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Showing posts from July, 2013

salted roasted coconut flakes

In Indonesia this roasted coconut flakes we called it  serundeng , can be mixed with meats such beef serundeng, sprinkle over rice or sticky rice, Normally cook on the stove on low heat,but I roasted instead and  seasoned with dry/powder spices. Ingredients : - 5 oz unsweetened coconut flakes - 1/2 teaspoon salt - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger powder - 1/2 teaspoon galangal powder - pinch of lemon grass powder - pinch of black pepper - 1/4 cup fried shallot - 1/2 cup roasted peanuts or soy nuts Direction : Preheat oven on 350 F season coconut flakes with powder seasoning ingredients,toss them evenly In the baking pan, spread coconut flakes evenly roast in the oven for about 8-10 minutes or until golden brown add, fried shallot and penuts or soy nuts toss them until combine ready to serve.

Baked chicken pastel

This Indonesian baked chicken pastel is similar with   Empanada , I'm sure it's called different in any other country,but its basically are made by folding dough around stuffing, which usually consists of a variety of meat,vegetables,cheese or fruits among others. Ingredients - 1 package large size goya product/ discos - 1 egg wash - oil spray Filling ingredients : - 2 carrot /dice - 2 cook chicken breast /dice I use leftover rotisserie chicken breast - 1 cup green peas - 1 yellow onion  chopped - 2 clove garlic  chopped - bunch of green onion - 2 cooked boiled potato / dice - 1/4 cup flour - 1 cup milk - 2 cube chicken bouillon - 1/2 tsp celery salt - 1 tsp fresh grated nutmeg - 1 tsp ginger powder - 1 tsp black pepper - 2 tbsp butter Preparations: Thaw frozen empenda skin boil potato or fry diced potato in skillet until soft,set aside heat butter on medium high,saute garlic and onion until brown add chicken, carrot,green peas,and green onion

Asparagus and mushrooms omelet

Simple and easy breakfast with fresh asparagus from a garden and baby bella mushrooms Ingredients : - 2 large eggs - 1 teaspoon butter - pinch of salt and black pepper - 5 stalk asparagus / trim - baby bella mushrooms - 1 teaspoon butter - 2 tablespoon shredded cheddar cheese Direction : Heat a teaspoon butter in  a small non stick skillet Whisk egg add salt and pepper pour egg mixture into skillet add asparagus,mushrooms, spread egg mixture and cook evenly add cheese on top until melted ready to serve

Pepermint bark meringue cookies

The recipe adapted from food network recipes/ Emeril lagasee   I just made a change with other ingredients and use pandan paste for a green coloring and chopped peppermint bark and nut crunch for the cookies,the taste and color are perfect. sweet mintty and slightly pandan taste. Ingredients : - 2 large egg whites, at room temperature - 1/2 teaspoon cream of tartar - 2/3 cup superfine granulated sugar - 1 teaspoon pandan paste for green color - 1 cup chopped pepermint bark chocolate - 1/2 finely chopped nut crunch Directions : Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the pandan extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissol

Iced coffee milo

This drink reminded me of my country Indonesia, Milo is very popular back then, I like to serve either way hot or cold. you will need : - milo - instant coffee - warm water - condensed milk - whip cream ( optional ) How to make it : Add 3 tablespoon milo, and 1 teaspoon instant coffee, into 1 cup hot water add 1 tablespoon sweet condensed milk and stir until dissolved add serve over 2-3 cups ice cube.

Watermelon and pineapple citrus slush

Fresh fruits with citrus blended with crushed ice and no sugar added, simple and refreshing for hot summer days. Ingredients : - 2 cups fresh watermelon - 2 cups fresh pineapple - 1 tablespoon lemon juice - 1 teaspoon lime zest - 1 teaspoon lime juice - 2-3 cups crushed ice ( Mix all ingredients and blender about 2 minutes or until crushed  and serve immediately )

Stuffed soy puffs

Tofu and tempeh has always been my favorite foods since I was a kid, It is something related to my home country Indonesia, we can find tofu and tempeh easily in traditional market and It's cheaper too than any other protein foods. This time I created simple recipe with   soy puffs  / fried tofu, This soy puffs in the package is ready to eat, great use for soup,stir fry or be creative with it. I made this simple appetizer with diced cucumber, carrot and basil and serve with peanut sauce on top. It's like very small portion of  tofu salad,great idea for healthy appetizer. Ingredients : Estimates - soy puffs - cucumber/dice - carrot/dice - Thai basil/cilantro/green onion/chop - peanut sauce/soy sauce or any Asian spicy sauce. ( cut the soy puffs really thin,to make a pocket scoop with a teaspoon just a little bit,you can add them to the filling mixture if you like or just fill with diced carot,cucumber and basil, ready to served with peanut s

kumquat key limeade

How to eat kumquat  ( WIKIHOW) A kumquat is a citrus fruit that resembles a smaller, ovular orange. Kumquats grow on trees and are sometimes very bitter when not ripe. They are also the only citrus fruits that can be enjoyed whole -- skin and all. If you want to know how to eat one, follow these steps/in the link above. When I try kumquat the first time, I feel the skin and eat like orange it was wrong, the sour taste is very strong :)  The citrus from the kumquat skin,it's very citrusy, it's great for refreshing drinks idea. You will need : - cold water - fresh key lime juice - stevia sweetener/sugar - ice cube - kumquat juice and  slice ( Estimates )  CANDIED KUMQUAT

Blackened shrimp with snap peas

Simple light dinner ideas, blackened shrimp and snap peas is ready in less than ten minutes. You can season the raw shrimp with any dry seasoning you like and serve with any vegetables. Can be appetizer idea too ! Ingredients : Estimates You will need - Raw shrimp - Snap peas - orange ginger seasoning shak'r  or Any dry seasoning you like - 1 teaspoon olive oil In medium heat, Cook seasoned shrimp with a teaspoon olive oil until the shrimp color turn pink about 2-3  minutes each side,meanwhile cook snap peas with little bit water in microwave about 2 minutes. simple light dinner is ready to serve.

Spinach and feta spring rolls

I used the basic ingredients from spinach quiche, mixed in Asian spices to twist this American dish into Asian spring rolls Thank you to   YUMMLY  for publishing another recipe. Please click for the recipe,  Here is the link Once again Thank you YUMMLY :)

Roasted potato with herbs

Ingredients : estimates -  2 lbs any small size grade C potatoes/petite/fingerling -  2 clove garlic/chopped  -  1 clove shallot -  1 teaspoon salt salt -  1/2 teaspoon ground black pepper -  1 tablespoon chopped thyme -  1 teaspoon chopped  rosemary -  1 tablespoon olive oil Direction : preheat oven on 400 F Cut potato in half,put in a bowl mix them with dry spices ingredients and drizzle with olive oil transfer into baking pan ,bake for about 40-45 minutes ready to serve.

Triple berry thumbprint cookies

To cousin Mary,,, thank you for gave me this three Homemade delicious preserves jar, I use the triple berry jam for this thumbprint cookies, can't wait to use the strawberry jam and mango curry chutney :) Ingredients : - 2 stick unsalted butter/room temperature - 3/4 cup sugar - 2 eggs yolk - 2 cup flour - pinch of salt - 1 teaspoon vanilla extract - 1/2 cup triple berry jam / any berry's jam Preparation : Preheat oven on 350 F prepare baking sheets pan with parchment paper or grease baking sheets pan shift flour and salt,set aside cream butter and sugar until fluffy add egg yolk one at a time,add vanilla extract add flour mix until the dough start to come together shape the dough into small balls, presh with thumb and fill them with triple berry jam or any  berry's jam/preserve. put into baking sheet about 2 inches a part bake for 20-25 minutes

Tempeh teriyaki summer rolls

A slice Indonesian Tempeh, coated with Japanese teriyaki sauce arrange with vegetables and fresh herb, and roll them tight in Vietnamese spring roll wrapper, Serve with homemade soy spicy peanut sauce,simply healthy recipe. This Asian signature dish just perfect for appetizer. Ingredients : - Vietnamese spring roll wrapper - 1 block tempeh/8 oz - 2 tablespoon vegetable oil for fry tempeh -  1/2 cup teriyaki sauce - 1 carrot - 1 cucumber - lettuce - handful basil - handful cilantro Direction : cut tempeh into stick, not to thin , fry them until golden brown ( not too crunchy ) and coat cook tempeh with teriyaki sauce or marinate for about 5 minutes. Cut cucumber and carrot in julienne,set aside,and place them together with basil,cilantro and lettuce To make it easier to arrange on the spring roll wrapper. Pour warm water into a large bowl dip spring roll skin in water for 3-5 second ( one sheet at a time ) place  the filling,tempeh,cucumber,carrot and herb

baked tofu cheese balls

This baked tofu cheese balls in an experiment in my kitchen, I blended tofu with Parmesan and mozzarella cheese and bake them, serve with soy spicy dipping sauce. I never thought tofu and cheese work well together but it turn out really Yummy  recipe, I already made a second time and will make it again for sure. Today I'm honored to be featured blogger at  Yummly's blog  so please click the link for the recipe And thank you YUMMLY to share my recipe with the readers :)

Banana white chocolate muffins

I made this banana white chocolate muffins for family and friend yesterday morning, the white chocolate morsel adding rich sweetness to the muffins and well blended with banana, I definitely will make it again. Ingredients: - 2 stick unsalted butter room temperature - 3/4 cup dark brown sugar - 2 eggs - 2 1/2 cups self raising flour - 1 teaspoon ginger powder - 1/2 teaspoon clove powder - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - 2  ripe banana - 1 cup white chocolate morsels/toll house by nestle Direction : Preheat oven to 350 degrees F/ 175 degrees  In a large bowl, combine self raising flour,ginger powder,clove and cinnamon powder, In a separate bowl,  In a stand mixer cream together room temperature  butter and brown sugar. Add egg one at a time and vanilla extract Slice banana,add into butter mixture,stir and add flour mixture, stir just to moisten add white chocolate morsel and stir. fill muffins liner about 3/4  make about 18-20 medium size muffins

Beets apple salad with walnut

My friend gave me beetroot's fresh from farmers market, And not long ago another friend share this beets Apple salad recipe with me, so is perfect time to make this salad  :) I thank you both , Pam and Bridget for the fresh beet roots and the recipe. in my previous post  I use the  beet greens  too, click the link for the recipe! for this salad I cooked  beets instead of raw, but you can prepare raw if you like. Ingredients : - 4 fresh beets - 2 green apples /granny smith - handful of chopped parsley - 1 cup roasted walnut/rough chopped Dressing ingredients - 1 lemon juice/zest - 1 tablespoon olive oil - 1/2 tablespoon honey - 2 cloves garlic/ chopped - 1/2 tablespoon apple cider vinegar ( combine and whisk all dressing ingredients ) Direction : Peel beetroot's and bring to boil about 15-20 minutes drain and let them cool, Grate  beetroot's and  green apple in food processor or grater in large bowl mix them together and add chopped parsley

Mango coconut pudding

This mango coconut pudding is my early blog post when I start blogging about two years ago, I just want to re-share the recipe with you all. Mango is one of my favorite fruits since I was kid,back home in Indonesia we had varieties of mango  Good mango when we cut there is no string in it,that what I like, I don't like stringy mango  because is too hard to slice it, and if  too ripe is not good either,the good one is ripe but still firm, anyway it's my personal opinion about mango :) Ingredients - 2 ripe mango - 3 teaspoon Kosher unflavored gelatin / small package - 1/2 cup water - 1/2 cup condensed milk - 2 tablespoon sugar - 3/4 cup thick coconut milk Preparation : 4- serving peeled mango and cut in cube/ slice puree mango in food processor or blender, set aside on the sauce pan boil 1/2 cup water until hot (or microwave about a minute ) pour unflavored gelatin to the hot water stirring really well,make sure there is no lump add

Raspberry limeade

Kid friendly,refreshing, easy and ready in few minutes,  I use fresh raspberry juice and stevia  sweetener for a sweetness, squish  fresh raspberry with a small strainer to get a fresh juice. You will need : - 2 lime - 1/2 cup fresh raspberry - 5-6 cups cold water - 1 1/2 tablespoon sugar or natural stevia sweetener if you like - ice cube  ( In a pitcher  squish fresh raspberry with a strainer, mix with lime juice add cold water and sugar or natural stevia sweetener stir until dissolved and ready to serve with ice cube )

Sauteed beet greens

My friend gave me a bunch of fresh beets and she mentioned that I can cook beet greens too, I love to try something new, I sauteed this beet greens with garlic and onion  and serve as side dish for dinner. Ingredients : - bunch of beet greens/ rough chop - 2 clove garlic/ chop - 1/2 of onion/dice - 1 tablespoon olive oil - 1/2 teaspoon salt - 1/2 teaspoon black pepper - finch of red flakes pepper Direction: Heat olive oil in medium high temperature, add chopped garlic and onion, cook for about two minutes add beet greens and season with,salt,black pepper and red flakes pepper cook for another 4 minutes an ready to serve.