(Malay for breaking one’s fast.)
Strawberry Pineapple Smoothie
Prep time: 5 minutess
Serves: 2 servings
2 cups fresh strawberries, hulled
1 cup fresh pineapple
2 cups of flavoured or plain yogurt
½ cup full cream milk
½ cup ice cubes
2 tablespoons chia seeds for topping, optional
Additional strawberries and pineapple chunks for garnishing
Blend all ingredients until smooth
Top with chia seeds and fruit
Prep time: 10 minutes
3 cups pineapple chunks
1 cup coconut milk
½ cup water
3 tablespoon lemon juice
1 tablespoons sugar (optional)
Fresh mint for garnish
Add pineapple to a blender and blend until pureed.
Pour pineapple puree through a fine mesh sieve into a jug.
Add water, lemon juice and sugar (optional).
Taste and adjust sugar if needed.
Stir in coconut milk (you can leave it out, too)
Garnish the drinks with mint leaves.
Chill and serve.
1¾ cups of pitted dates
½ cup slivered almonds
1/4 cup grated coconut
1/4 cup chopped walnuts (optional)
2 tbsp chia or sesame seeds
2 tbsp cocoa powder
1 tsp cinnamon
½ tsp vanilla extract
Place all ingredients in a medium bowl.
With your hand, knead to combine and form a ball.
Rip a good size wax paper (about 2 feet long) and place on your kitchen counter. Place the dough on one side, cover with wax paper, and flatten with a rolling pin until it reaches a thickness of ¾ inch.
Cut into 10 - 12 pieces and enjoy.
You can store the bars by wrapping each bar with plastic paper tightly for a week.
½ cup tomato ketchup
½ cup chilli garlic sauce
2 tbsp chilli sauce
2 tbsp roughly ground unsalted peanuts
Salt to taste
Mix and enjoy
Prep time: 5 mins
Yield: 1 2/3 cup
¾ cup creamy peanut butter
¼ cup vinegar (preferably apple cider)
cup soy sauce
3 tbsp honey
1 ½ tsp grated fresh ginger or ½ teaspoon ground ginger
1 to 2 medium cloves garlic, ground
¼ teaspoon red pepper flakes (kuttee hui lal mirch), plus more for sprinkling
2 to 4 tbsp water
In a medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes.
Prep time: 5 minutes
Cooking time: 15 minutes
Yield: 1¼ cup
1 cup roasted red peppers
½ cup coconut milk
¼ cup fresh coriander leaves
2 tbsp lime juice
1 tsp ground cumin
1 clove garlic
¼ tsp each salt
¼ tsp pepper
Place peppers, coconut milk, coriander leaves, lime juice, cumin, garlic, salt and pepper in a food processor. Pulse until very smooth.
Chill for at least 1 hour before serving. Adjust seasoning to taste.