Rice and Coconut

Our vacation start in New york city, the trip to provincetown,MA and Ogunquit,Maine, It turns out really nice weather, everything was great, We had a great time. The view from a window at our friend apartment in NYC,one of my favorite getaway city in US. I enjoyed this Frozen yogurt caramel while walking,Yummy :) We like to walk around the city, this time we walk to south street seaport before dinner, This is what I love about the city, I can grab a food or drinks in the street and just keep walking about anywhere and if we get tired, take metro back :) My friend Tom, cooked dinner for us comfort food for the night. The next morning,ready for our road trip, drive from NYC to Cape cod, Massachusetts. Arrived in Provincetown MA, this is our second time to stay in Snug cottage bed and breakfast, glad to be back after two years. On the way to Ogunquit beach,Maine before check-in, we stop in the Stonewall kitchen and shopping in

This savory pie filled with tofu, herbs and topping with mozzarella cheese and  cherry tomato, It's my first experiment use tofu on pie shell it turns out really well, crusty, cheesy and savory, good to serve for breakfast,brunch or dinner. Ingredients: - 1 9" pie Shell/ homemade/ store bought - 1 block tofu / 12 oz - 1 1/2 cup egg whites - handful chopped basil - 1/2 cup chopped green onion - 1 teaspoon salt - 1/2 teaspoon black pepper/ - 1/2 teaspoon paprika - 1/2 teaspoon garlic powder - 1 cup  mozzarella cheese - 8 cherry tomato Preparation : Preheat oven on 350 F cut tofu in cube, whisk egg whites with chopped green onion, basil and season with dry ingredients spread tofu in the bottom  of pie shell and pour egg whites mixture and topping with mozzarella cheese and tomato on top. on the baking pan,bake pie about 40-45 minutes or until golden brown.

Most ingredients in this pears caramel pie are leftover that I need to use up before I go on vacation, I even use store bought pie shell, to make quick and easy. I have lots of fresh pears from my friend,and homemade kumquat candied in the fridge that I almost forget it's been there awhile  :)   so I add them to the pie as well. kumquat candied in this recipe is optional,but it taste really well together,maybe you can substitute with any little bit fruits candied for a taste. Ingredients: - 1  9" pie shells ( homemade or store bought ) - 3 Tbsp dulche de leche / caramel - half lemon juice - lemon zest - 4-5 pears - 1/4 cup kumquat candied ( optional ) - 2 Tbsp butter ( melted ) - 1/2 Tbsp sugar Preparations : preheat oven on 350 F peel the pears, slice round and core the seeds in a small bowl, mix caramel/dulche de leche with lemon juice and zest, stir until smooth and combine brush pie shell with melted butter spread caramel mixture on pie

I know everyone can easily make a simple grilled cheese, but I just want to share about this   Tofutti dairy free and gluten free cheese   to the readers who don't eat dairy and gluten free, This slices cheeses is great for any sandwiches. If you have too much tomato from the garden this late summer use some of them for this grilled cheese tomato or sandwiches. you will need : - slices bread/ regular or gluteen free -  tofutti cheeses slices - slices tomato and basil - butter or any oil ( heat a little bit butter/oil on a grill pan/ skillet, grill bread until brown layer with  slices cheese until slightly melted add tomato and basil, flip it until both side looks brown )

This salmon recipe is very easy and ready in no time,especially if you have fresh salmon on hand or if you use frozen salmon, you can marinade for about 10-15 minutes or marinade before you go to work and cook when you get home,  serve with mix green salad or any leftover, It's perfect meal after long hours work schedule. I serve with  leftover mashed potato butternut squash and corn shrimp fritter Or you can serve with any mixed green salad with any salad dressing, or fresh vegetables cook in microwave. Ingredients : - 2 fresh /thawed salmon fillet 6-8 oz marinade ingredients : - salt and pepper - 1 Tbsp lemon juice - 1 Teaspoon lemon zest/grated - 1 teaspoon honey - 1 teaspoon grated ginger - 1 Tbsp lemon pepper spice blend - garlic powder - 1 Tbsp sesame oil + 1 Tbsp for cook Preparation : sprinkles fresh / thawed salmon with salt and pepper, In a small bowl mix all marinade ingredients and whisk them until combine, Put salmon in a ziploc

Thank you so much to our neighbor Hikerson's family for a basket of fresh vegetables, come all the way from Tennessee to my kitchen, I use the potatoes and tomato  in the basket for this this roasted tomato butternut squash soup, Once again Thank you ! Ingedients: for roasted tomato - 3 large size tomatoes - 1 large butternut squash - 1 onion/ chopped - 3 clove garlic/ chopped - 2 inch ginger - 3 Tbsp vegetable oil - 2 vegetables bouillon - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 tsp curry powder - 1 cardamom powder - 1 coconut milk Preparation : preheat oven in 400 F Cut tomato and butternut squash  in wedges, in the baking dish, mix tomato and butter nut squash drizzle with olive oil, and bake for an hour, set aside Meantime,Chopped onion,garlic and ginger,,cook with olive oil until fragrant, Add roasted tomato and half water equal with coconut milk until boilng, puree with hand blender meanwhile Peel bu

The recipe adapted from  emeril lagasse  I just change the topping with avocado cream and I use store bought pie crust. Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans sweetened condensed milk 1 cup key lime or regular lime juice 2 whole large eggs topping ingredients : 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest 2 ripe avocado Directions Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. or use store bought pie crust In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minute

One of my favorite spread biscoff ,fill in macarons it taste so good. Ingredients : - 1 1/2 cups powdered sugar - 2/3 cup almond flour - 1 teaspoon unsweetened cocoa powder/ hershey's - 3 egg whites at room temperature - 1 teaspoon vanilla extract - 1/3 cup granulated sugar Filling : crunchy / creamy biscoff spread Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour and cocoa powder 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 2-3 minutes until mixture foam stiff,shiny peaks - add half of flour mixture to egg whites stir with spatula to combine ( about 12 strokes) repeat with remaining flour mixture make about 15 strokes ( do not over mix or under mix ) - attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circ

Happy holiday to those who celebrate Muslim holiday eid -fitr, Happy Eid mubarack and have a great one with lovely family, friends and great foods. Ingredients : - 2 stick unsalted butter ( room temperature ) - 1/2 cup sugar - 2 egg yolk - 2 cup flour - 1 cup almond flour - 4 Tbsp almond milk - 1 teaspoon almond extract / vanilla extract - powder sugar ( optional ) Preparation : Preheat oven on 350 degree F Beat butter and sugar until soft and fluffy add egg yolk one at  time add flour and almond flour add almond extract / vanilla extract  beat or stir with spatula until combine sprinkles flour on kitchen board,roll the cookie dough about 1/2 inch thick cut into desire shape ( star,square,rectangle etc) arrange on the baking pan on parchment paper bake about 22-25 minutes,,, sprinkle with powder sugar ( optional )

In my previous post I made this  Salted roasted coconut flakes  to use as part ingredients for this steamed sticky rice, My mom use to make this steamed sticky rice coated with fresh fine grated coconut or with Roasted coconut  , In Indonesia mostly in west java this steamed sticky rice can be fry or grill on the charcoal to serve along with coconut or sauce/ sambal. Ingredients : -  3 cups sweet rice/ glutinous rice -  2 pandan leaves -  2 bay leaves -  Salted roasted coconut flakes  or fresh grated coconut How to steam sticky rice Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours or over night Drain rice and put in a steamer basket, lined with cheesecloth.add pandan leaves and bay leaves into rice, Steam rice, covered with lid, over boiling water until shiny and tender, about 20-25 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

Leftover egg whites,fresh tomato and a stalk asparagus from a garden and shredded cheddar cheese,light omelet for breakfast,brunch or light dinner. Ingredients : - 3 egg whites - pinch of salt and white pepper - 1 teaspoon olive oil - 2 cherry tomato - 1 stalk asparagus - 1 tablespoon cheddar cheese Direction : heat small non stick skillet with a teaspoon olive oil add salt and white pepper into egg whites and whisk pour egg white into skillet spread evenly, arrange slice cherry tomato anda stalk asparagus let them cook evenly and add cheddar cheese on top,cook until slightly melted remove from the stove,serve immediately for breakfast,lunch or light dinner.

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : 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,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat