Sambal Butter

Adapted from Food52.

Ingredients

1. Sambal, 1tbsp
2. Butter, 113g

Instructions

1. Mix sambal and butter.

Fermented Oatmeal

Adapted from here.

Ingredients

1. Oats, 0.5cup
2. Water, 1cup
3. Yogurt, 2tbsp

Instructions

1. In a jar, combine ingredients.
2. Seal with a cheesecloth and let sit for 8-24h.
3. In a saucepan, simmer oat mixture for 6-8min until creamy.

Tofu Overnight Oats

Adapted from Lisa Reimi. Serves 2.

Ingredients

1. Tofu, 42.5g
2. Soy milk, 79ml
3. Lemon juice, 0.5tbsp
4. Oats, 1 cup
5. Chia, 1tbsp
6. Flavour toppings (eg cocoa powder, cinnamon etc)

Instructions

1. In a blender, blend tofu, soy milk and lemon juice until liquid.
2. To a jar, add oats, chia and flavour toppings if desired. Mix well.
3. Add liquid mixture to oat mixture. Mix well.
4. Refrigerate overnight.
5. Mix well.
6. Serve with desired toppings.

Pandan Chiffon Tea

Adapted from Ette's Pandan Chiffon Tea.

Ingredients

1. Roasted green tea
2. Cinnamon
3. Pandan leaves
4. Osmanthus

Instructions

1. Place ingredients in a tea bag.
2. Steep in hot water for 5 min.

Nasi Lemak Tea

Adapted from Ette's Nasi Lemak tea.

Ingredients

1. Hojicha (green tea)
2. Genmaicha (brown rice green tea)
3. Coconut flakes
4. Dried chilli
5. Dried pandan
6. Osmanthus

Instructions

1. Place ingredients in a tea bag.
2. Steep in hot water for 3 min.

Kalenutsco (Kale, walnut, coconut smoothie)

Inspired by Kalenutsco from The Legend of Korra.

Ingredients

1. Kale
2. Walnut milk
3. Coconut water

Instructions

1. Chill walnut milk and coconut water.
2. Add all ingredients to blender and blend until smooth.
3. Serve immediately.

Milk Toast

Adapted from Molly Kean's Nursery Cooking.

Ingredients

1. Bread
2. Butter
3. Salt 
4. Pepper
5. Milk

Instructions

1. Toast bread until crisp.
2. Butter and dust with salt and pepper.
3. In a pan, heat milk until hot.
4. Place the bread in a plate, and add hot milk to soften.
5. Serve immediately.