Seafood Laksa


5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots


2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped


  1. Preheat the oven to 350ºF.
  2. Wrap the shrimp paste in foil and roast for 5 minutes.
  3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
  4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
  5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
  6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
  7. Season with the fish sauce and palm sugar.
  8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles


Sorghum Pilaf with Grilled Radicchio and Cranberries


1 cup uncooked sorghum
1 tablespoon butter
1-1/2 cups chopped onion
3 cups unsalted vegetable stock
2/3 cupwater
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup dried sweetened cranberries
1 (12-ounce) head radicchio
1-1/2 tablespoons olive oil
1/4 cup chopped walnuts, toasted


  1. Heat a large saucepan over medium heat. Add sorghum and cook 4 minutes or until toasted, stirring occasionally.
  2. Remove from pan. Add butter to pan. Swirl until butter melts. Add onion and cook 5 minutes, stirring occasionally.
  3. Add sorghum, stock, 2/3 cup water, 1/2 teaspoon salt, and pepper. Bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour and 40 minutes or until grains are chewy-tender. (Liquid may not all be absorbed, but reserve this flavorful cooking liquid for another use such as soup broth.)
  4. Stir in cranberries. Cover and keep warm.
  5. Heat a large grill pan over high heat. Cut radicchio into quarters, leaving core intact. Brush all sides of radicchio with oil. Arrange radicchio in grill pan and grill 10 minutes, turning to brown on all sides.
  6. Remove from pan. Coarsely chop, removing and discarding cores. Add radicchio to sorghum mixture. Toss well to combine. Sprinkle with nuts before serving.

Makes 6 servings.

Source: Everyday Whole Grains

A Sweet Treat with Chocolate and Almond Butter


4 Medjool dates, pitted and chopped
1/4 cup water
1 cup canned no salt added black beans, drained and rinsed well
2 tbsp natural almond butter
3 tbsp unsweetened cocoa powder
1 oz bittersweet 70% cocoa chocolate, melted
1/2 tsp vanilla extract
3 tbsp ground almonds


  1. In a microwaveable bowl combine dates and water. Cover and microwave on High for 1 minute or until softened and water is absorbed.
  2. Scrape mixture and beans into food processor with almond butter and cocoa powder. Puree until very smooth, stopping and scraping down sides a couple of times.
  3. Remove mixture into a bowl and stir in chocolate and vanilla. Chill in refrigerator for about 45 minutes or until slightly firm.
  4. Using a mini ice cream scoop or tablespoon, roll into balls and place on small baking sheet. Roll into ground almonds and keep refrigerated.


The bites can be frozen for up to 2 weeks or kept in the refrigerator for up to 1 week in a covered container.

Source: Heart and Stroke Foundation of Canada

Whole Wheat Cookies with Chocolate and Coffee


3/4 cup unsalted butter or margarine, plus extra for greasing
1 cup brown sugar
1 egg
1/2 cup all purpose flour
1 tsp baking soda
pinch of salt
scant 1/2 cup whole wheat flour
1 tbsp bran
1 cup semisweet chocolate chips
2 cups rolled oats
1 tbsp strong coffee
1/2 cup hazelnuts, toasted and coarsely chopped


  1. Preheat the oven to 375°F/190°C. Grease 2 large cookie sheets.
  2. Cream the butter and sugar together in a bowl. Add the egg and beat well, using a handheld electric mixer if you prefer.
  3. In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole wheat flour and bran.
  4. Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts. Mix well, with a handheld electric mixer if you prefer.
  5. Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking. Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz g each), then place on the cookie sheets and flatten them with the back of a teaspoon.
  6. Transfer the cookie sheets to the preheated oven and bake for 16 to 18 minutes, or until the cookies are golden brown.
  7. Remove from the oven, then transfer to a cooling rack and let coot before serving.

Makes 24 cookies.

Source: 100 Best Delicious Chocolate

Deep-fried Stuffed Shrimp with Almond Crust


5-1/2 oz shrimps, peeled, deveined and rinsed
1-1/2 oz water chestnuts, finely diced
1/8 tsp salt
1/4 tsp sugar
1/4 tsp chicken broth mix
1/4 tsp cornstarch
3 jumble shrimp, deveined and peeled leaving tail attached, rinsed and pat dried
2-1/2 oz almond slices


  1. Puree shrimps to form a smooth paste. Add in water chestnut, salt, sugar, chicken broth mix and cornstarch. Blend well until paste become sticky.
  2. Divide shrimp paste into 3 portions. Wrap jumble shrimp with shrimp paste. Roll it to a ball with the tail sticking out.
  3. Coat shrimp balls with almond slices.
  4. Bring oil to a boil and deep-fry the balls in low heat for 3 minutes or until golden. Drain oil and serve.

Source: Gourmet Do It Yourself