Rice and Coconut

I have leftover imitation crab and cocktail rye bread and also homemade Sun dried tomato pesto need to use up, With all these ingredients I made mini crab grilled cheese sandwich with sun dried tomato pesto and mozzarella cheese as finger's food, It turn out it these ingredients work well together, next time I will try to use real crab meat for this mini sandwiches.



Ingredients ;

- 3 strip imitation crab
- 3 slices / mozzarella cheese
- 3 Tbsp sun dried tomato pesto
- 6 slices cocktail rye bread ( mini slices )
- 1 Tbsp butter

Preparations :

Heat butter on skillet on medium high temperature
spread both slice bread with sun dried tomato pesto
top with pulled imitation crab, mozzarella cheese and another slice bread,
Cook in skillet and flip until cheese is melted.

Ingredients :

- 1 stick unsalted butter,softened
- 3/4 cup sugar
- 2 extra large eggs
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 6 oz sweetened grated coconut

Coconut curd frosting :

- 1 cup coconut curd
- 1 cup cream cheese softened
- 2 Tbsp confectioner's sugar
- 2 Tbsp coconut milk

( Mix all frosting ingredients together until smooth and fluffy )

Directions :
Preheat oven on 350 F
In a mixer beat butter and sugar until light and fluffy
add beaten egg one at a time,add vanilla extract

Sift all dry ingredients together (flour,baking soda,salt)
Add flour mixture into batter, mix well
add grated coconut  and coconut milk and beat until combine

line 12 large or 24 mini cupcakes liner in mini muffin pan
fill with the cupcake batter
bake for 18- 22 minutes or until risen / toothpick comes clean

Let them cool, and fill and decorate cupcakes with coconut curd frosting.

Avocado blended with vanilla ice cream,dulche de leche and almond milk or use regular milk if you like, add more cold water to adjust the thickness milkshake, slightly sweet and creamy, refreshing drink for hot summer day.


Ingredients : - 1 large avocado - 11/2  cups vanilla ice cream - 2 Tablespoon dulche de leche / caramel sauce - 2 cup almond milk
- 1/2 cup ice water

Direction :
( Cut avocado in half,remove the seed, scoop avocado with a spoon into blender and mix with the rest ingredients,blender until smooth and creamy add more cold water to adjust the thickness of milkshake )

I like to use kafir lime leaf in savory dishes but this time I use it in dessert, adding grated lemon zest to the butter mixture to add citrus flavored to the cake, The cake can be baked on ovenproof tea cup or remekins baked in roasting  in hot water.






 Ingredients:
- 8 Tbsp softened butter,plus extra for greasing
- 1/2 cup sugar
- 2 eggs lightly beaten
- 1 teaspoon lemon zest
- 1 tsp kafir lime leaf powder
- 1 1/2 Tbsp matcha powder
- 3/4 cup self-raising white flour
- confectioner's for dusting


Preparation :
* preheat the oven to 350 degree F,grease four ramekins, with butter,

* Put the butter and sugar in the bowl and beat together until light and fluffy, and lemon zest gradually add the eggs,beating well after each addition,sift in the flour,matcha and kafir lime leaf powder 
Add into butter mixture,mixing until combine

* Stand the remekins or tea cup in a roasting pan,then pour in enough hot water to come on third up the side of the cups,bake the cupcakes in the preheated oven for 40 minu…

Happy Father's day to all father in the world, Hope you all have a great time with the family and loves one.

As I mentioned in a previous post I will use homemade sun dried tomato pesto in the recipe, So  this time I made tofu frittata with fresh herbs  mix with homemade sun dried tomato pesto, It's  perfect for breakfast or brunch.



Ingredients :

- 1/2 block extra firm tofu / cut in cube
- 2 Tbsp butter
- 3 eggs
- 2 Tbsp homemade sun dried tomato pesto
- 1/4 cup diced onion
- handful fresh basil / chop
- 1 stalk green onion / thinly slice
- 1/2 cup shredded Cheddar cheese

Direction :
In a medium ovenproof skillet heat the butter on medium high, fry onion until fragrant, add tofu  fry about 3 minutes until lightly brown.
Meanwhile, In a medium bowl whisk egg with  homemade sun dried tomato pesto,basil and onion until combine
Turn temperature into low heat, Pour egg mixtures into fried tofu, cook for about 3-4  minutes  until egg mixtures set in the bottom and begin set on top …

In a previous post I made this Sun dried tomato pesto and I start to use it as a part of ingredients in my recipe.

I made fried tempeh sandwich in mini slices cocktail rye bread , spread with  homemade sun dried tomato pesto mayo sauce ( sun dried tomato mixed with mayonnaise half and half )



Ingredients :

- 1 block tempeh
- 4 Tbsp vegetable oil for fry
- 3 Tbsp homemade sun dried tomato pesto
- 3 Tbsp mayonnaise
- lettuce
- 12 slices cocktail  rye bread, or any bread cut in cube.

Direction :
Cut tempeh in cube, 1 block, cut into six slice / cube
Heat vegetable oil in skillet, fry until golden brown both side
in a small bowl mix the sun dried tomato pesto and mayo until combine
spread both slice rye bread  with the sauce mixture,layer with lettuce and arrange as a sandwich
cut triangle served as finger's food or appetizer.

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I use leftover chocolate fruit dip as one of ingredient in this cupcakes, blended with creamy peanut butter and also use those ingredients in frosting as well, Makes the cupcakes taste like mixed chocolate and creamy peanut butter.




Ingredients :
- 4 Tbsp butter,softened
- 1 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup dipping chocolate
- 2 eggs lightly, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 cup milk

Frosting :
- 1/2 cup creamy peanut butter
- 1/2 cup dipping chocolate
- 1/2 cup confectioner's sugar


Directions :

Preheat the oven to 350 F
Put 12-16 paper liner on a muffin pan or on a baking sheet

In a mixer beat together butter,sugar,peanut butter and dipping chocolate until well mixed
Gradually add the eggs,beating well after each addition,then add vanilla extract

Sift in the flour and baking powder into butter mixture,beat and alternating with the milk

spoon the mixture into the paper liner and bake i…

I would like thank my partner to grow herbs and vegetables in a little garden every summer for me, Honestly I'm not good on plants or gadening in general and He knows it, and I know He doesn't like to cook at all, so It's Win Win ;)

By the way , when I see the basil grow so fast, I don't want to waste it, So I made pesto with sundried tomato, basil,shallot,garlic blended with other ingredients put in the jar and store in the fridge to use as condiments ingredient in my cooking, So don't be surprise if I use this Sundried tomato pesto in the next post.




Ingredients :

- 1 cup sun dried tomato
- 2 shallot /chop
- 3 clove garlic
- handful fresh basil
-  2.25 oz / 1/2 cup toasted pine nut
- 1/2 cup grated parmesan cheese
- 1 small can 6 oz tomato paste
- 1/2 cup Exta virgin olive oil
- pinch of salt
- pinch of pepper

Direction :

Toast pine nuts in skillet on low heat temperature until lightly brown
chop shallot and garlic
Put all ingredients except olive oil in small fo…

Frozen raspberry and raspbery yogurt blend with macapuno coconut strings/jell and lakewood coconut juice and blend, I've never blend those ingredients before it's actually taste good , I add frozen raspberry and raspberry yogurt to balance a taste, smooth and creamy.


- 1 cup frozen raspberry
- 1/2 cup coconut gell
- 1 cup lakewood coconut juice and blend
- 1 cup raspberry yogurt

(In a blender just blend all ingredients together until smooth and creamy )

I got the recipe from Frame>by> Frame cook book, with slightly change ingredients to add more citrus in it, lemon rind and lemon juice adding more citrusy taste to the cake.

This Sweet and citrusy cake can be serve as warm or cold, drizzle with corn syrup if you like or serve with vanilla ice cream.




Ingredients:
- 3/4 cup unsalted butter,plus extra for greasing
- 2 Tbsp dark corn syrup
- 2 medium oranges
- 3/4 cup sugar
- 3 eggs beaten
- 3/4 cup all purpose flour
- 3/4 cup self-rising flour
- finely grated rind of 1 orange
- finely grated rind of 1 lemon
- 2 Tbsp orange juice
- 2 Tbsp lemon juice

Directions :
Preheat the oven to 325 F
Grease 1 1/2 quart/ ring cake pan, spoon the corn syrup into the bottom

Cut off the white peel and pith from oranges and slice
Arrange the orange slice over the syrup in the pan,set aside

Cream together the butter and sugar until fluffy, Gradually beat in the eggs,beaten well after each addition.

Sift the flours add into the mixture, and fold in, …

One of my friend gave me this peri-peri pepper rub, it good to use in any meat,fish or vegetables dish can be mix with olive oil,sesame oil or any cooking oil you like to create a paste with other spices or sprinkle to spice up the dish.

I made spicy veggie burger made out of leftover quinoa,kernel corn, leftover cooked rice and kidney beans and lots of spices and mozambique peri-peri pepper rub as a main spice ingredients to add spiciness to this vegan burger.

*TIP* Use less or much peri-peri peper rub to level hot spicy as you like
The recipe is vegan, for gluten free just omit the bread crumbs.
If don't have leftover Quinoa, cook Quinoa and  follow directions on the package.



Put leftover in the large plastic bag on parchment pepper in between, can be cook in microwave for a minute or cook in skillet until soft and hot and ready to serve as a veggie burger or as a side dish.



Ingredients :

- 1 onion /dice
- 3 clove garlic / chop
- 2 Tbsp olive oil
- 1 can 15 oz whole kernel corn
…