A healthier Christmas Feast Cooking Class Part II

A healthier Christmas Feast Cooking Class Part II

Woods Macrobiotics Cooking Academy of Southeast Asia


Email: woodsmacrobiotics@gmail.com


A healthier Christmas Feast Cooking Class Part II  

Conducted by: June Ka Lim, macrobiotic vegan chef

Food quality: macrobiotic, organic, vegan, simple sugar-free


Ingredients could be found at www.healthyfoodmalaysia.com/shop or click the item in red color to see the item directly in shop.

Part II recipe

Food quality: Macrobiotic, organic, vegan



  1. Soya bean acar                                                         
  2. Sweet millet cauliflower soup
  3. Sweet rice ball with soybean acar & shiso leaves


Recipe 1 Soybean acar                                                           

4 servings                                                                                                                                           

Soybean 50g

Garlic ¼ teaspoon (optional)

Chili flakes ¼ teaspoon

Cumin seeds ½ teaspoon

Bay leaf 1 piece


Sesame oil, 1 teaspoon

Macrobiotic sea salt ¼ teaspoon

Shoyu ½ teaspoon



Active Koji spent 2 tablespoons



Sterilized glass bottle and utensils



  1. Rinse soybeans and pick up the rotten ones. Soak in 3 times water and let stand overnight. Drain and rinse.
  2. Pan roast soybeans for about 10-15 minutes until slightly brown, add garlic, chili flakes and cumin seeds, continue cooking for a further 30 seconds.  Add 3 times kombu dashi stock, bring to a boil, add bay leaf, and cook for about 20-25 minutes until the beans are soft. If water is boiled down, add extra water covering the beans and continue cooking. Remove the bay leaf. Add oil, season with sea salt and shoyu.  
  3. Remove from the stove, let cool, add koji spent, use a stick blender, crush into a grainy paste.
  4. Cover and ferment overnight at room temperature.
  5. Serve with bread, brown rice, noodles or porridge or use as a dip.


Recipe 2: Sweet Millet Cauliflower soup

2 servings

Dashi stock no. 1 : 500 ml

Instant wakame ½ teaspoon, soaked, drained

Sweet millet 2 tablespoons, soaked, drained

Red lentils 1 tablespoon, soaked, drained

Cauliflower 60g

King oyster mushroom, 2 slices, julienned

Shoyu 1 teaspoon

Macrobiotic sea salt 1/8 teaspoon



  1. Rinse cauliflower, cut into bite size pieces.
  2. In a stainless-steel pot, add dashi stock, bring to a boil, reduce flame, add red lentils, cauliflower, mushroom and wakame. Simmer for about 5 minutes.
  3. Add sweet millet, continue boiling until lentils are soft, about 2-3 minutes.
  4. Season with shoyu and sea salt.



Recipe 3: Sweet rice balls with soybean acar and shiso leaves

Serves 2


Sweet rice, cooked 300g

Ume vinegar 1/2 teaspoon

Apple juice ½ tablespoon

Ao-green nori flakes 1/2 teaspoon

Sea salt 1 teaspoon

Red shiso leaves, blanched with a pinch of sea salt

Soybean acar 2 teaspoons



  1. Mix cooked rice with ume vinegar and apple juice and ao-nori green flakes
  2. Moist both palms. Apply a little sea salt on the palms, put half oft he rice on the palm, , add soybean acar, top with another half oft he rice, shape  into oblong round shapes. You may also use a piece of moist cotton cloth to wrap the rice balls.
  3. Wrap each  rice ball with a piece of shiso leaf.


How to cook sweet brown rice.

Yield: about 300g cooked rice



150g sweet brown rice

Water 150g

Pinch of sea salt



  1. Put sweet brown rice in a colander, rinse  a few times in running water, squeeze the rice  grains to remove dirt, if any.  Drain. Soak sweet brown rice in a ceramic bowl with 150g water overnight. Add sea salt.
  2. Steam with medium low flame for about 30-35 minutes
  3. Switch off the flame, continue to let the rice cook by itself for a further 5-10 minutes, covered. Let cool.


**How to make koji spent: Soak 2 tablespoons organic brown rice koji in boiled cool water in a sterilized glass jar for 2 days at room temperature. Strain.



Copyrights Reserve June Ka Lim 2011/11

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