The Best Porridge Mix

Which grains should I soak for breakfast tomorrow? Buckwheat, oats, millet, oats, amaranth or quinoa. I went for buckwheat at last. Woke up the other morning, and I was craving for something else, something creamier, mushier when cooked, just like baby food. So I reach out for some Millet instead. BUT it's not soaked! That's not ideal for my little tummy.. should I stick with buckwheat porridge or creamy millet sacrificing my gut? At a point I am just so greedy that I want to have every types of grain in one bowl. Did I mention I'm a die-heart fan of WHOLE GRAINS?

I have got you cover with this recipe. It is a balance mix of varieties of whole grains and it's so versatile that you can use this mix from day to night, breakfast, lunch or dinner! There are tons of researches that have proven - whole grains promote restful sleep by enhancing the production of insulin that plays a main role on assisting tryptophan to our brain. Tryptophan is an amino acid that essential to the production of serotonin which promote feelings of security and relaxation. (You see how everything is interconnected spontaneously in our body? How amazing!!) 

The Best Porridge Mix

Makes 6 cups, Serves 18

Ingredients:

2 cups / 360g Buckwheat 

1.5 cups / 280g Amaranth 

1.5 cups / 300g Millet 

1 cup / 180g Quinoa

1.  Combine all dry grains in a glass-jar or an alright container. 

The Classic Porridge (Berry & Almond) 

Serve 1

Ingredients:

1/3 cup / 62g Porridge mix

Water to soak

200ml  Milk of your choice (coconut milk and ricemilk are my favourite) 

pinch of Vanilla powder

1/4 tsp Cinnamon 

pinch of Salt

Simple Blueberries Compete

Handful of Blueberries (any berries will work)

Splash of maple syrup

Toppings:

Almond butter

Pumpkin seeds

Flaxseeds

Blueberries compete 

1. Cover porridge mix with water. Soak for at least 6 hours or overnight.
2. Strain and rinse grains under clean water. In a saucepan, combine the soaked grains, milk of choice and vanilla. Bring it to a boil, then lower heat to let simmer for 15-17minutes. Keep stirring in one direction while the porridge is cooking, this makes it velvety and creamy! 
3. Once grains are fully cooked and porridge begins to thicken up, stir in cinnamon and pinch of salt. Remove from heat immediately and cover to let it steam for 5-10 minutes.
4. Meanwhile, prepare the blueberries compete. Place berries on a pan of medium high heat, let it warm through. Then start to crush the berries to release its natural juices. Remove from heat, add a splash of maple syrup. Set aside for toppings. 
5. Pour cooked porridge into your favourite bowl, top with the berries compete, almond butter, seeds, and some cacao nibs for chocolate lover. Add more milk if you wish. Enjoy!

Golden Porridge (Savoury: Turmeric & Miso) 

Serve 1

Ingredients:

1/3 cup / 62g Porridge mix

Water to soak

200ml Kombu stock

1/4 tsp Turmeric powder

pinch of Cayenne pepper

1/2 Tbsp Miso 

Tahini Miso Spread

1/4 cup / 60ml Tahini

2 Tbsps Extra virgin olive oil 

1 Tbsp Miso 

1 Tbsp brown rice vinegar (or apple cider vinegar) 

Toppings:

crack of Black pepper

Toasted black sesame 

Tahini miso spread

Fresh coriander 

Crushed nori

1. Cover porridge mix with water. Soak for at least 6 hours or overnight.
2. Strain and rinse grains under clean water. In a saucepan, combine the soaked grains, Kombu stock, miso and turmeric powder. Bring it to a boil, then lower heat to let simmer for 15-17 minutes. Keep stirring in one direction while the porridge is cooking.
3. Once grains are fully cooked and porridge begins to thicken up, stir in a pinch of cayenne pepper. Remove from heat immediately and cover to let it steam for 5-10 minutes.
4. Meanwhile, make the tahini miso spread. Whisk all ingredients until smooth in a small bowl. Set aside for toppings. 
5. Pour cooked porridge into your favourite bowl, top with tahini miso spread, crushed nori, toasted sesame, fresh coriander and crack of black pepper(maximising the benefits from turmeric!!) . Enjoy!

Have a great day, lovely readers! 

iKyoi - Guest Chef Series at Carousel

I have been looking forward to visit Carousel in London. I love the concept of having guest chefs every two weeks, sharing cuisine from all over the world and be inspired by innovative chefs!

The place holds a little more than 30 dinners. The interior gives an impression of rustic, homey and filled with wooden chairs and long dining tables. Long string lamps hanging on the ceiling over the dining tables makes me feel extra cozy and warm. At Carousel, all diners seat at two community tables so you get to know new people, after all communication makes up part of a great meal. 

What's more excited is, I'm lucky to have chef Jeremy Chan at Carousel at the moment. iKyoi is a soon-to-open African restaurant in London. iKoyi is hugely influenced by the Nigerian and Senegalese cuisine, and in fact my first ever West African influenced dining experience. Let's step right into the fun and delicious food!

Plantain, Scotch Bonnet, Raspberry powder

Perfectly crispy the outside and gooey plantain the inside, most important no soggy middle. Heard so much about scotch bonnet but had never tried it. Today I get to try it and immediately fallen in love! The tapioca based emulsion is hit with right amount of scotch bonnet for a fiery kick. It is delicious with the deep fried plantain. A very nice start introducing the chef's cooking and indicates a beginning of an African journey.

Octopus Efo, Toasted Cassava 

Crispy tail of Octopus

Octopus being one of the most difficult seafood to perfection. I often get disappointed. However this dish is absolutely top of the class. The 'Efo' is what surprised me, perfect balance of spices and bursting with flavours! Me and my family jokes about the Efo tastes like Chinese 梅菜扣肉 (Meigan cai cooked with meat) - Meigan cai is a kind of salted chinese cabbages or mustard greens - with the addition of traditional Chinese ingredients 豆鼓 (Douchi) - fermented black soybean that are used to flavour a lot of Chinese dishes. 
The octopus is served on a fermented rice masa airy 'cake', it is another favourite of mine. The whole combination is a stunner. The nastacuin leaves gives a little citrusy and 'pop' to our taste bud. 

Pepper Soup

Very rich in flavour but clear as a french consume. What makes this special is that chef Jeremy has used the which is known as traditional Chinese cuisine which brings out strong mushroomy flavour. It contrasts with some citrusy taste herbs and mini-size-veg. 

Mackerel, Tiger Nut Milk, 

The mackerel is not what I expected to be, I don't like the fish personally. It's not define enough, especially the temperature which is what I found not too pleasant about. It's kind of cold but not so..I know it sounds ridiculous that's why I don't really like the fish itself. If you have seen my previous recipes posts, you probably know I have slight obsession on tiger nut. The Tiger nut milk is delicious, silky smooth, sweet and goes well with the mackerel.

Beef Suya, Condiments

On to the main! Beef brushed with crayfish butter is cooked to perfection. Definitely another spot light of the meal. The condiment taste amazing! Best spices blend I have ever tasted. It really lifts this dish to another level, I believe Chef Jeremy has added dried crayfish 'miso' (the brain) to the condiments which is brilliant! 

Curry leaf, Strawberries, Grain of Paradise 

Dessert is curry leaf ice cream with a semi soft meringue and some strawberries underneath. Curry leaf ice cream is light and refreshing however the meringue is too sweet for my taste. 

MAAEMO

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 

 Warm savoury chanterelles cookie

Burst of umami. Can't really describe how sweet-savoury-a hit of sharpness it tastes like. Mushroom shortbread biscuit is crumbly and melt in mouth along with the mousse in the middle and the crisp adds a bit contrast to the bite. Absolutely stunning starter of the meal. 

Cornet with roasted yeast and vendace roe

Compare to the first snack, this is less 'strong' impression. The cone is ultimately thin and crisp which I love.

Vegetable tart with grilled garlic - with ‘citrus’ ant!

I know I know, some of you guys might have tried ant before but this is my first time! I am excited!! We were suggested to taste the ant alone first. It tastes citrusy, as if a shell wrapped with very concentrated citrus juice.

“Lompe” with gently steamed king crab and kelp

I gotta say this is one of those snack that does not look as attractive as it tastes. Think of a warm taco - soft lupine tortilla(in place of the regular corn) gives a sweet and nutty harmony to the main ingredient THE CRAB. On my first bite, I was not convinced by the texture. However as flavours playing its own music between my jaws, it creates the most promising and unforgettable harmony.

Fermented trout, grilled leek and spring lettuce

Mahogany clam from Nordskot, seaweed and Norwegian shiitake mushroom 

Emulsion of raw Norwegian oysters from Bømlo, warm sauce made from mussels and dill 

This dish has been on the menu since the first day Maaemo opened 5years ago. I understand why. Every spoonful is a taste of heaven, I personally love oyster raw, freshly cracked open, and eaten as it is but, this emulsion of oyster waken up all your senses you could possibly relate to 'the most oyster-like oyster'. Have a taste (sorry you will have to fly to Oslo) and you will understand what I am trying to make sense of. Don't forget the mussels and dill are just as important for a perfect spoonful of the taste of Norwegian saltwater. Absolutely absolutely delicious!

Scallop from the coast of Trondheim, tender raw slices with smoked cream, white currant and heather

I find the white currant works unexpectedly well. 

Scallop from the coast of Trondheim, grilled in the shell over burning embers apples and celeriac 

Lightly pickled mackerel from the Oslo fjord , ramson an summer offerings

Mackerel dish does not persuade me quite well. I prefer mackerel more on the intense side when it's pickled or my favourite when it's smoked and cooked to perfection. 

“Bread and Butter” Freshly milled Norwegian heritage wheat and our very own cultivated butter

Rømmegrøt - a traditional Norwegian porridge of very sour cream, dried and smoked reindeer heart with plum vinegar

The Vikings is one big history to the Scandinavians. Very traditional and cultural dish, creamy sour cream porridge is rich heavy and dense in term of taste; reindeer heart dried then microplane-grated gives saltiness and build up even heartier flavour; lastly, plum vinegar makes a contrast yet stay within the 'flavour range'.

Biodynamic greens from Bergsmyrene with elderflower, raw beef with fermented garlic and vinaigrette of smoked beef fat

The smoked beef fats is in fact the main component element. It adds depth and tells your receptors(both in the sinus and palette) "you're having a good quality beef".

Frozen blue cheese with pickled black trumpet mushrooms

Strawberries and roses, cream and soda

Strawberries and roses, cream and soda

Summer on the table! Light and simple. The strawberries and rose 'jelly' is way too sweet to my taste so, with courage, I voice out my opinion to Chef Esben Holmboe-Bang. I am impressed with his answer, clearly it is his childhood memories, "My grandmother used to add tons of sugar into her jam and those are what I have been grown up with." RESPECT!

Brown butter ice cream, molasses and roasted hazelnuts

Crunchy, creamy, malty and served at slightly cooler than room temperature. Simple and what you expect to get.

Roasted buckwheat and dried strawberry

Brown cheese tart

Buckwheat (fermented) koji been roasted to achieve dark caramel chocolate flavour. I love love love this petite!!!! I am hoping to re-create this. 

I learnt about brown cheese from the farm Valbjør. Personally freshly sliced brown cheese from the block is more enjoyable than this tart. Way too sweet, however, like the strawberries and rose jelly I show respect to how Chef Esben Holmboe-Bang brings childhood memories and culture back into the dishes. 

Juice Pairing*

Top Left: Elderflower, Unripe Plum & Mint, White Currant.

2nd roll from L: Norwegian Apple & Roasted Hay, Norwegian Pear & Fennel, Sparkling Rosehip.

3rd roll from L: The Red Berries "From the Garden", Cherry & Organic Beetroot(not pictured), Morello Cherry & Blueberry, Roasted Hazelnut Milk & Roasted Jerusalem Artichoke 

We had the best evening at MAAEMO. The people serving front house are friendly and irreplaceable, without them the whole experience wouldn't be complete. BIG THANKS!!!

Travel Snacks: Deliciously Umami Crackers On-The-Go

When it comes to travelling, I always prepare some food or snacks before I head off catching my flight. It takes me some time to experience with how food can stay fresh, hold its shape, both nutritious and delicious. This wholefood based cracker is my all-time travel buddy. It is high in soluble and insoluble fibres from oats and psyllium husks, vitamins and omega fatty acid from seeds, prebiotic from tigernuts,  and iodine from the super thyroid regulator - Algae.

Personally I dislike plane food, it tastes horrible to me. Since it has been proven that "the combination of dryness and low pressure reduces the sensitivity of your taste buds to sweet and salty foods by around 30%" - according to a 2010 study conducted by Germany's Fraunhofer Institute for Building Physics - planes food are modified with additional salt or seasoning. By adding algae enhances our taste bud (umami works wonder!) which no additional salt is added to make it tasty even 30,000 feet above sea level! 

I used tigernut flour in place of flour made from grains. I love this addition because it gives a nutty and malty flavour to the crackers. You have to believe me, this is what makes these crackers so complex in taste! 

Ingredients: 

150g rolled oats
100g tiger nut flour
60g flax seeds

50g sunflower seeds
50g pumpkin seeds
30g black or white sesame seeds (or a mix) 
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp if using powder)

2 Tbsp Dried algae
1 tsp sea salt

1/4 tsp stevia

Pinch of cayenne powder (optional)
2 Tbsp melted coconut oil
375ml water

Directions: 

1. Mix all dry ingredients in a large mixing bowl. Add melted coconut oil to 375ml of water and stir well. Pour in with the dry mixture. Stir the dough from bottom up to ensure the psyllium husks are distributed evenly as they tense to sink to the bottom. Looking for a loose but thick dough. 

2. Divide dough into two (or three if you have a smaller oven). Roll each dough ball out between two parchment papers, to avoid sticking, into thin sheets. Score dough into shapes that you prefer. Cover and let it sit for at least 2 hours to overnight. 

3. Preheat oven to 160°C. 

4. Place rested dough onto cookie sheets or oven tray and bake for 15 minutes. Remove tray from the oven and flip the crackers upside down and back in the oven for another 12 minutes until dry and golden around the edges. *Keep your eyes on these babies when baking, you can remove the edges in the last 5 minutes as they tensed to brown quicker.

Dubrovnik Travel Guide and a Summery Smoothie, restaurants + local market + organic store

Summer again! Every year the tradition of a family trip has never changed since my young age. This year's summer is most intense but exciting to me. Why? Because I'm going to university after this three weeks of travel!! Honestly I'm not ready for college, do not mistaken though, I am definitely looking forward to studying aboard however no packing is done(not even started), visa is not done.....(US visa does stress me out…) Nevertheless, there's no way these worries can drift away the excitement for trip like this — Croatia, Norway, Scotland and London. 

The journey begins at Dubrovnik, capital of Croatia. We stayed at Valamar Dubrovnik President Hotel, despite the fancy title, this is one of the best resort I have been. It has a panoramic view over the Mediterranean sea. People here are very friendly and helpful too. There are different beaches close by within walking distances. My favourite thing to do is swim swim swim and float(!) in the salty sea water. 

Sun kissed beaches, clear salty(very!) waters, plus some of the most delicious seafood with seasonal fruits and vegetables. What else do you need! 

Ice coffee to beat the heat

Old City

On to the food! (restaurants + local market + organic store)

Restaurants recommendations are:

Nautika Restaurant - The best restaurant in Dubrovnik in my opinion. They do simple yet flavourful Croatian dishes show casing Mediterranean flavours. It has an nice open air area too! After all it’s summer time, the best time for soaking up vitamin D. 

Thumbs up dishes: 

Tuna tartare 

Sea bass with vanilla emulsion

Fish soup 

crusted Tuna Steak 

a lot more….. etc etc. 

They have an olive oil pairing to each dish that you eat. 

Restaurant 360 - A more innovative way of cooking with the Mediterranean ingredients. Nice view on the terrance, fun flavours combinations. The food are under expectation but still a better choice over a lot of pubs and restaurants in the area. 

Thumbs up dish: 

Carrot starter

Desserts - taste amazing

Panorama restaurant and bar - Spectacular view over the Lapad bay, Old city, the sea and islands. You have to reach the restaurant with the cable car which bring you high up on Mount Srd. You can walk up or down too (I chose the lazy option). It serves simple food like sandwiches, pasta, salads and some seafood and meat dishes. 

Thumbs up dishes: 

Daily Soup

the Prawn dish (I forgot the exact name) 

Gruž Market - is a combo of Farmers' Market and Fish Market. It is small but produces are seasonal and locally grown or catch. Fruits and vegetables are bursting with colours, from red to yellow, green to white! With these amazing produces I made a super yum smoothie, it's cheap and good for you! (recipe below!!) 

bio & bio - Organic store located in the city centre. Perfect for health geek. 

  Smoothie Recipe

Ingredients: 

1 small Zucchini (or half of a big zucchini) 

1 Peach

Handful of Swiss Chard

8 leaves of Basil or Greek mint

1 small knob of honey comb

350ml water or coconut water for a thick consistency or 500ml for a thinner smoothie

1 tsp chia seeds

1 tbsp hemp protein (optional) 

Directions:
1. Place everything in a blender andblend till smooth. Then drink up!

~ Sending my love from the Mediterranean ~