Crispy Chocolate Walnut Truffles

These delectable Crispy Chocolate Walnut Truffles are quick and easy to make. You will need chocolate chips, almond butter, walnuts, dates, and rice puffs. If you are making these as a gift, then placed the truffles in candy cups and present it in a gift box or tin.   


Crispy Chocolate Walnut Truffles

Ingredients

200 grams Dark Chocolate Chips
50 grams Lightly Toasted Walnuts, divided
20 grams Organic Rice Puffs, divided
3 Large Medjool Dates, pitted and chopped
100 grams Natural Almond Butter
1 tsp Vanilla Extract
Pinch of Sea Salt

Tray or plate lined with parchment paper

Method



Process one portion of walnuts, rice puffs and chopped dates in a food processor until it resembles fine crumbs.

Crush a half portion of walnuts with rolling pin.

Combine crushed walnuts, finely chopped walnuts, dates, rice puffs, dates, whole rice puffs, vanilla, sea salt, and almond butter. Mix together until it all looks a bit like cookie dough. Roll a small portion of the dough into a ball.

Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the balls in one by one, turning them around so that they are completely covered. Return them to the tray or plate, where they will flatten a bit on the bottom. Refrigerate until it’s ready to serve.

Makes about 18

Sweet Chili Sauce

This Sweet Chili Sauce is a breeze to make at home. It is delicious on chicken, or as a dip on any of your favorite grilled meats. You should try it with my Sweet Chili Chicken Wings or use it as a spice for my quick and easy Peanut Sauce, that I will share soon.




Sweet Chili Sauce

Ingredients

12 Red or Mixed Color Chilies, chopped
2 to 3 Thai Bird's Eye Chilies, chopped
4 Cloves garlic, peeled and chopped
4 Tbsp Rice Vinegar
4 Tbsp Melted Palm Sugar
1/4 tsp Sea Salt
1 tsp Corn Flour mixed with 1 Tbsp Water

Method

Process chilies and garlic until you have a coarse paste. Combine rice vinegar, palm sugar, sea salt, and chili paste and bring to the boil. Mix in corn flour mixture, stir, and lower the heat. Let it simmer for about 5 minutes. Remove from the heat and allow to cool before serving.

How To Make Roti Jala (Net Pancake)

Roti Jala or Net Pancake is a popular Malaysian tea time snack served with curry dishes. However, to make this light pancake you will need to use a special mold. The traditional mold, made of brass, had three spouts, sadly, it is very to hard to find these days. I did have plastic mold though it wasn't very user-friendly, but don't fret, I have a perfect solution to this, and it involves using any water bottle, and nailing three holes onto the cap. Once you have the water bottle all you have to do is fill it with batter, apply a gentle squeeze on the bottle, and let your"artsy skill" swirl into a net-like pancake. I am sure you'll prefer this foolproof method since it's simple, quick, and clean.




Roti Jala

Ingredients

200 g All-Purpose Flour
2 Large Eggs
2 tsp Vegetable Oil
1 tsp Sea Salt
1/2 tsp Ground Turmeric
200 ml Water
200 ml Coconut Milk

10" non-stick pan
Oil for brushing

Method

Combine all the ingredients and whisk until the batter is free of lumps. Strain the batter.

Fill the bottle with half of the batter, lightly oil the pan with vegetable oil. Gently squeeze the bottle and make some swirl around the pan. When the batter is set, fold them in any shape of your choice. Serve warm with curry dishes.

Makes 20 pieces of Roti Jala

Japanese Beef Rolls ~ Negimaki

Next time you throw a party, these Japanese Beef Rolls will do the trick! It is a thinly sliced beef rolled with Enoki mushrooms, scallions, and asparagus. If you prepare ahead of time, it should take less than 10 minutes to serve this delicious appetizer.

Anyway, recently I started filming some home cooking videos to make it easier for anyone who is learning how to cook, especially my own kids. So I will try to include a step by step video whenever possible. If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)




Japanese Beef Rolls ~Negimaki

Ingredients

400 g of Thinly Sliced Rib Eye or Sirloin Steak (available at Asian grocers)
5 Stalks Asparagus, trimmed, halved
5 Stalks Scallions, trimmed and halved
120 g Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil
2 to 3 Tbsp Sake
Shichimi-Togarashi

Method

In a small bowl, mix together the soy sauce and Mirin. Set aside.

Spread the slice beef on a cutting board and top with asparagus, scallion, and Enoki mushrooms. Roll up tightly and place seam side down.

Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear all sides, and at the same time brush the rolls with the soy and mirin. Once the rolls are cooked, splash some sake and let the alcohol evaporated and top with some Shichimi pepper. Serve warm Wasabi mixed with soy sauce, if necessary.

Makes about 9 to 10 pcs of Japanese Beef Rolls

How To Slice Hasselback Potatoes

Today I'm posting a video on "How to slice Hasseback Potatoes," by placing a potato on a wooden spoon and then slice the potato was suggested by a majority of my readers. It's easy and quick, great when you are preparing a big batch of potatoes. So, thanks everyone for this fantastic idea!

5-Minute Breakfast Sandwich

Everyone loves a quick and good breakfast. Needless to say, it's the most important meal to start your day. My family loves this "5 Minute Breakfast Sandwich"; it's a simple combination of egg, bread, cheese and salami. I created this recipe for my two grown kids, so they could have a wholesome breakfast before school. I have also included a step-by-step video guide. So, enjoy the video and thanks for watching.   

5-Minute Breakfast Sandwich

Ingredients

1 Tbsp of Vegetable Oil
2 Large Eggs 


1 Tbsp Chopped Chives
A Big Pinch of Chili Flakes

Sea Salt

Freshly Ground Black Pepper
1 Hamburger Buns

3 Tbsp Shredded Jack Cheese

Method

Heat a non-stick pan over medium heat coat with vegetable oil. Pour the eggs, break the yolk, and sprinkle chopped chives, chili flakes, sea salt, and black pepper. When the egg is almost set, top with cheese and place the buns, pressing down lightly with a spatula, and then carefully flip over. Place salami and cheese on one half of the bun and top with other half of bun. Cook until the cheese has melted.

Slide the sandwich onto a plate lined with greased proof paper or paper towel. Serve warm.

Chocolate, Almond, And Walnuts Energy Bars

These are gluten-free Chocolate, Almond, And Walnuts Energy Bars. These irresistible bars are made with dates, cocoa powder, almond butter, almond meal, and toasted walnuts. In this recipe, I used some lightly toasted walnuts, so the bars have a nice crunch and nutty taste to it. So, do try this healthy alternative to your regular brownies. 

Chocolate, Almond, And Walnuts Energy Bars

Ingredients

1 ½ Cups (135 grams) Toasted Walnuts
15 Medjool Dates (225 grams), pitted and chopped
1 Cup (120 grams) Almond Meal
l
½ Cup (50 grams) Raw Cacao or Cocoa Powder
½ tsp Cinnamon
A Pinch Of Sea Salt
½ Cup Natural/Unsweetened Almond Butter

1 ½ Tbsp Vanilla Paste/Extract

1 to 2 Tbsp Cold Water

½ Cup (45 grams) Toasted Walnuts, coarsely chopped

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method



Combine walnuts, dates, almonds, cocoa powder, cinnamon, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add almond butter, vanilla extract, and a little water at a time until it reaches a dry but moist dough consistency. Mix in coarsely chopped walnuts, give it a quick pulse, and scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Note: Toasted Walnuts; preheat oven to 350˚F & bake for about 7 to 8 minutes. Let cool before use.