Eat Travel By: Shaidah Shafie May 5, 2020 @ 4:45pm

Ingatkan hiasan, rupa-rupanya makanan. Cantik sungguh!

Pernahkah anda lihat kuih-muih atau manisan enak yang sangat sempurna bentuk dan adunannya sehingga sukar untuk memilih sama ada hendak dimakan atau dibuat hiasan?

Lebih-lebih lagi jika melihat sepiring biskut yang sangat cantik seolah-olah dihasilkan oleh mesin dan bukannya buatan tangan.

Pastinya terdetik di dalam hati sayang untuk dimakan, terasa seperti mahu dibingkaikan sahaja kerana terlalu cantik dan sempurna sentuhannya. Itulah yang dihasilkan seorang pempengaruh di laman media sosial Instagram @nm_meiyee (Mei Yee).

Jika dilihat sekali imbas tentu ramai menyangka gambar yang dikongsi itu adalah sarung telefon pintar atau gubahan bunga kecil yang sangat berseni.

Ada juga juadah yang disangka gubahan buah beri disusun cantik dengan latar alas berwarna hijau atau ungu, tetapi sebenarnya pastri enak lagi sedap.

 
 
 
 
 
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Mango coconut tart ♥️ Who loves mangoes and coconut ?????????! Mango and coconut is a combo made in heaven. We absolutely love this tart. It’s sweet, creamy and so delicious. ???????? . I used evaporated coconut milk from @naturescharm ♥️ . I’ll leave the recipe below ⤵️ . Happy weekend ???? . . . . Recipe makes a 12”x 8” tart Crust 2 1/2 cups gluten free oat flour 1 cup almond meal 1/3 cup coconut oil 3-4 tbsp maple syrup 1/2 tsp vanilla bean extract . . Coconut filling 1 can coconut milk 1 can, 360ml evaporated coconut milk @naturescharm 1/4 cup Pure maple syrup, or adjust to taste 2 tbsp cornstarch 1 tsp agar agar powder . Topping 3 large fresh mangoes & red currants . . Preheat oven to 180c. Grease a tart tin with coconut oil. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool. . Pour the coconut cream, evaporated milk, into a sauce pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Then mix in maple syrup. Allow to boil for approximately 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Garnish tart with mangoes and desired fruits. . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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Hakikatnya, bukan sebarang jari yang mampu menyusun dan menggubah sebegitu rupa.

Hijab & Heels paparkan beberapa hasil tangan Mei Yee yang sentiasa menyertakan resipi untuk dicuba oleh sesiapa yang berminat. Hampir keseluruhan resipi yang dikongsi Mei Yee itu menggunakan bahan-bahan berasaskan tumbuh-tumbuhan dan cukup menyelerakan untuk dicuba.

Jom kita lihat beberapa lagi seni gubahan dan susunan kek, biskut serta pastri yang dihasilkan Mei Yee.

 
 
 
 
 
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Matcha white chocolate tart ☘️ . . Made with Organic Midori Jade Matcha powder from @suncorefoods ???? Code “MEIYEE15” for 15% off ???? . Tart pan from @nordicwareusa ♥️ . Ingredients Crust 2 cups whole wheat flour 1 1/3 cups almond meal 3/4 cup powdered sugar 200g cold vegan butter 3 tbsp cold almond milk 1 tsp vanilla pinch of salt . . Filling 2 cups coconut milk 1/2 cup soy milk 200g dairy free white chocolate melted 1/3 cup maple syrup, adjust to taste 1 tbsp matcha powder @suncorefoods (dissolved in 1 tbsp water) 1 tsp agar agar powder Pinch of pink salt @suncorefoods . . ???? Preheat oven to 180c. Grease a tart pan (8” deep tart pan) In a food processor, add crust ingredients pulse until combined and dough ball forms. Roll out dough, then place gently into tart pan. Using flower shaped cookie cutter to cut out dough in desired pattern with the remaining dough Bake for 15-18 minutes until crust is golden brown. Allow tart to cool in pan. . . . ???? In a saucepan, bring coconut milk, soy milk to a boil. Add agar-agar, dissolved matcha and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, melted chocolate and salt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set. . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #desserts #tart #food #breakfast #chocolate #cake #foodie #instagram #cakeart #inspiration #foodphotography #foodpics #foodgasm #flatlay #bestofvegan #dessert #foodstagram #healthybreakfast #matcha #cleaneating #instagood

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Pic 1
Siapa tidak terliur melihat tart matcha coklat putih dengan pastri yang sangat sempurna dan pelbagai jenis buah beri disusun melengkung menjadikan ia seperti bahan permainan masak-masak sahaja.

 
 
 
 
 
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Coconut Peanut Mochi ???? Steamed Coconut Pandan Mochi with roasted peanut filling. Delightfully chewy ???? Delicious ???????? . . . Used @naturescharm evaporated coconut milk ???? . . . Ingredients (makes 12) 1 cup glutinous rice flour, 115g 2 tbsp rice flour, 12g 2 tbsp sugar 3/4 cup evaporated coconut milk @naturescharm 1 tbsp coconut oil 1-2 tsp pandan extract, optional . Filling 1/2 cup roasted peanuts, 60g 2 tbsp sugar . Coating Rice flour or desiccated coconut . . In a medium bowl combine all Mochi ingredients and whisk until smooth, Strain mixture through a fine mesh sieve. Grease a small pan with vegetables oil. Pour the mochi mixture onto the prepared pan. Place into a steamer on medium high for 20 minutes. Turn off heat and let mixture cool. . Filling, Using a food processor or blender, pulse the peanuts until a fine crumb is reached. Add 2 tablespoons of sugar to the peanuts and mix. . When the mochi is cool enough to handle, oil your hands with vegetables oil, divide the dough into 12 equal pieces (30g each). Put mochi between 2 sheets of plastic wrap and roll into circle. Add 1 teaspoon of filling and close the mochi by pinching at the seams. Coat Mochi with rice flour or desiccated coconut. . . . . #asianfood #vegan #plantbased #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #cake #food #breakfast #tasty #foodie #instagram #recipe #foodphotography #foodpics #foodgasm #lovefood #dessert #foodstagram #foodstylist #healthybreakfast #delicious #inspiration #bestofvegan #cleaneating #instagood

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Pic 2
Penggemar mochi pastinya tidak akan melepaskan peluang untuk menghasilkan mochi kacang dan kelapa yang sangat comel ini, ia seakan-akan bersaiz mini, tetapi itu bukan masalah, yang penting cuba hasilkan sendiri di dapur anda.

 
 
 
 
 
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Butterfly pea flower coconut sago ???? An easy, healthy and delicious recipe. Hope you’ll enjoy ????Happy Friday, everyone. Xoxo ???? Mei . . Dried butterfly pea flowers from @suncorefoods ???? . . . Ingredients Coconut Sago 7g dried butterfly pea flowers @suncorefoods 2 cups boiling water 1/3 cup sago (tapioca pearls) 1 cup coconut milk 1/4 cup maple syrup . Coconut Pudding 3/4 cup coconut milk 3 tbsp maple syrup 1/4 tsp butterfly pea powder @suncorefoods 1/4 tsp salt 1/2 tsp agar agar powder . . ???? Make an extract with the butterfly pea flowers and boiling water. Place the flowers in a heat resistant bowl. Let it soak for 10 mins until the water turns dark blue. Drain well to extract all the liquid. Let cool completely. . ???? Soak sago in flower extract for 1 hour. . ???? Make the coconut pudding. In a saucepan, bring coconut milk to a boil. Stir in butterfly pea powder? agar-agar and stirring constantly until agar completely dissolve. Then lower the heat and add in maple syrup and salt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the serving jars. Place jars in the fridge to set. . ????In a large pot, bring about 2 cups water to a boil add the flower extract and soaked sago and cook until its soft and translucent. Drain water in strainer and wash it under running tap water. Transfer sago to a bowl, add coconut milk, maple and mix well. . ???? To assemble, remove coconut pudding from the fridge, top with sago-milk mixture, and serve. . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #love #food #breakfast #asianfood #inspiration #coconut #foodie #instagram #foodphotography #foodpics #foodgasm #foodart #beautifulcuisines #summer #dessert #foodstagram #healthybreakfast #fitfood #bestofvegan #cleaneating #instagood

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Pic 3
Sagu santan dengan bunga ungu kecil itu pun tidak boleh dinafikan keenakannya, jika diberikan segelas untuk dicuba, pasti tiada siapa yang mampu menolak kerana sudahlah cantik, rasanya pun pasti sedap.

Memandangkan baru-baru ini ramai yang membuat hantaran resipi sagu gula Melaka di laman media sosial masing-masing, kita cuba resipi sagu santan yang dikongsi Meiyee menerusi akaun Instagramnya:

Sagu santan dengan bunga butterfly pea kering

Bahan-bahan:

Sagu kelapa

7 kuntum bunga butterfly pea kering Suncorefoods

2 cawan air mendidih

¼ cawan sirap mapel

Puding santan

¾ cawan santan

3 sudu teh sirap mapel

¼ sudu teh serbuk bunga butterfly pea Suncorefoods

¼ sudu teh garam

½ sudu teh serbuk agar-agar

Cara penyediaan:

1. Rendam bunga butterfly pea di dalam air panas selama 10 minit untuk mendapatkan warnanya yang terang. Biarkan ia sejuk dan tapis.

2. Rendam sagu di dalam air rendaman bunga berkenaan.

3. Di dalam kuali kecil, panaskan santan, masukkan serbuk butterfly pea dan serbuk agar-agar. Kacau perlahan hingga sebati selama seminit dan padamkan api. Tuang adunan ke dalam bekas sesuai.

4. Di dalam periuk lain, tuang dua cawan air, masukkan ekstrak bunga butterfly pea dan sagu. Biarkan sagu kembang sepenuhnya. Apabila sudah masak, tapis dan bilas sagu.

5. Masukkan sagu ke dalam mangkuk, campurkan santan kelapa dan sirap mapel, kacau perlahan-lahan agar sebati.

6. Untuk menghidang, masukkan puding ke dalam gelas kecil sebagai lapisan bawah dan kemudian letakkan dua sudu besar sagu sebagai lapisan atas. Hias dan bolehlah dimakan.

 
 
 
 
 
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Tofu & spinach potstickers (with spinach dumpling wrappers) ???? . . Recipe Wrappers 2 cups white flour @ceresorganics 2 cups spinach, tightly packed 1/2 cup water 1/2 cup boiling water 1 tsp salt Filling 1 block firm tofu 2 cloves garlic 1 cup finely chopped coriander 2 tbsp grated ginger 1 tbs soy sauce @ceresorganics 1/2 tbsp sesame oil @ceresorganics 1 tbsp rice wine 2 cups spinach, tightly packed 2 tbsp olive oil Make the wrappers; Add spinach and 1/2 cup water in a blender, blend until smooth. Place a fine mesh strainer over a large container and pour spinach juice mixture over it. Press the pulp down with a spatula to get the maximum juice out of it. Measure and set aside 1/2 cup of the juice. . In a stand mixer, mix flour, salt, boiling water and 1/2 cup of the spinach juice, mix until you have a rough ball shape. Dust your work surface with flour, knead dough for 10mins until smooth. Let it rest for 20 mins. Make the filling; In a large bowl. Combine crumbled tofu and all other ingredients excluding olive oil, coriander and spinach. Heat a large fry pan on medium high, add olive oil and once hot add the tofu mixture. cook for 10 mins until the mixture has dried out a little bit. Add the coriander, spinach, stir to wilt and then remove from the heat and allow to cool. Divide rested dough into pieces. Roll each piece of dough into a small ball. Dust working surface press dough to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. . To assemble; Place the wrapper in your left hand. Place 1-2 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge. Repeat the steps to seal the dumpling completely. . Heat oil in a frying pan over medium heat. Fry the dumplings flat side down until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 mins. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. #vegan #whatveganseat #plantbased #foodporn

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Lemon chamomile panna cotta ???? Refreshing lemon panna cotta with hints of floral chamomile. ???? coloured with @suncorefoods Yellow Goldenberry supercolor powder ???? . . Have a beautiful day! ???? . . . . Recipe 1/3 cup freshly squeezed lemon juice 1 canned full fat coconut milk 1/3 cup maple syrup 2 chamomile teabags 2 tsp agar agar powder 1 tsp Yellow Goldenberry supercolor powder for the colour. . Place coconut milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add teabags and leave to brew, covered, for 15 minutes. Remove the teabags and squeeze out all the liquid. Pour the chamomile milk mixture into a small saucepan, bring to the boil. Whisk in agar. Whisk until agar is dissolved. Then add in lemon juice, maple syrup, whisking constantly. Allow to boil for approximately 30 seconds. Spoon 1-2 tbsp of the mixture into each mold. Place molds in freezer for 15 mins to set. . Add the supercolour powder to the remaining mixture and mix to incorporate. Gently pouring mixture over the top of the set panna cotta. Transfer molds to the fridge and leave to solidify. . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #love #food #breakfast #lemon #baking #foodie #instagram #foodphotography #foodpics #foodgasm #rawvegan #beautifulcuisines #summer #dessert #foodstagram #summer #healthybreakfast #fitfood #bestofvegan #cleaneating #instagood

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Gambar kredit: Instagram @nm_meiye

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