Rice and Coconut

 Stuffed baby bella mushrooms  Ingredients : 12 pcs baby bella mushrooms 24 pcs cooked shrimp medium size 1 egg 2 stalk green onion 1 tbsp cornstarch 1 tbsp flour 1/2 tsp  of salt 1/2 tsp  black pepper 1/2 tsp garlic powder pinch of nutmeg Preparation : clean mushrooms with paper towel pull out the stem,,,and set aside chopped 12 pcs shrimp  mushrooms stem and green onion to make a batter for the mushroom caps : in the mixing bowl,mix chopped shrimp,mushrooms  green onion and the rest  of ingredients top mushrooms caps with the batter  mix / about  1 tbs each steam about 20-25 minutes,put the rest of shrimp on top of each mushroom served with steam vegetables and soy sauce ( optional ) Stuffed mushroom soy sauce + horseradish wasabi

tempura  fish/ flounder  in tomato cream spices sauce ingredients : 4 pcs flounder fillets 5 tbs tempura batter mix vegetable oil for fry : estimates 1 cucumber 1 carrot preparation : mix tempura batter with 1/2 cup of cold water coat fish with  tempura batter mix, fry until golden brown about 3 minutes each side sauce ingredients :estimates 2 tbsp tomato paste 4 tbsp coconut milk 1 tbsp minced ginger 1 clove garlic pinch of red flake pepper ( optional ) pinch of turmeric pinch of black pepper pinch of brown sugar pinch of salt simmer  sauce ingredients for few minutes until  about boiling  julienne  cut cucumber and carrot and top with  fried fish and pour the sauce on top and  a wedge of lime served with jasmine rice.

Baked rice mashrimp ( mushroom +shrimp ) If you guys have leftover rice, this recipe will be great,,,, Ingredients : estimates 4 cups of leftover cooked rice 1 cup sliced baby Bella mushroom 20 pcs cooked shrimp 1 1/2  tbs melted butter 2 tbs rice pilaf seasoning 1/4 cup chopped cilantro/Thai basil/or green onion ( what you prefer ) red flake peppers ( optional ) 1/4 cup Parmesans cheese easy preparation : preheat oven set on 350,mix them all ingredients together and bake for about 40 minutes.

potato chocolate hazelnut pudding INGREDIENTS : estimates 4 medium potatoes 1 egg 1 tablespoon sugar 1 tablespoon cocoa powder 2 tbs hazelnut spread 1/4 cup milk 1/4 cup heavy cream PREPARATION Boil potatoes until soft,,,then transfer to food processor/blender with milk, put back on the boil pan then adds remaining ingredients : sugar,cocoa, hazelnut spread, and egg stir really fast with spatula ( make sure egg mix really well )   add heavy cream, stirring about few minutes until about boiling,,,then transfer to individual small bowl ,,,then put in the freezer for about 20 minutes or so,,,or till about firm and cold served with whip cream on top.