Guacamole recipe (+ Volar, ice-skating)

I’ve always wondered how to eat avocado. That green, mushy flesh of the fruit looks really funky and I remember the very first time I ate it (spoon in hand and just scooped out the flesh), I felt really squirmy all over!

I came across this Guacamole recipe in my vegetarian cookbook (will post a photo of the book soon), and I had always wanted to try it, except that I don’t really see avocados in the supermarket. Guacamole is a dip that originated from Mexico and is made from avocados, salt, onions and tomatoes. Depending on your taste buds, you can add chili if you’re game for something for fiery, or other herbs like cilantro (parsley), garlic, cumin, or a squeeze of lime juice.

Ripe avocados are key to making good guacamole. Actually, looking at the 3rd photo from the top, my avocado looks too soft (i.e. over-riped). I would still go with a slightly over-riped avocado over one that doesn’t budge when you use your thumb to give a gentle press on the skin. However, this is only when you don’t have a good, frim avocado!

I read somewhere that you can use the ‘Button Test’ method in checking whether your avocado is ripe for consumption. Basically, you give the top of the avocado a light push, and if it doesn’t seem to give at all, it is not ripe, but if it moves slightly, then use it! If it moves too much, then you are probably better off making an avocado smoothie (blend 1 avocado, 2 teaspoons of condensed milk and ice) with that over-ripe piece

On to making the guacamole!

BTW, can I say I am quite proud of this photo below? It looks so professionally taken, if I can claim credit for myself! (Minimal editing only to brighten up the pic; because I suck at it and I don’t have Photoshop)

Serves 4

1) Scoop out the flesh of 2 avocados.

2) Mash with a fork if you like a creamier texture, or just roughly chop it up using the side of the fork if you’d like a chunkier texture.

3. Deseed and chop up one tomato.

4. Finely mince one clove of garlic and half a red onion.

5. Mix everything together, and add juice of 2 limes. The lime juice helped to stop the avocado from turning brown due to oxidisation.

6. Add a pinch of salt for taste.

There are many variations of guacamole recipes on the net, but so far, I like this one as it is simple to make and there are not too many other herbs that hinders you from tasting the avocado.

I had my guacamole with raw carrot and celery sticks. What I love about guacamole is that it is so versatile, you can use it as a healthy sandwich spread, eat it with tortilla chips (just like salsa), or top your plain crackers with it.

My friend, Lydia Hang who is currently studying in Brisbane (lucky ducky, I’ve always thought of Australia as a place that has the freshest fruits ang vegetables, plus a greater variety of wholewheat products) shares,

‘One brekkie that I have come to love here in Australia is avocado toast! Extremely easy to make! Place avocado flesh on a hot toasted bread. Sprinkle a little salt and pepper to taste. ENJOY! How easy! It takes me two minutes to toast the bread, dig out the flesh and make the sandwich. Plus, its filling and it lasts me till lunch. Also very nutritious I must say!’

I can’t wait to give her above recipe a try… once i get my hands on good, ripe avocados!

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The Volar AdvRace was fun… I am just sooo proud of my team; I can’t believe we actually completed the entire leg of 33km in about four and a half hours. God blessed us with fine weather; no doubt it was blistering hot at the final destination, Sentosa but since we kicked off the race early at 7.30am, we were spared from getting burnt during the early parts of the race.

The most tiring part of the race was THAT CRAZY 40 STORY STAIR CLIMB up a HDB flat. To quote Tristan, ‘This is like a stairway to Heaven’. Argh that was totally insane! My legs were jellified (for the lack of a better word), my lungs were screaming for air but quitting wasn’t an option when your team mates were verbally pushing you on. Maybe repeating ‘toned and sexy thighs’ with every excruciating step helped. Haha!

I realised I have totally forgotten how to roller-blade. Fell on my bum twice, ouch! It is so different from ice-skating, and don’t argue with me on that! I went to Kallang with my LTB group-mates last Wed to ice-skate. Really enjoyed myself, I landed on my bum once because I was laughing at David who always looks like he is about to fall, but never does. He must be a secret beam balancing pro; but serves me right! :p

Joyce Chan (who is 1.8m tall!!) and I.

Allan trying to find his balance!

Abbe, Wendy and Jayne, we missed you girls! Love this team, I had sooo many wonderful memories working with them last semester.

So, back to Volar. My right knee hurts and my skin is prickling from the heat. The best part has got to be riding the cable car up Mount Faber. It felt SO good to sit down and enjoy the scenery! We actually ran from school, all the way to Kallang, then Lavender. That’s about 10k (according to mapmyrun.com), then we did loads of running around Queenstown to reach the swimming complex (where we had to swim and dive to get a pingpong ball), up Mount Faber Hill and Sentosa Island as well, so at least 15k in all. I need a good massage!
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It’s going to be a hectic summer for me. I am organizing a community service project which is going to be held in July, a youth conference in June (Worldview for the third year running), organizing this year’s RunAbout event in school (CCA comittment) and am involved with the Freshman Teambuilding Camp as a facilitator and the Social Sci Camp under the Operations Sub-Comm. Excited to make the best out of summer (learn French, learn to play some sexy songs on the guitar, read read read, cook… but of course)! Well, there is the upcoming Batam trip with Run Team friends next weekend!

Technology & World Change (TWC) summer term class commences tomorrow… perhaps reading The World Is Flat is going to come in handy here?? Back to hitting the books again. :/ I am not very pleased with my grades this sem… ok so only so far Creative Thinking (CT) and Stats grades out released. I got an A- for CT which is only a 0.5 mod (darn!) but a C for Stats so don’t you see where this is heading?! But in all things, I am going to give thanks to God for seeing me through the finals

Got to rest early… am so shagged, I hope I can still walk tomorrow.

Have a pleasant week ahead everyone!

Mango-Tango-Whacko

As promised, here’s my mango oatmeal… with an additional ingredient of a banana. Had to use up the banana before it becomes too mushy.

Check out the yellow flesh of the mango! It was sooo sweet and juicy, just the way I like it!

Got to be in school by 6.30am tomorrow for Volar (a competition at Tanjong Beach which has running, stair-climbing, swimming, skating, diving elements…). I can’t even be in school at 6.30am; that is freaking early! The earliest bus that departs from the interchange is at 5.50am… Have a feeling we will be doing a lot of waiting (for people to turn up) and the whole thing will drag on… But that said, I am looking forward to having fun with my Run Team mates, and I pray for clear skies and comfortable weather.

Yesterday I went for an hour long run along Brickland Road. According to MapMyRun.com, that is about 8k run but I wasn’t really feeling the motivation to run at a constant pace. I kept slowing down…
Lesson learned: Don’t try running at 2.30pm because it was scorching hot and a headache is a highly undesirable after-effect.

Better turn in early tonight.

Variations of Oatmeal; my love!

I am very grateful for my grandmother and mother’s advice; that breakfast is the most important meal of the day. Today, I have to have my breakfast as a way to jumpstart my day. I cannot go to school on an empty stomach, and what’s more, it is also much easier to be tempted by greasy, fattening breakfast options when we are hungry! I don’t really like to have ‘brunch’, so I’ll try to wake up early (by 10am the latest), to have a leisurely, healthy breakfast.

Having no time for breakfast as an excuse is quite lame. It doesn’t take very long to make a sandwich, or to pour a glass of milk! Breakfast need not be boring, there are so many healthy foods to choose from, from high fiber, low sugar cereals to omelets.

Breakfast is also when I’ll try to get my serving of fruit(s), and the increased fiber intake is the reason why guilt-inducing junk food/snacks are kept at bay as the satiety level is reached by simply having breakfast. If not, it is easy to end up making poor food choices later in the day, which will usually mean additional pounds!

Touted as one of the world’s most nutritious foods today, oats used to be looked down upon by the upper-class of society, as it was deemed as animal feed. It is a large part of a horse’s diet!

My mum got be hooked to eating oats when I was in junior college. Those days, I had to wake up at 5.45am, when it was still dark outside. Dawn has not broken, so it was usually quite chilly in the mornings. A warm bowl of oats would seal the deal, and because my appetite for breakfast used to be quite small, about 5 tablespoons was all I could take, yet it was enough for my concentration to last through mid-morning.

Oats is a great source of wholewheat, which is far more superior than having refined carbs such as white bread. The difference is that eating wholewheat products does not cost a sudden spike in blood sugar level as it has a lower glycemic index (and it is related to our insulin levels in our body) and the slower digestion means keeping us full for a longer period of time.

This humble grain packs a whole host of health benefits. Oats lowers cholesterol, protects our heart from diseases such as stroke, lowers the risk of Type 2 diabetes… you can find more of its health benefits here at World’s Healthiest Foods.

The best thing I love about oats is that it is so simple to make! It only takes 3-5 minutes to cook if you use the quick-cooking kind. But if you are always hard-pressed for time, then having the instant kind (just more hot water) is another way to increase your fiber intake for the day. Personally I don’t really have a preference. Whatever oats is it, I will have!

No prizes for guessing what I have been having for my past mornings!

1) Oats topped with fresh strawberries and one teaspoon of condensed milk. (Almost like strawberries and cream, only healthier!)

2) My ABSOLUTE Favourite: Banana Oats! Half a banana, whipped in oats as it is cooking so the banana gets soft and fluffy as it cooks. I topped this one off with the other half of the banana (not cooked) and cinnamon. The sweetness of the banana gives the oats a comforting flavor. Sometimes I will add almonds/walnuts for that extra crunch.

3) Peanut butter oats. Need I say more? I will add one teaspoon of brown sugar and cinnamon as a treat! Peanut butter is actually healthy food (everything in moderation of course), as it is a source of protein and has good fats; the monosaturated kind which can be also found in avocados.

4) This might be new to some but pumpkin oats actually tastes quite delish! The sweetness of the pumpkin really permeates the entire bowl of oats and the warm orange colour was really pleasing to the eye. (JOAN aka pumpkin lover, this one is for you!) I had to steam the pumpkin beforehand so it was soft enough to be mashed as I added it to the cooked oats.

I added about 3 teaspoons of plain yogurt here. I didn’t mix everything up, because I wouldn’t be able to taste the yogurt that way. What I did was to spoon a bit of yogurt from the side, and spoon some oats before the spoonful disappears into my mouth!

Oh, if you think I use newspapers as placemats, I actually don’t! It’s my daily habit of reading the newspapers while having my breakfast!

5) And who says oats cannot be a savory dish? Instead of water, I used vegetable stock to boil the oats, but not before I added the chopped carrot and celery, allowing it to soften before adding the oats. I had this for dinner last week, and it is good if you don’t want to have a heavy dinner. It only takes 10-15 minutes at to prepare and cook this, max!

The weird greenish/brown specks are actually basil leaves for that extra aromatic smell and taste!

My eyelids feel sleepy, so over and out! Can’t wait for a bowl of oatmeal tomorrow morning! I think I am going to try making mango oatmeal tomorrow. I will definitely let you know how it goes but seriously, mangoes don’t go wrong! But that would warrant another post altogether.

A special shout-out to my friends: Thank you for supporting my blog! Especially those overseas- hopefully I have inspired you to cook your own meals?!!? Haha!

Waldorf Salad

I am grateful for the afternoon showers which cooled the weather considerably. It is not as humid as it usually is and the best thing is that the sun is out again!

I made a simple Waldorf salad and had stir-fried brown button mushrooms, French beans and tempeh stirfry as a side-dish.

According to Wikipedia, the Waldorf salad is as named because it was created in Waldorf Hotel in New York City around 1983.

The Waldorf salad I made consists of 1apple and 1 celery stalk. Cut them into bite-size pieces which you toss together with a tablespoon of mayonnaise.

After that, add the crunchy goodness of the mayo-tossed apples and celery to the green bed of fresh romaine lettuce leaves which was tossed with a dash of extra virgin olive oil.

Sprinkle a handful of raisins and toasted walnuts, and you’re good to go!

I am going to pack the leftovers for dinner tonight, since I will be out at the National Museum to admire a new funky art exhibition with a friend later!

As for the stir-fry, it is really simple with just 3 ingredients. Chop them up, and after heating up one teaspoon of oil (I am an olive-oil person, but you can use whatever oil you have at hand), just stir-fry with medium heat for 3 minutes or until the French beans have a nice slightly darker shade of green to it.

Add a pinch of salt for flavor if you wish.

And it’s all done!

Try to use fresh brown button mushrooms instead of the ones from the can as the former has a woody aroma to it.

Tempeh is fermented soyabeans made into a ‘cake’, which you put inside the freezer until it is ready for use. It is very cheap (around S$1.50 for 2 pieces), and a good source of protein as well. If you want to try an alternative from tofu, tempeh it is! It took me some time to appreciate the nutty texture but I have come to love the chewiness. The best thing is you can use it in salads, stir-fry dishes, soups and even in sandwiches!

I have to get ready for tonight! Till next time, bye!

Easy-peasy Banana Snack

My summer holidays have officially started so I hope to devote more time to whipping out recipes I’ve always wanted to try but didn’t due to the lack of time. I really want this summer hols to be as fruitful (pun intended) as possible!

 

I made this simple snack as I was studying for my BGS paper (which turned out to be tricky) on Friday. Bananas rank as one of my favourite fruits ever because not only are they grab-and-go convenient, but they pack a high level of potassium, which maintains our normal blood pressure and heart function, and a range of B vitamins. And ladies out there, bananas are actually a mood stabilizer and helps reduce the occurance of cramps; essential when those monthly PMS syndromes hit!

All you need is a banana, brown sugar and raisins.

1. Slice the banana length-wise with the skin attached, and place it on a oven-proof dish.

2. Sprinkle a little brown sugar and raisins on top.

3. Microwave it on ‘Low’ for about 20-30 secs.

4. Let the warm, sweet, creamy goodness melt in your mouth!

I ate it with a little yogurt and milk jam but that was because I was greedy. Haha!

Oh, don’t discard the banana skin because it serves to protect the base of the banana from getting burnt, and it keeps the fruit warm after you remove the dish from the microwave oven.

And if you like, add a touch of ground cinnamon power!

I am still without my Macbook (it DIED on me a week ago) so my access to internet is dependent on my brother’s mood on lending me his laptop. What happened to caring and sharing?! Haha but that is the way my relationship with my brothers are… take it or leave it, you know?

Hope to post soonish, and more often!

Mama Mia, it’s Pizza!

I was inspired to make my own pizza yesterday after a recipe was published in a little section in the Mind You Body newspaper supplement. I had all the ingredients at home, so I decided to take a break from studying Business, Government and Society (which is my last exam paper, and after tomorrow, the holidays would be here!) and attempt to make my first pizza (make that six in all to feed the family of six including my domestic helper; I have two teenage brothers so you understand why I have to make so many) ever!

It was a surprisingly easy to make the pizza. The only difficult part was when I had to exert a lot of strength in rolling out the dough. What’s more, you can use whatever you fancy for the toppings! I made 3 vegetarian pizzas and the other three had sausages and crabstick meat on them.

I used bread flour, that’s why the base was very soft and chewy!

After mixing and kneading the base ingredients together, I left the dough to ferment for an hour. It grew twice the size! But it was really elastic and soft! Enough of being nice, show who’s the boss and give it a punch down!

Now, this was the tiring part! Every time I tried to flatten the dough with the rolling pin, it wouldn’t stretch out as far as I would like it to be, so I had to keep rollin, rollin’ rollin’…

Once it was all flat (I like my pizza crusts thin than thick), I placed it into an olive-oil greased pan. Actually I had to use the pan to cut out the perfect circular shape of the base. When I rolled it out with the rolling pin, the dough looked anything but circle! It even looked like the continent of Australia at one point!

Spread the tomato paste on the base like you would with red paint on a canvas…

And if you like, spread a bit of pesto on the base as well. I tried spreading it on the base but realised the basil taste wasn’t as distinctive if I brushed the pesto after I have sprinkled the toppings. Problem with the latter if that their was a tendency for the toppings to keep moving if you tried to spread the pesto evenly, but the taste was there.

So it’s up to you… convenience or taste?

For my vegetarian pizza, I used tomatoes, Portobello mushrooms, spinach leaves, red pepper, broccoli, cauliflower, French beans and my favourite… garlic! This is an easy way of getting all your daily servings of 5 (don’t aim for two, that’s too little!) vegetables in!

I only bothered making the toppings really neat for the first pizza, subsequently, the rest had toppings placed in a haphazard manner! :p

All the toppings on the vegetarian pizza, with shredded cheese (chedder, because I didn’t have mozzarella).

The one with sausages and crabstick meat on it…

I added some herbs in the form of oregano, pepper and Italian seasoning. Oh an a pinch of salt too.

Then into the oven it goes!

After a mere 13 minutes…

TA-DA!

It smelt soooo good! It tasted even better!

Yummy! My family raved about it, but I guess anything is much better if it is handmade with love! Reminds me of my friend, Dawn’s website name… Hi Dawn, if you ever get to read this!

Here is a basic recipe for pizza dough (enough to make a 10-12 inch pizza:

-175g or 1 1/2 cups of bread flour

- 1 tbsp of olive oil

- 1tsp of salt

- 1 tbsp of yeast

- 1 1/2 cups of lukewarm water

1) Sieve the flour and mix it together with the salt and yeast.

2) Create a ‘well’ in the centre and add the olive oil and lukewarm water.

3) Knead the ingredients for 10 minutes on a lightly-floured surface until dough is soft and elastic.

4) Place the dough in a lightly-greased bowl covered with cling-wrap. Leave it to ferment for an hour. The dough will grow twice in size.

5) Knead it again for 2 minutes before using.

6) After adding the toppings, bake in the oven at 230 degrees Celsius for 12-14 minutes, or until the cheese has melted.

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There you go! Wasn’t that simple? So simple that I recalled the base recipe from memory! Go me.

As for the toppings, it’s really up to you! Try using eggplant, tuna, onions, chicken etc… the list is endless! I am tempted to try it with sliced bananas and Nutella! Mmmm…!

The beginning of a culinary quest…

Not another food blog!

I may have lost count of the number of blogs I have started, but for this one, it will be primarily on my love for nutritious food. I have a penchant for surfing health and food websites (which I will introduce them to you, my dear reader in time to come), picking up health magazines like SHAPE from news stands and when I have the leisure of spending my time in the kitchen, I love creating dishes that bring comfort to one’s soul or lifts the spirits, just by looking at how fresh the ingredients are. Of course, taste would be another matter all together but I aspire to marry flavors together to create a distinct, unforgettable dish.

I currently a university student (without a major yet because I can’t make up my mind), who loves cooking, eating, blogging… Now you know why I am here…

Being a Singaporean, where the locals take much pride that their national hobby is eating (oh, and shopping too), there is no reason for one to feel starved when walking along the streets. Just let your legs (and nose) guide you to the nearest food court (affectionately known to us as Kopitiam), a nondescript coffee shop, a mid-priced range cosy hole-in-the-wall cafe or a restaurant that has attracted hoards of loyal customers since its beginning. I love my local food like Indian thosai and Bak Chor Mee, but I am aware that having them too often isn’t exactly very good for the waistline! Nonetheless, I hope to share local food that I have grown All Singaporeans I know who have gone overseas for an extended period of time never fail to have a hearty meal (either plates of roti prata, laksa, sambal stingray, chicken rice or Hokkien mee will be present) at a hawker centre before having to jet off once again. Food as a national identity, why not?

Food for the soul

I am sure this quote by Greek philosopher, Hippocrates, is not unfamiliar,

“Let your food be your medicine, and your medicine be your food.”

It is true that eating healthy food nourishes our body in ways that advanced medicine cannot compare. Just by being more conscious of what we put inside our mouths, and by making it a habit just taking just a few seconds to glance at nutrition labels goes a long way in living a balanced, healthy lifestyle.

Over the past two years, I have come to appreciate the wonders of fruits, vegetables and whole grains. Nowadays, my body would feel out of all sorts if I didn’t have at least one fruit or one vegetable for the day. It doesn’t sound to difficult to get nutrients from God’s harvest of natural foods, but trust me, I have been though periods of times where by hectic schedule doesn’t allow me to pause and enjoy the taste of wholesome foods. What’s more, when one gets so caught up with work and stress overwhelms, our body has a terrible way of sending out an SOS, in that of food cravings for sugary chocolate, high fat and sodium laden potato chips, an artery clogging plate of char kuey tiao etc, which only sends our blood sugar level and our moods crashing. I know for sure that if I have indulged too much, my mood dips more because I feel sooo guilty of the calories indigested! (Sorry for the girly whine here.)

That said, everything should be done in moderation, and I hope this blog will allow me to achieve that as I become more aware with what we deem ‘fuel for our bodies’. And I must admit now that I am quite a sucker for desserts, especially chocolate (a good piece of quality dark chocolate makes me go weak in my knees!). Not to cover up for my guilty pleasures, but did you know that 70% dark chocolate has health benefits in the form of antioxidants? So go ahead and bite into a piece… just not the whole block in one sitting though!

Well, I would rather have my cake and eat it, rather than starving myself. I love running and occasionally going for a swim (when the tropical weather holds all the dark clouds and thunderstorms at bay), and I believe that there shouldn’t be a reason why people should deprive themselves of gastronomical delights when our bodies expand the energy we intake through our daily activities.

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OK I think it has been a long introductory post, but I am looking forward to posting up my meals, recipes that I have tried and everything and anything related to health, wellbeing and food (books, websites, eateries etc)! I greatly appreciate comments too!

Join me as you GET INTO MY TUMMY.