Rice and Coconut

Do you like chick peas/garbanzo beans?  try this refreshing and colorful chick peas salad for your lunch,side dish or light dinner. Ingredients : - 2  cans of 15,5 oz chick peas/garbanzo beans - 1/2 red bell pepper - 1/2 yellow bell pepper - 1 cup cherry tomatoes - 4 stalk heart celery and 1/4 cup celery leaves - 1/2 red onion Dressing Ingredients : - 1 lemon/zest and juice - 1/4 cup sun dried tomato in oil - 4 tbsp oil from sun dried tomato - 2 clove garlic - 1 tbsp honey - 1/2 tsp red flakes pepper - 1tsp of salt Preparation : * Drain and wash chick peas, dice peppers,celery,celery leaves,onion and cut cherry tomato in half and mix into big salad bowl,set aside. * chop sun dried tomato,into a small bowl mix with  lemon juice and lemon zest/grated add grate garlic,sun dried tomato oil,honey red pepper flakes and salt. * pour into chick peas mixed and mix them evenly.

Waffles with Asian twist use coconut milk  and green natural coloring of  Pandan , this waffles recipe are dairy free or you can switch with regular dairy milk as an alternative. . Ingredients : for 10-12  square waffles - 1 3/4 cup all purpose flour - 1 1/2 tsp baking powder - pinch of salt - 1/2 tsp ground nutmeg - 1 1/2 cups silk coconut milk - 2 large eggs,room temperature/separated - 1/2 tsp pandan paste - 1/4 cup unsalted butter/melted plus more for brushing the iron - 1/4 cup sugar - 2 ripe banana Preparations : * Preheat  waffle iron to desired setting * Whisk together flour,baking powder,salt,sugar and nutmeg in large bowl, In another bowl whisk together silk coconut milk,egg yolk,pandan paste and butter,  Stir coconut milk mixture into flour mixture,add slice banana and stir until combine. * In medium bowl whip the 2 eggs white with electric mixer until they just began to hold a loose peak,scatter sugar over whites and continue beatin

This vegetables soup in coconut milk we called it   sayur lodeh   originaly from west java Indonesia, great recipe for vegetarian or vegan. Tempeh or tofu are main ingredient in this soup and you can use varieties of vegetables you like. I often use any leftover vegetables. Ingredients : You can use varieties of vegetables you like -  1 block tempeh -  1/2 small Cabbage -  1 chayote squash -  1 lb brusselsprouts/ greanbeans -  1 egg plant ( cut  into bite size ) Blend ingredients: - 2 shallot or 1 cup chopped onion - 2 clove garlic - 2 red chili/discard seeds - 2 inch galangal - 1 inch ginger - 1/2 tsp cumin (  blend all ingredients above or chop really fine ) -  2 tbsp vegetable oil - 2 cube vegetable bouillon or chicken bouillon for non vegatarian - 1/2 tsp palm sugar/brown sugar - 1/2 tsp black pepper - 2 bay leaves - 3 cups coconut milk + 1 cups water if use thicker coconut milk - salt to taste Preparations : Cut tempeh and vegetables,s

Mexican food with Asian flavored Ingredients : estimates - 1 block firm tofu - 2 eggs - 3 stalk green onion/thinly slice - pinch salt+pepper - pinch of curry powder - 1 tsp sriracha hot sauce ( optional ) - 1 bag/10 Flour tortilla medium/large size - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 tbsp olive oil Preparation : In a bowl crumbled firm tofu with hand add eggs and mix them together Heat skillet on medium high with a tbsp olive oil cook mixed egg and crumbled tofu in few minutes add thinly slice green onion and season with salt,pepper, curry powder,and hot sauce if you like,and set aside,,,, In large skillet heat a teaspoon olive oil lay a flour tortilla,and spread mixed scrambled tofu,shredded cheese on top cook until the cheese are slightly melted and cover with another sheet a flour tortilla and flip it,cook another 2 minutes or until golden brown for a crunchiness. make about 5 quesadilla,cut and serve immediately

My friend shared this recipe with me,and I really like the taste of coffee in it.,,so I  made this cupcakes and I re-share her recipe with you guys, if you are a "coffee" fan ,you should try this chocolate cupcakes. And coffee butter cream frosting,,,,, I have to share this cupcakes with my neighbour and their kids, Lily and Jude,so  I  have to change ingredients with decaf coffee and use brewed decaf coffee instead of coffe liqueur for cream filling :) The recipe are here  http://www.foodnetwork.com/recipes/paula-deen/chocolate-cupcakes-with-coffee-cream-filling-recipe/index.html

For non alcoholic drinker this simple refreshing non-alcohol drink mango ginger bellini is perfect for you, as a refreshing drink for brunch idea, lunch or dinner with your guests. Mango and ginger blended well together, and also mango juice adding slightly sweet to the drink, add ice cube if you like! Ingredients: estimates -  Cold sparkling natural mineral water/ S.Pellegrino or ginger ale - 2 ripe mango or 4 cup frozen mango - 1/2 cup mango juice - 2 inch fresh ginger - 1/2 of lime juice - Ice cube optional Direction : cut ripe mango in cube, peel ginger skin blender mango,ginger,lime juice with mango juice until smooth pour mango mixture into a glass add ice cube,add chil ginger ale or sparkling water Or mix them together stir and chiluntil ready to serve.

I use this Garbanzo beans/Chick peas so often to make  Humus  but this time I made this crunchy roasted  spices chick peas/ garbanzo beans for a snack. Ingredients : - 2 cans/15.5  garbanzo beans or I big size can - 1 tsp curry powder - 1/2 tsp salt and 1/2 tsp ground black pepper - 1/2 tsp smoke paprika powder - 1/2 tsp ground cumin - 1/2 tsp garlic powder - pinch red flakes pepper -  2  tbsp olive oil preparation: - preheat oven on 400 F - drain garbanzo beans and pat dry with paper towel - mix all dry spices ingredients - transfer into baking pan - season garbanzo beans with mixed ground spices - sprinkles with olive oil evenly - bake into the oven for about 50-60 minutes or until golden brown and crunchy - let them cool and ready to serve.

Finger food idea for potluck or party,,,,,you can use any small size potato such as petite, red potato or fingerling potatoes,topping with any kind of shredded cheese you like :) and slightly melted on top,,,, Ingredients : estimates - any small size grade C potatoes/petite/fingerling - chopped garlic/powder - salt - ground black pepper - chopped thyme - olive oil - shredded cheese/Parmesans/ cheddar or any shredded cheese you like. Direction : preheat oven on 400 F Cut potato in half,put in a bowl mix them with dry spices ingredients and drizzle with olive oil transfer into the pan and bake into the oven for about 40-45 minutes take out from the oven, flip flat side of potato add shredded cheese on top,back into the oven for couple minutes or so until cheese are slightly melted * serve warm is best *