Joyee Cooks: Cold Soba Noodles with Homemade Dipping Sauce with NO SUGAR

Global warming is real. In this episode, we're making cold soba noodles with a healthy soba dipping sauce with NO sugar. It’s a great summer dish that's a good alternative to salad. It's healthy, low-calorie, and vegan.

Here's the full recipe:

Ingredients:

• 1 cup light soy sauce

• 2 liters water

• 1/4 cup sake

• 1 tbsp honey (2 tbsp honey if your sake has salt in it)

• 1 package of dried bonito flakes

• 1 tsp wasabi

• 1 tsp Dashi Powder

Procedure:

1. Add soy sauce into a saucepan or a pot and simmer it over low heat

2. Add Sake, Bonito flakes, and dashi powder. Mix Well.

3. Add 2 cups of water (or add all the water in your pot if your pot is big enough)

4. Add honey. Mix well.

5. Pour the liquid into a jar or container.

6. Add remaining water into the jar or container and store it in the fridge for at least 5 hours or overnight.

7. Serve with Soba noodles.

Note 1: Once the soba noodles are cooked to desired texture, run under cold water to lower the temperature and stop the cooking process.

Note 2: You can adjust the amount of water to your preference.

Joyee Cooks: 2 Ingredient Mocha with COPYCAT HEYTEA Salted Cream Cheese Foam

I've never been a fan of sugar drinks, but there are a few beverages I would occasionally get. Other than the "Milo dinosaur", other drinks that earned my approval include the salted cream cheese foam from Heytea.

If you've never tried HeyTea's Salted cream cheese foam, this is your chance to try it before you get to visit a store in Asia. If you've tried their drink, crave it, but have no access to them, you can DIY. If you've tried it and live in Asia and don't want to line up for it or pay a hefty price for it, you can recreate it at a much lower cost now.

Here's how you can make one:

Ingredients:

Salted Cream Cheese Foam:

• Cream Cheese - 2 tbsp

• Milk - 1 tbsp

• Sea salt - 1/4 tsp

• Condensed Milk - 1 tbsp

• Heavy Cream - 100 ml

Mocha:

• Chocolate (melted) / chocolate syrup - 1 tsp (optional)

• Chocolate Milk - Recommend Avalon Chocolate Milk

• Coffee Concentrate - 2 tsp or more (adjust to your liking)

• Chocolate milk / Coffee Concentrate Ice Cubes (anything but water ice cubes)

Procedure:

1. In a double boiler, melt cream cheese with milk, sea salt, and condensed milk. Set aside to let it cool down slightly.

2. In a separate bowl or cup, add heavy cream and cream cheese mixture, and whisk it with an electric whisk or milk frother until it thickens slightly. Don't overwhip it or it will become whipping cream. Set aside.

3. In your latte cup, spread melted chocolate or chocolate syrup around it.

4. Add chocolate milk / Coffee concentrate ice cubes

5. Add (quality) cold chocolate milk

6. Add Javy Coffee Concentrate. Mix well.

7. Top with Salted cream cheese foam.

8. Dust with cocoa powder

9. Decorate with grated chocolate - optional.

10. Enjoy!!
    

Note:

* Since I'm not a regular coffee drinker, the Javy coffee concentrate is an excellent choice for me! It's readily available to make any of my recipes, it's easy to use, and the flavor's bold! I've enjoyed it with my Milo Dinosaur Iced Latte, Oat Milk Latte, and Mocha Iced Latte (which I will also be sharing my recipes with you guys soon). This would also be perfect to make my tiramisu cakes as well.

* After a minute of whisking, I switched from the milk frother to an electric whisk cause I got too impatient. It was too slow.

Joyee Cooks: Pesto Tomato Tarts

Ingredients:

• Puff Pastry Sheets (thawed as instructed on package)

• Pesto or tomato Sauce; or a mixture of both.

• Onion (shredded)

• Mushrooms (sliced)

• Goat cheese (broken into chunks)

• Salt and Pepper

• Walnuts / Pecans / Pinenuts (toasted)

• Egg Wash

• Honey

• Chicken Powder (optional)

Instruction:

1. Add a tablespoon of oil to a preheated pan and stir fry your shredded onions.

2. When the onion is half cooked, add the sliced mushrooms.

3. Season with salt, pepper and chicken powder (optional).

4. If you have some cooking wine, feel free to add to it at the end. Cook until evaporated.

5. Set the mushrooms and onion aside.

6. Open up your puff pastry sheets and lightly dust both sides with flour.

7. Divide puff pastry sheets into equal sized squares. I cut it up into six squares.

8. You can spread your sauce on the squares, but leaving roughly 1.5 cm border dry for the egg wash laster on. Build it with the caramelized mushrooms and onion, goat cheese and toasted nuts. But if you want to make it fancy, go to step 9. Otherwise, proceed to step 12.

9. The diamond method: Fold the square diagonally and using the pastry wheel or knife, cut two slits (about 1.5 cm) from the border, but make sure the cuts don't meet so you don't break it off completely.

10. Open the diamond back up carefully. Bring one of the tip and fold over to the opposite side of the inner corner.

11. Repeat step with the other side.

12. Add sauce in the centre and build it with your caramelized mushrooms and onion, goat cheese and toasted nuts.

13. Brush egg wash around the border.

14. Bake at 400 F for 12 minutes or until golden brown.

15. Drizzle with honey

16. Serve while hot

17.