Breakfast Rojak

Read in Chinese (Simplified)


I’ve been looking for ways to make good use of the organic carrot pulp from our daily juice.

If you have a garden, it’d be good to use it as compost. I used to bring it to Kampung Senang, which is just 10 mins walk away from our place, once a week or a fortnight, as they had a little plot to grow their own vegetables. We were there during the ‘opening ceremony’, whatever you call it, it was so exciting, and I was so happy for them. I think it’s so wonderful to have a space to grow pesticide free vegetables, but apparently residents of the area are not fortunate enough, some complaints were filed (about smelliness I heard; I have a sensitive nose, I never smelt anything bad whenever I walked by there), and the little organic farm became just a short-lived dream.

Or you can also try making some enzyme for cleaning, then you’ll have your very own chemical free detergent! I tried making once, but failed. Haven’t got the energy to try again, Ling has tried making some, if she succeeds, I’ll embark on this trip again!

Ok, so what do I do with the daily bulk of carrot pulp? Eat it! I save some of it up in the fridge, and use it whenever I want it. (I juice almost everyday though, so I have a constant supply of pulp.)

1) Furikake

Got this idea from the chef of Kampung Senang. Season it with organic soy sauce, mirin, sesame oil, agave nectar, ponzu, some chilli powder, thyme, oregano, black pepper, etc etc, till you get the taste you like. Bake it in the oven on low heat for… … AGES! Well, the amount of time will depend on how much pulp you have, and how dry your pulp was, but be prepared to do it for at least 3 hrs for a very little amount of pulp, or a whole day for lots of pulp. I bake it at 100 deg C, lower would be better, but it’ll take eons till it dries up. Not higher, unless you want a burnt bitter taste. You have to stir it ocassionally. When it’s finally dry, mix in some sesame seeds. Makes for very good ‘bak hoo’ (meat floss). I don’t like this term though, because 1st, it tastes better than ‘bak hoo’, 2nd, I don’t promote mock stuff. I would use the Japanese term ‘furikake’ instead. Sprinkle it on any dish you like. I like to eat it with my breakfast porridge.

But I don’t recommend this, because it takes a lot of time, energy and electricity, and it’s not very healthy. Especially not for people using juicers that don’t produce very dry pulp. Just for ocassional indulgence, maybe once in half a year or once a year? Perhaps I could try it with the dehydrator…

2) Porridge

I cook a bowl of it together with our breakfast porridge, I think the sweetness of carrot blends in very well.

3) Mix it with my favourite salad.

4) Breakfast Rojak!

Highly recommended! This recipe was from Norman Walker’s book “Become Younger”.
DSCF2825 Breakfast Rojak A
2 or 3 fully ripe medium bananas (thinly sliced)

1 red apple (cut into 1 or 2 cm cubes)

4 or more soaked figs (stems removed, chopped up)

3 tbsp soaked raisins

3 tbsp syrup from soaked raisins and figs

4 medjool dates (finely chopped up, you can pre-soak them too)

3 tbsp carrot pulp

3 tbsp (generous heapfuls!) of ground nuts (a mix of your favourite nuts, suggestions are almond, sunflower, pumpkin, cashew)

generous dash of nutmeg powder

generous dash of cinnamon powder

Soaking the raisins and figs makes for easier eating, they are not too dry/ sweet. Use just enough water to cover them, then you’ll have very nice sweet syrup. For soaking, always use water that you use for drinking, that is, filtered water or distilled water. Unless you drink tap water…

You can pre-grind your nuts, pre-soak the raisins and figs, and leave them in the fridge, so that you can use them anytime you need them, they should last for a while (don’t ask me how long, I don’t know! I’ve had my ground nuts in the fridge for nearly a year… not very good it seems ah, but they taste ok still. =) For soaked raisins, I’ve never left them unused for more than a week or two, but my guess is that they’ll last longer than that.)

We’ve just switched our juicer from a single gear one to a double gear one (Green Star), the remaining pulp is very very very much drier. So if you use wetter pulp, perhaps you might not need so much raisin water in case it becomes too watery.

For the bananas, choose those that are already freckled with black spots, that is, those that people usually say are rotten, we don’t usually eat bananas till they are ‘rotten’ like this. This is when they are at their sweetest, before this stage, I don’t consider them edible. Also, unripe fruits are acidic. I think I get a good bargain when I shop for fruit, because I always go for those that are starting to ‘rot’, and the sellers tend to sell them cheaper!

Mix the above well b4 eating.

I hope you’ll enjoy this recipe. Personally I love it. It’s wholesome, it’s yummy, and I get to use up more of my pulp, so it’s environmentally friendly! Both my husband and I are a little grandpa-ish and grandma-ish when it comes to wasting as little as possible. Our dining plates are almost always the cleanest after every meal, and whenever I see people not finishing up their food, I have an urge to finish it for them, I just can’t understand how food can be wasted like that! I even wish I could lick my plate sparkling clean like my cat Tara, LOL!

As an ending note, if you are not a fruit/ vege fan, you might want to halve the ingredients above. When I first saw this recipe quite some time ago, I thought I’d like to try it some day, but I did doubt if it would make for a satisfying breakfast. Only fruit??? No cooked stuff? No porridge, no buns? But now, to me it doesn’t only make for a full breakfast (oh, I can still have dessert of course, I have a big appetite!), it makes for a REALLY fulfilling one.

5) Soup stock

You can also put the pulp into a nut bag, then boil in water to make soup. Soup made from carrot pulp or skin is very delicious, there’s a soup noodle dish that I had in Taiwan, the soup was superb, I was told that it was made from carrot skin. But I’ve stopped doing this, as it’s a little troublesome for me, now I use only watermelon skins, corn cobs, radish leaves to make soup stock. If I won’t be using the soup anytime soon, I’ll save it in the freezer. Do make sure that the containers you use for storing are freezer safe, don’t crack your favourite containers! Also, leave some space for expansion of the liquid, or your freezer safe container may crack too… I use the soup for porridge or soup noodles, or sometimes for my rice too!

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