Rice and Coconut

This Dairy free purple potato soup,looks like a dessert or ice cream :) but is not sweet as it looks,it's a savory soup and garlicky too :) Is because of dairy free soup, I use   Silk pure coconut  ,and regular coconut milk instead of milk or heavy cream and I didn't make too smooth,,,,I just use potato masher instead of blender or hand blender.so is not completely puree soup,is still have little chunk of potato in it. Ingredients : - 5 medium size purple potato - 3 tbsp Olive oil - 1/2 of yellow/sweet onion - 4 clove garlic - 3 clove star anise - 2 cup  silk pure coconut  milk - 2 cup coconut milk - 2 cube chicken bullion/no MSG - 1/2 tsp fresh grate nutmeg - 1/2 tsp black pepper - 1/2 tsp red pepper flakes Preparation : Peel potato,wash and cut in cube chop onion and garlic Heat olive oil in soup pan,add garlic and onion,cook until soft or looks brown add potato,Silk milk, coconut milk,star anise and  season with the rest of spice ingredients Cook

Ingredients : - 1 lb thinly slice beef/strip - 1 yellow bell pepper - 8 oz / package sliced mushrooms - 1/2 cup cherry tomato - 1/2 yellow onion - 1 tbsp olive oil - 1 tbsp sesame oil - 2 clove garlic - 1 Tbsp grated ginger - 1 tsp  Beef base - 1/2 tbsp soy sauce - 1 tbsp sweet soy sauce ( kecap manis ) - 1 tsp black pepper - pinch of red flakes pepper ( optional ) Preparation ; Cut beef strips into bite size, cut cherry tomato in half,cut onion and pepper into thinly slice,chop garlic and set aside,,, using wok or fry pan,heat olive oil and sesame oil on medium high temperature add garlic and slice onion  and grated ginger first,cook for awhile then add beef,stir until beef is cook or tender/change the color season with beef base,soy sauce,sweet soy sauce,black pepper and red flakes pepper add,cherry tomato,sliced pepper and sliced mushrooms,cook for another 3-4 minutes and ready to serve immediately,,,,serve with jasmine rice is best !! Enjoy

Quick and easy dessert,is ready less than five minutes with only few ingredients needed if you like Nutella and Strawberry you will like this simple dessert. Ingredients : - 2 sheets large size flour tortillas - 10 fresh hulled strawberry/half of them serve on side if you like. - 2 Tbsp Nutella - 6 pcs s'mores marsh mallows/slices or use small size  Preparation : - wash hull strawberry and slice them,set aside - slice s'mores marsh mallows or you can use smaller one - meanwhile heat fry fan/ flat grill pan on medium high - spread Nutella on one sheet of tortilla flour - arrange strawberry in the middle part and marsh mallows close to the edge,just for a glue. - top with another sheet of flour tortillas on top - heat up on the pan/grill pan for about a minutes or so until marsh mallows is melted,and flip it another a minute,,,,cool for awhile until the chocolate from nuttela get firm again after heated,,,,and slice them,,, ready to serve ,

It is s more simple if you can find storebought fried tofu or soy puffs for this stir fry recipe can be cook with bok choy or any green vegetables you like, such as green beans, asparagus,brocolli or cabbage fry with sesame oil and season with ginger and soy sauce for more asian flavor and serve with rice. Ingredients : - 1 block fried tofu or soy fuffs - 1 lb  bok choy  - 2Tbsp sesame oil - 2 clove garlic - 1/2 of sweet onion - 1 Tbsp grated ginger - 2 Tbsp soy sauce - 1/2 tsp black pepper - 1/2 tsp red pepper flakes (optional ) - 1 Tbsp sweet soy sauce Preparation : Cut fried tofu or soy fuffs in cube, trim baby bok choy and wash really good and rough chop set aside chop onion and garlic Heat sesame oil on medium high temperature saute onion,garlic and ginger for few minutes until fragrant, then add fried tofu and stir add bok choy, seasoning with black pepper, red pepper flakes soy sauce and sweet soy sauce, and cook for another 2-3 minutes an

I love New York City, One of my favorite big city in the US, I always enjoyed visited Chelsea market which is not too far from our friend apartment , I can walk and walk everywhere, grab a cup of coffee or have some lunch in the street, I always had a great time ;) CHELSEA MARKET, NYC  This  totally vegan-vegetarian burger made from Tempeh is easy and quick to prepare,Topping with caramelized onion, serves with mayonnaise or ketchup for more taste, or  make the sauce made of mixed sun dried tomato pesto with mayonnaise. Ingredients : - 1 block tempeh / 8 oz - 2 clove garlic - 1/2 tsp salt - 1/2 tsp black pepper - 1/2 tsp paprika powder - 1 Tbsp chopped sun dried tomato in oil - 1 Tbsp olive oil - 6 storebought burger buns caramelized onion - 2 sweet onion - 2Tbsp olive oil - pinch of sugar Sun dried tomato pesto mayonnaise - 2 Tbsp mayonnaise - 1 Tbsp sun dried tomato pesto ( mix them together ) OR s

I've been busy at work lately that why I skip blogging for a while, I do have one recipe to post,before I get away to New York city for few days for spring vacation, so see you all in the next post :) This fried catfish with simple mango salsa is one of appetizer idea for potluck or party,if you guys like fish or seafood with crunchy taste from wonton skin.the recipe it work with any type of fish or seafood, and the wonton can be bake or fry.  Ingredients : - 1 lb catfish fillet - 1 cup flour - 1/2 tsp salt - 1/2 tsp black pepper - 1/2 tsp garlic powder - 1/2 tsp paprika powder -  1/4 cup vegetable oil for fry - 16-20 sheets wonton skin simple mango salsa : - 1 mango/ cut into small cube - 1/2 cup cherry tomato/cut in quarters - 1/2 of lemon /juice - 2 stalk green onion/thinly slice - salt+pepper to taste - 1 jalapeno or sweet pepper / thinly slice for garnish ( mix all ingredients together,set aside ) Preparation : preheat oven on 350 F,spra

In previous post I mention about clean up the pantry especially the small amount of dry ingredients  that need to use up soon,before getting bad,such as pasta,noodles,nuts etc. This time I will use walnut as one of dry ingredient , We always have carrot and mango in our kitchen,so I made Mango carrot cake. For the *tip* Instead to make frosting use cream coconut curd for filling and frosting. Ingredients : - 3/4 cup vegetable oil plus extra for greasing - 3/4 cup light brown sugar - 3 eggs, beaten - 2 cup grated carrots - 3/4 cup chopped fresh mango - 3/4 cup walnut pieces -  1 orange zest - 11/4 cups self rising flour - 1 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp grated nutmeg - 3 slice orange to decorate ( optional ) filling with 1/2 cup  creme coconut curd Frosting : - 1 stick unsalted butter/room temperature - 3/4 cup confectioners' sugar - 1 tsp grated rind orange - 2 Tbsp orange marmalade - 2 Tbsp orange juice