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.

Toast Soup

Adapted from Food52.

Ingredients

1. Chicken stock, 473ml
2. Sourdough bread, 3 slices
3. Hot milk, 237ml
4. Dijon mustard, 1 tbsp
5. Vinegar, 1 tbsp
6. Salt, to taste
7. Black pepper, to taste
8. Butter, 43g

Instructions

1. Toast bread until slightly burnt.
2. In a pan, bring stock to a boil.
3. Break toasted bread into pieces and add to stock.
4. Remove stock from heat and leave for 10 min.
5. Add milk, mustard, vinegar, salt and pepper to soup.
6. Blend until smooth.
7. Return soup to pan and heat gently.
8. Whisk in butter and serve hot immediately.

Spicy Hot Chocolate With Fermented Chile Paste

Adapted from Saveur.

Ingredients

1. Unsweetened cocoa powder, 2 tbsp
2. Finely chopped milk chocolate/milk chocolate chips, 2 tbsp
3. Fermented black bean paste, 1/2 tsp
4. Chili powder, 1/4 tsp
5. Salt, a pinch
6. Milk, 237ml

Instructions

1. In a cup, add all ingredients except milk. 
2. In a pan, simmer milk at medium heat.
3. Transfer milk into cup and stir for 1min until all the chocolate has melted.
4. Serve hot immediately.

Turmeric Milk (Haldi Doodh)

Adapted from Archana's Kitchen.

Ingredients

1. Milk, 220ml
2. Turmeric powder, 1 tsp
3. Honey, to taste
4. Black pepper, to taste

Instructions

1. In a pan, add milk and turmeric powder and bring to a boil.
2. Pour milk into a glass and add honey and black pepper.
3. Mix well, and serve hot.

Indian Milk Float (Jigarthanda)

Adapted from Raks Kitchen.

Ingredients

1. Milk, chilled, 220ml
2. Sarsi, 4 tbsp
3. Vanilla ice cream, 2 scoops

Instructions

1. Add milk and sarsi to a cup and mix.
2. Add ice cream and serve immediately.

Cake French Toast

Adapted from alexcrumb.

Ingredients

1. Cake (e.g. pandan chiffon cake)
2. Milk
3. Bananas

Instructions

1. In a bowl, mash bananas.
2. Add milk and mix until combined.
3. Soak cake into milk mixture.
4. Fry cake on a pan for about 3min on each side, until golden.
5. Serve immediately.

Types of Tastes

Basic

1.  Sweet
2. Sour
3. Salty
4. Bitter
5. Umami (savory/meaty)

Advanced

1. Pungency (spiciness)
2. Coolness (fresh/minty)
3. Numbness (mala)
4. Astringency (puckering/dry/rough/harsh/tart)
5. Metallicness 
6. Chalkiness)
7. Fattiness
8. Heartiness (mouthfulness)
9. Temperature 

Savoury Curry Leaf Biscuits

Adapted from here. Makes about 30 biscuits.

Ingredients

1. All-purpose flour, 125g
2. Milk, 4 tbsp
3. Butter, room-temp, 4 tbsp
4. Salt, 3/4 tsp
5. Sugar, 1 tsp
6. Green chilli, finely minced, 2
7. Coriander, finely minced, 1 tbsp
8. Curry leaves, finely minced, 1 tbsp

Instructions

1. Preheat oven to 180C.
2. In a bowl, rub flour and butter until breadcrumb consistency.
3. Add remaining ingredients and knead until well incorporated.
4. Divide dough into balls and form cookies on a lined baking tray.
5. Prick biscuits with a fork.
6. Bake for 15 min.
7. Let cool.

Pink Peppercorn Shortbread

Adapted from Little Flower Baking, by Christine Moore. Makes 12 wedges.

Ingredients

1. Icing sugar, 47g
2. Caster sugar, 54g
3. Salt, 1tsp
4. Cake flour, 150g
5. All-purpose flour, 150g
6. White rice flour, 1 tbsp
7. Pink peppercorn, coarsely ground, 1 tsp
8. Butter, cubed and chilled, 228g

Instructions

1. Preheat oven to 191C.
2. In a food processor, blend sugars, flours and peppercorns for 30s.
3. Add cold butter a few pieces at a time, pulsing after each addition.
4. Blend until fully incorporated and dough pulls away from side of processor.
5. Press dough into a lined cake pan.
6. Bake for 25 min, then rotate pan and continue baking for another 20 min until golden brown.
7. Let cool for 15min.
8. Cut into wedges to serve.

Gochujang Ketchup

Adapted from Serious Eats. 

Ingredients

1. Tomato ketchup, 118ml
2. Gochujang, 2 tbsp
3. Soy sauce, 1 tbsp

Instructions

1. In a bowl, mix all ingredients until well combined.
2. Store in a container in the refrigerator for 2 weeks.

Peanut Butter Instant Noodles

Adapted from The Kitchn.

Ingredients

1. Instant noodles, 1 pack
2. Hot water
3. Peanut butter, 2 tbsp

Instructions

1. Cook instant noodles in hot water.
2. Stir in peanut butter.
3. Serve immediately.

2-Ingredient Flatbread

Adapted from The Kitchn.

Ingredients

1. Self-raising flour, 192g
2. Greek yogurt, 306g

Instructions

1. In a bowl, mix ingredients until well combined.
2. Knead dough on a lightly-floured surface for 10 times until smooth.
3. Divide into 4 balls.
4. Cover loosely with plastic wrap and let rest for 20min.
5. Heat a pan on medium-high heat.
6. Roll out dough on a lightly-floured surface.
7. Place one piece of dough on the pan and cook until puffed and golden brown, flipping frequently to prevent burning.
8. Repeat for all flatbreads.
9. Serve warm.

2-Ingredient American Biscuits

Adapted from The Kitchn.

Ingredients

1. Self-raising flour, 192g
2. Greek yogurt, 367.5g

Instructions

1. Preheat oven to 204C.
2. In a bowl, mix ingredients until well combined.
3. Drop the dough onto a baking sheet lined with parchment paper, leaving spaces between each biscuit.
4. Bake for 20min until golden brown.
5. Let cool. 

Banana Milk

Adapted from The Kitchn. Flavour with 1/2 tsp vanilla or 1 tsp honey.

Ingredients

1. Banana, 1
2. Water, 237ml

Instructions

1. Freeze banana and chop into pieces.
2. Blend frozen banana and water until smooth, adding more water if needed.
3. Serve immediately, or store refrigerated for 2 days.