You know those days where you made plans to get productive, but then things fell through so you just end up stress cooking? Today was one of these days.
So I decided to look on the bright side, and made my own milk tea (sans boba) to fulfill my sweet tooth. It’s actually really easy to do. I specifically looked for a recipe that used non-dairy creamer rather than milk. Like many other East Asians, I’m somewhat lactose intolerant. Non-dairy creamer still isn’t the best thing for my tummy but at least it won’t break me out and send me running to the bathroom.
I took my recipe from the Couple Eats Food blog, but my version of this recipe would be a little less sweet.
Taiwanese-Style Milk Tea (70% Sweet)
- 2 bags black tea (I used English Breakfast, which worked just fine.)
- 1 1/2 cup water
- 1 tbsp granulated white sugar
- 5 tbsp Coffee Mate powdered non-dairy creamer
I decided to make my tea hot, but you could easily make it iced with a cup of ice and a cocktail shaker. I had a cheap one back in college, but I might invest in a grown-up one now. Maybe for parties once Covid-19 is over.
I also bought okra today, which is something I’ve always wanted to try making, since I found it in Southern / Soul Food dishes I would eat (my guilty pleasure.)
Well, this may be my first and last time buying this, because I found out cutting okra actually triggers my trypophobia! *cue screaming* I had to flip them over while cutting the okra to avoid shuddering the whole time.
Anyway, I took this recipe from Vegan Richa, the Indian cookbook that I’ve been basically pouring through since I bought it from Amazon. This Bhindi Masala, or Okra in Sesame Coconut Sauce recipe is officially the 9th recipe I’ve made of hers, in this 264-page book.
This recipe was not as flavorful as some of her other recipes, and it is more of a side dish for me. I think it’s a good way to use up some leftover okra, but I wouldn’t go out of my way to make this again. My other hypothesis is perhaps it due to the coconut flakes I use being very packaged and processed as opposed to fresh, like the kind you can get in Indian stores. Unfortunately due to Covid, it might be awhile until I can make a trek out of my way to go find some better coconut.
Also, you can find some nutritional info for Bhindi Masala on Lifesum, the calorie tracking app I’ve been using. I’m surprised there are so many entries on there! There must be plenty of South Asian food fans on the app because I know I definitely have trouble finding my East Asian foods on there.
That’s all for now. Till next time!
Let me know if you try your hand at the recipe or have any variations based off your own family recipes. Can’t wait to try more Asian recipes soon!
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