Rice and Coconut

Is October I thought about make something with pumpkin but I don't have any recipe idea until I saw this  pumpkin spice cream cheese spread   hmmh how about macarons fill with this yummy spread ? Yes it was perfect so I don't have to make the filling,just transfer into piping bag and ready to go. Ingredients : - 1/2 cup almond flour - 1/2 teaspoon pumpkin spice powder - 1 cup confectioner's sugar - 2 egg white - 3 Tbsp granulate sugar - 3 drop yellow  food coloring Filling : pumpkin spice cream cheese spread Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour  and pumpkin spice 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 add 3-4 drop yellow food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mix

This steamed chicken dumpling is similar with Chinese Indonesian dish siomay  serve with asian style spicy peanut sauce with sweet soy sauce on top, normally the wonton skin fill with fish  or seafood mixture but this time I just want to try with minced chicken. The only thing I missing on this, kafir lime juice (limau) but you can substitute with lime juice. Ingredients : - 1 lb minced chicken - 1 egg lightly beaten - 4 Tbsp cornstarch - 1 teaspoon salt - 1 teaspoon pepper - 1 teaspoon garlic powder - 1/2 teaspoon cumin - 3 stalk green onion/ chop - 20 sheets wonton skin Peanut sauce : - 1/2 cup peanut / toasted - 3 shallot - 2 clove garlic - 2 Thai chili - 1 teaspoon salt - 1 teaspoon - 1 teaspoon lime juice/zest - 2 Tablespoon sweet soy sauce - 1 cup water Preparation : Turn the rice cooker,set on steamer, or steam on the stove In a bowl mix ground chicken with egg,cornstarch and season with salt,pepper,garlic powder,cumin and green onion mix w

The spices marinated tempeh or Indonesians called tempeh bacem is full of flavor, the recipe is very unique,slices tempeh cook in coconut water with spices mixture and simmer until the liquid are about gone, leave in room temperature until cold or put in the fridge overnight is best then fry in a little bit vegetable oil until both side looks browned As a tip, if you don't have coconut water just use water instead. ingredients : - 2 block tempeh , cut into thick square - 6 cups coconut water - 1 tbsp palm sugar - 3 tablespoons soy sauce - 1 cm galangal , crushed - 2 bay leaves - vegetable oil for fry. puree : - 6 shallots onions - 3 cloves of garlic - 1 teaspoon seedless tamarind - 1 tsp coriander - ½ tsp cumin - 1 tablespoon salt How to make : Cut the tempeh in square and thick, Place the tempeh pieces in the pan , Pour the coconut water , mixed puree spices , and other seasonings . Cook until the water runs out . Lift, put in the fridge for few hours or until c