Thursday, January 31, 2008


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.
*Look and taste: Pinkish-red apple with a spicy-sweet flavor and crisp texture.
*Best for: Snacking.


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

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

*Look and taste: Red apple with a sweet-tender interior.

*Best for: Snacking, Baking and Cooking.

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


*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.

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

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

*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

Tuesday, January 29, 2008


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 of the recipe plus i added some other ingredients.
I use 2 stick unsalted butter instead of 1 stick unsalted butter, Turns out the taste is very rich.

I bake my durian cake in my bundt pan instead in cake tin and i use frozen durian.
Here's before and after oven pictures:

- 16 Oz (454 gr) Frozen Durian
- 2 Stick Unsalted Butter, Softened
- 230 gr White Sugar
- 250 gr All-Purpose Flour, Sifted
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Baking Powder

- 1/4 Tsp Salt
- 25 ml Coconut Milk
- 4 Eggs

1. Beat butter and sugar until pale and fluffy.

2. Add eggs one by one, Beat well each addition.
3. Combine and sift flour, baking powder and salt. Dump flour mixture into wet mixture. Mix thoroughly.
4. Add vanilla, coconut milk and stir well. (
The batter is supposed to drop and not stuck in a lump). Bake 350 F for 45-50 min.

is the fruit of trees of the genus Durio belonging to the Malvacea. Widely known and revered in Southeast Asia as the "King of Fruits".

The fruit is distinctive for its large size, unique odor and formidable thorn-covered husk.

The name
durian comes from the Malay word duri (thorn) together with the suffix-an (for building a noun in Malay), meaning "Thorny Fruit".

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen and Here

Sunday, January 27, 2008


This helpful tips came from Nordic Ware baking pans.
I bought their bundt cake pan at Costco.

You do not have to be a culinary expert to bake a perfect bundt cake in any Nordic-Ware shaped pans.
You just need the proper tools and the inside know-how!
Say goodbye to cake sticking to the sides of the pan.
And hello to the many "oohs" and "ahhs" you'll get when presenting your work of art to guest or to the kids.

Here's some helpful hints for fail-safe results:
1. Prepare the pan
Using a pastry brush, Lightly coat the entire inside surface of the pan with solid vegetable shortening. Then dust slightly with flour (We recommended Wondra Flour for best results). Briskly tap the pan several times with the palms of your hands to distribute the flour evenly and then turn pan upside down over a sink to remove excess flour.
*Here's Wondra Flour picture:

If you prefer spray, We recommend using a non-stick baking spray containing flour such as Baker's Joy. Brush the spray into each groove to coat. Then turn pan upside down on a paper towel allowing excess oil to drain.

Avoid using a spray containing lecithin, As it cause a gummy residue to build up on the non-stick surface of the pan.
*Here's Baker's Joy spray picture:

2. Avoid bubbles in the batter
Slowly pour batter into one corner of the pan and allow the batter to slowly fill the pan from that position rather than circling the pan with the bowl of batter. Gently tap the filled cake pan on the counter a few times to dissipate air pockets.

3. Bake And Cool

Place the pan on the center rack of the oven. Bake for time indicated and cool 10 minutes in pan. No less, No longer before inverting.

With hot pads, Gently shake the pan from side to side to loosen cake from pan. You should hear the cake shifting in the pan. A plastic spatula may be used to carefully loosen the cake around the center tube and sides if sticking persists.

4. Invert, Cool and Decorate
Invert cake onto serving plate or cooling rack, Continue to cool as recipe directs. Dust with powdered sugar or drizzle your favorite sauce on top.

I've been using this Nordic-Ware bundt pan lots along with Baker's Joy spray.
I love it because my bundt cake always turns out pretty damn good every time :)

Here's my 2 favorite bundt cake pan:
One from Nordic-Ware (Silver) and the (Yellow) bundt pan from my mom-in law.
Here's the pictures:

*Tips Courtesy of Nordic Ware Bundt Cake Pan
*Pictures Courtesy of Mysexykitchen, Here and Here

Monday, January 21, 2008


Today i make a simple yet easy vegetarian dinner.
Tonight's dinner menu:
Fresh vegetables soup, Kung pao veggie chicken, Spicy tofu with cranberries, Vegetables fritter or Bakwan in Indonesian language.

And for the dessert: Durian cake.
I feel good yeah yeah :)
I will post up Durian cake recipe shortly.
Take care everyone.

*Pictures Courtesy of Mysexykitchen

Sunday, January 20, 2008


How to bake a scrumptious easy dessert?
Recipe came from Glamour magazine Feb' 08 edition.
Top Chef judge Ted Allen shared this family recipe.
(Its his Aunties).
It combines chocolate cake with hot coffee.
(He makes his with
Godiva chocolate creme flavored, But any java will do).

I makes mine with regular java. Turns out a bit bitter.
Next time i will be using Godiva chocolate creme flavored for sure. So i know how it turns out.
I'm pretty damn sure its very good.
Hello, Its freaking Godiva for goodness sake :)

You can also combine regular java with semi-sweet mini chocolate chip morsels or sweet dark chocolate.
Anyway, Here's the Godiva coffee picture so u get the idea. Or u can go to their website, Here.

Nice garnishes with a spoonful of whipped cream and strawberry or berries.
Since i don't have a whipped cream, I garnish it with strawberry.

- 1 1/4 Cups Sugar
- 1 Cup Flour
- 1/3 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 1 1/4 Cups Hot Coffee made with Godiva chocolate creme coffee
- 1/2 Cup Milk
- 7 Tbsp Powdered Cocoa
- 2 Tsp Baking Powder
- 1 1/2 Tsp Vanilla
- 1/4 Tsp Salt

1. Heat oven to 350 F. In medium bowl, Combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt.
2. Blend in milk, butter and vanilla and beat until smooth. Pour batter into a 9-inch square pan.
3. In small bowl, Combine remaining 1/2 cup sugar, 4 tbsp cocoa and brown sugar. Sprinkle over batter. Pour coffee over top, Do not stir.
4. Bake 35 to 40 minutes or until the center is set. Let cool. Serves 9.

*Recipe Courtesy of Ted Allen (Top Chef Judge)
*Pictures Courtesy of Mysexykitchen and Here

Sunday, January 13, 2008


I love this oatmeal cookies.
It's pretty different from any oatmeal cookies that i've ever had.
Do u know why? Its because of coconut milk in it.
Anything with coconut always grabs my attention for sure :)

Recipe came from 7 Secrets Cookbook By Neva & Jim Brackett.
I made a tiny modification from original recipe.
Here's the pictures Before & After oven:

- 1 Cup Whole wheat Flour
- 3/4 Cup Brown Sugar
- 1 Cup Coconut Milk
- 3/4 Cup Raisin
- 1/2 Cup Sliced Almonds or Chopped Walnuts

- 1 Cup Diced Fruit such Peaches, Apples, Pears, Crushed Pineapples, Mangoes or Persimmons
- 1 1/2 Cups Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt

*Here's my tiny modification recipe:
- 1/2 Cup Whole Wheat Flour + 1/2 Cup All-Purpose Flour
- 3/4 Cup Light Brown Sugar
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Dried Cranberries + 1/2 Cup Raisin
- 1/2 Cup Sliced Almonds
- 1 Cup Diced Fresh Jonagold Apple
- 1 1/2 Cups Roll Oats

- 1 Tsp Baking Powder

- 3/4 Tsp Salt

1. Combine brown sugar and coconut milk in a mixing bowl, Stirring until creamy.
2. Add flour, salt and baking powder. Stir just until mixed. Add remaining ingredients and folding in fruit last.
3. Scoop onto cookie sheet with spoon or small ice cream scope. The mix should be soft but firm enough to stay in small mounds.
4. Flatten slightly with a fork or rubber spatula. Bake for 15 Min at 350 F

*Recipe Courtesy of Neva & Jim Brackett (7 Secrets Cookbook)
*Pictures Courtesy of Mysexykitchen

Wednesday, January 9, 2008


Here's my first entree for the beginning of 2008.
Copy this article from...
Martha Stewart Living Sept' 07
Text by Matt Lee and Ted Lee.
Thanks for the info, Its very nice indeed :)


Simply watching a stream of wine cascade into beautiful glass is a treat to the eye. But visual rewards are just one of the sensory kicks a wineglass offers the person who sips from it.

Choosing the best wineglass to serve what you're pouring is less complicated than you might think, Especially when you narrow the field down to handful of versatile basics.

We picked the glasses described below because they manage to carry us through it all from informal brunches and lively cocktail parties to seated four-course dinners making them the toast of our dining rooms, If not the toast of the town.

A tulip-shaped stemmed glass is the classic vessels for white wine. If we had to pick just one as our favorite all-purpose glass, This would be it.

The best versions feel steady in the hand when they're full of liquid and also when they're empty.


This glass tends to have a more swelling profile, With a little extra room in the bowl for vapors and aromas to collect. (Supersize wineglasses, However are overkill.) Setting a red-wine glass together with a white-wine glass helps visually set apart different wines being served at the same meal.

Because dessert wines and fortified wines, Such as Sherry, Port, and Madeira tend to be richer and more alcoholic.

They are best sipped from a slightly smaller glass, Proportioned to a smaller pour.

The inward taper focuses the intense aromas.

Stemless wine goblet. Fashionable these days, Honors the finest wines with a slightly dressed-down spirit.

It performs virtually the same as a stemmed glass, But the wine may warm up as the heat from your hand transfers to the glass.

A tall flute is the most festive way to serve sparkling wines.

The surface encourages the formation of bubbles while the shape accentuates their ascent.

With bubbly, There is no shortage of vapor being released, So an inward-tapering lip isn't necessary.


The informality of a short, straight-sided glass lowers expectations marvelously on occasions when the wine isn't the main event.

Serving wine in one of these glasses is perfectly appropriate for dining en famille and for midday meals in relaxed (Especially outdoor) settings.

*Article Courtesy of Matt Lee and Ted Lee
*Pictures Courtesy of Mysexykitchen, Here, Here and Here