*COLORFUL CASHEW CURRY

Last Thursday i went to Thai Restaurant with my babe.
And right away i fall in love with this one dish called "Cashew Curry"

Oh boy, I gotta have and search this recipe for sure :)
Whenever i search for a recipe, I always use the google search engine.
I get quick results and voila i found the similar recipe here.

And for tonight dinner i made this easy yet delicious cashew curry, We both love it for sure :)

Best served with white rice, spicy fried tofu and papaya salad, Yummy-O!

Ingredients:
- 1/2 Lb Whole Cashew

- 2 Tbs. Olive Oil or Butter

- 5 Shallots, Thinly sliced (or Green onions)

- 1/4 Cup Red Bell Pepper, Chopped- 1/4 Cup Peas (Optional)

- 1 Tsp. Curry Powder

- 1 Lemon, Zest of (or 2-in piece of Lemongrass)

- 1 Tbs. Coriander

- 1/2 Tsp. Turmeric

- 1/2 Tsp Salt

- 2 Green Chilies, Thinly sliced

- 3 Garlic Cloves, Minced

- 2 Slices Ginger, Thin slices

- 15 Oz Unsweetened Coconut Milk

- 2 Tbs. Cilantro, Chopped

Directions:
1. Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.

2. Add the curry, lemon, turmeric, chilies, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.

3. Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*COOKIES ANYONE?

Today i met with my friends.
And i brought them some cookies.
I made & prep them last night and i bake it this afternoon.
Thank goodness they like it hehehe!

Btw, I have a wonderful evening.
Thanks to you guys, You know who you're :)

The recipe came from 500 Cookies recipe book.
I bought it from Costco only $10, Love the price and the recipe book for sure!



Here's the Peanut Butter Cookies & White Chocolate Chunk Cookies recipe:
Peanut Butter Cookies
Makes 2 Dozen


Rich and creamy...
These cookies are a real indulgence for peanut butter fans.

Ingredients:

- 1 1/ 2 Cups All Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Cup (1 Stick) Sweet Butter

- 1/2 Cup Superfine Sugar

- 1/2 Cup Unrefined Light Brown Sugar

- 1 Egg

- 1 Cup (8 oz.) Crunchy Peanut Butter

- Pinch of Salt

Directions:

1. Sift the flour and baking soda together. In a separate bowl, Beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.

2. Wrap the dough in foil or parchment and refrigerate for at least 2 hrs, Preferably overnight.

3. Preheat the oven to 325 F (160 C). Shape the dough into 1 1/4-in. (3 cm.) balls and place then 2 in.(5 cm.) apart on baking sheets. Flatten slightly with a fork. Bake 15 minutes or until golden.

4. Remove from the oven and allow to cool. Store in an airtight container for up 5 days.

---------------------------------

White Chocolate Chunk Cookies

Makes 2 Dozen

For all those white chocolate fans, This one's for you :)

Ingredients:

- 1/2 Cup (1 Stick) Sweet Butter

- 1 Cup Superfine Sugar

- 1 Egg

- 2 Tsp. Vanilla Extract

- 1 1/4 Cups All- Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Baking Powder

- 1/4 Tsp. Salt

- 1/4 Cup Oatmeal

- 1 1/2 Cups (8 oz.) Chopped White Chocolate Chunks (I used White Chocolate Chips/Morsels)

Directions:

1. Preheat the oven to 375 F (190 C). Beat the butter and sugar and then add the egg and vanilla.

2. Sift together dry ingredients and stir in the oatmeal. Incorporate the mixed dry ingredients and chocolate into the butter mixture.

3. Roll into balls and use your fingers to flatten onto a non-stick baking sheet 2 in. (5cm.) apart.

4. Bake for 8 to 10 minutes, Cool 5 minutes. When cool, Store in an airtight container for 4 to 5 days.

*Recipe Courtesy of 500 Cookies pg. 23 & 131 By Philippa Vanstone

*Pictures Courtesy of Mysexykitchen

*ALERT: TOMATOES OUTBREAK

The Food and Drug Administration is alerting consumers nationwide that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes.

The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.



The specific type and source of tomatoes are under investigation.
However, preliminary data suggest that raw red plum, raw red Roma, or raw round red tomatoes are the cause.

At this time, consumers should limit their tomato consumption to tomatoes that have not been implicated in the outbreak.

These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

*UPDATE: June 10, 2008:
The Food and Drug Administration has expanded its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw, red tomatoes.

At this time, FDA is advising consumers to limit their consumption of tomatoes to the following types of tomatoes.

The following types of tomatoes listed below are NOT likely to be the source of this outbreak.
1. Cherry tomatoes
2. Grape tomatoes
3. Tomatoes sold with the vine still attached
4. Tomatoes grown at home

Also, FDA recommends consuming raw red plum, raw red Roma, or raw red round tomatoes only if grown and harvested from the following areas that HAVE NOT BEEN ASSOCIATED WITH THE OUTBREAK:
*(California, Georgia, Hawaii, Louisiana, Maine, Maryland, Minnesota, Mississippi, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, West Virginia)*

*(Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, Puerto Rico)*


Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information.

Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.


Restaurants, grocery stores, and food service operators have been advised by the FDA not to offer for sale or service raw red plum, Roma, or red tomatoes and products made from these types of tomatoes unless they are from one of the areas listed above.

Since mid April, there have been 167 reported cases of salmonellosis nationwide caused by Salmonella Saintpaul, an uncommon form of Salmonella.
At least 23 hospitalizations have been reported.




*Articles Courtesy of Here
*Pictures Courtesy of Here

*FLOURLESS CHOCOLATE CAKE

Hey there? How's your weekend? Hope y'all doing just fine.

Couple days ago was my Mom-in law B'day.

So i made this special flourless chocolate cake for her.

Turns out she loves it, Thank goodness :)

Good quality chocolate really makes this cake, So don't skimp.

If you use a 9-inch springform pan instead of the preferred 8-inch,

Reduce the baking time to 15-20 minutes.

Here's the pics before and after oven, Enjoyed!

When serving this cake, It helpful to use a sharp, thin-bladed knife and to dip the knife into a pitcher of hot water and wipe the blade clean before making every cut.

Because this cake is very rich, Thin slice are in order :)

And this flourless chocolate cake requires a water bath to keep it from overcooking.

Ingredients:

- 1 Pound Semisweet or Bittersweet Chocolate, Chopped coarse

- 16 Tbsp (2 Sticks) Unsalted Butter, Cut into 16 Pieces

- 1/4 Cup Strong Coffee

- 8 Large Eggs, Cold

- Confectioners' Sugar or Cocoa Powder (For dusting & serving)

- Raspberry & Mint Leaves (For serving, Optional)

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven for 325 F. Lightly coat an 8-inch springform pan with vegetable oil spray, Then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in large roasting pan. Bring a kettle of water to a boil.

2. Heat the chocolate, butter, and coffee together in a large bowl in the microwave, whisking often until the mixture is melted and smooth about 1-3 minutes. Let cool slightly.

3. Whip the eggs in large bowl with an electric mixer on high speed until they double the volume, 5-10 minutes. Fold one-third of the whipped eggs into the chocolate mixture using a large rubber spatula until only a few streaks of eggs are visible. Repeat twice more with the remaining eggs, Then continue to fold until there are no streaks.

4. Scrape the batter into the prepared pan inside the roasting pan and smooth to the top. Set roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake until edges are just beginning to set, A thin glazed crust has formed on the surface and an instan-read thermometer inserted halfway into the center reads 140 F, 20-25 minutes.

5. Carefully remove the springform pan from the water bath and let cool completely on a wire rack, about 3 hours. Cover with plastic wrap and refrigerate overnight.

6. About 30 minutes before serving, Run a paring knife around the edge of the cake to loosen, Then remove the sides of the pan. Invert the cake on a parchment-lined plate and peel off the parchment on the bottom. Flip the cake upright onto a serving platter, Discard the second piece of parchment and let come to room temperature. Dust with confectioners' sugar before serving and add some raspberry and mint leaves if u desire.

*Recipe Courtesy of The America's Test Kitchen Family Cookbook pg.551-552

*Pictures Courtesy of Mysexykitchen

*I'M OBSESSED WITH...

Lately I'm obsessed with Nutella.
You probably wondering, What the heck is Nutella anyway?
Nutella is a Hazelnut spread with skim milk & cocoa.

OMG, I can't get enough of it!

I've been eating it with butter croissant for the past 2 weeks, Crazy yet good hahaha....

And oh yeah it does taste heavenly, Try it for yourself :)

*Pics Courtesy of Mysexykitchen

*HOW TO CHOOSE EGGS?

Which Eggs Should You Be Eating?

I found these helpful articles from Here.
By Alexandra Guarnaschelli

Times have changed. Cage-free? Organic? Brown? White? Omega-3s? Help!

Here are some tips to help you figure out which eggs you should be eating:

1. Brown or white? In actuality, color is simply an indication of the breed of hen. Find the freshest egg with the most flavor and let color be a secondary concern.

2. Extra Omega-3s? Omega-3 eggs come from a hen whose diet has added flaxseed, which yields an egg containing an average of 225 mg of Omega-3 fatty acids and vitamin E.

The countless health benefits for humans make these eggs a tempting purchase. My opinion? Eat a piece of fresh fish salmon or sardines or Atlantic mackerel, for example. And get a pure dose of Omega-3's. Let eggs be eggs.

3. Does your egg need exercise? Cage-free and free-range eggs are from hens raised without the confines of a cage, though they may or may not have spent much time outdoors.

Organic eggs are from hens that are raised with the most holistic approach: their feed must meet organic standards, they must be raised humanely and sustainably, and they must be given access to the outdoors. Hey, happier hens do lay tastier eggs.

4. Does local make a difference? Nothing is better than local eggs.

They may have a feather or two stuck to them or a slightly imperfect shape and they may or may not be certified organic; however, they have one quality I prize: I know exactly where my food came from and how it came to be!

In some cases I can even ask the farmer when the eggs were laid and what they were fed. At $2.20 for a dozen large eggs and all the information I could want about my food, I call it a bargain! I refrigerate the eggs the minute I return from the market.

5. Is spending more really worth it? I think so.

Some parts of your diet are hard to manage on a budget. Beef, for example, can make a costly difference if you're looking to go organic at home. Eggs are less significant.

Try making one evening meal a week where your organic eggs take center stage. Make a huge open-faced vegetable omelet, for example, or try a quick chicken stir-fry and fold in a few eggs during the last two minutes of cooking.

*Picture Courtesy of Here

*Article Courtesy of Here

*Meet Alexandra Guarnaschelli , Click Here

*DURIAN MUFFINS AND CAKE

Hello again folks :)
Today i was in the mood for Durian Muffins.
So i tried this yummy recipe from Here
Some of my friend introduces me to this site (Thanks Tarissima!)

This is a very versatile and fast recipe. Not only its moist and delicious because of the yogurt. The same batter can be used to make a Durian Cake.

Since i still have lots of Durian Flesh, I made a Durian cake :)

Guess what? I think i like the cake better than the Muffins :)
And the yogurt makes both of these Durian muffins & cake taste even better.

Ingredients:
- 100 gr Plain Flour

- 125 gr Cake Flour (I'm using Organic Pastry Wheat Flour)

- 1 Tsp Baking Powder

- 1/2 Tsp Baking Soda

- 200 gr Unsweetened Plain Yogurt

- 160 gr Durian Flesh (I'm using frozen durian, Then i puree the durian flesh)

- 85 gr Unsalted Butter

- 2 Eggs, Room Temperature, Well Beaten

- Almond Flakes for sprinkling (Optional)

Directions:

1. Grease/Line 12 muffins pan and small bundt pan, Preheat oven to 180 C (356 F)

2. Sift flours, Baking soda & baking powder. Combine yogurt and durian flesh/puree, Mix well.

3. Cream butter & sugar until light and creamy. Dribble in eggs slowly about 1 tbsp at a time. Beating constantly for about 2 minutes.

4. On a LOW speed beat in 1/3 of flour mixture until just combined. Beat in 1/2 of the yogurt mixture then beat in 1/2 of the remaining flour mixture. Follow by the remaining yogurt. Finally beat in the remaining mixture.

5. Divide mixture into muffins pan and bundt pan.

For Muffins: Sprinkle almond flakes on top. Bake 20-25 minutes.

For Durian cake: Sprinkle almond flakes on the bottom of the bundt pan. Bake 45-50 minutes.

*Tips for Cake Flour substitute, U can peek in Here!

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*VEGETARIAN INDIAN FOOD

Today i am making a simple Vegetarian Indian Food.
It's delicious and pretty easy to make :)
L- R: Stir fry garbanzo beans and corn, Roasted baby potatoes with southern Indian spices, Stir fried cabbage with red peppers and peas, Green beans with coconut.


The recipe came from "American Masala"
I bought the recipe book from Costco.
I love the book, Because the recipe is pretty simple, Easy to follow and the results are extraordinary.


*Pictures Courtesy of Mysexykitchen

*PANDAN CAKE (BOLU PANDAN)

Last night, I was going to make a Pandan Cake.
I thought i still have any pandan extract left.
Oh no, I'm totally out of pandan extract.
Yeah, I know i should have known better.
Next time i will double-check for sure :)


It's still a Pandan Cake minus the green paste though :D
I like this yellow plain cake. Not so bad, Actually!


In case some of u guys didn't know what Pandan Cake is?
You guys can peek in Here.

Ingredients:
- 6 Eggs, Room Temperature
- 150 gr White Sugar
- 100 gr Butter or Margarine, Melted (I use unsalted butter)
- 1 Tsp Pandan Extract

*Sift together (Dry Ingredients):
- 150 gr All-Purpose Flour
- 1/2 Tsp Baking Powder

Directions:
1. Beat eggs and sugar until white, thick and fluffy enough.
2. Pour the dry ingredients little by little along with melted butter. Make sure the batter mix thoroughly when u apply dry ingredients & melted butter.
3. Add pandan extract, Mix it together. Grease 20 cm round pan with butter and flour and then pour the batter.
4. Bake 350 F for 30 minutes or until the cake is done.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*EASY OATMEAL MUFFINS

This morning i made these easy yet tasty Oatmeal Muffins for breakfast.
I can't get enough of it, Because its freakin' delicious.
And the best part: These muffins has chocolate chips and coconut flakes in it.
Can't get any better eh? Yummy-o :)


These are so easy to make, Seriously!
Go head try it yourself, The muffins recipe came from here
Thanks for sharing it with me, I love it :)

Ingredients:
- 1 Cup Oatmeal
- 1 Cup Boiling Water
(Mix together and let stand for 20 minutes)

- 1/2 Cup White Sugar + 2/3 Cup Palm Sugar (I use 2/3 Cup Brown Sugar)
- 1/2 Cup Butter or Margarine
- 2 Eggs, Well Beaten
- 1 Tsp Baking Soda (I use 1/2 Tsp)
- 1 Tsp Salt (I use 1/2 Tsp)
- 1 Tsp Vanilla Essence
- 1 Cup All-Purpose Flour
- 1 Cup Chocolate Chips
- 1 Handful of Coconut Flakes

Directions:
1. Cream sugar and butter until smooth.
2. Add eggs and beat thoroughly.
3. Mix the dry ingredients together and add the chocolate chips, coconut flakes then add to the batter, Mix well with spatula or spoon.
4. Add vanilla essence, Stir in oatmeal mixture gently. Bake 375 F for 20-25 minutes.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*INTRODUCING

A new addition to complete my kitchen :)
I am so glad that i found this, Seriously!
Because i want to create the ultimate Tuscan kitchen.

Btw, It's a Sonoma Collection fruit bowl and cookie jar.
The price is very good and it's hand-painted by expert craftsmen. Can't get any better.
Absolutely a beautiful and elegant piece, Love it!

I bought it from here. Go get yours :)
Here's more picture, Enjoy folks:

*Pics Courtesy of Mysexykitchen

*FROSTING RECIPES

Here's the Frosting Recipes that i promise to u guys :)
Sorry for the delayed post folks!

*COCONUT FROSTING
Makes about 3 Cups
Start to finish: 10 Minutes (FAST)

Ingredients:
- 2 Tbsp Heavy Cream
- 1 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- Pinch Salt
- 16 Tbs (2 Sticks) Unsalted Butter, Softened
- 1/4 Cup Cream of Coconut
- 3 Cups Confectioners' Sugar

Directions:
1. Stir the cream, extracts and salt together until the salt dissolves.
2. Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth about 20 seconds. Reduce the speed to medium-low, Slowly add the confectioners' sugar and beat until smooth 2 to 5 minutes.
3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy about 4 to 8 minutes.

*FYI:
3 Cups Confectioners' Sugar is too sweet for me.
So, I reduce to 1 1/2 Cups to 2 Cups.

*To Make Ahead:
The frosting can be made up to 2 days ahead and refrigerated, Wrapped tightly in plastic wrap. Before using, Let stand at room temperature to soften then whisk briefly to re-luff.


And here's another frosting recipe.
This frosting should be spread on very thick.
Then swept into big, glossy swirl using the back of a spoon.
This recipe will make enough for a two-layer cake, a three-layer cake or two 9 by 13 inch sheet cakes.

*SEVEN-MINUTE FROSTING
Makes 5 Cups
Start to finish: 15 Minutes (FAST)

Ingredients:
- 1 1/2 Cups Sugar
- 2 Large Egg White, At room temperature
- 6 Tbs Cold Water
- 1 1/2 Tbs Light Corn Syrup
- 1/4 Tsp Cream of Tartar
- Pinch Salt
- 1 Tsp Vanilla Extract

Directions:
1. Bring 2 inches of water to a simmer in a large saucepan. Combine the sugar, egg whites, water, corn syrup, cream of tartar and salt in a large bowl.
2. Set the bowl over the saucepan and beat with a hand-held electric mixer on high speed until the eggs whites have quadrupled in volume and are shiny about 7 minutes.
3. Remove the bowl from the saucepan, Add the vanilla and continue to beat for 2 minutes, Use immediately.

*Test Kitchen Tip:
This classic frosting is more like glossy, snow-white meringue than frosting due to its fluffy, ethereal texture. And because of its unique cooking method, The recipe yields an ample amount. There is simply no way to halve or decrease it.
But that's' good, Because when you ice a cake with this frosting you really lay it on thick, Then fashion big pretty swirl. Depending on the cake you are icing, You may have some extra frosting.

*Making 7 Minutes Frosting:
The only way to make this magically fluffy, snow-white frosting is to whip it in bowl set over a double broiler. Its easiest though to set a large bowl over a pan shimmering water (Rather than use a double broiler) because the bowl provides more whipping room.

*Recipes Courtesy of The America's Test Kitchen Family Cookbook Pg.538 & 533
*Pictures Courtesy of Mysexykitchen

*DARK CHOCOLATE CUPCAKES

Hello again guys, How r ya?
Here's my dark chocolate cupcakes creation entree.
Quick to make and very chocolate-y.
These cupcakes can be put together without the use of an electric mixer.


Basically i make a dark-chocolate cupcakes as a base.
Then i added with some chopped walnuts, kashi cereal, coconut frosting along with some toasted shredded coconut and heart confetti sprinkle on top.
You can also adds with whatever you like, Help yourself :)


Btw, I will post up the coconut frosting plus 7 minutes frosting recipe shortly.
Here's another shot of my cupcakes creation, Enjoy :)

Ingredients:
- 16 Tbsp (2 sticks) Unsalted butter, Cut into 16 pieces
- 4 Ounces Bittersweet Chocolate, Chopped
- 1 Cup Dutch-Processed Cocoa Powder
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Large Eggs, At room temperature
- 2 Tsp Vanilla Extract
- 1 1/2 Cups Sugar
- 1 Cup Sour Cream

Directions:
1. Microwave the butter, chocolate and cocoa together, Whisking often until melted and smooth about 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, Adjust an oven rack to the middle position and heat the oven to 350 F. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda and salt together in large bowl and set aside.
3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
4. Sift 1/3 of the flour mixture over the batter then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (The batter will be thick).
5. Fill the cupcake liners about 2/3 full. Bake until a wooden skewer inserted into the center of a cupcake comes out with few crumbs attached about 18 to 22 minutes, Rotating the pans halfway through baking.
6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let it cool completely on the racks before frosting about 1 hr.

*Oven Temperature Matters:
Just 25 degrees makes a difference in this chocolate cupcakes recipe. Bake at 375 degrees, The cupcakes form odd peaks. Bake at 350 degrees, They form domed tops that are much easier to frost.

*To Make Ahead:
The cupcakes can be stored, Unfrosted in an airtight container at room temperature for up to 3 days or frozen in zipper-lock freezer bags for up to 3 weeks. Defrost at room temperature before frosting.

*Tips For The Ultimate Cupcakes:
The ultimate chocolate cupcakes taste just as good to adults as they do to kids. The first key is to use both cocoa and chocolate to really drive home the chocolate flavor.
Second, Using melted butter made these little cakes more tender and eliminated the need for an electric mixer.
Lastly, Sour cream makes the cupcakes taste even moister and richer.

*Recipe and Tips Courtesy of The America's Test Kitchen Family Cookbook Pg.534
*Pictures Courtesy of Mysexykitchen

*HAPPY VALENTINE'S DAY

HAPPY VALENTINES DAY EVERYONE :)
Hope u had a great one, Catch u later!

xoxo'
Mysexykitchen

*Picture Courtesy of Mysexykitchen

*APPLE - LICIOUS

Whether you saute them to dress up a savory entree,
Or keep them handy for casual crunching, Apples are a fresh fall favorite.



Any way you slice them, Be sure...
To reference the following chart for a perfect bite every time.
1. BRAEBURN
*Look and taste: Pinkish-red apple with a spicy-sweet flavor and crisp texture.
*Best for: Snacking.



2. CAMEO
*Look and taste: Red stripes over cream-colored background and a sweet-tart flavor and crisp texture.
*Best for: Snacking, Baking and Cooking.


3. FUJI
*Look and taste: Red and yellow-striped apple with a sweet flavor and a crisp texture.
*Best for: Snacking.


4. CORTLAND
*Look and taste: Red apple with a sweet-tender interior.
*Best for: Snacking, Baking and Cooking.


5. HONEY CRISP
*Look and taste: Mottled red apple with a sweet, mild flavor and a crisp texture.
*Best for: Snacking and Cooking.


6. JONAGOLD
*Look and taste: Green-yellow apple with a red bluch and sweet-tart flavor and a crisp, juicy texture.
*Best for: Snacking, Cooking and Baking.



7. GRANNY SMITH
*Look and taste: Green hued apple with a tart, crisp texture.
*Best for: Snacking, Baking and Cooking.



8. MCINTOSH
*Look and taste: Deep red with a green blush, This apple is tart and tender.
*Best for: Snacking and Cooking.


9. GALA
*Look and taste: This apple comes in a variety of colors, All with a super sweet flavor and crisp.
*Best for: Snacking and Cooking.


10. ROME
*Look and taste: A red mildly tart apple.
*Best for: Cooking and Baking.



There you have it, I hope you find these articles helpful.
My favorite apple gotta be Jonagold and Pink Lady, So delicious :)
Here's some fact about eating apples everyday, Enjoy!

Five reasons to eat an apple everyday:

• Your Diet - Apples are the perfect, portable snack: great tasting, energy-boosting, and free of fat.

• Your Heart - Research confirms it! The antioxidant phytonutrients found in apples help fight the damaging effects of LDL (bad) cholesterol.

• Your Digestion - Just one apple provides as much dietary fiber as a serving of bran cereal. (That's about one-fifth of the recommended daily intake of fiber.)

• Your Lungs - An apple a day strengthens lung function and can lower the incidence of lung cancer, as well.

• Your Bones - Apples contain the essential trace element, boron, which has been shown to strengthen bones - a good defense agianst osteoporosis.

*Articles Courtesy of Landolakes and Here
*Pictures Courtesy of Mysexykitchen, Here, Here and Here

*DURIAN CAKE (KUE DUREN)

I make these delicious dessert (Durian Cake) last week.
I eat most of the cake since my babe doesn't like Durian :)


I found one good recipe Here.
I follow some o