200g of brown rice = 1 meiji bottle rice milk (2 liter)

1. Wash and Soak 200g brown rice in hot water for 2 hours
2. Blend with 4 dates, 1 tsp salt and 1 tsp cinnamon with 500ml water and some ice
3. Strain the mixture and add 1500ml of water.

1. Take 5 avocado from the bottom of fridge
2. Using a knife slice half around the pit
3. Take out the pit
4. Scoop the avocado out and put into a square container
5. Use a masher to mash the avocado until creamy
6. Add a squeeze of honey, pinch of salt and juice half lime
7. Mix well with a spoon and keep in the fridge.
8. To preserve, flatten the surface and fill 1cm of water to prevent oxidisation.

• 1 part uncooked quinoa
• 2 parts water
• Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)

Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20).

• 500 g azuki beans (dried; about 2½ cups)

• Water (enough for soaking and boiling — no need to scale precisely)

• 200 g sugar

• 1.25 tsp salt

Cook red beans in instant cooker , manual 30minutes. Drain and transfer to a cooking pot. Add sugar and salt and mash it into chunky paste while cooking in medium heat.

Preheat the oven.

• Granola

1. Preheat the oven 160c
2. Take a large container and place all raw oats, buckwheat puffs, quinoa puffs, almond nuts, pumpkin seeds inside to make granola base.
3. Mix evenly coconut oil, vanilla syrup, maple syrup, cinnamon, rice malt into another container to make sauce for granola.
4. Stir the sauce evenly before coating it onto the granola. The consistency of the granola should be coated enough but should not have strings of sauce.
5. Spread them evenly thinly onto the baking trays lined with baking paper.
6. Bake 160c for 20 mins.
7. Let cool.
8. Transfer it into the dry container.

1. Take 2 packets of dried chickpeas (located on bottom shelf at the back of the shop).
2. Put it into the pressure cooker pot and fill the water until 3/4 full.
3. Press pressure cook button 5 times to set timing to 15 mins. Make sure the pressure regulator is set to sealed.
4. Press start.
5. Once cooked, unplug the pressure cooker and bring it outside the shop to remove the steam.
6. Set the regulator to “vent” and wait for the steam to end.
7. Bring in the pressure cooker to the shop and run it with cool water.
8. Transfer them into square tubs and put into the freezer at the back of the shop.

Ingredients

• 900g chickpeas in blender
• 125g olive oil
• 50g honey
• 45g tahini
• 45g greek yogurt
• 5g salt

1. Set up the food processor located at the shelf rack at the back of the shop
2. Put in chickpeas, olive oil, greek yogurt, tahini, salt and honey into the food processor and processed until smooth.
3. Portion them into fist size block and cling wrap and store them in a plastic container.

Ingredients:
• Turmeric powder 200g
• Vanilla 20g
• Ginger powder 30g
• Chilli powder 15g

Whisk together all ingredients in a bowl.
Store in a container.

1. Preheat the oven.
2. Take all the bread ends from the freezer.
3. Cut the ends wholemeal bread loaf into 1cm by 1cm cubes
4. Add herbs, salt and olive oil and mix well.
5. Bake at 180c
6. Let cool and keep in the big white tub.

Ingredients:
• Dried seaweed 100g/pkt
• Sesame oil 50g
• White sesame seeds 50g
• Salt 3 or 4 tsp

Put seaweed in the airfryer, 140C, for 10mins. Or continue to air fry the seaweed until crispy.
Put crispy seaweed in a big bowl, wear gloves and crush them with your hands.
Add in sesame oil, sesame seeds and salt. Mix well.
Taste. Add more salt or sesame oil if needed.
Store in container.

Ingredients:
• Chicken stock (baked chicken) 1 pot/3L
• cauliflower 5kg
• Sugar add to taste
• Salt add to taste
• Bay leaves 4pcs

Chop cauliflower into small pieces. About 1cm thick.
Boil soup. Skim out any impurities.
Add in chopped cauliflower and bay leaves.
Occasionally, stir the stock to prevent the bottom of the pot from burning.
Taste and add sugar or salt as needed.
Once cauliflower soften, turn off the fire.
Remove bay leaves
after cooling for 15 mins, use a hand blender and blend until the soup is smooth.
Let it cool. Once cooled, store in bottles. Label and put in freezer.

Ingredients:
• Oil 2tbsp
• Yellow onion(big) 3nos
• Garlic 10nos
• Canned tomato paste 400g
• Canned tomato whole/chopped 5kg
• Chicken stock (baked chicken) 1 pot/3L
• Sugar 100g or add to taste
• Bay leaves 4pcs

In the largest soup pot, add oil and sauté the onions and garlic.
Once onions soften, add in tomato paste. Sauté for 2 mins.
Add in tomato whole/chopped. Stir well.
Add in chicken stock. Stir well.
Taste and add sugar as needed. Add in bay leaves.
Occasionally, stir the stock to prevent the bottom of the pot from burning.
Taste and add sugar as needed.
Once stock boil, turn off the fire.
after cooling for 15 mins, remove bay leaves.
Use a hand blender and blend until the soup is smooth.
Let it cool. Once cooled, store in bottles. Label and put in freezer.

Ingredients:
• Chicken stock (baked chicken) 1 pot/3L
• Carrot 4kg
• Sugar add to taste
• Salt add to taste

Chop carrots into small pieces. About 2cm thick.
Boil soup. Skim out any impurities.
Add in chopped carrots.
Occasionally, stir the stock to prevent the bottom of the pot from burning.
Taste and add sugar as needed.
Once carrots soften, turn off the fire.
Taste and add sugar as needed.
after cooling for 15 mins, use a hand blender and blend until the soup is smooth.
Let it cool. Once cooled, store in bottles. Label and put in freezer.

Ingredients:
• Oil 3tbsp
• Yellow onion(big) 2nos
• Garlic 10nos
• Mixed herb 1tbsp
• Black pepper 1-2tsp
• Pumpkin 5kg (order 7kg)
• Chicken stock (baked chicken) 1 pot/3L
• Bay leaves 4pcs

Deseed and remove pumpkin skin. Cut into 2cm cubes. Pumpkin flesh should be around 5kg.
Cut onion into quarters.
In a bowl, mix together pumpkin flesh, garlic, chopped onion, oil, black pepper, and mix herbs.
Lay out in oven tray. Bake at 165C for 30 mins or until pumpkin is soften.
Boil soup. Skim out any impurities.
Add in baked pumpkin mixture and bay leaves
Occasionally, stir the stock to prevent the bottom of the pot from burning.
Taste and add sugar or salt as needed.
Once soup boil, turn off the fire.
Remove bay leaves
after cooling for 15 mins, use a hand blender and blend until the soup is smooth.
Let it cool. Once cooled, store in bottles. Label and put in freezer.

Ingredients:
• Chicken stock (baked chicken) 1 pot/3L
• potatoes 4kg
• leek 2pkt(optional)
• Sugar add to taste
• Salt add to taste
• Bay leaves 4pcs

Deskin and chop potatoes into small pieces. About 1cm thick.
Chop leek to the same size as potatoes.
Boil soup. Skim out any impurities.
Add in chopped potatoes, leek and bay leaves.
Occasionally, stir the stock to prevent the bottom of the pot from burning.
Taste and add sugar or salt as needed.
Once potatoes soften, turn off the fire.
Remove bay leaves
after cooling for 15 mins, use a hand blender and blend until the soup is smooth.
Let it cool. Once cooled, store in bottles. Label and put in freezer.

Ingredients:
• Sugar 1kg
• Water 1.5kg
• Lemon 5 pieces
• Lime 5 pieces
• Bottled lemon juice 1L

Boil 1kg of sugar with 1kg of water.
Once boil, let it cool. (Do not add zest or juice in hot syrup. The heat will change the taste.)
Zest all lemons and limes.
Juice all lemons and limes.
Once syrup cool to room temperature, add in all the zests, juices and the bottled lemon juice and the remaining 500g of water.
Store in a black tub. Put in freezer and freeze overnight.
Once frozen, break them into small pieces and blend.
store in containers. Label and put in freezer.

Ingredients:
• Sugar 1kg
• Water 1.5kg
• Coconut milk 2L
• Coconut cream 500g

Boil 1kg of sugar with 1kg of water.
Once boil, let it cool.
Once syrup cool to room temperature, add in coconut milk and the remaining 500g of water.
Store in a black tub. Put in freezer and freeze overnight.
Once frozen, break them into small pieces and blend together with the 500g of coconut cream.
store in containers. Label and put in freezer.

Ingredients:
• Apples 3nos
• Water 100g
• Brown sugar 2tbsp
• Sugar 2tbsp
• Cinnamon powder 1/2tsp
• Corn starch 1/2tbsp

In a pan, add in apples, water, brown sugar, sugar and cinnamon powder.
Mix well and bring it to a boil.
Allow it to boil until apples soften about 5-10mins
In a bowl, mix corn starch with 4tbsp of water.
Add in about 2-3 tbsp of corn starch mixture into the pan. Stir well.
It should have the consistency of macdonald’s apple pie filling. If still too watery, add more corn starch mixture.
Stir well and let it boil for 2 mins.
store in containers. Label and put in freezer.

heat the pan using chicken fats with stir fry mode on induction cooker

put 3 packet of cut shimeji mushroom into pan
put 1 teaspoon of salt
put 2 teaspoon of pepper
stir fry for 3 mins
put 1 tablespoon of oyster sauce
stir fry for 1min
put onto big metal bowl for cooling

Seasoning :

Sugar x 100g
Salt x 30g
Pepper x 15g
Mix Herbs x 8g
Garlic x 75g
Water x 1000ml

– Blend the mixture and season the chicken for 24hours overnight in the chiller
– trays needed to be line up with aluminum foil to prevent washing of oily trays, use the aluminum foil to act as separator between layers when putting in back into black tubs for keeping
– Bake 6 pieces per tray, 24 pieces per round, spread them apart flat on tray
– 20-25mins each time at 170degree, rotate outer two trays with inner two trays at 15mins mark
– Chicken should be roasted brown at the end of it and not like Hainanese chicken texture.

Blend Roasted Almond with a dash of salt and oil

Ingredients

• 4 x 1.5kg of ripen bananas
• 4 x 9 eggs
• 4 x 1kg plain flour
• 4 x 0.5kg brown sugar
• 4 x 0.25kg white sugar
• 4 x 0.5kg cooking oil
• 4 x 80g sour plain yogurt
• 4 x 20g vanilla essence
• 4 x 10 baking powder
• 4 x 10g baking soda
• 4 x 10g cinnamon powder
• 4 x 8g salt
• Baking paper
• 12 loaf baking pan
• Metal Sieve(dry)
• Metal container(dry)
• Plastic jug/container(wet)
• Metal Bowl(dry)

Instruction

1. Mash 4 x 1.5kg containers of ripen banana
2. Line baking pan with oil and baking paper
3. Mix brown sugar x 500g + white sugar x 250g in metal container
4. Put oil x 500g + 80g x yogurt + 20g x vanilla essence in plastic jug/container
5. Sieve flour x 500g + baking powder x 10g + baking soda x 10g + cinnamon powder x 10g + salt x 8g into metal bowl
6. Sieve remaining flour x 500g into metal bowl
7. Crack eggs x 9 into mixer bowl
8. Mix bowl using globe whisk and speed 1 for 30seconds
9. Mix bowl using globe whisk and speed 3, slowly add sugar mix(step 3) into the mixer bowl until it is frothy
10. Froth egg and sugar mix 5 mins
11. Prepare next batch of sugar mix(step 3)
12. Change whisk to Paddle whisk, mix oil mix(step 4) using speed 1 bit by bit into sugar + egg mix(step 10), only add more in when it is homogenious(blended together as one)
13. Add banana mix(step 1) and flour mix(step 4) alternately, one at a time, bit by bit into the mixing bowl, do not mix a lot, mix a lot will cause it not to rise, must end with flour mix
14. After completed step 13, use a spatula to mix excess flour and other component into the bowl, give the mixture a stir from bottom to top
15. Evenly spread mixture into 3 baking pan, it is about 1400g-1450g each pan, knock all the bubbles out
16. preheat over to 180degree
17. bake 6 pans at 175degree for 25 mins
18. continue baking at 165 degree for 30mins
19. Check banana bread with a bamboo skewer by poking it into the thickest part, continue to bake 5 mins if it is still sticky and mushy

heat the pan using chicken fats with stir fry mode on induction cooker

put 3 x cut onions into pan
put 2 teaspoon of sugar
stir fry for 6 mins till soft
put 1 tablespoon of balsamic vinegar
stir fry for 1min
put onto big metal bowl for cooling

Roasted Tomato and Carrot soup

• 2 tbsp unsalted butter
• 1 cup diced onion
• 1 cup chopped carrot
• 2 tsp kosher salt, divided
• 1 28-oz can san Marzano tomatoes
• 3 cups unsalted chicken broth

Method

• Add butter to a large stockpot. Turn the heat on medium. Once the butter melts, add the onion, carrot and 1/2 teaspoon salt. Sweat the veggies until slightly softened, about 4-5 minutes.
• Add tomatoes, chicken broth and remaining salt. Bring to a boil and reduce to a simmer. Simmer for 25 minutes or until the carrots are super soft and the tomatoes have broken down.
• Carefully transfer to a blender to puree. Puree until smooth. Transfer back to the pot and season to taste with salt and pepper.

Roasted Cauliflower and Tomato Soup

• 1/2 head of cauliflower , chopped
• 28 ounces diced tomatoes (two 14 oz cans)
• 32 ounces chicken stock
• 2 Tablespoons butter
• 1/2 onion , chopped
• 1 Tablespoon minced garlic
• 1/3 cup chopped basil

Method

• In a large soup pot, melt the butter. Add onions and garlic and saute 3-5 minutes, or until translucent.
• Add chopped cauliflower and saute another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
• Add diced tomatoes, chopped basil and greek yogurt. Let simmer for 5 minutes.
• Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
• Once blended, add 5 ounces asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.

Corn Soup

• 2-3 Tbsp olive oil
• 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
• 2 cloves garlic (minced)
• 4 small red potatoes* (quartered // peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn* (kernels sliced off)
• 2 cups low sodium veggie broth* (DIY or store-bought)
• 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
• 2-3 stalks green onions (for garnish // chopped)

Method

• To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
• Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
• Add most of the corn, reserving a little for garnish, and stir.
• NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
• Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5-10 minutes.
• If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
• Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
• To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Wild Mushroom Soup

• 1/2 oz package dried wild mushrooms (I used porcini)
• 1 26-oz container of chicken stock (about 3 cups)
• 1 lb fresh mushrooms (I used cremini, button, and shitake)
• 2 Tbsp unsalted butter
• 2 large shallots, peeled and minced
• 2 Tbsp all purpose flour
• 1/3 cup cognac (or dry Sherry)
• handful of fresh thyme sprigs, leaves removed
• 1 1/2 tsp salt (plus more to taste)
• 1 1/2 tsp fresh cracked black pepper to taste (plus more to taste)
• 1/2 cup creme fraiche, or heavy cream for the garnish

Method

• Soak the dried mushrooms in 2 cups lukewarm water for 20 minutes. Remove the mushrooms and chop them, reserving the soaking liquid. Strain the reserved liquid to remove any sediment.
• Brush the fresh mushrooms clean with a damp cloth, then trim off the ends of the stems, and slice.
• Melt the butter in a heavy stockpot and saute the shallots for a few minutes, stirring often.
• Add the fresh mushrooms to the pan, and saute until the mushrooms start to soften and brown, about 15 minutes.
• Add the flour to the pot and cook, stirring constantly, for a minute. Add the cognac and the chicken stock to the pot, stirring to combine. Add the reserved soaking liquid from the dried mushrooms, the thyme, salt and pepper. Bring up to a simmer and then simmer for about 30 minutes.
• Working in batches, puree the soup, either in a food processor, blender, or with an immersion blender. Add the cream or creme fraiche, reheat the soup, and then check the seasonings. Add more fresh thyme, salt and or pepper as needed.
• Serve hot, garnished with a few cooked mushrooms, a drizzle of cream or creme fraiche, and a few thyme leaves.

Cream of cauliflower soup