Rice and Coconut

Sambal  is a condiments that has a chili base sauce is very popular in South East Asian country, Sambal can be use to add more spiciness to any dishes, I normally use this chili sauce for stir fry, such a spicy fried rice,fried noodles, noodles soup, vegetables and also seafood and meat dishes. Traditionally my mother made ​​ sambal / chili sauce in a pestle and mortar, by mixing the ingredients in the grind, but I made it in a different way, all the sauce ingredients roasted in the oven and grind in food processor. I use fresh cayenne pepper and tomato from the garden and blend with garlic,shallots,lemon juice, salt,kafir lime leaf powder and drizzle with vegetable oil. Ingredients : - 7 clove garlic - 7 clove shallots/ 1 red onion - 10 fresh cayenne pepper - 3 tomato/ cut in quarter - 1/2 lemon juice - 1 teaspoon salt - 1 teaspoon kafir lime leaf powder - 1/4 cup vegetable oil Direction : preheat oven on 350 F mix all ingredients into baking

The fall weather is still warm here last week, I still enjoying late summer drinks made with mango and ginger flavored, fresh and spice taste from a ginger well blended in mango juice. Ingredients : - 2 fresh mango - 2 Tbsp ginger syrup - 1 inch fresh ginger - 2 cup ice cube - 1 cup cold water ( peel mango and ginger cut in cube, mix all ingredients into blender, blend until smooth and ready to serve )

The spiciness in this baked chicken can be mild or spicy use one pepper for mild taste and skip the pepper if don't like spicy at all, the dry spices star anise,cardamoms seeds and cinnamon stick adding flavorful taste to it,served with steamed jasmine rice along with side vegetables is best. Ingredients: - 3 boneless chicken breast - 1 can light coconut milk - 2 clove garlic - 2 clove shallot - 2 tbsp tomato paste - 1 inch fresh galangal - 1 tbsp ginger paste - 3 fresh cayenne pepper/ hot pepper - 3 star anise - 1 stick Cinnamon - 5 cardamoms seeds - 1 teaspoon grated nutmeg - 2 cube chicken bouillon/ powder  - 1 teaspoon black pepper - 1 Tbsp sweet soy sauce Direction : Preheat oven on 375 F Cut boneless chicken breast in half,if too big mix garlic,shallot,galangal,ginger. tomato paste and hot pepper into food processor until  crushed or smooth. transfer into baking dish whisk in light coconut milk,add sweet soy sauce,chicken bouillon po

I made clam and corn chowder with curry flavor, I substitute milk and cream with coconut milk to make this soup as dairy free optional and seasoned with Asian spices for more Asian taste. Ingredients : - 1 Tbsp butter - 1 onion/ chopped - 2 clove garlic/ chopped - 2 large potato/ diced - 1 Tbsp flour - I can  15 oz sweet corn kernel / 3 fresh sweet cob corn - 2 cans 6,5 oz chopped clam - 4 cups coconut milk - 1 Tbsp curry powder - pinch of turmeric powder - 1/2 teaspoon lemon grass powder - 1 teaspoon ginger powder - 1 teaspoon salt or taste - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes ( optional ) - 1 teaspoon soy sauce - pinch of sugar - 3 stalk green onion/ thinly slice Direction : - In a large sauce pan, melt the butter over medium heat, cook onion and garlic until soft/ looks brown add diced potato cook until soft, add corn and four  and whisk constantly -Add coconut milk, stir make sure there is no lump from the flo

This taco was inspired  by using mango as a basic ingredient, the marinade for shrimp, salsa and sauce using mango flavor with a slightly spicy for the authenticity of taco flavored. Taco filled with salsa made of mixture thinly slice ​​napa cabbage, mango, jalapeno pepper and red onion with sesame oil to taste Asian flavor. and drizle with mango sauce Use flour tortilla or corn tortilla. With Corn tortilla Ingredients for shrimp: -  Fresh jumbo shrimp 16-22 per/pound -  2 Tbsp mango vinaigrette -  1 Tablespoon sesame oil - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon peri-peri pepper rub - In a small bowl mix mango vinaigrette,sesame oil with,salt,pepper,garlic powder and peri-peri pepper rub ,quick whisk and pour into fresh shrimp with tail off and marinated for about 15 minutes, in a flat grill in medium heat cook shrimp about 2 minutes each side or until  cook/change the color . Napa cabbage and

Sweet potato compote or Kolak ubi is Indonesian traditional dessert made with palm sugar,pandan leaf and coconut milk as basic ingredients, it is served either hot freshly cooked or cold. for more taste I add ginger root,cinnamon stick and grated nutmeg. Ingredients: - 1 pound / 2 large size sweet potato - 2 cup coconut milk - 2 cup water - 1/2 cup palm sugar - 2 pandan leaves - 2 inch fresh ginger - 1 cinnamon stick - 1/2 teaspoon grated nutmeg - pinch of salt Preparations : Peel sweet potato and cut in cube,bring to simmer with mixed coconut milk and water, add palm sugar,pandan leaves,cinnamon stick, fresh ginger, grated nutmeg and pinch of salt, Simmer sweet potato until cook/soft. ready to serve freshly cook,hot or cold.

When I made this coconut cookies the first time, I spread the cookie dough on cookie sheet, and cut it with round shape cookie cutter after baked, the shape don't looks good  ( see picture below), Then  I try to make it again, This time I scoop the cookie batter with a small size scoop,it's look better  ( see picture above ) With grated coconut,looks smoother Ingredients : -  1 1/2 all purpose flour -  1/2 tsp baking powder -  1/2 tsp baking soda -  pinch of salt - 1 stick unsalted butter at room tempearture - 1 egg yolk - 3/4 cup light corn syrup - 1 tsp vanilla extract - 1 bag 7 oz tender flake coconut flakes -  3/4 cup  creme coconut curd Direction: Preheat oven on 350 F, line cookie sheet with parchment paper. Shift flour,baking powder,baking soda and salt,set aside beat butter,egg yolk and corn syrup until combine add flour mixture,coconut flakes and vanilla beat another a minute until well mixed. scoop cookie dough with a small si