Eating is part of happiness; sharing recipe is like sharing the part of our positive lives!
The Appetizers!
Eating is a part of happiness no matter how food disciplined you are. Food can also help someone to heal their sadness. In terms of eating lifestyle, there are people who practiced a vegetarian lifestyle that eating mostly all kind of vegetables and definitely not eating meat. there are various reasons why they practiced the lifestyle, such as a feeling of sorry to the animal, aim to becoming more healthier etc.
Here is the recipe for vegetarians who missed eating burger but still wanted to keep the meat away. Non-vegetarian can also try this too!
Ingredients:
(makes 6 burgers)
· 2 cans black beans (rinsed and drained)
· 2 carrots, grated
· 1/2 cup dry rolled oats
· 1/4 cup pepitas (pumpkin seeds)
· 1 tbsp olive oil
· 1/2 tsp cinnamon
· 1/2 tsp cumin
· 1/2 tsp coriander
· 1/2 tsp chili powder
· 1/2 tsp onion powder
· 1/4 tsp cayenne pepper
· 1 tsp sea salt
· 1/4 tsp black pepper
To Prepare:
1. Preheat oven to 300 degrees.
2. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky).
3. Let it run for roughly 10 seconds.
4. Grate the carrots, and then add to your mixture in the food processor.
5. Add 3/4 of the beans, all spices, and the olive oil.
6. Once all of this is in the food processor, give it a whir and mix it all together.
7. Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans.
8. Wet your hands and then form into 6 medium sized patties.
9. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle.
10. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
and there you have it, healthy savory black bean burger to keep the craving away for the vegetarians! Enjoy!
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Hi Main-Course!
Another food recipe that I'd like to share is from memories of my childhood at my village that is delicious chili crab. When my relatives came back from the river, they brought medium-size mud crab that sometimes stuck on their net used to catch fish.
Ingredients:
· 1 large mud crab, cleaned
· 2 brown onions, roughly chopped
· 8 small red chillies, chopped
· 125 ml vegetable oil
· 3 tsp shrimp paste (belacan)
· 250 ml tomato puree
· 60 ml (¼ cup) light soy sauce
· 55 g (¼ cup) white sugar
· 1 tbsp tomato paste
· 2 tsp white vinegar
· ½ tsp salt
· ¼ tsp corn-flour or potato starch, mixed with 125 ml water
· 1 egg, lightly beaten
· coriander leaves, to serve
Instructions:
1. Remove the crab's top shell and chop the crab into quarters.
2. Crack the claws to allow the flavors to penetrate. Set aside.
3. Place the onion and chili in a food processor and process to a puree.
4. Heat the oil in a wok over medium-high heat.
5. Add the onion and chilli puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change colour.
6. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. Add combined cornflour and water and bring to the boil.
7. Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through.
8. Stir through the egg and toss lightly to coat. Garnish with coriander.
slurrrpppp!
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Who is up for desserts?
~Shout-out to every OREO LOVERS & CHEESECAKE LOVERS out there, this is specially for you!
Cheesecake has long been my dessert infatuation of choice. A bar version of the fabulous Oreo Cheesecake, complete with an Oreo crumb crust and a creamy cheesecake loaded with chopped Oreo cookies!
Ingredients:
For the Crust:
l 23 Oreo cookies (store-bought or homemade)
l 2 tablespoons unsalted butter, melted
For the Cheesecake:
l 12 ounces cream cheese, at room temperature
l 1 cup granulated sugar
l 3 eggs, at room temperature
l 6 tablespoons sour cream
l 1½ teaspoons vanilla extract
l 12 Oreo cookies (store-bought or homemade), coarsely chopped
Directions:
1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.
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