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Showing posts from November, 2014

rasberry tart cookies

I hope everyone have a great thanksgiving holiday with family and friends and safe travel home this weekend, I have to work on thanksgiving day but I still had a great time and enjoy thanksgiving dinner with friends and family. I don't cook whole lot but I still have a chance to make this raspberry tart cookies to share with them.


Ingredients :
-  1 1/2 cup all-purpose flour,plus extra for dusting
- 3/4 cup confectioner's sugar,sifted
- 2/3 cup ground almonds
- 1/2 cup butter
- 1 egg yolk
- 1 tbsp milk
- fresh raspberry

Topping
- fresh raspberry
- lemon ginger curd  or store bought lemon curd

Preparations :
Sift the flour and confectioner's sugar into a bowl,stir in the almonds,Add the butter
Rubbing in until the mixture resembles breadcrumbs, Add the egg yolk and milk and work in until the dough binds together,Wrap in plastic wrap and chill for 30 minutes

Preheat the oven to 375 F
Roll out the dough on lightly flour surface about 1/4 inch thick
cut with round biscuit or …

coconut palm sugar sauce

When I found this organic coconut palm sugar on baking isle at Target, I know I am going to make coconut palm sugar sauce or we called it "kinca" a thick sauce use in some Indonesian traditional dessert, can be use on any sweet rice /glutinous rice  dessert or simply just drizzle on ice cream as a twist for experience a new taste.
I created the sauce with only three ingredients with pinch of salt

As you in a picture below I use the sauce for pandan rice balls is steamed glutinous rice with aromatic pandan leaves and pandan paste for color.


Ingredients :
- 1 1/2 cup organic coconut palm sugar
- 1 1/2 cup coconut milk
- 3 pandan leaves or vanilla extract
- pinch of salt

Directions:
- Put all ingredients In a sauce pan and simmer on low heat until coconut palm sugar dissolved it take less than ten minutes to cook,  stir frequently, let them cool and store leftover in a jar and put in the fridge.

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before jackfruit sweet stew with chicken/gudeg this time I made vegan version with tofu, And I also made jackfruit muffins use ripe jackfruit for taste.


Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic
- 2 fresh cayenne pepper
- 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teaspoon black pepper
- 1 1/2 tbsp curry powder
-…

Peanut butter nutella cookies

When I make these cookies I can't stop to try the cookie dough it taste so good creamy, rich and not too sweet, peanut butter and nutella is such a good combination on these cookies, I was thinking maybe add banana next time it sound good.



Ingredients : 2 dozen cookies

- 1 stick unsalted butter / room temperature
- 1/2 cup sugar
- 2 egg yolk
- 1/2 cup creamy peanut butter
- 1/2 cup nutella
- 1 cup all purpose flour
- pinch of salt

Directions ;
In a mixer beat butter and sugar until light and fluffy
add egg yolk one at a time, add creamy peanut butter and nutella
add flour with pinch of salt,beat until combine
Place cookie dough on plastic wrap and put in the fridge for about 30 minutes
Preheat oven on 350 F
place parchment paper on baking pan
shape the dough into a small balls, put in the baking pan within inch a part
bake for 15-18 minutes.