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.

Sweet and Spiced Fried Beef (Empal Daging)

I had lean meat and thought it would be good for empal. I like the taste, like it like it like it...but I hate the preparation...and I hate the time spent for cleaning up after cooking, coz it is quite long process and needs both pot and pan meaning lot of things to wash. Oh well, got to take it anyway...ssstttt...luckily I have a wonderful husband who did the cleaning for me...woohoooo...

Here is the recipe...

Soto Mie (Soto Soup with Egg Noodle)

When I missed my beloved country, Indonesia so much...and all of the convenience things you can get there...yes I am talking about the place where you can easily buy any yummy food as cheap as or even cheaper than if you have to cook them at home...where there are many hawkers and food stalls open almost all day long...(I am literally crying now....)
Since I could not just fly right home, I just prepared something that makes me feel at home..
Find the recipe here and enjoy the pictures.

Kung Pao Chicken - My husband's Favorite Chinese Dish

We have special dish to order when we dine in a Chinese restaurant. I normally order congee (either chicken or seafood) share it with Bianca, and my husband would pick fried rice or kung pao chicken and chinese broccoli with oyster sauce. Seems like we never get bored with our order.
So one of those day, I tried to prepare my husband's favorite Chinese dish, kung pao chicken. You know why he likes this Szechuan dish? Coz he likes every thing spicy with his chicken or meat...

I browsed around on the internet and found one on this site.

I copied the recipe without any modification.

Ingredients:
-2 boneless, skinless chicken breasts, cut into small chunks, marinade with:
-2 tsp soy sauce
-2 tsp Chinese rice wine or dry sherry
-1 tsp sesame oil
-1.5 tsp cornstarch

Sauce:
-1.5 Tbsp dark soy sauce
-1 Tbsp Chinese rice wine or dry sherry
-1 tsp sugar

Other:
-8 small dried red chili
-2 cloves garlic
-2 green onion
-4 Tbsp frying oil
-1 tsp Szechuan peppercorn (optional)
-0.5cup peanuts or cashews
-a few drop of sesame oil (optional)

s.

Directions:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minute
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.