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Jump To Recipe Jump To Video This is the dish that made me wanna make my own sauerkraut. As you already know that I dislike store-bought sauerkraut; they are either too salt or sour. And yes, using homemade sauerkraut for this recipe makes a huge difference. Although some regions use roots and fungi vegetables as the base broth, traditionally, pork and sausages are cooked with water to make the base broth. I decided to choose roots and fungi for my base broth to make this dish 100% vegan. You can prepare the base broth 1 day in advance. Before bake... After baked... This might take quite a bit of time and effort, but when the 1st slurp hits the palate, you know it is worth it. I am not kidding. As bizarre as it may sound, sauerkraut soup has become my favorite soup (sorry mushroom soup). The tanginess kept me wanting more. Ingredients: (Serve 8) Base: Eggplant Coarsely Sliced, 1 Medium Carrots Coarsely Sliced, 2 Medium Yukon Gold Potatoes Coarsely Sliced, 2 Cabbage Coarsely Sliced, 1/4 Shiitake Mushrooms Coarsely Sliced, 3 Yellow Onion Coarsely Sliced, 1 Garlic Crushed, 3 Cloves Tomato Sauce, 2 TBSP Rapeseed / Peanut / Sunflower / Canola Oil, For Drizzling Sea Salt, Pinch Black Pepper Pinch Soup: Carrots Obliqued, 2 Medium Yukon Gold Potatoes Thinly Sliced, 3 High Quality Olive Oil, 4 TBSP Shiitake Mushrooms Finely Diced, 150g Sea Salt, Pinch Black Pepper Pinch Yellow Onion Thinly Sliced, 1 Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Leeks Coarsely Sliced (White Parts Only), 3 Stems Cannellini Bean, 380g Packet Sauerkraut Homemade, 450g Millet / Quinoa / Amaranth, 50g Bay Leaves, 3 Mushroom Powder, Pinch Equipment: Cast Iron Skillet / Pan Large Heavy Pot Oven Directions: Please visit my " How To Make S auerkraut " page for the recipe. Prepare the Base Preheat oven to 150°C (300°F). Add unpeeled carrots, potatoes, onion, garlic, and mushroom/vegetable scraps to a baking tray. Drizzle with oil, season with salt and pepper, mix well. Roast for 60 mins. Transfer roasted veg to a baking dish. Deglaze the tray with water and add to dish. Add enough water to submerge the veg. Roast another 40 mins. Drain into a large pot, squeeze veg to extract more liquid, discard solids. You should get a dark brown stock. Prepare the Soup Add carrots and potatoes (unpeeled) to the stock. Simmer until fork tender. While simmering, sauté mushrooms in 2 TBSP olive oil until caramelized. Set aside. In the same skillet, sauté onion in 2 TBSP oil with salt, pepper, and sugar until translucent. Add garlic and leeks. Sauté until aromatic. Transfer onion mixture into soup pot. Drain and add cannellini beans. Add sauerkraut (taste and rinse if too sour/salty). Add 1 cup water (or more, depending on your preferred consistency). Add millet, mushrooms, and bay leaves. Stir to combine. Simmer 10–15 mins until slightly reduced. Taste and adjust seasoning. Serve immediately with some Pampushky . Tangy, hearty and slurpilicious... Dip some Pampushky ... Recipe Video:

Jump To Recipe Jump To Video Even tho I dislike repetitive work (which is why you can't find any dumplings recipe on this website), it is kinda therapeutic and satisfying to watch everything comes together. Yes, this recipe proves to be a huge challenge for me. I am glad that I managed to pull it off despite that my Russian Dumplings aka Piroshki aren't shaped identically. Working with dough is my favorite thing which explains the name of this website... In this recipe, I included 3 types of fillings; 2 savory and 1 sweet. I will be frank that the sweet fillings is my least favorite and I am torn between the potatoes and caramelized cabbage. My eldest daughter even suggested kimchi with cheese (which is completely unorthodox, but we did it). Altho not well or identically shaped, this is still yummilicious af! I have to thank Helen Rennie again for inspiring this recipe. Please do check her out and subscribe to her YouTube channel. She has loads of amazing recipes! Piroshki is a very famous comfort street food in Russia. They are either baked or fried and there are lots of variations throughout the regions of Russia. The most popular fillings are ground meat, mashed potatoes and mushrooms. Well, I decided to combine potatoes and mushrooms, cos they are my 2 favorite veg. My least favorite fillings: apples and blueberries... The trick to pulling this off is to use cold fillings. It is best to prepare everything the day before and on baking day, all you need to do is shape, bake and devour. Do not skim on the fillings as well. In closing, I hope you will give this a try. Ingredients: Inspired by Helen Rennie (Make 35 bread) Dough: Unsalted Butter, 40g Unbleached All Purpose Flour, 450g Sea Salt, 9g Demerara Sugar, 40g Active Instant Dry Yeast, 3.5 TSP Heavy Whipping Cream, 100g Buttermilk, 220g Egg Yolks, 36g Potato Fillings: Yukon Gold Potatoes Unpeeled Thinly Sliced, 2 High Quality Olive Oil, 4 TBSP Oyster Mushrooms Finely Minced, 150g Sea Salt, Pinch Black Pepper, Pinch Unsalted Butter, 1 TBSP Vegetable Stock, 1/4 Cup + 1/2 Cup Yellow Onion Thinly Sliced, 1 Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Cabbage Fillings: White Cabbage, 1 High Quality Olive Oil, 3 TBSP Sea Salt, Pinch Black Pepper, Pinch Unsalted Butter, 1 TBSP Vegetable Stock, 1/4 Cup Balsamic Vinegar, 1 TBSP Garlic Powder, Pinch Onion Powder, Pinch Mushroom Powder, Pinch Apple Fillings: Any Red Apples, 2 Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Demerara Sugar, 1 TBSP Frozen Blueberries, 50g Ground Cinnamon Preferably Hexa, 1 TSP Assy & Bake: Egg Wash, For Brushing High Quality Salted Butter Melted, For Brushing Equipment: Cast Iron Skillet Sauce Pot Oven Directions: Prepare the Dough (Night Before) Melt butter, weigh and top up with oil to 40g total. Cool slightly. In a bowl, mix flour, salt, sugar, and yeast (keep salt and yeast apart at first). In another bowl, mix cream, milk, melted butter, and yolks. Pour wet into dry and fold into a dough. Knead in bowl until smooth. Adjust moisture if needed. Knead 8 mins on floured surface, shape into ball. Transfer to greased bowl, cover, and chill overnight. Prepare Potato-Mushroom Filling (Night Before) Boil potatoes until fork tender. In a skillet, sauté mushrooms in oil, season, then add butter. Deglaze with ¼ cup stock, reduce, and set aside. In same skillet, sauté onion, garlic, and add drained potatoes. Add mushrooms, remaining stock, season to taste. Cook until reduced, chill overnight. Prepare Cabbage Filling (Night Before) Thinly slice cabbage. Sauté in oil, cover and cook until browned at edges. Add butter, sauté until deeply caramelized. Deglaze with stock and balsamic vinegar. Season and cook until dry. Chill overnight. Prepare Apple Filling (Night Before) Grate apples into pot with lemon juice, zest, sugar, blueberries, cinnamon. Cook until syrupy and jammy. Chill overnight. Shape and Fill (Baking Day) Bring dough to room temp for 2 hrs. Deflate and divide into 40g pieces (~35 total). Shape into balls, rest 15 mins. Roll each into oblong, add 2 TBSP filling. Fold and seal seam tightly. Pinch if needed. Place on lined tray, cover and chill. Once done, let rest 30 mins at room temp. Bake Preheat oven to 200°C (400°F). Brush with egg wash. Bake 12–15 mins until golden. Immediately brush with melted butter. Cool 10 mins before serving. Caramelized cabbage... Potatoes and mushrooms... Recipe Video:

Jump To Recipe Jump To Video I wasn't really fond of baking initially. It actually took me quite a while to fall in love with baking; all the steps and measurements have to be precise which I like. I am a bit OCD so that explains right? Lol! Absolutely not. It is magical to watch raw ingredients come together into something incredible. This marvelous Russian Honey Cake took me 2 attempts to get it right. Well, to be honest, I am far from right. I was dealing with the intense humidity in my kitchen and my whipped sour cream concoction instantly melted as soon as I started to spread it onto the cake layers. I thought replacing sour cream was a good idea. But it doesn't really spread well enuff for the frosting layers to be visible. There are lots of what I shouldn't and should've done and I am 100% sure I will revisit and revamp this recipe again. As for the origin of this cake, it was created in the 19th century in the Russian Empire by a young chef who wanna impress Empress Elizabeth Alexeievna (who happened to be the wife of Alexander I). The empress couldn't stand honey. Despite that, that young chef unknowingly baked a new cake with honey and thick sour cream. Surprisingly, and unaware of the honey ingredient, Empress Elizabeth immediately fell in love with it. For now, let's indulge in this Russian Honey Cake. Stay tuned for version 2. Ingredients: (Make one 6 inch cake) Cake Layers: High Quality Honey Preferably Wildflower or Clover, 100g Unsalted Butter, 113g Granulated Sugar, 100g Eggs Lightly Beaten, 3 Baking Soda, 12g Unbleached All Purpose Flour, 500g Frosting: Cream Cheese Softened, 125g Heavy Whipping Cream, 375g High Quality Honey Preferably Wildflower or Clover, 40g Dulce de Leche , 40g Ganache: Cream Cheese Softened, 85g Unsalted Butter Softened, 20g Icing Sugar, 20g Pure Vanilla Paste, A Dash Fresh Orange Zest, 1/2 Orange Equipment: Sauce Pot Oven 6" Pastry Ring Stand / Hand Mixer Piping Bag with Star Tip Rotating Cake Stand Double Boiler Directions: Please visit my" How To Make Dulce de Leche " page for the recipe. Make the Dough Heat honey and water until it foams and turns amber. Remove from heat. Add to a double boiler with butter and sugar. Stir until butter melts. Temper beaten eggs with some butter mixture, then whisk into the rest. Whisk in baking soda. Remove from heat. Sift and fold in flour in thirds. Knead until smooth and elastic dough forms. Bake the Cake Layers Preheat oven to 190°C (375°F). Roll dough into ¼" thick discs. Use a 6" ring to guide size. Prick with fork and bake 4–5 mins until deep amber. Cut 6" discs while hot. Cool on a rack. Repeat with remaining dough (yields ~10 discs). Lower oven to 120°C (250°F). Bake scraps for 15 mins to dry. Blitz scraps into fine powder. Make the Frosting Whip cream cheese until creamy. Add whipping cream and whip to soft peaks. Fold in honey and dulce de leche. Assemble the Cake Add frosting dot on cake stand. Place parchment paper and a frosting dot in the center. Stack cake layers with frosting between each, spreading evenly. Frost the sides. Chill 1 hr. Coat entire cake with cookie crumb powder. Chill again to set. Make the Ganache Topping Whip cream cheese and butter until creamy. Add sugar, vanilla, and orange zest. Mix until smooth. Pipe stars on top. Chill overnight. Serve Slice and enjoy the next day. I managed to get 10 layers... Lots of improvement to be done... Recipe Video:

Jump To Recipe Jump To Video I was hesitating to include this as a recipe here. Well, guess I decided to do it anyway, maybe because this is too good not to include? I know Paska and Kulich are sacred. But I have leftover stale ones, so what am I gonna do with them? Right? This is a very straight forward French toast recipe and it works well for any type of stale bread. So, no excuse for you not to make them. The trick is to cook the battered bread on low heat and with a little patience, you will get awesome French toasts. Ingredients: (Serve 2) Stale Paska Bread Homemade , 1 Eggs, 3 Buttermilk, 120g Sea Salt, Pinch Sugar, 2 TBSP + More For Garnishing Adjust To Preference Lemon Zest, 1/2 Lemon Unsalted Butter, 2 TBSP Maple Syrup, For Brushing Equipment: Cast Iron Skillet Directions: Please visit my " Paska " page for the recipe. Slice Paska bread into 1" discs. I managed to get 4 slices. In a large bowl, whisk eggs until lightly beaten. Gradually add in buttermilk while still whisking. Add in salt, sugar and lemon zest. Whisk to combine well and until the sugar has dissolved. Soak the bread in the batter for 15 mins. Flip and soak for another 15 mins. Melt butter in a skillet over medium-low heat. Sear the bread. Cover and cook for 5 to 8 mins or until the bottom crispy browned. Flip and brush with maple syrup. Cook for another 3 to 5 mins. Remove from heat and garnish with some sugar. Serve immediately. Cwispy on the outside, soft custardy on the inside... Recipe Video:

Jump To Recipe Jump To Video Just when I thought my Easter recipe is done, Jamie's Oliver Easter Egg Shell popped up on my feed. I told myself that I really need to make this. I mean, Jamie sounds so convincing and he made it seems so easy. He is Jamie Oliver after all, right? Do not worry, there isn't any chili jam in this recipe. But rather, chocolate & avocado. I changed this recipe quite a bit to suit my tastebuds. You can get his original recipe here . I added coffee into the avocado mousse, because coffee, chocolate and avocado go so well together. I also switched 50% of the coconut cream to condensed milk. And to take things up a notch, I added Cointreau (which is a fancy French orange liqueur). You can use any orange-flavored liqueur or rum. To add some texture to the dish, I decided to sprinkle some bread crumbs and cacao nibs around the mousse. Why the bread crumbs? It reminded me of where I came from; we didn't have much in the past. My grandma would ask for discarded bread trimmings from bakeries. She would toast those trimmings, grind them into bread crumbs and that would be our dinner already. As for the fruits, I used what I can get my hands on, which are raspberries and orange. I guess I took things a little too far by making candied orange slices. Do you think so? Anyway, use whichever fruits you can find. The plate is your canvas and you are the artist. The best thing is, you can prep everything in advance, keep chilled in the fridge and assemble it when about to serve. In closing, I really hope you will give this recipe a try and wow your families and friends this Easter weekend. Ingredients: Inspired by Jamie Oliver (Serve 2) Candied Orange: Orange Preferably Organic, 1 Washed Thoroughly Granulated Sugar, A Few TBSP Eggshells: High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 80g Himalayan Pink Salt, Pinch Avocado, 1 Mousse: Cold-Brewed Coffee / Freshly Brewed Espresso, 60g Sweetened Condensed Milk, 50g Coconut Cream, 50g Cointreau / Grand Marnier / Any Orange Brandy, 2 TBSP Ice Cubes, A Handful Garnishes: Fresh Bread Crumbs, A Few Spoonful Raspberries / Blueberries / Strawberries, A Handful Raw Cacao Nibs, Pinch High Quality 30% White Chocolate Preferably Valrhona or Callebaut, For Grating Equipment: Blender Oven Double Boiler Directions: Prepare the Candied Orange Preheat oven to 120°C (250°F). Slice orange into 1/8" thick rounds. Remove seeds. Dredge both sides of slices in sugar. Place on parchment-lined tray. Cover with another parchment and weigh down with a plate or tray. Bake for 15 mins. Remove plate and top parchment. Wipe off excess moisture. Lower oven to 80°C (175°F). Bake for 2–2.5 hrs until dehydrated and translucent. Chill until ready to use. Prepare the Chocolate Eggshells Melt 60g chocolate in a double boiler . Remove from heat, stir in remaining 20g to temper. Add a pinch of salt. Halve and scoop out avocado, keeping skins intact. Brush inside of skins with chocolate. Chill for 15 mins. Repeat brushing and chilling for a total of 3 coatings. Chill final layer for 30–60 mins. Carefully unmold chocolate shells and keep chilled. Make the Avocado Mousse Add avocado flesh, coffee, condensed milk, coconut cream, liqueur, ice, and leftover melted chocolate to blender. Blitz until smooth. Chill mousse for at least 1 hr. Prepare Breadcrumbs Toast bread at 180°C (360°F). Blitz into fine crumbs. Set aside. Assemble Sprinkle breadcrumbs in a circle on serving plate. Spoon mousse into the center. Place chocolate shell upright on the mousse. Fill with berries and top with a candied orange slice. Sprinkle cacao nibs and grate white chocolate over the top. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video There are probably loads of reasons why I don't post waffles and pancakes on this website. Well, maybe not yet. One of the reasons is my broken waffle machine; I am just too lazy to buy one. Or perhaps, I do not see the investment worth it. This is because a griddle works perfectly fine for making waffles. Yes, I said it. although not technically, those grill lines somehow resemble waffles to me. You can debate all you want with me. I still will not back down. As for pancakes? Waffles > Pancakes. Period. Fight me! Anyhow, Hexa sent me their awesome waffle mix and they are too darn good not to use. In my own humble opinion, I think that savory waffles beat sweet waffles just by a little. I mean, who can refuse waffles and chicken? See where I am going? I know, I know, I left like 3 debates here, let's save those for another day and enjoy these savory waffles with Hexa . Ingredients: (Serve 2) Waffles: Your Preferred Milk (I'm using pistachio milk), 310g Unsalted Butter, 58g + More For Cooking Egg, 1 Hexa Waffle Mix, 100g Unbleached All Purpose Flour, 75g Malt, 25g Active Instant Dry Yeast, 1 TSP Baking Soda, 1/4 TSP Sea Salt, Pinch Sugar, 4g To Serve: Rapeseed / Peanut / Sunflower / Canola Oil, 1/4 Cup Eggs, 2 Persimmon Thinly Sliced, 1 Kecap Manis Homemade , For Drizzling Gula Melaka Syrup Homemade , For Drizzling Turkey Bacon Jam Homemade , For Serving Dried Coriander, For Garnishing Equipment: Griddle / Waffle Machine Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Turkey Bacon Jam " page for the recipe. Prepare the waffle batter Warm milk and butter in a saucepan over medium-low heat until melted. Cool to lukewarm (36.5–40.5°C / 98–105°F). Whisk in egg and set aside. In a large bowl, combine Hexa Waffle Mix, flour, malt, yeast, baking soda, salt, and sugar. Mix well and make a well in the center. Pour in the milk mixture and mix until smooth (some lumps are okay). Cover and let rest 1–2 hrs until foamy and fluffy. Cook the waffles Grease a griddle with butter over medium-low heat. Pour in all the batter, cover, and cook for 5 mins or until bottom is lightly browned. Loosen edges, flip, add more butter to corners, and cook until browned. Remove and set aside. Fry the eggs Heat oil in a skillet over medium heat. Crack in an egg and baste with oil until whites are crispy on the edges. Transfer onto the waffles. Repeat with remaining eggs. Sear the persimmons In the same skillet and oil, sear persimmon slices on both sides until edges are crispy. Add to the waffles. Finish and serve Drizzle with kecap manis and gula melaka syrup. Sprinkle turkey bacon jam and fresh coriander over the top. Serve immediately. Light, cwispy and savory... Savory and sweetness... Egg porn... Recipe Video:

Jump To Recipe Jump To Video As an affiliate partner, I was given some ingredients every month from Hexa . And for a couple of months in a row, I received this nuts-fruits-snack as a gift. I know it would be right to showcase this lovely snack from Hexa . Check out Hexa ! Look at the awesome nutty fruity combination! I was googling "cake with nuts" and Nut Loaf kept popping up on my search list. To make my research more appealing, it even appeared on my TikTok feed. Yes! @bdylanhollis & Joy of Baking inspired me to make this wonderful nut loaf. I was hesitant cos, it is very much like a Xmas cake but without all the spices and liqueur. But I was too eager and curious not to give it a shot. I will just allow this photo to speak how yummilicious this nut loaf is... I am glad that I did cos this is a marvelous loaf of cake. It is dense, moist, nutty, fruity and packed full of flavors (even without all the spices and liqueur). The only bad thing is you need to wait until the next day before slicing and serving. In closing, even tho it isn't Xmas, give yourself, your families and friends a treat by making this nut loaf. Ingredients: Inspired by @bdylanhollis & Joy of Baking (Make one 4.5 inch X 8.5 inch loaf) Unbleached All Purpose Flour, 95g Baking Powder, 1/4 TSP Baking Soda, 1/4 TSP Sea Salt, 1/4 TSP Dark Muscovado Sugar, 150g Nuts and Dried Fruits Mix Preferably Hexa & Foodsterr Coarsely Chopped, 700g or A Combination of Raisins, Currants, Dried Apricots, Candied Orange Peels, Dried Cranberries, Blueberries, Almonds, Hazelnuts, Walnuts, Pecans, Pistachios, Macadamias, or Cashew Nuts. Eggs, 3 Pure Vanilla Paste, 1 TSP Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Preheat the oven to 150 degree celsius or 300 fahrenheit. Grease the loaf pan with some neutral oil and line with parchment paper. In a large bowl, add flour, baking powder, baking soda, salt and sugar. Mix until well combined. Add in the nuts and dried fruits mix. Coat all the nuts and fruits well by mixing with your hands. In another bowl, add eggs and vanilla. Whisk until pale yellowish or tripled in volume with a hand or stand mixer. Fold the egg mixture into the flour mixture until everything is fully incorporated. Transfer into the prepared loaf pan. Use an offset spatula to pack the batter down properly as this is a very dry batter. Wack into the oven and bake for 65 to 80 mins or until it is dark brownish. Set aside to cool down completely. Unmold and wrap with cling film or parchment paper. Set aside at room temperature in a cool and dry place. It will taste better the next day. Keep the loaf wrapped at room temperature for up to 3 days before chilling in the fridge. I do not think it will last that long cos this is so yummilicious. 100x better than a protein bar... Nutty, fruity, dense, moist and fulla flavors... Recipe Video:

Jump To Recipe Jump To Video I think I saw this somewhere on TikTok, but I cannot remember where and when; perhaps it is during my Covid19 infection days. Anyway, this is my vegan version. Is it wrong to call these baked oats "soufflés"? They rise like soufflés during the baking process, so... soufflés they are! Lol! Hexa Breakfast Oat Mix Hexa is kind enuff to mail me some of their Breakfast Oat Mix. And this idea just popped into my head and voila! You will be seeing more of this product. This is because it is versatile and you can pretty much make anything outta their oat mix. Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins! Back to this recipe. I have been thinking about a Southeast Asian Soufflé for quite a while now. I just jumped on this opportunity and created this version. I really hope you will give my spin and twist a try. Ingredients: (Serve 2) Coconut Cream, 120g Pandan Leaves Coarsely Cut, 12 Banana, 1 Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Apple Cider Vinegar, 2 TBSP Gula Melaka aka Coconut Palm Sugar, 40g Baking Soda, 1 TSP Sea Salt, Pinch Desiccated Coconut 1 TBSP Gula Melaka Syrup Homemade , For Drizzling Equipment: Blender Ramekins Oven Steamer Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. In a blender, add coconut cream and pandan leaves. Blitz until smooth. Pass the mixture thru' a sieve and into a bowl. Squeeze out as much juice as humanly can. Discard all the residue. Transfer the pandan coconut cream back into the blender. Add in banana, Hexa Breakfast Oat Mix, vinegar and gula melaka. Blitz until smooth. Add in baking soda and salt. Give it a final blitz. Transfer onto ramekins. I managed to get 2 servings worth. Wack into the oven and bake for 20 to 30 mins. While the soufflés are baking, add desiccated coconut onto a plate and season with some salt. Steam on medium heat for 15 mins and set aside. The soufflés should rise during the baking process and collapse once it starts to cool. It also should be soft and custardy on the inside. As soon as the soufflés are outta the oven, sprinkle the steamed desiccated coconut and drizzle some gula melaka syrup over the top. Serve immediately. Warmth, soft, custardy, coconuty and pandany... Recipe Video:

Jump To Recipe Jump To Video Ube has to be Filipino national veg. It is a breed between a yam and a sweet potato; it has that earthy fragrance and a sweet and slimy texture. In short, ube is perfect to make desserts. The 2 only things that my ex-wife gave me are my 2 kids and an introduction to Filipino cuisine. I learned to adore this veg. Ube from Philippines... Beautiful isn't it? My ex-wife would make some ube pie (if she is in the mood) and I would literally devour everything. And you would have guessed it. I stole this recipe from her, well not literally, but technically. Lol! I added a few of my elements and replace the pie dough with filo pastry. I know ube can be really hard to get outside of Philippines. If you can, get those frozen grated ones, it will save you lots of time and effort. Be sure to read the label properly. This is because some corporations sell you expensive purple sweet potatoes. Be warned. I know crafting this cake takes quite some time and effort, but it is 100% worth it. You can prepare the ube halaya and the filo pastry the day before. In closing, I hope you will give this recipe a try. Ingredients: (Serve 2) Ube Halaya: Ube Peeled Washed Coarsely Chopped, 1 About 1kg Coconut Milk, 200g Coconut Rum, 2 TBSP Gula Melaka, 25g Adjust To Preference Maple Syrup, 25g Adjust To Preference Sea Salt, Pinch Filo: Butter, 100g For Brushing Demerara Sugar, 38g Chinese 5 Spice Homemade , 1 TSP Frozen Filo Pastry Thawed, 8 Sheets Cake: Eggs, 2 Evaporated Milk Full Cream, 255g Maple Syrup, 55g Adjust To Preference Ube Extract, 1 TSP Unbleached All Purpose Flour, 18g Ube Powder, 10g Sea Salt, 1 TSP Demerara Sugar, 75g Adjust To Preference Chinese 5 Spice Homemade , 1 TSP Spiced Rum, 2 TBSP Latik Homemade , For Garnishing Equipment: Blender Steamer Oven Cast Iron Skillet / Pan Ricer / Potato Masher 8" Round Spring Form Cake Pan Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my " How To Make Latik " page for the recipe. Prepare the Ube Halaya Steam ube until fork tender (20–30 mins). Pass half through a ricer into a skillet. Blend the other half with coconut milk until smooth. Add blended ube to the skillet. Cook over medium heat until thickened. Add coconut rum; cook until alcohol evaporates. Stir in gula melaka, maple syrup, and salt. Cook until paste forms with brownish-purple color. Set aside to cool. Prepare the Filo Base Preheat oven to 205°C / 400°F. Brown the butter in a skillet, strain, and set aside. Lightly grease cake pan with browned butter. Mix sugar and Chinese 5 spice in a bowl. Brush each filo sheet with browned butter, sprinkle sugar mix, fold in half. Layer into the cake pan, overlapping and scrunching to fit. Bake for 15–18 mins or until golden brown. Set aside. Prepare the Ube Custard Preheat oven to 205°C / 400°F. In a large bowl, add 615g of ube halaya. Fold in eggs, then evaporated milk and maple syrup. Fold in ube extract, flour, and ube powder. Add sugar, Chinese 5 spice, and spiced rum. Mix until smooth. Strain batter into the baked filo shell. Bake and Finish Bake at 205°C / 400°F for 20 mins. Lower to 175°C / 350°F and bake another 40–50 mins until custard is set but jiggly. Cool completely. Garnish with latik. Unmold, slice, and serve. Beautiful purple... Cook any leftovers with more coconut milk and condensed milk (adjust to your tastebuds) to use as a spread... Ubelicious! Recipe Video:

Jump To Recipe Jump To Video I told myself that I would share a recipe for every single day of Ramadan 2022. Guess I was too tied up with the Ukraine-Russia project that I somehow forgot about it. I promise I will do it 2023. Alarm set, so no more excuses. Anyway, to celebrate Eid ul-Fitr, I present to you this simple hearty Yemeni recipe. I have fallen in love with Middle Eastern and Indian cuisine many years ago when I was exploring my palate. I don't know. There's something about their dishes that is comforting and hearty. Perhaps their dishes are warmed with earthy aromatic spices. Or because, they are simply yummilicious. As usual, I was doing my googling for oats recipe and this dish kept popping up on my search engine. Maybe it is a sign that I should give it a try, And I am so glad I did, or else, I wouldn't have discovered a new spice blend and a different way to cook oats. In closing, I wish everyone Eid Mubarak. Ingredients: (Serve 4) Chicken: Chicken Thigh Diced Boneless Skinless, 3 Chicken Thigh About 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Hawaij Homemade , 1 TBSP Stew: Chicken Stock Homemade , 1 L Barley, 20g Amaranth, 10g Millet, 15g High Quality Olive Oil, 2 TBSP Shallots Thinly Sliced, 5 or Red Onion Thinly Sliced, 1 Garlic Finely Minced, 3 Cloves Hexa Breakfast Oat Mix, 80g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Hawaij Homemade , 1 TBSP Parsley Finely Chopped, For Garnish High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Hawaij " page for the recipe. Prepare the Chicken In a large bowl, mix chicken with marinade ingredients. Coat evenly, cover, and marinate in the fridge for at least 2 hours. Cook the Grains In a pot over medium heat, add vegetable stock, barley, amaranth, and millet. Simmer until barley is al dente (easily broken apart). Sear the Chicken In a skillet over medium heat, heat olive oil. Add marinated chicken and sear until lightly browned on both sides. Remove and set aside. Sauté Aromatics In the same skillet, add shallots and sauté until translucent. Add garlic and cook until aromatic. Deglaze with a ladle of vegetable stock. Combine and Simmer Add contents of skillet to the pot with grains. Stir in the seared chicken and its juices. Add Hexa Breakfast Oat Mix and mix well. Season with salt, white pepper, and hawaij spice. Stir to combine, then remove from heat. To Serve Ladle into bowls. Garnish with parsley and drizzle with extra virgin olive oil. Serve immediately. Hexa Breakfast Oat Mix... I wouldn't have done it without Hexa . The chicken just melts away in my mouth... Recipe Video: