Rice and Coconut

If you like peanut butter and jam sandwich ,you must try this peanut butter and jam macaron version, filled with raspberry jam mixed with nutella. Ingredients : - 1/4 cup unsalted roasted peanut - 1 cup powder sugar - 1/2 cup almond flour - 2 egg whites,at room temperature - 1/2 teaspoon vanilla - 1/2 cup granulate sugar filling : - 1/4 cup raspberry jam - 3 Tablespoon nutella ( mix well together ) Directions : - Line two cookies sheet with parchment paper, place peanut into food processor,process until finely ground. add powdered sugar,almond flour,pulse into fine powder, Sift mixture into medium bowl,discard large pieces - beat egg whites in large bowl with electric mixer at medium speed until foamy,beat in vanilla,Gradually add granulated sugar,beating at high speed 2-3 minutes until mixture foam stiff,shiny peaks, scrapping bowl occasionally - add half of flour mixture to egg whites stir with spatula to combine ( about 12 strokes) r

I like to create the dish from the scratch,but sometime I use store bought and be creative with it, I heard about tiramisu pancake in IHOP it's really good, but I don't have a chance to try yet, so I made quick and easy tiramisu pancake with store bought   Krusteaz buttermilk pancake and waffle mix  with  basic tiramisu ingredients in it. You will need any store bought pancakes mix,follow the intruction on the package,add water or milk for this  krusteaz buttermilk pancakes waffle mix  just add water is good fluffy. Ingredients for pancakes; serve for 2 - 1 cup  krusteaz buttermilk pancake - 3/4 cup water - 1 teaspoon cocoa powder - 1/2 teaspoon coffee extract - 2 Tbsp mascarpone cheese - 1/4 cups maple syrup - 1/2 teaspoon coffee extract - powder sugar Directions: whisk pancake mix with coffee extract and cocoa powder until well mixed, heat a griddle pan on 350 F cook until bubble and flip it, it take about 2 minutes or

Fresh and colorful salad with simple sun dried tomato dressing, great for side dish, lunch or light dinner. Ingredients: - 1 lb french green beans - 1 lb asparagus/ cut and trim - 2 cans garbanzo beans / chick peas - 3 heirloom tomato Dressing ingredients: - 1 lemon juice and zest - 1 Tbsp olive oil - 1 Tbsp sun dried tomato oil - 2 clove garlic - 1/2 Tbsp honey - 1/2 teaspoon white pepper - 1/2 teaspoon salt - 1 Tbsp sun dried tomato in oil/ chopped Direction : Bring water into boil, cook french green beans and asparagus in boiling water for about three minutes or  until soft ,transfer into ice water, drain and transfer into large mixing bowl,add garbanzo beans and wedge heirloom tomato, Meanwhile, whisk all dressing ingredients until combine and pour into green beans mixture, ready to serve !

First of all thank you to  Indonesian food blogger  for invite me to this  Idfb challenge #12, Heavenly blush  for sponsor and Omar Niode Foundation  for the challenge idea, and to all Indonesian student who involved with innovation of  Singkong day  and anyone who involved and manage this "singkong-yogurt" challenge. Cassava  and Yogurt   two Ingredients that seem not work well together and I never had experiment with. I try to created  the first dish in baking technique but it's not work out. Then I try again with other technique"boiling and puree" and come up with this dessert cassava pudding, Cassava puree mixed with cream and yogurt add nutella for sweetness, I skip the egg on the list ingredients because starch consistency from cassava , I need only five ingredients. Ingredients; - 1 pound fresh/frozen casava - 1 1/2 cup heavy cream - 1 cup vanilla yogurt - 1/2 cup nutella - 11/2 Tablespoon white honey Directions : If use fre

I add a tablespoon biscoff for a sweetness in this thick banana almond  biscoff smoothie, Use frozen or fresh banana with ice,  Next time I will try to make this smoothie with nutella it's sound good :) Ingredients : - 1 frozen banana/ slice - 1/4 cup roasted  slice almond - 1 cup almond milk - 1 tablespoon biscoff spread - 1/2 cup ice if use fresh banana ( Blender all ingredients together until smooth and ready to serve immediately )

This tomato sandwich inspired by fellow blogger Elisabeth's blog   Food and thrift . I need to use up fresh heirloom tomato and asparagus from the garden, still growing right now,probably just another month. Use bagel or slice bread and spread with wasabi mayonaise or habanero mango aioli . You will need ; - 1 bagel or two slice bread - 1 egg - 3 stalk asparagus - 1 teaspoon butter - 1 heirloom tomato - lettuce ( optional ) - 1 Tablespoon wasabi mayonnaise or - habanero mango aioli - 1 Tbsp frigo shaved parmesan cheese On a flat pan heat butter and spread around the pan, cook an egg and toast asparagus and bagel in the same pan at same time, Spread wasabi mayonnaise on a toasted bagel,add lettuce,slices heirloom tomato, fried egg,asparagus and topping with shaved parmesan cheese. microwave in ten second until cheese slightly melted.

My friend gave me this mango coconut sauce  Spice exchange  product,I have to use up before too long in the pantry and recently I just bought this stonewall kitchen seafood rub , I use both ingredients for seared mahi-mahi to serve along with  wasabi mashed potato  and sauteed Asian napa cabbage and carrot. Ingredients: - 2  6-8 oz mahi-mahi fillets - pinch of salt and pepper - 1 Tbsp Maine seafood rub/stonewall  kitchen product - 1 Tbsp olive oil - 2 Tbsp mango and coconut sauce preparation : pat and dry mahi-mahi fillets sprinkle with salt and pepper both side rub with Maine seafood rub both side Heat  olive oil in skillet cook in medium heat,brush with mango coconut glaze both side until well done,its about 4-5 minutes each side SAUTEED SESAME GINGER NAPA CABBAGE AND CARROT Ingredients : - 2 lbs napa cabbage/ rough chop/thin slice - 1 large carrot/ shred - 1 clove garlic/chop - 1 shallot/chop - 1 tablespoon grated ginger - 1/2 T

Before I went on vacation  two weeks ago, I have about 3 pound potato and I'm glad it's still good when I get back I don't like to waste the foods, So I use them right away, I made wasabi mashed potato to serve with seared mahi-mahi glazed with mango coconut sauce and sauteed napa cabbage and carrot,They are perfect together as a dinner meal. Ingredients : - 8 potato / 3 pound - 2 Tablespoon wasabi mayonnaise ( 1/2 Tbsp wasabi mix with 1 1/2 Tbsp mayonnaise ) - 2 Tablespoon butter - 1/4 cup sour cream - pinch of salt and pepper Direction : Peel potato, cut in cube, steam or boil potato until soft/cooked If boiled drain the boiling water, transfer into large bowl, add butter,wasabi mayonnaise sour cream and pinch of salt and pepper mash potato with potato masher and stir until all ingredients combine. ready to serve hot/warm. I serve with seared mahi-mahi and sauteed sesame ginger  napa cabbage ,those two recipe will be in the next blog post soon .