This very simple and easy recipe to make a light and frothy coffee has been inundating the internet…and only requires three ingredients.

It was so funny when I saw so many of dalgona coffee recipes on the internet, which is nothing more than whipped coffee I just laughed…laughed because my aunt used to make this all the time using a simple fork when we were living in Brazil…more than 30 years ago…

I topped the coffee foam on a cup of Oatsome milk with a few ice cubes…it was so delicious, the combination of creamy coffee with oat milk…tasted like dessert in a cup.

Oh, before I continue, this was my first-time trying oat milk as I got an invitation to try Oatsome from BetterBody Food.

I received a sample of Oatsome for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What is Oatsome?

Oatsome is an alternative for dairy milk, it is organic, non-GMO and gluten free. It tastes delicious and you can use in your baking, coffee…it is somehow creamy and yes, taste great.

– Do I personally like Oatsome?

Yes, it is creamy and super delicious, and it sure can substitute milk in every possible way. It is something that I would buy, especially that my husband is lactose tolerant.

– What is dalgona coffee?

Dalgona coffee according to the internet was originated from South Korea…really? As I mentioned above, my aunt was making this whipped coffee more than 30 years ago…

This coffee is made by simply whisking 3 ingredients: instant coffee, sugar and boiling water, using an equal proportion.

– Why is dalgona coffee different from the others?

The whipped coffee is super light, fluffy, velvety and it is placed on top of cold milk…therefore mimicking as iced latte or cappuccino…sort of it…and yes, you can make it with hot milk.

– How long does the dalgona coffee last?

Using same proportion of the three ingredients will get you a pretty stable coffee foam.  In my experience the stability of the foam will decrease by decreasing the amount of sugar.

– What do I use to whisk the coffee?

You can use all kind of kitchen tools from a simple fork to hand mixer…I personally used my milk frother stick. Just keep whisking until stiff peaks.

– Should we look at this popular whipped coffee?

Ingredients:

• 2 tablespoons instant coffee
• 2 tablespoons sugar
• 2 tablespoons boiling water

Method:

Mix all the three ingredients in a small bowl and whip.

Whip until a stiff peak form.

Serve over ice milk or hot milk of your preference, such as oat milk, soymilk, almond milk, rice milk and so on…delicious over vanilla ice cream…it is a must try!

– Looking for bolder desserts? Check these out…

Did you know that recent studies demonstrate that coffee in moderation lower the risk of mortality? Moreover, coffee might protect you against liver disease, Parkinson’s disease, type 2 diabetes, heart attack and stroke. It is true that coffee can raise temporarily blood pressure due to its caffeine content, therefore it should be taken in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!

This mushroom risotto loaded with cremini and shitake mushrooms with a hint of truffle is just amazing…super creamy and packed with umami flavor.

In this recipe there is more mushroom than rice by weight…so when I say “loaded”, it is really “loaded with mushrooms…you can really imagine how flavorful this risotto is…a little white wine, cream, goat cheese with truffles and butter truffle.

The trick to make this mushroom risotto is to make sure the mushroom is sauté to perfection, golden brown…it is where all the umami flavor will flourish.

I served this truffle mushroom risotto as a main dish accompanied by a side of green salad…you can serve as a side dish as well.

– What is risotto?

Risotto is a creamy dish made with rice, the liquid is added gradually, and the rice grains absorb it as the pot is stirred. The starch from the rice is slowly released during the cooking process.

– What is the difference between risotto and porridge?

Usually risotto has a broth base which could be vegetable, seafood, poultry or meat, as porridge are cooked mainly in water based and served accompanied with side dishes. Porridge are served in many Asian countries as breakfast.

– Do I need special rice to make risotto?

To accomplish a creamy and nutty risotto, the best rice to use is the Arborio due to its high content of starch making the risotto thicken and super cream.

– Ready for the recipe?

Ingredients:

• 300 g arborio rice
• 4 cups chicken broth, low sodium
• 8 oz cremini mushrooms, sliced
• 1 bag frozen shitake mushroom
• 3 tablespoons butter
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 small onion, finely chopped
• ⅓ cup dry white wine
• ⅓ cup cream
• 2 tablespoons truffle butter
• 125 g goat cheese with truffle, finely grated
• Salt and pepper, to taste

Method:

Rinse the rice and set aside.

In a medium heavy pot add 1 tablespoon butter and 1 tablespoon olive oil, add the cremini mushroom and cook until golden brown under high heat. Add approximately ⅓ of the garlic, salt and pepper, stirring until the garlic is golden brown and fragrant. Remove from the heat and set aside.

Repeat with the frozen shitake mushroom and set aside together with the cremini mushroom.

On the same pot, turn heat down to medium add the remaining butter, garlic, and then add onion.

Sauté for 2-3 minutes until onion is translucent, add the wine and let it simmer stirring the post constantly until mostly of it is evaporated. Add the rice and stir until the rice start to turn translucent.

In the meantime, warm about 1-1.5 cup of the chicken broth in the microwave and add to the rice. Stir occasionally until most of the liquid is absorbed.

Repeat a couple of times until all the broth is used up. By then the rice will be thicken and creamy.

Add cream and truffle butter, stir vigorously to make creamy.

Stir in parmesan, and taste for salt and pepper.

Stir through half the mushrooms

Spoon risotto into bowls, and garnish with finely chopped green onion.

Serve immediately.

– Check these rice dishes recipes…

Did you know that mushroom contains high levels of antioxidants? Mushrooms are a variation of fungi and they can vary in color, shape and texture. Studies has been shown that mushroom can boost immune system and are rich in vitamin, minerals and amino acid (when combine form proteins).

Thank you for visiting Color Your Recipes…have a colorful week!

This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors.

I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro…

This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish.

– What is taro root?

Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate.

Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish.

– Have you ever had this savory taro cake?

If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving…

– How you serve this savory cake?

It is usually served with a side of hot sauce. The cake is first steamed and just before serving is pan fried, so it is somehow crispy on the outside and soft on the inside.

– How this savory taro cake tastes?

Although very typical Chinese dish, my husband really enjoys it, the taro root is embraced with a thin layer of rice flour surrounded by savory pieces of Chinese sausage and shitake mushroom…

– Are you ready to try this super simple and yet delicious savory cake?

Ingredients:

• 600 g taro (approximately), peeled and cut into cubes, ½ in
• 4 -5 dry shitake mushrooms
• 4 Chinese sausages
• 4-5 garlic cloves, finely minced
• ½ bunch green onion
• 250 g rice flour
• 1 tablespoon vegetable oil
• Salt and white pepper to taste

Method:

In a small bowl soak the mushrooms in ½ cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely cut the Chinese sausage into small pieces, chop finely the green onion and both aside.

In a pan or wok, add the oil and sauté the taro cubes, until slightly brown, stirring constantly, add 2 tablespoons of water and continue to cook for a minute or so.

In the meantime, in a medium bowl mix the rice flour 550 ml of liquid (from mushroom water and plain water).

Add the sauté taro into the rice and water mixture and stir until well mixed and all the taro are coated with the rice mixture. Set aside.

On the same pan add the sausage, mushroom and green onion, sauté until golden and fragrant.

Return rice flour/taro mixture back to the pan and add salt, pepper. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the hot sauce of your preference.

– If you are looking for more Asian Inspired recipe, please check these out…

Did you know that taro contains a large amount of dietary fiber? Taro is a starch vegetable like potato, but with much more content of fiber. Uncooked taro contains calcium oxalate crystals which can irritate throat and mouth. Once cooked these needle-like toxins are eliminated and great for human consumption.

Thank you for visiting Color Your Recipes…have a colorful week!

This homemade granola is perfect to start your day…loaded with oats, seeds and nuts, with a touch of honey…

Can you believe that this is my first attempt to make granola? It is true that I have seen homemade granola in so many posts, but never had the desire to make until one day at Costco, after trying it and bringing it home, we somehow got into granola…

We were adding the granola to yogurt, cereal, yes, cereal just to give different texture…until I carefully read the content of sugar and decided right there to make my own.

– Why is great to make your own granola?

Not only you can control the amount of sugar and oil you add, you can add all your favorite nuts, seeds and so on.

– How easy is to make granola?

It is just like counting one-two-three.  Gather all the ingredients you want…main ingredient is organic rolled oats…after that be my guest and add whatever you want.

– Do you like cluster or loose granola?

I like my loose since I do not tend to snack on it…but, you can have it both ways, for clustered granola, just press it against the pan and break into chunks. For loose, spread it lightly and mix once out of the oven.

– How long can you keep homemade granola?

Once it totally cooled, store in an airtight container and it should be good for 2-3 weeks. I prefer to add the dry fruits such as cranberry, raisin, blueberry when I am serving the granola, this way I make sure that my granola has not contact with any moist. Moreover, if I have fresh fruit I skip the dry ones on my yogurt…I think it makes sense right?

– Are you ready to see what I mix on my granola?

Ingredients:

• 4 cups old fashioned organic oat
• 1 cup slivered almonds
• ¼ cup chia seeds
• ¼ cup hemp seeds
• ⅓ cup pumpkin seeds
• ⅓ cup sunflower seeds
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ⅓ cup of honey (or a mix of honey and maple syrup)
• ¼ cup vegetable oil (sunflower)

Method:

Preheat oven to 325^oF.

In a large bowl, stir together oat, almond and the seeds.  Mix well and set aside.

In a separate small bowl whisk to combine oil, honey, vanilla extract, salt and cinnamon.

Pour the honey mix into the oat mix and toss to coat.

Spread the granola onto a silicone mat or parchment paper lined sheet pan and bake for 20-25 minutes.

If you like clustered granola, bake it undisturbed. For loose granola, stir the granola halfway through baking.

Let the granola cool completely before storing in an airtight container.

– Looking for more breakfast recipes? Check these out…

Did you know that granola, due to high amount of oat are a great source of fiber and iron? Adding nuts and seeds will add good fat such as unsaturated fat to your diet. The good thing about making your own granola is that you are in control of the amount of sugar and fat you add to it.

Thank you for visiting Color Your Recipes…have a colorful week!

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…

Ingredients:

• 3 tablespoons butter
• 12-15 cloves garlic, finely chopped, minced
• 1 shallot, finely chopped
• 1 ½ cup rice, washed and drained
• Enough chicken broth or water to cook the rice
• ¼ tsp salt (optional)

Method:

In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!