Rice and Coconut

Salmon is one of my favorite fish, it's very easy to prepare, This time I seasoned the salmon with Asian spices like sesame oil, sesame seeds ginger and soy sauce and cooked hard boiled egg yolk to make  creamy sauce to marinade the salmon Pair with asparagus or any other vegetables and steamed coconut jasmine rice        INGREDIENTS   6 pieces of 6 oz salmon fillet olive oil or butter to sear  the salmon   Spices for marinade   2 inch ginger 3 Tbsp sesame oil 3 Tbsp roasted sesame seeds 2 Tbsp gluten free soy sauce 1 tsp garlic powder 2 Tbsp honey or melted coconut sugar 2 hard boiled  egg yolk 1 lemon juice or 1 tbsp white vinegar   Preparation:   sprinkle fresh salmon fillet with salt and black pepper and set aside in a food processor put all spices ingredients and blender until smooth and combine pour into salmon fillet and let marinade for about two hours cook salmon in nonstick fry pan for about 3 - 4 minutes each side on medium heat or cook longer if salmon is to thick o

Potato and tofu blended well together with this local bok-choy from magpie drive thru market in downtown Harrisonburg,VA, Because the coronavirus pandemic this drive thru market is the best concept for some of us who avoid to go to grocery store to get local produce or any items that availbale online for curbside /drive thru pick- up on their schedule pick- up day. This vegan dish potato tofu curry is one of the best selling in our cafe , Since We are closed the busines until this coronavirus pandemic improves, I have times to blog about this, Firm tofu is the best for this curry, you can lightly fry or get the one already fried or bake at the grocery store. INGREDIENTS - 1lb potato - 2 block fried or baked firm tofu - 1lb bok-choy or baby bok-choy - 2 Tbsp vegetable oil - 1 1/2 cup coconut milk Spice paste ingredients -  Fresh ginger about 2 inch - 5 shallots  - 7 cloves garlic - 2 Tbsp coriander - 2 Tbsp curry powder - 1 stalk lemongrass chopped (optional) -

Our small cafe have been closed temporarily for more that two weeks now, I hope this copid-19 pandemic will over soon, so people can go out and doing normal routine again. I miss making this delicate french macaron to sell in our cafe , I hope wont be long until our days is normal again but for now our safety is priority please everyone stay safe and healthy! Ingredients : - 1 cup almond flour - 2 cups confectioner's sugar - 4 eggs white - 6 Tbsp granulate sugar - 3 drop gel black food coloring Filling : - 8 oz mascarpone cheese/room temperature - 1 cup heavy cream - 4 Tbsp granulated sugar - 1 Tbsp vanilla bean paste Preparations : - Line two cookies sheet with silicon baking mate combine confectioner, sugar,almond flour in a food processor, pulse into fine powder sift mixture into medium bowl, discard large pieces and set aside. - Beat egg whites in large bowl with electric mixer at medium speed until foamy gra

I open up a small indonesian restaurant  BoBoKo Indonesian Cafe in downtown Harrisonburg, Virginia about three years ago, The business has been doing really well, People getting to know about my house made french macarons, They were wonder why there is french macarons on the deseert menu blend with Indonesian cuisine, I simply answer that question "because I fall in love with that cookies at a first bite" and I love making them.  I often create the filling with Asian flavor like coconut and pandan   to introduce the ingredient to them. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop yellow food coloring Filling : - 8 oz mascarpone cheese/room temperature - 4 Tablespoon powder sugar - 3/4 cup mango jam/preserve Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor, pulse into fine powder sift mixture into med

Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop red coloring Filling : - 8 oz mascarpone cheese /room temperature - 4 Tablespoon powder sugar - 3 Tablespoon blueberry or strawberry jam Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour 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 red food coloring, gradually add 3 Tbsp granulated sugar,beating at high speed about 2 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( not there is no need to fold the mixture ) Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going

I made gluten free version of this standard  peanut butter nutella cookies   I combined coconut flour and rice flour and I use vegetable oil and milk for moisturize the cookie batter instead of butter, It turn out really good it has chewy bite to it, Creaminess of peanut butter and nutella is good combination on these cookies. Ingredients : - 1 whole egg - 3/4 cup sugar - 1/2 cup vegetable oil - 2 eggs yolk - 3/4 cup creamy peanut butter - 3/4 cup nutella - 3/4 cup coconut flour - 1/2 cup rice flour - pinch of salt - 1/2 teaspoon baking soda - 1/4 cup milk Directions ; In a mixer beat one whole egg,sugar and vegetable oil until light and fluffy Add egg yolk one at a time, add creamy peanut butter and nutella and add egg yolk one at a time. In a bowl combine coconut flour,rice flour,pinch of salt and baking soda, beat until combine Preheat oven on 350 F place parchment paper on baking pan Shape the dough into a small , put on the baking

These gluten free brownies made out of three combination of flours ( rice,almond and coconut flour ) As an experiment I'm glad it turn out well I'm satisfied with the recipe and I'm glad that my friend who is gluten free really like it. The peppermint bark topping make this gluten free brownies more tasty and colorful and I definitely will make it again and mark it as special gluten free dessert. Ingredients : - 3/4 cup rice flour - 3/4 cup almond flour - 1/2 cup coconut flour - 1/2 cup unsweetened cocoa powder  - 3/4 cup sugar - pinch of salt - 3/4 cup vegetable oil - 4 eggs - 1 tea spoon vanilla extract - 1 cup peppermint bark ( chopped ) Directions  Preheat oven to 350 F, Lightly spray  9 x13 baking dish with cooking spray In a mixing bowl,combine the rice,almond and coconut flour,sugar,cocoa and salt In another bowl, combine the oil,eggs and vanilla, Add the wet ingredients to dry ingredients ( rice flour mixtures

Happy new year 2015 everyone, I hope this year will be better than last year and fill with wonderful things, I'm looking forward to share more recipes with you all and thank you to all of you who follow me on  Riceandcoconut  Facebook  page and all readers around the world, I had amazing year 2014, Once again happy new year 2015 Cheers ! To readers who have a new year resolution to eat healthy or become vegetarian or vegan this fried rice recipe is for you, so enjoy and keep cooking and stay healthy. Ingredients : - 4 cups cooked rice - 1 block tempeh cut in cube - 1 carrot/ dice - 1 cup  frozen green peas - 2 Tbsp vegetable oil - 2 shallots - 2 clove garlic - 1 cayenne pepper / chop / optional - 1 Tbsp soy sauce - 2 Tbsp sweet soy sauce - 1/2 teaspoon black pepper Directions: Cut tempeh in cube, Chop shallot,garlic and cayenne pepper,set aside heat vegetable oil in fry pan or wok on medium high temperature cook

This is the first time I use the silicon baking mat to bake French macarons, I'm glad I bought it, It's worthed. I'm obsessed with the French macarons at first bite,  Since then I keep try and trying to make it, even though sometimes it's not work out the way I wanted. I try to make it looks better each time, as far on round shape my new purchased silicon baking mat  help me a lot to keep round shape, to stay round on the mat until ready to put in the oven and I'm happy with it. This time I made dulce de leche macarons filing with two combination ingredients cream cheese and dulche de leche, it taste like caramel cheesecake on macarons, Now that's a winer ;) Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar Filling : - 8 oz philadelpia cream cheese /room temperature - 6 Tablespoon dulche de leche Preparations : - Line two cookies sheet with silicon bakin

I use matcha green tea powder to add color and taste on this macarons and filled with store-bought  Dickinsons creme coconut curd   it turn out taste really well together. Compare to the first  green tea macarons   I made last year, This time is definitely looks better and smoother, I still learn how to make it looks perfect, So never give up to try again and again! Ingredients : - 1 cup powdered sugar - 1/2 cup plus 1 tablespoon almond flour - 2 1/4 teaspoon matcha ( green tea ) powder - 2 egg white room temperature - 5 tablespoon granulated sugar Filling: -  Creme coconut curd Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour and  matcha 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 f

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

The filling for these macarons is ready in five minutes, I even use microwave to melt the white chocolate and mix with store-bought raspberry curd and confectioner's sugar, Put in the freezer for 3-5 minutes until firm and ready to fill these delicious french macarons. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 egg white - 3 Tbsp granulate sugar Filling : - 4 Tbsp  raspberry curd - 2 oz  white chocolate - 2 Tbsp confectioner's sugar Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour 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 pink food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg

The macaroons filled with two of my favorite ingredients nutella and  salted caramel  simply just mix them together until combine, the consistency is perfect for to fill these macarons,sweet,rich and delicious, I also made  macarons  filling with combination of store-bought ingredients. Ingredients cookies : - 1 cup powdered sugar - 1/2 cup almond flour - 3 tbsp unsweetened cocoa powder - 2 egg whites at room temperature - 5 tbsp granulated sugar Filling : 1/2 cup nutella 1/2  smuckers salted caramel 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,gradually add 5 tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks - add half of flour mixture to egg white

I miss my kitchen so much it's almost three weeks not to cook for dinner, Finally I can stock the fridge and ready to cook again. I made fish curry laksa mixed with vegetables I have on hand, you can use bean sprout or any green vegetables you like. I use mahi-mahi fillet for this fish curry laksa or you can use salmon fillet if you like, those type of fish is good to use in curry or soup. The saltyness from fish sauce no need to add salt in this laksa, but if you do, you can add more salt or fish sauce, Served on rice noodles,vermicelli or any cooked noodles is best.  Ingredients : - juice and zest of 1 lime - 2 Tbsp sesame oil - 1 red chili,seeded and finely chopped - 2 clove garlic,peeled - 4 shallots peeled  -1 inch fresh ginger - 2 Tbsp fish sauce - 1 teaspoon curry powder - 1/2 teaspoon palm sugar - 2 cups vegetable stock - 3 cups coconut milk - 2 inch lemon grass/smashed - 2 cups baby carrot - 2 cups green beans - 14 oz rice noodles

My friend gave me this mango coconut sauce  Spice exchange  product,I have to use up before too long in the pantry and recently I just bought this stonewall kitchen seafood rub , I use both ingredients for seared mahi-mahi to serve along with  wasabi mashed potato  and sauteed Asian napa cabbage and carrot. Ingredients: - 2  6-8 oz mahi-mahi fillets - pinch of salt and pepper - 1 Tbsp Maine seafood rub/stonewall  kitchen product - 1 Tbsp olive oil - 2 Tbsp mango and coconut sauce preparation : pat and dry mahi-mahi fillets sprinkle with salt and pepper both side rub with Maine seafood rub both side Heat  olive oil in skillet cook in medium heat,brush with mango coconut glaze both side until well done,its about 4-5 minutes each side SAUTEED SESAME GINGER NAPA CABBAGE AND CARROT Ingredients : - 2 lbs napa cabbage/ rough chop/thin slice - 1 large carrot/ shred - 1 clove garlic/chop - 1 shallot/chop - 1 tablespoon grated ginger - 1/2 T

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

Another macarons recipe filled with chocolate marmalade,  I use store bought  philadelphia white chocolate indulgence and orange marmalade for the filling. If you have orange extract you can add to the cookies ingredients for more orange taste. This one filled with Indonesian srikaya pandan spread,it taste well together  too :) Ingredients : -1 cup plus 1 tablespoon powder sugar - 3/4 cup almond flour - 3 drop orange food coloring - 2 egg white at room temperature - 1/2 teaspoon vanilla - 1/4 cup granulate sugar filling : -  1/2 cup philadelphia  cream cheese white chocolate indulgence -  1/4 cup orange marmalade Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour  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