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Showing posts from April, 2013

Crab bisque egg drop soup

Inspired by Chinese egg drop soup, This egg drop bisque is one of  recipe just pop up in my mind after cleaning the pantry I found a can of store bought crab bisque  and give me an idea to make this thick soup :) Ingredients: - 1 can  10,5 oz crab bisque/semi condensed - 1/2 cup water - 1/2 cup light cream - 2 eggs - 1 stalk green onion - salt + pepper to taste - Chinese noodles for topping Preparation : In medium heat mix water and cream and bring them to boil lightly beaten 2 eggs with a spoon,and pour egg slowly into  boiling water and stir into clockwise direction rapidly for about a minute until egg looks shred  and turn down the temperature into low heat then add a can of crab bisque,salt and pepper to taste, stir and cook for another 1-2 minutes topping with Chinese noodle and thinly slice green onion.

Beef asparagus roulade

What I like about this  "beef asparagus roulade"  the colorful layered of the rolls ,thinly slice beef, layered with plain omelet and trimed asparagus and baked in Asian coconut sauce with Asian spices. This is the third time I made for our guests dinner, I serve with side of vegetables and   spiced basmati rice  or simple  Fragrant rice . Ingredients: - 3 cut flank steak/ thinly cut fillet steak - 4 eggs - 9 stalk asparagus/trim - Montreal steak seasoning - pinch of ground nutmeg,salt+pepper( for plain ,omelet seasoning ) rub beef with montreal steak seasoning Roll, layered with plain omelet and trimed asparagus.  Coated with coconut spices sauce and ready to bake.  Sauce ingredients : - 1 can light coconut milk - 2 clove garlic - 2 clove shallot - 2 tbsp tomato paste - 1 inch fresh galangal/1 tbsp galangal powder/paste - 1 tbsp ginger paste - 5 star anise - 2 stick Cinnamon - 5 cardamoms seeds - 1 teaspoon g

White chocolatte mud cake with caramel biscoff glaze

This white chocolate mud cake is perfect with my coffee  this morning :)  the "caramel biscoff glaze " is one of experiment thing in my kitchen and I really like the way it turn out. Ingredients : - 2 stick unsalted butter - 2/3 cup white chocolate morsel/nestle - 1 cup sugar - 1 cup silk pure almond milk - 1 1/2 cup all purpose flour - 2/3 cup self raising flour - 1 tsp vanilla extract - 2 eggs for glaze : - 4 tbsp dulce de leche - 4 tbsp creamy biscoff spread - 1/4 cup heavy cream  ( in a small bowl mix all glaze ingredients on low heat for 2 -minutes until melted or use microwave for 30 second until dulce de leche are melted whisk until smooth  ) Preparation :  - Preheat oven on 350 F  - grease deep 20 cm round cake pan line with parchment paper  - combine butter,white chocolate,sugar,vanilla extract and milk in medium sauce pan,using wooden   spatula spoon stir,over low heat until smooth/ not boiling, let them cool for about 15 minutes

Avocado Nutella mousse

Do you ever have avocado for dessert ? In Indonesia we normally use avocado for sweet dishes like this  Avocado juice  or mixed drinks  Coconut string juice with avocado   perfect drinks for hot summer weather. The creaminess from mixed avocado and heavy cream make this avocado mousse taste so smooth and creamy. Ingredients : serve for 2-3 - 2 ripe avocado - 2 Tbsp nutella - 2 Tbsp condensed milk - 2 Tbsp heavy cream - top with chocolate peanut crunch or whipped cream as optional ( just blender all ingredients together until well mixed ) * you can served immediately or chill in the fridge about an hour is best*

Chick peas salad with sun dried tomato dressing

Do you like chick peas/garbanzo beans?  try this refreshing and colorful chick peas salad for your lunch,side dish or light dinner. Ingredients : - 2  cans of 15,5 oz chick peas/garbanzo beans - 1/2 red bell pepper - 1/2 yellow bell pepper - 1 cup cherry tomatoes - 4 stalk heart celery and 1/4 cup celery leaves - 1/2 red onion Dressing Ingredients : - 1 lemon/zest and juice - 1/4 cup sun dried tomato in oil - 4 tbsp oil from sun dried tomato - 2 clove garlic - 1 tbsp honey - 1/2 tsp red flakes pepper - 1tsp of salt Preparation : * Drain and wash chick peas, dice peppers,celery,celery leaves,onion and cut cherry tomato in half and mix into big salad bowl,set aside. * chop sun dried tomato,into a small bowl mix with  lemon juice and lemon zest/grated add grate garlic,sun dried tomato oil,honey red pepper flakes and salt. * pour into chick peas mixed and mix them evenly.

Banana pandan waffle

Waffles with Asian twist use coconut milk  and green natural coloring of  Pandan , this waffles recipe are dairy free or you can switch with regular dairy milk as an alternative. . Ingredients : for 10-12  square waffles - 1 3/4 cup all purpose flour - 1 1/2 tsp baking powder - pinch of salt - 1/2 tsp ground nutmeg - 1 1/2 cups silk coconut milk - 2 large eggs,room temperature/separated - 1/2 tsp pandan paste - 1/4 cup unsalted butter/melted plus more for brushing the iron - 1/4 cup sugar - 2 ripe banana Preparations : * Preheat  waffle iron to desired setting * Whisk together flour,baking powder,salt,sugar and nutmeg in large bowl, In another bowl whisk together silk coconut milk,egg yolk,pandan paste and butter,  Stir coconut milk mixture into flour mixture,add slice banana and stir until combine. * In medium bowl whip the 2 eggs white with electric mixer until they just began to hold a loose peak,scatter sugar over whites and continue beatin

Javanese vegetables soup in coconut milk/sayur lodeh

This vegetables soup in coconut milk we called it   sayur lodeh   originaly from west java Indonesia, great recipe for vegetarian or vegan. Tempeh or tofu are main ingredient in this soup and you can use varieties of vegetables you like. I often use any leftover vegetables. Ingredients : You can use varieties of vegetables you like -  1 block tempeh -  1/2 small Cabbage -  1 chayote squash -  1 lb brusselsprouts/ greanbeans -  1 egg plant ( cut  into bite size ) Blend ingredients: - 2 shallot or 1 cup chopped onion - 2 clove garlic - 2 red chili/discard seeds - 2 inch galangal - 1 inch ginger - 1/2 tsp cumin (  blend all ingredients above or chop really fine ) -  2 tbsp vegetable oil - 2 cube vegetable bouillon or chicken bouillon for non vegatarian - 1/2 tsp palm sugar/brown sugar - 1/2 tsp black pepper - 2 bay leaves - 3 cups coconut milk + 1 cups water if use thicker coconut milk - salt to taste Preparations : Cut tempeh and vegetables,s