All posts tagged: breakfast

Mochi Black Rice Ball

Have you tried Mochi? It’s also called Japanese rice cake. It is made from short-grain japonica glutinous rice. The Mochi is soft and slightly sweet. It is used for making sweet or savoury dishes. Very often, we have it with stuffed red bean paste as a dessert. Traditionally, it involves a lot of hard work to make Mochi. Two people have to pound the glutinous rice with wooden mallets. However, these days, we can make it from sticky rice flour, cornstarch and sugar at home in a microwave. You do need to knead the dough a bit. From time to time, I like to make these rice balls as my breakfast or a quick lunch. The filling I used is pork floss this time. Just remember Mochi is very sticky to work with.  I wear gloves to prepare it. It’s so much easy in that way. I hope you like it. Makes 6 big rick balls or rolls (more if you make small size rick ball) INGREDIENTS: Sticky rice flour – 100g Cornstarch – 30g Full cream Milk …

Broccoli Tofu Bites

I have to say these are yummy and healthy. I made two batches last week. My husband loved it. He had some for dinner and then popped two more in his lunch box. Normally, he is not a big fan for broccoli and tofu. This recipe has three of my favourite ingredients. Broccoli is full of fiber and vitamins, and Tofu is a good source of protein, iron and calcium. Then, there is the black rice/Forbidden rice, which is packed with antioxidants and fiber. (Fiber! The more the better! 🙂 ) I reckon it’s another way to eat more vegetables and tofu. I used store-bought tea infused firm tofu. You can just use firm tofu instead if you can’t find one. They are super easy to make. If you have a food processor or a blender, it will do all the work for you. My food processor is not big enough, so I just let it chop everything for me. Then, I mixed it in a bowl with a spoon. I used a baking tray to bake …

Scallion Pancakes (olive oil version)

I probably mentioned in my previous posts that my mom came here for a visit last month. Since she only can stay with us for two months, I must make the most of it during her stay. We did some travelling, Fraser Island, Tasmania (I will write about it once I get a chance) and some places in Brisbane. If you follow my Instagram (here), you probably have already seen some photos. Anyway, apart from travelling, finally I have had opportunities to cook some traditional Chinese family dishes with her, like the dumplings, pork buns, minced pork noodles and many other things. The scallion pancake is one of them. I remember I used to eat tons of it when I was a teenage. My best friend and I went to a small eatery near our school to have the pancake as our afternoon snack almost every single day when we were in high school. Because it was so yummy, we always ate too much. By dinner time, we just couldn’t eat anything anymore. My best friend’s …

Banitsa with Spinch

When I visited Bulgaria with my husband, I tried banitsa for the first time. It’s a traditional breakfast in Bulgaria. I have heard there are more than 50 versions of banitsa. It could be savoury or sweet. It could be meaty or vegetarian. However, the basic one is made from fillo pastry, feta and eggs. Normally, there are two ways of making it. The easiest way is to layer the fillo pastry and the filling. The alternative is to wrap the filling inside of the fillo and arrange the pastry in a circular pattern. Either way, the result is always good. The banitsa I had in Bulgaria was always very oily. It was way too much oil for my liking. Traditionally, it is made from butter which makes it so delicious. However, I am trying not to have too much butter at the moment. This time, I chose an olive oil only version with spinach and mint. I love the extra flavour from the spinach. Together with feta, it tastes so good. Also, I made it with …

Spinach bacon muffin with feta

Lately, I started getting more and more interested in savoury muffins. A lot of experiments are going on in our kitchen. It’s very interesting to get to use whatever ingredients I have in the kitchen to make savoury muffins. They are very good for breakfast and afternoon snacks.  If I cook too many, I can just freeze them and leave to later. Maybe I am just getting lazy. It is a quick solution for breakfast though when you need to get up and go. We always have a pack of frozen spinach and feta cheese in the fridge. They are kind of like necessities in our kitchen. We never run out of the two ingredients. Then, I found some bacon and cured meat. I thought bacon would be more appropriate in this case. So, here is the easy peasy  recipe. Makes 12 INGREDIENTS  2 1/2 cups self-raising flour  1 pack of frozen cutted spinach (250g) 50g bacon, chopped finely 50g sun dried tomatoes, chopped finely 1 onion, chopped finely 130g feta, grated (not easy, do you …