Kordel’s Active Oat 35™: Kelly Siew Whips Up Healthy Food for a Healthy Heart!

Tis the Time to Put Our Hearts First!

Though as much as I love food and however obsessed I am with it, I tend to indulge in a lot of delicious but not healthy food. My perception of healthy food falls a little shorter in flavors than those unhealthy ones I guess. My mom has been asking me to take oat in my daily meals to combat my cholesterol, especially over the festive season where I tend to take indulgence to a new level. The truth is I am really not a fan of oats. It taste bland and tends to have a sandy texture.

I was skeptical when I received an invite to a Healthy Plate Culture organized by Kordel’s Active Oat 35™. The invite promised an evening of cultivating heart - healthy eating habits and a dinner by multi-talented Kelly Siew. Kelly wears many hats and is the perfect role model as she cooks healthy dishes from the heart through her blog here when she is not out there crooning songs to all. A doctor by degree, it’s no wonder she cooks like she does, the healthier way. Our event was held at a gorgeous HyperKitchen located at the very top floor of Verve Suites. Talking about cooking and dining with a fabulous ambience!

Our evening started with a presentation of Kordel’s Active Oat 35™ which was launched at the beginning of the year. It’s formulated to suit the palate and to meet the needs of busy lifestyles in today’s world. There is no excuse to say that one does not have enough time to cook oats for a healthy meal as Kordel’s Active Oat 35™ which consist of oat beta-glucan, a soluble form of fibre grinded to powder form. Simply enjoy the full benefits of oats and its cholesterol lowering properties with just two tablespoons of oat bran powder which can be added into any drink or food in the daily meals.

Oat beta-glucan is clinically proven to be good for heart health. Besides controlling Total Cholesterol LDL-Cholesterol levels, it assists with management of diabetes by slowing sugar absorption, helps in weight management because of its high levels of soluble fibre and improves digestive health by helping good bacteria to flourish. The best part is that only 3g of oat beta-glucan is needed per day which equals in two scoops of Kordel’s Active Oat 35™.

What makes Kordel’s Active Oat 35™ better than other brands in the market is that it uses PromOat™, a non-genetically modified premium oat produced through a patented Swedish chemical- and ethanol-free process. It also has a higher concentration of oat beta-glucan. It’s neutral taste and off-white color allows versatility as it can easily be incorporated into our meals.

I tasted the Active Oat 35™ mixed with water and honestly consider it pretty decent. It’s smooth and very neutral in flavors. I am happy with this texture and was looking forward to sampling Kelly’s home cook meal injected with Kordel’s Active Oat 35™. Recipes included below…

Kelly showed us how to whip up a healthy green smoothie using the Active Oat 35™. It’s a fairly simple recipe and there are no rules as one can just add whichever greens, fruits and liquid to the smoothie. Just remember to add in a scoop of Active Oat 35™. Kelly’s smoothie tasted refreshing and yummy.

Our meal started with a simple Beetroot Hummus with Carrot and Celery Sticks. The Beetroot Hummus includes 2 tablespoon of Kordel’s Active Oat 35™ which I can hardly tell it’s there but it’s great to know I am eating my oats! Love the bright natural colors of the beetroot with the crunchy vegetables…

Beetroot Hummus with Carrot and Celery Sticks Recipe

Gluten free, Vegan (serves 8-10)

1 large beetroot (or 2 medium)
1 can of chickpeas
2 scoops of Active Oat 35
Juice of half a lemon
1 clove of garlic
1 tablespoon of tahini
Olive oil
Salt to taste
3, 4 carrots
Few stalks celery
Water crackers (store bought)

Roast the beetroot for 1 hour and let cool completely.

In a blender, add drained chickpeas (reserving the liquid to adjust consistency), 1 clove garlic, roughly chopped beetroot, tahini, salt, and blend til smooth.

Add olive oil, Active Oat 35, Lemon juice and blend again, adjusting the consistency with water or the drained liquid.

Serve with carrot and celery sticks or crackers.

Our next recipe of Prawn & Avocado Salad with Homemade Coriander Mayonnaise had leafy greens, sautéed prawns and fresh avocado lightly dressed in a light and creamy homemade mayonnaise. I was particularly fond of the coriander mayo as it was light in consistency but packed a lovely creamy flavor. I agree with Kelly on this, making your own mayo is just really delicious compared to the ones outside!

Prawn & Avocado Salad with Homemade Coriander Mayonnaise Recipe

Gluten free, Vegan (serves 8-10)

500g Medium Prawns
2 Avocados (cut into bite size pieces)
Mesclun salad (pre-packed)
1 Carrot, shredded
Juice of half a lemon
Lemon zest
1 clove garlic

Mayonnaise
2 Egg yolks
1 cup-1 1/2cups Grapeseed oil
1 teaspoon Dijon Mustard
1 Scoop Active Oat 35
Lemon juice (half a lemon)
Coriander
Salt and pepper to taste
1 tablespoon hot water

*Make sure all ingredients are at room temperature.

To make the mayo, first emulsify egg yolks and lemon juice with a balloon whisk.

Add mustard and whisk again.

Slowly add the grapeseed oil while whisking and take to desired thickness.

Half way through adding the oil, add the scoop of Active Oat 35 and coriander, whisking continuously.

Season with salt and pepper, check for acidity and add more lemon juice if needed. If the mayonnaise is too thick, add 1 tablespoon of hot water.

Peel, devein and rinse the prawns and place in a bowl. Season with minced garlic, salt, pepper and zest of one lemon.

Heat olive oil in a large sauté pan over medium heat. Sauté the prawns for about 1 minute each side until cooked through. Be careful not to overcook. Remove prawns and set aside.

To assemble the salad, toss the grated carrots and mesclun leaves well, then place on a plate. Add the prawn and avocado, squeeze lemon juice all over and drizzle the mayo on top.

The main dishes were my favorite that night. Meatballs in Marinara Sauce served with Cauliflower ‘Mac and Cheese’. I still can’t believe that there is oat in the meatballs and mac & cheese. The flavors are just so warming and robust. Even the mac and cheese with cauliflower is delicious! I am so happy to have the recipes because I am definitely going to make them. What really stands out was that the dishes have great flavors but are not overly heavy. None of the dishes had left overs that night.

Meatballs in Marinara Sauce Recipe

Gluten free (12 large meatballs or 16 smaller meatballs)

500g of Ground Lean Beef
2 scoops of Active Oat 35
Half an onion, finally chopped
1 clove garlic, minced
½ cup of Italian parsley, finely chopped
Handful of Pine nuts (roughly chopped)
1 tablespoon of Grated Parmesan cheese
1/8 cup Milk
A drizzle of Olive oil
1 tablespoon of Tomato paste
Salt and Pepper, to taste
½ Teaspoon of Paprika
½ Teaspoon of Cumin
1 egg, beaten

Marinara sauce
1 canned tomatoes
2 shallots, chopped finely
2 cloves of garlic, minced
1 carrot, grated
1 stick of celery, finely chopped
1 tablespoon tomato paste
100ml of chicken stock
1 dried bay leaf

To make the marinara sauce, heat olive oil in a large pot over medium high heat.

Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.

Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.

Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes, chicken stock and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate.

To make the meatballs, add all ingredients in a large bowl and mix with hands thoroughly. Roll into equal sized balls.

Heat olive oil over medium heat, sear the meatballs on all sides, then add to the marinara sauce and simmer for 30 minutes or until tender.

Cauliflower ‘Mac and Cheese’

Gluten free

250g Macaroni
Half head Cauliflower, cut into small florets
50g Butter
1/4 cup of Flour
1 scoop of Active Oat 35
600ml Milk
Salt and Black Pepper, to taste
Half teaspoon of Cumin
Half teaspoon of Paprika
1 tablespoon of English Mustard
1 cup of Your favourite Cheese. A combination of Cheddar, Parmesan and Mozarella works well

Bring a pot of salty water to boil and cook Pasta until Al dente (slightly undercooked), add Cauliflower florets in the last 2 minutes.

In a small pot, melt the butter, then add in the flour and Active Oat 35 and cook for a couple of minutes. Slowly add milk and continue whisking until all the milk has been incorporated.

The mixture should coat the spoon and if you draw a line in the middle it stays separate.

Add 2/3 of the Cheese and season with Cayenne, Paprika, Cumin, Mustard, Salt and Pepper.

Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese.
Preheat oven to 180 degree celsius, and bake the Mac n Cheese for 30-40 minutes until golden brown. Let cool for 10 minutes and serve.

Dessert was Kelly’s signature Lemon Tart. She cleverly incorporated 2 scoops of Kordel’s Active Oat 35™ into the tart pastry. I enjoyed the Lemon Tart a lot. Bright citrusy flavors and every spoonful melts-in-the-mouth.

Lemon Tarts

(6 medium tarts)

Lemon Cream Filling:
4 eggs
100g Caster Sugar
150ml Freshly Squeezed Lemon Juice, strained (equals to about 4 lemons)
50ml Freshly squeezed Orange Juice ,Strained
200ml Pouring cream

Shortcrust Pastry:
1 1/2 cup Plain flour
1/2 cup almond meal
2 scoops Active oat 35
1 tablespoons Icing sugar
1 teaspoon salt
150g cold unsalted butter, chopped
2-3 tablespoons ice water

To make pastry, mix flour, Active Oat 35, icing sugar and salt together then rub in the cubed butter until mixture resemble breadcrumbs.

Add ice water (add 1/2 first, and pour in more as needed) to draw the moisture and mix until the dough just comes together.

Form pastry into a disc, enclose in plastic wrap, then refrigerate for at least 30 minutes.

Preheat oven to 180C. Roll out pastry on a lightly floured surface until 5mm thick and use to line 6 x 12cm tart pans.

Trim edge carefuly, then line with baking paper and fill with dried beans or rice.

Bake for 15 minutes, then remove beans and paper, and bake for a further 5 minutes or until golden. Set aside to cool. Reduce oven to 150c.

To make lemon filling, place eggs and sugar in a bowl and stir until just combined; try to avoid creating any air bubbles.

Place cream in a small saucepan and bring almost to the boil, then stir in the egg mixture.

Gently stir in orange and lemon juices.

Using a fine sieve, strain lemon filling into a jug.

Place tart shells on an oven tray and pour in filling.

Bake for 20 minutes and if you are not using an industrial oven, carefully rotate halfway through to ensure even cooking.

To check, gently shake tart; it should be slightly wobbly in the centre.

If undercooked, bake tart for a further 5-8 minutes.

Cool tarts completely before serving (at least 1 hour in the fridge).

I am definitely happier after the meal knowing that I can get my oat beta-glucan incorporated into many forms. It has certainly opened up my knowledge about PromOat™ and the benefits of oat beta-glucan. Kordel’s Active Oat 35™ is now available nationwide in leading pharmacies for RM65.00.

For more information about Active Oat 35™, visit http://www.kordels.com.my/product_info_901003-100051.htm or contact their customer care line at 03-5569 4337 or email them at ask-kordels@cambert.com.my

The Local by Gastro Project, Jaya One: Malaysian Favorite Street Food!

Local Dishes, Perfect for Any Day and Any Time!

Growing up in Malaysia, I consider myself really lucky. With all the culture and races we have, our melting pot of cuisine is one giant ocean of gastronomic lusciousness. We love to eat and we proudly show it all the time, or anytime in the day as a matter of fact!

 

When I was studying abroad, the first thing I missed was Malaysian food. Nothing beats the familiar and comforting flavors of our cuisine, easing away any hardship on those days of stress and unhappy days. And to add further to this, our list of Malaysian favorites is long enough to cater to all our gregarious appetites. Having said this, what are your top 5 Malaysian favorite dishes?

Leading us to The Local by Gastro Project located at Jaya One, Jalan University. TheGastro Project already did something right with their unique combination of combining food and movies. And so, they have boldly ventured out once more with The Local, a restaurant serving up Malaysian favorite dishes. The Local is a no frills restaurant, dressed with minimalist, serving up recipes of Malaysia dishes with affordable prices. It caters to everyone’s appetite whether it be breakfast, lunch or dinner.

We recently gathered there with some foodies to grab a taste of what The Local has to offer. The menu is simple, a two side menu featuring TL specials, Noodles, Rice, Western, Sandwiches, Light Snacks and Desserts with Beverages. Its tight and sufficient as there are also specials of the day.

Pink Nectar is a new addition to the menu and is a play on our local Syrup Bandung jazzed up with cincau and mixed fruits. It’s simple and creamy and the fruits and jelly makes a nice touch to the drink. We finished this drink before our meal was half way through.

Tangerine Mandarin Fizz is fresh, fruity and frizzy while Apple Asam Boi is fresh apple juice localized with a sour and salty preserved plum of asam boi. Another foodie had the Banana Shake and like it with the addition of chocolate sauce.

Rojak Buah was a nice way to whet our appetites. Chunks of fruits and vegetables are soaked in the pungent prawn paste sauce with hints of chili and finely shredded kaffir lime leaves before being covered in crushed peanuts and served with pieces of emping, crispy crackers made from rice. I like the emping as it works well, providing a lovely texture to the rojak.

My all-time-favorite snack, I once took on the challenge to make this myself. And that’s when I realize it’s a lot of work to stand over the stove to make the pancake. Roti Jala with Chicken Curry has four lovely golden yellow pancake rolls served with a very creamy curry chicken. This one makes a great small snack to hold one over till meal time. There is also an option of mutton curry.

The Nasi Kerabu here is delicious! Pretty on a platter, the blue tinged rice had a nice balance of herbs and ingredients. Served with a nutty and creamy Ayam Percik, a wedge of salted egg and crispy crackers, simply squeeze the lime over the rice and savor it with the scrumptious percik sauce. It’s a plate of salty, spicy, sweet and slight tangy flavors with lots of textures. For only RM10, this one definitely makes an affordable meal anytime of the day!

Fried Rice with Chicken Chop is another local take as every one of us loves our fried rice. Here, it is cleverly jazzed up with crispy fried boneless chicken smothered with mushroom sauce, fried egg and steamed veggies. It’s simple and hearty, completing a full quota of carb, protein and greens in a meal.

It is expected that our nation’s most sought after Nasi Lemak to make its mark here. Nasi Lemak with Fried Chicken is beautifully executed here and gets a tick of approval with its fluffy coconut rice, aromatic spiced up fried chicken and rich spicy and sweet sambal with all the normal condiments. I especially enjoyed the fried chicken laced with so many aromatics and spices, rendering a very flavorful chook. The sambal is also pretty good with sufficient richness of pungent chili toned down with a balance of sweetness. A side of crispy Pappadum makes a nice addition. A cup of hot Teh Tarik completed this meal nicely…

When this pot arrived, everyone immediately complimented how wonderful the aroma in the air was. The Claypot Chicken Paratal is a sight to behold. Thick rich creamy, the chicken paratal looked and tasted divine. It has a really great balance of spices and flavors. The claypot kept the rice and curry hot so it was a great idea as one can really savor this slowly. A large piece of chicken was tender as can be while chunks of potatoes are definitely much appreciated in my books. A side of pickled vegetables is just perfect to lift up the richness of the paratal. Highly recommended!

In the noodling department, Curry Laksa and Asam Laksa reigns supreme at The Local. Enjoy piping hot bowls of creamy Curry Laksa filled with chicken, egg, bean curd puff, long beans and more for only RM9 a bowl. The version here is not overly creamy and is redolent of spices. I did wish for the beancurd puffs to be soaked and cooked in the curry, just my matter of preference. The dollop of chili is awesome and aromatic. The Asam Laksa here leans towards Malay version. I loved the laksa gravy so much, I literally polished off most of it. Tangy, spicy and bursting with bold moreish flavors, the gravy is so addictively and satisfying for me. I can taste the bunga kantan and the laksa leaves flavor and aroma distinctively. Shiok!

Sizzling Yee Mee is also available. It has all the usual ingredients but they serve roasted boneless chicken on this instead of the braised chicken on the day we were there.

By now, I was heavily maxed out of tummy space. However I did managed to taste a little Nasi Goreng Kampung TL and found it hearty in flavors. The dish makes a great one dish meal with crispy fish crackers. There are also lots of ingredients like anchovies, prawns and vegetables in the fried rice.

We ended on a high note with a beautifully fried Banana Fritter sprinkled with icing sugar and served with scoops of vanilla ice cream. Never was a banana fan but I do like the fritter as it was lightly coated with the crispy thin batter and the banana was ripe and sweet.

There is also a chunky ABC for dessert! Sweet, fruity and filled to the max with lots of condiments, a great ABC always makes a refreshing ending…

The Local showcases what they do best, Malaysian favorites prepared well and with care. For a restaurant like this, their prices are decent considering the air conditioned ambience. The Local also serves some Western dishes like Fish and Chips and Chicken Chop. I also spied the Bubur Pulut Hitam on their dessert menu which is one of my favorite local desserts.

THE LOCAL BY GASTRO PROJECT

Block D, Unit 7 Level G

Jaya One

72A, Jalan University

46200 Petaling Jaya

Tel: 603 7491 9141

Facebook: www.facebook.com/thelocalbytgp

Business hours:  8am to 9pm

More photos available at my Facebook: ChasingFood Dreams