Classic Crepes (gluten-free option)

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Fall, friends! It’s here, and I don’t know about you but I’m ready. Hello, excessive amounts of anything with pumpkin and apple pies. Hello, my favourite season.

The term has once again started, and with it comes a sense of both excitement and dread. To be intellectually stimulated is one thing, but it’s important to not let the intimidation of new, bright faces obfuscate any goal, be it professional or personal.

Enough with my obsession with pancakes. I let crepes take over this time. Sometimes a change of breakfast routine is all you need to feel excited about a new season, a new beginning, a new.. anything. These crepes can be made with any flour you wish, however buckwheat or spelt does result in a fluffier crepe with a more interesting flavour dimension. I never was a buckwheat gal, but decided to experiment with the rather wholesome-looking grain after a friend of mine whipped up a delicious buckwheat veggie dish for me last year, and since it’s free of gluten, it’s worth a try for my increasing number of gluten-free peeps. What’s more, more buckwheat, barley, brown rice and basically anything not scarily white is a good way of reducing intake of refined sugar and carbohydrate, for as much as I (and most of us) love the stuff, it does nothing for the brain or body, and can possibly trigger terrible eating habits.  Furthermore, it’s exciting just knowing that buckwheat:

  • is full of the bioflavonoid rutin, which contains quercetin (also abundant in apples), and is thus of higher nutritional value than many other grains. Rutin helps with blood circulation and lowers cholesterol, to name just a few things.
  • is full of magnesium (supports respiratory health and helps restore normal sleep patterns), copper (helps the body absorb iron), and manganese (can improve bone health and reduce inflammation)

Makes it all a bit more exciting to put together. So you just whisk a few ingredients together, smack a quarter-cup of batter each time onto a hot pan, spread it out a little, flip to cook the other side for a short while, and there you have it– incredibly soft, tender crepes. The uniqueness of this dangerously delicious breakfast lies in its versatility– there’s a lightly toasted nutty flavour that can be combined with almost any flavour topping, although my personal favourite is coconut yoghurt and plenty of frozen but thawing summer berries on top.

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Crepes (makes 4-6, enough for one hungry person, scale up as necessary)

Ingredients

65g buckwheat flour (sub: plain or spelt flour)

pinch of salt

200ml plant milk of choice (I used oat)

1/2 tbsp ground flaxseed

1/2 tsp cinnamon

1 tbsp vegetable oil/melted vegan butter (sub: normal butter)

Directions

In a medium mixing bowl, mix together all the ingredients well. The batter should be pourable but not too wet, so if it seems too thick, add a tablespoon of milk, and if it seems too thin, add a little more flour. Heat your pan (add a little oil if it’s not a nonstick pan) on medium heat. Flick a splash of water on it to see if it sizzles, to check if the pan is hot enough to use. Once it is hot enough, add a quarter-cup of batter to the pan and use the back of the cup measurement to spread the batter out into a thin circle. Be careful here– you don’t want the batter to be too thin, as this will lead to easy breakage afterwards when you try and flip the crepe.  Cook the first side until you see the edges of the crepe firm up, then slide your spatula carefully underneath and flip the crepe. Cook the second side for a little shorter, about a minute or so. Place the cooked crepe on a paper towel and roll it up before placing on a serving plate. Continue to do this for the remaining amount of batter. Serve with thick coconut yoghurt, tahini, berries and maple syrup!

 

No-bake Strawberry Cheesecake

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Rain, outside. Currently listening to Millie Vernon’s That Old Feeling, and feeling swingy. I haven’t given enough verbal weight to the importance of smooth jazz to my creations. Its silky notes have a way of churning the cogs up there. The rain is helping, too.

Cheesecake, cheesecake! Inspired by none other than my favourite Ben&Jerry’s ice cream flavour as a child. Am I the only one who thought it was better than every other flavour they had? Phish food was fine, Cherry Garcia was an atrocity only because I had no appetite for cherries in any form at that age, the banana thing was a no. It was a picky phase, I could only stick to solid chocolate and cheese sort of flavours, and anything nutty or fruity was sacrilege. Except for strawberry cheesecake.

I approach most vegan cheesecake recipes with caution. Cashews and coconut? The furthest things from that signature dairy taste? I think not. But this one proved me (and will hopefully do the same to you) wrong. A good soak of your cashews will yield a fine, smooth texture, similar to your typical New York cheesecake, I promise. I kept this one base-less to keep the focus on the pure filling, but you can use this crust if you wish. That crust is also featured in my recipe for a classic vegan cheesecake, if you wish to try a proper baked one instead. It’s good to remind oneself of why it’s important to use more plant-based foods and proteins in anything you cook and bake. Just look at the power of cashews, the main star of this event:

  • They are almost a quarter total protein
  • 62% of its fats are monounsaturated, and have less fat than most other nuts
  • They are brimming with a sort of flavonol that starves cancer tumours
  • They help manufacture enzymes involved in the formation of haemoglobin and collagen, and are therefore key in skin and hair health
  • I keep forgetting that full stops don’t belong in bullet points

So you see, I guess this whole cashews-not-milk-plus-save-cow-exploitation sort of headspace isn’t so bad. The better you blend all this up, the better your result. You really want it to be as smooth and creamy as possible. What’s great about this recipe is also that i’s no-bake, which means it satisfies all you lazy bakers (me included sometimes).

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Ingredients

250g raw cashews, soaked overnight or for a couple of hours in lukewarm water, and drained. You can leave the cashews in the fridge or on the counter. Alternatively, you can add boiling water to the cashews and let this sit for half an hour before using.

1/2 tsp turmeric

1/2 tsp fine salt

120ml lemon juice, freshly squeezed from about 3-4 lemons

1 tsp vanilla extract or vanilla bean paste

80ml maple syrup

60ml vegetable oil (sub: melted vegan butter/melted coconut oil)

3 heaped tbsp coconut yoghurt or any yoghurt you like (sub: applesauce or milk)

3 heaped tbsp strawberry jam

Directions

Blend all ingredients except for the jam in a high-speed, powerful blender. Continue to blend until you get a smooth, pale consistency. It should be thick and runny. Pour the filling into a bowl, add the strawberry jam and then use a spatula to fold the jam in, creating a ripple effect. Tip this into a 8 or 9-inch cheesecake pan with a removable bottom and place it into the freezer to set.

*To create the swirly effect as you can see above, take the cheesecake out of the freezer after 30 minutes, and run a small knife or spatula in the formation of a spiral from the outside to the inside. You may get this all messy the first time, especially as the cheesecake starts to thaw, but don’t worry, the fact that the cheesecake thaws easily means it’s also easy to scrap whatever pattern you’ve done and start again. You can also put the cheesecake back in the freezer and take it out 10 minutes later to re-mold whatever pattern you want. Enjoy with coconut yogurt and strawberry jam.

Earl Grey Chocolate Chip Spelt Waffles

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Back home in London again, after a long summer. The past few months have truly been something, and as my thoughts spin faster than I type, perhaps just jotting down a few highlights would be slightly more comprehensive.

Highlights of summer:

  • meeting old friends in Singapore and eating all the good, cheap Asian dishes of my childhood!
  • travelling alone to New York for the first time, for my first science conference. Then, going there again with family for a cute fam holiday because all. The. Food. Once again. My favourite things were pistachio halva at Seed and Mill,  the ravioli, lasagna and french toast– goodness that ravioli had my whole family screaming– at Blossom Vegan restaurant, and the ice cream from van Leeuwen. Thick, stretchy ice cream. New York was essentially one big blur of food ecstasy.
  • travelling all over Italy (Padua, Modena, Bologna, Bonassola, with my boyfriend and spending time with his family, too. It was weeks of less internet connection and more real connectivity, something I’ve found more and more necessary in an up-and-going, busy city such as London. Ignorance is truly bliss, sometimes. Padua, our first stop, is a gem with her cheap aperols and tramezzinis, and so is Modena with her divine food (pretty sure we saw Massimo Bottura on a bike) and pretty streets. Those two areas were probably my favourites, and to visit again would be a blessing.

Things I’ve learnt after returning to London:

  • always clean your waffle iron really well after each use; you don’t want gross black burnt bits of waffle from two months ago left behind on that thing…
  • spend enough quality time with both yourself and the people who mean the most to you
  • short naps are underrated
  • London is amazing, period– I always forget how vibrant, diverse and fun it is here. I also have yet to find elsewhere with an architectural scene as unique as it is here, and yes, I like the cold, the grey, the soft sun and tender clouds, I like it all. Further, there’s something for everyone here, anytime, anyplace. Want some fun? Head straight to Shoreditch or somewhere in Central London for a drink or delicious bite. Feel too overwhelmed? Escape to the outskirts or have a solo picnic in Hyde Park. Or stay home and make…

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Well, waffles. Of course.

Not just any plain old American-style waffle (although there will always be a case for that, and one will always be partial to that classic combination of butter and maple syrup), no. It’s a waffle with class, with taste, but all in good measure, not stuffy in the slightest. The earl grey lends a note of sophistication to the sultry blend of spelt and chocolate. Who knew spelt made such a good case for your Sunday stack? Not I, not I for too long a time. The nutty, almost sweet angle to spelt has made it popular in more and more dishes, both sweet and savoury, recently. Although it’s not gluten-free, its relatively low in gluten, making it easy on the abdomen for the more gluten-sensitive of you. It is incredibly rich in many B vitamins such as niacin (like mushrooms!), protein and minerals, and even used to brew beer in Belgium and Bavaria. If you’re not convinced by its versatility, then check out these waffles. They’re perfect in every sense of the word in waffle world– soft and chewy all the way through, and golden-crisp around the edges.

These are truly one of the best waffle recipes I’ve developed. I have always wanted to experiment with spelt, but the combination of earl grey, chocolate and fluff makes for something so wonderfully extravagant yet humble in the simple shape of a waffle. Easy to make, and take no time at all to cook. Compared to my other waffle recipes, these take less than a minute to cook fully– how sublime is that when you’re cold and starving on a weekend morning?

They pair magically with coconut yogurt, more chopped chocolate and strawberry jam. Maple syrup isn’t necessary since the waffles themselves are relatively sweet, but go for it if you wish– I understand than some liquescent element is necessary for it to feel like a Sunday sometimes.

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Ingredients (makes 5-6 mini waffles and serves 1-2 people, double or triple the quantities if necessary)

130g spelt flour (use plain if you wish, but spelt will make your waffles softer and chewier)

1 heaped tsp baking powder

1 tsp salt

80ml milk of your choice (I used almond)

half tbsp apple cider vinegar/ white vinegar

1 tsp vanilla extract

50g agave syrup/ maple syrup/ honey

90g yoghurt of choice (I used coconut)

2 tbsp oil (any type such as vegetable/ rapeseed/ coconut/ sunflower)

2-3 tbsp earl grey tea, made by steeping your favourite earl grey tea (loose/teabag) in hot or boiling water for a couple of minutes

40g chopped dark chocolate (use whatever chocolate you want but dark is preferable– I used Lindt’s 70% for a strong and true flavour)

Directions

Preheat your waffle iron according to its instructions. In a large bowl, whisk together the flour, baking powder and salt. Then add the rest of the ingredients, the chopped chocolate going in last. Mix until everything is evenly incorporated, but don’t overmix the batter as this will result in rubbery waffles.

Liberally grease your waffle iron and place two heaped tablespoons of batter on the hot surface. Press the lid of the iron down and let the waffles cook for 30-40 seconds. Check if they’re golden and crisp on the outside by carefully lifting the lid. If not, let them continue to cook until golden-brown. There should be melting or cooked bits of chocolate all around the edges… yum.

Carefully remove the waffles (use your hands if you’re daring, and a fork if you’re not stupid) from the iron and place on a paper towel to let them cool while you handle the rest of the batter. Serve with coconut yoghurt, fruity jam and a little extra chopped dark chocolate.

 

Kaya Bundt With Dark Chocolate Frosting

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Things have been taken a step up. In thought, and in action. From trying out crazy buffet restaurants, to understanding which camera is the most accurate (iPhone, Snapchat, Instagram or something else? Help, which tells the truth?) and why, to Kim and Trump having negotiations just this morning, in a luxury hotel right here on our little red dot Singapore. Why not do the same in the kitchen? Like this, like now.

Making my own kaya was an intrepid effort, but by no means terribly intimidating. Kaya has always been one of my favourite spreads ever. Simply spreading the stuff on my toasted, buttered crumpet this morning was some beautiful nostalgia. I just had to recreate a vegan version. A few years ago, with so many amazing nonya kayas out there, I never felt the need to make my own. Although this vegan recipe, which I adapted from an online source, needs a little tweaking, the final product turned out more than fine, with the right gloopy texture, a strong coconut taste, perfect for soaking into crevices, into the porous, crusty craters of white toast, on a crumpet (this morning’s gala).

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So you’ve got the kaya. Then it’s simply a matter of mixing wet with dry, the kaya going into a smooth homogenous mixture of butter and sugar all nicely creamed together, some flax eggs (or normal eggs, whatever floats your goat), and added coconut extract for punch and pizzaz. Once that’s done, you make a damn good, deep and dark chocolate frosting to literally ice the cake in flavour, texture, and colour. Experiment with the baking time too– mine needed 45 minutes in total although you may only need 40 or so minutes. I even used some edible flowers to decorate but I’m posh that way (ok no, I’m supporting a sustainable urban farming movement. The owner propagates edible flowers and breeding pollinators in the middle of bustling Orchard Road here in Singapore… how cool is that??).

The cake is dense, moist yet fluffy. Behold some robust coconut breath in each sturdy bite. The icing stays strong even in this terrifying heat and humidity, so you can be well assured you don’t have to worry about a schmozzle when you drizzle it on your beautiful bundt.

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Kaya bundt cake with chocolate drizzle (makes one medium bundt)

Ingredients

For the kaya bundt cake:

400g kaya, homemade or store-bought (make your vegan version, I found a good recipe here– mine turned out tasting a little too much of soy due to all that tofu, but the texture and taste was still nonetheless on point)

350g cake flour, or plain flour if you don’t have cake flour

2 tsp baking powder

1 tsp salt

2 tsp coconut extract (optional, I added it for amplified flavour)

200g each of vegan butter (room temperature) and sugar (sub: normal butter if you’re not vegan)

2 flax eggs (sub: whole eggs), made by mixing 2 tbsp ground flaxseed with 5 tbsp room temperature water)

For the frosting:

40g icing sugar

10g cocoa powder

1 tbsp tahini (optional, I added for creaminess and a hint of sesame flavour)

5-6 tbsp almond milk

60g dark chocolate

 

Directions

Preheat your oven to 180C (350F). Make your flax eggs by combining the ground flaxseed with water and setting it aside to gel up. Grease and flour a bundt pan. I coated the inside of my pan with coconut oil, then floured it by adding a tablespoon of flour into the pan and then jiggling the pan around so the flour is mostly coating the oiled inner surface.

In a large bowl and with a spatula, cream the room temperature butter with the sugar. I find a spatula makes it nice and easy. Cream together until the mixture is homogenous, pale and fluffy. Add the flax eggs, coconut extract and kaya, and mix with a wooden spoon until combined.

In a separate medium bowl, briefly whisk together the flour, baking powder and salt. Tip this into the large bowl containing your wet ingredients, then mix all together gently, until everything is smooth and evenly incorporated. Spoon dollops of batter into the greased and floured pan, continuing to do this until all batter is used up. Bake the bundt in the preheated oven for 45 minutes, or until a wooden skewer inserted into the centre comes out with a few moist crumbs.

While the bundt is baking, make the frosting. Chop up the dark chocolate, tip into a microwave-safe bowl and microwave until the chocolate is all melted. In a separate bowl, sift the icing sugar and cocoa powder together, then add the tahini (optional) and milk. Add the melted chocolate and mix until you get a thick but runny consistency. Once the bundt is done, let it cool down (don’t tip it!) on a wire rack for at least a half hour. Drizzle the chocolate frosting over the top and sprinkle with sesame seeds for decoration.

 

 

 

Goreng Pisang on Toast

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There are too many things, upon my arrival in the homeland, this special little red dot, that I was much too eager to get into again (jet lag came, stole all my energy and enthusiasm. But now that that’s gone, each day seems a refreshing beam of light, a hopeful promise). But yes. Café hopping, family and friends aside, it’s all about food. Old flavours, fun memories, revisited. That’s what I missed. There’s always something to be aware of, to be curious and excited about. Right now I’m deeply appreciating, here in Singapore, access to good food at much cheaper prices, and the cool and quirky Asian/pan-Asian delights one can find anywhere, in the basement of any big mall (my favourite is the Takashimaya one, for the record).

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A recent tea party I had with my dear friend Charlie at an Airbnb café– how cool are these? They specially made vegan chocolate avocado mousse for me, and the accompanying chai tea was sublime. 
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My favourite place for good sourdough– The Bakery by Woodlands Sourdough at Bukit Timah. Thick almond butter and honey on thick, crusty toast. The sort of thing I actually will pay for once in a while, it’s that good.

It’s a time to revisit, guiltlessly, all the sweet flavours I missed. Black sesame, durian, matcha galore. Endless. Gorgeous! One of my favourite food thingys that I used to have on a regular basis, aside from durian puffs and dark chocolate taiyakis, was goring pisang (fried banana). My grandmother still occasionally buys them from the hawker centre, and are too, too perfect with a cold dollop of vanilla bean ice cream, or just on their own as they are.

It feels downright weird to be back. With no dissertation to complete, I am officially a graduate (ok not entirely, the graduation is in October, but still). Now, there’s a space in my head, one that need not necessarily be filled all the time. A space to feel, to think, to scroll through all the emotions that have been mashed together for too long in the days leading up to some exam, or assignment, or thesis. Because sometimes scrolling through emotions means putting rationality on the back-burner. This feels so free. This feels like a good, long, abdominal breath. And true enough, it is important to take time, intentionally, to do this daily, or at least weekly. But it’s also good to get away from it all entirely, take a break even from blogging, as I did the past two weeks. Routine, a good one, is a conscientious way of re-organizing one’s priorities. But sometimes a little break from routine allows for reflection on the meaning of the routine itself, instead of being on autopilot all the time. It’s sort of like atoms in a certain structure. The bits that make up the structure may be strong and sturdy, but breaking away and re-organizing them in a smarter and more efficient manner may leave you with a structure even stronger than before).

Now let’s go bananas. It’s all about the right banana and the right batter. The two must complement each other– too ripe a banana will leave you with mushy bits of nothing, while the batter should comprise ice-cold water, rice flour and corn starch for the perfect degree of crispiness. Then everything is fried, and I don’t think you can go wrong by either shallow or deep-frying, because it’s still a fried banana, and you can’t go wrong with that, can you?

Traditionally, these golden beauties are eaten with ice cream or with a custard, but that Monday I decided to bung it on some toast layered with fresh, thick coconut yoghurt, peanut butter and jam, and my taste buds were on absolute fire. The combination of the creamy yoghurt, tangy and sweet with peanut butter and jam, cradled the crisp, wispy outer layer of goring pisang batter. You think about it, and the whole thing seems or sounds a little silly. I mean, fried anything can’t really go wrong. Or just leave the poor banana alone, for goodness sake. Why coat it, why ruin it? But that’s the fun of experimentation, is it not? I’ll breathe down the back of the traditionalist for as long as I can, challenging the norm. If we can fry bananas, or mars bars, or friggin’ tea bags, then why not put them on something and call it a meal? Like your usual pb&j toast. The coconut yoghurt really is just for fun. The whole thing is just fun and delicious, so let’s just leave it at that.

 

Ingredients

2-3 ripe (but not too ripe!) bananas, sliced in half (along the breadth, not down the long centre)

40g plain flour

2 tbsp each of rice flour and cornflour

¼ tsp baking powder

pinch of salt

5 tbsp ice-cold water

vegetable oil for deep frying, of which a tablespoon you will mix into the batter

*optional accompaniments: bread slices (use whatever bread you like but whole-wheat or sourdough is preferable), coconut/soy yoghurt, peanut butter, jam

 

Directions

Mix all batter ingredients (everything listed above except for the bananas) in a shallow bowl. The batter should be smooth, without any lumps. This can be done by adding the water slowly, in thirds, and whisking well in between. The batter should not be all that thick– if it is, add a little more water to thin it out.

Add your cut bananas to the batter and coat them well with the help of a fork or spoon. Meanwhile, heat 1.5-2 inches of vegetable oil in a wok/frying pan. Add enough so that the bananas will be just covered. You can also save some oil by using less oil and turning the bananas halfway through. Once the oil temperature has reached 180C (320F), and you can do this with any candy thermometer, add the coated bananas and fry until they are visibly golden-yellow. 2-3 bananas are perfect for this recipe because too many will make the temperature of the oil drop a little. Once visibly golden and crispy, take the bananas out with a pair of tongs and place them on a paper towel to drain the excess oil. Be careful this whole time, the oil may spit and hurt you. These are best eaten immediately or at least the same day they are made. For this twist, toast your bread slices, then add a tablespoon each of coconut yoghurt, peanut butter, and finally the jam. I like strawberry jam, but that bit’s up to you. Then cut your fried bananas in half lengthwise, then put them on the piece (or pieces) of toast. Take a bite. Savour that. Love that.