Rice and Coconut

Happy holiday to those who celebrate Muslim holiday eid -fitr, Happy Eid mubarack and have a great one with lovely family, friends and great foods. Ingredients : - 2 stick unsalted butter ( room temperature ) - 1/2 cup sugar - 2 egg yolk - 2 cup flour - 1 cup almond flour - 4 Tbsp almond milk - 1 teaspoon almond extract / vanilla extract - powder sugar ( optional ) Preparation : Preheat oven on 350 degree F Beat butter and sugar until soft and fluffy add egg yolk one at  time add flour and almond flour add almond extract / vanilla extract  beat or stir with spatula until combine sprinkles flour on kitchen board,roll the cookie dough about 1/2 inch thick cut into desire shape ( star,square,rectangle etc) arrange on the baking pan on parchment paper bake about 22-25 minutes,,, sprinkle with powder sugar ( optional )

In my previous post I made this  Salted roasted coconut flakes  to use as part ingredients for this steamed sticky rice, My mom use to make this steamed sticky rice coated with fresh fine grated coconut or with Roasted coconut  , In Indonesia mostly in west java this steamed sticky rice can be fry or grill on the charcoal to serve along with coconut or sauce/ sambal. Ingredients : -  3 cups sweet rice/ glutinous rice -  2 pandan leaves -  2 bay leaves -  Salted roasted coconut flakes  or fresh grated coconut How to steam sticky rice Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours or over night Drain rice and put in a steamer basket, lined with cheesecloth.add pandan leaves and bay leaves into rice, Steam rice, covered with lid, over boiling water until shiny and tender, about 20-25 minutes. Remove from heat and let stand, covered, 5 minutes. Serve hot, warm, or at room temperature.

Leftover egg whites,fresh tomato and a stalk asparagus from a garden and shredded cheddar cheese,light omelet for breakfast,brunch or light dinner. Ingredients : - 3 egg whites - pinch of salt and white pepper - 1 teaspoon olive oil - 2 cherry tomato - 1 stalk asparagus - 1 tablespoon cheddar cheese Direction : heat small non stick skillet with a teaspoon olive oil add salt and white pepper into egg whites and whisk pour egg white into skillet spread evenly, arrange slice cherry tomato anda stalk asparagus let them cook evenly and add cheddar cheese on top,cook until slightly melted remove from the stove,serve immediately for breakfast,lunch or light dinner.

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

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.

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

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

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