbsp Knorr Salted Egg Powder

4 tbsp Oil

2 tbsp Garlic

1 tbsp Sugar

1 Red Chilli (chopped)

¼ cup Curry Leaves

Methods

Steam salted egg yolk for 5mins.

Marinate prawns with ginger juice, salt, pepper and egg yolk for 15 mins. Coat with flour evenly.

Deep fry until prawn is about 80% cooked. Remove from oil and let it rest for 5 minutes.

Meanwhile, sauté garlic and sugar until sugar is lightly caramelized. 

Add red chilli and curry leaves. 

When curry leaves are slightly crisp, lower heat and add Salted Egg Powder. 

Keep frying until fragrant.

Toss prawns into salted egg mixture until evenly coated.

Serve hot.

Healthy Pan Fry Purple Sweet Potato Mochi Recipe

Thank you for reading our homemade recipes! My children and I really enjoy preparing for food together. Not only is it delicious freshly cooked, but we definitely know what goes inside- there's very minimal sugar, full of nutritious ingredients with no artificial coloring and flavouring. 

Ingredients

450 gr mashed purple sweet potato

120 gr glutinous rice flour or more as needed

Hot water as needed

Cooking oil

150 gr peanuts

90 gr honey for drizzling

Peel about 450 gr of sweet potato. Cut into 1-inch slices and steam for 15 minutes until soft and mashable. 

Use the back of the fork to mash the sweet potato while it's hot, until smooth.

Add glutinous rice flour and use a spoon to mix. While the sweet potato is cool enough to handle, use your clean hands to mix the flour and the sweet potato to form a smooth dough. 

Purple sweet potato is usually quite dry.

So add hot water teaspoon by teaspoon until the dough is no longer crumbly. 

 

Cover with a plastic wrap and rest the dough for 15 minutes.

Lightly dust your both hands with some glutinous flour. 

Shape 2-inch ball shaped dough. 

Flatten the dough with palm of the hand and then gently stretch it into about 4-inch diameter. 

Scoop about 1 to 1 1/2 tsp of the sweet peanut fillings and place on the middle of the dough and then wrap. 

Roll again to smooth into a ball and then slightly flatten with your palm.

Preheat about 1 Tbsp of oil.

Pan fry mochi for about 2-3 minutes on each side until golden brown. 

Leftover can be chilled up to 3 days. They can be reheated in the microwave, air fryer (180C for 5 minutes), or in the oven at 180C for 5-8 minutes.

Safe Remedy for Aches and Pains | Perozin cream review

Aches and Pains are parts of our lives. As we age, we are only going to get more of it as body parts undergo wear and tear. This is especially true for joints, particularly the knees and backbone. No one should suffer in pain because it's just not humane. However, consuming long term painkillers can have deleterious effects to the kidneys. Therefore, applying creams with pain relief properties remain the main stay and the safest way.

Simplied illustration of a normal joint
(Photo courtesy of lumenlearning.com)

Osteoarthritis is the medical term to describe ageing joints. A joint links bones together. The end of the bones have a layer of cushion called articular cartilage. Synovial fluid is the lubricating oil to make joint movements smooth and painfree.

As we age, especially if we overuse the joints, the joint space becomes narrowed. The cushion becomes exhausted. There's also less production of the lubricating fluid in the joint. Small spiky parts formed on the ends of bones called osteophytes. This makes movement difficult and painful. Read more about osteoarthritis at Mayo Clinic.

I am a specialist in internal medicine. My interest is in caring for the elderly. With the silver hair tsunami, it's all the more important to ensure our ageing population have a good quality of life and remain as productive as possible. Managing joint pain is a very common issue yet often neglected due to the many other medical problems that we have to deal with. But it cripples many older people. Once people stop moving, their muscles become wasted. And this becomes a vicious cycle of what we call deconditioning, resulting in poor mobility and inability to care for one self independently.

Therefore, I always recommend my patients to get an effective topical preparation such as Perozin which is an effective cream to relieve muscle and joint aches. Sometimes we need to combine that with pain killer tablets and/or even surgery to replace the joint using artificial metal implants.

The main ingredients in Perozin are:

Menthol, cetearyl alcohol, glycerin, Mentha arvensis (wild mint), cetyl palmitate, glyceryl stearate, citrate caprylic/capric triglyceride, Rosemarinus officinalis (rosemary), Arnica montana, Zingiber officinalis (ginger), tocopheryl acetate, octyldodecanol, carbomer, Na gluconate, Na hydroxide, phenoxyethanol, Na dehydroacetate, limonene, linalool, citral

Arnica is an herb that grows mainly in areas with temperate climates. It has anti-inflammatory, analgesic (pain killing) and antiseptic properties. With the addition of menthol, mint and ginger, Perozin cream contains natural ingredients that gives a long-lasting cooling effect to the skin.

The beauty of using analgesic cream is the ability to reapply whenever the pain recurs without having to worry about overdose and side effects. Pain can be very subjective to assess so I really rely on my patients' pain threshold to guide my recommendation with treatments.

Quote PERO5ANGEL to get 100ml Perozin with a minimum purchase. Until 31 July 2020 only.

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Perozin is also available at many major pharmacies like Watson's and Guardian. It's available over the counter which means that it doesn't need a prescription. Get yours now!

Disclaimer: the opinion given is merely a personal experience and does not constitute formal medical advice. Please seek your medical professional's advice before any complementary therapy. Always ask for certified professionals before proceeding with treatment and stop if discomfort or side effect ensues.

Nasi Kerabu with Sambal Fish& Eggplant Recipe

My boys are obessed with blue. That's why we planted butterfly pea flowers in the garden! Not only do they give everything an attractive and natural blue hue, they are also packed with antioxidants! Nasi Kerabu is a famous Malay dish that I have adapted to the common Malaysian palate. 

Butterfly Pea Flower Rice

1 cup Basmathi rice

1 1/2 cups water

1 cup hot water

15 dried butterfly pea flowers

1 stick of lemongrass

2 screwpine leaves

1 tbsp coconut oil

Pinch of salt

Steep the flowers in 1 cup hot water for 5 mins until the water turns blue.

Smash and roughly chop the lemongrass stick.

Add rice, salt, oil and top up water

Kerisik Ikan

Ingredients

50g dessicated coconut

250g mackerel

2 red onions 

2 sticks lemon grass

1 tbsp sugar

Pan fry mackerel pieces.

Smash and roughly chop the lemongrass stick.

Roughly chop onions.

Saute onions and lemongrass until brown.

Stir fry coconut in sugar until caramelized.

Add the mashed fish to the mixture.

Sambal:

Ingredients

 170g fresh red chilies, seeded and cut into small pieces

 1 tablespoon toasted belacan (Malaysian shrimp paste)

 120g shallots, peeled

 1/4  teaspoon  salt

 2 1/2  teaspoons  sugar

 2 tablespoons cooking oil

Blend all ingredients with a food processor.

Heat up a wok with oil. 

Add sambal paste and stir fry continuously until the oil separates from the Sambal.  

Set aside.

Sambal eggplant

Ingredients

2 tablespoons sunflower oil

 1 1/2 tablespoons dried shrimp, soaked in warm water and drained

 1 1/2 - 2 tablespoons Sambal

 1 eggplant, cut into rounds

 1/4 teaspoon sugar or to taste

 3/4 teaspoon fish sauce or to taste

At medium to high heat, heat up a wok with the oil.

Add the dried shrimp until aromatic.

Add the Sambal and eggplant. 

Stir to combine well. 

Add sugar and fish sauce to taste. 

Serve with hard boiled eggs/salted eggs if desired.

Enjoy!