G R A N O L A

A staple in my kitchen, homemade granola is a treat. In the evenings when I feel peckish I sometimes add them to cold milk as late night supper. A hearty breakfast would consist of these granola with bananas, strawberries + blueberries atop cold, greek yoghurt. Because it is homemade, we have the option of using honey and molasses sugar instead of refined white sugar. This is great on its own if you need a little pick me up prior to a run or after a good workout. 

Although I have used cranberries and walnuts, you can use any type of dried berries and any type of nuts in this recipe. The berries provide a slightly tangy + sweet flavor whilst the nuts give the granola a good texture when combined with the oats.

They keep well in an airtight container for up to a month in the refrigerator 

Makes 10 - 12 servings

I n g r e d i e n t s

250 g rolled oats

60 g dried cranberries

100 g walnuts

1/4 tsp salt

1/2 tsp cinnamon (optional)

55 g unsalted butter

45 g molasses sugar

80 g honey

1 tsp vanilla extract

M e t h o d 

1 | Preheat oven to 200°c and line a jelly roll pan with parchment paper

2 | Mix rolled oats, cranberries, walnuts, salt and cinnamon in a large bowl

3 | Melt butter and sugar in a saucepan. Add honey and vanilla extract to melted butter

4 | Pour melted butter into the rolled oats mixture and mix thoroughly. Lightly press unto prepared pan 

5 | Bake for 20 - 25 minutes until the surface is brown

O A T M E A L - C R A N B E R R Y - C H O C - C H U N K - C O O K I E

The rolled oats form a nice, chewy texture if this is what you're after in a cookie. It crisps nicely on the surface and remains soft and chewy on the inside. The cinnamon and slightly tangy dried cranberries allow us to pretend that it is autumn, but the real surprise lies in the melted dark chocolate that accompanies every bite.

As a treat I always toast it for 3 minutes and have it with a glass of cold milk so it feels almost as though winter is quietly approaching

Recipe modified from Oatmeal, Cranberry and Chocolate Chunk Cookies by Giada De Laurentiis

Makes 20-24 medium-sized cookies

I n g r e d  i e n t s

 | A |

125 g all-purpose flour

3/4 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

| B |
113 g unsalted butter at room temperature

75 g light brown sugar

25 g sugar

1 large egg

1/2 tsp vanilla extract

| C |

210 g old fashioned oats

40 g dried cranberries

100 g dark chocolate (60% cocoa) chopped into chunks

M e t h o d

1 | Preheat oven to 180°c. Line 2 baking sheets with parchment paper. Set aside

2 | Sift together the ingredients from A. This is mixture A

3 | Using a whisk or an electric mixer with paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract. Whisk until smooth. This is mixture B

4 | Add mixture A to B and mix until just incorporated. Then pour in ingredients from C into the batter and fold well.

5 | Spoon the mixture onto the baking tray and slightly flatten it with the back of the spoon

6 | Bake for 15 to 20 minutes till brown. Allow to cool for 20 minutes before serving or storing it.

B A R L E Y - F U Z H O K

A classic which most of us grew up with, sweet barley reminds us of home cooked desserts and neighborhood street vendors. Every home has a unique recipe. Mine has evolved over the years and is different from my mom's. Hers is a simple barley and sweet, dried winter melon version which results in a clear soup. 

The combination of soya bean milk and fuzhok (dried beancurd skin) coats the barley with a silky, creamy layer which makes it great whether eaten hot or cold. Daun pandan is a must, for it flavors our desserts much like how vanilla flavors most western desserts. Ginger is optional, and is added occasionally when I want to add a layer of spice to it.

Serves 4

I n g r e d i e n t s

10 g  fuzhok (dried beancurd skin)

3 leaves of daun pandan

20 g ginger

40 g rock sugar

40 g barley

10 pcs dried longan

500 ml unsweetened soya bean milk

500 ml water

M e t h o d 

1 | Prep the fuzhok by breaking it into bite sized pieces. Rinse and soak in water for 30 minutes or until it softens and lightens in color. Drain.

2 | Tie the daun pandan in a knot so it can be easily removed after the dessert is cooked

3 | Scrub the ginger clean (with skin intact) and slice lengthwise into half. 

4 | Rinse barley and longan before cooking

5 | Combine all the ingredients except for the dried longans and bring to a boil. Once it has come to a boil, reduce it to a simmer and cook for 1 hour (or until barley softens). Add dried longan during the last 10 minutes of cooking so it retains its flavor and texture. 

6 | Remove ginger and daun pandan before serving

C H O C O L A T E - A N D - G U L A - M E R A H - L O A F

'Gula Merah' is local to us and is used in many desserts in this part of the world. Made of concentrated sugarcane juice, it is natural and has a strong taste which is easily distinguished from other types of sugar. The use of it in this recipe gives the chocolate loaf a delicate hint of South East Asian flavor with a moist, molasses-like texture. The coffee hides seamlessly yet boosts the chocolate up a notch from good to excellent.

Recipe modified from Chocolate & Brown Sugar Loaf by Poh Ling Yeow of Poh & Co 

I n g r e d i e n t s

100 g dark chocolate (70% cocoa)

220 g unsalted butter at room temperature

180 g gula merah / jaggery powder

1 tsp vanilla extract

1/2 tsp salt

2 large eggs at room temperature

250 ml freshly boiled water

1 tsp instant coffee powder

200 g plain flour

1 tsp baking soda

M e t h o d

1 | Preheat oven to 170°c. Grease an 11 cm x 22 cm loaf tin and line with baking paper

2 | Melt the chocolate over a double boiler

3 | Beat the butter, sugar, vanilla extract and salt until light and fluffy. Add eggs one at a time, beating well after each addition. Add the melted chocolate and whisk until no marbling is visible

4 | Dissolve the coffee powder into boiled water, then whisk into the egg mixture until well combined

5 | Sift in flour and baking soda and whisk until well combined

6 | Pour the mixture into the prepared tin (mixture will seem quite runny) and bake for  an hour or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for about an hour before turning it out and serving