If you've been spending your days lazily scrolling through your Facebook/Instagram/Tiktok feed lately, you might've noticed people trying their hand at making Cloud Bread. What is Cloud Bread anyway? Simply put, it's an egg-heavy bread that mimics the light and fluffy texture of normal bread, but it's mainly made of egg whites. The measurement and exact ingredients are critical in this recipe so that you can achieve that dreamy, fluffy texture of Cloud Bread. Oh, and its keto-friendly. Each slice of your Cloud Bread "loaf" is baked separately and maintains a soufflé-like texture when it first comes out of the oven. Be patient and wait a while (like a few hours) and the texture becomes more bread like, so it starts becoming similar to regular bread. Taste-wise? "Light, airy, fluffy, mild tasting – not eggy at all..." said many a homecook after trying their hands at it. Just like regular bread, you can add all sorts of fixings to make it your own - orange zest, lemon zest, rosemary and garlic salt, the list goes on. Because the original taste is not as flavourful as say, sourdough - most love adding their own flavours to it. But here's the basic recipe for you to try. Is Tiktok your new recipe guide? We've been taking some inspiration too.See our recipes forfrozen prata egg tarts, baked milk treats, ultra-crispy french toast and perfect scrambled eggs.
If you love airy sponge cakes and frosted cupcakes, the whisk attachment is for you. It introduces lots of air into your cake batter and cream frostings, making the mixtures light and fluffy. Consider using a whisk attachment if you want to whisk egg whites into stiff peaks, without all the physical effort. A fantastic balloon whisk is one that incorporates its circular motions well throughout your mixture, doesn't grate the sides of your bowl (that sound is just annoying), and is super easy to clean. Tired of rubbery and dense pancakes for breakfast? Here’s an easy fluffy pancake recipe by Tasty that you can whip up using the whisk attachment. Eat the pancakes with maple syrup, fresh strawberries and butter, or if you’re craving something savoury, bacon and scrambled eggs.
The dough hook attachment is used mainly for kneading bread dough. The hook picks up the dough and twists it around, ensuring elasticity and consistency. Using the mixer to make bread frees up time for you to do other things. Just remember to use the paddle attachment first to mix up the bread ingredients, before switching to the dough hook. A good dough hook never tears the dough up, pushes all ingredients down the bowl for efficient mixing, and helps you knead heavy dough amounts like a dream. Forget tasteless frozen pizza bases! Here’s an easy pizza dough recipe that you can create with the dough hook.
The paddle attachment is a must-have for any stand mixer lover. It is versatile enough for all your baking needs – from creaming butter and sugar to whipping up heavy batters like cookie dough. When it comes to creaming butter and sugar, the paddle attachment also introduces less air when compared with the whisk. This gives your cakes a melt-in-your-mouth, buttery texture. Some paddle attachments come with a rubber scraper attached to the sides of the paddle. This saves you time in scraping out sticky mixtures from the bowl. But the paddle can be used for recipes other than desserts: it can mash potatoes, shred meat for pulled pork or shredded chicken, and make creamy dips. Here’s a simple 10-minute guacamole recipe to make the most out of your stand mixer’s paddle attachment.
In our humid weather, ice cream is the best thing to cool us down. From the icy lollipops sold in mom-and-pop stores, to the colourful blocks of traditional-flavoured ice cream wrapped in pastel-coloured bread - it's truly a universal and well-loved treat. Gourmet ice cream can cost quite a bit, so did you know that you can make your very own and customize all the natural flavours you want? You just need this basic recipe and you can mix in the flavours of your choice. Great flavours would be:
Durian
Avocado
Dark chocolate
Banana
Mango
Pandan-Coconut
Peanut butter
Strawberries!
Mixing together the creamy mixture is made easy with Kenwood's range of hand blenders - so your arms won't be too sore. Let's scream for ice cream! This base recipe creates 500g worth of ice cream - enough for quite a few servings in a family. Image credit: The Busy Baker
Created by Hack O Ramo out of his love for kimchi pancakes, this recipe reinvents the age-old snack by adding a twist to the dish with the most accessible ingredient of all – ramen. Best of all, this only takes 15 minutes! Spicy, slightly sour, and a hearty savoury treat, these pancakes are a must-try side dish to add to this week’s menu. Are you really into Korean food? Try these today:Kimchi pancake, a step by step guide to making your own kimchi, and spicy baked Korean chicken wings!
As restaurants and cafes close amid the coronavirus pandemic and more workers are advised to work from home, more people are opting to stay in and cook. While it is possible to have regular takeouts and convenient food deliveries, these costs will add up and you may end up spending more than when you eat out. Worse still, you may end up generating more plastic waste, too, from all the takeout containers. That means many people need to pick up some cooking basics or improve their culinary chops. Well, we’ve got you covered. Here are five quick and cheap cooking tips that will help you make healthy and delicious meals at home.
1. Want Kopitiam style soft boiled eggs? Use this inexpensive kitchen gadget for perfect results every time.
Soft boiled eggs with kaya and butter toast are a breakfast staple in Singapore and Malaysia. Anyone can boil them to a half-cooked consistency, but to get a runny yolk that breaks on contact with a spoon is on another level. You could boil some water first and drop your eggs in, put on a timer and wait till the eggs are done cooking. But this method produces inconsistent results. Let’s face it – there is nothing more satisfying than breaking a soft boiled egg yolk and looking at the yolk ooze out into the egg whites. That’s where this simple and cheap plastic gadget comes in. This ingenious device used to be a common household gadget in the 1990s. It faded from kitchens as office workers started eating out for breakfast. It is so easy to use that even complete kitchen noobs will have no trouble with it. Just boil some water, drop the room-temperature eggs into the translucent container, pour the water to the desired level (there are markings indicating the amount of water required for up to four eggs), cover with the lid, and wait for all the water to drain into the vessel below. Your eggs are ready to eat when the water is done draining. For some reason, these contraptions are not really sold by most online retailers. It may
No Asian kitchen can be considered complete without it; the wok is a versatile cooking vessel that lends itself to a variety of cooking methods thanks to its unique rounded shape. Besides the obvious stir fry, pan fry, and deep fry, you can also braise, stew and even smoke with a wok! A 14 inch carbon steel wok is the perfect size for a family of 4, just be sure to properly season it before you start working with it. That’s because a well-seasoned wok will ease your cooking with its non-stick surface and add a dimension of flavour to your food.
Mortar and Pestle
A good mortar and pestle is worth its (substantial) weight in gold. Allowing you to whip up freshly ground spices and ingredients at the drop of a hat, they are also a solid addition to kitchen décor. The best sets are usually made of polished marble or granite and carry the right balance of heft, grip and balance to make grinding easy.
If you’re a home cook looking for new ways to conjure up wholesome food for your family, you can always look back into the deep past for a few ideas. No, we don’t mean grandma’s recipe book. We’re going back even further, to ancient grains. These cereals have been given a new lease of life, as research shows that 40 percent of shoppers want a greater variety of wholesome grains in their diets, and some 20 percent are willing to pay a premium for them. Environmental organisations like the World Wildlife Fund are also discovering that ancient grains are a way to diversify crops and replace the world’s dependency on just 12 food sources, particularly corn, soy and wheat. The organisation wants to promote these ancient grains so we can vary our food sources to reduce the negative impact of modern food production on the environment. Which grains are we talking about? Let’s take a look at a few examples.
Spelt
Spelt, or Triticum spelta, is an ancient form of wheat formed from the natural hybridisation of emmer wheat and goat grass. Known for its reliability, versatility and storage qualities, spelt has a thick outer husk that helps to protect it from disease and pests, which makes it easier for farmers to grow without fertilisers or pesticides. While the grain requires a bit more time to dehull or dehusk, the glume surrounding spelt kernels helps protect and retain its nutrients. This ancient grain contains several essential nutrients
Let’s get this straight: we need carbohydrates. In fact, they’re our body’s natural fuel source. The problem is that today we have more access to higher quantities of carbs, and more often in highly refined forms like sugar than nature ever intended. When not burned off, the excess is stored as fat. Cereal grains like wheat, rice and oats are our main carbohydrate sources. You’ve probably heard some are better than others. For example, rice is a bad carb. It’s basically pure energy with almost no other nutrients (even though brown rice has marginally more fibre and vitamins, it actually isn’t much better). The same goes for white pasta (made from bleached flour) and potatoes. But “complex” carbohydrates, like oats and rye, are better. They contain relatively high amounts of fibre and protein and other micronutrients along with the energy. They benefit the body in other ways and do a better job of satisfying your hunger better. Without further ado, here are our six top super grains – note that all nutrition figures are per 100 grams.
Millet
This cereal grain is most commonly consumed in India and Africa, but if you haven’t eaten it much then now might be a good time to start. It’s loaded with fibre (8.5 grams), protein (11 grams), plus plenty of B vitamins, magnesium and iron.
Maize (corn)
Corn has an impressive 9.4 grams of protein and 7.3 grams of fibre, and a modest amount of vitamins and minerals. However, in one area, maize shines above most other grains: fat. Despite the connotations, we need fat as much as anything else. With 4.74 grams of it (wheat, by contrast, has 1.54 grams, and rice only has 0.66 grams) corn is a healthy, clean source.
Rye
Rye has an impressive amount of fibre (6 grams) and protein (9 grams). Though this is slightly less than some other grains like millet, rye also has fewer calories per 100 grams: 259 vs millet’s 378. This means you get more nutrition and food volume per calorie. Grab some rye bread if you’re cou
Read more »If you've been spending your days lazily scrolling through your Facebook/Instagram/Tiktok feed lately, you might've noticed people trying their hand at making Cloud Bread. What is Cloud Bread anyway? Simply put, it's an egg-heavy bread that mimics the light and fluffy texture of normal bread, but it's mainly made of egg whites. The measurement and exact ingredients are critical in this recipe so that you can achieve that dreamy, fluffy texture of Cloud Bread. Oh, and its keto-friendly. Each slice of your Cloud Bread "loaf" is baked separately and maintains a soufflé-like texture when it first comes out of the oven. Be patient and wait a while (like a few hours) and the texture becomes more bread like, so it starts becoming similar to regular bread. Taste-wise? "Light, airy, fluffy, mild tasting – not eggy at all..." said many a homecook after trying their hands at it. Just like regular bread, you can add all sorts of fixings to make it your own - orange zest, lemon zest, rosemary and garlic salt, the list goes on. Because the original taste is not as flavourful as say, sourdough - most love adding their own flavours to it. But here's the basic recipe for you to try. Is Tiktok your new recipe guide? We've been taking some inspiration too. See our recipes for frozen prata egg tarts, baked milk treats, ultra-crispy french toast and perfect scrambled eggs.
Read more »If you love airy sponge cakes and frosted cupcakes, the whisk attachment is for you. It introduces lots of air into your cake batter and cream frostings, making the mixtures light and fluffy. Consider using a whisk attachment if you want to whisk egg whites into stiff peaks, without all the physical effort. A fantastic balloon whisk is one that incorporates its circular motions well throughout your mixture, doesn't grate the sides of your bowl (that sound is just annoying), and is super easy to clean. Tired of rubbery and dense pancakes for breakfast? Here’s an easy fluffy pancake recipe by Tasty that you can whip up using the whisk attachment. Eat the pancakes with maple syrup, fresh strawberries and butter, or if you’re craving something savoury, bacon and scrambled eggs.
Read more »The dough hook attachment is used mainly for kneading bread dough. The hook picks up the dough and twists it around, ensuring elasticity and consistency. Using the mixer to make bread frees up time for you to do other things. Just remember to use the paddle attachment first to mix up the bread ingredients, before switching to the dough hook. A good dough hook never tears the dough up, pushes all ingredients down the bowl for efficient mixing, and helps you knead heavy dough amounts like a dream. Forget tasteless frozen pizza bases! Here’s an easy pizza dough recipe that you can create with the dough hook.
Read more »The paddle attachment is a must-have for any stand mixer lover. It is versatile enough for all your baking needs – from creaming butter and sugar to whipping up heavy batters like cookie dough. When it comes to creaming butter and sugar, the paddle attachment also introduces less air when compared with the whisk. This gives your cakes a melt-in-your-mouth, buttery texture. Some paddle attachments come with a rubber scraper attached to the sides of the paddle. This saves you time in scraping out sticky mixtures from the bowl. But the paddle can be used for recipes other than desserts: it can mash potatoes, shred meat for pulled pork or shredded chicken, and make creamy dips. Here’s a simple 10-minute guacamole recipe to make the most out of your stand mixer’s paddle attachment.
Read more »In our humid weather, ice cream is the best thing to cool us down. From the icy lollipops sold in mom-and-pop stores, to the colourful blocks of traditional-flavoured ice cream wrapped in pastel-coloured bread - it's truly a universal and well-loved treat. Gourmet ice cream can cost quite a bit, so did you know that you can make your very own and customize all the natural flavours you want? You just need this basic recipe and you can mix in the flavours of your choice. Great flavours would be:
Read more »Created by Hack O Ramo out of his love for kimchi pancakes, this recipe reinvents the age-old snack by adding a twist to the dish with the most accessible ingredient of all – ramen. Best of all, this only takes 15 minutes! Spicy, slightly sour, and a hearty savoury treat, these pancakes are a must-try side dish to add to this week’s menu. Are you really into Korean food? Try these today: Kimchi pancake, a step by step guide to making your own kimchi, and spicy baked Korean chicken wings!
Read more »As restaurants and cafes close amid the coronavirus pandemic and more workers are advised to work from home, more people are opting to stay in and cook. While it is possible to have regular takeouts and convenient food deliveries, these costs will add up and you may end up spending more than when you eat out. Worse still, you may end up generating more plastic waste, too, from all the takeout containers. That means many people need to pick up some cooking basics or improve their culinary chops. Well, we’ve got you covered. Here are five quick and cheap cooking tips that will help you make healthy and delicious meals at home.
Read more »
Read more »If you’re a home cook looking for new ways to conjure up wholesome food for your family, you can always look back into the deep past for a few ideas. No, we don’t mean grandma’s recipe book. We’re going back even further, to ancient grains. These cereals have been given a new lease of life, as research shows that 40 percent of shoppers want a greater variety of wholesome grains in their diets, and some 20 percent are willing to pay a premium for them. Environmental organisations like the World Wildlife Fund are also discovering that ancient grains are a way to diversify crops and replace the world’s dependency on just 12 food sources, particularly corn, soy and wheat. The organisation wants to promote these ancient grains so we can vary our food sources to reduce the negative impact of modern food production on the environment. Which grains are we talking about? Let’s take a look at a few examples.
Read more »Let’s get this straight: we need carbohydrates. In fact, they’re our body’s natural fuel source. The problem is that today we have more access to higher quantities of carbs, and more often in highly refined forms like sugar than nature ever intended. When not burned off, the excess is stored as fat. Cereal grains like wheat, rice and oats are our main carbohydrate sources. You’ve probably heard some are better than others. For example, rice is a bad carb. It’s basically pure energy with almost no other nutrients (even though brown rice has marginally more fibre and vitamins, it actually isn’t much better). The same goes for white pasta (made from bleached flour) and potatoes. But “complex” carbohydrates, like oats and rye, are better. They contain relatively high amounts of fibre and protein and other micronutrients along with the energy. They benefit the body in other ways and do a better job of satisfying your hunger better. Without further ado, here are our six top super grains – note that all nutrition figures are per 100 grams.