Lazy Keto Grilled Waffles Recipe

We don't make waffles very often so we didn't invest in a waffle pan. Instead we use our grill pan to make equally delicious waffles! There you go, our simple low carb low GI waffles!

Ingredients

100 grams all-purpose flour

30 grams cornstarch

30 grams coconut flour

1 teaspoon baking powder

1 tablespoon erythritol sweetener

1/2 teaspoon salt

250 ml milk

80 ml vegetable or lightly flavored oil

2 eggs

With a hand mixer, beat together eggs, sugar and melted butter till light and fluffy. Add milk and beat further for 1 minute.

Add the flour mixture and beat till it is mixed. The batter has to be slightly thicker than a pancake batter.

Preheat your grill pan on medium heat. 

Brush the center of the pan with a good high-heat oil-- coconut oil, grapeseed, canola oil or clarified butter.

Pour 1/2 cup of batter in the center of your pan, letting it spread.  

Lower the heat and let it cook for about 3-4 minutes. 

Don't rush the cooking so the waffle has time to develop the crisp ridges and cook the center without burning.

Once the edges start to look dry and the bottom has turned golden and crispy (lift an edge to take a peek), you can flip it.

Press down slightly with your spatula. 

Let it cook for another 2-4 minutes before removing from pan to a wire rack.

The wire rack will let the waffle rest and cool without creating steam that will soften the crispy edges. I learned it by creating some soft waffles like the picture above. Lol.

Enjoy with a good fruit compote, cream cheese，  peanut butter, chocolate spread or even more butter!

Tips: 

They don't taste as good when left to cool. But if you have excess batter, you can refrigerate it overnight.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.

Honey Papaya Sorbet Recipe

No ice cream maker at home? We still can make healthy sorbet using fruits at home. This hot weather and papaya season calls for none other than honey papaya sorbet!

Ingredients

10g jelly powder

250ml water

2 tbsp pure honey

1 medium papaya peeled and cubed

In medium saucepan combine jelly powder, water and bring to a boil over medium high heat, stirring until powder dissolves.

Can be made in advance and refrigerated up to 2 days in an airtight containter.

Place all ingredients into a blender and puree everything.

Pour into a freezing container and store in the freezer for two hours.

Take out and beat to break the ice crystals.

Keep in the freezer for another two hours and take out and beat.

Freeze overnight.

Leave on the countertop for 5 minutes before scooping and serving.

Enjoy!

Potato Chips Omelette Recipe

Potato Chips Omelette is being viralled in social media nowadays. Since Mr husband bought a pack of Lay's potato chips, let's try it out! We fried it in the conventional way instead of boiling it using the chip wrapper because it's way faster. We also believe that the plastic wrapper is not safe to be heated in boiling water.

Ingredients

4 large eggs, beaten

0.5 cups Lay's Salt& Vinegar potato chips (about 2 ounces), crushed

2 tbsp. oil

1small onion, chopped

0.25 cups medium sized brocolli florets only

0.25 cups julienned carrots

0.25 cups shredded salmon

50g cream cheese or 2 slices of cheddar cheese

20g cheese sauce powder

60ml warm water

In large bowl, combine all ingredients.

In 10-inch nonstick skillet, heat oil on medium-low. Add onion, cook 8 minutes.

Add egg mixture. Stir slowly until edges start to set, then cook undisturbed until top is mostly set.

Cover with large lid and carefully flip. Slide omelet back into pan; cook 5 minutes or until set.

Dissolve cheese sauce powder in warm water and serve as dip.

Enjoy!

Lazy keto banana ice cream recipes

While it's very tempting to grab tubs of ice creams from the stores, since the children are staying at home during MCO, we have more time indoors. Afterall, we still have a few bunches of bananas and 1kg peanut butter purchased from Shopee! Speaking about silly excuses to justify our purchase during the 4.4 sales :p

The first recipe is for an instant guilt free afternoon treat.

Banana peanut ice cream

Ingredients

2 Tbsp almonds

2 Tbsp pumpkin seeds

2 Large bananas cut into coins and frozen

1 Tbsp Natural peanut butter + additional for drizzling

2 chopped Oat Krunch Chunky Organic Hazelnut Cookies

Serves 2

Preheat oven to 180 degrees C fanforced and spread the almonds and pumpkin seeds onto a small pan. Bake until lightly golden brown and toasted, about 5 to 10 minutes.

Place the frozen banana coins (cutting them into coins before freezing helps them blend smoother) and the peanut butter into a high-powered blender and puree.

Add the toppings and enjoy it straightaway!

The second recipe calls for more freezing time and space in the freezer which we are lacking.

Chocolate banana peanut ice cream

Ingredients

4 ripe bananas

4 dates or 2 tablespoons maple syrup/honey (optional)

1/2 cup fresh milk

1/4 cup peanut butter

1/4 cup cacao or cocoa powder

2 tablespoons instant coffee powder (optional)

3 tablespoons vodka (optional)

1 pinch salt

Chopped KitKat bars (number to your liking!) and more for toppings (because life is too short)

Serves 6

In a blender, puree all the ingredients until smooth. 

Look at my busybody boy helping out.

Add in chopped KitKat bars and mix well. Transfer to a freezer safe container and freeze for 4 hours or overnight. 

Remove 10 minutes before scooping to soften the ice cream a bit. 

Add the toppings if desired and enjoy!

2 Kids Friendly Tofu Recipes

My eldest loves tofu. He's a very picky eater. Believe it or not-- he used to survive on eggs and tofu only. So sneaking nutritious ingredients into eggs and tofu is a sure way to make him eat!

Specialty fried tofu 

Ingredients

2 eggs

1 box of silky tofu

1 tube of Japanese egg tofu

30g all purpose flour

30g rice flour

1/2 piece of minced chicken breast

1/4 cups of julienned carrot

1 small onions, chopped

Salt, pepper, sugar to taste

350ml oil for frying

Serves 4

Place 1egg, half the flour, silky tofu, egg tofu, onions, carrot and chicken into the food processor. 

Once combined well, steam the mixture in a square metal baking tray in boiling water for 5 minutes.

Cut the tofu into squares.

Coat each tofu with a layer of beaten egg.

Then coat each tofu square with the other half of flour mixed. 

Deep fry in hot oil until golden. 

Serve warm and enjoy!

Silky smooth tofu egg custard

Ingredients

4 squares of firm tofu

4tbsp minced chicken (marinated in soy sauce, sesame oil and corn starch)

2eggs

200ml warm water

8 goji berries for decoration

Salt, soy sauce and sesame oil to taste

Serves 4

Lightly beat and season the eggs.

Slowly add the warm water in and mix.

Strain the egg mix into a round stainless steel plate to get rid of bubbles.

Place the tofu into the egg mix.

Place chicken mince and goji berries on top of each piece of tofu.

Cover with heat proof cling wrap/another plate.

Steam over low heat for 8 minutes or until set (jiggly yet firm). 

I forgot to add warm water.... Therefore the custard became a bit coarse in the photo.

Enjoy while warm! 

Healthy Nasi Lemak recipe

Most Malaysians crave for that occasional coconut milk rice for breakfast. But this dish is great for lunch and dinner as well. How to make it healthier? It's none other than substituting the coconut milk with fresh milk and use low GI rice such as Basmathi rice.

Nasi Lemak (Coconut Milk Rice) ingredients

A: 
0.5 tablespoons coconut oil
1shallot,
sliced 0.5 inch ginger,
sliced1 clove garlic
125g Basmathi rice, washed and drained

B: 
200 mlwater
100 mlNestle full cream milk
2pandan leaves

Sambal Ikan Bilis (Chilli Anchovies)

1.5 cups dried anchovies (We used bilis bulu ayam as it's more crunchy-- fry it over medium and high heat just when they started to turn golden)
0.5 cup oil
2 cloves of garlic mashed
6 shallots mashed
15 dried chillies or 75ml chilli paste
1.5 tsp belacan (prawn paste)
0.5 tspsalt
1.5 tbspsugar
2 red onions mashed
2 tamarind pulp soaked in1.5cups water

Other Ingredients

3 eggs hard boiled, cut into halves
1cucumber cut into slices
1 cups peanuts

Serves 4 (conventionally 250g rice is used but our family doesn't eat much rice)

In a pan, stir fry ingredients A until fragrant.

Add in rice and stir for a while. Turn fire off.

Transfer the rice into a rice cooker and pour in ingredients B.

Let the rice cook in the rice cooker.

Done!

Serve with sambal and condiments. We also had stir fry sweet potato leafs and sambal squid for lunch.

Since today is Easter Sunday with MCO still in place due to Covid 19, we had a mini Easter egg hunt at home using the hard boiled eggs after breakfast. The children were extremely egg-cited to be able to decorate the eggs with food grade magic colour pens.

1 of the spots I hid the egg.

Tips: If no coconut milk is added to the rice, the rice is safe to be kept refrigerated overnight.

How to make Sambal Anchovies and side dishes for the nasi lemak? I followed the recipe from HuangKitchen.com.

Enjoy! 

Turon/ Sweet banana spring rolls recipe

What do to when my in laws send me a cardboard box full of wonderfully riped bananas? Besides eating them as fruits, this is one of the easiest dessert recipes I have-- Turon/ Sweet banana spring rolls. Quick and easy-- can involve the children to help as well.

Ingredients:

4 ripe bananas, cut into 8 pieces

Spring roll wrapper

Optional:

1 can of ripe jackfruit or fresh ripe jackfruit, cut into strips

½ cup Brown sugar + 1 tbsp. cinnamon powder ( other options include chocolate sauce, cream cheese or peanut butter)

Instructions:

Place the brown sugar- cinnamon mixture into a bowl. Roll the banana slices in the brown sugar.

Place a wrapper in your working area and then place a slice of banana on the wrapper. 

Replace the cinnamon sugar with 1 tsp of chocolate sauce, cream cheese or peanut butter spread in the center of the wrapper.

Add 4 to 5 strips of jackfruit if desired.

Make the spring rolls into rectangular or log shaped.

Spray spring rolls with vegetable oil.

Line the Air fryer basket with perforated parchment paper and place the turon.

Air fry at 210C for 12 minutes, flip after 9 minutes. Spray with vegetable oil after you flip to make the rolls crispy.

 Enjoy while warm!