All posts filed under: Recipes



Palitaw is a popular Filipino street food made from “galapong” – a dough made by combining sticky rice flour and water. “Palitaw”, in the Filipino language, means to bring to the surface, to float, to make it appear. It is aptly named so because when the dumpling is dropped in boiling water, it floats or appears on the surface when it is already cooked. It is then rolled in freshly grated coconut and sprinkled generously with sugar and toasted sesame seeds before serving.   Ingredients:   2 cups glutinous rice flour 1 cup water 1 ½ cup grated coconut ½ cup sugar 2 tbsp toasted sesame seeds   Directions: Mix the glutinous rice flour and water in a mixing bowl. Knead until you have a smooth dough that holds together. Pinch about 1 tbsp of the dough, roll into a ball and flatten into patties. Set aside. Boil a pot of water. Drop the flattened dumplings into the pot , let boil, and wait for them to rise to the surface. Scoop them up and …

granola recipe

Gula Melaka and Mango Granola

Our granola recipe is a delectable combination of seeds, nuts, fruits, and biscuits that provide a slightly sweet, chewy, and crunchy eating experience. It is easy to make and pack, which makes it great for taking on trips, including in school lunches, or keeping in your drawer for healthy snacking needs. Placed in mason jars, it can even be a quick and pretty gift for someone special. Go whip up a batch today and enjoy it over the weekend. Gula Melaka and Mango Granola 3 cups whole rolled oats ½ cup Gula Melaka syrup (or melted gula melaka) ½ cup olive or coconut oil 1 tsp salt ½ cup sunflower seeds ½ cup pumpkin seeds 1 cup nuts of your choice (I used almonds) ½ cup shredded unsweetened coconut 75g dried mango ¼ cup fancy gems   Directions: Preheat oven to 150 degrees. Place the oats, seeds, nuts and coconut in a bowl. Whisk Gula Melaka, oil and salt in a small bowl to combine. Add the Gula Melaka mixture into the bowl of dry …

vietname spring roll

Vietnamese Spring Rolls With Crispy Tofu

Fresh, light, and healthy, these Vietnamese spring rolls make for a delectable addition to any meal. Let our recipe guide you in making this satisfyingly flavorful dish. (Makes 8 rolls / 40 mins) Ingredients: 16 large raw prawns 1 block of rice vermicelli (or one pack of fresh rice vermicelli aka “thick bee hoon”) 8 ounces extra firm tofu, cut into small rectangles fresh herbs: mint, Thai basil, and cilantro 1 carrot, peeled and grated (or cut into very thin strips) 1/2 medium cucumber, cut into thin strips 1 head butterhead lettuce 2 Chinese chives, cut into 7cm lengths 8 rice paper wrappers For the dipping sauce: 4 tbsp warm water 1 tbsp sugar 2 tbsp fish sauce 1 tsp lime juice 1 garlic clove, crushed 1 bird’s eye chili, finely sliced Directions: 1. Heat the oil on medium/high in a heavy, non-stick frying pan. Add the tofu, fry for 5 minutes or so on each side until brown and crispy. 2. Bring a small pan of water to boil and add the prawns, turn …