Forksticks

This yummy granola bar is too healthy to be yummy, yet it's tasty, fat free and full of good fibre.

For 20 min only, the healthy snack is ready to serve.

Ingredients:
1/2 Cup Dates
2 Banana
4Tbs Almonds
2Tbs Walnuts
16Tbs Wheat Bran
16Tbs Oats
1 to 2 Tbs Honey (optional)

Blend ingredients individually.
In a mix bowl, add all the dry ingredients together, then add banana mash in the end.
If its not binding well, add a bit of honey and hand mix.

Preheat oven at 180 degree C.
Baking paper on a baking tray and oven bake for 15 min.
Cut it into desired size when cooled.

Preheat oven at 180 degree C.

This dish another quick meal that can be done in 15 min after a long day and it is packed with protein and fibre needed.

For people like it extra spicy, feel free to add fresh chopped chilli or hot chilli powder.

What you need:
1 white onion sliced
6 stalks shallots, cut into 5 cm length
1/4 or 1/2 Chinese cabbage, roughly chopped
400g sliced beef (hot pot grade)
Some crispy tofu
Some fish cake (personal preference)
3T Korean hot pepper paste
1/2T soy sauce
1T brown sugar
1T sesame oil

1. Mix hot paste, soy sauce, sugar & sesame oil together with some water, set aside.
2. Heat oil in a pan, sauté cabbage till soften; add onion, beef and tofu till cooked.
3. Pour in the sauce mix and stir in thoroughly into the pan, add shallots in.
4. Ideally served with rice.

This dish takes 10 min to make, All ingredients are optional and can be substituted. This is how I usually have it, there's also a pale version without Kecap Manis.
Radish cake can be purchased in most Chinese bakers or grocers.
If you want cannot find one and want to know how to make it, please send in the request.

300g Radish cake (cut into big chunks)
2 Eggs (beaten)
1/2 Garlic chives (cut into 5cm length)
Handful of Bean sprouts
2T Preserved radish (Chai Bo), rinsed well
1.5T Kecap manis (sweet soy sauce)
1t Minced garlic
1t Chilli powder - optional

Heat some oil in a pan, fry radish cake till crispy.
Add the eggs in, followed by garlic chives and bran spouts.
Add chilli powder and kecap manis to taste.

Delicious to be served with some fresh coriander.

5 lamb cutlets
1 onion (sliced)
1 zucchini (sliced)
1t yellow mustard seeds
1/2 black mustard seeds
Dash of salt or soy sauce

Lamb marinate:
1t Ground cumin
1t Kashmiri Chilli powder
1T olive oil
1t Ground coriander
Dash of salt

Marinate lamb cutlets with spices for 15 min, massage thoroughly onto the lamb.

Grilled lamb to your serving preference.
Medium rare - 3 min on one side, then 2 min on the other (though depend on the heat)

Heat a bit of oil in a fry pan, add onion and sauté till soften and slightly brown, add mustard seeds and zucchini, cooked till zucchini is ready.
Served with the cutlets.

100 g Leg Ham (the good quality you can afford; chopped finely)
200 g Toor Dal (pigeon split pea, washed)
1/2 Pumpkin (skinned, chopped)
1 Onion (chopped)
2 Zucchini (chopped)
2 Fresh Green Chilli (chopped)
1 bunch Coriander (chopped)
1/2 T Minced Ginger

1 t Fennel Seeds
1 t Cummin Seeds
1 t Coriander Seeds
1 t Kashimiri Chilli Powder (or use paprika if you don't want to have the heat)

1. Heat 1T of oil in a pot, throw in the onion, ham and spices (use a mortar and pestle, slightly break the seeds) & ginger, sauté till the onion is soften
2. Add toor dal, pumpkin and water to submerge all. Cooked till the peas are soften in the centre.
3. Then add the coriander, zucchini, green chilli in, simmer for 10 min.
Serve with pita bread, crust bun.

All veggies can be substitutes. Since fennel is in season, I'm just using it frequently recently. It's a very good for our digestive system.

Ingredients:
300g chicken tights or breast (cubes)
1 carrot (chopped)
1 fennel (sliced)
1 Zucchini or bitter melon (chopped)
1T soy sauce

Spices:
Yellow mustard seeds 1t
Ground coriander 1t
Ground turmeric 1/2 t
Fennel seeds 1t
Chilli powder 1t (optional)

Marinate chicken in soy sauce and set aside while other ingredients are being prepared.
Heat up some oil in a wok, add fennel, carrot, melon in and sauté till soften, set aside.
Reheat the wok, put the chicken pieces in with the spices and stir fry till they're thoroughly cooked. Add the veggies in.
Mix well. Served with a pinch of salt if desire.

What you need:

2 to 3 Fennel (trimmed and chopped)
1.5 kg Chicken
1 Onion
4 cloves Garlic
3 sticks Celery
1T Black Peppercorns
1T White Peppercorns
3 Bay Leaves
Water
1t Fennel seeds
1T tomato purée
400g Orzo (Risoni)
1 bunch Flat-leave Parsley (chopped)

To serve:
2T flat-leave parsley
1T Harissa
Extra virgin olive oil
Bread roll

Place all stock ingredients (except half of the fennel, fennel seeds, tomato purée, Orzo till later) into a saucepan, submerged all under water. Bring to boil and skim any foam. Simmer for 2 hours.

Remove from the heat. Strain the stock into another saucepan; and remove bones and skin of the chicken, put the meat back to the stock.

Add the other half of fennel(sliced finely) tomato purée, fennel seeds, Orzo into the stock. Simmer till Orzo is cooked.

Served with parsley, harrisa sprinkled on top with a bread roll.

My all time favourite, chilli is optional.
There are various interpretations, this is just mine.

What you need (served 4-6):
Lamb slices (lamb strap or lamb loin) 600 g
Big Leeks or 3 big onion (sliced thinly)
Shallots 2 stalks (chopped in 5 cm in length)
Cummin seeds 1T
Chilli powder 1.5t (optional and personal preference on amount)
Chilli flakes (optional)
Pinch of salt
Soy sauce 1t
Oil 1/2 T

1. Heat the oil in a wok (or stir fry pan), add the leeks in, sauté until soften. Take it out of the pan and put aside on a plate.
2. Reheat the pan, add the lamb slices, cumin seeds, chilli powder & soy sauce in. Stir fry till all's cooked. Put the leeks back in with the rest and mix well and reduce the liquid. Add a pinch of salt to taste.
3. Chilli flakes can be sprinkle on top to serve.

Different pulses can be used, such as chickpeas, broad beans.

I always have lentils in the pantry, thus it's used in this soup. It's a hearty soup for those who want a healthier high fibre low fat and gluten free diet.

Ingredients:
Extra virgin olive oil 2T
Onions 2 (chopped finely)
Garlic 2 cloves (chopped finely)
Celery 2 stalks (trimmed and finely chopped)
Carrots 2 (chopped finely)
Continental parsley 1T (finely chopped)
Leg of lamb 500g (cut into 1cm pieces)
Ground cumin 1T
Ground turmeric 2T
Ground Cinnamon 1T
Bay leaves 2
Tomato puree 1T
Vegetable stock 1L
Chopped Tomato 400g can
Lentils 300g
Salt
Black pepper

*Slow Cooker is great for this soup

Heat olive oil in a large stockpot & sauté the onion, garlic, celery, carrot, and parsley until soften.
Add the lamb and brown, for 5 min.
Add all the spices in, mix well.
Pour stock an bring it to the boil. Then simmer for 1.5 hrs or until the meat is tender.

Add the tomatoes and lentils, cook for another 30 min, keep an eye out for more water if it becomes too thick. Depends to what pulses you use, the amout of water varies.

Season with salt and pepper.

I like to enjoy it with rye bread or sourdough.

In the picture I sprinkle some of the leftover coriander I already have in the fridge to serve, though it's not necessary at all.
Also any veggies from the pantry can be utilized, like I had only one button mushroom left and it got thrown in too.

Dopiza means "double onions", thus this dish has quite a bit.

Mango powder is hard to find, you can use a tiny bit of lemon rind with 1/2 lemon juice instead.

Peeled big prawn 16-20 (I use Tiger Prawn)
Oil 2T
Onions 4 (sliced)
Onion seeds (or mustard seeds) a pinch
Curry leaves 4-6
Garlic pulp 1t
Ginger pulp 1t
Chilli powder 1t
Salt
Turmeric 1/2t
Mango Powder 2t
Fresh Green Chilli 2 (sliced)
Tomato 2 (quartered)
Fresh Coriander 2T

1. Rinse the prawn and pat dry.
2. Heat the oil, add the onions and cook till brown.
3. Add the onion seeds and curry leaves; stir fry for 2 min till aromatic. Then add the garlic, ginger, chilli powder, turmeric, mango powder and salt; stir fry for 3 min.
4. Add the prawn, green chilli, tomato and coriander roots in; cook till prawns are firm. 
5. Sprinkle the rest of coriander on top to serve.