Rice and Coconut

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 thic

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.

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 teas

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.

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