Rice and Coconut

I posted this peppermint bark pancake before,but this time I just want to share a simple and easy valentine's breakfast idea for you guys to share with your family or loves one. and I would like to thank you to my friend Cindy for heart candy's and mrs,mitchell for  heart cookie cutters :) I made  this pancake from store bought pancakes mix,The recipe and preparation is  Here except I use powder sugar as topping instead of chopped peppermint bark. and Cut the pancakes with heart shaped cookie cutter,do the same with butter using small one,see picture above between two pancakes  and store bought heart shaped candy on top. and I use raspberry curd instead of pancakes syrup, Enjoy,,,hope you guys have a wonderful valentine's day with your loves one :)

Ingredients : - 9 oz/250 gr dried Thin buckwheat  noodles - 1/2 tbsp sesame oil - 1 tbsp sesame seeds toasted - 1 tbs grated ginger - 1/2 tsp garlic powder - 1/2 tbsp soy sauce - pinch of sugar - pinch of pepper - top with thinly sliced scallion and carrot if you like Preparation : - Bring a big pan of water to boil add buckwheat noodles and cook according to the package direction,drain and rinse well with cold water - Heat a wok/ fry fan over medium heat with sesame oil - add noodles stir add ginger,garlic powder,soy sauce and pinch of sugar and black pepper and stir in toasted sesame seeds  cook about 2-4 minutes

This Fragrant Rice recipe is similar with one of Indonesian Rice dishes we call it " Nasi uduk " Nasi uduk  is an  Indonesian  style  steamed   rice  cooked in  coconut milk  dish originally from  Jakarta , [1]  which can be widely found across the country. this recipe is vegetarian idea and gluten free. Nasi uduk literally means mixed rice in Indonesian. The name describes the dish preparation itself which requires more ingredients than common rice cooking and also varieties additional side dishes. ingredients : - 1 1/4 cup jasmine Rice - 2 tbsp butter - 1 inch piece of fresh ginger/grated - 1 cup coconut milk - 1 cup water - 1/2 tsp salt - 1/2 tsp super fine sugar - 1 lemon grass stalk/bruised - 2 kaffir lime leaves - 2 bay leaves preparation: -  soak the Rice in cold water about 40 minutes- an hour - melt the butter in the large pan and fry the rice on a high heat for 1 minutes,stirring until the grain are glassy - add the ginger and c

This fish tempura can be served as appetizer or dinner meal with jasmine rice and side of vegetables with a simple sweet spicy ginger sauce  Ingredients : - 4  Tilapia fillets - 1 cup tempura batter mix - 3/4 cup cold water - vegetable oil for fry - green onion/scalion/ optional for the sauce  ingredients : - 2 tablespoon sweet soy sauce - 1 tablespoon grated ginger - 1/2 teaspoon  garlic powder - 2 Thai chili/ chopped - 1 teaspoon lemon zest - 1 teaspoon lemon juice pinch of salt preparation : - on the fry pan heat vegetable oil in medium high temperature until reach 350 degree F - cut fish/tilapia in to strip,season with salt and pepper,set aside - mix tempura flour with cold water ( follow the direction on the package )  - drop fish stick in to tempura batter mix - fry about 2-3 minutes each side until looks golden brown - mix all sauce ingredient,simmer on low heat for 3-4 minutes - pour in to tempura fried fish - serve immediately a

Ingredients : scant 3/4 cup unsalted butter plus extra for greasing 1/2 cup light brown sugar 1/2 cup honey 1 Tbsp lemon juice 2 eggs beaten 1 1/2 cup self raising flour 1/2 cup sliced almond warm honey to glaze  Preparation : - pre heat the oven to 350 degree F - grease and line a deep 8 inch cm cake pan /line with  parchment paper. -Place the butter,sugar,honey and lemon juice in a sauce pan and stir over a medium heat without boiling until melted and smooth -Remove the pan from the heat and quickly beat eggs with wooden spoon,sift in the flour and stir lightly with a spoon -pour in to the prepared pan and scatter the almond over the top . - Bake in the preheated oven for 35-40 minutes until risen,firm and golden brown,cool in the pan for 15 minutes,than turn out onto wire rack to cool completely. E n j o y ,,,,

This Indonesian glutinous rice balls is remind me  my childhood memory,my mother use to make this so often and is very easy to make,simple and not using to many ingredients ingredients; 1 1/2 cup sweet rice flour/glutinous powder 3/4 cup lukewarm water 3 drop pandan paste 8 tablespoon grated palm sugar 1 cup grated coconut pinch of salt preparation : mix the rice flour with lukewarm water add 3 drop pandan paste mix it with hand until the dough is firm but flexible pull off about 1 tablespoon of the dough and shape it in to a ball push in the center and put about 1/2 teaspoon grated palm sugar and seal and roll it back into a ball shape, make about 24 pcs,set aside in the dip pan bring water to boil,in medium high temperature drop about 5-6 balls  in to boiling water remove the ball with unsolid spoon once they float to the water surface then roll the balls directly in to grated coconut remove the ball with spoon once they

Fresh fruits,ginger,lemon and sweetness from ginger syrup,make this crumbled taste really well together, The crumbled can be serve warm with whipped topping or scoop of ice cream. Ingredients : yield for 4 serving - 1 mango - 2 kiwi - 2 Tbsp pickle ginger/grated fresh ginger - 2 Tbsp ginger syrup - 1/2 lemon juice for crumbled : - 1 cup oatmeal - 2 Tbsp flour - 2 Tbsp unsalted butter cut in cube - 1 Tbsp brown sugar - 1/2 lemon zest Preparation : pre heat oven 350 degree F peel mango and kiwi cut in cube in medium bowl mix mango, kiwi,pickled ginger or fresh grated ginger stir ginger syrup Fill 4 ramekins with manggo mixture,set aside Meanwhile, make a crumbled In a food proccesor mix oatmeal,flour,sugar,butter and lemon zest Pulse just few times or until crumbled Topping mango mixture with crumble Bake in to the oven for 30 -35 minutes serve warm with a scoop of ice cream or whipped cream.

Tofu pad Thai is one of my favorite Thai dish, I often cook at home, I use uncook tofu or store bought fried tofu or soy puffs to cook more easier and faster. Ingredients : yield for 2-4 - 8 oz  Thai Rice noodles - 1 block extra firm tofu/ fried tofu/ soy puffs - vegetable oil for fry tofu ( if use uncooked tofu ) - 2 tablespoon peanut oil /sesame oil - 2 cup beansprout - 2 shallot - 2 clove garlic -  4 stalk green onion - ground peanut for the sauce - 2 tablespoon sweet soy sauce - 1 tablespoon soy sauce - 1/2  tablespoon fish sauce - 1 tablespoon tamarind juice / tamarind paste or rice vinegar - 1 tablespoon grated ginger - 1 teaspoon red pepper flakes/1 tsp hot chili sauce Preparation : soak rice noodles in to warm water until soft or follow direction on the package slice fried tofu. crush garlic and shallot until smooth /or chop really fine In a small bowl just mix all sauce ingredients  above until combine,set aside In big fry p