Jump To Recipe Jump To Video There are lots of comments flying around (at my parsley tea TikTok post) about black seeds, turmeric and golden milk. So me being me, went and did some research. The comments are right; this golden milk has loads of health benefits. One of which is fighting respiratory issues such as post-covid19! This golden milk tea will not cure Covid19, but it helps with lung inflammation. It is also very soothing for the throat, especially Post-Covid19. It also can boost your immune system. This is best consume before bed. You can totally omit the tea to keep this caffine-free. On a side note, you can also use black tea leaves as an alternative. PS: This is not a miracle beverage. Please consult a doctor. Ingredients: (Serve 2) Oat Milk Homemade / Or Any Desired Milk, 500ml Ground Cinnamon, 1 TSP Black Pepper, 1/2 TSP Black Seeds, 1 TSP Turmeric Powder Preferably Homemade , 1 TSP Ginger Grated, 1" Tahini, 2 TSP High Quality Maple Syrup, 2 TSP (Optional & Adjust To Preference) Tea Leaves of Preference (I'm Using Red Tea), 1 TBSP (Optional) Equipment: Blender Sauce Pot Directions: Please visit my " How To Make Turmeric Powder " page for the recipe. In a blender add all the ingredients, except for the tea leaves. Blitz until well combined. Transfer the milk mixture into a sauce pot over medium heat. *You can consume this golden milk, without any tea, simmer for 1 to 2 mins.* Add in the tea leaves and stir to combine well. Bring it up to a simmer. Cook for about 1 to 2 mins. Remove from heat and steep for 10 mins. Strain into serving cups and enjoy. Serve immediately. Earthy and cozy... Recipe Video:

Jump To Recipe Jump To Video My daughters have been asking me to make a non-alcoholic mulled wine. I was literally laughing. How can you remove alcohol from wine and yes, decaf coffee is a joke. Right? This just popped into my head: if I cook the wine long enuff, the alcohol would've evaporated right? How do I add more fruity flavors without incorporating more alcohol (other than the wine)? By adding fresh juices. I have loads of apples on hand, so why not make fresh apple juices outta them? And voila! This version of mulled wine is born. Merry Xmas! Cheers! Ingredients: (Serve 4) White Wine Preferably Sauvignon Blanc, 750ml Fresh Apple Juice, 250ml Apple Cider Vinegar, 50ml Fresh Orange Slices, 1 Orange Fresh Lemon Slices, 1 Lemon Cloves, 3 All Spice Berries, 5 Green Cardamoms, 2 Bay Leaf, 1 Cinnamon Sticks, 2 Equipment: Slow Cooker Blowtorch (Optional) Directions: In a slow cooker, add all the ingredients. *Be sure to discard any seeds from the oranges and lemons.* Give it a stir to combine everything. Cook on high for 3 to 4 hrs. Strain into serving glasses and enjoy. This is optional: Burn some cinnamon sticks with a blowtorch and immediately cover them with the serving glasses. Spoon granulated sugar over some orange and lemon slices. Using the blowtorch and brûlée until caramelized. Set aside. When about to serve, pour the mulled apple wine into the smoked glasses and garnish with the brûléed orange and lemon slices. Cheers! Merry Xmas! Cheers! Recipe Video:

Jump To Recipe Jump To Video One of the lovely people asked if I had tea for rheumatoid arthritis. I did some research and found out the benefits of green tea. Besides easing the pain from rheumatoid arthritis, it also reduces the risk of heart diseases, boosts metabolism, and improves blood sugar control. And jasmine came into my mind as there is a very popular canned jasmine flavored green tea beverage in Singapore. I also did some research on jasmine. To my surprise, it can actually speed up wound healing and is beneficial for skin diseases. Cheers! PS: This is not a miracle tea. Please consult a doctor for health problems. Ingredients: (Serve 2) High Quality Green Tea Leaves, 2 TBSP Jasmine Flowers Preferably Organic, 1 TBSP Water, 180ml Equipment: Sauce Pot Tea Pot Directions: Transfer tea leaves and jasmine into a tea pot. Add water into a sauce pot over medium heat. Once you see bubbles start to form along the sides, remove from heat and transfer the water into the tea pot. Cover and steep for 1 min. Strain into serving cup. Enjoy immediately. Cheers! *You can reuse the tea leaves and jasmine for up to 4 times. Repeat the water heating and brewing process.* I took a bit more effort in my presentation this time... Cheers! Recipe Video:

Jump To Recipe Jump To Video After my previous pineapple tart recipe, you should probably know that this will be the next recipe. Don't throw out the pineapple peels. They are useful for making this awesome pineapple tea. You can also grow the pineapple head into a plant too. If you do not intend to make any pineapple jam, it is perfectly fine. If you decided to make some pineapple jam, do not wash the skillet after transferring out the jam. Use the same skillet to make this tea. You will thank me later. Let's reduce food wastage together! Ingredients: (Serve 2) Pineapple Peels, 1 Pineapple Cinnamon Stick, 1 Cloves, 5 Green Cardamoms, 3 Water Red Tea Bags, 3 Maple Syrup, 2 TBSP (Optional & Adjust To Preference) Equipment: Sauce Pot Directions: Transfer pineapple peels, cinnamon, cloves and cardamons to a pot. Add just enuff water to submerge. *If you are making pineapple jam from my previous pineapple tart recipe, use the same skillet after transferring out the jam.* Bring it up to a simmer. Simmer for about 5 to 8 mins. Remove from heat, cover and steep for 5 mins. Strain into a sterilized jar or bottle. Discard all the residue. Add in the tea bags, cover and give it a shake. Chill in the fridge overnight. The next day, fish out the tea bags. Pour into serving glasses. Add any maple syrup if desired and enjoy. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video The more I research the more I know that jujubes aka Chinese Red Dates are beneficial for our health. They are full of antioxidants, vitamin C and fiber. In other words, they can boost immunity, lower blood sugar levels, prevent constipation, reverse free radical damage, and even help us sleep better at night! You can switch the ginger for star anise and cloves to bring more depth to this tea. Or you can use jujubes on their own. It would still be an excellent cup of beverage nonetheless. Don't forget to consume the jujubes as they are packed with nutrients. PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 4) Jujube | Chinese Red Dates, 50g Ginger Coarsely Sliced, 15g Cinnamon Stick, 1 Water, 720g Equipment: Sauce Pot Directions: Transfer all the ingredients to a pot over medium heat. Stir to combine well. Bring it up to a simmer. Cook for 8 to 10 mins. Remove from heat. Cover and set aside to infuse for 10 mins. Strain thru' into serving cups. Enjoy immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I have never heard of this type of brewing method until I read and research more about tea. This is actually a Japanese Ice Brewing technique. It allows the tea leaves to slowly bloom on the cold ice and eventually infuse the melted ice. Refreshing... The end result is an excellent cup of tea. It has a layer of complex robust umami bomb and a very fruity sweet floral aftertaste that lingers at the back of the mouth for quite some time. You have to give this a try to find out yourself. Ingredients: (Serve 1) Water, 320g High Quality Green Tea Leaves, 2 TBSP or 6g Equipment: Ice Cube Tray Preferably Silicon Chawan Directions: Bring water to a boil. Carefully transfer to an ice cube tray. Freeze overnight. The next day, transfer the ice cubes to a Chawan. Sprinkle the green tea leaves over the ice cubes. Be patient and allow the ice cubes to melt completely. I waited for 2.5 hrs while I was going about my morning routine. Once the ice cubes have melted, strain them into a serving glass. Enjoy immediately. You can rebrew with cold water for 2 more times. Although the flavors will be as robust compared to the 1st brew, it is still an excellent cup of green tea. Cheers! Waiting for the ice to melt... I can say that this is the perfect brew... Recipe Video:

Jump To Recipe Jump To Video St. Paddy's Day is just around the corner. I figured why not make some Irish dishes and this is one of them. Probably will be a trilogy. I am just using my V60 to brew my coffee; you can brew your coffee however you desire. Just make sure it is a great cup of Joe. The key components are Irish whiskey and soft peaks whipped cream. I know it is like 8 in the morning, but who's judging? Cheers lovely people! Happy St. Paddy's Day! Ingredients: (Serve 1, sadly) Medium-Course Ground Coffee, 20g + More For Garnishing Boiling Water, 200g + More Heavy Whipping Cream, 100g Pure Vanilla Paste, A Few Drops Irish Whiskey, 1.5 oz Equipment: V60 Coffee Brewer Hand / Stand Mixer Directions: I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee into the center of the filter. Create a small well in the center. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Gently swirl the brewer and allow the coffee to drip. While the coffee is dripping, whip the cream and vanilla with a hand or stand mixer until soft peaks form. Once the coffee has finished dripping, pour it into a serving cup. Followed by the whiskey. Lastly, top it off with whipped cream. Garnish with some ground coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video One of my followers has requested a separate recipe for this cookie spice blend. I have been using this spice blend on my cookie butter , some of my bread recipes and my Kek Lapis. So, I figured that she is right. This deserves a recipe post on its own. I have no idea why I decided to call this cookie spice. Maybe it was used for the cookie butter recipe, hence the name kinda rings right? Anyway, this works very well on any baked goodies. Hope you will give this a try. Ingredients: (Make 1 Cup) Cinnamon Stick, 1 Cloves, 1 TBSP Green Cardamoms, 1 TBSP Mace, A Small Handful Coriander Seeds, 1/2 TBSP Caraway Seeds, 1/2 TBSP Fennel Seeds, 1/2 TSP Nutmeg Freshly Grated, Pinch Ginger Powder, 1/2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients, except for the nutmeg and ginger powder. Toast until aromatic. Remove from heat and transfer into a spice grinder. Grate in the nutmeg and add in the ginger powder. Blitz until powder forms. Sieve onto a parchment paper. If there are residue, return the residue to the spice grinder and grind until powder forms. Sieve onto the parchment paper. Repeat the steps if there are residue. 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 I was scrolling thru' my TikTok and @ AnnaInAsia popped up on my feed with her Ginger Shot recipe video. That inspired me to make this refreshing beverage. I added lemongrass to the mix and serve it with some sparkling water. The beverage base can be kept chilled in the fridge for up to 3 days. Every time you feel like hydrating yourself, fill a glass with the base, add some ice and sparkling water, and you will have a very refreshing and healthy cup of tonic (especially in this scorching hot weather). Cheers! Ingredients: Inspired by @ AnnaInAsia (Serve 4) Ginger, 50g Lemongrass White Parts, 1 Turmeric, 50g Orange, 1 Lemon, 1 Apple Cider Vinegar, 1/4 Cup Sparkling Water, For Serving Ice Cubes, For Serving Equipment: Blender / Stick Blender Directions: Corsely slice the ingredients. Transfer to a blender along with some water to get the blender going. Blitz until smooth in a blender. Strain onto a sieve lined with some cheesecloth. Squeeze out as much juice as humanly can. Transfer the strained juice in a sterilized jar or an airtight container. Add in the apple cider vinegar. Give it a shake and chill in the fridge until ready to serve. It can be kept for up to 3 days. When about to serve, fill a serving glass with some ice cubes. Give the tonic a shake and fill the glass half way thru' with the tonic. Fill up the glass with some sparkling water. Serve immediately. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video You can call it coincidence or simply great minds think alike. I just purchased Hexa's Volcano Chili Powder and I got a request for this recipe on the same day! My kids have been wanting me to face this hot and spicy challenge. Perhaps they love watching me suffer. Anyway, if you know me well enuff, you will know that I prefer my noodles fresh and my pasta dried. And if you are asking why I prefer dried pasta over fresh ones, that will be another topic for another day. Hexa Szechaun Mala Rempah & Hexa Volcano Chili Powder Hmmm... Perhaps that's the same reason why I prefer my noodles freshly made. Fresh noodles tend to have that chewy al dente or QQ (Chinese terms) texture which I love; the same goes for the dried pasta preference. Anyway, if you do not wanna go thru' the hassle of making your own noodles, you can use dried noodles, ramen noodles or even dried pasta. I'm not gonna judge. This is in fact your bowl of Volcano Noodles. Ingredients: (Serve 2) Handmade Noodles: Unbleached All Purpose Flour, 250g Sea Salt, 1/2 TSP Baking Soda, 1/2 TSP Water, 80g High Quality Olive Oil, For Greasing Sauce: Chili Flakes / Szechaun Mala Rempah Preferably Hexa , 10g Sesame Seeds, 1 TSP Black Sesame Seeds, 1 TSP Mustard / Grapeseed / Peanut Oil, 20g Ginger Crushed, 1/2" Garlic Crushed, 1 Clove Veg Stock Homemade, 50g Light Soy Sauce, 2 TBSP Toasted Sesame Oil, 1 TBSP Sesame Paste / Tahini, 1 TBSP Granulated Sugar, Pinch Sea Salt, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Black Vinegar, 1 TBSP Volcano Chili Powder Preferably Hexa , 1 TBSP Adjust To Preference To Serve: Nori Flakes, Pinch Soy Eggs Homemade , 2 Equipment: Cast Iron Skillet / Sauce Pot Directions: Please visit my " Soy Eggs " for the recipe. Prepare the noodles. Combine flour, salt and baking soda in a large mixing bowl. While mixing, add in the water gradually until it comes into a dough. Knead until everything is fully incorporated. The dough should be smooth and not sticky. *If it is too dry, add more water, 1 TSP at a time. If it is too wet, add more flour, 1 TSP at a time.* Grease the dough with olive oil. Cover it with cling film and set aside for 2 hrs. While the dough is resting, prepare the sauce. Mix together the chili flakes or rempah (if using) and sesame seeds in a mixing bowl and set it aside. In a skillet or pot over medium heat, add oil. Once the oil is heated up, add in the garlic and ginger. Saute until aromatic. Remove from heat until the garlic and ginger start to brown. Drain into the chili mixture and discard the residue. Mix to combine well. Add in the rest of the ingredients. Mix until well combined. Taste and adjust for seasonings and spiciness. Cooking the noodles. Divide the dough into 2. Cover the remaining dough while working with 1. Roll the dough into a rectangle on a lightly floured working surface. Continue rolling until the dough is translucent. Flour the rolled dough generously with flour to prevent it from sticking. Fold the dough into an envelope width. Slice as evenly as you can into stripes. Don't worry, it doesn't have to be perfect. Dust the noodles with more flour and set aside while working on the remaining dough. Heat up a pot of water over medium heat. Once bubbles start to form, drop in a handful of noodles. Cook until the noodles float to the surface. Cook for another min, drain and transfer onto serving bowls. Repeat the process for the remaining noodles. Divide the sauce equally over the bowls of noodles. Garnish with some nori flakes. Toss and mix until the noodles are coated with the sauce. Serve immediately with soy eggs. Challenge accepted... Done and I'm dying of spiciness... Recipe Video: