Rice and Coconut

I thought about making round shape omelet after I bought round egg rings and I did just for fun and play with food presentation use any ingredients I have on hand. The sun dried tomato in oil adding colour to it and it taste good together. Ingredients: -  2 eggs -  pinch of salt and pepper -  pinch of curry powder -  6 stalk asparagus/dice -  1 shallots/chop -  1 teaspoon sun dried tomato/ chopped -  2 Tablespoon mozzarella cheese - 1 Tbsp butter Direction : Whisk eggs with pinch of salt,pepper and curry powder,set aside Heat non stick frying pan with a teaspoon butter, sauté  shallot and asparagus and set aside in the same frying pan add another teaspoon butter, put two round egg rings filled with half egg mixture equaly, top with cook asparagus and shallots until cook and add mozzarella cheese on top until melted, serve immediately

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

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

I never have  patty pan squash  before, I bought some in farmers market to try, I like vegetable on stir fry so I try to mix patty pan squash with tofu and green beans, It taste like zucchini but it more firmed after cooked, Otherwise it taste so good together plus ginger and sweet soy sauce makes stir fry flavorful and tasty. Ingredients : - 1 block extra firm tofu - 1 lb  patty pan squash - 4 tbsp vegetable oil - 1/2 lb green beans - 2 clove garlic /chop - 3 shallots /chop - 1 tbsp soy sauce - 1 tbsp sweet soy sauce - 1 teaspoon grated ginger - 1/2 teaspoon paprika powder - 1/2 teaspoon black pepper - pinch of red pepper flakes Direction : cut tofu, patty pan squash and green beans,set aside In large skillet heat vegetable oil, fry tofu until lighly brown,transfer in a plate on paper towel,set aside, use the same oil fry garlic,shallot and grated ginger until fragrant, add patty pan squash,green beans and fried tofu, cook for about four minutes or u

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red

We have a lot of tomatoes from the garden lately, we shared some with friends but I still have too much, I need to use up these tomato soon, One of my friend told me I can blanch them, peel the skin and freeze them save for the winter,  I might try that today. By the way I made this upside-down tomato tart yesterday It doesn't look perfect but taste delicious the Cherry tomato it's perfect on this tart, little sweet,salty, tangy and crusty in one bite. Ingredients : - 2 tbsp butter - 1 tbsp sugar - 1 lb 2 oz cherry tomatoes, halved - 2 clove garlic crushed - 2 teaspoon white wine vinegar - Pinch salt and pepper Pastry : - 1 3/4 cups all-purpose flour,sifted - pinch of salt - 1/2 cup butter - 1 tbsp dry basil plus extra for garnish ( optional ) - 1 teaspoon Italian seasoning - 5 Tbsp cold water Direction Preheat the oven too 400 F/200C Melt the batter in a skillet, Add the sugar and stir over high heat until just turning golden brow. Re

If you are a big fan of brussel sprouts, try this caramelized sweet soy sauce brussel sprouts recipe, with only four ingredients needed and ready in less than fifteen minutes, it taste so good. One of the ingredient are   Indonesian sweet soy sauce /kecap manis  is available at Asian market, sweet and thicker than soy sauce, it's good to add on stir fry, fried rice and to make sauces. Ingredients : - 2 lbs brussel sprouts - 3 Tbsp olive oil - 2 Tbsp sweet soy sauce - 1 Tbsp soy sauce Direction ; Wash,trim and cut brussel sprouts in half In large skillet heat olive oil in medium high temperature Fry brussel sprouts about 5 minutes or so and stir Add sweet soy sauce and soy sauce and cook until golden brown and all the liquid is caramelized remove from the heat and ready to serve.

This colorful asparagus chick peas mango salad is perfect for pot luck or summer gathering, I made an experiment salad dressing with thinly slices fried garlic as a basic ingredients and mix it with lemon juice, lemon zest and honey Ingredients : - 1 lb asparagus - 2 cans 15,5 oz chick peas / garbanzo beans -  1/2 red onion - 1 ripe mango - 6 stalk celery heart Dressing Ingredients : - 4 clove garlic - 4 Tbsp olive oil - 1 lemon juice and Zest - 1 Tbsp honey - 1/2 teaspoon salt - handful fresh basil or cilantro Directions : In medium pan bring water to boil Trim and cut asparagus and blanch in hot water for few minutes remove and place into cold ice water, set aside slice onion and celery and cut mango in a small cube, set aside Meanwhile, slice garlic really thin, Heat skillet in medium temperature and fry the garlic until lightly brown remove from the heat, add lemon juice and lemon zest and honey whisk really well. set aside Place the asparagus

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 1 block of tempeh  into six slice / large 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.

I would like to thank my partner to grow herbs and vegetables in our little garden every summer for me, Honestly I'm not good on plants or gardening in general. By the way , when I see the basil grow so fast, I don't want to waste it, So I made pesto with sun-dried 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 Sun-dried 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 food processor Drop olive oil while in process u

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 oi

If you have leftover mushrooms need to use up soon, don't waste it, can be use for a fritter recipe mix with onion or any vegetables you have on hand and herbs, served as appetizer with spicy dipping sauce or as a side dish. Ingredients : - 4 oz baby bella mushroom - 1 medium yellow onion - 1 cup garbanzo bean flour / flour - 2 eggs - handful herbs / cilantro,basil - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 1/2 teaspoon garlic powder - 1/4 cup vegetable oil for fry Preparations : Chop mushrooms,herbs, dice onion transfer into a medium mixing bowl add garbanzo bean flour or regular flour, seasoning with salt,pepper and garlic powder add egg and 2 tablespoon water, mix them until combine Heat vegetable oil,spoon the mushroom mixture ( batter ) about 2 tablespoon fry for a minutes on each side or until golden brown.

Kale with spices grated coconut inspired by sundanese / west-java's traditional food called "urap"  mixed vegetables cooked with grated coconut and spices such as galangal,ginger and lemon grass and kafir lime leaves. It's mostly use vegetarian ingredients and served as side dish with steamed white rice. Ingredients : - 1.2 lbs fresh kale - 2 Tbsp olive oil - 2 cup grated coconut - 1 can 14 oz light coconut milk - 1 medium yellow onion - 3 clove garlic - 2  fresh cayenne pepper,chop/discard seed - 2 inch fresh galangal,grated - 1 inch fresh ginger,grated - 1 stalk lemongrass, thinly slice - 1 Tbsp curry powder - pinch of kafir lime leaves powder - 1 teaspoon salt or more to taste - 1/2 teaspoon black pepper Preparation : Wash kale really well, and rough chop Grate galangal and ginger,set aside Chop garlic and cayenne pepper ,dice onion and cut lemongrass thinly slice, set aside In large skillet, heat olive oil fry onion

Looking for finger's food idea for a party this summer? This recipe it's very easy and simple to make,  Fried tempeh marinade with mixed teriyaki and spicy sauce or mild,served in slices bread as mini sandwiches. Can be served as finger's food or appetizers, And you can adjust a taste of spiciness or just simply marinated with teriyaki sauce if you don't like any spicy at all. Ingredients : - 1 block tempeh - 3 Tbsp vegetable oil - 1/4 cup teriyaki sauce - 2 Tbsp hot spicy sauce or mild/  Indonesian ABC hot sauce  or sri racha  Preparations: Cut tempeh into 16 thin slices ( square ) heat vegetable oil fry tempeh until golden brown about a minute each side meanwhile  in medium bowl mix teriyaki and hot sauce until combine Marinated fried tempeh in teriyaki mixed sauce for about 10 minutes Cut slice bread by four or use mini slices bread. ready to make mini sandwiches with marinated tempeh slices.

The vegan version of cashew chicken made out of tempeh mixed with,sweet onion, snow peas, asparagus and roasted salted cashew nuts. I created the sauce with ingredients I have on hand, the sweet soy sauce adding sweetness in it, The  ABC sweet soy sauce   ( Indonesian kecap manis ) are  one of secret ingredients in my kitchen to replace sugar in any Asian's dishes. Serve the cashew tempeh dish along with white rice. You can also read of  Health benefits of tempeh Ingredients : - 1 sweet onion - 3 clove garlic - 2 inch fresh ginger - 2 Tbsp vegetable oil - 2  block of tempeh - 5 oz snow peas - 10 stalk asparagus - 1 1/2 cup roasted salted cashew - 1/2 teaspoon white pepper/black The sauce : - 2 Tbsp soy sauce - 2 Tbsp  ABC sweet soy sauce - 1 teaspoon hot sauce/ optional - 1 Tbsp rice vinegar - 2 Tbsp cornstarch Preparations : Slice onion,chop garlic and ginger, Cut tempeh in cube , wash snow peas and cut asparagus,set aside In a medium

Fresh and colorful salad with simple sun dried tomato dressing, great for side dish, lunch or light dinner. Ingredients: - 1 lb french green beans - 1 lb asparagus/ cut and trim - 2 cans garbanzo beans / chick peas - 3 heirloom tomato Dressing ingredients: - 1 lemon juice and zest - 1 Tbsp olive oil - 1 Tbsp sun dried tomato oil - 2 clove garlic - 1/2 Tbsp honey - 1/2 teaspoon white pepper - 1/2 teaspoon salt - 1 Tbsp sun dried tomato in oil/ chopped Direction : Bring water into boil, cook french green beans and asparagus in boiling water for about three minutes or  until soft ,transfer into ice water, drain and transfer into large mixing bowl,add garbanzo beans and wedge heirloom tomato, Meanwhile, whisk all dressing ingredients until combine and pour into green beans mixture, ready to serve !

I used the basic ingredients from spinach quiche, mixed in Asian spices to twist this American dish into Asian spring rolls Thank you to   YUMMLY  for publishing another recipe. Please click for the recipe,  Here is the link  http://www.yummly.com/blog/2013/07/spinach-and-feta-spring-rolls/ Once again Thank you YUMMLY :)

Ingredients : estimates -  2 lbs any small size grade C potatoes/petite/fingerling -  2 clove garlic/chopped  -  1 clove shallot -  1 teaspoon salt salt -  1/2 teaspoon ground black pepper -  1 tablespoon chopped thyme -  1 teaspoon chopped  rosemary -  1 tablespoon olive oil Direction : preheat oven on 400 F Cut potato in half,put in a bowl mix them with dry spices ingredients and drizzle with olive oil transfer into baking pan ,bake for about 40-45 minutes ready to serve.