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Jump To Recipe Jump To Video Another one of my grandma's go-to. She used to make this when we are tired of having porridge. She would throw together some breadcrumbs (usually), ground spices, and some coconut milk, then bake it in the oven. I don't know. Maybe there is something magical about baked porridge that I would have at least once a month. Amazin' Graze's Rolled Oats and Antioxidant Berry Trail Mix... Sometimes I would make this with breadcrumbs (reminiscing the past), and this time, I would make it with some rolled oats. If you dislike coconut, you can swap it out with some dairy milk and cream. Maybe some dried mixed fruits, vanilla, saffron or even cheese will tinkle your pallet. If you are a vegan, you can use any nut milk and cream. Toss in some ground almonds and you will have a fantastic hearty baked porridge. The possibilities are pretty much endless. In closing, I hope you will give this recipe a try. Ingredients: (Serve 4) Amazin' Graze's Rolled Oats, 250g Amazin' Graze's Antioxidant Berry Trail Mix, 75g or Any Nuts & Dried Berries Desiccated Coconut, 2 TBSP Ground Cinnamon, 1 TSP Freshly Grated Nutmeg, Pinch Sea Salt, Pinch Coconut Milk, 500g Coconut Cream, 100g Pandan Extract Homemade, 1 TBSP Coconut Sugar, 1 TBSP Gula Melaka Syrup, For Serving (Optional) Equipment: Cast Iron Skillet Oven Directions: Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Please visit my "How To Make Pandan Extract & Paste" page for the recipe. Preheat oven to 180 degree celsius or 355 fahrenheit. Add Amazin' Graze's Rolled Oats, Amazin' Graze's Antioxidant Berry Trail Mix, desiccated coconut, cinnamon, nutmeg and salt to a cast iron skillet. Mix to combine well. Add in coconut milk, cream and pandan extract. Mix until well combined. Wack to the oven and bake for 30 to 35 mins or until lightly browned. Remove the baked porridge from the oven and sprinkle some sugar and more nutmeg over the top. Return to the oven and broil for 5 to 8 mins or until lightly golden browned. Serve immediately with some gula melaka syrup while it's still warm. Nourishing... Recipe Video:

Jump To Recipe Jump To Video Every time when I have porridge, I would recall my childhood memories. Growing up, we didn't have much, and my grandma would cook some simple hearty breadcrumb porridge. Life was simple back then, but we were happy with what we had. Perhaps, one of these days, I will post some breadcrumb porridge recipes. Amazin' Graze's Rolled Oats and Antioxidant Berry Trail Mix... You can flavor the base water however you like. I just had those spices on hand, so I used them to stack flavors. The ratio is always 80g oats to 360g water. By the time the water has almost evaporated, the oats will be soft and porridgy. Simple math and science I guess. You can create your own porridge theme; chocolate, banana, berries, or cheesy, savory. On a side not, do not cook the oats with any milk tho, as milk will tend to scald before the oats are cooked. The possibilities are pretty much endless! This is just a base of so much more varieties. Explore, experiment and most importantly, have fun! Anyway, I hope you will give this recipe a try. Ingredients: (Serve 1) Water, 360g Star Anise, 1 Ginger Thinly Sliced, 1" Coriander Seeds, 1 TSP Pandan Leaves Tied Into a Knot, 3 Leaves Amazin' Graze's Rolled Oats, 80g Sea Salt, Pinch Coconut Cream, For Serving Gula Melaka Syrup Homemade / Maple Syrup, 2 TBSP Adjust To Preference Desiccated Coconut, For Serving Papaya Coarsely Diced, For Serving Amazin' Graze's Antioxidant Berry Trail Mix, 2 TBSP or Any Nuts & Dried Berries Equipment: Sauce Pot Directions: Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Add water, star anise, ginger, coriander and pandan to a sauce pot over medium heat. Bring it up to a simmer. Cook for 5 to 8 mins. Cover and steep for 10 mins. Drain and discard the residue. Transfer the flavored water back to the sauce pot. Add in Amazin' Graze's Rolled Oats and salt. Cook until most of the liquid has evaporated and the oats are soft and porridgy, Transfer onto serving bowls. Add coconut cream, gula melaka, desiccated coconut, papaya and Amazin' Graze's Antioxidant Berry Trail Mix over the porridge. Serve immediately. You have to give this a try... Papaya is so underrated... Recipe Video:

Jump To Recipe Jump To Video You must be wondering, another overnight oats recipe!? Yes! I can't help it. They are wonderful desserts and who doesn't love desserts for breakfast? Especially when it is healthy and yummilious at the same time. Amazin' Graze's Rolled Oats and Chia Seeds... I am using mostly coconut ingredients because coconut, coffee, chocolate and pandan are perfect together. There is a reason why South East Asian breakfast and desserts are yummilicious. And that reason is that combination. Don't believe me? You have to give this a try to find out. Ingredients: (Serve 1) Amazin' Graze's Rolled Oats, 50g Amazin' Graze's Chia Seeds, 8g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 8g + More For Dusting or Any High Quality Raw Cacao Powder Gula Melaka Syrup Homemade / Maple Syrup, 2 TBSP + 2 TBSP Adjust To Preference Coconut Milk, 120g Freshly Brewed Coffee / Espresso, 30g Coconut Rum, 2 TBSP (Optional) Pure Vanilla Paste, 1 TSP Sea Salt, Pinch Coconut Yogurt, 125g Coconut Cream, 10g Raw Cacao Nibs, 1 TBSP Savoiardi, For Serving (Optional) Equipment: Serving Glass / Mason Jar Directions: Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Please visit my "How To Make Pandan Extract & Paste" page for the recipe. Transfer Amazin' Graze's Rolled Oats, Amazin' Graze's Chia Seeds, cocoa powder, 2 TBSP of gula melaka, coconut milk, coffee, rum, pandan extract and salt to a large mixing bowl. Mix until well combined. In another mixing bowl, mix together coconut yogurt, cream, cacao nibs and 2 TBSP of gula melaka until well combined. Alternating between the oat mixture and yogurt mixture into a serving glass or jar. Chill in the fridge overnight. When about to serve, dust cocoa powder over the top. Serve immediately with a savoiardi. I can eat this everyday cos this is a healthier version... Mama Mia... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video You must have seen hundreds upon hundreds of chia puddings. I am not saying mine is better. I just wanna share how I would have done it differently, with a bit of chefy touch. And I know the combination listed below is a bit weird, but trust me on this. You will get sweetness and tartness with some savory and tangy aftertaste. Amazin' Graze's Chia Seeds, Peanut Butter & Antioxidant Berry Trail Mix On a side note, grated frozen strawberries add extra creaminess to the chia pudding. Once you've done it, you probably can't go back to the mashed version. To top that off, I slow-roasted some strawberries. They have a nice jammy tart funk which I cannot explain with words. You have to find out for yourself by trying out this recipe. Ingredients: (Serve 1) Amazin' Graze's Chia Seeds, 40g Coconut Milk, 240g Amazin' Graze's Peanut Butter, 1 TBSP Gula Melaka Homemade / Maple Syrup, 1 TBSP Adjust To Preference Frozen Strawberries, 50g Fresh or Frozen Strawberries, 80g Maple Sugar, 1 TBSP Amazin' Graze's Antioxidant Berry Trail Mix, 2 TBSP or Any Nuts & Dried Berries Pomegranate Molasses / Balsamic Glaze, For Drizzling Equipment: Serving Glass / Mason Jar Directions: Please visit my "How To Make Gula Melaka Syrup" page for the recipe. Please visit my "How To Make Pandan Extract & Paste" page for the recipe. In a large bowl, combine Amazin' Graze's Chia Seeds, coconut milk, Amazin' Graze's peanut butter and gula melaka together. Mix until well combined. Sit for 5 to 10 mins. Grate frozen strawberries into a serving glass. Add in the chia seeds mixture and mix to combine well. Chill in the fridge for at least 2 hrs to overnight. While the chia pudding is chilling, preheat the oven to 120 degree celsius or 250 fahrenheit. Transfer the strawberries to a large bowl. Toss in the sugar, making sure the strawberries are well coated. Wack into the oven and slow bake for about 2 to 2.5 hrs. The strawberries should almost be a jammy consistency but still hold their shapes. This is when the strawberries are releasing their juices and start to caramelize. Transfer the roasted strawberries to the chia pudding. Grate some more frozen strawberries. Sprinkle some Amazin' Graze's Antioxidant Berry Trail Mix over the top. Drizzle some pomegranate molasses or balsamic glaze. Serve immediately. Loads of flavors, textures and nutritious bites... Would you give this a try? Healthy food can be yummilicious as well... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested a Jamaican Goat Curry recipe and so here it is. They ask and they shall receive. I still prefer toasting, grinding and mixing my own spice blend. I don't judge people who use store-bought spice blends; I honestly find that store-bought ones lack that punch. Don't you agree? I mean, once you start making your own spice blends, you will never go back to store-bought ones ever again. Ingredients: (Make 1 Cup) Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Allspice Berries, 2 TBSP Fenugreek Seeds, 2 TBSP Black Peppercorns, 1/2 TBSP Clove, 1 Dried Chili, 1 Adjust To Preference Turmeric Powder, 2.5 TBSP Ginger Powder, 2 TBSP Yellow Mustard Powder, 1/2 TBSP Nutmeg Freshly Grated, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add coriander, cumin, allspice, fenugreek, black pepper, clove and chili. Toast until aromatic. Remove from heat and transfer into a spice grinder. Add in turmeric, ginger, mustard powder. Grate in the nutmeg and blitz until powder forms. Transfer into an airtight container. Store in a cool and dry place. I prefer storing my spices in the freezer. If only you can smell this amazing aroma... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested this dish. I can't find ackee anywhere in Singapore, so I have to import a can of ackee from Amazon USA. Is it worth the money and time? Yes! I am super curious about the taste and texture of ackee and I finally got to try it for the 1st time. I am so glad that InstaFam requested this dish. It almost has the same texture as lychee. So, if you do not have access to ackee or do not wanna spend that extra cash importing, you can use canned lychee. But the flavor and color will not be the same as this dish. It goes perfectly well with fried dumplings... Overall, this is a simple yet super nourishing dish. The only problem is I can only afford to import 1 can of ackee. As for the saltfish, I learned a neat trick to get the best results in a minimal time. It is all written down below. If you can get your hand on some saltfish, you can use it, but the cooking method will be different. Yes, I included the directions down below as well (I always got you covered). Ingredients: (Serve 4) Pollock / Cod / Halibut Fillet and Diced, 250g or Saltfish Sea Salt, For Seasoning Granulated Sugar, For Seasoning Ackee Canned, 19oz High Quality Olive Oil, 2 TBSP Yellow Onion Thinly Sliced, 1 Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Red Jalapeño Finely Sliced Deseeded, 2 Green Jalapeño Finely Sliced Deseeded, 2 Tomato Canned Crushed, 1 Tomato Scallions Corsely Sliced, A Handful + More For Garnishing Dried Thyme, Pinch Jamaican Fried Dumplings Homemade, For Serving Equipment: Cast Iron Skillet / Pan Directions: Please visit my "Jamaican Fried Dumplings" for the recipe. Season the fish generously with salt and sugar. Toss to coat the fish well. Lay the fish on a wire rack over a tray and set aside for at least 30 mins. After 30 mins, the fish should release some moisture. Wash the fish thoroughly and pat them dry. Set aside until ready to use. *If you are using saltfish, wash the fish thoroughly under running water. Soak the fish in water, submerge entirely, and chill in the fridge overnight. The next day, drain and discard the soaking liquid. Transfer the fish to a sauce pot and add some water to fully submerge the fish. Cook until the fish is tender. Drain and slice the fish into bite-size cubes or flakes.* Drain the ackee onto a sieve over a bowl and set aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Followed by jalapeño, tomato, fish and ackee. Discard the drained liquid from the ackee. Saute until well combined. Bring it up to a simmer. Add in thyme and scallions. Saute until well combined. Taste and adjust for seasonings with salt and pepper. Remove from heat and garnish with more scallions. Serve immediately with fried dumplings. A neat trick I learned... Sweet, savory and spicy... Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video This is what I used the leftover Jerk Marinade for. I made a roux-based jerk sauce, slapped it on some stale baguette, and topped it with some seared chicken, onion, jalapeño and cheese. As I devoured the toast, I thought to myself that this would be an excellent pizza idea. What do you think? If you do not have any jerk marinade on your hands, you have to make it from scratch. It is on my Jamaican Jerk Chicken recipe. About half of the recipe will do the trick. One of these days, if I ever decided to have an eatery, I would serve up open-faced toasts and this would be on the menu. Ingredients: (Serve 4) Jerk Sauce: Unsalted Butter, 15g Unbleached All Purpose Flour, 15g Jerk Marinade Homemade, 125g Chicken Stock Homemade, 125g Jerk Seasoning: Onion Powder, 1 TSP Garlic Powder, 1 TSP Cayenne, 1/2 TSP White Pepper, 1/2 TSP Black Pepper, 1/2 TSP Granulated Sugar, 1/2 TSP Allspice Powder, 1/2 TSP Smoked Paprika, 1/2 TSP Chili Flakes, Pinch Ground Cinnamon, Pinch Nutmeg Freshly Grated, Pinch Ground Clove, Pinch Cumin Powder, Pinch Dried Parsley, 1/2 TSP Dried Thyme, 1/2 TSP Toast: Chicken Breast Skinless Boneless Coarsely Diced, 500g Baking Soda, 1 TBSP Sea Salt, Pinch Mushroom Powder, Pinch Grapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP Stale Baguette, 2 Loaves Low-Moisture Mozzarella, For Grating Yellow Onion Finely Diced, 1 Red Jalapeño Dessed Finely Sliced, 3 Adjust To Preference Gouda, For Grating Scallions Coarsely Sliced, A Handful Equipment: Oven Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my "Jamaican Jerk Chicken" page for the marinade recipe. Please visit my "How To Make Chicken Stock" page for the marinade recipe. Prepare the jerk sauce. In a sauce pot over medium heat, add butter and flour. Whisk until well combined and lightly browned. Add in the jerk marinade and whisk to combine well. Followed by the chicken stock. Continue cooking until thickened and coats the back of a spoon. *Make sure no lumps.* Set it aside until ready to use. Prepare the jerk seasoning. Combine everything in a bowl. Set it aside until ready to use. Prepare the toast. Coat the chicken breast well with baking soda. Cover and set it aside for 15 mins. After 15 mins, wash thoroughly under running water. Transfer to a large mixing bowl. Season with salt, mushroom powder and jerk seasoning. Mix to coat the chicken well. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chicken. Sear until lightly brown on both sides. Set the chicken aside on a plate until ready to use. Preheat oven to 190 degrees celsius or 375 fahrenheit. Soak the stale baguette with water. Transfer to a baking tray lined with parchment paper. Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy. Remove from oven and set aside to cool down slightly. *At this point turn the oven setting to broil.* *You can skip the above steps if you are using fresh bread.* Slice the baguette into halves lengthwise. Press the baguette down gently with the baking tray. Spread the jerk sauce thinly onto the bread. Grate some mozzarella over the top. Scatter onion, the seared chicken and jalapeño over the mozzarella. Lastly, grate some gouda over the top. Wack into the oven and broil until the cheese has melted. Remove from the oven and immediately garnish with some scallions. Serve immediately. You have to give this a try... Super chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Some of you lovely people have been asking what they can do with the leftover soy marinade aside from recycling it for another batch of soy eggs. This is what I usually do. And this is also my mum's recipe. Being a busy career lady, my mother would whip up some very simple yet hearty dishes. This is one of those nourishing dishes. This practically takes less than 30 mins to put together; from cooking the soy sauce mixture to the omelette. She can even throw in some simple congee to go with the soy omelette. Every mouthful of this is nostalgic. If you do not have any leftover soy marinade, you can simply add soy sauce and water. I am using a 1:3 ratio as my soy sauce is pretty salty. You can start off with 10g of soy and water to kickstart. I have also included the simple congee recipe down below in case you are interested. Ingredients: (Serve 2) Soy Marinade From Soy Eggs Homemade, 1 Recipe or 270g Water + 90g Soy Sauce Bay Leaf, 1 Scallions White Parts Crushed, 2 Garlic Crushed, 3 Cloves Ginger Crushed, 1" Star Anise, 1 Ground Beef, 150g Sea Salt, Pinch Black Pepper, Pinch Eggs, 3 High Quality Olive Oil, 2 TBSP Cornstarch, 1/2 TBSP Water, 1 TBSP Dark Muscovado Sugar, 1 TBSP White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Green Parts Coarsely Chopped, For Garnishing Rice, 75g (Optional) Preserved Mustard Olive Leaves, For Serving (Optional) Equipment: Nonstick Skillet / Pan Sauce Pot Directions: Please visit my "Soy Eggs" for the soy marinade recipe. Transfer the soy marinade to a sauce pot. Add in bay leaf, scallions, garlic, ginger and star anise. Turn the heat up to medium and bring it up to a simmer. Simmer for about 5 to 8 mins. Cover and steep for about 10 mins. While the soy mixture is steeping, add ground beef to a large mixing bowl. Season with salt and pepper. Add in the eggs and mix to combine well. In a skillet over medium heat, add olive oil. Once the oil is heated up, add the egg mixture. Saute until the beef is cooked thru'. Stir in the soy mixture. In a small bowl, combine cornstarch and water until smooth. Add to the mixture and stir to combine well. Continue cooking until thickened. Add in the sugar and stir until dissolved. Remove from heat and fish out the bay leaf, star anise, garlic and ginger. *I like to squeeze out the garlic, mash it into a paste and add it to the omelette mixture.* Lastly, add white soy sauce and toasted sesame oil. Give it a final stir and garnish with scallions. *I like to serve this soy omelette over some simple congee.* To make the simple congee, wash rice about 5 times. Transfer to a sauce pot. Add water to fully submerge the rice; about 1" above the rice. Turn the heat up to medium and cook for about 10 mins. Give it a stir occasionally to prevent sticking. The rice should be soft, puff up and liquidy. Remove from heat. Cover and steep for 5 to 8 mins. Transfer the simple congee onto serving bowls. Serve with the soy omelette and preserved mustard olive leaves. Hearty and yummilicious... Nostalgic... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video I still have some bacon and cabbage leftovers from my Colcannon recipe. I figured why not make this nourishing and simple Japanese dish? Please do not let the name intimidate you. This is simply stacking alternating layers of cabbage and bacon cooked in stock. Yes, as simple as it sounds, this tastes super yummilicious! Perfect for this cold weather. The trick is to stuff the pot tightly so that the cabbage and bacon would not fall apart during the cooking process. You can do so by stuffing any small cabbage leaves or dried mushrooms in the center to pack the cabbage and bacon tightly. If you are lazy to make the dashi, you can use any store-bought stock or broth. It will still work out great. As for the sauce, you can buy Ponzu at any Japanese grocery store. So, no excuse for you not to make this wholesome dish. Ingredients: (Serve 4) Dashi: Kombu, 1 Water, 1L Ginger Finely Minced, 1" Sake, 2 TBSP Soy Sauce, 1 TBSP Sea Salt, Pinch Mille Feuille: Nappa / Savoy Cabbage, A Handful Turkey Bacon / Bacon / Sliced Pork Belly, A Handful Dried Shiitake Mushrooms, A Handful Sauce: Rice Vinegar, 1 TBSP Soy Sauce, 1 TBSP Mirin, 1 TBSP Fresh Lime / Yuzu Zest, 1 Lime Fresh Lime / Yuzu Juice, 1 Lime Shichimi Togarashi, Pinch To Finish: Scallions Coarsely Chopped, A Handful White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Pot Directions: Prepare the dashi. Add kombu and water to a pot over medium heat. Bring it up to a simmer. Cook for 5 to 8 mins. Cover and steep for another 5 mins. Remove the kombu. You can slice the kombu and consume it or simply discard it. Add in sake, soy, ginger and salt. Give it a stir to combine well. Taste and adjust for seasoning with salt. Cover and set aside until ready to use. Prepare the Mille Feuille Nabe. Stack cabbage and bacon alternating. Slice into 3 parts and place into another pot. *I like to put an empty jar in the center to prevent the cabbage and bacon from falling.* Keep stacking and slicing until the pot is filled with cabbage and bacon. Stuff any small cabbage leaves in the center. *If you still have empty spaces in the center as I do, stuff with some dried mushrooms. The cabbage and bacon need to be packed tightly.* Pour the dashi over the Mille Feuille Nabe. Bring it up to a simmer over medium-low heat and cook for 12 to 15 mins or until the bacon or pork belly is soft and tender. While the Mille Feuille Nabe is cooking, prepare the sauce. Combine everything together in a bowl. Set it aside until ready to use. To finish the Mille Feuille Nabe. Once the Mille Feuille Nabe is cooked, remove it from the heat. I prefer to finely dice the mushrooms. Garnish with some scallions. Drizzle white soy and sesame oil over the top. Serve immediately with the sauce. Everything just melts away in my mouth... An umami bomb... Recipe Video:

Jump To Recipe Jump To Video This is what my grandma used to do with leftover beansprouts and rice noodles, especially after a day of serving laksa. The next day, she will scramble whatever is leftover and put it together into a dish. And this is her version of an Indonesian dish: tauge goreng or beansprout stir-fry. The base of this dish is a salty spicy sauce that consists of taucheo aka salted fermented soybeans. If you have difficulties getting your hand on taucheo, you can use miso instead. Be sure to go easy on the salt as this is super salty. Overall, this is a nourishing dish and a fantastic way to make use of leftover beansprouts and noodles. If you do not have any noodles, you can omit and serve this over some cooked rice. It will still be as yummilicious. I'm literally drooling just thinking about it. Ingredients: (Serve 2) Taucheo | Salted Fermented Soybeans / Miso, 1/4 Cup Sambal Homemade, 1 TBSP Volcano Chili Powder Preferably Hexa, 1 TSP Adjust To Preference & Optional High Quality Olive Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic, 3 Cloves Veg Stock Homemade, 120g Bean Sprouts, 150g Rice Noodles Homemade or Store-Bought, 125g Scallions Coarsely Chopped, For Garnishing Equipment: Skillet / Pan Directions: Please visit my "Nyonya Laksa" for the rice noodles recipe. Please visit my "How To Make Sambal" page for the recipe. In a bowl, mix together taucheo, sambal and volcano chili (if using) until well combined. Set it aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in the garlic and saute until aromatic. Next, add in the taucheo mixture and stir to combine well. Add in the veg stock and deglaze. Lastly, add in the beansprouts and noodles. Saute until well combined. Continue cooking until thickened. Transfer to serving plates. Garnish with scallions. Serve immediately. Hexa's Volcano Chili Powder... Nourishing... Super droolicious... Recipe Video: