OMGPaleo's Berries and Lemon Cake with Coconut Frosting

I'm so excited! I'm hosting a baby shower for a dear friend and I'm in charge of... FOOD! The best thing is, she loves clean eating and wants me to create a menu of paleo/clean eating food for herself and guests.

Cooking for a party of 20+ people means I have to cater to different dietary requirements. But I think the most nerve wrecking thing is whether or not people will keep an open mind when they see the food. Savoury- I'm not too concerned.  Sweets however, the texture and taste is different from normal bakes. Especially because my tastebuds has changed and I'm used to very little sugar if not none now.

I tried these blueberry lemon mini cakes and YUP! They are going on the menu. I did a few changes but I really believe they are out of these world. The frosting especially is so easy to make and just provide a richness to the cakes.

Also, don't you think they look pretty?

OMGPaleo's Berries and Lemon Cake with Coconut Frosting (I made 14)
1/2 cup coconut flour
5 eggs
1/3 cup of almond milk
2 tablespoon of raw honey
2 tsp vanilla paste
2 lemons- juice and zest
1/2 tsp baking soda
1 cup of frozen berries
pinch of salt

Frosting
1/2 cup of coconut butter
2 tablespoon of water
juice of another lemon
1 tablespoon of honey

Line muffin tins with paper or if you are like me, just use little cupcake wrappers on a cookie baking tray.

Preheat Oven at 180C. Whisk dry ingredients together. Then in a jug, combine eggs, milk, honey vanilla, baking soda and salt. Pour wet to dry folding in berries last. Spoon into baking cups and bake for 20-25 minutes. Cool.

To make the frosting- melt the coconut butter. Whisk it with water, lemon juice and honey. Dollop it on cool cakes.

Asher's Full Moon Celebration and Ginger Wine Chicken

They say parenthood seems to make time goes faster. I never quite get it till it happened to us. I'm not sure how the time flies. Perhaps it has got to do with the daily routine of changing diapers, feeding, burping, playing and sleeping. Or that soothing a baby can sometimes take longer than expected. Or perhaps, just staring at a newborn seems to make time stop (or go faster!).

Even before my family arrived in Perth, discussions about the full moon party for Asher has already begun. Grandma even brought the dye for the red eggs. After all, it's a party that announces our baby boy- their grandson/greatgrandson. Full moon celebration is a tradition where family and friends gather to see the baby and feast on food. I think it's something to do with how babies die easily in the olden days, hence reaching a full month is a milestone.


The day arrive faster than expected. What happen to our newborn fresh out of the oven? Already he is longer (6cm!) and his hair has grown. He knows who will cuddle him the way he likes it and who is his food source (me!).

My mum and Asher 

The kitchen buzzed the day before and madness emerge on the morning of the event. Grandma's arm isn't exactly healed so mum and I made her famous Yam Cake. The house smelt of vinegar as we cooked the confinement special of Sweet and Sour Vinegar with ribs rather than pork trotter. Ginger was peeled and grated for the Ginger Wine Chicken. I  threw in a mix and made a salad by roasting some pumpkin (to my grandma's horror!) and prepared a batter for my clean eating Carrot Cupcakes with Cream Cheese Yogurt Frosting.

Mum was the chef, I was the sou chef and Grandma was the supervisor.


Asher eyeing the food before the party.

My dear friends came early to put up some decorations for us. Love these poms poms! So much so that I'm going to recycle and use them to decorate Asher's room.

Food and more food.

It feels great to "show" Asher off. They say a baby brings joy to the family and now I know why. We had 54 guests. Asher is very very blessed- like his name. And it shows. Aunties and uncles love and cuddled him. Gifts were showered.

You know how they say kids seem to behave well for others but not for parents. Well, no one told me that it starts THAT early. Asher slept pretty through the whole thing (just not really the night before) and behaved like an angel... except before his feed.

I shared recipes before I delivered in previous posts- very irrelevant to Asher. This time round though, I thought I would share my grandma's version of Ginger Wine Chicken that we served at the party. My mum makes an equally delicious version as well. While it is laden with alcohol and not recommended to have it just before breast feeding (Preferably at least 2 hours before), the dish is meant to nourish the body and increase warmth. Warmth helps remove any "wetness" and helps the uterus contracts back. Certainly I felt weak the days following the birth and was glad of nourishing food that helped. I'm sure all the guests enjoyed a mix of traditional and not so traditional (sushi!?) at the party. Asher though, was the star.

Ginger Wine Chicken (enough to serve 8)
1 kg of chicken thighs or drum lets
1 kg of ginger- 500 grams sliced and 500 grams grated with juice squeezed.
about 2 cups of raw peanuts
a handful or 1/2 cup of red dates (deseeded)
250 grams of fungus hydrated with some water water
2 litres of water
1 cup of DOM (or Brandy)
Drizzle of sesame oil
Salt, pepper

Saute half of the ginger. Brown chicken quickly. Adding the red dates and water. Simmer it to a boil. Add in peanuts. cook till peanuts turn soft. Then add in black fungus. Simmer for another 15 minutes or so. Add in Dom and cook for another 5-10 mins. Taste and adjust salt accordingly. Drizzle with sesame oil before serving.

Spiced Guacamole

There is something about dips that is so drool worthy. Its all about texture isn't it. A crispy flat bread or cracker, topped with a soft tasty savoury dip makes a world of a difference. I brought this to a gathering and it was a hit. Surprise surprise, all commented that it was the hit of chill and spice that they enjoyed.

One of my all time favourite dip, other than hummus, it would be guacamole. There is just something about avocado that I love I think. I remembered my mother told me that I probably would not like avocado (something that she liked!). The rebellious side of me decided that well, I will try it and prove her wrong. Yes, I was a teenager then.

One thing about avocado is that it is high in fat- even though they are the good fat. It is still reasonable to eat this in moderation of course. I think it is a highly nutritious snack and a little go a long way.

My secret? I added cumin to it. Not so much a secret hey? Hope you like this as much as my friends did.

Spiced Guacamole (serves a party!)
4 avocado mashed
1/4 lemon juice
1/2 small red onion chopped finely
1 tomato chopped finely
2 chili padi
1 tablespoon of cumin
2 tablespoons of light sour cream
salt and pepper

Mashed avocado with some lemon juice. Using a spoon, fold in tomatoes. If you like raw onions, include the finely chopped onions. However, i cooked them a little in a pan to cut out that rawness. Add in chill padi, cumin and seasoning. Taste and adjust. Serve with crackers or vege sticks.

Thai Inspired Spicy Noodle Salad

I'm backkkk! The highlight of the trip is of course being part of the bridal party of my best friend's wedding. My gorgeous friend is married!! All those primary and secondary school days memories flooded back as I watched her walk down the aisle. She was brave, she allocated the task of being an emcee in her dinner banquet. I was emotional, as I saw those photos in Peg's childhood slideshow, it struck me how much we have grown (alas, not in height, I meant wisdom and age....).I recall those study days, sleep overs, singing KTV none stop for 6 hrs. Ah... and now both of us are married.

Congratulations Rane and Peggy! 

Before I left for Singapore, hubby and I were invited to a last minute pot luck gathering. I arrived home from work at 6pm and was ready to leave home with our dish by 6:35pm. Glad I did bring something because turned out that everyone brought either pizza or kfc-neither dishes would have sat well with my stomach (or weight!).

This dish isn't anything fancy. In fact, I was trying to do a salad but everyone at the gathering thought it was a stir fry noodle dish. Oops. I didn't even correct them! I just smile and nod.Oh well, they finished the bowl which is the main thing.

I was trying to be real quick and cooked some pork mince with chili, fish sauce, sugar and soy. The result was a tangy mixture! I tossed it through some mung bean vermicelli. However, I did a taste test then, and it was blend. So I mixed some lemon juice, fish sauce, sugar and some stock in a jar. Stir it, pour it over the noodles, toss, added some fried shallots and viola, it tasted much better then!

So I'm still not sure if this is a salad? or?? Can someone suggest a new name perhaps? Whatever it was, it was quick, easy and beats fast food any day.

Thai Inspired Spicy Noodle Salad (Serves a party of 8-10 people or feeds 4-5 for a meal)
300 grams of pork mince
around 100 grams roast pork (left overs)
1 tablespoon of garlic 
1 cup of snow peas peeled
2 carrot shredded
2-3 sprigs of spring onions chopped
1 red chili chopped

2 tablespoons of fish sauce
1 tsp sugar
2 tablespoon of soya sauce
1 tablespoon of plum sauce 
1/4 cup of water

"Dressing"
1/4 cup of lemon juice
2 tsp of fish sauce
1/2 tsp of sugar


1 medium bunch of mung bean vermicelli quickly blanched with hot water and drained. Mean while, saute garlic and chili and add pork mince and cook till it is done. Pour all sauces, water and sugar over the mixture. Simmer. Add veges. Cook for 1 min. Pour mixture to noodles and toss. Do a taste test and adjust "dressing". Pour dressing over it. Serve with some fried shallots.

Indian Style Butter Bean and Avocado Dip

Every Tuesday, my colleagues and I take turns to bring morning tea. Given that we have hours of meetings, morning tea (which usually turns into our lunch) sweeten the deal. Recently, we seem to be pretty keen on dips. It started with store bought and we realized that it is probably much cheaper and healthier to make our own. It started with garlic hummus, and graduated to mashed avocado with taco seasoning dip (gotta try this one at home one day!). I decided to experiment and came out with this dip instead.




I toasted the spices first before adding it to the butter bean and avocado mixture. Instead of adding olive oil, I used fresh lemon juice. This makes this dip far healthier than other options out there.It's addictive! Given that many of us hosts Christmas events, hopefully this dip will inspire you to create a dip with your own Christmas signature on it.

By the time you read this, I am on the plane for a short holiday and to be part of a bridal party at my best friend's wedding. Thankfully, I have prepared some posts for you to enjoy while I am away and I hope you will enjoy what I have for you. *muacks*

Indian Style Butter Bean and Avocado Dip

2 cans of butter beans (You can also use chickpeas) 
1 large avocado
1 lemon-juiced

3 tsp of cumin
1 tsp of mustard seeds
1/2 tsp of chili powder
2 tsp of tumeric powder
1 tsp of garam masala powder
1 tablespoon of olive oil

Over low heat, add oil to small pan with spices. Toast gently till it smells beautiful.
Meanwhile, drain beans and place in food processor with chopped avocado and lemon juice. Blitz it for 1 min or 2. Add toasted spices and blitz it again. Taste and season accordingly. Serve with crackers.

25 Days to Christmas- Daphne's Nachos

Where has all the time gone? A blink of an eye and it's 25 days to Christmas. AR and I braved the shopping crowd yesterday and went Christmas shopping. The festive feel of Perth isn't exactly ...very festive but I still like visiting Santa Land in Myers (Departmental store). Can't take the kid out of me. We were really proud of ourselves as we picked up some gifts for his little cousins, nieces and nephews.

A search through my folder made me realized that I did not post these nachos. I made them for a gathering and it was a hit. Who would have know that a few tablespoons of mango chutney in the beef mixture would create what a difference. Not only that, I used weight watchers sour cream-and no one could tell the difference!




Daphne's Nachos
250 grams of lean beef mince
3-4 tablespoons of spicy mango chutney
1 tsp of garlic
1 can of chopped tomato
3 tsp of ground cumin
1 tsp of ground mixed spice

1 packet of corn chips
250 grams of low fat sour cream
few stalks of spring onion chopped
1 cup of low fat cheddar cheese
1 avocado sliced.

1) Heat oil in deep pan. Fry beef till nearly done. Add tomatoes and chutney. Add spice. Simmer for 5-10 mins. Season if needed.

2) Assemble nachos. Place beef mixture on first, followed by cheese, sour cream, avocado and spring onions.

Oven Baked Curry Puffs

I have been eying this recipe for ages. Curry puffs are one of my favorite snacks as a kid-in fact, my favorite part is the egg and the crisp edges. These treats are usually deep fried and are probably not the most healthy snack around, but arguably one that is the hardest to deny.

The first time I read the recipe, I thought it was waaaay too much work and procrastinated attempting them. The "one day I will make these" eventually turned into 3 years.


Because these curry puffs weren't deep fried, the texture of the pastry wasn't the same. Nevertheless, it had a slight melt in your mouth texture which I found surprising. The pastry was rather thin as well and you get a generous mouthful of filling. I did not follow the recipe for the filling as the original recipe required coconut milk which I was reluctant to use since I froze some of the remaining puffs.



Oven Baked Curry Puffs (makes 25)

Pastry
500 grams of plain flour
1 egg
150 grams of butter
50 ml iced water
pinch of salt
1 tsp of vanilla essence

Filling
3 potatoes chopped finely
1 onion chopped finely
3-4 tablespoon of your favourite curry paste
2-3 tsp of curry powder
1 tsp of minced ginger and garlic
pinch of salt

Egg wash
1 beaten egg

Pastry
1) Whisk egg till smooth. Add vanilla essence and salt.
2) Rub butter to flour till it resembles breadcrumbs.
3) Add egg mixture and iced water and mixed with both hands to form dough. Cover with damp cloth and chill for 1 hr.

Filling
4) Meanwhile cook potatoes in a pot of salted boiling water till just done. Drain.
5)Heat some oil in a seperate pan and saute the onion, ginger and garlic. Fry curry paste as well. Add potatoes and curry powder and cook throughly. Season if needed.
6) Set aside and cool.

Wrap
7) Preheat oven to 150C
8) Dust board with flour. Flatten a piece of dough to a thin disk. Place 1tbsp of filling at the centre and seal edges. Either use your fingers to fold wavy fringe or a fork.
9) Place puffs on baking tray. Brush with egg wash. Bake for 20-25 minutes till golden brown. Cool and serve.



I was lazy and used a fork to do the edges rather than pleating them. I wouldn't say they looked perfect but I'm glad I finally attempted them after 3 years!! And so, I have the privilege of bringing this dish to Dhanggit's perfect party dishes blog event. Happy first birthday Mayumi!!

Engagement Party + Merry Christmas!!!!

Hey everyone! It has been a busy BUT happy few days!!! Two of my closest friends arrived from their respective locations over the weekend and the house has been filled with lots of laugther and joy. It is truely a blessing to be with them...and even better when they are here in time to attend our engagement party.

Speaking of the party, it's exactly the way we wanted it to be: Informal, casual with lots of catching up and eating with friends and extended family.

Be warned! I have lots of photos in this post! I thought you may like to celebrate it with us on this blog even though some of you are not physically here.

That was before the start of the celebrations.

Some of the food...

 People walking in...

Peggy posing with my 2 princess ushers (who helped decorated the guest board too!)

Everyone looking and listening to...

AR thanking everyone for coming...

Pastor saying a few words and everyone prayed for us.

Lunch time!!! We had so much food! I made chicken mango salad, egg sandwiches, savory bites...

Chili capsicum dip with water crackers, carrot sticks and cashews. mmm

Everyone's favourite-Sushi from Yuki Japanese Place at Collins Road.

Mrs Mac's beef pies and chicken sausage 
rolls. Aemy brought fried rice + fruit and nuts salad rice..Linda brought some fried bee hoon. 

MY favourite!! Malay Kuehs!!! Thanks Auntie Annie!!

Tapioca chips, cheese platter and.. I baked the dark chocolate cheesecake brownies =) I really like this recipe!

Look at the masterpiece!! Didn't they do an excellent job designing the guest board? I loved it!

Oh my goodness!! We GREW up together!! We were from the same Primary school and attended the same church in SG.

My uni girlfriends. =) I had to stand on tippy toes to take this photograph with them. They are so tall and pretty! 

More friends...

Neighbours- very blessed to have them as neighbours. We get along very well with them.

Extended family

Thank you cookie boxes!

It was sooo much fun catching up with people and relaxing with them. Ar wasn't in alot of the photos because we were in opposite ends of the room! (and somehow the photographers aka ben and peggy were with me..). We were missing one person badly though-Peggy, Ben, AR and I would really like Ruth to be here with us but unfortunately due to work committments, she couldn't be here. =(

The next few days  will be jam packed with Christmas festive activities (aka church + lots of eating). I will be back for more photos and write up. In the meantime,

MERRY CHRISTMAS!!!!!!!!!

Stay safe and take care!
*MUACKS*