Kue Sus Isi Fla Vanili (Choux Pastry with Vanilla Filling)

I've made these choux pastry months ago and kept the pictures in my file. Today I was going through them and would like to share it with you. I copied the recipe from here, thank Siany! I used to make the pastry with fresh milk, but I found out that adding water, instead of milk gave better result. So here is the English version of the recipe.

Ingredients:
For skin:
- 125g margarine
- 300ml water
- 1/2 tsp salt
- 150g all purpose flour
- 5 eggs

For filling: (Use 1/2 recipe of this filling for 1 recipe of skin)
- 150g all purpose flour
- 125g sugar
- 1tsp vanilla essence
- 1tsp rum
- 1 egg yolk
- 1L fresh milk
- 2Tbsp butter

Directions:
For making skin:
Preheat the oven at ± 200° C. Boil water, salt and margarine at low heat until boiling. Add flour, stir well until it does not stick on the pot. Turn off the stove, let it cool. Then add the egg one by one and stir well. Using pipping bag and tip, place the dough on a tray which has been layered with some margarine, gives enough space in between. Bake it in the oven for 30minutes. Do not open the oven door before it is done. Cool it down on a wire rack.

For filling:
Mix all of the ingredients except butter, vanilla and rum. Cook in a pot and stir until boiling. Remove it from the heat and add the remaining ingredients and stir well until all butter melted. Let it cool and stir it once awhile.

To serve, cut the skins in the middle and then fill it out with the filling. You may add some fresh/canned fruits into the filling as preferred.

Pepes Udang-Tahu (Grilled Steamed Seasoned Shrimp and Tofu)

Shrimp is one of our favorite foods. For us, cooked with anything, it always tastes great. So when the Masbar event announced that this month theme is Shrimp for Indonesian Dishes, I was literally leaping in joy. Well, you may know that I have skipped this event for two months, so I think this is the time to get back to it. This time, I chose to prepare the shrimp through 3 steps, seasoning, steaming and grilling. Yes it took time, but the taste was superb.

Ingredients:
- 800g headless shrimp (too lazy to discard the skin)
- 3 block of medium firm tofu, mashed
- 8 cloves of garlic
- 6 cloves of shallot
- 15 chili paddy or bird's eye chili (adjust to your preference)
- 6 candle nuts
- 2 stalk of lemon grass
- 5 lime leaves
- 5 Indonesian bay leaves
- 1tsp of shrimp paste
- 1tsp of turmeric powder
- 1tsp of ground white pepper
- 1Tbsp of palm sugar
- 4cm of galangal
- 4cm of ginger
- 3 green onion, chopped
- 1 tomato
- salt
- sugar
- banana leaves and toothpicks for wrapping

Directions:
Blend all of the ingredients except shrimp, tofu, lime leaves, bay leaves and green onion in a blender until smooth. Pour it in a big container and add lime leaves, bay leaves, green onion and mashed tofu and mix it well. Add the shrimp and mix it well again. Place 3-4Tbsp of the mixture in a piece of banana leaf and wrap it (cylinder-like) and seal it with toothpick. Do it for all of the mixture. Steam it for 40minutes. Then place them on an aluminum pan or other oven dish and grill it for 15minutes for each side. Serve it warm with steamed rice.

MFM#2 NOVEMBER 2009 - WORLD CUISINE - APPLE CRISP

This time I am early in submitting my entry to the MFM (well it could be the host that so actively encouraging me to post a world cuisine recipe). I picked Apple Crisp as my entry related to this month theme. Apple crisp in the US or apple crumble as it is known in UK is categorized as dessert. It consists of baked apples topped with a crispy crust. It has become an American and British tradition especially during autumn when there are lots of apple harvested. It also common in Canada to mix it with berries. I personally like the recipe I got from Joy of Baking, where they add cinnamon and nutmeg to enrich the flavor. So here is the recipe..

Ingredients:
Topping:
65g flour
50g granulated white sugar
55g brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
84g unsalted butter (cut into pieces)
30g old fashioned rolled oats (I used quick oats)
40g chopped walnuts

Filling:
1.2kg apples (cut into chunks, I used Granny Smith)
1/2 lemon juice
1 tsp lemon zest
40g granulated white sugar

Directions:
Preheat oven to 375F, prepare baking dish. Make the topping by mixing all of the ingredients in a food processor until crumbly and then set aside. For the filling, place the apple chunks in a large bowl. Add some lemon zest and toss with lemon juice and sugar. Transfer to a baking dish and then spread the topping evenly over the apples. Bake for 30-40min until bubbly and the topping turns golden brown.
You may add some berries into the filling and serve the apple crisp with your favorite ice cream.

Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle)

What can be miserably missed out of my time spent in Jakarta's boarding house? (other than going out to the nearby mall almost every weekend). Yes, you are right! Foods!! And the food which associated with that nearby mall is this kind of noodle with chicken, mushroom and water spinach topping...my fave! And I just tried to adapt it into my kitchen. Here is the result...

Ingredients:
-1 package of shanghai noodle, boiled, drained and oiled
- bunch of water spinach/kangkung, boiled

To make the soup:
- 1.5L of fresh chicken broth
- 4 cloves of garlic, chopped
- 2 green onion, chopped
- 2egg
- 1Tbsp of corn starch
- salt, pepper and sugar to taste

Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste (I prefer sa-cha sauce thou..). Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.

To make chicken topping:
- 4 cooked whole chicken leg
- 1 can of quail egg
- 2 can of whole straw mushroom
- 4cm ginger
- 6 cloves of garlic, chopped
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp sweet soy sauce
- 3 green onion, chopped
- ground white pepper
- sugar
- water
- sesame oil for saute

Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2min. Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar. Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.

To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion. Add some chili sauce if you like it spicy. Serve while it is hot.


I am glad that I am able to join the fun at Presto Pasta Night for the second time by submitting this noodle recipe, and this week is hosted by Sara.

Chili Soy Sauce for Satay (Sambal Kecap Untuk Sate)

Indonesian food is known as spiced food and has a lot of condiments. One of the condiments is sambal, literally means something to add the hotness/spiciness and mostly using chili as source of this hotness/spiciness. There are many kinds of sambal which represent the origin of it. They could use various ingredients and specifically made for different kind of foods. This time, together with my fellow Indonesian foodie blogger, I would like to share our favorite sambal which usually specifically made to accompany satay for this month Masbar event. It is called sambal kecap for the main ingredient is soy sauce.


Ingredients:
- 8 chili paddy or bird's eye chili (reduce or add the number of chili to adjust the hotness to your preference)
- 5cloves of garlic
- 4cloves of shallot
- 1 tomato, cut into small squares
- 1tsp of ground white pepper
- 1/2 lime
- 1/3c of sweet soy sauce
- salt, sugar

Directions:
Thinly chop chili, garlic and shallot. Place all of the ingredients in a small bowl, except lime. Drizzle the lime juice over it. Mix it well. Add some water as needed to adjust the taste and consistency. Add some salt and sugar as needed.

I would like to submit the above picture for Click! event. This month's theme is Allium.

PPN#128: Beef and Spinach Lasagna - My Heaven...

Thing that makes my husband and me so different is pasta...I love them to die...but he is not a big fan of them. Thus I rarely cooked pasta at home. However, since he's joined the health and fitness club, got his own trainer and nutritionist to monitor what he's eating, he started to consume more pasta, especially whole wheat ones. That's yeay for me...
The other day, I prepared this beef and spinach lasagna. Got the recipe from here. I omitted some of the ingredients to match what I had in my kitchen.
I would love to submit this writing to "Presto Pasta Nights". This month is hosted by Helen. It is my very first entry for this wonderful event and I am so excited!


Ingredients:
- 1kg ground beef
- 3 cloves onions, chopped
- 4 cloves garlic, minced
- 3 plum tomato, cut into small chunks
- 160ml tomato paste
- 250ml spaghetti sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- salt and pepper
- 500g ricotta cheese
- 50g parmesan cheese
- dried parsley leaves
- 2tsp dried oregano
- 2 eggs, beaten with 1/2 cup milk
- bunch of spinach
- 750g of Mozzarella cheese, grated
- 50g parmesan cheese for topping
- 20 lasagna, cooked

Directions:
Cook ground beef with some olive oil, then add onions, garlic and continue to cook until browned. Drain off all fat. Add tomato and mix well. Stir in tomato paste and spaghetti sauce, oregano, basil, salt and pepper to taste and bring it to a boil. Stir occasionally and simmer on low heat for 45minutes uncovered until thick. Preheat oven to 180C. Mix ricotta, parmesan, dried parsley, and oregano in a bowl. Add egg and milk mixture and stir well. Keep it aside. In a lasagna pan, arrange noodles layered with some meat sauce, then mozzarella cheese, more noodles, spinach and then ricotta cheese mixture. Layer by layer, again and again and end it up with a layer of noodles. Toss some meat sauce over the top layer and sprinkle with parmesan cheese. Bake uncovered for 45minutes. Allow to cool before serving.

Sate Udang (Prawn on Skewer)

As it is the last day of the month, I guess I should post my entry for the Masbar event. This month theme is "Aneka Sate Nusantara". There are whole range of satay in Indonesia using various meat/main ingredients and different spices. My pick goes to prawn on skewer.

Ingredients:
- Prawns
- 1 lemon
- 5cloves of small red onion/shallot
- 8cloves of garlic
- 2stalk of lemon grass, cut into 1cm in length for easy grinding
- 4cm of galangal
- 4cm of ginger
- 4 lime leaves
- 4 Indonesian bay leaves
- 5 candle nuts
- 1tsp of shrimp paste (Indonesian-terasi)
- 1/2 block of palm sugar
- 1Tbsp of granulated brown sugar
- 100ml water
- salt

Directions:
Drizzle some lemon juice all over the prawn. Let it immersed for 10minutes. Then grind all of the remaining ingredients in a blender until smooth. Marinate the prawn with the smooth seasoning for 20minutes. Arrange them on skewer, 4 prawns for each. Grilled it on bbq grilling until done for both sides. Serve it with warm steamed rice and fresh vegetable salad.

Putu Ayu (Indonesian Steamed Cupcake with Shredded Coconut)

I have been away from blogging world for a month or so. Kinda missing it, have to admit that I could hardly manage my time since we are trying to settling in our new place and adjusting living under one roof with my in laws. But I can not miss Click the Photo event...simply because I do not want to.
So the picture above is my entry for Click! This month's theme is Bi-Colour. The steamed cupcake has two colour, green and white on top. Check it out to join the fun!


For recipe, please click here.

Pecel Sederhana (Simple Indonesian Mixed Veggie Salad with Peanut Sauce/Dressing)

I have been busy with settling in our new house and my days are occupied with tidying, cleaning up and decorating this place. The weather has been so great too, that makes us doing more outdoor activities and almost every day we went home exhausting. I almost have no time to spend in front of my computer that I missed some of monthly event hold by foodie blogger, which I regret. Today is the last day to post our menu for Masak Bareng Yuuk event. I am so happy to be able to join this monthly event again this time, even though I only have old pictures from my file which matched to this month theme. I cooked this menu quite a while ago. So here is my way to prepare Pecel (Indonesian Mixed Veggie Salad with Peanut Sauce/Dressing).

Ingredients:

- bunch of long beans, cut into 6cm in length
- bunch of spinach, cut into 6cm in length
- bunch of bean sprout

For peanut sauce/dressing:
- bunch of peanut, oven roasted, dehulled
- 6 cloves of garlic
- 6 chili paddy or bird's eye chili
- 1tsp of tamarind
- 4 lime leaves
- 1 block of palm sugar
- 2tsp of ground kencur
- salt
- sugar
- water

Side dishes:
- tempe, tahu bacem
- krupuk aci (Indonesian crackers-see pictures)

Directions:
Steam all of the veggies until half-cooked.
To make dressing:
Grind peanut, chili, garlic and lime leaves until smooth. In a pot boil some water, when boiling add the smooth mixture and stir well. Add tamarind and palm sugar and stir well until all sugar dissolved. Add kencur and then salt and sugar to taste.
To serve, place all of the steamed veggies in a serving plate then pour some of the dressing on top of it. Add some Indonesian crackers, tempe and tahu bacem at the side. You may add some steamed rice too.

Colourful Treat - Click June 2009

It is time for Click! the Photo Event again. This month theme is Stacks.


I have a little one at home who loves to have surprises. She is not into something sweet, but once in a while is okay. This potato doughnut was a treat for her and by stacking it up on a bamboo skewer made it more interesting. Moreover, she could hold the skewer and did not get too messy. Not to mention the bright colour of the sprinkles...in short it was a nice and sweet surprise indeed!

For recipe, check this out.

What We Had For Father's Day Dinner

We have been busy with moving out and in from our old to new place since last week. Our daily activities were mostly sorting and cleaning things up and getting every thing settled. I was so in to it that I almost forgot that the last Sunday was Father's Day. Luckily we had celebration of it at church where we prayed for fathers and lunch were served after the service. Thus, it was kinda reminder for me. I did not have special preparation to celebrate it at home, or at least to greet my dear husband. When we got home and my husband slept, I just prepared this meal for our Father's Day dinner. He has mentioned several times about craving of this particular grilled chicken. So I browsed around on the internet to find the recipe. This one is from one of famous chef in Indonesia. It is good combination of many spices which give delicious flavour and taste.

Recipe by: Rudy Choiruddin, adapted by me

Ingredients:
- 1 whole chicken, cut into 4 (mine was cut into 8, plus I added 4 drumsticks)
- 1 cinnamon stick (mine was 1/2 tsp of ground cinnamon)
- 3 cloves (mine was 5)
- 5 kaffir lime leaves
- 1/2 turmeric leaf (I skipped this one)
- 2 stalk lemon grass (I cut then included into the crushed spices)
- 3 Tbsp of frying oil
- 500ml of coconut milk
- 100ml of thick coconut milk
(I replaced them with 1 can of coconut milk)

To be crushed:
- 4 red chili (I skipped this one considering my Bianca does not eat hot food)
- 3 cloves of garlic (mine was 10)
- 4 cloves of shallot
- 1/2 tsp of coriander (mine was 1.5 tsp of ground coriander)
- 1/2 tsp of aniseed (I skipped this one)
- 1/2 tsp of cummin (mine was 1tsp of ground cummin)
- 1/2 tsp of pepper (mine was 1tsp of ground black pepper)
- 2cm of ginger (mine was 4cm)
- 2cm of galangal (mine was 4cm)
- 3cm of turmeric (mine was 1/2 tsp of ground turmeric)
- 3 candlenuts (mine was 5)

Directions:
Crush all of the second part of the ingredients and lemon grass too in a food processor/chopper until smooth. Saute it with a little bit of oil. Add cinnamon, cloves, and lime leaves and continue to saute until fragrant. Add the chicken and continue to cook until the chicken changed colour. Add the coconut milk and turn down the heat and cook until the liquid decreased to minimum. Cool it down. Then place it on a baking tray. Grill in an oven until dry and done. Serve it with warm steamed rice, chili paste-sambal terasi and some veggies.

My Two Lovers - Gaufrettes de Raisin et Collier

I always love this raisin wafers (or should I call it biscuit?). The crispiness of every layer of it and the chewiness of the raisin is a perfect combo. And the fact that it is available almost anywhere around the world (well at least where I've been living...in the southern and northern hemispheres) at an affordable price is just make it more lovable.

And when it comes to jewelry, I love necklaces, and this one black beads is my favorite. Aren't they both lovely?

I submitted this photo for Click! The Photo Event. This month theme is: Cookies.

Mun Tofu (Mun Tahu) - My used to be SMS-Delivery Service Order

When I was single, lived and worked in Jakarta, Indonesia, I only sometimes cooked for myself. Some other times I bought food which was widely available in my neighborhood. When short messaging service was climaxly used, there were some restaurants or even food stalls which accepted delivery order through sms. I took this advantage of ordering the food too without having to get out of my bedroom. One of the dish which I often ordered from a Chinese restaurant is Mun Tofu. It has been almost 6 years I did not have this dish. This time I delivered it myself from my very own kitchen, since I won't be able to order it by sms-ing a Chinese restaurant here.

Ingredients:
- 3 blocks of soft tofu, cut into small cubes
- 250g of ground chicken meat
- 200g of shrimp
- 1/2 can of shitake mushroom, sliced
- 6cloves of garlic, chopped
- 4cm of ginger, cracked with pestle
- 3Tbsp of light soy sauce
- 1Tbsp of oyster sauce
- 1Tbsp of tapioca flour, diluted with a little bit of water

- 1tsp of ground white pepper
- sugar
- sesame oil
- water

Directions:
In a wok, saute garlic and ginger with sesame oil until fragrant. Then add ground chicken and stir until the color changed. Add shrimp and stir for 1minute and add tofu, soy sauce, oyster sauce, some water (app. 150mL), pepper, and sugar to taste. Cook until boiling. At last add tapioca solution to thicken the broth, stir it instantly. Serve it warm with steamed rice.

Fermented Glutinous Rice Pudding (Puding Tape Ketan Ijo)

I have posted this writing on my Multiply last month for an event called Monthly Foodie Multipliers. As the theme was green, every body got to submit their entry anything in green. It was my first time making fermented glutinous rice in my kitchen (well, I used to help students making it in a microbiology lab). The taste was super fresh, sweet and alcoholic. Mostly it was consumed as it is and a little portion was used to make this three layer pudding.

Ingredients:
To make fermented glutinous rice:
- 500g glutinous rice
- 1/2 of the culture pill, crush until powdery
- 2 drops of pandan essence
- 5Tbsp of sugar
- 200ml boiling water
- water

To make the pudding:
- 3 packages of clear/no color agar powder
- 1L cool water
- 500mL of fresh milk
- 24Tbsp of sugar
- 4drops of durian essence
- 2drops of green food grade coloring

Directions:

Making Fermented Glutinous Rice:
Wash the glutinous rice and add pandan essence. Mix it well and soak it with water overnightly. Drain the soaking water and steam the rice. During the steaming when the rice is hot enough, add some boiling water into it. Continue to steam until done (app. 30minutes). Cool it down and then add the culture powder and sugar and mix it well. Keep it in a tight-sealed container for 2-3days until an alcoholic aroma produced. Do not forget to check it every day and stop the fermentation immediately when the aroma produced by placing it into refrigerator. Keep it in fridge for longer use.

Making Pudding:
In a pot, pour 500mL water and 1 package of agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 8Tbsp sugar, green coloring and durian essence and stir it well until all sugar dissolved. Remove from stove and pour it into a mold. Keep it in a fridge for 20minutes just enough time to let it just harden.
While waiting, prepare the second layer by well mixing 500mL water with 1 package of agar powder. Bring it to boil and then add 8Tbsp of sugar and half of the fermented glutinous rice, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer from the fridge and carefully pour the second layer agar on top of it. Put it back to the fridge and keep it for another 20minutes.
Prepare the third layer by well mixing 500mL fresh milk with a package of agar powder. Bring it to boil and then add 8Tbsp of sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first and second layer from the fridge and carefully pour the third layer agar on top of it. Put it back to the fridge and keep it until all harden. Serve it cold.

Mixed Fruits Drink (Es Buah Campur)

The weather has been so unpredictable recently. One day could be so warm and humid and the next day could be lightly snowing again. They have already had the air conditioning on in our building. On one of those humid warm days, I had special treat for my little family. This drink is easy and quick-almost no time to prepare.

Ingredients:
- 1 can of longan in sugar solution/syrup
- 1 can of cocktail fruits (containing: green grapes, cherry, pineapple, peach, pear)
- ice cubes

Directions:
Mix all of the ingredients in a punch bowl and stir it well. Adjust the sweetness by adding some water or ice cubes. Serve it cold.

Chinese Mustard with Oyster Sauce (Bokchoy Saus Tiram)

How do you like your veggies? As for me, I like my veggies half done and crunchy. I hate those soggy and overcooked ones. And simply adding some oyster sauce will be perfect. So here is what we normally have at home..

Ingredients:
- bunch of bokchoy, cut 8cm in length, washed
- 3 Tbsp of oyster sauce or more
- water

Directions:
In a pot boil some water. Add the bokchoy and continue to boil for 2-3minutes (do not overcook). Drain it and place it on a plate. Pour the oyster sauce on top of it.

Black Pepper Beef with Korean BBQ Sauce - My Mix Matching Expertise

When I don't have any idea of what to cook, my ability of mix-matching comes handy. This time, I tried to use what I had in my fridge. Got some Korean bbq sauce, but did not want to smell smokies and did not want to clean up the grilling tool. So I just created this recipe. Yummo...

Ingredients:
- 500g lean beef, cut into small chunk
- 1 green bell pepper, washed, cut into small chunk
- 6 cloves of garlic, chopped
- 6Tbsp of Korean bbq sauce
- 1tsp of ground black pepper
- 2Tbsp of sesame oil
- a fist of dried sesame seed
- water
- salt and sugar

Directions:
In a wok saute garlic with sesame oil until fragrant. Add the beef and stir until change color. Add the sauce and continue to cook until the meat tender. Add some water as needed. Add bell pepper and continue to cook for another 2minutes. Add black pepper, salt and sugar to taste. At last add sesame seeds and stir it well for a minute. Serve it with warm steamed rice.




I would like to submit this one for The Original Recipe-Monthly Round Up Event.

Butter Cookies - My Childhood Fave

Back in my country, I used to have butter cookies which were sold in a can and came together with other cookies. The taste was so good and buttery of course and it melted in my mouth. Oh..I really wish I could find the same brand of it here. One day I visited a good friend of mine and she showed me a recipe book that got the recipe of butter cookies in it. I took a note of the ingredients and directions and practiced it in my kitchen. I modified half of the recipe with mocha essence. It turn out really good. So now, I can turn to my own kitchen when I feel like having this childhood favorite cookies.

Source: "Pandai Memasak Jilid 10", modified by me
Ingredients:
- 175 g butter
- 125g sugar
- 250g all purpose flour
- 2 egg yolk
- 1/2 tsp vanilla essence
- 1/2 tsp mocha essence (my modification)
- egg yolk+milk for glazing (my modification)

Directions:
Beat butter, sugar and egg yolk with a mixer until smooth. Add flour and mix well. Divide it into 2, and add vanilla essence to one of it and mocha to the other, mix it well. Prepare a cookie sheet by greasing it with margarine. Then using a pipping bag, form the dough as rings, give space in between. Bake at 350F for 20-25minutes. Glaze the top surface with egg yolk and milk. Put it back to the oven and continue to bake for another 5minutes.

Padangese Style Spicy Seafood (Seafood Saos Padang)

My husband does not really love seafood...well he can eat them, not as much as his love for meat. However, he loves spicy food. Why not making some spicy seafood, so he can enjoy much? And I was right...he loves this dish to bone...

Ingredients:
- 500g seafood medley
- 6 cloves of garlic
- 4 cloves of shallot
- 4cm of ginger
- 6 bird's eye chili
- 2 green onion, chopped
- 1Tbsp of tomato sauce/ketchup
- 3Tbsp of Indonesian hot sauce
- lime
- oil for sauteeing
- salt and sugar

Directions:
Drizzle some lime juice over the seafood mix and let it stand for 10minutes. In a blender/chopper, crush the garlic, shallot, chili and ginger until smooth. Then sauteeing it with a little bit of oil in a wok until fragrant. Add the seafood and stir. Cook for 4minutes and then add tomato and hot sauce. Continue to cook for another 4minutes. Adjust the taste with salt and sugar. At last add the green onion and turn off the heat. Serve it with warm steamed rice.

Sweet Steamed Cassava Cake (Talam Singkong)

I made this a while ago since I had some frozen grated cassava. My husband is not a big fan of sweet traditional snack, thus he just had one or two of them. I was the one who finished all up. I like the savory taste of the top layer coconut.

Ingredients:
- 400g of frozen grated cassave, thawed
- 200g of grated coconut
- 150g of coconut sugar
- 1/2 can of jackfruit, cut into small squares (I replaced it with young coconut)
- a pinch of salt

Top layer:
- 1 can of coconut milk
- 50ml of water
- 8Tbsp of rice flour
- a pinch of salt
- pandan leaves

Directions:
In a big container, mix well the grated cassava, grated coconut and coconut sugar. Add the young coconut and salt and mix well again.
In another container, mix well all of the ingredients for top layer, except pandan leaves. Pour the first batter into the mould (I used muffin tins) approximately 2/3 of it. Then steam it until half-done (say 12minutes). Take it out from steamer and top it up with the top layer and place a small piece of pandan leaf on top. Continue to steam until done. Enjoy it with your afternoon tea or coffee.

Stirrings Cocktail Mixers Product Review and Giveaway - an Invitation!

I was so thrilled, when I read an invitation from The Gourmet Foodie to join an event called Stirrings Cocktail Mixers Product Review and Giveaway..on foodbuzz. So here is I am wanting to share this happy news to other foodies. Unfortunately this contest is for U.S. residents only. However, if you want to join and are from any other country, you may want to give a U.S. address to which the prize can be sent.

OK, hope to see you there!

Young Coconut and Rambutan Drink (Es Kelamud Rambutan)

I can not believe, this place could get warmer now, and it feels like summer already. So couple days ago, I just prepared this drink for evening "snack"...yes, it sounds a bit weird when I said it's snack, but it's true...we had it as our snack, not just a drink...a refreshing snack. And Bianca loves it...yes she loves any drink and snack...and yes it is a snack and drink as well, so she loves it...

Ingredients:
- 1 can of rambutan with pineapple filling
- 1 package of frozen shredded young coconut (available at asian store), thawed
- ice cubes
- water
- cocopandan syrup

Directions:
In a punch bowl, mix well all of the ingredients except the syrup and ice cubes. You may use the sugar solution from the canned rambutan too. Then add some cocopandan syrup to taste. At last add some ice cubes or you may keep it in fridge for an hour before serving.