Turmeric Latte and all its benefits

My mother is always championing the benefits of turmeric, from relieving joint pains to aiding digestion. She sometimes adds a few pieces of turmeric to her stir fried vegetables and she also blends it with pumpkin for her spiced pumpkin soup. It gives her cooking an extra bit of a kick.

I first came across turmeric latte in a vegan cafe in Beijing. One of those organic, low fat, meat free cafes that promotes a healthy lifestyle for stressed out city folks. I never knew you can have turmeric in your drink because we usually use it for cooking curry in Malaysia. So, feeling adventurous, I went for a cup.

I could feel my body warming up as I sipped my turmeric latte, heat radiating from the centre to my extremities. It gets your blood circulating and that feels good even on a non-winter day. Hmm, not too bad.

I’ve been thinking about that drink recently and decided to do some research on it. Just like the Indian chai tea that has turned hip after reinventing itself as chai latte, the turmeric latte also had its roots as turmeric milk in India. The basic ingredients for the turmeric paste are turmeric, black pepper (aids the absorption of circumin, the active ingredient in turmeric) and cinnamon. Cook into paste with organic cold-pressed coconut oil (or olive oil if you don’t have coconut oil). You can also add on cardamom, cloves or fennel seed powder for an upgraded version.

Watch how to make your own fresh turmeric latte

Ingredients:

  • 500g turmeric root
  • 1 tsp black pepper
  • 1 tsp cinnamon powder
  • 2-3 tbsp organic cold-pressed coconut oil
  • 1 tsp salt
  • optional spices: cardamom powder, fennel seed powder, clove powder
Fresh turmeric roots in a basket

Benefits of herbs and spices in this golden concoction:

Turmeric: aids digestion, relieves pain from inflammation, and fights against influenza

Black pepper: improves the absorption of Curcumin (active ingredient in turmeric) into our bodies

Cinnamon: encourages blood circulation and fights bacteria

Organic cold pressed coconut oil: raises the good cholesterol levels in your body and contains fats that boost brain function and reduce heart disease

And you know what is the best thing about this paste? You can use it to cook curries, add it to your stir fried vegetables or even put a dollop into your pumpkin soup! It’s so versatile once you have it all prepared.


Traditional Mung Bean Cake

Recently I found some wooden cake moulds while digging through the kitchen cupboards. These are blocks hand-carved from solid wood that my grandma used to make traditional rice cakes (炒米饼) with. I have not seen my grandma use them before but I do remember watching my mother hammer the wooden mould on the table as she shaped her mooncakes during mid-autumn festival.

As a tribute to my grandma’s kitchen antiques, I decided to make some mung bean cakes (绿豆糕) with these moulds. This is an old-fashioned cake, made traditionally by compressing mashed mung beans into a mould. These snacks are very easy to make and only requires 3 basic ingredients – mung beans, butter, sugar.

Ingredients:

  • 300g mung beans
  • 100g butter
  • 100g sugar
  • pinch of salt (not necessary if you use salted butter)

Just to be clear, the mung beans used here are actually the green mung beans with the shell removed. If you can’t find mung beans in the supermarket, you can get the green beans too. Just soak them overnight and rub them together with your hands to remove the outer shell. You can leave some green shells behind to give it some green colour. Just need to blend them in a food processor to properly mash them up.

Tips:

  • properly compact them into the mould so your shape would stay in place when you knock it out
  • chill them in refrigerator to let the cakes firm up
  • keep in fridge to stay fresh
  • you can use a food processor to blend it into a finer paste but I like the sandy texture of mashing with a fork

Nostalgic mung bean cakes are ready for tea time.


Grilled Lemongrass Pork Skewers

During my 13 years in China, I have discovered that I have an obsession with Yunnan cuisine. Maybe it’s the Thai, Vietnamese, and other southeast Asian flavours in their cooking that reminds me of home. Or the use of tropical herbs like lemongrass, mint, basil and chillies that sets it apart from other Chinese cuisines on the eastern coast.

I first came across this lemongrass skewer dish in a Yunnan restaurant in Beijing. The lemongrass is cut lengthwise through the middle and stuffed with chicken meat, then grilled. So I got the inspiration to stuff my lemongrass with mince pork instead. Minced meat is able to absorb more of the lemongrass flavour.

The secret to getting the most out of the lemongrass is to drizzle it with enough oil. The aroma and flavour of the lemongrass is released through the oils. Just like how the satay man dabs the lemongrass soaked in water and oil over the skewers frequently, the lemongrass essence needs a carrier to bring out its aroma.


Perfect Half-Boiled Eggs

How the half-boiled egg maker works

Did you know? The half-boiled egg maker was invented by a Malaysian in 1973 and was sold as the Newton Egg Maker. I took for granted that everyone knows what this gadget is but I realized that many of my friends from outside Malaysia and Singapore have never actually cooked their eggs this way.

When I first got my new Anova sous vide machine, I was excited to make some sous vide eggs that everyone was raving about — perfectly formed whites barely enveloping the creamy, liquid yolk inside. The instructions called for 45 minutes.

Just-cooked whites that doesn’t stick to the shell, clinging to a soft runny yolk inside

When my dad finally got to eat his sous vide eggs, the verdict was: “Almost the same as half-boiled egg. Just use the half-boiled egg maker. Takes only 10 minutes, save water, save electricity. ” To give the sous vide eggs credit, the yolks are a little creamier. But yes, it does save me a lot of time and work to just half-boil them the conventional Malaysian way.

So I started digging the cupboards for our yellow egg boiler. A four-piece plastic container that can cook up to 4 eggs each time. Almost every household and coffeeshop in Malaysia has one of these because the all time favourite Malaysian breakfast is half-boiled eggs with toast and a cup of hot coffee or Milo.

I decided to make a video of the half-boiled egg maker to show how this little gadget actually works. A few points to take note of when using this apparatus:

  • egg has to be at room temperature. If taking eggs out from the fridge, let it sit for 20 minutes or so until it has reached room temperature.
  • water has to be boiling. Straight from the boiling kettle or pot.
  • pour water up to the level indicator according to the number of eggs inside. This half-boiled egg maker can cook up to 4 eggs max.

Scientifically, if you want to boil the perfect egg, there is a formula for it. You have to take into account many variables such as the egg temperature, egg weight, surrounding temperature, air pressure, water temperature…blah blah blah. Unless you are into physics, many of us would just prefer to have a simple gadget that takes out all the calculations. But I did come across this Egg Boiling Calculator created by Miłosz Panfil, PhD and Mateusz Mucha. Something to amuse yourself if you do have time to experiment.