Friday, March 21, 2014

Egg "Bistik" (Telur Bistik)

This used to be my perfect foil for fluffy, hot white rice but nowadays it's a nice mate for my quinoa "rice substitute" :) 

Of course one can also eat this up on its own.


This dish looks so pretty and presentable yet so very easy to cook up.

Make an omelette, stir fry a chicken mince and mixed veggie concoction, pour over the eggs, and serve. 

Add more fresh greens to make it healthier.

Egg Bistik (like my previously blogged Paprik Chicken) is another famed dish from the pantheon of Muslim Thai street food that is so prevalent here in Malaysia.

Healthy, delish, low carb, low fat. Winning :)

Egg Bistik (Bistik Telur)
Reproduced, translated into English and adapted without permission from Dapur Tanpa Sempadan

1 chicken breast, minced
1 onion, diced
2 cloves garlic, finely minced
1 inch ginger, finely minced
5 birds eye chillies, finely sliced
1/4 cup frozen mixed vegetables
1 tbsp oyster sauce
1 tbsp ketchup
1 tbsp sweet chilli sauce
A dash of water
Fish sauce to flavour (if needed)
3 eggs
Black pepper

For decoration : 
A slice of red capsicum (bell pepper), diced
Chopped parsley 

Salad leaves (to line the plate)

1. Heat up a little oil in a non stick 8 to 9 inch wok (I do without any oil).
2. Beat the eggs with the black pepper. Pour into the wok. Flip when the underside is golden. When the bottom side is cooked, transfer to a plate lined with salad leaves.
2. Heat up a little bit of oil in the same wok. Toss in the onion, garlic, chillies and ginger. Stir fry for a minute or two until fragrant.
3. Add  the oyster sauce and chicken mince. Sprinkle in just a dash of water. Cook til the mince is opaque.
4. Add the ketchup and chilli sauce, allow to simmer until the sauce thickens.
5. Add in the mixed vegetables, stir fry thoroughly a few seconds. Taste the mix and add some fish sauce if needed.
6. Pour the mince and veggue mix on to the omelette and spread it out evenly. Scatter parsley and diced capsicum all over. Serve hot.

A daily fruit blending regime


From left to right : Psyllium husk, Stevia, Chia Seeds, a whopping 1 litre of fruit blend (really a smoothie but I just can't use the word), raw honey, extra virgin coconut oil.

This is my daily dinner 'appetiser'.

I have stopped downing my juice blends in the morning and now stick to an evening time regime - which makes more sense as you're likely to eat a whole lot less with a litre of juice wallowing in the tummy beforehand :) 

Yesterdays fruit blend :

1 Granny Smith, 1 Red Delicious, 1 lemon, 1 small banana, 1 carrot, 1/2 red dragon fruit,  half cup fresh brewed iced green tea, 1 tbsp extra virgin coconut oil (cold pressed), 1 tsp chia seeds, 1 tsp psyllium husk, 1/2 tsp Stevia.

I change up the fruit in my fruit blends all the time, but ensure that at least 3 fruits minimum are in it at any single time.

Though I have tried to steer off banana in the beginning (high carb fruit), that dang fruit makes fruit blends taste and texture so much better really. So I go with a regular to small sized banana.

Happy juicing everyone !

Thursday, March 20, 2014

How to make a Courtesan Au Chocolat

From Wes Anderson's new movie (out soon) The Grand Budapest Hotel... 

Comes a pastry of a short movie ;) 


I am hardly a sweets person but this made me want to try and make some courtesans !