Jump To Recipe Jump To Video I found out about this by accident. I was researching ackee and salt fish and this popped up on the search list. I figured that this would go well with the dish. Little did I know that these are usually served with ackee + salt fish and goat curry dishes. Jamaican Fried Dumplings This is a pretty straightforward dough to work with as there is no yeast involved. The only way to screw this up is deep frying the dough in high heat. The exterior will cook faster than the interior, thus an undercooked center, which is not very nice. What you'll get is a very crispy outside with a soft and pillowy inside. Perfect for ackee and salt fish as well as goat curry. Jamaican Fried Dumplings Ingredients: (Make six dumplings) Unbleached All Purpose Flour, 120g Baking Powder, 6g Sea Salt, 2g Granulated Sugar, 25g Unsalted Butter Softened, 15g Water, 80g Rapeseed / Sunflower / Peanut / Canola Oil, For Frying + More For Greasing Equipment: Dutch Oven / Deep Fryer Directions: In a large mixing bowl, add flour, baking powder, salt and sugar. Mix to combine well. Rub butter into the flour mixture with your hand until well combined. Add in the water gradually while still mixing. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Continue mixing and kneading until it comes together into a smooth dough. Grease the bowl lightly with some oil and transfer the dough back into the bowl. Cover and set aside for at least 2 hrs or overnight. Divide into 6 equal pieces. Roll each piece into a tight dough ball. Cover and set aside for 15 mins. Heat up about 4" of oil in a dutch oven over medium heat. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Carefully drop in the dough balls and deep fried until golden brown. *Flip the dough constantly for even browning.* *Do not crowd the dutch oven. Do it in batches if necessary. Cover the rest of the dough balls while frying.* Remove from heat and drain off excess oil in a wire cooling rack or on a plate lined with parchment paper. Repeat the process with the remaining dough. Serve the dumplings with some ackee and salt fish or goat curry. Jamaican Fried Dumplings Carefully drop into the hot oil... Jamaican Fried Dumplings Flip constantly for even browning... Jamaican Fried Dumplings Beautiful golden brown... Jamaican Fried Dumplings Crispy on the outside, soft and pillowy on the inside... 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. Jamaican Curry Blend 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. Jamaican Curry Blend 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. Jamaican Curry Blend 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. Ackee and Saltfish 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. Ackee and Saltfish 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). Ackee and Saltfish 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 j alapeño, 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. Ackee and Saltfish A neat trick I learned... Ackee and Saltfish Sweet, savory and spicy... Ackee and Saltfish Will you give this a try? Recipe Video:

Jump To Recipe Jump To Video This is another dish that one of my InstaFam requested. Well, they asked and they shall receive. This is a favorite dish of many Jamaicans. It originated from South Asia; it's believed to have been introduced to Jamaica in the 17th century by the Indians. The history is pretty vague. Jamaican Goat Curry Anyway, if you have trouble finding goat meat, you can use lamb or mutton. The cooking method is the same for the 3 different types of meat. I learned another neat trick. Marinade the meat with half of the vegetables and add the remaining half at a later stage. This will keep the curry vibrant. Jamaican Goat Curry If you prefer a creamier and thicker curry, add in more potatoes. When the potatoes are fork tender, mash a few wedges. You can also reduce the curry further. It is up to your own preferences. I do prefer mine soupy so that I can dip the fried dumplings in the curry. Extra yummilicious. Jamaican Goat Curry Ingredients: (Serve 4) Goat / Lamb / Mutton Cubes Bone-In or Boneless, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 2 TBSP Jamaican Curry Blend Homemade , 2 TBSP + 1 TBSP Red Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Red Jalapeño Deseeded Finely Sliced, 2 Green Jalapeño Deseeded Finely Sliced, 2 Scallions Finely Sliced, A Handful Dried Thyme, 1 TBSP Yukon Gold Potatoes Coarsely Wedged, 2 or 3 Adjust To Preference Tomato Puree, 1 TBSP Jamaican Fried Dumplings Homemade , To Serve Equipment: Heavy Pot Cast Iron Skillet / Pan Directions: Please visit my " Jamaican Curry Blend " page for the recipe. Please visit my " Jamaican Fried Dumplings " page for the recipe. Prepare the Goat Meat Season goat meat with salt, pepper, and mushroom powder. Toss to coat evenly. In a skillet over medium-high heat, add oil and sear the goat until browned on all sides. Transfer to a large mixing bowl and set aside. Make a Simple Stock (Optional but Recommended) Simmer about 1L water with all your vegetable scraps for 5 to 8 minutes. Cover, steep for 10 minutes, then strain and discard the solids. Set aside. Build the Flavor Base In the same skillet, sauté half of the onion with a pinch of salt and pepper until lightly caramelized. Add garlic and cook until aromatic. Add in half the jalapeño and scallions. Deglaze with a ladle of simple stock and reduce until nearly dry. Add thyme and stir to combine. Transfer this mixture to the bowl of seared goat meat. Marinate the Goat Add 2 tablespoons of your preferred Jamaican curry blend to the goat and vegetable mixture. Toss until everything is well coated. Cover and let marinate for at least 2 hours. Simmer the Curry In a heavy pot over medium heat, heat oil and add in the marinated goat with all its juices. Pour in the simple stock and top up with more water if needed to fully submerge the meat. Bring to a simmer, then reduce heat to low. Cover and cook for about 2 hours, stirring occasionally and adding water as needed. Finish the Curry Once the meat is tender, add the remaining half of the onion, garlic, jalapeño, scallions, plus potatoes and tomato purée. Stir in another tablespoon of curry blend. Season to taste with salt, pepper, and mushroom powder. Simmer until potatoes are fork-tender. For a creamier consistency, mash some of the potatoes or reduce the curry further. I prefer mine soupy, but adjust to your desired texture. Serve Remove from heat and ladle into serving bowls. Garnish with sliced scallions. Serve immediately with fried dumplings. Jamaican Goat Curry The dumplings are perfect for this curry... Jamaican Goat Curry The goat meat is super tender... Jamaican Goat Curry Mama Mia... Recipe Video:

Jump To Recipe Jump To Video This is probably the simplest and easiest recipe I have ever made. It uses about 5 ingredients and it takes less than 30 mins to make (from start to finish). Yet, this is super yummilicious! So, no excuse for you not to give these lovely cookies a try. I am collaborating with Amazin' Graze and you will be expecting more recipes around their products. If you're residing in Singapore, please check them out. Their products are of top quality with little to almost no added preservatives and additives. I fell in love with their awesome peanut butter and I'm humbled that they decided to collaborate with me. I am grateful. In closing, please give this recipe a try. Ingredients: (Serve 2) Over-Ripe Bananas, 120g Amazin' Graze's Rolled Oats, 80g Sea Salt, Pinch Raw Cacao Nibs, 1 TBSP High Quality Vegan-Friendly Dark Chocolate Preferably 70%, For Grating Equipment: Oven Directions: Preheat oven to 180 degree celsius or 350 fahrenheit. Mash bananas in a large bowl. Add in Amazin' Graze's Rolled Oats, salt and cacao nibs. Mix until well combined. Scoop about 1 TBSP worth of that mixture onto a baking tray lined with parchment paper. You should get about 9 portions. Try to shape each portion into a round disc. Wack into the oven and bake for about 15 to 17 mins or until the sides of the cookies are lightly browned. Remove from the oven and immediately grate some dark chocolate over the cookies. Set aside to cook down completely. Serve immediately. Amazin' Graze's Rolled Oats Simple yet yummilicious... Even my daughters love these... 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 C hia 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 C hia 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, p reheat 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 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 C hia 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 C hia 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 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 This is inspired by one of my InstaFam: @ler.hlv . She has loads of wonderful recipes, so please check out her profile. Give her a follow while you're at it. I changed her recipe quite a bit, if you want her original recipe, here it is . Amazin' Graze's C hia Seeds... I didn't know that papaya, banana, coconut, mango and chia pudding work so well together. This is packed full of nutrients. And this is probably what you need for breakfast (or brunch). I gotta say, avocado is overrated and papaya is underrated. Ingredients: Inspired by @ler.hlv (Serve 4) Amazin' Graze's Chia Seeds, 20g Coconut Milk, 120g Frozen Banana, 1 or 100g Coconut Oil, For Brushing Papaya Halved, 1 Mango Coarsely Diced, 1 Mango Seeds of Your Choice, For Garnishing I used a mixture of Sunflower, Pumpkin and Sesame Seeds Mint Finely Minced, A Handful Equipment: Griddle / Cast Iron Skillet / Pan Directions: In a large bowl, combine Amazin' Graze's C hia Seeds and coconut milk. Mix until well combined. Sit for 5 to 10 mins. Grate frozen banana 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. When about to serve, brush the papaya with coconut oil. Heat up a griddle over medium heat. Sear the papaya oiled side down until lightly charred. Transfer onto serving plate. Spoon the chia pudding into the papaya cavity. *Depending on the size of your papaya, you may need more or less papaya. You can also doubled the amount of chia pudding.* Garnish with some mango, seed mixture and mint. Serve immediately. The combination works so well together... Perfect for bfast or brunch... Nutritious and yummilicious... Recipe Video:

Jump To Recipe Jump To Video I can't seem to remember where did I get my mac and cheese recipe from. Maybe it is from a chef, a restaurant, or a cookbook. Anyway, someone requested this recipe, so I flipped thru' my recipe repertoire and found this. This isn't your typical roux-mornay-base sauce. I used a white wine reduction and chicken stock as the base for the cheese sauce. I am also using 4 different types of cheese: Parmigiano, Emmental, Red Cheddar and Mozzarella. I am not looking for extra ooey gooey goodness tho. But rather, I am actually looking for flavors and texture. Trust me, this leaves a lingering aftertaste. I personally find that the typical roux-mornay-base sauce kinda masks the flavors of the cheese. As for the macaroni, I am still using the same mathematical 250g to 500g. It works every single time. I hope you will give this recipe a try. Ingredients: (Serve 4) White Wine Preferably Sauvignon Blanc, 300g Good Quality Chicken Stock, 300g Cheese Rind, 1 Slice (Optional) Parmigiano Reggiano Freshly Grated, 80g Corn Flour, 10g Emmental / Velveeta, 40g Red Cheddar Coarsely DIced, 40g Macaroni Preferably Alce Nero's , 250g Sea Salt, Pinch Black Pepper, Pinch Cayenne, Pinch Nutmeg Freshly Grated, Punch Stale Bread Coarsely Diced, 50g Garlic, 3 Cloves High Quality Olive Oil, 1 TBSP Low Moisture Mozzarella, A Few Pinches Parsley Finely Chopped, For Garnishing Fresh Lemon Zest, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Oven Food Processor Directions: Make the Cheese Sauce In a sauce pot over medium heat, reduce the wine until syrupy or down to about 1/10 its original volume. Add chicken stock and stir to combine. Drop in a cheese rind if using and let it steep. In a small bowl, mix parmigiano and corn flour until well combined. Stir the cheese mixture into the pot and mix until melted. Add emmental and cheddar. Stir until fully melted and smooth. Cook the Macaroni In a skillet over medium heat, add macaroni and 500g of hot water. Season lightly with salt and stir occasionally to prevent sticking. Once most of the water evaporates and the pasta is al dente, it’s ready. Stir in the cheese sauce. Season with pepper, cayenne, and nutmeg. Cook for another 1 to 2 minutes until the sauce thickens slightly. Remove from heat. Prepare the Breadcrumb Topping Preheat oven to 190°C (375°F). Blitz stale bread into coarse crumbs using a food processor. Add garlic and pulse a few more times. Transfer to a bowl and season with salt and pepper. Drizzle with olive oil and toss to combine. Assemble and Bake Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 8 to 10 minutes or until the top is golden and crispy. Serve Garnish with fresh parsley and lemon zest. Serve immediately while hot and bubbling. Full of flavors... A mac and cheese that isn't bland... Recipe Video: