Archive for the ‘ Snack ’ Category

Vanilla rice pudding with rhubarb compote

Anybody ever wondered what rhubarb is, since we RARELY get to see it in the supermarkets in Singapore?

There you go. We can only eat the stems, people, and NEVER EVER, eat rhubarb leaves because they are poisonous!

And just a little bit of tidbits about this little vegetable:

Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties. Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion. It is usualy made into pies (typically with strawberries), which is why it is also called the ‘pie plant’.

There you go!

Fresh rhubarb is tangy, fibrous and a bit sourish. Sort of like eating a green mango. I’m not such a big fan of the stewed one, because I found it too mushy. Maybe I’ll try again, and not stew it for too long. The black stuff are vanilla beans and to be honest, they make the pudding look slightly unappetizing (though they add great fragrance!!), so I’ll cut down on the vanilla next time.

Recipe here.

Best eaten warm and freshly made.


Tuna Filo Parcels

I’ve had a package of frozen filo pastry, sitting around in the freezer for the longest time. I don’t even know who bought it, or when. But whenever I want to use it, I realise I have to thaw it out for at least 3 hours before use, and then I would lose interest in working with it altogether because my Kitchen Muse would be long gone by then.

But this time, I prevail, in the spirit of Project ChilliChoc. I left it on the kitchen counter in the afternoon and went on to do whatever I do on Sundays, and before long, it was TIME.

I found the recipe somewhere in the world wide web, and tweaked it. So here it goes:


8 sheets filo pastry

1 tablespoon melted margarine

1 can tuna


1. Thaw filo pastry package for at least 3 hours before use. Once it has softened and ready for use, unwrap and work quickly. Filo pastry dries and harden quickly (which makes it very brittle and hard to work with), so prepare a damp dishcloth to cover unused sheets.

2. Gently remove 2 sheets, and brush a little bit of margarine between each layer.

3. Cut sheet into half, fill the middle portion with tuna and roll it to resemble spring roll. Use water to seal the edges, and brush with a bit of melted margarine. Repeat with other half.

4. Repeat process until tuna is finished, and all 8 sheets are used. Brush pastry with leftover margarine, and bake at 130 C for about 20 to 30 mins until golden brown. Serve warm.

Taste test: Needs improvement. The filo sheets tasted a bit floury and uncooked, so maybe they needed a little more time in the oven and a little bit more margarine.

Anyway filo sheets are usually used in place of puff pastries because of their zero fat content. How awesome is that? AND! They are so versatile, they can be used even as tart shells. I’m definitely going to try it someday!

Granola Snob

my name is Sya and i am a granola snob. yep. ever since i started making my own granola, the store-bought cereal just doesn’t do the trick for me. my supply ran out and i was incredibly lazy to make a new bath and hence resorted to store-bought cereal. bluek. not only are the good ones pricey some actually have quite a significant amt of sugar in them! for example, in one serving of Post’s Banana Nut Crunch, there’s 12 g of sugar!! and somehow they nvr taste as good as homemade granola.

so this wk i just had to replenish my supply of granola but i didnt wanna just make my usual Honey Vanilla Almond version.. i wanted to try something else as well. and so i attempted to make my own version of Banana Nut Crunch! here’s the recipe, adapted from here.

2 cups rolled oats
1 cup cornflakes
2/3 cup flax seed (optional)
1/4 cup sliced almonds
1/4 cup sunflower/pumpkin seeds

1 tbsp honey (or more if u like it sweeter)
3/4 cup water
1 large ripe banana
1 tsp vanilla
1 tsp cinnamon

  1. Preheat oven to 180c
  2. Whizz banana, honey, vanilla, water and cinnamon in a blender or food processor
  3. In a large bowl toss the banana mixture over the dry ingredients and mix well
  4. Lay in a single layer on a baking tray and bake until oats are brown
  5. You might wanna check every 5-10 minutes to break the clumps or not if you like clumpy cereal. It’s quite soggy at first but it does crisp up eventually.

YUMMY!!! Banana Nut Crunch has got nothing on it!!

I also made a batch of my Honey Vanilla Almond Granola. When i first started out, i would measure the ingredients properly but now i just mix everything together and go by gut feel. Basic recipe from here. The ingredients are basically:

  • Oats
  • Cornflakes/Rice Krispies (optional)
  • Nuts (any kind you like)
  • Seeds e.g. sunflower, pumpkin, flax (also optional)
  • Honey or Maple Syrup (this one, is really up to you. depends on how sweet you like ur granola. for me, i just add enough honey to make the dry mixture slightly moist but not soaked in honey)
  • Vanilla essence
  • Cinnamon powder

And then you just mix everything together and lay it on a baking tray and bake at 180c until oats are brown. I like mine almost burnt.

You can enjoy the granola with milk or drizzle over yoghurt, eat it as a snack all by itself or my personal favourite, granola with Isojoy! Ok. this post is making me hungry!!

so yeap, i am a granola snob and i make no apologies because my homemade granola is by far superior than what’s available on the shelves.