Tuesday, September 18, 2012

Blue Jelly with Coconut Cloud


Shredded blue Jelly
Simple syrup
Coconut water
Coconut meat


Put shredded Jelly in the bottom of glass , add syrup, coconut water and coconut meat at last top with ice cubes.

Bolu Kukus Coklat

  • 2 eggs 
  • 220 grams granulated sugar
  • 250 grams flour
  • 11/2  teaspoon baking powder
  • 1 teaspoon emulsifier
  • 1 tbsp cocoa powder for color
  • 1 tsp banana essence
  • 150ml milk 


  • Cover mold ± 20 steamed sponge with baking paper, then put in medium saucepan of boiling water steamed.

  • mix well all ingredients except the cocoa powder, with electric mixer for about 10 minutes

  • Pour the batter into the mold until almost full and add 1-2 tsp of dough with chocolate powder.

  • Cover pan, ± 20 minutes over high heat without opening the lid. Steam until cooked through and broke, for ± 15 minutes.

Saturday, September 15, 2012

Moist choco cupcake with cream cheese frosting


1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar


Mix all of the ingredients well with a mixer or wooden spoon. It should be brown and smooth, free of lumps.
Bake at 350 F for 25 minutes.

3 Decorate with choco cream cheese frosting

Cabbage and mushroom Lasagna

source from: http://dinersjournal.blogs.nytimes.com/2010/11/22/the-temporary-vegetarian-cabbage-and-mushroom-lasagna/

  • 9 tablespoons unsalted butter
  • 3 tablespoons plus 1 teaspoon unbleached all-purpose flour
  • 2 2/3 cups whole milk
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and ground black pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced
  • 1 tablespoon finely chopped fresh sage
  • 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder chopped into rough dice
  • 1/2 cup dry white wine
  • 1 1/2 pounds (about 4) Yukon Gold potatoes, sliced 1/8 inch thick
  • 1 cup grated Västerbotten or Parmesan cheese.
  • 1. Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
  • 3. In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
  • 4. While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
  • 5. With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.

Tuesday, September 11, 2012


Watching  the TV show AFC , they have a show about this fried dough called Shakoy make me really curious how it's taste like , so I start searching from the web for this Philippines dish and I found it here:http://lutongpinoy.info/shakoy-or-butsi/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LutongPinoyRecipe+%28LUTONG+PINOY+RECIPE%29
It taste more like doughnut  and churros for me, but the most important thing that my kids like it...:)


2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup white sugar 
I put additional touch of ground cinnamon to the sugar (optional)

1. In a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
6. Punch down dough, knead on a floured surface and form into a log.
7. Cut into pieces, 1-1/2 inches long.
8. Roll each piece into a long stick as thick as your finger.
9. Twist.
10. Place it on the baking sheet, cover with damp cloth, and let it rise for another hour.

After an Hour:
1. Heat oil in a deep pan. I used wok! If you have a fryer the better.
2. Drop shakoy one at a time.
3. Cook each side until brown.
4. Drain, and sprinkle with sugar and cinnamon.

Monday, September 10, 2012

Stuffed Roast Chicken with Gravy


  • 4 lb Chicken, butter, salt and pepper.

  • Stuffing:
  • 1/4 cup finely chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup butter
  • 4 cups bread cubes
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground sage
  • 1/4 to 1/2 teaspoon poultry seasoning
  • turkey or chicken broth


In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add celery and bread cubes. Stir in egg and chicken broth to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

for the gravy: 

  • 1/2 cup all-purpose flour
  • 1 cup water, or as needed
  • 1 (3 pound) roasted chicken (drippings from chicken)


  1. Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
  2. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Thursday, September 6, 2012

Strawberry and Watermelon Smoothie


  • 330 g frozen strawberries
  • 230 g frozen diced watermelon
  • 60 ml cream
  • 60 ml plain yogurt
  • 30 ml orange juice
  • 10 g white sugar (optional)
  • 1 ml vanilla extract


  1. Blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

Onion Pancake

Sunday, September 2, 2012



- 200 g long beans (Kacang Panjang)

- 1 eggplant, peeled and cut into cubes

- 200 ml thick coconut milk

- 400 ml light coconut milk or you can substitute with 200 ml water

- 2 cm fresh galangal

- 1 fresh kaffir lime leafs (daun jeruk purut)

- 1 Salam leaf (or you can substitute with Bay leaf)

- Sugar to taste

Spice Paste

- 2 red chillies 

- 2 green chillies 

- 5 shallots

- 3 cloves of garlic

- 1/4 teaspoon coriander

- A pinch of dried shrimp paste (terasi/balacan), toasted - optional

- Salt and sugar to taste


1. Grind or blend the spice paste. Then sauté until it's fragrant and add the galangal, kaffir lime leafs and salam leaf.

2. Add the light coconut milk/water and sugar. Continue mixing for some minutes until all the spices absorbed.

3. Then put inside all the vegetables. Give some time to cook, and then add the thick coconut milk. Continue cooking until its boiling and the vegetables well-cooked.

Fried pork dumpling

Sunday morning, I'm searching from  the web the idea for lunch..., then I get this recipe from http://chinesefood.about.com/od/potstickers/r/potstickers.htm.. after checking my fridge, I think I 've all the ingredients ....Hmm ... Let"s start working in the kitchen , hope my hubby and kids will like it.

 Takes a few hours to prepare it, and its all gone within minutes ......:)


  • Dumpling Dough*
  • 2 cups all purpose flour
  • 1 cup boiling water

  • Filling:
  • 8 ounces celery cabbage (Napa cabbage)
  • 3 tsp salt, divided
  • 1 pound lean ground pork
  • 1/4 cup finely chopped green onions, with tops
  • 1 TB Chinese  wine
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • Dash white pepper

  • Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 tsp sesame oil

  • Other:
  • 2 - 4 tablespoons vegetable oil

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

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