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Christmas breakfast muffins

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When festive season is just round the corner, we can’t help it but worry about feasting too much. This year, I have a mission for my family, ‘Eat Healthy and Just Enough’. Over-eating is a subtle disease and can cause many unwanted health problems later on in life. If we want to enjoy our festive food, do it the healthy way. Less sugar, try saturated fats, more fresh produce and omit processed ingredients, in other words … be aware of what we feed ourselves. Here’s a lovely muffin recipe for you to try this Christmas to start your way to eating well.

Flour-less coconut berry muffins

Ingredients
makes 20 muffins

90gm baby oatmeal
300 gm almond meal
100 gm coconut flakes
150 gm young coconut flesh (sliced into strips)
1 tsp baking powder (optional)
a pinch of sea salt
40 gm brown sugar or molasses
4 Tbsp olive oil or Ghee (clarified butter)
4 large free-range eggs
3 – 4 Tbsp Greek yogurt

10 red cherries, deseeded and sliced into quarters
20 blueberries (whole)
10 strawberries (sliced to the size of the cherries)

Method

  1. Cut greaseproof paper into 6″ x 6″ squares. (20 sheets). Crumple them and place them into muffin moulds (3″ diameter cups). Use them like cupcake or muffin liners.
  2. Mix all the oatmeal, almond meal, coconut flakes, coconut flesh strips, baking powder and sea salt together in a large mixing bowl.
  3. In a smaller bowl, mix sugar, Ghee, eggs together and beat it till evenly combined.
  4. Pour the liquid ingredients into the dry ingredients, using a fork mix them together evenly.
  5. Add either 3 or 4 Tbsp of yogurt to achieve a thick moist consistency but not runny.
  6. Scoop a spoonful of muffin batter into a prepared muffin cup. Put in some cherries and berries then top up with another spoonful of batter. Repeat until all 20 muffin moulds are filled.
  7. Pop them into a 180 degrees celsius preheated oven and bake for 15 – 20 minutes or until muffins smells awesome!

 

 

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Braised lemongrass pork trotters

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My ‘Malaysian Tapas‘ cookbook will be at the MPH Bookstores and all major bookstores in the country and Singapore by the end of this month, November 2014. Be sure to check it out, if you are looking for Christmas presents options this year.

Just started work on my 2nd cookbook with my new partner Allie, who happens to be a freelance designer @ http://alliehill.carbonmade.com. Free-time has suddenly become a scarce commodity once again. Planning recipes, shoot schedules and prop hunting has taken very much all my free-time leaving me ‘untradeable family time’ when my kids come home from school but surprisingly, I am loving every single minute of what I am doing. I now have less time to plan for my daily dinners but I have this recipe specially hidden in my pocket for times like these and more importantly my hubby enjoys having it as much as I do.

Ingredients

olive oil
1 pork trotter (chopped into small pieces)
8 stalks of fresh lemongrass (cut into 2″ long, bruised)
6 dried chillies (deseeded, soaked)
1 Tbsp dark soy
5 Tbsp light soy
1/4 tsp crushed white peppercorns
2 cups filtered water
1 Tbsp cornflour (dilute in a scoop of water for thickening)

Method

  1. Heat up some olive oil in a saucepan, fry the bruised lemongrass and chilli for 5 minutes or until fragrant.
  2. Put in the pork trotter and sear them evenly until golden brown on the outside.
  3. Season with dark and light soy, crushed peppercorns and add water a little at a time and bring to a simmer. Leave it to simmer on low heat for 1 – 1/2 hours or till the pork trotters are tender.
  4. Pour in the diluted cornflour and cut off the heat after 3 minutes.

Note : Pork trotter can be replaced with chicken and it tastes just as superb!

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