Recipe Ideas

Recipe Ideas

April 26, 2020

Looking for some inspiration in the kitchen? This week, our Foodie Instructors give their most well-loved recipes for us to try at home during this circuit-breaker period.

Super Easy Chocolate Chip Banana Bread Squares

Gluten free, dairy free, grain free and paleo friendly

Makes 20 squares

  • 2 med over-ripe bananas,mashed
  • 2 large eggs
  • 45g brown sugar/ coconut sugar
  • 50g coconut oil/ neutral tasting vegetable oil, melted
  • 145g almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 130g chocolate chips/chunks
Sandra Lim

Sandra Lim

banana bread

Super Easy Chocolate Chip Banana Bread Squares


  1. Preheat oven to 180 Degrees C, line a 20cm x 20cm square baking tray with baking paper. Alternatively, oil it with coconut oil
  2. In a large bowl, mash bananas and 2 eggs
  3. In a separate bowl, mix brown sugar, coconut oil, vanilla together
  4. Sift almond flour to get rid of chunks and stir into wet ingredients with baking soda and salt.
  5. Mix well until fully combined
  6. Fold in chocolate chips! Pour mixture into prepared tray and bake for 25-30 mins until lightly browned along the outer edges
  7. Remove from oven, let sit in tray for 10-15 mins before tipping over and cooling completely. Slice into squares!

Gemhl’s Red Lentil Stew

Nepalese vibes for Sunday lunch. Super good for those cloudy  and rainy days. Freezer friendly too if you are tired of all the quarantine cooking!! 

  • Red lentils
  • Butternut Squash
  • Eggplant
  • Mushrooms
  • Tomato
  • Onions
  • Japanese curry powder
  • Himalayan pink salt
  • Shio Koji
  • Coconut  cream
  • Limes
Gemhl edit 1


Red Lentil Stew

Nepalese Red Lentil Stew


  1. Heat oil in a large saucepan. Add butternut squash and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rest of the vegetables. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
  2. Add Japanese curry powder and season with Himalayan pink salt, and shio koji! In the last 15 mins of cooking, add in coconut cream and stir.
  3. You can also add in Barrumundi belly and salmon chunks for extra protein, salmon chunks!
  4. Super easy and done in less than an hour. Serve with limes for a citrus lift!

Moorish Muah Chee


  • 100g glutinous rice flour, sifted
  • 120 ml water
  • pinch of salt
  • 1tsbp shallot oil

Peanut Topping Ingredients

  • 120g peanut powder
  • 3 tsbp fine sugar


WhatsApp Image 2020-04-25 at 8.45.29 PM (1)
WhatsApp Image 2020-04-25 at 8.45.28 PM

Moorish Muah Chee

WhatsApp Image 2020-04-25 at 8.45.28 PM (1)


  • Mix glutinous rice flour, salt, and water. Stir into a smooth batter
  • Heat shallot oil in a non-stick pan
  • Pour in the batter and allow it to cook over medium-low heat. Turn and fry until the batter turns opaque and is cooked through.

Now is a great time to expand your culinary repertoire and to get creative in the kitchen, spend time to wait out Iftar time (happy fasting for those who observe Ramadan!), and plan a surprise meal for your mum come Mother’s day!

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