Jump To Recipe Jump To Video Taho is one of my favorite Filipino street food. It is simply just steamed tofu with sago syrup (10x better than boba). Sago in Filipino means round chewy pearls. Unlike tapioca pearls in boba, sago is made from palm starch. To take things up a notch, my ex-wife would add ube halaya into taho. The trick is to cook the sago the day before and allow it to plump up overnight chilled in the fridge. The rest is just the magical combination of syrup, tofu and coconut milk. Satisfaction every time... Whenever I travel, I would roam the streets to eat and never in restaurants. Because that's where you learn all the true culture and history. And a simple dish like taho brings a smile to my face every time I have it. Ingredients: (Serve 4) Sago, 45g Dark Muscovado Sugar, 30g Adjust To Preference Granulated Sugar, 30g Adjust To Preference Ube Extract, 1 TSP Silken Tofu, 500g Ube Halaya Homemade , 30g Coconut Milk, 120g Equipment: Sauce Pot Steamer Directions: Please visit my " Ube Halaya Toast " page for the recipe. Prepare the Sago Fill a sauce pot with 3 inches of water and bring it to a boil. Add sago and cook until translucent and al dente. Drain and rinse under running water for 1–2 mins. Transfer to a bowl, cover with just enough water, and chill overnight. The next day, drain and set aside. Make the Ube Syrup In a sauce pot, combine 120g water, sugar, and ube extract. Stir and bring to a simmer over medium heat. Cook for 2–3 mins until syrupy. Remove from heat and set aside. Steam the Tofu Steam tofu for 5–7 mins. Drain off any liquid and set aside. Make the Ube Coconut Cream In a sauce pot over medium heat, combine ube halaya and coconut milk. Stir and simmer for 2–3 mins. Remove from heat and set aside. Assemble In serving glasses, layer sago, steamed tofu, and coconut milk mixture. Repeat layers, adding extra sago in the middle. Finish with more sago and drizzle with ube syrup. Serve immediately while warm. If you never have Ube Taho, you are missing out a lot... Recipe Video:

Jump To Recipe Jump To Video I have been wanting to make this dish for a very long time. I have been searching for an ideal recipe but they were either too rich or just aren't right. So I went on a hunch and stick with my old tiramisu recipe. And I am so glad that it works like a charm! I did not use any mascarpone as I personally find it is already rich with the ube halaya. You can give it a try, maybe 70-30? As I was devouring this awesome tiramisu variation, I can't help but wonder, why no Filipino attempted this. I mean, there are some recipes online. What I meant is really get into it. Ubelicious... If you can imagine, as soon as I served this up to my kids, it was gone in seconds! And ya know what they challenged me to? More variations of tiramisu! Maybe I should? What do you think? Ingredients: (Serve 2) Tiramisu: Freshly Brewed Coffee, 1 Serving Coconut Rum, 2 TBSP Lady Fingers / Savoiardi, A Handful Ube Powder, For Dusting Fillings: Egg Yolks, 2 Demerara Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Ube Halaya Homemade , 225g Equipment: Double Boiler Hand / Stand Mixer Directions: Please visit my " Ube Halaya Toast " page for the recipe. In a bowl, combine coffee and rum. Keep chilled in the fridge until ready to use. Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, else the eggs will scramble.* Add in the sugar and whisk until everything is fully incorporated. The mixture should thicken and the color should darken. In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form. Fold the egg whites into the yolk mixture, 1/3 portion at a time, until everything is well combined. Next, fold the ube halaya in 1/3 portions until everything is fully incorporated. Transfer into a piping bag and keep chilled until ready to use. Prepare the tiramisu. Dip one savoiardi into the coffee mixture and flip only once. I'm just using drinking glasses to serve my ube tiramisu, so I will be breaking the savoiardi in halves to fit into the glasses. Pipe the mascarpone mixture onto the savoiardi. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Fill the serving glasses with more ube halaya. Dust some ube powder over the top. Serve immediately. I am having foodgasm... Recipe Video:

Jump To Recipe Jump To Video You probably have seen me raving about Angie's Tempeh Chips these few days, and I think you really have to give their chips a try if you are residing in Singapore. You can of cos use plain tortilla chips for this dip. This isn't my 1st thought when it comes to avocado dip. To be exact, guacamole dip is actually my initial thought. But I wanna make it vegan. So out go the eggs and in come the flavors: instead of using fresh tomato, raw onion and garlic, I decided to roast them in the oven. If you can get your hands on sacha inchi oil, use it to finish the dip. It adds another layer of nutty complexity to the dish which really brings out the flavors. If you can't, you can use extra virgin olive oil. I decided to take things further by seasoning the chips with my homemade cajun seasonings. I am amazed that everything blends so well together and I hope you will give this recipe a try. Ingredients: (Serve 4) Tomato, 1 Red Onion, 1 Garlic, 1 Bulb High Quality Olive Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Avocado, 1 Fresh Lemon Juice, 1/2 Fresh Coriander Coarsely Chopped, A Handful Pickled Jalapenos Finely Chopped Homemade , 1 Adjust To Preference Sacha Inchi Oil / Extra Virgin Olive Oil, 1 TBSP Plain Tortilla Chips / Angie's Tempeh Chips , 200g Cajun Seasoning Homemade , 1 TBSP Equipment: Oven Directions: Please visit my " How To Make Cajun Seasoning " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Preheat the oven to 205 degree celsius or 400 fahrenheit. Slice off the heads of the tomato, onion and garlic. Transfer onto aluminum foil. Drizzle olive oil over the top. Season with salt and pepper Wrap and wack into the oven. Bake for 30 to 35 mins or until the vegetables are soft. Remove from the oven, unwrap and set aside to cool down slightly. Slice the avocado and place the flesh into a large mixing bowl. Add in the lemon juice and mash with a fork. Add in the coriander, pickled jalapenos and some pickling juice. Once the vegetables are cool enuff to handle, remove the skin of the tomato and add to the avocado mixture. Squeeze out the roasted garlic. Remove the skin of the onion, coarsely chop and add to the avocado mixture as well. Add in any leftover juice from the foil to stack flavors. Mash everything together until well combined. Taste and adjust for seasonings with salt and pepper. Transfer onto a serving bowl. Drizzle some sacha inchi oil over the top. Transfer the Angie's Tempeh Chips into a large bowl. Sprinkle the cajun seasoning over the top. Place a large plate to cover the bowl and give it some shaking until the chips are coated well. *You can do this in a large zip lock bag too.* Serve the avocado dip with the seasoned chips immediately. Angie's Tempeh Chips ... You can use tortilla chips, but you have to give Angie's Tempeh Chips a try if you are residing in Singapore... Recipe Video:

Jump To Recipe Jump To Video If you are residing in Singapore or any part of the world, you might have seen or even tasted Irvin's Salted Egg Fish Skin. I honestly do not understand the salted egg craze. You literally can find salted egg on almost any food, from croissants to fried rice to ice cream and to fish skin and potato chips. This is the roasted seaweed that I used... After Seaspiracy happened, I am very cautious about consuming seafood. In my mind, I was calculating how many fishes have to be killed for a package of salted egg fish chips. Seaweed came rushing to my mind. It is sustainable, healthier, cheaper, greener and most importantly, it has that oceanic umami. I can say that it is a coincidence that Hexa Spicy Salted Egg Sauce Powder appeared on my mail package just when I was thinking about this recipe. And the rest is history. I really hope that you will give this recipe a try. Ingredients: (Serve 8) Unbleached All Purpose Flour, 75g Potato Starch, 15g Cold Water, 100g Cold Sparkling Water, 50g Kewpie Mayo, 1/2 TBSP Sea Salt, Pinch White Pepper, Pinch Roasted Seaweed, A Large Handful Rapeseed / Peanut / Sunflower / Canola Oil, For Frying Duck Fat, 50g Unsalted Butter, 65g Hexa Spicy Salted Egg Sauce Powder, 80g Nori Flakes, 1 TBSP Madras Masala Homemade , 1 TBSP Equipment: Dutch Oven / Deep Fryer Large Cast Iron Skillet / Pan Directions: Please visit my " How To Make Madras Masala " page for the recipe. In a bowl, add flour, potato starch, water, sparkling water, salt and pepper. Mix until well combined. It is okay if there are small lumps. Add about 4 inches of oil to a dutch oven. Turn the heat up to medium. *To check the temperature, insert a wooden chopstick into the oil. If bubbles start to form, not rapidly, the temperature is ready.* Dredge the roasted seaweed into the tempura batter, coating the seaweed well. Drop gently into the oil. The tempura seaweed will immediately float to the surface. Deep fried until both sides are golden brown. *Do not waste any tempura bits leftover on the oil. Remove, drain and serve them together.* Repeat the steps for the seaweed and tempura batter. *Do not crowd the dutch oven. Fry the seaweed in batches.* Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. Set aside until ready to use. Melt duck fat and butter in a skillet over medium heat. Once the fat and butter have completely melted, add in Hexa Spicy Salted Egg Sauce Powder. Stir to combine well. *It may seem that the mixture starts to split at the beginning, continue stirring. It will come together into a sauce.* Add in nori flakes and madras masala. Continue stirring and cooking until the color has darkened slightly. Add in the tempura seaweed. Toss to fully coat the seaweed. Remove from heat and transfer onto a serving platter. Serve immediately. Hexa Spicy Salted Egg Sauce Powder... Ciwspy, crunchy, umamilicious... Recipe Video:

Jump To Recipe Jump To Video I was actually kinda brainstorming for ideas while taking a stroll in the local supermarket. I found some cherry tomatoes on the vine. A very rare find, I should quite say so myself. That's when the idea of this caprese salad just popped into my mind. Shrivel like raisins but still have a popping sensation... Honestly, I was like a mad man mumbling to myself in the middle of the supermarket aisle, plucking ideas outta thin air. And this dish is born. I mean, a caprese salad is just fresh mozzarella with tomatoes and basil. I wanna create something different; something simple but sophisticated. The trick is to slow roast the cherry tomatoes until they shrivel like raisins, yet still, pop inside the mouth. The rest is the magical combination of cheese, olive oil and herbs. My daughters asked why not use this as a base for a pasta dish. I was quite blown away by their idea and think it will work like a charm. Stay tuned for the next recipe. Ingredients: (Serve 2) Cherry Tomatoes Preferably With Vines, A Large Handful High Quality Olive Oil, For Brushing + 4 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Thinly Sliced, 3 Cloves Tomato Sauce Homemade , 4 TBSP Fresh Mozzarella, A Few Pinches Parsley Coarsely Chopped, A Handful Scallions Coarsely Chopped, A Handful Basil Coarsely Chopped, A Handful Chili Flakes, Pinch Parmigiano Reggiano, Freshly Grated Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Tomato Sauce " page for the recipe. Preheat the oven to 100 degree celsius or 210 fahrenheit. Place the tomatoes onto a baking dish vine side down. Brush the tomatoes with olive oil. Season with salt and pepper. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy. *Check at the 1.5 hr mark.* Remove from the oven and set aside until ready to use. In a skillet or pan over low heat, add 4 TBSP olive oil. Add in the garlic and cook until the edges start to brown. Remove from heat and set aside. Add 2 TBSP of tomato sauce onto the serving plates. Add pinches of mozzarella, followed by cherry tomatoes. Drizzle that garlic olive oil over the top. Sprinkle parsley, scallions, basil and chili flakes over the dish. Lastly, grate some parmigiano over the top. Serve immediately. Mama Mia... I really hope you will give this idea a try... Recipe Video:

Jump To Recipe Jump To Video I am not always chefy. Especially when I just got home from a busy night shift. I am tired, sleepy and hungry. I just want some food and am off to bed. And this is my guilty pleasure way of making some food. I know it is super unhealthy, but it tastes yummilicious every single time. Ingredients: (Serve 1) Cheetos Regular / Flamin' Hot, A Generous Handful Unsalted Butter, For Spreading Kewpie Mayo, For Spreading Nori Flakes, A Pinch (Optional) Shichimi Togarashi, A Pinch (Optional) Maple Syrup, A Drizzle (Optional) Dried Parsley, (Optional) Equipment: Cast Iron Skillet / Pan Directions: Mash Cheetos either with a potato masher or pound them in a mortar and pestle. *You can also put the Cheetos in a zip lock bag and roll them into pieces with a rolling pin.* Don't take it too far. We want them to be coarsely sized. Spread some butter onto the bread. Toast in the skillet until crispy brown at the bottom. Spread a thin layer of kewpie mayo onto the toasted side of the bread. Dip the mayo side down toast into the Cheetos pieces. Transfer onto a serving plate and sprinkle more Cheetos over the top. Use whatever toppings you desired. If it is regular, I would like to top it with some nori flakes and shichimi togarashi. If it is flamin' hot, I would drizzle some maple syrup over the top and sprinkle some dried parsley. Serve immediately. Flamin' Hot Cheetos are flamin' hot for a reason... Recipe Video:

Jump To Recipe Jump To Video I have been this avocado ice cream trend popping up on my feed. Why not give it a shot? Well, and of cos I have to do it my way, which is why I made this 100% vegan friendly. I was skeptical initially. I am glad that it turns out better than I expected. I mean, coconut condensed milk and coconut whipping cream? Who would have thought? The end result is a creamy, not too sweet and avocado aftertaste which lingers at the back of the mouth for quite a while. After having a few scoops, I was brainstorming ideas on how to use this incredible ice cream. Please stay tuned. I have actually 2 recipe ideas coming up. On a side note, this loaf pan's worth of ice cream was gone within 2 days! Ingredients: (Serve 8) Avocados, 2 Fresh Lemon Juice, 1 Lemon Sea Salt, Pinch Coconut Condensed Milk, 320g Coconut Whipping Cream, 400g High Quality Vegan Friendly Dark Chocolate, 50g Coconut Oil, 20g Equipment: Hand / Stand Mixer Loaf Pan Double Boiler Directions: Slice, deseed and scoop out the avocado flesh into a large bowl. Add in lemon juice, salt and mash the avocados with a fork. Add in the condensed milk and mix until fully incorporated. In another large bowl, whisk the whipping cream until soft peaks form with a hand or stand mixer. Fold the whipped cream into the avocado mixture, 1/3 portion at a time, until well combined. Transfer into a loaf pan. Cover and freeze overnight. Thaw in the chiller at least 2 hrs before serving. When about to serve, melt the chocolate on a double boiler . Once the chocolate is completely melted, remove it from heat and add in the coconut oil. Stir to combine well. Scoop the avocado ice cream into a serving bowl and drizzle the chocolate mixture over the top. Creamy and super avolicious... Recipe Video:

Jump To Recipe Jump To Video One afternoon, as I was devouring my slow roasted cherry tomatoes pasta, I was pondering what other ingredients we can actually slow roast. Strawberry is the 1st thing that popped into my head. Well, because I have a bag of frozen strawberries that have been sitting in the freezer for far too long. Lol! This is the consistency that you are looking for... The trick is to keep an eye on it after the 2 hr mark. Give it a quick toss every 30 mins to check the consistency. It should be almost like a jammy consistency, but still hold its shape. That's the beginning stage of caramelization. You do not want the strawberries to caramelize as they will burn very fast. The rest is the magical combination of brie, balsamic vinegar and tarragon. Trust me. It works brilliantly. I had said this numerous times, open faced toasts are like a playground for me. I can flirt with various ideas, unlike pizza, when there are rules. Ingredients: (Serve 2) Strawberries Frozen or Fresh, 250g Demerara Sugar, 30g Or More Depending On The Sweetness Of Strawberries Unsalted Butter, 2 TBSP Baguette / Batard / Ciabatta, 2 Slices Brie, 2 Slices Balsamic Vinegar, For Drizzling Dried Tarragon, Pinch Equipment: Cast Iron Skillet / Pan Oven Blowtorch Directions: Preheat the oven to 120 degree celsius or 250 fahrenheit. Depending on the size of your strawberries, halve or quarter them into even sizes so that they bake evenly. Transfer the strawberries onto a baking tray lined with parchment paper. Toss in the sugar, making sure the strawberries are well coated. *The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients.* Wack into the oven and slow bake for about 2 to 2.5 hrs. The strawberries should almost be jammy consistent but still hold their shapes. This is when the strawberries are releasing their juices and start to caramelize. Melt butter in a skillet over medium heat. Place in the bread and cook until the bottom is cwispy browned. Remove from heat and transfer onto a serving plate. Place the brie slices onto the bread. Melt the cheese with a blowtorch or broil in the oven until melted. Spoon the strawberries over the melted brie and drizzle some balsamic vinegar over the top. Sprinkle some tarragon and serve immediately. Ain't it beautiful? Mama Mia... Recipe Video:

Jump To Recipe Jump To Video After watching @thehomecookepage 's oatmeal cookies recipe, I decided to make some for myself and my kids. Me being me doesn't always stick to recipes. And this is the concoction I came up with, gluten-free sheet pan oat cookie. I can say that this is almost like my previous granola recipe. Almost. I am using Hexa Breakfast Oat Mix. If you do not have access to any Hexa products, you can use a combination of rolled oats, desiccated coconut, sunflower seeds and chia seeds. I added some dried currants too. You can of cos use any desired dried fruits; raisins, apricots, cranberries or even a mixture. Be wild and bold. You can also add some nuts too. I am using a standard 13" x 9" sheet pan. Please adjust the amount of ingredients accordingly. My daughters said that this doesn't look appealing. But as soon as they tried a piece, they wanted more and guess what? We finished the whole sheet pan cookie in 1 day. Ingredients: (Serve 4 or 13" X 9" sheet pan) Rolled Oats, 105g Unsalted Butter Softened, 90g Demarara Sugar, 100g Sea Salt, 4g Beaten Eggs, 90g Coconut Oil, 20g Hexa Breakfast Oat Mix, 120g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Dried Currants / Any Dried Fruits, 35g Gula Melaka Syrup Homemade / Maple Syrup, For Drizzling Equipment: Hand / Stand Mixer Oven Food Processor Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Add oats into a food processor and blitz until powder forms. Transfer into a bowl and set it aside. In another large bowl, whip butter until it reached mayo consistency with a hand mixer. Add in sugar and salt and continue whipping until light and fluffy. Next, add in eggs and oil and beat until well combined. *To measure the weight of the eggs, lightly whisk 2 eggs with a fork and weigh 90g.* Lastly, fold in the oat flour, 1/3 portion at a time, until fully incorporated. Cover and chill in the fridge for at least 2 hrs. Preheat the oven to 135 degree celsius or 275 fahrenheit. Spread the batter onto a sheet pan or baking tray lined with parchment paper evenly. In a bowl, mix Hexa Breakfast Oat Mix and dried currants until well combined. Sprinkle the oat mixture over the batter, distributing evenly. Use the back of a spoon to pat the oat mixture down onto the batter gently. Drizzle some gula melaka over the top generously without missing any spot. Wack into the oven and bake for 30 to 40 mins or until the top is lightly browned and the bottom is cwispy browned. Remove from the oven and set aside to cool down completely. Snap the sheet pan cookie into serving sizes and serve immediately. Hexa Breakfast Oat Mix... Crunchy, cwispy, chewy and super yummilicious... Recipe Video:

Jump To Recipe Jump To Video I have been wanting to make this for quite a while now. Today I finally have the chance to do so. So what's better than a Japanese egg salad sandwich? A guacamole sandwich! Or toast. Anyway, this is not authentic guacamole. I did, however, add a few extra elements of my own. My not so authentic guacamole... How to get perfectly boiled eggs every single time? By cooking the eggs in shallow simmering water, cover and cook for exactly 8 mins. The yolks not only are perfectly cooked, but the shells are also super easy to peel too. This is not a magic trick. Just simple calculations of math and science. Don't believe it? Give it a shot. As I'd said earlier, I added a few extra elements. One of which is my homemade turkey bacon jam. It does give the guacamole an extra oomph. In closing, I really hope you will give this recipe a try. Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP + 2 TBSP Yellow Onion Finely Chopped, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Eggs, 2 Avocado, 1 Fresh Lime Juice, 1 Lime Kewpie Mayo, 1 Heaped TBSP Pickled Jalapeno Finely Chopped Homemade, 1 (Optional) Coriander Coarsely Chopped, A Large Handful Scallions Coarsely Chopped, A Large Handful Taco Seasoning Homemade , 1/2 TSP Turkey Bacon Jam Homemade , 1 Heaped TBSP Baguette / Batard / Ciabatta, 4 Slices Tomato, 4 Slices Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Pickle Almost Anything " page for the recipe. Please visit my " How To Make Taco Seasoning " page for the recipe. Please visit my " How To Make Turkey Bacon Jam " page for the recipe. Prepare the Guacamole Egg Salad In a skillet over medium heat, heat 2 TBSP of olive oil. Add onions, season with salt and pepper, and sauté until lightly caramelized. Add garlic and sauté until aromatic. Transfer to a large bowl. Add avocado and lime juice to the bowl. In a sauce pot, bring 1 inch of water to a simmer. Add eggs, cover, and cook for 8 mins. Cool under running water and peel. Slice the egg yolks into the bowl. Coarsely chop egg whites and add them in. Add kewpie mayo and mash everything together. Stir in jalapeño, coriander, scallions, taco seasoning, and turkey bacon jam. Mix well and adjust seasoning with salt and pepper. Set aside. Toast the Bread In the same skillet over medium heat, heat 2 TBSP olive oil. Toast bread until crispy and browned. Transfer to serving plates. Assemble and Serve Add tomato slices on each toast. Season with salt and pepper. Spoon the guacamole egg salad on top. Serve immediately. A taste of heaven... Recipe Video: