Vege Burger

Ever since my sister came back from India, all she could talk about was the extremely delicious veggie burger she ate there. And absolutely nothing could be compared to the Indian McDonalds’ Veggie Burger (IMVB).

Well, firstly , I have no idea what the IMVB tastes like , or even looks, but I figured, it should look like a regular burger patty.

I found the recipe here, but I didn’t have all the ingredients, so here’s my version:


1 can of hummus

1 egg

1/2 cup breadcrumbs

2 cloves garlic

cayenne pepper

chilli sauce

corn kernels


1. Chop garlic finely. Add to hummus, stir well.

2. Add egg, breadcrumb, pepper, chilli sauce, and corn, and mix well until it forms a firm paste.

3. Heat a non stick frying pan. Add 1 tsp olive oil.

4. Scoop 1 tablespoon of paste onto pan and fry each side for about 10 mins ( I like mine crispy and firm!)

5. Serve with wholemeal bread, and vegetables!

Serves 6. (depends on the size of the patties)

Taste test: The patties were reddish orange because of the chilli sauce, so each time I bit into the patties, I expected them to taste like fish or prawn burger. But nope. They tasted like spicy hummus (DUH!), on a patty, with corn. Wish there were more corn!! I liked it, my sister didn’t.


Meringue Fruit Baskets

I have to admit, I’m a dessert monster. If I could choose 1 meal for the rest of my life, it would be desserts, desserts and more desserts. My heart literally skips a beat, or two, whenever I think about desserts. I love looking through cookbooks and zooming straight to the dessert section. Guess what happens when I see the dessert table at a buffet? My.heart.grows.wings! Move away main courses, HELLO desserts!

I’ve rambled enough. I heard that it’s better to eat sugar, than to eat a cookie (because of butter = FAT!), so here goes. Fat free dessert.

Custard filling


60g custard powder

500ml skim milk

70g castor sugar


1. Pour milk into a saucepan.

2. Dissolve custard powder until no lumps are formed. Add sugar and stir custard continuously over slow fier until it starts to form lumps. Let cool and chill in fridge (cover with cling wrap so that skin is not formed)

Meringue basket


2 egg white

1/2 cup castor sugar

1/4 tsp vanilla essence


1. Beat egg white until soft peaks are formed.

2. Add castor sugar and beat until stiff, and glossy.

3. Beat in vanilla essence.

4. Transfer to a piping bag. Using a star tip nozzle, pipe 3 inch discs, and then pipe outside disc to make basket.

5. Bake at 100 C for 45mins to 1 hour.

To assemble:

1. Let meringue baskets cool. Spoon chilled custard into basket, and top off with fresh fruits.

Serves 6.

Taste test: YUMMY!

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!

Go Italian with Frittata

Frittata, omelette, scrambled eggs.. i think they’re essentially the same.. they’re basically eggs with other ingredients.. only difference is that a frittata is baked in the oven.

im always looking for recipes for lunch.. something quick and easy and most importantly, nutritious and filling.. basic recipe for Frittata here

but i didnt bother sauteeing the onions and red pepper and i added mushrooms. you can go crazy and add all sorts of ingredients.. ive seen one with asparagus and i might try that soon since i absolutely love roasted asparagus.

anw, my Frittata was yummy.. but i think next time i’ll actually add the herbs for more flavour. it makes a good breakfast or lunch or if you make mini ones it can be an appetizer too!

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.

Tofu Mayonnaise

to be honest, mayo is something that i can live without.. i don’t particularly like the taste.. but i did find some interesting recipes that use mayo like this Classic Waldorf Salad and of course, i do love the occasional egg or tuna mayo sandwich.. plus, it makes a good “binding agent”. im also very intrigued by the many uses of silken tofu!

so when i saw this recipe, i knew i had to try it for project chilli choc coz this project is after all about finding healthy alternatives.. so here is my tofu mayo recipe:

250 g silken tofu
2 tsp honey mustard (or any other mustard will do)
1 tsp olive oil
ground black pepper, salt, lime juice (to taste)

Blitz all ingredients in a blender and voila! Tofu mayo!!

i dont have pictures but hey it looks like mayo! taste wise.. well, it tastes like tofu!! but i mixed it with hard boiled egg for my egg sandwich and it was pretty yummy. today, i mixed it in with my tuna for lunch and i’ll update on the taste later 🙂 I might try the waldorf salad this weekend or perhaps boil some potatoes and mix it in for a potato salad!

the verdict: it’s nothing to shout from the rooftop about but it’s a good recipe to keep at the back of the mind  (or in this case, blog) just in case a recipe calls for mayo.

Oatmeal pancakes

I love pancakes! Flat, fluffy, big and small, I love them all. I love the fact that you could use the same batter to make crepes, which could be eaten either as a savoury dish or sweet dish. But not pancakes though. Pancakes are strictly reserved for sweet stuff, at least in my world.

So anyway! I found this recipe, which had oatmeal and wholemeal, which equals to more fibre = feel full for longer period of time.

I’ve tweaked it to this, after comparing several other recipes:


1/4 cup wholemeal flour

1/4 cup self-raising flour

1/2 cup Quaker oats

1 tbsp brown sugar

1/2 tsp baking powder

3/4 cup buttermilk

1 tsp vanilla essence

1 egg

2 tbsp vegetable oil


1. Prepare buttermilk : 1 tbsp apple cider vinegar + low fat milk to make 3/4 cup.

2. Use a food processor to grind oats finely. Pour into a bowl.

3. Add buttermilk to ground oats, and let it stand for a few minutes.

4. In the meantime, prepare all other ingredients. Sieve flour and baking powder into oats mixture.

5. Add egg, vanilla essence and vegetable oil, and whisk until smooth.

6. Heat a frying pan, and pour about 1/4 cup of batter. Brown both sides and serve hot.

Serving suggestion: Fresh fruits, maple syrup, margarine, chocolate syrup, yoghurt, nuts, WHATSOEVER.

Taste test: My sister said it tasted like Plasticine. Haha. But I actually liked the taste! And it didn’t taste like plasticine to me. Oh well. Back to the drawing board then.