Rice and Coconut

I like to use kafir lime leaf in savory dishes but this time I use it in dessert, adding grated lemon zest to the butter mixture to add citrus flavored to the cake, The cake can be baked on ovenproof tea cup or remekins baked in roasting  in hot water.  Ingredients: - 8 Tbsp softened butter,plus extra for greasing - 1/2 cup sugar - 2 eggs lightly beaten - 1 teaspoon lemon zest - 1 tsp kafir lime leaf powder - 1 1/2 Tbsp matcha powder - 3/4 cup self-raising white flour - confectioner's for dusting Preparation : * preheat the oven to 350 degree F,grease four ramekins,  with butter, * Put the butter and sugar in the bowl and beat together until light and fluffy, and lemon zest gradually add the eggs,beating well after each addition,sift in the flour,matcha and kafir lime leaf powder  Add into butter mixture,mixing until combine * Stand the remekins or tea cup in a roasting pan,then pour in enough hot water to come on third up the side of the cups,b

Happy Father's day to all father in the world, Hope you all have a great time with the family and loves one. As I mentioned in a previous post I will use homemade  sun dried tomato pesto  in the recipe, So  this time I made tofu frittata with fresh herbs  mix with homemade sun dried tomato pesto, It's  perfect for breakfast or brunch. Ingredients : - 1/2 block extra firm tofu / cut in cube - 2 Tbsp butter - 3 eggs - 2 Tbsp homemade  sun dried tomato pesto - 1/4 cup diced onion - handful fresh basil / chop - 1 stalk green onion / thinly slice - 1/2 cup shredded Cheddar cheese Direction : In a medium ovenproof skillet heat the butter on medium high, fry onion until fragrant, add tofu  fry about 3 minutes until lightly brown. Meanwhile, In a medium bowl whisk egg with  homemade  sun dried tomato pesto ,basil and onion until combine Turn temperature into low heat, Pour egg mixtures into fried tofu, cook for about 3-4  minutes  until egg mixt

In a previous post I made this  Sun dried tomato pesto  and I start to use it as a part of ingredients in my recipe. I made fried tempeh sandwich in mini slices  cocktail rye bread  , spread with  homemade sun dried tomato pesto  mayo sauce ( sun dried tomato mixed with mayonnaise half and half ) Ingredients : - 1 block tempeh - 4 Tbsp vegetable oil for fry - 3 Tbsp homemade  sun dried tomato pesto - 3 Tbsp mayonnaise - lettuce - 12 slices cocktail  rye bread, or any bread cut in cube. Direction : Cut 1 block of tempeh  into six slice / large cube Heat vegetable oil in skillet, fry until golden brown both side in a small bowl mix the sun dried tomato pesto and mayo until combine spread both slice rye bread  with the sauce mixture,layer with lettuce and arrange as a sandwich cut triangle served as finger's food or appetizer.

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I use leftover  chocolate fruit dip  as one of ingredient in this cupcakes, blended with creamy peanut butter and also use those ingredients in frosting as well, Makes the cupcakes taste like mixed chocolate and creamy peanut butter. Ingredients : - 4 Tbsp butter,softened - 1 cup light brown sugar - 1/2 cup creamy peanut butter - 1/2 cup dipping chocolate - 2 eggs lightly, beaten - 1 teaspoon vanilla extract - 1 1/2 cups all purpose flour - 2 teaspoon baking powder - 1/2 cup milk Frosting : - 1/2 cup creamy peanut butter - 1/2 cup dipping chocolate - 1/2 cup confectioner's sugar Directions : Preheat the oven to 350 F Put 12-16 paper liner on a muffin pan or on a baking sheet In a mixer beat together butter,sugar,peanut butter and dipping chocolate until well mixed Gradually add the eggs,beating well after each addition,then add vanilla extract Sift in the flour and baking powder into butter mixture,beat and alternating with the milk

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 )