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Showing posts from December, 2013

Chicken roulade with asparagus and gorgonzola

To all my blogger friends,reader and visitor Thank You All for comments and visiting my blog in  2013,  Happy New Year, Wish you all the best 2014, looking forward to share more recipes with you all.

Here is the latest recipes for this year, Thin slice chicken breast stuffed with asparagus and  Gorgonzola cheese crumbled and rolled, seasoned with lemon pepper mixed and sun dried tomato pesto.










Ingredients :
-  6 Thinly slice chicken breast
- 1 Tbsp lemon pepper seasoning
- 4 Tbsp sun dried tomato pesto
- 1/2 cup Gorgonzola  cheese crumbled
-  18 stalk asparagus
-  1 Tbsp olive oil




Directions :
Preheat oven on 375 F
Place aluminium foil on baking dish
Sprinkle slice chicken breast both side with lemon pepper seasoning mixed
Spread with 1/2 teaspoon sun dried tomato pesto
Sprinkles 1 teaspoon  Gorgonzola cheese crumbled
Arrange 3 trimmed asparagus and rolled
brush with sun dried tomato pesto and drizzle with olive oil
bake for 45 -50 minutes or until done,Flip half way through

Green tea muffins

I add kaffir lime leaf powder and sweet matcha/green tea powder into flour and mix it for taste and color.

Ingredients:

- 2 stick unsalted butter/room temperature
- 1 cup sugar
- 2 eggs
- 2 cup all purpose flour
- 1 Tbsp green tea powder/sweet matcha
- 1 teaspoon ground kaffir lime leaf powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk/milk

Directions:

Preheat oven to 350 degrees F.

With a mixer, cream butter and sugar together until fluffy

Add egg, one at a time, beating after each addition.

mix flour with green tea powder,salt,baking powder and kaffir

lime leaf powder and shifted.


add flour mixture  and continue to beat, add almond milk

beat until combine

spoon cup cakes batter into mini muffins liner about 3 Tbsp



bake for about  22 minutes or until a toothpick inserted in the 

center of the cup cake comes out clean.

Rendang meatloaf

This meatloaf inspired by Indonesian beef rendang ground beef seasoned with Rendang spices and topping with spicy coconut sauce, served on mashed potato with a steamed greenbeans or any vegetables you like.
I use coconut milk as a sauce to keep the basic ingredients to this Indonesian signature dish.








Ingredients:

- 2 lbs ground beef

- 2 eggs

- 1 cup panko bread crumb

- 3 stalk onion ( thinly slice )



 grounded spices :

- 2 shallot

- 2 clove garlic

- 1 tablespoon fresh grated ginger

- 1 tablespoon fresh grated galangal

- 2 red chili

- 1/2 teaspoon fresh grated nutmeg

- pinch of ground clove

- 1 1/2 teaspoon of salt



Sauce ingredients :
1 cup thick coconut milk

1teaspoon grated galangal

1 teaspoon grated ginger

1/2  teaspoon salt

1/2 teaspoon black pepper