Ingredients
- 2/3 cup dried mango, soaked for 1 hour and drained
- 1 cup Medjool dates, pitted
- 1 tbsp vanilla extract
- 1 1/4 cup raw almonds
- 3/4 cup shredded coconut
- 3/4 cup rolled oats (fyi, these are not technically raw)
- 3/4 cup raisins
- 1/4 cup pumpkin seeds
- 1/8 cup sunflower seeds
- 1/4 tsp sea salt
Directions
- 1. First of all, if you don’t have a big food processor, consider cutting the recipe in half, or work in two batches.
- 2. First, process the drained mango, dates, and vanilla in a food processor until you have a very smooth paste.
- 3. Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained (I had some real big almond chunks!).
- 4. On parchment paper or a Teflex sheet, press the mixture into a square or rectangle (mine was around 8×8″ but it depends how thick you would like your bars).
- 5. Dehydrate at 110F for 6 hours. Flip onto a mesh and continue to dehydrate for another 6 hours at 110F. Cut into bars. (If you don’t have a dehydrator place the bars in the freezer to firm up.)
- 6. Store at room temperature (will keep for 2 weeks if they even last that long!) or in the freezer.
ingredients:
For omelette
- 300 g tofu, cut into 2 cm cubes
- 5 eggs, lightly whisked
- 1/2 tsp salt
- 1/2 tsp pepper
For sauce
- 5 cloves garlic
- 8 red chilies
- 3 bird's eye chilies (optional)
- 2 tsp shrimp paste, belacan
- 1/4 tsp salt
- 2 tbsp palm sugar, gula melaka
- 2 tbsp kecap manis
- 100 g peanuts, roasted or deep-fried and ground
- 150 ml water
- Oil for deep-frying peanuts and chilies
- Condiments
- 1 cucumber, quartered and sliced thinly
- 5 lettuce, shredded finely
- 100 g beansprouts, blanched or raw
- 2 stalks Chinese celery, chopped
- 2 stalks spring onion, chopped
- Fried shallot flakes
directions:
- To prepare peanut sauce, deep-fry garlic and chilies in a bit of oil for 3 minutes. Drain.
- Combine chilies, shrimp paste, salt and palm sugar in a food processor or mortar and pestle. Grind into smooth paste.
- Transfer to bowl and dilute with water.
- Deep-fry peanuts and grind the peanuts until slightly coarse.
- To prepare omelette, combine egg and tofu cubes in a bowl and make 5-6 omelette in a non-stick pan.
- To serve, mix sauce with ground peanuts. Arrange lettuce, cucumber, omelette and bean sprouts in an individual serving plate. Sprinkle chopped spring onion, celery and shallot flakes. Pour peanut sauce on top generously.
ingredients:
- 1 kg mangoes, ripe, peeled and cut into pieces
- 120 g sugar
- 250 g water
- Juice of 1 lime
- 7 g agar-agar powder
directions:
- Puree mangoes and sugar, you will end up with about 650g thick puree.
- Combine water and agar-agar in a saucepan. Bring mixture to a slight boil.
- Add puree and cook for one more minute over high heat.
- Remove from heat and add lime juice.
- Pour agar mixture into prepared container.
- Leave on room temperature for an hour before transferring to refrigerator.
- Let set overnight. Serve with fruit salad.
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