Rice and Coconut

I would like to thank my partner to grow herbs and vegetables in our little garden every summer for me, Honestly I'm not good on plants or gardening in general. By the way , when I see the basil grow so fast, I don't want to waste it, So I made pesto with sun-dried tomato, basil,shallot,garlic blended with other ingredients put in the jar and store in the fridge to use as condiments ingredient in my cooking, So don't be surprise if I use this Sun-dried tomato pesto in the next post. Ingredients : - 1 cup sun dried tomato - 2 shallot /chop - 3 clove garlic - handful fresh basil -  2.25 oz / 1/2 cup toasted pine nut - 1/2 cup grated parmesan cheese - 1 small can 6 oz tomato paste - 1/2 cup Exta virgin olive oil - pinch of salt - pinch of pepper Direction : Toast pine nuts in skillet on low heat temperature until lightly brown chop shallot and garlic Put all ingredients except olive oil in small food processor Drop olive oil while in process u

Frozen raspberry and raspbery yogurt blend with  macapuno coconut strings/jell  and  lakewood coconut juice and blend , I've never blend those ingredients before it's actually taste good , I add frozen raspberry and raspberry yogurt to balance a taste, smooth and creamy. - 1 cup frozen raspberry - 1/2 cup coconut gell - 1 cup lakewood coconut juice and blend - 1 cup raspberry yogurt (In a blender just blend all ingredients together until smooth and creamy )

I got the recipe from Frame>by> Frame cook book, with slightly change ingredients to add more citrus in it, lemon rind and lemon juice adding more citrusy taste to the cake. This Sweet and citrusy cake can be serve as warm or cold, drizzle with corn syrup if you like or serve with vanilla ice cream. Ingredients: - 3/4 cup unsalted butter,plus extra for greasing - 2 Tbsp dark corn syrup - 2 medium oranges - 3/4 cup sugar - 3 eggs beaten - 3/4 cup all purpose flour - 3/4 cup self-rising flour - finely grated rind of 1 orange - finely grated rind of 1 lemon - 2 Tbsp orange juice - 2 Tbsp lemon juice Directions : Preheat the oven to 325 F Grease 1 1/2 quart/ ring cake pan, spoon the corn syrup into the bottom Cut off the white peel and pith from oranges and slice Arrange the orange slice over the syrup in the pan,set aside Cream together the butter and sugar until fluffy, Gradually beat in the eggs,beaten well after each addition. Sift the flours

One of my friend gave me this peri-peri pepper rub, it good to use in any meat,fish or vegetables dish can be mix with olive oil,sesame oil or any cooking oil you like to create a paste with other spices or sprinkle to spice up the dish. I made spicy veggie burger made out of leftover quinoa,kernel corn, leftover cooked rice and kidney beans and lots of spices and  mozambique peri-peri pepper rub  as a main spice ingredients to add spiciness to this vegan burger. *TIP* Use less or much peri-peri  peper rub to level hot spicy as you like The recipe is vegan, for gluten free just omit the bread crumbs. If don't have leftover Quinoa, cook Quinoa and  follow directions on the package. Put leftover in the large plastic bag on parchment pepper in between, can be cook in microwave for a minute or cook in skillet until soft and hot and ready to serve as a veggie burger or as a side dish. Ingredients : - 1 onion /dice - 3 clove garlic / chop - 2 Tbsp olive oi

Garlic spread toast fill with fried egg topped with shredded cheddar cheese and avocado slices, perfect sandwich for brunch,lunch  or even for dinner. Creaminess from avocado slices it's just perfect, no need any mayo or spreadable sauce in it, One ripe avocado is enough to make four sandwiches. Ingredients for 4 sandwiches : - 8 Slices bread - 2 Tbsp  garlic spread - 4 eggs - 1 Tbsp olive oil or butter - 4 Tbsp shredded cheddar cheese - 1 ripe avocado/ slice Directions ; Spread slice bread with garlic butter spread Toast in skillet until golden brown each side Fried egg with olive oil or butter , cook over easy,medium or what you prefer. Topping / sprinkle each fried egg with a tablespoon cheddar cheese put on a slice bread and top with sliced avocado and another slice bread ready to serve.

This ice cream inspired by Indonesian traditional sweet dessert  bubur sum-sum / Indonesian rice pudding  made out of rice flour,coconut milk flavor with pandan leaves and sweetened with melted palm sugar, It's totally vegan,dairy free and gluten free as well. As a "Tip" Serve immediately, If have leftover remove from the freezer and thawed in the fridge before it served about 15 minutes or so or until soft. Ingredients : - 1 cup rice flour - pinch of salt - 2 cans 14 oz coconut milk = 28 oz - 4 pandan leaves - 1 cup palm sugar Preparation : In a  medium sauce pan mix rice flour,pandan leaves and 1 can / 14 oz coconut milk,stir simmer in low heat until rice flour is thick, Remove from the heat and remove pandan leaves as well. add another can coconut milk whisk until smooth with no lump, transfer into ice cream maker, process until thick and smooth ice cream consistency. serve immediately. "Tip" if have leftover remo

I decide to make my own birthday cake to share with my friends, after I search the cakes recipe in cook books and looks around ingredients in the pantry and the fridge, I found this chocolate fudge cake recipe. The recipe adapted from "frame by frame"  cook book with slighly change add raspberry curd on chocolate frosting and decorated with vanilla buttercream frosting  with fresh raspberry to add colours into the cake. Ingredients : - 3/4 cup unsalted butter softened, plus extra for greasing - 3/4 cup super fine sugar - 3 eggs beaten - 3 Tbsp dark corn syrup - 1/2 cup ground almond - 1 1/4 self raising flour - pinch of salt - 6 Tbsp cocoa powder Frosting - 8 oz / 225 gr semisweet  dark chocolate, broken into pieces - 1/2 cup dark brown sugar - 1 cup unsalted butter,diced - 5 Tbsp evaporated milk - 1/2 teaspoon vanilla extract - 1/2 cup raspberry curd Decorate with   vanilla buttercream frosting  and fresh raspberry on top. Directions :

If you have leftover mushrooms need to use up soon, don't waste it, can be use for a fritter recipe mix with onion or any vegetables you have on hand and herbs, served as appetizer with spicy dipping sauce or as a side dish. Ingredients : - 4 oz baby bella mushroom - 1 medium yellow onion - 1 cup garbanzo bean flour / flour - 2 eggs - handful herbs / cilantro,basil - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 1/2 teaspoon garlic powder - 1/4 cup vegetable oil for fry Preparations : Chop mushrooms,herbs, dice onion transfer into a medium mixing bowl add garbanzo bean flour or regular flour, seasoning with salt,pepper and garlic powder add egg and 2 tablespoon water, mix them until combine Heat vegetable oil,spoon the mushroom mixture ( batter ) about 2 tablespoon fry for a minutes on each side or until golden brown.