Raspberry & Passionfruit Smoothie Bowl

Raspberry & Passionfruit Smoothie Bowl

Hello Everyone! It’s the last of my Smoothie Bowl series for the past two months! I hope that everyone that has been following have enjoyed a burst of colourful and healthy breakfast smoothies in a different limelight. As I have always said in, if not all, then most of my posts from the past two months is that you can cater to your favourite flavour combinations for these smoothie bowls. You can also get creative in the toppings and enjoy decorating them for a vivid start to your mornings. They’re easy to whip up for those busy weekdays as well as for those chill weekends.

From all the smoothies bowls I’ve whipped up and experimented with, I would say that my most favourite one would have to be the Avocado & Spinach Smoothie Bowl in terms of taste. In terms of colour, hands down to the ever so vibrant Pitaya & Pineapple Smoothie Bowl, and I would have to say that tonight’s recipe beats the rest in terms of presentation. Let me know in the comments below what your favourites are based on the three categories that I mentioned: Taste, Colour, and Presentation.

Also, a special shoutout to my Mama who turned 58 yesterday! May God continue to shower you with love, happiness, and health for the many more years to come. I didn’t have time to bake her a cake – so we got a deconstructed Pineapple Tart for her yesterday at the restaurant we celebrated at last night. I literally came back from the Philippines on Sunday night, which, those of you who know me or have read somewhere on this blog, that Sunday is my only day off from my work week and the only time I can cook or bake. But don’t worry guys! I’ll make it up to her for Mother’s Day next weekend, plus that deconstructed Pineapple Tart was TO. DIE. FOR. If my Mom hadn’t stopped me, I would’ve gladly ordered another plate just for myself.

Mama's 58th Birthday

Just to note, I know that whenever it’s a new month on the blog, I always start a new theme – but because my scheduling got a bit messed up last month, I still have one more Smoothie Bowl recipe to share with everyone instead of leaving it in my archive of ‘recipes I haven’t posted yet because it doesn’t fit the theme’. Next week I’ll be back with a new Breakfast theme for Amcarmen’s Kitchen so stay tuned!

Moving on, you may find something off in the ingredients shot below. If you haven’t/didn’t read my post last week Tuesday, I mentioned that my jar of peanut butter went missing for that recipe when I was photographing the ingredients for it and ended up in this recipe instead *cheeky grin* but I had only noticed it when I went through the photos a couple of day later after shooting and making the two smoothie bowls on that same day. I was too lazy to set it all up again just for the right photo, so bear with me on this – my mind tends to float from time to time. I know it’s not that big of a deal, but sometimes things like these tickle my mild acquaintance to OCD.

Raspberry & Passionfruit Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup frozen raspberries
  • 1 large banana
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Raspberrygood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Blend the raspberries, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with passionfruit pulp, sliced kiwis, granola, roughly chopped dark chocolate, desiccated coconut, and crushed raspberries and granola. Enjoy!

Raspberry & Passionfruit Smoothie Bowl

And that wraps up Breakfast Smoothie Bowls on Amcarmen’s Kitchen. Here’s an image that a edited together for a recap on what I’ve covered. Head on over to the recipes tab above under ‘Western’ to find the links to all of the yummilicious bowls. Stay tuned for a whole new theme on the blog in a couple of days (hopefully)!

8 Brekkie Smoothie Bowls

BON APPÉTIT

– Ally xx

myTaste.com

Dark Chocolate, PB & Banana Smoothie Bowl

Dark Chocolate, PB & Banana Smoothie Bowl

Hello Everyone! First off, apologies as I did say in my last post that I’d get this up within the week where I posted about Amcarmen’s Kitchen turning 4 last week! (Unnecessary) things got in the way which was why I wasn’t able to get this up. So to make up for that, since after this post I still have one more Smoothie Bowl recipe to share with all of you, I’ll ATTEMPT to get that up for you before May rolls in. Bare in mind that I will be flying off once again tomorrow, hence also why this post is going up on a Tuesday instead of my usual Wednesday post schedule, so my attempt may already be void at this point *cheeky grin* but for you guys, I will try my best to.

Moving on, here is tonight’s recipe for a devilishly delicious Dark Chocolate, PB, and Banana Smoothie Bowl! So incase you guys haven’t been following my Instagram pages, I got back from a 5-day business trip to Hong Kong two Sundays ago. I’ve italicised ‘business’ because well, though yes it was for business, it was also sort of a mini-vacation. It was my first time to travel to Hong Kong as well so I made sure that I made the most out of the trip, outside of business hours that is. Though it was a fun trip, both on the business and vacation side to it, I was super exhausted and sleep deprived from the trip when I got back. It’s not that I was out partying every single night until the wee hours of dawn, but rather my roommate/colleague basically kept me up all night. She snores like a helicopter continuously hovering over me and talks in her sleep. I’m a very sensitive sleeper and this for me was just… Pure torture. I probably collectively only slept 8-10 hours during that 5 day trip, and the hard part was, I couldn’t even take naps in between because she snores in her naps too. I’m definitely requesting for separate rooms if I ever have to travel with her again. At least I’ll be travelling by myself to the Philippines tomorrow so I won’t have to worry about a snore fest for the upcoming 5 days (thank God).

Rant over. So Dark Chocolate, PB, and Banana? In a smoothie bowl? For breakfast? Don’t mind if I do! Classic flavour combinations for those who prefer to start their mornings off on a sweet note. Now you may notice that in the ingredients shot below that the jar of peanut butter is missing… So here’s what happened, that day I was making two different smoothie bowls for a Sunday afternoon snack, therefore I took two ingredient shots that day. The jar of peanut butter found it’s way into the other shot (which by the way doesn’t need peanut butter) and I only realised it after I was going through the photographs I took a few days later – silly me! Oh well, so ignore the jar of peanut butter in the next recipe post!

Dark Chocolate, PB & Banana Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup low-fat milk
  • 1/2 cup yoghurt
  • 60g dark chocolate*
  • 1 large banana
  • 1 tbsp peanut butter
  • 1/2 tbsp cocoa powder

*I used Whittaker’s Marlborough Sea Salt and Caramel Brittle Chocolate for this recipe – super yum with that hint of salt and sweet caramel.

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Coco Pops
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Add the milk, peanut butter, cocoa powder, dark chocolate, yoghurt, and banana to a blender and blend until smooth.
  2. Transfer to a bowl and top with sliced bananas, coco pops, desiccated coconut, roughly chopped dark chocolate, and granola. Enjoy as quick and easy breakfast or a filling afternoon snack to get rid of that midday schlump!

Dark Chocolate, PB & Banana Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Tropical Mango & Pineapple Smoothie Bowl

Tropical Mango & Pineapple Smoothie Bowl

Hello Everyone! So I’m getting this post up a day early only because I won’t be in the country tomorrow and I won’t be travelling with my laptop to be able to get this up for you guys. I’ll be gone for a few days and will be back in Brunei on Sunday evening. I won’t give out where I’ll be heading to just yet, but you’ll be able to see lots and LOTS of food photos (I hope) over on my Instagram page to figure out where I’ll be over the next few days.

Anyway, I’ve got another smoothie bowl recipe to share with everyone and this is by far my favourite one. Why? One word. Tropical. Being born and raised in the tropics, I’ve grown to love pineapples, passionfruit, and most importantly, mangoes. I remember being asked a question back when I was still in university – if you were stuck on an island, and there was only one type of food that you could have, what would it be and why? Without hesitation I answered mangoes. Why? Just because. Actually, now I can’t remember if I’ve already told this story before on the blog. If I have, apologies, but I guess to those who haven’t heard/read this before – here you go!

Tropical Mango & Pineapple Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 large mango, diced (save some to top after)
  • 1 large banana
  • 1 cup pineapple, diced
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Chia Seedscontains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Mango contains vitamin A, B6, C & K, protein, folate, potassium, copper, calcium, and iron to the diet as well as antioxidants such as zeaxanthin and beta-carotene
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Desiccated Coconut

METHOD

  1. Blend the mango, pineapple, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with diced mangoes, diced kiwis, passionfruit pulp, chia seeds, goji berries, and desiccated coconut. Enjoy!

Tropical Mango & Pineapple Smoothie Bowl

Remember, you are not limited to the choice of toppings mentioned above. Use whatever you have lying around so that you don’t have to go and spend extra money on the things that you don’t have. Get creative and customise to your favourite fruits!

BON APPÉTIT

– Ally xx

myTaste.com

Golden Turmeric Chai Smoothie Bowl

Golden Turmeric Chai Smoothie Bowl

Hello Everyone! It’s been a quiet and boring week to be honest, and I having a serious holiday withdrawal syndrome. I miss the lush greenery of Temburong, crystal clear waters, physical activities, and the sun piercing through your skin – giving you a tan that you’re proud to wear for the next couple of months because it reminds you of the fun times you had. But in all honesty, I just miss going on weekly adventures; a new hike trail every weekend to rejuvenate from the work week. It doesn’t even need to be a holiday, just a 2-day weekend where one of them can be spent going out and exploring, and the other to do chores, cook up a storm for Amcarmen’s Kitchen, and basically recover from the working week. Back in Australia, this was easy to do because there were plenty of trails to explore. Here in Brunei, not so much – and not much of great views too, and the fact that I only have a 1-day weekend.

All that aside, I have a bit of a unique smoothie bowl to share with you guys tonight; and I say unique because I’ve never thought of using these flavours (and spices) in a smoothie before. I mean, besides using spicy chai tea leaves and cinnamon in my Spicy Chai & Banana Cinnamon Smoothie from a while back, that’s pretty much the extent of me using spices in my smoothies.

The link to the original recipe can be found over on My Life Cookbook by Denise. She drew inspiration from ‘Golden Milk’ which, for those of you who don’t know, is basically a combination of turmeric, coconut milk (or oil), and black pepper. This Golden Turmeric Chai Smoothie Bowl is an aromatic, flavour-popping combination of golden milk and chai tea – perfect for an immune system boost if you’re feeling a bit under the weather, but also a quick, easy, and healthy breakfast to go!

Golden Turmeric Chai Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup coconut milk
  • 2 large bananas
  • 1-2 tbsp honey
  • 2 tsp fresh ginger, grated
  • 1 tsp cinnamon powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper, ground
  • 1/2 tsp cardamon, ground
  • 1/2 tsp nutmeg, grated

Toppings

  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Desiccated Coconut

METHOD

  1. Blend the bananas, coconut milk, honey, ginger, and spices altogether until smooth.
  2. Transfer to a bowl and top with the raspberries, chia seeds, goji berries, and desiccated coconut. Enjoy for breakfast or an immune-boosting afternoon snack!

Golden Turmeric Chai Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Puto (Steamed Rice Cakes)

Puto (Steamed Rice Cakes)

Hello Everyone! So this is kind of unrelated, but related at the same time – I typed puto into Google because I wanted to know the English name for it (well I knew what they were in English, I just needed confirmation). To my surprise, Urban Dictionary was the first result. Puto is a Spanish word used to describe a male prostitute and is sometime’s offensive for homosexuals. In Mexico, the word is used for cowards and traitors. Anyway! Sorry but this post will not be about male prostitutes, but instead, it’ll be of a recipe for a steamed rice cakes. Before I begin, if from this point onwards you see me write put instead of puto, it’s because my laptop automatically autocorrects it to put. I have tendency to just keep typing without going back and reviewing what I’ve written.

Anyway, here’s an interesting fact about puto that I myself did not know until I did some research for this post. Puto is believed to have been derived from from Indian puttu of Tamil origin. These steamed rice cakes are usually eaten as a dessert, but most Filipinos much prefer to have them for breakfast with coffee or hot chocolate, or for a mid-afternoon snack with dinuguan (blood stew). The recipe that I will be sharing today is not, in a sense, the traditional puto you’d find in the Philippines. It is non-traditional because, self-raising flour is used instead of rice flour. Texture wise, it has more bite and is less airy than what I’ve had before. To be very honest, these are the best-tasting putos I’ve ever had and I am glad that I came across this recipe.

Puto (Steamed Rice Cakes)
the photo above was taken when I made these cakes for a family dinner in Brisbane. The silicone moulds I used here were a bit smaller so I think I was able to make a good 4 dozen mini cakes that time

I actually learnt this recipe from my Mom’s high school friend when we visited her and her family in Melbourne a few months back in early June. She runs her own catering business, together with her mother and sister, and while spending time at hers, I learnt how to make these delicious non-traditional putos. I think I made quite a hefty batch over the two days that they needed to be made, and I missed out on making a hundred of them for a special order because that was the day my family and I left and flew over to Brisbane.

I’ve made these rice cakes numerous times after having learnt from my Mom’s friend. I’ve made them for a family gathering in Brisbane and they were a big hit! I’ve also made them for a few family friends here in Brunei and they too loved it. The last time I made these, which was for this blog post as well, was a big hit when I shared them amongst my friends too. I’m pretty sure that you’ll love these cakes too when you get around to making them. If you for some reason don’t like them, then I’m sorry, but we can’t be friends *cheeky grin*.

Puto (Steamed Rice Cakes) Ingredients

PREP TIME 5 MINS | COOKING TIME 1 HOUR* | SERVES 2 DOZEN**

*Cooking time depends on how big a steamer you have. Mine is quite small and therefore I had to work in 3 batches to steam all cakes for this recipe.

**Serving size depends on the size of the moulds that you use – as stated above, when I used smaller moulds, I could easily get about twice the serving size from the bigger moulds that I used for this recipe post

INGREDIENTS

  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 1 cup fresh milk
  • 3/4 cup desiccated coconut
  • 3-4 pcs sliced cheese, cut into thin strips
  • 3 large free range eggs, well beaten
  • 2 tbsp butter (I used olive butter)
  • 1 tbsp mayonnaise
  • 1 tbsp vanilla extract

METHOD

  1. Prepare your steamer by wrapping the lid with cloth and tie it in place around the handles. This will catch the water vapours from dripping onto you cakes and prevent them from getting wet and soggy.
  2. Add water to a pot and bring it to a boil.
  3. Combine all the dry ingredients in a large mixing bowl and whisk it together until combined. Next and in the butter and mayonnaise, and using the whisk, mash it into the flour mixture until moist crumbs form. Next, add in the milk, eggs, and vanilla extract, and mix until well combined.
  4. Line your moulds in the steamer and carefully pour the batter into the moulds and top, making an X, with the sliced cheese strips (see photo above).
  5. Carefully place the steamer over the top of that pot and cover with the cloth-wrapped lid. Steam for about 20 minutes.
  6. Once done, remove the steamer from the pot and place on a heat-proof surface. Remove the cooked rice cakes and repeat steps 4-6 for a fresh batch (because my steamer is quite small, I had to do three batches altogether).
  7. Leave the cakes in their moulds aside until they have cooled down slightly. Once they are quite cool, they will easily pop out from their moulds.
  8. Transfer to a serving dish and serve warm – either for breakfast, dessert, or an afternoon snack. Share and enjoy!

Puto (Steamed Rice Cakes)

Puto (Steamed Rice Cakes)

BON APPÉTIT

– Ally xx

myTaste.com