Rice and Coconut

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

When I make these cookies I can't stop to try the cookie dough it taste so good creamy, rich and not too sweet, peanut butter and nutella is such a good combination on these cookies, I was thinking maybe add banana next time it sound good. Ingredients : 2 dozen cookies - 1 stick unsalted butter / room temperature - 1/2 cup sugar - 2 egg yolk - 1/2 cup creamy peanut butter - 1/2 cup nutella - 1 cup all purpose flour - pinch of salt Directions ; In a mixer beat butter and sugar until light and fluffy add egg yolk one at a time, add creamy peanut butter and nutella add flour with pinch of salt,beat until combine Place cookie dough on plastic wrap and put in the fridge for about 30 minutes Preheat oven on 350 F place parchment paper on baking pan shape the dough into a small balls, put in the baking pan within inch a part bake for 15-18 minutes.

Is October I thought about make something with pumpkin but I don't have any recipe idea until I saw this  pumpkin spice cream cheese spread   hmmh how about macarons fill with this yummy spread ? Yes it was perfect so I don't have to make the filling,just transfer into piping bag and ready to go. Ingredients : - 1/2 cup almond flour - 1/2 teaspoon pumpkin spice powder - 1 cup confectioner's sugar - 2 egg white - 3 Tbsp granulate sugar - 3 drop yellow  food coloring Filling : pumpkin spice cream cheese spread Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour  and pumpkin spice powder in a food processor,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 add 3-4 drop yellow food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mix

This steamed chicken dumpling is similar with Chinese Indonesian dish siomay  serve with asian style spicy peanut sauce with sweet soy sauce on top, normally the wonton skin fill with fish  or seafood mixture but this time I just want to try with minced chicken. The only thing I missing on this, kafir lime juice (limau) but you can substitute with lime juice. Ingredients : - 1 lb minced chicken - 1 egg lightly beaten - 4 Tbsp cornstarch - 1 teaspoon salt - 1 teaspoon pepper - 1 teaspoon garlic powder - 1/2 teaspoon cumin - 3 stalk green onion/ chop - 20 sheets wonton skin Peanut sauce : - 1/2 cup peanut / toasted - 3 shallot - 2 clove garlic - 2 Thai chili - 1 teaspoon salt - 1 teaspoon - 1 teaspoon lime juice/zest - 2 Tablespoon sweet soy sauce - 1 cup water Preparation : Turn the rice cooker,set on steamer, or steam on the stove In a bowl mix ground chicken with egg,cornstarch and season with salt,pepper,garlic powder,cumin and green onion mix w

The spices marinated tempeh or Indonesians called tempeh bacem is full of flavor, the recipe is very unique,slices tempeh cook in coconut water with spices mixture and simmer until the liquid are about gone, leave in room temperature until cold or put in the fridge overnight is best then fry in a little bit vegetable oil until both side looks browned As a tip, if you don't have coconut water just use water instead. ingredients : - 2 block tempeh , cut into thick square - 6 cups coconut water - 1 tbsp palm sugar - 3 tablespoons soy sauce - 1 cm galangal , crushed - 2 bay leaves - vegetable oil for fry. puree : - 6 shallots onions - 3 cloves of garlic - 1 teaspoon seedless tamarind - 1 tsp coriander - ½ tsp cumin - 1 tablespoon salt How to make : Cut the tempeh in square and thick, Place the tempeh pieces in the pan , Pour the coconut water , mixed puree spices , and other seasonings . Cook until the water runs out . Lift, put in the fridge for few hours or until c

I made two dozen of french macarons for my co-worker, So I have to use the egg yolks for something else for sure, so I create creamy peanut butter cookies. It was perfectly delicious, the power of egg yolk make this cookies crunch but soft in the inside it's melt in my mouth. Of course I can't eat all these cookies so I have to share with with friends. Bay the way  I'm glad I found these boxes from party city store, it's originally mini cupcakes box,but it looks perfect for these macarons. Ingredients : 2 dozen cookies - 1 stick unsalted butter / room temperature - 3/4 cup sugar - 2 egg yolk - 1/2 cup creamy peanut butter - 1 cup all purpose flour - pinch of salt Directions ; In mixer beat butter and sugar until light and fluffy add egg yolk one at a time, add creamy peanut butter add egg flour with pinch of salt,beat until combine Place cookie dough on plastic wrap and put in the fridge for about 30 minutes Prehea

The filling for these macarons is ready in five minutes, I even use microwave to melt the white chocolate and mix with store-bought raspberry curd and confectioner's sugar, Put in the freezer for 3-5 minutes until firm and ready to fill these delicious french macarons. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 egg white - 3 Tbsp granulate sugar Filling : - 4 Tbsp  raspberry curd - 2 oz  white chocolate - 2 Tbsp confectioner's sugar Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour in a food processor,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 add 3-4 drop pink food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg