Keto Cheesy Bagel

I have been trying to think of what food to prepare for my eldest son who is currently taking his O level exams. The meal should have the little to no carbohydrates on exam day as this would induce sleepiness. Therefore I had to make something for him to go with his butternut squash soup which I prepared for his brunch before he headed out for the test. So here is my Keto bagel that is not only very cheesy but also goes well with the soup. Tada!!

Ingredients

  • 210g Almond Flour
  • 14g double acting baking powder = 1 tbs
  • 210gcups grated mozzarella (low moisture)
  • 115g beaten eggs (2 large eggs) + 1 whole beaten egg for brushing
  • 1g ground oregano = 1/2 tsp
  • 3g onion powder = 1 tsp
  • 3g garlic powder = 1 tsp
  • 2g thyme = 1 tsp
  • 25g grated parmesan
  • 100g whipping cream
  • Some black sesame for sprinkling

Method

  • Preheat oven at 180 degree celsius
  • Prepare your tray with baking sheet.
  • Sift the almond flour and baking powder together
  • Add in the garlic powder, thyme, onion powder, ground oregano, grated parmesan, whisk to incorporate all the ingredients together. Add the grated mozzarella, mix and incorporate well.
  • Add the beaten egg, followed by the whipping cream, mix well until all are well combined. The resulting mixture is sticky.
  • Scoop big spoonfuls of the mixture, using a tablespoon and place it on your tray. Use your wet fingers to form a circlular patty and use your index finger to make a hole in the middle. the hole has to be big enough as it will spread and expand during baking. My bagel had a height of about 2.5cm, a diameter of about 9.0cm and the diameter of the hole about 5.5 – 6.0 cm. Make sure to give enough space between each bagel. (please refer to picture below). Use your wet fingers to make the bagel as compact as possible after making the hole.
  • Do the same for the rest of the mixture
  • Brush the top with a beaten egg , sprinkle on some black sesame
  • Bake for 13-14 minutes or until it becomes golden brown (turn the tray after 7 minutes)
  • Let it cool down a little bit before transferring the bagel to a wire rack.
  • Slice and serve with cream cheese, sliced avocados or even pair it with a bowl of warm creamy soup.

Cordycep Flower and Peach Gum Steamed Chicken with Dried Scallops and Mushrooms

This Steamed chicken is one of the many dishes that my family loves. It is both healthy and easy to prepare. What is more is that with the addition of Huiji Waist Tonic, this dish packed with even more nutrients which makes it an ultimate nutritious dish. This tonic consists of premium quality herbs and vitamins which strengthens both the body and waist, improves complexion, supplements both tendons and bones and even invigorates the spleen and stomach to ensure complete nourishment for your entire body. It is suitable for children 7 years old and above. Its so flavourful and wholesome that even my son wishes that he could be served such a meal in his National Service in the future!

The essence of the steamed chicken goes very well with the herbal tonic. It gives the sauce additional mouthwatering flavours that pairs perfectly well with a hot steamed rice. As always, my children would scramble to spoon out the sauce and drizzle it all over their rice, gobbling up their meals in minutes.

Ingredients

  • 3 chicken leg
  • 20g goji berries (rinse)
  • 10g cordycep flower (rinse)
  • 15g peach gum (rinse, soaked overnight, remove the impurities, discard the liquid)
  • 6 pcs dried shiitake (rinse and soaked with hot water until soften, discard the liquid)
  • 6 pcs dried scallop (rinse and soaked with hot water until soften, discard the liquid)

Marinate

  • 2 sliced ginger (julienned)
  • 5g sesame oil
  • 30g scallop sauce
  • 15g soy sauce
  • 30g shaoxing wine

Herbal Tonic

  • 20ml Huiji Herbal Tonic

Method

  • Marinate the chicken, ensuring that the whole chicken leg is completely coated by the seasoning. Cover and put it in the chiller for at least two hours.
  • Place the chicken on your steaming dish, flake the softened scallop and place it on top of the leg, followed by the Cordycep flowers and peach gum. Scatter the Goji berries, and shiitake on the dish.
  • Steam at high heat for 45 minutes or until the legs are soften and cooked through. I normally make this dish on my electric steamer.
  • Drizzle the Huiji Tonic over the dish before serving
  • Serve with a bowl of hot rice.