If you’re interested in getting started with essential oils, here are November promotions!
There’s 10% off the Ginger 15ml essential oil blend.
For those on the Loyalty Rewards Program (LRP) with doTERRA, the Product of the Month is a Cedarwood 15ml essential oil. Your LRP orders need to be shipped before the 15th November to receive your Product of the Month with a minimum of 125pv.
The 50 for 50 enrolment promotion continues until the end of November.
This month we’ve also got BOGO deals! Check out the details below.
When I think of Laksa, I imagine a bowl of hot steaming, slightly spicy, creamy coconut with a bunch of delicious goodness! There are so many variations out there and it really is a great soup all year round. Normally, I’d use a whole chicken to make my stock and broth, but this time around, I experimented with my ingredients to make a vegan laksa. You can choose to add soy sauce.
I made my veggie stock from scratch using half a cabbage, handful of shiitake mushrooms, 4 medium carrots, half a celery, 1 leek and two onions with the skin on. Be sure to give the veggies a quick rinse and they only need to be roughly chopped. In a stock pot with 6 litres of water, cook for about 4 – 6 hours until it’s reduced to about 4 litres.
2 tbsp sesame oil
3 tbsp curry powder
6 tbsp Vegan laksa paste
6 cups veg stock
1 400ml can coconut milk
1 large head broccoli, chopped
1 zucchini sliced
10 button mushroom quartered
2 large tomato, chopped
toothpick ginger essential oil
1 drop of lemongrass essential oil
toothpick of black pepper essential oil
1 250 tin of sliced bamboo shoots
vermicelli noodle for 6
2 tbsp brown sugar
2 large handful bean sprouts
4 spring onions, sliced
1/2 cup mint leaves
1/2 cup fresh coriander leaves
slices of lime
- Heat the sesame oil in a large wok, and fry the Laksa Paste until it is fragrant.
- Add in the coconut milk and vegetable
stock and stir well.
- Add the tomato, broccoli, zucchini, mushrooms into the mixture, and cook on high until mostly tender; about 5-10 minutes.
- While cooking, place the vermicelli in a bowl of hot water. If you’re using thicker noodles, heat them in a small pan over a medium heat.
- Stir in the brown sugar and essential oils.
- When the noodles are soft and the vegetables are tender, divide the noodles out between the 6 bowls.
- Ladle the soup onto the noodles, diving it between the bowls.
- Top each soup with bean sprouts, spring onions, mint leaves and coriander, and serve with 2 slices of lime.
Vegan Laska Paste
(Makes enough to feed 8)
3 red chillies
2 tsp ground coriander
2 tsp paprika
1 tsp cumin
1 tsp turmeric
1 white onion, chopped
4 lemongrass stalks, white part only, chopped
3cm piece galangal, peeled and chopped
1 small handful cashew nuts
3 garlic cloves, chopped
1 tbsp sesame oil
2 tsp brown sugar
2 tbsp lime juice
- Heat the coriander, paprika, cumin and turmeric in a pan for several minutes until fragrant.
- Place the spices in a blender or food processor with all other ingredients and blend into a fine paste.
- Place into an airtight container, ready for use!
Gyozas are one of my favourite dishes to make and it’s so easy once you get the hang of pleating many. The other day, I invited our mothers group to my place for lunch and made Gyozas! There are many different recipes on the internet and various ingredients to substitute with. The version I’ve got here is lovely because of the little crunch you get from the water chestnuts. You can also use a cup of cabbage or bamboo shoots, but water chestnuts is just simply divine! I’ve also included a vegan version below too.
Ingredients: 500g chicken mince, 200g can of water chestnuts, 2 spring onions finely chopped, ginger essential oil (toothpick) or 2tsp of minced ginger, 1 small garlic clove finely chopped, 1 tsp caster sugar, 1 tsp sesame oil, salt / pepper to taste, 30 pack gyozas, 1 tbsp vegetable oil, ½ chicken stock (or water), soy sauce to serve
Ingredients: 10 button mushrooms, ½ can 200g of water chestnuts, handful of green beans thinly sliced and chopped, 2 spring onions finely chopped, 1 small garlic clove finely chopped, 1 tsp caster sugar, 1 tsp sesame oil, salt / pepper to taste, 30 pack gyozas, 1 tbsp vegetable oil, ½ cup water, sesame oil to serve (optional: grated carrots, chopped bamboo shoots, shredded cabbage).
- Combine chicken mince, finely chopped green onions, minced ginger (or using a tooth pick, dip into ginger essential oil and dip into mixture – it’s very pungent so 1 drop will be too much), garlic, finely chopped water chestnuts, sugar, sesame oil, salt and pepper in bowl.
- Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoon of chicken mixture on to the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat the edge 4-5 times. Fold over to enclose the filling. Place on a plate. Repeat with remaining mix and wrappers.
- Heat vegetable oil in a large fry pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the pan. Return to heat and cook for 2 minutes or until the base of the dumplings are golden. Pour ½ cup chicken stock over the gyoza, cover with a lid (careful, it might splatter!). Cook, covered, for 3-4 minutes or until gyozas are cooked through and water has evaporated. Add a couple of drops of sesame oil, spread around pan and allow gyoza to get crispy. Remove from heat and set aside for 2 minutes.
- Place on a serving platter and sprinkle with green onions. Serve immediately with soy sauce.
Last weekend, I made steam BBQ pork buns. It’s a rare treat as I don’t often make it and really missed authentic Vietnamese home cooking. It spurred me to get the steamer out and make something delicious! I’ve added a drop of ginger essential oil to help cut through all the sweet & saltiness of this dish. Try it, you’ll be surprised!
For the dough:
- 1 teaspoon active dry yeast
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 cup corn starch
- 5 tablespoons sugar
- ¼ cup canola or vegetable oil
- 2½ teaspoons baking powder
For the filling:
- 1 tablespoon oil
- ⅓ cup finely chopped shallots or red onion
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons dark soy sauce
- ½ cup chicken stock
- 2 tablespoons flour
- 1 drop of ginger essential oil
- 1½ cup sliced pork belly
- In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and corn starch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours.
- While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Add in sliced pork belly and fry until cooked. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Set aside to cool. Add 1 drop of ginger essential oil and stir through while it’s cooling down. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out. A neat trick is to also take a pair of scissors and cut up the meat so that it’s little bit sizes too.
- After the dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you’re having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 8cm squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the centre and thinner around the edges). Add some filling and pleat the buns until they’re closed on top.
- Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a metal pot steamer (be sure the boiling water does not touch the buns during steaming process). You can use the wooden steamers too! Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.