Skip to main content

Posts

salted roasted coconut flakes

In Indonesia this roasted coconut flakes we called it  serundeng , can be mixed with meats such beef serundeng, sprinkle over rice or sticky rice, Normally cook on the stove on low heat,but I roasted instead and  seasoned with dry/powder spices. Ingredients : - 5 oz unsweetened coconut flakes - 1/2 teaspoon salt - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger powder - 1/2 teaspoon galangal powder - pinch of lemon grass powder - pinch of black pepper - 1/4 cup fried shallot - 1/2 cup roasted peanuts or soy nuts Direction : Preheat oven on 350 F season coconut flakes with powder seasoning ingredients,toss them evenly In the baking pan, spread coconut flakes evenly roast in the oven for about 8-10 minutes or until golden brown add, fried shallot and penuts or soy nuts toss them until combine ready to serve.

Baked chicken pastel

This Indonesian baked chicken pastel is similar with   Empanada , I'm sure it's called different in any other country,but its basically are made by folding dough around stuffing, which usually consists of a variety of meat,vegetables,cheese or fruits among others. Ingredients - 1 package large size goya product/ discos - 1 egg wash - oil spray Filling ingredients : - 2 carrot /dice - 2 cook chicken breast /dice I use leftover rotisserie chicken breast - 1 cup green peas - 1 yellow onion  chopped - 2 clove garlic  chopped - bunch of green onion - 2 cooked boiled potato / dice - 1/4 cup flour - 1 cup milk - 2 cube chicken bouillon - 1/2 tsp celery salt - 1 tsp fresh grated nutmeg - 1 tsp ginger powder - 1 tsp black pepper - 2 tbsp butter Preparations: Thaw frozen empenda skin boil potato or fry diced potato in skillet until soft,set aside heat butter on medium high,saute garlic and onion until brown add chicken, carrot,green peas,and green onion

Asparagus and mushrooms omelet

Simple and easy breakfast with fresh asparagus from a garden and baby bella mushrooms Ingredients : - 2 large eggs - 1 teaspoon butter - pinch of salt and black pepper - 5 stalk asparagus / trim - baby bella mushrooms - 1 teaspoon butter - 2 tablespoon shredded cheddar cheese Direction : Heat a teaspoon butter in  a small non stick skillet Whisk egg add salt and pepper pour egg mixture into skillet add asparagus,mushrooms, spread egg mixture and cook evenly add cheese on top until melted ready to serve

Pepermint bark meringue cookies

The recipe adapted from food network recipes/ Emeril lagasee   I just made a change with other ingredients and use pandan paste for a green coloring and chopped peppermint bark and nut crunch for the cookies,the taste and color are perfect. sweet mintty and slightly pandan taste. Ingredients : - 2 large egg whites, at room temperature - 1/2 teaspoon cream of tartar - 2/3 cup superfine granulated sugar - 1 teaspoon pandan paste for green color - 1 cup chopped pepermint bark chocolate - 1/2 finely chopped nut crunch Directions : Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the pandan extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissol

Iced coffee milo

This drink reminded me of my country Indonesia, Milo is very popular back then, I like to serve either way hot or cold. you will need : - milo - instant coffee - warm water - condensed milk - whip cream ( optional ) How to make it : Add 3 tablespoon milo, and 1 teaspoon instant coffee, into 1 cup hot water add 1 tablespoon sweet condensed milk and stir until dissolved add serve over 2-3 cups ice cube.

Watermelon and pineapple citrus slush

Fresh fruits with citrus blended with crushed ice and no sugar added, simple and refreshing for hot summer days. Ingredients : - 2 cups fresh watermelon - 2 cups fresh pineapple - 1 tablespoon lemon juice - 1 teaspoon lime zest - 1 teaspoon lime juice - 2-3 cups crushed ice ( Mix all ingredients and blender about 2 minutes or until crushed  and serve immediately )

Stuffed soy puffs

Tofu and tempeh has always been my favorite foods since I was a kid, It is something related to my home country Indonesia, we can find tofu and tempeh easily in traditional market and It's cheaper too than any other protein foods. This time I created simple recipe with   soy puffs  / fried tofu, This soy puffs in the package is ready to eat, great use for soup,stir fry or be creative with it. I made this simple appetizer with diced cucumber, carrot and basil and serve with peanut sauce on top. It's like very small portion of  tofu salad,great idea for healthy appetizer. Ingredients : Estimates - soy puffs - cucumber/dice - carrot/dice - Thai basil/cilantro/green onion/chop - peanut sauce/soy sauce or any Asian spicy sauce. ( cut the soy puffs really thin,to make a pocket scoop with a teaspoon just a little bit,you can add them to the filling mixture if you like or just fill with diced carot,cucumber and basil, ready to served with peanut s

kumquat key limeade

How to eat kumquat  ( WIKIHOW) A kumquat is a citrus fruit that resembles a smaller, ovular orange. Kumquats grow on trees and are sometimes very bitter when not ripe. They are also the only citrus fruits that can be enjoyed whole -- skin and all. If you want to know how to eat one, follow these steps/in the link above. When I try kumquat the first time, I feel the skin and eat like orange it was wrong, the sour taste is very strong :)  The citrus from the kumquat skin,it's very citrusy, it's great for refreshing drinks idea. You will need : - cold water - fresh key lime juice - stevia sweetener/sugar - ice cube - kumquat juice and  slice ( Estimates )  CANDIED KUMQUAT