Some of you might know that I have a little aversion towards facebook and how much trouble I had and still have to adjust to the social network. Before I even contemplated joining everybody else there, I had been already a great fan of Google+ and back then, when it seemed more like a ghost town, I had come across Shannon Lim from Just as Delish.
The lady with the great smile on her face has been one of my Food muses since I discovered all her healthy, and at the same time gorgeous, Asian inspired Recipes. Shannon is living in the great Malaysian city, Kuala Lumpur and that is where she takes all those breathtaking and mouth watering pictures of the food she has cooked herself.
In the Interview she explained that she grew up in a family where home cooked food was the norm and eating out, enjoying fast food was more like a luxury treat during her teenage years.
Only in her uni years in Australia, Shannon attempted to cook her first homemade meals and that was when she learned to love veggie’s too. At the time McDonald’s provided the fastest and cheapest food options for shannon and so the fast food restaurant turned out to be shannon’s regular meal provider. After a while sheextended her knowledge and started to love experimenting with different food ingredients and food dishes from different countries.
Shannon’s story continued as such that she began to work long hours in the big city, where in the stress and rush she ended up eating only so to fill her stomach. To relax she would binge on ice cream, milk chocolate and processed junk food. Then came the turning point for Shannon, her live changed completely!
I realized the food I ate had no nutritional values and so I began to take care of what I was giving my body. But it was too late! After 8 hectic working years in Kuala Lumpur in event management and after starting my own business, the burn out over ruled my life.
Shannon’s health deteriorated and she was feeling lost in her life. She explained that she was so stressed out and miserable that she couldn’t take it anymore. Especially her constant fatigue took a toll on her life style, and finally after 2 long years of suffering she was diagnosed with Andrenal Gland fatigue and a leaky gut.
The main cause for all this was Shannon’s unhealthy food habits and the reason for the condition are wheat, dairy & pork products, which are common food ingredients in her food culture. Shannon took about 1/2 years to recover and the journey has lead her to have a different view towards life and so she enjoys the simple pleasures and reexamines what’s really important for herself. She decided to take charge by cooking her own food, even if it’s just to fill her happy tummy. Therefore, in the hope that her story might inspire others to cook, she started her own food blog to document and share her recipes.
I knew I wanted to do something food related & never would have thought that Just as Delish would bring me so many amazing opportunities, such as writing & creating recipes for clients and magazines, teaching cooking class.
When you check out just as delish, her remarkable and resourceful from scratch recipe blog, you will notice that her recipes all include fresh seasonal ingredients. The page is all about wholesome natural food, food that is free of any kinds of chemicals, preservatives, additives and that uses unrefined and unprocessed ingredients. Shannon aims towards simple and quick recipes too and her favorite ones are replications of processed foods, such as her Homemade Sweetened Condensed Milk, which she made all from scratch, step by step.
Of course not every day is a rosy day in Shannon’s kitchen, in fact Shannon recognizes that with her “bad” habit of trying to substitute ingredients and by changing cooking instructions to simplify cooking methods, she has experienced a few disasters. Luckily the fascinating good discoveries are over-weighting the bad once and at the same time new creations bring her much joy. The Kitchen has turned into her creative playground!
A couple of months ago Shannon made the headlines by joining a baking competition with her fellow blogger friend Veronica.
I was terrified because I rarely bake and I have gone through plenty baking disasters. I was pleasantly surprised how much fun I had & I learned many new techniques from mentoring chef and judges. Getting to know these chefs, who have become my friends now, is invaluable. I am looking forward to my next competitions. It’s not to prove how good I am, it’s to discover what else I can improve further.
Also I want to mention that Shannon surprised us a few months ago by being featured in the NTV7 Breakfast show. I adore this video where Shannon explains in her adorable Malaysian accent how she makes fresh yoghurt every day easily from scratch!
When I asked Shannon if she would like to share one of her recipes, she must have tinkered for some time in her kitchen, because she came up with this unusual but amazingly appetizing Buckwheat Blinis with Olive Pâté. The breakfast and brunch idea might look and sound super complicated, yet to my joy it’s simpler to recreate then it seems. The best part for me in the recipe is certainly the delightful Black Olive Pâté, I could eat pâté every single day and of course I am continuously keeping an eye out for new pâté variations. I am going to dig in and make me some buckwheat blinis and top it with Shannon’s Pâté!
- 70g Buckwheat Flour
- 70g Flour (I use 1:1 rice flour & tapioca starch for gluten free mix)
- ⅓ teaspoon Baking powder
- 175ml Milk - warmed
- 1 Egg - separated
- 25g Butter + 1 teaspoon - melted
- ⅓ tsp Dried Yeast
- Olive Pâté and Plain Yogurt, to serve
- 200g Pitted Black Olives
- 1 Garlic Clove
- 6-7 Capers - drained
- 5 tablespoon Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- For the Blinis sift the buckwheat flour, flour and baking powder together into a bowl.
- Mix the dried yeast with the warmed milk, then add in the eggyolk. Combine well.
- Pour the mixture into the dry ingredients, whisk well to make a smooth batter. Stir in the 1 teaspoon melted butter. Cover with a towel and set aside for 1 hour.
- After 1 hour the batter will be foamy and spongy. You now whisk the egg white to stiff peaks in another bowl, then gently fold into the foamy batter, keeping as much volume as possible.
- Melt butter in a non-stick pan, then pour off the clear yellow liquid into a bowl and use it with the help of a tightly rolled wodge of kitchen paper to brush the pan all over as you make each blini. Keep the pan on a medium heat and add 1 tablespoons of batter. Cook until the surface starts to bubble, then flip over and cook the other side. Continue with the rest of the blinis.
- Serve with yogurt and olive pâté on top.
- For the Olive Pâté place all the olive pâté ingredients in a food processor and whizz until it is almost smooth. Taste and adjust the seasoning as necessary.
- Keep chilled in the fridge up to 3 days.
If you are wondering, what else might be coming up from this very talented young lady, then you will be happy to hear that Shannon is planning to start a food company that sells healthy snacks and maybe, shannon revealed, a food cart will be coming up as well with food on the go.
At the moment, Shannon has initiated the first step for a eating real online community. With that she supports others who are on the healthy eating journey. Over there you can share resources, tips and you will receive emotional support.
We know it can be a lonely with people making fun of our ‘rabbit food’. Monthly community activities such as cooking demos, talks, cook-outs, are organized to bring us all a bit more together.