5 minute cake w/ custard (gluten-free)

Will talk about this gem/nugget we recently made very very soon! Recipe to come as well!


pea soup


      1 smoked ham_hock (about 1 lb/500 g)
      1 tbsp (15 mL) vegetable_oil
      1 large onion, finely chopped
      2 each carrots and stalks celery, finely chopped
      2 cloves garlic, minced
      2 bay leaves
      1/2 tsp (2 mL) each salt and pepper
      4 cups (1 L) sodium-reduced chicken stock
      2 cups (500 mL) dry green or yellow split_peas
      3 green_onions, thinly sliced


Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.Additional information Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.



All in all, was fun to make, and besides the ham bone, is vegan friendly ( ha)…

I used Vegetable stock instead of chicken stock, I also didn’t have fresh garlic in the house so I substituted garlic powder and a bunch of other spices. Worth mentioning also that I grated the carrots and I added cilantro alongside the onions which gave it a nice fresh taste that I could surprisingly pick up on through the spice.

I give my soup a solid 8/10. It was pretty OK.

Tagged ,

Gluten-Free Pizza Crust Recipe w/ our own ATTEMPT(w/ pics!) after the recipe

I’m not a big fan of crisp crust. I like the hearty crusts that have some substance to them. Chewy crusts that you can dip into pizza sauce or garlic butter. Yum.

Gluten-Free Pizza Crust Recipe
Makes 1 – 16” deep-dish pizza or 2 – 16” thin crust pizzas

3 1/2 cups gluten-free flour
1 tsp salt
4 tsp sugar
2 tsp cream of tartar
1 tsp baking soda
1 yeast packet (2 1/2 tsp of yeast)
4 eggs
1/4 cup oil (olive oil recommended)
hot water

Blend dry ingredients in large mixing bowl and set aside.

In 2 cup measure beat together 4 eggs, 1/4 cup vegetable oil, and enough HOT water so liquid mixture measures 2 cups. Add to dry ingredients and mix on low until ingredients are blended.

Beat for 5 minutes on high speed. Dough will be thick and sticky.

Coat pizza pan(s) with 1 Tbl oil (olive oil is best). Spoon dough onto pan and liberally oil hands with additional 1-2 Tbl oil. Using hands, pat down dough until it covers entire surface. If it starts to stick to your hands or fingers, add a bit more oil.

Add toppings as desired and bake at 410F for 13-18 minutes. Let sit 10 minutes after removing from oven. Slice and serve. Yum!



text to come…

Berry Bliss Oat Squares

Vegan, soy-free, refined-sugar free, no added fat, and can be made gluten-free if you use GF oats.

Yield: 12 squares


  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, chopped
  • 1 ripe banana, chopped
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp cornstarch mixed with 2 tbsp warm water
  • 3 cups regular oatmeal, divided
  • 1 tsp ground cinnamon
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup + 3 tbsp (6oz) unsweetened applesauce
  • 1/4 cup + 2 tbsp pure maple syrup
  • 1/4 cup  + 2 tbsp water
  • 1 tsp pure vanilla extract

1. Preheat oven to 375F and line a 8inch square pan with two pieces of parchment paper. In a small bowl mix together cornstarch with warm water to form a paste. Make sure all clumps are gone. Set aside.

2. Berry Filling: In a small saucepan, combine the berries, banana, and maple syrup. Bring to a boil and stir well. Remove from heat and stir in vanilla and the pre-mixed cornstarch. Whisk until all clumps are gone and set aside.

3. Base: Place 1.5 cups of oats into a food processor and process until a flour/fine powder forms. Add this processed flour, remaining 1.5 cup of oats, baking powder, and salt into large bowl. Stir. Now add in the wet ingredients (applesauce, maple syrup, water, vanilla) and mix well. Pour 2/3 of the batter into the prepared pan and push down firmly with fingers to smooth out. Grab the prepared berry filling and spread over the top of the oat base until smooth. Now crumble the remaining oat base mixture on top.

4. Bake for 30 mins. at 375F or until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.


Pav Bhaji (aka Indian Sloppy Joes)

3 med onions, finely chopped
5 med potatoes, peeled
4 med carrots, peeled
1 med zucchini, peeled
1/2 cup peas
1/2 cup corn
2 (14oz) cans diced tomatoes
sunflower oil
minced garlic
minced or grated ginger
1 tsp coriander
1 tsp cumin
1 tsp turmeric
2 tsp salt
1 tsp chili powder
1 tsp mango powder (amchar masala)
3 tsp pav bhaji masala
1 tsp garam masala
1. Add oil and butter to large pot.  Use as much as you think you’ll need to brown the onions.
2. Add all chopped onion (note – you need same volume of onions as rest of all other veggies combined).
3. Brown onions over med heat.
4. While onions are browning, puree tomatoes, and steam all veggies (in separate pots).
5. Mash steamed veggies as they are ready, and add all mashed veg together.
6. Add tomato puree once onions are browned, cook until it thickens.
7. Once thickened, add the coriander, cumin and turmeric.
8. Next add the minced ginger, 1 tsp of salt (add more later after you taste it), minced garlic, chili powder, mango powder, pav bhaji masala and garam masala.
9. Once all spices have been added, add the mashed veggies to the tomato onion mixture.
10. Note – if the tomato-onion-veg mixture seems too thin/runny, add another mashed potato to thicken it.
11. Butter the hamburger buns.  Toast open face under broiler.
12. Serve immediately.  Freeze leftovers.

Salad Rolls

 This Thai recipe for fresh rolls is simple to put together, and can also be made vegetarian (see recipe instructions). Makes a great finger food for parties and potlucks, or serve as an appetizer or a main course offering (makes a perfect substitute for salad, but also includes enough protein for a complete meal). Fresh rolls are also a terrific snack for any time of the day or night. As a bonus, they’re very healthy – low in both calories and fat, and naturally gluten-free. ENJOY!

Prep Time: 40 minutes

Cook Time: 2 minutes

Total Time: 42 minutes


  • SERVES 4-6 as an appetizer
  • 1 pkg. small, round rice wrappers (dried)
  • 1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
  • 3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks
  • 1-2 cups bean sprouts
  • ½ cup fresh Thai basil or sweet basil, roughly chopped
  • ½ cup fresh coriander, roughly chopped
  • ¼ cup shredded carrot
  • 3-4 spring onions, cut into matchstick pieces
  • 2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce (available at Asian foods stores) OR another Tbsp. soy sauce if vegetarian
  • 1 tsp. brown sugar
  • ½ cup water
  • ½ tsp. tamarind paste
  • 2 tsp. sugar
  • 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
  • 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
  • 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
  • 1 clove garlic, minced
  • 1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper


  1. Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
  2. Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
  3. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
  4. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
  5. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
  6. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope)
  7. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!


  • To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.
  • When near boiling, reduce heat to low, stirring until sauce thickens.
  • Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.
Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)

Stuffed Portabella Pizza

Prep time: 10 minutes Cook time: 10-12 minutes.
• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes
Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.
Vegan Cashew Basil Cheese Sauce
• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1/2 tsp cold-pressed sunflower oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Simple Gourmet Granola

Simple Gourmet Granola
4 cups rolled oats (not instant)
1 cup raw almonds, chopped
1.5 cups flaked coconut
1/4 tsp. finely ground sea salt (1/2 tsp. coarse, pummeled)
1/3 cup liquid honey (or maple syrup, agave)
4 Tbsp. coconut (or sunflower oil, ghee, or butter)
1. Preheat over to 350°F.
2. In a small saucepan over low-medium heat, whisk oil and honey together.
3. In a large bowl combine oats, almonds, coconut, and sea salt.
4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).
Optional Additions
vanilla bean
orange zest
lemon zest
cocoa powder
Nuts & Seeds:
brazil nuts
macadamia nuts
pumpkin seeds
sesame seeds
sunflower seeds
poppy seeds
Dried Fruit (add after baking):
goji berries
apricots (unsulphured)
Superfoods (add after baking):
bee pollen
cacao nibs
hemp seeds
flax seeds
chia seeds
Sarah B’s Favorite Combinations
Pecan + Date
Cardamom + Pistachio + Mulberry
Walnut + Fig
Vanilla + Cashew + Cacao Nibs
Pumpkin seed + Cranberry
Hazelnut + Apricot
Goji + Hemp

Quinoa Salad with Orange-Cumin Vinaigrette

Serves 4

  • 1/3 cup sliced almonds
  • 1 cup quinoa, rinsed and drained
  • 1/4 tsp. salt
  • 1/3 cup dried apricots, diced into small pieces
  • 1/3 cup raisins
  • 1/3 cup fresh orange juice
  • 1 shallot, finely chopped (2 Tbs.)
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. chopped cilantro
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. grated orange zest
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 2 Tbs. olive oil
  • 2 oranges, peels sliced off and sections cut out


  1. Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
  2. Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
  3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.



Singapore Fried Rice Noodles Recipe (星洲炒米粉)

Singapore Fried Rice Noodles (Sing Chow Mai Fun/星洲炒米粉)

(Chinese recipes, prepare authentic Chinese food now!)

Nate and Annie are the loving couple behind the up-and-coming food blog House of Annie. Annie grew up in Kuala Lumpur, Malaysia, but her father came from Penang, so we love similar foods. Please welcome House of Annie to Rasa Malaysia with their serving of a very popular Chinese recipe: Singapore fried rice noodles or “Sing Chow Mai Fun/星洲炒米粉.”


2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce

For sauce:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil


1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.