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Showing posts from June, 2013

White chocolate marmalade macarons

Another macarons recipe filled with chocolate marmalade,  I use store bought  philadelphia white chocolate indulgence and orange marmalade for the filling. If you have orange extract you can add to the cookies ingredients for more orange taste. This one filled with Indonesian srikaya pandan spread,it taste well together  too :) Ingredients : -1 cup plus 1 tablespoon powder sugar - 3/4 cup almond flour - 3 drop orange food coloring - 2 egg white at room temperature - 1/2 teaspoon vanilla - 1/4 cup granulate sugar filling : -  1/2 cup philadelphia  cream cheese white chocolate indulgence -  1/4 cup orange marmalade Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour  in a food processor,pulse into fine powder sift mixture into medium bowl,discard large pieces - beat egg whites in large bowl with electric mixer at medium speed until foamy,beat with vanilla add granulated sugar,beating at high speed

Guava red wine mixed drink

Sometime a simple experiment in the kitchen is worth it, I serve this simple refreshing mixed drink for dinner with my friend and she really like it, it's only need three ingredients plus ice cube. Really,,, there is no recipe, just mix red wine and guava juice half and half,splash with lemon juice add ice cube and stir, Ready to serve, Now you have sort of guava sangria :)

Berry tart with lemon ginger curd

Fresh berries from farmer's market,homemade lemon ginger curd  and store bought pie crusts, This berry tart is about combination fresh,homemade and store bought. Ingredients : -  lemon ginger curd - Fresh berries - store bought pie crusts For the tart shell If use store bought pie crust just follow direction on the package, the recipe of lemon ginger curd  here  or just klick the link and use any fresh berries you like.

Lemon ginger curd

I made this lemon ginger curd for berry tart filling, I love the combination of ginger and ginger syrup in this homemade lemon ginger curd, I can't wait to use for the tart filling, maybe I will post them tomorrow :) Ingredients 2 lemons 1/2 cups sugar 1 stick unsalted butter, room temperature 2 extra-large eggs 1/4 cup lemon juice (2 to 3 lemons) 1 tablespoon ginger syrup 1 tablespoon grated fresh ginger pinch of salt 1 tablespoon cornstarch Directions Grate the lemons zest make sure not to grate white pith.  and grate fresh ginger,  Put the grated  lemons and grated ginger in a food processor fitted with the steel blade. Add the sugar and pulse until the zest  and ginger is very finely minced into the sugar. Cream the butter and beat in the sugar lemon and ginger mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into medium saucepan and cook over l

white chocolate banana bread

I use coconut oil  instead of butter on this white chocolate banana bread, the white chocolate morsel add more sweetness and rich taste to it, After I baked I can see a little hole from melted chocolate all over the bread. Ingredients; - 3/4 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 2 cups self raising flour - 1 teaspoon ginger powder - 1/2 teaspoon clove powder - 1 teaspoon cinnamon - 3 over ripe banana - 1 cup  and 2 Tbsp white chocolate morsels ( toll house by nestle ) Preparations : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,clove and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time, mashed over ripe bananas with fork,add into coconut oil mixture,stir and add flour mixture, stir just to moisten. add white chocolate morsel,stir and  Pour batter into prepared loa

coconut pandan ice cream

Some of you probably not familiar with pandan leaves , Pandan leaves is very popular in Asia mostly in south east Asian countries,  I found pandan leaves in Asian market here. As an Indonesian I love the combination of pandan flavor and coconut,  I made coconut pandan ice cream, the creaminess from coconut milk and pandan flavored are well blended in this ice cream. Ingredients : - 1 can coconut milk - 1 pint heavy cream - 4 pandan leaves - 3 egg yolk - 1 cup sugar - 4 drop pandan paste Directions : In medium heat combine pandan leaves and coconut milk  In a small bowl whisk sugar and egg yolk to make a custard,and pour into coconut milk mixture stir frequently and cook until about boiling. Remove from heat add heavy cream and cover up and let them cool completly in the fridge remove pandan leaves and transfer into freezed ice cream maker according to the manufacture's intruction, serves immediately or transfer in

Thai fish style

I get Thai fish recipe from fellow blogger from Malaysia , We had a lot in common about the foods and recipes, when I see this mouthwatering fish recipe on her blog, I  gotta make it,unfortunately I don't have mint leaves and not enough kafir lime leaves on hand, And I didn't find mackerel fish either,but as she mention we can use other fish so I use bluefish ,  my version is not colorful as hers  :) but the taste is so flavorful,perfect to serves with side of white rice, please find   the recipe are here .  Thanks for shared this yummy recipe, I really enjoyed it :)

Coconut ginger sorbet

I use   silk pure coconut milk , fresh ginger, grated nutmeg and palm sugar for sweetness in this coconut ginger sorbet. This refreshing sorbet full with Asian flavor in it, serve immediately is best,otherwise you can freeze them and move to the fridge before you serve. Ingredients : -  4 cups silk pure coconut milk -  1/2 cup  grated palm sugar -  1/4 cup ginger syrup -  6 oz coconut flake grated - 1 1/2 tablespoon  grated fresh ginger - 1/2  teaspoon fresh grated nutmeg Directions: In medium heat combine coconut milk,grated palm sugar, ginger syrup, grated/flakes coconut,grated ginger and grated nutmeg stirring to dissolved,let them cool completely freeze the chilled sorbet mixture in an ice ceam maker according to the manufactur's intructions serves this sorbet immediately is best, or transfer the sorbet to an airtight container and freeze in the freezer for 2-4 hours before serving

Eggplant crust chips

I need to use leftover eggplant in the fridge because It doesn't look fresh anymore,so I made eggplant crust chips, thinly slice eggplant coated with panko bread crumb and grated parmesan cheese and drizzle with olive oil Ingredients : - 1 eggplant - 1/2 cup panko bread crumb - 1/2 cup Parmesan cheese - 2 tablespoon olive oil  - pinch of salt and pepper Directions : preheat oven in 375 F peel eggplant, cut thinly slice/round drizzle with  a tablespoon olive oil and sprinkle with salt and pepper in a bowl combine panko bread crumb and  grated parmesan cheese coat slice eggplant with bread crumb mixture arrange into baking pan,drizzle with olive oil,bake about 30-35 minutes.

Mango poppy seeds vinaigrette

This is what I love about summer, the plants in our little garden is growing, we enjoyed our first harvest mixed lettuce from the garden, I like to make homemade salad dressing with mango, like this  mango citrus salad dressing . This time I made mango poppy seeds vinaigrette. Ingredients : - 1 mango puree - 1 clove garlic - 1 lemon juice - 1 teaspoon grated lemon rind - 2 tablespoon olive oil - 1 tablespoon apple cider vinegar - 1 tablespoon honey ginger - pinch of salt - 1 teaspoon poppy seeds Directions: peel mango,puree in blender with garlic transfer into mixing bowl add,the rest ingredients and whisk until dissolved and combine ready to serve on mixed green salad with any fruits you like.

Asian steak apple salad

The salad dressing can be use as steaks marinade as well And you can use any mix green salad  lettuce,tomato,red onion or carrot to add more color to it if you like, sesame oil,ginger,lime and cilantro blended well with slightly spicy from Thai chili pepper. Ingredients :estimates - Flanks steak/ really thin slice steak - Iceberg lettuce - English's cucumber - Green apple - Onion Salad dressing and beef marinated ingredients : - 1 lime juice - 1 teaspoon lime zest - 1 teaspoon fish sauce - 1 tablespoon honey - 1 tablespoon  fresh grated ginger - 1 clove garlic - handful chopped cilantro - 1 Tablespoon sesame oil - 1 Thai chili or more  ( optional )   - salt and pepper to taste Preparation : * place all salad dressing /marinade ingredients into food processor or chopper,pulse few time or until smooth  * divide  salad dressing by two,  save 1/2 of them to use as salad dressing later * marinade the steak wit

Bean fritters

I use leftover egg yolk as one of ingredients for this bean fritter,if you like falafel this fritter has the same consistency, I like the taste of curry and cumin in it. Ingredients : - 1 can 15 oz cannellini beans - 2 egg yolk - 2 tablespoon chick peas flour - 2 stalk green onion/chop - 1/2 teaspoon salt - 1/2 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - pinch paprika - 2 tablespoon vegetable oil Directions : Drain cannellini beans, transfer into mixing bowl add chick peas flour,egg yolk and chopped green onion and add the rest dry ingredients seasoning, mixing until combine and spoon batter into preheat vegetable oil and fry until both side looks golden brown.

Tempeh vegetables stir fry

Tempeh is one of the ingredients that I always have on hand, as a substitute for meat dish sometimes, this recipe is also good for people who do not eat meat / vegetarian or vegan. Very easy to cook and does not require much time. can be mixed with a variety of vegetables that you like and served with rice. Ingredients : - 1 block tempeh - 1 1b fresh bok choy/ green beans - 1 tablespoon vegetable oil - 1 can baby corn - 1/2 yellow onion - 2 clove garlic - 2 red chili ( optional ) - 1 teaspoon grated ginger - 1 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1 tablespoon soy sauce - 1 teaspoon sweet soy sauce/ brown sugar Direction : cut tempeh in cube,wash bok choy,green beans and cut into bite size drain baby corn,set aside heat vegetable oil fry onion, garlic and grated ginger for about 2 minutes, add tempeh and fry until lightly brown,add vegetables, stir and add the rest of spices ingredients and cook for another 5 minutes

Ginger wasabi chicken salad sandwich

My friend gave me this ginger wasabi sauce, I like the sweet and wasabi spiciness in this sauce,blend with regular mayonnaise for sandwich spread it's really yummy  :) perfect for  this easy and quick chicken salad with only four ingredients fix. Ingredients : - 1 can 12,5 oz  Kirkland chunk chicken breast - 1/4 cup sweet relish - 2 tablespoon mayonnaise - 2 tablespoon ginger wasabi sauce ( mix all the ingredients evenly and serve with any slice bread you like )