Banana Split Smoothie

Ingredients

• 1 cup Silk Almond Milk
• 2 tablespoons dairy-free chocolate chips or chunks
• ½ cup cubed pineapple, fresh or frozen
• 1 ripe banana, fresh or frozen
• 8 strawberries, fresh or frozen
• 6 ice cubes

Instructions

1. Add all ingredients to the jug of your blender in the order they are listed and blend for 20-30 seconds, until smooth.
2. Serve immediately.

Notes

Ice cubes: If you’re planning on using mostly frozen fruits for your smoothie, you may want to remove some of the ice from the recipe so that the smoothie blends easily. I used fresh fruit for my smoothie.

Almond Milk: I used Silk True Almond Milk, Unsweetened Original for this recipe. But you could use any type of non-dairy milk that you have on hand.

Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

SERVES 6

INGREDIENTS

3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, cut into slices

INSTRUCTIONS

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.

Fragrant Salted Egg Yolk Chicken

By Amy Beh

Prep

 Less than half hour | 

Cook

 About 1 hour

Ingredients

• 275g chicken breast
• 3 salted egg yolk, steamed until cooked then mashed
• 1 stalk curry leaves
• 1 tsp chopped cili padi
• 1 tbsp butter
• 1 tbsp oil
• 6 tbsp evaporated milk
Seasoning (A)
• Salt, pepper and sugar to taste
Batter (B)
• 2 tbsp cornflour
• 1 tbsp custard powder
• 60g plain flour
• 1 tbsp rice flour
• 125ml water
Sauce (C)
• 1/2 tsp chicken stock powder
• 1/8 tsp ground black pepper
• 1/8 tsp pepper
• 1 tbsp sugar or to taste

Method

Cut chicken breast into thin slices. Marinate with seasoning (A).
Combine batter ingredients (B) until smooth. Add marinated chicken and stir to mix.
Heat wok with enough oil. Drop the chicken pieces into hot oil. Deep-fry until crispy and golden. Dish out and leave aside.
Melt butter and add in oil. Fry curry leaves and cili padi until fragrant.
Add salted egg yolk. Fry until bubbly. Pour in evaporated milk and bring to a slow boil.
Add sauce (C) and return pre-fried chicken pieces. Fry until sauce is reduced and dry. Dish out and add a dash of black pepper.

Acar Ikan

By Chef Rossham Rusli

Prep

 Less than half hour | 

Cook

 Less than half hour | 

Makes

 10 servings

Ingredients

• 1 kg mackerel, cut into 2cm slices
• 1 tsp salt
• 1 tsp turmeric powder
• 5 pips garlic, peeled and sliced thinly
• 2in old ginger, sliced and julienned
• 3 red chillies, ground
• 3 green chillies, ground
• 2 green cili padi
• 1 tbsp turmeric powder
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1/2 litre water
• 3 tbsp fish sauce
• salt to taste

Method

Wash and clean the fish. Then marinate with salt and turmeric powder.
Deep-fry until golden brown and cooked. Set aside.
To make sauce, heat some oil in wok. Stir fry garlic and ginger till fragrant.
Add in water, chilli and turmeric powder (mixed with sugar, water, fish sauce and vinegar).
Simmer for 8 minutes.
Season with salt.
Lastly, pour into the fish before serving.