Rice and Coconut

Some of you probably not familiar with pandan leaves , Pandan leaves is very popular in Asia mostly in south east Asian countries,  I found pandan leaves in Asian market here. As an Indonesian I love the combination of pandan flavor and coconut,  I made coconut pandan ice cream, the creaminess from coconut milk and pandan flavored are well blended in this ice cream. Ingredients : - 1 can coconut milk - 1 pint heavy cream - 4 pandan leaves - 3 egg yolk - 1 cup sugar - 4 drop pandan paste Directions : In medium heat combine pandan leaves and coconut milk  In a small bowl whisk sugar and egg yolk to make a custard,and pour into coconut milk mixture stir frequently and cook until about boiling. Remove from heat add heavy cream and cover up and let them cool completly in the fridge remove pandan leaves and transfer into freezed ice cream maker according to the manufacture's intruction, serves immediately or transfer in

I get Thai fish recipe from fellow blogger from Malaysia http://www.nava-k.com/ , We had a lot in common about the foods and recipes, when I see this mouthwatering fish recipe on her blog, I  gotta make it,unfortunately I don't have mint leaves and not enough kafir lime leaves on hand, And I didn't find mackerel fish either,but as she mention we can use other fish so I use bluefish ,  my version is not colorful as hers  :) but the taste is so flavorful,perfect to serves with side of white rice, please find   the recipe are here . http://www.nava-k.com/  Thanks for shared this yummy recipe, I really enjoyed it :)

I use   silk pure coconut milk , fresh ginger, grated nutmeg and palm sugar for sweetness in this coconut ginger sorbet. This refreshing sorbet full with Asian flavor in it, serve immediately is best,otherwise you can freeze them and move to the fridge before you serve. Ingredients : -  4 cups silk pure coconut milk -  1/2 cup  grated palm sugar -  1/4 cup ginger syrup -  6 oz coconut flake grated - 1 1/2 tablespoon  grated fresh ginger - 1/2  teaspoon fresh grated nutmeg Directions: In medium heat combine coconut milk,grated palm sugar, ginger syrup, grated/flakes coconut,grated ginger and grated nutmeg stirring to dissolved,let them cool completely freeze the chilled sorbet mixture in an ice ceam maker according to the manufactur's intructions serves this sorbet immediately is best, or transfer the sorbet to an airtight container and freeze in the freezer for 2-4 hours before serving

I need to use leftover eggplant in the fridge because It doesn't look fresh anymore,so I made eggplant crust chips, thinly slice eggplant coated with panko bread crumb and grated parmesan cheese and drizzle with olive oil Ingredients : - 1 eggplant - 1/2 cup panko bread crumb - 1/2 cup Parmesan cheese - 2 tablespoon olive oil  - pinch of salt and pepper Directions : preheat oven in 375 F peel eggplant, cut thinly slice/round drizzle with  a tablespoon olive oil and sprinkle with salt and pepper in a bowl combine panko bread crumb and  grated parmesan cheese coat slice eggplant with bread crumb mixture arrange into baking pan,drizzle with olive oil,bake about 30-35 minutes.

This is what I love about summer, the plants in our little garden is growing, we enjoyed our first harvest mixed lettuce from the garden, I like to make homemade salad dressing with mango, like this  mango citrus salad dressing . This time I made mango poppy seeds vinaigrette. Ingredients : - 1 mango puree - 1 clove garlic - 1 lemon juice - 1 teaspoon grated lemon rind - 2 tablespoon olive oil - 1 tablespoon apple cider vinegar - 1 tablespoon honey ginger - pinch of salt - 1 teaspoon poppy seeds Directions: peel mango,puree in blender with garlic transfer into mixing bowl add,the rest ingredients and whisk until dissolved and combine ready to serve on mixed green salad with any fruits you like.

The salad dressing can be use as steaks marinade as well And you can use any mix green salad  lettuce,tomato,red onion or carrot to add more color to it if you like, sesame oil,ginger,lime and cilantro blended well with slightly spicy from Thai chili pepper. Ingredients :estimates - Flanks steak/ really thin slice steak - Iceberg lettuce - English's cucumber - Green apple - Onion Salad dressing and beef marinated ingredients : - 1 lime juice - 1 teaspoon lime zest - 1 teaspoon fish sauce - 1 tablespoon honey - 1 tablespoon  fresh grated ginger - 1 clove garlic - handful chopped cilantro - 1 Tablespoon sesame oil - 1 Thai chili or more  ( optional )   - salt and pepper to taste Preparation : * place all salad dressing /marinade ingredients into food processor or chopper,pulse few time or until smooth  * divide  salad dressing by two,  save 1/2 of them to use as salad dressing later * marinade the steak wit

I use leftover egg yolk as one of ingredients for this bean fritter,if you like falafel this fritter has the same consistency, I like the taste of curry and cumin in it. Ingredients : - 1 can 15 oz cannellini beans - 2 egg yolk - 2 tablespoon chick peas flour - 2 stalk green onion/chop - 1/2 teaspoon salt - 1/2 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - pinch paprika - 2 tablespoon vegetable oil Directions : Drain cannellini beans, transfer into mixing bowl add chick peas flour,egg yolk and chopped green onion and add the rest dry ingredients seasoning, mixing until combine and spoon batter into preheat vegetable oil and fry until both side looks golden brown.

Tempeh is one of the ingredients that I always have on hand, as a substitute for meat dish sometimes, this recipe is also good for people who do not eat meat / vegetarian or vegan. Very easy to cook and does not require much time. can be mixed with a variety of vegetables that you like and served with rice. Ingredients : - 1 block tempeh - 1 1b fresh bok choy/ green beans - 1 tablespoon vegetable oil - 1 can baby corn - 1/2 yellow onion - 2 clove garlic - 2 red chili ( optional ) - 1 teaspoon grated ginger - 1 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1 tablespoon soy sauce - 1 teaspoon sweet soy sauce/ brown sugar Direction : cut tempeh in cube,wash bok choy,green beans and cut into bite size drain baby corn,set aside heat vegetable oil fry onion, garlic and grated ginger for about 2 minutes, add tempeh and fry until lightly brown,add vegetables, stir and add the rest of spices ingredients and cook for another 5 minutes