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| VEGAN CAROB MUFFIN(CAROB POWDER) (Make 12 Medium Muffins) |
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| BLUEBERRY CAROB MUFFIN (ROASTED CAROB POWDER)
INGREDIENTS
• 100g Roasted Carob powder
• 300g Self-Raising flour
• 80g Brown sugar
• 200g Frozen blueberries
• 180g milk
• 100g Vegetable oil
• 1 egg
METHOD
• Preheat oven at 180°C.
• Prepare cupcake baking cup or muffin liners for muffin pan.
• Sift flour and Roasted Carob powder into a bowl, stir in the brown sugar and
mix well with a hand whisk.
• Add egg, oil and milk into the mixture then stir quickly until just combined.
(Mixture should be slightly lumpy)
• Stir in the frozen blueberries.
• Spoon mixture into prepared cup or pan till ¾ full
• Bake at 180°C for 25-30 minutes.
• Remove the muffins from the pan and transfer to a wire rack to cool.
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| CAROB FISH MARINADE (CAROB SYRUP)
(5-6 servings)
INGREDIENTS:
4 tablespoon Carob syrup
4 tablespoon olive oil
4 garlic cloves (Grated)
2 tablespoon light soy sauce
1kg fish fillet (Do not recommend overnight else will be salty)
¼ teaspoon of salt
¼ teaspoon of black pepper
METHOD
Grated garlic and stir in all the other ingredients, pour over the chicken and let it get tender for at least 5hours.Cook as desired…bake in the oven or panfry.
SERVING SUGGESTION: with salads or with rice.
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| CAROB MEAT MARINADE (CAROB SYRUP)
(5-6 servings)
INGREDIENTS:
4 tablespoon Carob syrup
4 tablespoon olive oil
4 garlic cloves (Grated)
2 tablespoon light soy sauce
1kg chicken thigh or breast (recommended marinate above 5 hours or overnight)
¼ teaspoon of salt
¼ teaspoon of black pepper
METHOD:
Grated garlic and stir in all the other ingredients, pour over the chicken and let it get tender for at least 5 hours.Cook as desired…bake in the oven or pan fry.
SERVING SUGGESTION: with salads or with rice.
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SALAD DRESSING (CAROB SYRUP)
(4 Servings)
INGREDIENTS:
4 tablespoons Carob Syrup
8 tablespoons olive oil
4 tablespoons apple cider vinegar
1 tablespoon wholegrain mustard
1 clove garlic (grated)
METHOD
Finely grate garlic and mix with all other ingredients.
Give it a little shake, rattle and roll. Then pour over your green leaf salad for a light refreshing dressing.
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CAROB PANCAKES (CAROB POWDER & CAROB SYRUP)
(3-4 Servings)
INGREDIENTS:
150g All purposes flour
50g Carob Powder
1 tablespoons white sugar (Optional if you use water)
2 teaspoons baking powder
½ teaspoon salt
300ml Soy milk or Water
1 tablespoon oil
METHOD
1) Sift the flour, sugar, baking powder and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended: mixture will be lumpy.
2) Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonful onto the griddle, and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat remaining batter.
3) Serve with Berries and Carob syrup
(Optional: you can also drizzle with Carob syrup + maple syrup)
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CAROB MOUSSE (CAROB POWDER)
(3-4 Servings) Ingredients:
2 avocados (cut into small cubes)
1 banana (cut into small cubes)
1 teaspoon vanilla
150g Carob powder
80ml Carob syrup
250ml soymilk
Fresh berries for topping
Method
Place all ingredients into a food processor, blend until smooth and pipe into glasses.
Top with fresh berry fruit. Refrigerate for better taste.
Tip: This mousse is gluten free, wheat free, dairy free and suitable for vegans.
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| CAROB COOKIES (RAW CAROB POWDER & CAROB SYRUP)
INGREDIENTS
• 30g Raw Carob Powder (could substitute with roasted carob powder for more intense taste)
• 20g Carob Syrup
• 220g Unsalted butter (Soften)
• ¼ Tsp Salt (or 2g)
• 60g Caster Sugar
• 300g Self-Raising Flour
• *Dried fruit & nuts (Optional)
METHOD
• Preheat oven at 170°C
• Cream butter, sugar and Carob syrup until pale, put the butter mixture aside.
• Sift flour and Carob powder, add in salt and mix well. Add 1/3 of flour at a time to butter mixture until well combined.
(if you are using dried fruits and nuts, it can be added in when the mixture is well combined)
• Roll into small balls, place on prepared tray.
• Bake at 170°C for 5 minutes, then turn down to 150°C and bake for a further 10 minutes until firm not hard.
• Transfer to cooling rack.
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| CAROB GANACHE (CAROB POWDER)
(1-2 Serving)
INGREDIENTS:
28g Grinded Carob Powder
40g Carob Syrup
50g whipping cream
¼ teaspoon sea salt
*Optional – Lemon or orange zest
METHOD
1) Grind the powder to get a finer carob powder before use.
2) Combine all the ingredients in a small sauce pan.
3) Mix well before heat up, heat over medium heat and stirring constantly. Whisk until lump free.
4) Reduce to low heat and continuing to stir constantly, the mixture is stirred until smooth.
5) With lemon or orange zest added if desired.
6) Remove from heat, pour into a small jar or bowl.
7) Cool at room temperature & store in the refrigerator.
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| CAROB CAKE (ROASTED CAROB POWDER)
INGREDIENTS
• 60g Roasted Carob Powder
• 220g Self-Raising flour
• 185g milk
• 170g unsalted Butter
• 150g Sugar
• 3 eggs
• ¼ Tsp Salt
• ¼ Tsp Bi-Carb Powder
• ½ Tsp Pure Vanilla Extract
UTENSIL
• 7″square pan or 8″round pan
METHOD
• Preheat oven at 180°C
• Cream butter, Sugar, Vanilla until pale, then add in egg one at a time.
• In a separate bowl, sift flour, roasted carob powder and Bi-Carb powder, add in salt and mix well.
• Then add in 1/3 of the mixture of Flour, bi-carb powder, salt and Roasted carob powder at one time until well mixed.
• Finally add in the milk slowly until smooth.
• Pour the mixture into a 20cm square tin.
• Bake at 180°C for 50 minutes.
• Remove from the baking tray and transfer to a wire rack to cool.
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| CAROB BRAISED HOKKIEN STYLE SOY SAUCE PORK BELLY (CAROB SYRUP)
INGREDIENTS:
5-6 slices Ginger (chopped)
5-6 cloves Garlic (chopped)
2 Cinnamon
3 Star anise
5 Clove
1kg pork belly
2 table spoon dark soy sauce
800ml of water
MARINATE INGREDIENTS: (MARINATE THE PORK BELLY FOR AT LEAST 2HOURS)
2 tablespoon sesame oil
1 teaspoon salt
4 tablespoon carob syrup
2 teaspoon five spices powder
OPTIONAL:
Hard-boiled Egg
Tau pok pieces (fried tofu puffs) or use Tau kwa (firm tofu) if you prefer.
METHOD
1. In a pot, heat up cooking oil. Add star anise, cinnamon, clove, garlic, and gingers. Fry till fragrant, about 2-3 minutes.
2. Add the marinated pork and all the marinating liquids. Fry for about 10 minutes. This process is to get the meat browning. Then add dark soy sauce to get the sauce caramelized.
3. Add water. Mix it well, lower heat, cover and let it simmer and braise for about 30-40 minutes or until pork is tender. Add the optional ingredients in and coat them with the sauce to get an even color about 20 minutes into the braising process.
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BANANA CAROB THICK SHAKE (CAROB SYRUP)
INGREDIENTS
• 3scoops soymilk powder with 200ml water OR 250ml water
• 30g Carob syrup
• 25g raw almonds
• 50g raw cashews
• 1 Raw Pitted Dates
• 200g Frozen Banana
METHOD
• Grind the raw almond and raw cashews until fine then add the remaining ingredients and blend it up for about few minutes.
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(5-6 servings)
CHICKEN THIGH MARINATE INGREDIENTS: (MARINATE FOR AT LEAST 2HOURS)
750g chicken thigh
15 tablespoons Mirin
3 tablespoons soy sauce
1½ tablespoons Carob syrup
*Reserve the marinade for Teriyaki sauce.
METHOD
Stir in all the other ingredients, pour over the chicken and let it get tender for at least 2 hours.Cook as desired…bake in the oven or panfry. Serve with rice and drizzle with Carob teriyaki sauce.
TERIYAKI SAUCE INGREDIENTS:
1 sliced medium onion
6 tablespoons soy sauce
6 tablespoons Mirin
3 tablespoons Carob syrup
Reserved marinade sauce
3 teaspoons Corn starch + 3 tbsp water
(*Will be use to stirring into the sauce to be thickened)
METHOD
1) In a pan, heat up cooking oil at medium heat. Add onion and fry till fragrant, about 2-3 minutes.
2) Then add in all the sauce ingredients (except corn starch solution) then bring mixture to a low simmer over medium heat.
3) Stir in the corn starch solution until the sauce thickened.
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