Daphne Goh - Healthy gf Asian

My inspiration for this recipe is from the Malaysian fragrant Turmeric rice or yellow rice (You may like to try my Turmeric Basmati Rice recipe). It is extremely delicious when served with dishes like Malaysian chicken curry, beef rendang and fried dishes like Chinese lemon chicken, Chinese five spice fried prawns, salt and pepper prawns and even fried fish or fried chicken like Fried Five Spice Chicken with Special Chilli Sauce. This cauliflower rice recipe is not only gluten free but it is also vegan, paleo, keto, Whole 30, dairy free, soy free, egg free, nut free and corn free. In addition, cauliflower rice is used as a replacement for rice in fried rice, stir-fries, Asian rice bowls, taco bowls and stuffed peppers.

The typical recipe for marinating bak kwa include salt, pepper, sugar, soya sauce, rice wine, five spice powder and fish sauce. For my gluten free bak kwa recipe, I am using pork mince and marinade ingredients are salt, ground white pepper, sugar, gluten free light soy sauce, gluten free kecap manis, gluten free oyster sauce, fish sauce, sesame oil, medium dry sherry and five spice powder. Generally, bak kwa is sold in the shape of square sheets, but modern variations include “golden coin” (smaller circles) shape, heart shape and pig shape (using kurobuta or black pig or Berkshire pork). Other modern ingredients used to flavour the meat are chilli, lemon and pepper, mala (spicy and numbing seasoning made from Sichuan peppercorn and chili pepper), and peri peri sauce (African Bird’s Eye Chili sauce), Korean kimchi, Pineapple, Durian, Lemongrass, cinnamon, cheese, ginseng, garlic, rock sugar honey, red yeast (monascus) rice wine and smoked apple-wood or lychee-wood.

Jump to recipe Dragon cookies are popular Malaysian Chinese New Year cookies that are very similar to the much loved Chinese butter cookies. You may like to try some of my vegan and gluten free Chinese New Year cookies recipes like Peanuts Cookies, Cashew Nuts Cookies, Walnut Cookies, Paleo Almond Cookies, Daisy Custard Butter Cookies and Cacao Dahlia butter Cookies. Chinese New Year, often referred to as the Lunar New Year or the Spring Festival, is considered the most momentous traditional Chinese festival celebrating the first day of Spring and the start of a new year on the traditional Chinese calendar. Some customs of Chinese New Year include: Spring cleaning of the house before Chinese New Year; shopping for new clothing before Chinese New Year, preferably red or bright colours; sending of greeting cards or messages to friends and relatives before and during Chinese New Year; attending Chinese New Year Eve reunion dinner for the whole family; giving of red packets or envelopes to children and unmarried adults; wearing of new red or colourful clothing; visit family and friends bearing gifts; consumption of festive feasts that are delicious, with pretty presentations of the dishes and auspicious connotations; eating of dumplings for wealth in the new year, a custom mainly in Northern China (some of my dumplings recipes are Gluten Free Potstickers and Beef and Leek dumplings plus my wonton recipes Homemade Wonton Wrappers and Pork and Prawns Wonton Soup); and consuming Glutinous Rice Balls, “Tang Yuan” in Chinese, which are a traditional food for the Southern Chinese.

An easier method is without the levain, using only flour, sugar, milk, eggs, lard or butter and baking powder or baking soda or both as raising agents. For my gluten free ma lai gao recipe, I am using gluten free self-raising flour, corn (maize) starch, coconut sugar, maple syrup, vegan butter, rice milk, vanilla extract, baking powder, baking soda and salt. This recipe is also low carb, dairy free, nut free, soy free, yeast free and refined sugar free. Subsequently, the Cantonese chefs took this adjusted version of the cake to Hong Kong and Guangdong province and modified this symbolic cake to suit local tastebuds and called it ma lai which means malay and gao means cake in Cantonese.