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Eating for Two – Recipes by Robin Lim

The following recipes are from “Eating for Two”, by Robin Lim, published by Celestial Arts 2003.

Robin Lim is a respected midwife and poet but also plays a central caring role in her village in Bali. You can read more about Robin and the wonderful work she does by visiting these articles within this website.

Thanks to our contributing writer Meimango for selecting her favourites as she is currently eating for two! And a big thank you to Robin Lim for allowing us to publish these recipes.

Lychee Nut Balls

Great one for kids…

1 can (20oz) lychees
4 oz of cream cheese

Stuff lychees with cream cheese and serve.

Rujak (In Singapore we write Rojak)

A salad for nausea and heartburn:

Serves 4 – 6

1/4 cup hot filtered water
1 tsp tamarind paste
1/4 tsp chilli powder
pinch of salt
1 tbsp brown sugar
1/2 ripe mango, peeled, pitted, and thinly sliced
1 apple peeled, cored, and thinly sliced
1/2 ripe-but-firm papaya, peeled, seeded, and cubed
1 cup cubed fresh or canned (unsweetened) pineapple

In a small bowl, mix the water with the tamarind paste until the paste
is dissolved.  Add the chili powder, salt and sugar; mix well.  In a
large bowl, toss the tamarind sauce with the mangoes, apple papaya and
pineapple and serve.

Caffeine Free Chai

Serves 4 -6

3 cups milk (cow, goat, soy, or rice)
3 cups filtered water
1 large cinnamon stick broken into smaller pieces
4 -6 cloves
2 pieces of star anise
1 (1 inch) piece fresh ginger thinly sliced
2 -4 cardamon pods crushed
vanilla bean
5 -6 tsp raw honey

In a medium saucepan, bring the milk, water, cinnamon, cloves, anise,
ginger, cardamom, and vanilla to a slow boil.  Let it simmer for 7 -10
minutes. You may wish to leave it uncovered, as the aroma is divine.
Remove from the heat and allow the chai to cool until it is just the
right temperature for drinking.  Now add the honey (Remember, honey
should never be boiled.)  Strain and serve in heavy mugs or allow to cool and serve over ice.

Streets of Taiwan Tomato Salad

Serves 2-4

2 ripe tomatoes, sliced into wedges
2 tbs tamari or soy sauce
1 tbs toasted sesame oil
1 (1 inch) piece fresh ginger, peeled and grated
1/2 pound firm tofu, cubed

In a medium bowl, toss the tomatoes with the tamari, sesame oil and
ginger.  Add the tofu.  Serve as a summertime side dish.

Cashew Pumpkin Soup

Serves 4-6

3/4 cup raw cashew nuts
2 cups filtered water
1 small pumpkin (1 – 1 and 1/2 pounds) peeled , seeded and cubed
2 cups vegetable stock
1 cinnamon stick
Sea salt
1/2 bunch of coriander/cilantro, stemmed for garnish

Soak the cashews in the water for 2 hours or longer (over night in
the refrigerator is okay).
In a large pot, combine the pumpkin with the vegetable stock and bring
to a boil.  Add the cinnamon stick and cook until the pumpkin falls
apart when stirred, about 20 -25 minutes.
In the blender puree the cashews with their soaking water until
creamy.  Add to the cooked pumpkin and salt to taste.  Remove the
cinnamon stick before serving and garnish generously with
coriander/cilantro.

Basil Ice Milk

Really simple dessert:

Serves 3-4

Milk (cows milk makes it creamy but you can use goat’s milk, rice milk
or soy milk.)

1-2 generous handfuls of fresh basil leaves
1/4- 1/2 cup of raw sugar

Freeze enough milk to fill two ice cube trays.  Combine the frozen
milk cubes, basil, and sugar in a food processor or blender and
process until smooth.  Serve immediately in bowls.