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Ideas and Recipes

 

Noodle and Rice Dishes

Handmade Moringa Lasagne Egg Sheets

Handmade Lasagne sheets tastes better with an earthy twist of HAK’s Moringa Powder! A beautiful presentation of green with all the nutrition from Moringa!!!

Ingredients:

  • 250g of all-purpose flour, plus more for dusting.
  • 3 egg yolks
  • 2 large eggs
  • 10g of moringa powder.

Instructions:

  1. In a large bowl sieve flour and mix with moringa powder. You may add more moringa if you want the green shade to be darker and flavour intensity to be stronger.
  2. After mixing the flour and moringa powder, make a well in the centre and add the whole eggs and egg yolks. Depending on the size of the eggs you have, should the mixture seem too wet, add more flour. If it looks a bit too dry, add more egg yolk.
  3. When the dough is well combined, remove it from the bowl to a flat floured surface, Hand knead the dough until smooth, elastic and smooth in colour for about 10 to 15 minutes.
  4. Place the dough back in flour dusted big bowl and cover with damp tea towel and let it rest for about 30 minutes to 1 hour.
  5. Meanwhile, get a flat surface that is floured ready for the lasagne sheets.
  6. Cut the dough into 4 parts. Flatten the dough and put it through a pasta machine or if you don’t have you can roll the sheets with a rolling pin. Lightly dust with flour as you do it.
  7. Feed the pasta sheets through the pasta machine until you get an even thickness (about 5mm).
  8. Lightly dust the sheets with flour and place it in a baking tray & cover with damp tea towel.

Note: The same recipe could be used if you wish to make Blue Pea Flower Lasagne Sheets.

 

Moringa + Kampung Ginger Powder Herbed Rice

Infuse some natural flavour and green shade to your rice by adding Moringa Powder and Ginger Kampung Powder !

Ingredients:

  • 2 cups of long grained basmathi rice
  • 1 cup of jasmine rice
  • 4 cups of cold water
  • 1 teaspoon of HAK’s Kampung Ginger Powder
  • 2 teaspoons of HAK’s Moringa Powder
  • 2 teaspoons of mushroom seasoning or Salt.
  • 2 tablespoons of vegetable oil
  • Optional: Pandan leaves

Instructions:

  1. Wash the rice and drain any access water out.
  2. Place a pot on medium flame heat and add vegetable oil. If you have fresh pandan leaves you may also add it at this stage for intense fragrance and sweet notes of pandan flavour. When the oil is well heated, add the washed rice.
  3. Stir so that the oil is well distributed to coat the rice, add HAK’s Moringa Powder and HAK’s Kampung Ginger Powder. Mix well.
  4. Add water, mix the content and close the lid.
  5. When the water is boiling. Give the rice a final stir and put the heat on low and close the lid. This should take about 10 to 15 minutes depending on the intensity of your low heat.
  6. Fluff the rice with a fork when it is cooked and serve with your favourite curry.

 

Blue Pea Powder + Kampung Ginger Powder Infused Rice

Infuse some natural cobalt blue colour coming from the beautiful Blue Pea Flower and the heat of Kampung Ginger to your rice!

Ingredients:

  • 2 cups of long grained basmathi rice
  • 1 cup of jasmine rice
  • 4 cups of cold water
  • 2 teaspoon of HAK’s Kampung Ginger Powder
  • 2 teaspoons of HAK’s Moringa Powder
  • 2 teaspoons of mushroom seasoning or Salt.
  • 2 tablespoons of vegetable oil
  • Optional: Fresh pandan leaves.

Instructions:

  1. Wash the rice and drain any access water out.
  2. Place a pot on medium flame heat and add vegetable oil. If you have fresh pandan leaves you may also add it at this stage for intense fragrance and sweet notes of pandan flavour. When the oil is well heated, add the washed rice.
  3. Stir so that the oil is well distributed to coat the rice, add HAK’s Butterfly Blue Powder and HAK’s Kampung Ginger powder. Mix well.
  4. Add water to the pot of rice and mix well before closing the the lid.
  5. When the water is boiling. Give the rice a final stir and put the heat on low and close the lid. This should take about 10 to 15 minutes depending on the intensity of your low heat.
  6. Fluff the rice with a fork when it is cooked and serve with your favourite Asian Salad, HAK’s Sambal and fried fish or chicken.

 

Hand-pull Blue Pea Flower Noodles with Mushroom (Biang Biang Noodles with a shade of Blue)

Recipe adapted from Red House Spice

 

Ingredients for the dough

  • 250g of all-purpose flour
  • 125ml water
  • ½ teaspoon of salt
  • 10g to 15g of butterfly blue pea powder (depending on the blue intensity that you prefer)
  • Cooking oil to coat the dough.

 

Ingredients for the seasoning

  • 5 to 6 shiitake mushrooms
  • 4 to 5 oyster mushrooms (cut lengthways)
  • 200g of shimeji mushroom
  • 4 to 5 cloves of garlic or more to your preference! Minced.
  • 2 teaspoons of sesame oil
  • 2 tablespoons of butter
  • Mushroom seasoning (for vegetarians) OR chicken seasoning OR salt to your preference
  • Chopped chilies or chili flakes

 

Garnish: Garnish with chopped spring onions and coriander leaves.

 

Instructions for the noodles.

  1. Hand mix flour, water and salt. Knead until combined and very smooth. This may take about 10 to 15 minutes. If the dough is still not smooth after 15 minutes, please let the dough rest for 15 minutes before kneading the dough for the second time till it becomes smooth.
  2. Divide the dough into 8 even portions. Knead each portions again and shape it into oval like shape.
  3. Thoroughly coat each portion in oil and set aside in a container. Let it rest for 1 hour.

Instructions for the seasoning.

  • While waiting for the dough to rest, melt the butter on very low heat and add the sesame oil.
  • Gently fry the minced garlic until golden brown and add all the different types of mushroom a little bit at a time. At this point you can increase the heat to cook the mushroom and to reduce the amount of water coming out from the mushroom.
  • Add mushroom seasoning OR chicken seasoning.
  • Optional: You may add some chili flakes or for additional heat fresh chopped chilies.

Shaping the noodles

  1. After the doughs are well rested, flatten each dough lengthways with a rolling pin.
  2. Use a chopstick to make an indentation in the middle of the dough and let the dough rest for about 10 to 15 minutes.
  3. Hold each end of the dough and pull gentle as you slaps the dough on a flat surface. This action will make the dough stretch out longer and go thinner.
  4. Put the noodle on a surface and break it using the earlier indentation that you made earlier with the chopsticks.

Boiling the noodles

  1. Put the noodles in boiling salted water. Try to cook about 2 to 3 noodles for about 2 minutes to cook through. Then place it in a colander to drain excess water.

Finally mix the mushroom or chicken seasoning with the noodles while it is still hot.

Serve immediately with spring onion and coriander as garnish.

 

Sweet Dishes

Moringa with white chocolate chips cookies

Recipe adapted from Becca’s Brown Butter White Chocolate Matcha Cookies

Ingredients:

  • 400g of multipurpose flour
  • 1tsp of baking soda
  • ½ tsp salt
  • 227g of unsalted butter
  • 20g of moringa powder, may add more if you wish for a more intense flavour or colour.
  • 60g of white sugar
  • 130g brown sugar
  • 1tsp of vanilla extract
  • 2 eggs at room temperature
  • 1 cup of white chocolate chips

Instructions:

  1. Preheat oven to 180 Celsius
  2. Melt butter over low heat until it turns golden yellow in colour. Pour butter in heat proof bowl to cool. The golden yellow butter will eventually turn into a darker shade when it cools down.
  3. Combine flour, baking soda, salt and moringa powder in a medium size bowl and set aside.
  4. Add white sugar and brown sugar to the cooled down brown butter. Mix and combine. Once well combined add eggs and vanilla essence. Whisk together. Whisk until you get a light and creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.
  5. Once wet ingredients are well mixed, slowly add in the dry ingredients from step 3.
  6. Add in the white chocolate chips and mix until they are well incorporated.
  7. Let the dough rest at room temperature for 30 minutes. This will produce thinner and crispier cookies. If you prefer chunkier cooking then let the dough rest in the fridge for about 30 minutes.
  8. Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
  9. Bake for 9-11 minutes.
  10. Let cookies cool for 10 minutes before putting jthem on a cooling rack.
  11. Cool cookies for another 15 minutes before serving.

 

Drinks/Shakes and Yoghurt

Butterfly Blue Pea Ice Lemon Tea

Thanks to the natural and magical Blue Pea Flowers, your Ice Tea will impress your guests with its reaction towards lemon!

Ingredients:

  • 1 pot of water
  • 2 teaspoons of HAK’s Butterfly Blue Pea Powder (you may add more if you wish to a more intense flavour)
  • 1 lemon
  • 1 tablespoon of white sugar (or to your preference)
  • Ice cubes
  • 2 or 3 stalks of lemongrass

Instructions:

  1. Put a pot of cold water on medium heat stove.
  2. Add bruised lemongrass stalks, sugar and HAK’s Butterfly Blue Pea powder. Let it boil till the fragrance of the lemongrass infused into water and the blue pea powder mixes well. Boil for about 20 to 30 minutes
  3. Meanwhile squeeze 1 whole lemon and set the juice aside in a smaller bottle.
  4. Sieve the boiled Butterfly Blue Pea + Lemongrass tea and let it cool down.

Serving Instructions:

  1. A = In a clear glass put in some ice, pour some lemon juice on the ice.
  2. B = Place your cooled down Butterfly Blue Pea + Lemongrass tea in a clear pitcher bottle
  3. When trying to impress your guests, place A and explain they are about to watch magic in front of their very eyes. The blue tea in B will turn from blue to purple when it touches the surface of A! Magic or science whichever side of the story you prefer to relate to your guests!

Moringa Powder with Plain Yogurt

Plain yogurt tastes really good with HAK’s Moringa Powder. The beautiful earthy notes blends in well with the tartness of the plain yogurt. A great antioxidant boost for your morning breakfast.

Ingredients:

  • 1 cup of plain yogurt
  • 1/2 teaspoon of HAK’s Moringa Powder
  • Optional: Chopped bananas and chopped almonds to add crunch.

Instructions:

  1. Sprinkle ½ a teaspoon of HAK’s Moringa Powder to a cup of plain yogurt
  2. Eat as it is or you may also add fruit or nuts of your choice for a healthy start to the day!

 

Moringa Powder with Banana Milk Shake

Add the earthy twist of HAK’s Moringa Powder to your Banana Milk Shake! Not only beautifully green to look at but also rich in antioxidant!

Ingredients:

  • 1 cup of plain milk
  • 2 bananas
  • 1/2 teaspoon of HAK’s Moringa Powder (you may add more if you wish to a more intense flavor)
  • Optional: Honey to your sweet preference.

Instructions:

  1. Blend milk together with bananas and HAK’s Moringa Powder.
  2. Serve in a glass. You may also add some honey to your preference.

 

Butterfly Blue Pea Powder with Banana Milk Shake

Add some colours to your Banana Milk shake! HAK’s Butterfly Blue Powder gives a natural blue shade to your Banana Milk Shake! Not only beautifully blue to look at but also rich in antioxidant!

Ingredients:

  • 1 cup of plain milk
  • 2 bananas
  • 1/2 teaspoon of HAK’s Butterfly Blue Pea Powder (you may add more if you wish to a more intense flavour)
  • Optional: Honey to your sweet preference.

Instructions:

  1. Blend milk together with bananas and HAK’s Butterfly Blue Pea Powder.
  2. Serve in a glass. You may also add some honey to your preference.