PERFECT Keto Low Carb Waffles or Crepes

Posted on May 8, 2017
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So it’s only Day 6 that I’m on a Ketogenic diet. I’ve done Low carb diet a couple of times, starting since 2010 when I was in Amsterdam. I know this diet works wonderfully to lose fat but then I caved in many times as I was craving for gluten, things like a good baguette,  naan with curry, some melt in the mouth chocolate. However I come back to the diet again this time as I’m determined to  be healthier and get rid of those unwanted fat.

Since I started dieting, I’ve been searching for a good recipe for waffles. I’ve tried countless recipes with coconut flour, almond flour until I came along this wonderfully simple yet delicious recipe. For the first time I could eat waffles again without missing the gluten version.

This recipe is super simple, high fat and protein while low almost zero carb yet the result is some airy and satisfying waffle. I swapped sugar substitute for whey protein because I need more protein in my diet and also it adds a touch of sweetness to the recipe.

2 large eggs

2oz Philadelphia cream cheese (room temperature)

1/4 cup grated cheese

2/3 tsp cinnamon powder

1/3 tsp cardamom powder (optional)

Use a hand mixer to whisk everything together until blend. Heat your waffle iron, pout in the batter. 5-7 minutes depending on the waffle maker. Done.

PS: This same batter will work for crepes as well. Makes 2 waffles.

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Cách làm bánh waffle ăn kiêng

2 quả trứng

2 oz cream cheease

nhúm muối

2/3 tsp bột quế

1/3tsp bột cardamom

Dùng máy đánh trứng, trộn tất nhuyễn tất cả các nguyên liệu trên. Đợi máy làm bánh waffle nóng (khi đèn tắt), cho hỗn hợp trên vào bánh đợi 5-7p là bánh chín tuỳ theo máy. Ăn với hoa quả tươi hoặc kem tươi. Hoặc ăn không cũng đã đủ ngon rồi.

 

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First trad lead: Leading to death 5.9 Castle Rock

Posted on January 12, 2017
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Rappel down to the base of Waterfall cliff area climbs, Castle Rock 1st trad leads

Rappel down to the base of Waterfall cliff area climbs, Castle Rock 1st trad leads

As you know, this blog was initially created when I was in Amsterdam supposedly writing my thesis but I cooked and baked something new almost every day. The urge of documenting my food journey was urgent at the time.

As much as I still enjoy cooking and baking,  many other hobbies have taken over.

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[2015-08-31]

I got up at 6 as usual. I told myself to get back to sleep because it’s a Sunday and I have been sleep-deprived for at least the past month. I have climbed or gone backpacking almost every weekend, which means packing Thursday night, rushing to some campground Friday after work and getting back late Sunday.

Rolling in bed for a while, reading random posts on mountain project, I finally got up around 8. I made myself a healthy breakfast with green salad, sunny side up eggs and brie. I even had time to prepare a fresh batch of chocolate chip banana waffles. I love it when the apartment is filled with the smell of freshly baked goods.

D got here around brunch time, we decided to come back to Castle Rock this time for our first trad leads, considering this was where we started our outdoors rope climbing, it made sense to lead a trad route here. We started hiking down to the Waterfall cliff area and bumped into A who was looking for us since there was literally no cell reception there. The adventure started with us rap down to the base of the climbs. Funny how all the climbing videos only showed you the best part which is climbing but not the approach, sometimes the approach is an adventure of its own, not this one though, this only includes hopping off the fence, some simple anchoring and rappelling.

Leading to Death is a one pitch mixed climb, rated at 5.9 1st bolt and the rest follows a sandy crack up to a slight overhang finish.

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Milk bun- sweet bread- custard bun

Posted on January 20, 2015
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I’ve been wanting to share this recipe for such a long time as it is a wonderful recipe yielding perfectly soft and moist bread.

Step 1:
22g flour
110g water
Mix these two ingredients together in a small pot. Stir until incorporated. Cook this mixture on extremely low heat until there’re lines when stirring with a spoon. (about 85C degree)
When it’s done, pour this mixture into a bowl, cover with plastic wrap, let it cool and put it in the fridge.
Step 2:
350g bread flour
55g granulated sugar
3-5g salt
56g egg (break 2 large eggs, the left over will be used for the egg wash later)
6g custard powder
125ml milk or coconut milk
5g dry instant yeast
30g melted butter

-Heat the milk/coconut milk in the microwave for a few sec.
– Mix flour+ salt+ custard powder+ yeast+ sugar + milk. Mix till corporate. Add egg+ butter+ mixture from step 1.
– Mix till corporate. Cover the bowl with either plastic wrap or wet towel. Leave this for about 30 minutes on the counter or a warm place like inside the microwave/oven etc.
– Knead the dough 10-15 minutes. Let it rise in minimum 2 hours (or you can speed it up by put the bowl over a pot of warm water)
– When the dough doubles its size after 2 hours, knead again for 2 minutes.
– Divide the dough into 12 equal portions.
-Roll each portion and shape as desired.
– Use custard as fillings or eat as it is. Wrinkle some sesame on tops.
– Once shaped, cover and let the dough rest 30 minutes before baking.
– Brush either egg wash (water+ egg) or oil or water on the buns before baking.
– Preheat 350F. Bake 15 minutes.

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Crepes- delicious pancakes served with fruits and ice cream

Posted on April 15, 2013
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Spent a wonderful afternoon strolling around Japantown with my little sister. Browsing cute little things in Japanese stores and scanning through mangas in Kinokuniya bookstore and taking pictures with cherry blossom flowers as if we were in Tokyo for hanami were highlights of the afternoon. Along with all that, we didn’t forget treating ourselves to some Japantown’s specialty: Sophie’s crepes. I’ve tried to recreate the crepes once and was really happy with the result. However, A and I still prefer having crepes in Japantown as it’s part of our weekend rituals 😉 I noted down this recipe for my little sis so that she can make delicious crepes whenever she wants.

Một ngày tung tăng Japantown rất vui tươi với em gái. Hai chị em tha thẩn ngắm nghía đồ Nhật, đọc sách, chụp ảnh với hoa anh đào và tất nhiên không thể bỏ qua ăn crepes.

Crepes

Tặng bé em công thức bánh crepes để làm tại nhà, thêm một ít dâu tây, một ít kem vậy là không khí như ở Japantown nhé!

100g cake flour (roughly 1/2 cup) or AP flour (bột làm bánh hoặc bột đa dụng đều được)

2 large eggs at room temperature (lightly beaten) (trứng to ở nhiệt độ phòng)

240ml full cream milk (the red label) (approx. 1 cup- khoảng 1 cup sữa nguyên kem)

2tbsp sugar (đường)

2 tbsp melted butter (bơ đun chảy, có thể cho vào lò vi sóng vài giây)

pinch of vanilla extract (một ít vani cho thơm, không cần cũng không sao)

pinch of salt

butter spray to grease the pan otherwise you can certainly use butter or oil. (butter spray để bôi chảo chống dính lúc rán bánh đầu tiên, còn lại thì không phải bôi chảo nữa)

Fresh strawberries (sliced) (dâu tây em cắt lát theo chiều dọc)

Cookie and cream ice cream (Fiorello ice cream or any other brand) (kem loại này mua ở whole foods)

Whipped cream/ nutella (kem tươi hoặc nutella tuỳ ý)

Method:

Sieve flour, sugar, salt together twice into a bowl. Rây bột, đường và muối cùng nhau vào một cái bát to và sâu lòng.

Make the flour into a well so that you can add beaten eggs in the center. Trộn bột bằng cái phới, sau đó gạt bột thành hình cái giếng để lỗ hổng ở giữa thì cho trứng đã đánh vào. Đổ bơ đã đun chảy, sữa vào cùng, vừa đổ vừa dùng phới trộn đều, trộn thật mạnh và đều tay sao cho bột được trộn đều.

Add melted butter and milk, whisking at the same time. Whisk until the mixture is smooth.  Dùng rổ/giá để lọc cho hỗn hợp mịn màng.

Strain the batter. Cover with plastic wrap and leave the bowl in a fridge at least 30 minutes. Phủ giấy bóng kính lên bát bột. Cho bát bột vào tủ lạnh ít nhất 30 phút.

**

Spray a big non stick pan with butter spray or oil/butter. Heat the pan on low heat. Pour a table spoon onto the pan, quickly shake the pan to the sides so that the batter cover all the surface of the pan. If the batter doesn’t cover the whole pan, you can add a little more batter. Notice when you can see a little bubble that’s when you can turn the crepe. Cook until pancake is dry on both sides.

Remove this first pancake to a plate. The first one often doesn’t look at its best because of too much grease on the pan. From the second one, it should look better.

Don’t add more butter on the pan unless it’s sticky.

Add sliced strawberries and whipped cream or nutella in a quarter of the pancake, fold it, add one scoop of ice cream on top. And enjoy!

Sau khi bột nghỉ được 30 phút, lấy chảo chống dính ra bôi dầu (dùng butter spray là tiện và nhanh nhất), đun trên lửa nhỏ, đổ khoảng một thìa canh bột vào (tuỳ chảo to nhỏ để ước lượng sao cho lượng bột vừa đủ để che phủ toàn bộ mặt chảo nhưng lớp bánh mỏng). Khi thấy bánh nổi bong bóng từ mặt sau thì lật bánh. Bánh nguội thì quét nutella, xếp dâu tây vào một góc. Cuộn lại thành hình ốc quế, cho một viên kem lên trên và ăn.

 

 

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Banana chocolate swiss roll with nutella cream

Posted on April 13, 2013
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It’s easy to notice that I’ve been addicted to roll cakes for the past few months. After trying this heavenly two flavored roll, I always want to make new combination for the cake, but I was hooked on eating the pandan chocolate swiss roll so much that I kept coming back to it for continuously two weeks. I know I know! It’s just the dark bitter sweet of the chocolate part just compliments the mild sweetness of pandan part so well. After a while, A really had to tell me not to bake swiss roll anymore since we apparently had enough of it.

I got a bunch of bananas yesterday so I decided to make something new. My younger sister’s fav ice cream flavor is chocolate banana. I came to a decision quite quickly! A chocolate banana swiss roll and the filling is A’s favorite spread. Easy to put together and as A said: “nothing not to like about it!” Banana’s good; dark chocolate’s good; nutella’s good! (haha this part reminds me of the tragic trifle in Friends)

As I always make two flavor rolls at the same time, I tend to simplify the chocolate batter so that the two batters will be ready almost at the same time. Of course, to do so, A actually was forced to give me a hand. For the banana batter, I use my favorite method of soufle, which gives the roll the most springy and moist texture. I’ve never experienced cracks on the roll skin.

Pandan dark chocolate swiss roll

I have to go out enjoying the sun, recipes to be updated soon :))

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