ME AND MY KITCHEN

*COUNTING THE DAYS

2009-03-17T23:34:00.000-07:00

I'm counting the days!

3 weeks to come, Can't hardly wait yay!

Good to be home :)

*Pics courtesy of Here

*CURRENT OBSESSIONS

2009-02-20T20:23:00.002-08:00

Lately g lagi seneng main2 ama namanya kuteks or nail polish :)
I know, Telatttt bgt ye cong (Maaap g inih termasuk kategori late blooming hahahaha *bangga amat*)

Anyway, Akyu lagih suka ama brand REVLON.
Nope g bukan mau promisi nih brand ye!
Kebetulan aje g lagih demen bgt ma warna2nya abis cantik2 sih bok *mana tahan*

Nih linknya klo mau liat swatch warna yo, See for yourself aight!

Terus harganya juga nyaman didompet.
Cuman $3.88 + tax state masing2 (itung sendiri deh)
G beli 8 kuteks kena roughly $33, Mayan bgt deh apalagi lagih krismon ginih :P

Warna2 yg udin g beli, coba en bagus, Poto dari kiri ke kanan:

*Fuschia Fever
*Chocolate Truffle
*Midnight Affair
*Frankly Scarlett
*Silver Screen
*Black Lingerie
*Red Hot Tamales

Missing "Plum Attraction" soalnye jatoh terus pecah monyong hiks, Kudu beli lagih!

Btw, Ini penampakan kuteks yg udin g pake en sempet g poto:

Poto dari atas ke bawah namanya si "Frankly Scarlet" en "Fuschia Fever"

Warna si Frankly Scarlett cakep deh.
Ini rada merah burem coz dipoto pas malem en pake flash.
Tapi klo dipoto siang bolong pas ada matahari, Iihhh cantik sumpeh!

Klo g bilang sih warnanya kya winter candy apple, Love it!

Terus si Fuschia Fever juga cantik bok, Ngga terlalu ngedangdut bgt deh warnanya dan tentunya tidak kya tanteh2 hahaha lol *maksa bgt deh*

So my pro & kontra with this kuteks (Especially REVLON brand) so far:
*Pro: Beautiful colors, Sumpeh cong!
*Kontra: Lama bgt keringnya, Aihhh takes bout hours but worthed for me.

There u have it. Now i'm officially benconggggggg kuteks ahakahakak :P
And i will not stop. Teteup akan hunting another color belon puas mak!
Next visit to walmart: RED RAVEN en PLUM ATTRACTION

Have a nice weekend everyone!

*Pictures courtesy of Mysexykitchen

*SUCH A TEASE

2009-02-20T19:39:00.000-08:00

Please don't tease me barneys arrghhhh!

Why? Because every time i went to your site and click the sale pages (Especially shoes & bags) they're always SOLD OUT but the pics still there, What???

Just take out the picture if its sold out then.

What a tease! I'm effin frustrated hahaha no I'm serious!

I wish they still had these two cute shoes of Louboutin (ofkorse on SALE) in the future.

I'm going to watch u like a mad woman.

Sounds crazy? Yep that's right because i will do crazy things for shoes hahaha...

I can't get enough of shoes, I love them so much :)

*Pics courtesy of Barneys.com

*DEAR EVERYONE

2009-01-01T04:52:00.000-08:00

Dear You, you, you and you (Everyone!)

I'm wishing y'all HAPPY NEW YEAR 2009
Hope you guys had a good and safe new year aight!

And so sorry for the delayed posting for the past months.
I will try my best to keep update my kitchen k :)
Catch you later alligator, Mwahhh!!!

Hugs & Kisses'
Mysexykitchen

*MEET AND GREET

2008-12-09T19:49:00.001-08:00

Last Saturday i had a chance to meet and greet with Giada De Laurentiis.
She's the host and a chef of "Everyday Italian" cooking show at Food Network.
I have lots of FUN meeting her for sure!
She's much more beautiful in person and very nice indeed.

I am very sorry i can't show you my face for privacy purpose.
I hope you guys understand and thanks for stopping by my site y'all!

And here's her (Giada De Laurentiis) new cooking book, I love it!
It called Giada's Kitchen (New Italian Favorites)

*Pics Courtesy of Mysexykitchen

SHE'S BACK BTCH

2008-11-22T03:18:00.000-08:00

I know this is had nothing to do with my baking stuff :P

I can't get over of Britney Spears new song (Unusual You)
Sounds pretty good dude, Click Here to listen.
It has an amazing beat almost mystical.
I think its going to bang in the club, I hope so :)

I can't wait to pick up her new album *Circus* due Dec 2nd '08.
To get sneak preview of her new album just go to YouTube or Click Here

Most of her new song sounds pretty good, Reminds me of her old-good day.
Queen B is back b*tch hahaha *lol*, Keep it up girl!

*Pics courtesy of Here

*FLOUR AND SUGAR GUIDE

2008-11-20T00:08:00.000-08:00

Holiday Season is around the corner y'all!
Are u guys excited? I am.
I love holiday season because of the food, the gift, the decoration, the spirit, the music, the togetherness (You named it, I love it!)
This is one of my favorite times of the year :)
One thing i don't like is the weather, Its freaking cold.

Since its holiday season around the corner,
You guys might doing some baking or maybe (not)?
Well, I just want to share with y'all about some good tips,
"Learn when and how to use the different types of flour and sugar"
It's a good idea to brush up on your knowledge of these two important ingredients.
Use this guide to help you stock your pantry with the right stuff so you can bake like a pro, Hope this helps.

Flours
All-purpose flour:
This basic flour is made from a mixture of high and low gluten wheat, and can be used in most baked goods. It can be bleached or unbleached, and the bleaching process is either natural or chemical. The two kinds can be used interchangeably in recipes. Flour is usually sold pre-sifted, which means you just need to give it a quick stir before you scoop it into a measuring cup.

Whole-wheat flour:
A favorite of health-conscious bakers, whole-wheat flour contains the wheat germ. It's high in fiber and nutrients, and also has a high fat content. You can substitute whole-wheat flour for half the all-purpose flour in a recipe, but any more could result in tough baked goods.

Cake flour:
This finely ground soft-wheat flour is high in starch and low in protein, your best option for baking tender cakes and pastries.

Bread flour:
Specially produced for yeast breads, this flour maximizes gluten content by using mostly hard wheat flour, plus other ingredients to help the yeast perform its best.

Sugars
Granulated sugar:
Sugar is important for baking – it makes cookies sweet and doughs tender. Granulated sugar is the most common type of sugar used, and it is made from sugar cane or beets.

Brown sugar:
This sugar is plain granulated sugar mixed with molasses. The color, light or dark, depends on the amount of molasses mixed in, and the darker version has a stronger molasses flavor. It is sold in boxes or plastic bags, but the bags are better at helping it retain its moisture. If you find your brown sugar has gotten hard, place it in a plastic bag with an apple wedge and leave it sealed for a day or two. The moisture will be magically revived.

Superfine sugar:
Also called castor sugar, superfine sugar is more finely ground than table sugar. It dissolves easily and is often used for meringues and when using cool liquids.

Confectioners' sugar:
Made from granulated sugar ground into a fine powder and mixed with a small amount of corn starch, confectioners' sugar is commonly used to make icings and candy, and is often decoratively dust over desserts. Because it tends to clump, it's a good idea to sift confectioners' sugar before using.

HAVE A WONDERFUL HOLIDAY SEASON YA'LL :)

*Tips courtesy from Here

*Pictures courtesy of Here and Here

*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

2008-11-12T00:27:00.000-08:00

Hello there!

Sorry for the delayed posting.

I was so busy this past months.

It's been a week I'm craving for this sweet dessert.

And today i had a chance to do it.

I copy the recipe from NCC site, Here

Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.

Its a very easy recipe to follow and very tasty.

Reminds me of my childhood memories *Good times*

Ingredients:

*For the crepes:

- 2 Eggs

- 250 gr All-Purpose Flour

- 500 ml Coconut Milk

- 1/2 Tsp Salt

- 2 Drops of Pandan Extract

- Vegetable Oil for Frying (I used unsalted butter, Yummy!)

*For the filling:

- 3 Cups Unsweetened Dry Coconut Thread

- 150 gr Palm Sugar, Cut very thinly

- 2 Pandanus (Pandan) Leaves

- 100 ml Water

Directions:

*For the crepes:

1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.

2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.

3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.

*For the filling:

In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.

*Recipe Courtesy of Here

*Pics Courtesy of Mysexykitchen

*VEGETARIAN DINNER

2008-09-11T19:39:00.000-07:00

Whoaaa its been so long eh?

Sorry i didn't mean to neglect my blog.

I was so busy for this past months!

Anywway today i had a chance to take a picture from my recent cooking earlier today.

Just easy vegetarian dinner as usual :D

L-R:

Top: (Spicy Coconut Mushroom and Spicy Tofu)

Bottom: (Stir fry veggies with cashew and Roasted baby potatoes with Southern Indian spices)

I will be right back shortly with my baking stuff :)

Take care and Have a good weekend everyone!

*ALERT: JALAPENOS OUTBREAK

2008-07-25T17:03:00.000-07:00

FDA: Avoid jalapenos from Mexico, not US

By LAURAN NEERGAARD, AP Medical Writer

Only jalapeno peppers grown in Mexico are implicated in the nationwide salmonella outbreak.
The government announced Friday in clearing the U.S. crop.

The Food and Drug Administration urged consumers to avoid raw Mexican jalapenos and the serrano peppers often confused with them, or dishes made with them such as fresh salsa.

But the big question is how those who love hot peppers would know where the chiles came from, especially in restaurant food.
"You're going to have to ask the person you're buying it from," said Dr. David Acheson, the FDA's food safety chief, who is advising restaurants and grocery stores to know their suppliers and pass that information to customers.

The big break in an outbreak that now has sickened nearly 1,300 people came on Monday, when FDA announced it had found the same strain of salmonella responsible for the outbreak on a single Mexican-grown jalapeno in a south Texas produce warehouse.

Tomatoes had been the prime suspect for weeks. And while those now on the market are considered safe to eat, health officials still haven't exonerated them from causing illnesses when the outbreak began in April.
The pepper discovery threatened to paralyze that industry, too.

Chile production is a $500 million crop in New Mexico alone, which produces most of the U.S. crop, state agriculture commissioners wrote the FDA on Thursday.
Friday's move clearing U.S. peppers came because clusters of illnesses around the country all seem to be tracing back to Mexican jalapenos, though not all sold through the McAllen, Texas, produce warehouse, Acheson said.
"Domestically grown products are not tracing back at all to the outbreak," he said in an interview with The Associated Press.

"On Monday, we didn't know exactly where they all were coming from. Today we're certain these are coming from Mexico."

FDA inspectors are on the farm that grew the only tainted pepper discovered so far, trying to determine where else it sent a harvest that began in April, Acheson said. The farm is large, but the question now is whether it harvested enough to be responsible for such a geographically large outbreak.

Mexican officials blasted the announcement as premature, saying the fact that no additional salmonella was found in the Texas warehouse doesn't eliminate that site as a suspect.

"Both U.S. and Mexican tomato producers are still dealing with the impact of premature public information given by the FDA in the past, and we expect the FDA to present solid scientific evidence to back today's announcement as soon as possible," said Ricardo Alday, spokesman for the Mexican embassy in Washington.

The news is a relief for U.S. pepper growers.
"It's good news, late in the process.

It's an announcement they should have made some days ago," said John McClung of the Texas Produce Association.
He called the warning still too broad, because many peppers from Mexico are grown on farms in regions not implicated.

At the same time, investigators from the Centers for Disease Control and Prevention are retracing the probe's early steps to see if jalapenos were missed early on — or if tomatoes did indeed play a role.

Initial reports from the first ill in New Mexico and Texas provided a strong link to tomatoes, but salsa was eaten, too, with less attention paid to its other ingredients.
"We're still very interested in looking at the role tomatoes played in this outbreak given the strong epidemiological association," said CDC's Dr. Ian Williams.

That is "very much part of the active investigation at the moment."
To date, the CDC has confirmed 1,294 people sickened from the outbreak.
It doesn't appear to be over yet, with people falling ill as late as July 10.

*Articles Courtesy of Here
*Pictures Courtesy of Here

*TOLLHOUSE COOKIES

2008-07-24T00:06:00.001-07:00

Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

Directions:
1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

*COLORFUL CASHEW CURRY

2008-07-21T23:52:00.001-07:00

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?

2008-07-20T22:39:00.000-07:00

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

2008-06-10T17:03:00.000-07:00

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

2008-06-02T00:14:00.000-07:00

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...

2008-05-27T23:02:00.000-07:00

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?

2008-05-26T00:20:00.000-07:00

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

2008-05-25T20:59:00.000-07:00

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

2008-04-04T22:52:00.000-07:00

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)

2008-04-03T12:20:00.000-07:00

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

2008-04-02T18:58:00.000-07:00

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

2008-03-26T17:59:00.000-07:00

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

2008-03-19T16:10:00.000-07:00

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

2008-02-22T13:06:00.000-08:00

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

2008-02-14T18:23:00.000-08:00

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

xoxo'
Mysexykitchen

*Picture Courtesy of Mysexykitchen

*APPLE - LICIOUS

2008-01-31T20:22:00.000-08:00

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)

2008-01-29T14:46:00.000-08:00

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:

Ingredients:
- 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

Directions:
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.

*Durian 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

*HOW TO BAKE THE PERFECT BUNDT CAKE

2008-01-27T19:06:00.000-08:00

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

*DINNER FOR TWO

2008-01-21T22:21:00.000-08:00

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.
Durianlicious...mamamia!
I feel good yeah yeah :)
I will post up Durian cake recipe shortly.
Take care everyone.

*Pictures Courtesy of Mysexykitchen

*GOOEY MOCHA PUDDING CAKE

2008-01-20T19:53:00.000-08:00

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.

Ingredients:
- 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

Directions:
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

*CHEWY OATMEAL COOKIES

2008-01-13T18:10:00.001-08:00

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:

Ingredients:
- 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

Directions:
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

*ENTERTAINING WINE

2008-01-09T15:33:00.000-08:00

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

SPLENDOR IN THE GLASS

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.

*WHITE- WINE GLASS
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.

*RED-WINE GLASS
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.

*FORTIFIED-WINE GLASS
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 GLASS
A
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.

*CHAMPAGNE FLUTE
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.

*JELLY JAR OR CAFE GLASS

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

*SEASON'S GREETINGS

2007-12-28T17:59:00.000-08:00

Hola everyone :)
I'm taking off from my kitchen momentarily.
I'll be on my holidays trip.
I will catch up with u guys later in a new bright year 2008.

Peace and Joy'
Mysexykitchen

*CRANBERRY-PEACHES-CASHEW JUMBLES

2007-12-17T17:52:00.000-08:00

Next month is the year of 2008.
Adios mio. I can't believe it, Time sure flies quick eh?
Anyway, I want to wish all of you Happy Holidays :)

I make these cookies for quite sometime,
But didn't have time to post it.
So, Here's Cranberry-Peaches-Cashew cookies.

The sour cream adds richness to these cookies.
I added about 1/2 Cup of peaches.
Turns out pretty good :)

Ingredients:
- 1 Cup Brown Sugar
- 1 Cup Salted Cashews or Macadamia Nuts, Coarsely Chopped
- 2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Sour Cream
- 1/2 Cup Peaches, Slice Medium Chunk
- 2/3 Cup Sweetened Dried Cranberries
- 1 Tsp Vanilla
- 3/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Egg

*For Drizzle: (I skip this one)
- 1 1/2 Cups Powdered Sugar
- 2 Tbs Orange Juice

Directions:
1. Heat oven to 375 F. Combine brown sugar, butter, sour cream, egg and vanilla in large bowl. Beat at medium speed, Scraping bowl often until creamy.
2. Reduce speed to low. Add flour, baking powder, and baking soda. Beat until well mixed, Stir in cashews and cranberries by hand.
3. Drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookies sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
4. Drizzle: Stir together powdered sugar and orange juice in small bowl. Drizzle over cooled cookies.

*Tips:
For easy cleanup when drizzling cookies, Place wire cooling racks with cookies over sheets of waxed paper. Drizzle cookies and let excess drizzle drip down onto waxed paper.

*Recipe Courtesy of LandoLakes
*Pictures Courtesy of Mysexykitchen

*BANANA BREAD (BOLU PISANG)

2007-11-11T18:05:00.000-08:00

It's raining like mad crazy outside.
Mostly cloudy, Weather temperature about 50 F.
I'm craving for some Meatball Soup and Banana Bread.
Good grief, Colder weather makes me hungrier.
Girl can't help it :)

I got the Banana Bread recipe from my Mom in-law.
After 2 hrs in the kitchen, Finally everything done, yes.
My tummy is happy. Let's eat :)

Ingredients:
- 6 Large Ripe Bananas, Mashed
- 4 Eggs, Well Beaten
- 2 Cups Fine Sugar
- 2 1/2 Cups All-Purpose Flour
- 3/ 4 Cup Oil
- 2 Tsp Lemon Juice
- 2 Tsp Vanilla Extract
- 1 Tsp Salt
- 1 1/4 Tsp Baking Soda
- 1/4 Tsp Allspice or Star Anise

Directions:
1. Cream: Sugar and oil together, Stir well.
2. Add: Lemon juice, vanilla, mashed banana and well beaten eggs, Stir well.
3. Sift together: Flour, salt, baking soda and allspice or star anise.
4. Blend wet and dry ingredients together. Stir thoroughly and do not over mix.
5. Bake 350 F for 50-1hr or until the center is set.

*Recipe Courtesy of Mom-in law
*Pictures Courtesy of Mysexykitchen

*STRAWBERRY ALMOND SHORTBREAD THUMBPRINTS

2007-11-01T23:47:00.000-07:00

Today i am making a Shortbread.
In case some of you guys didn't know what shortbread is.

Here's the Definition of Shortbread:
Shortbread is a type of biscuit (cookie).
Which is traditionally made from one part white sugar,
Two parts butter and three parts plain white flour.
Shortbread is so named because of its crumbly texture.
(From an old meaning of the word short).

The recipe call for Raspberry jam.
I prefer strawberry jam, Because i love strawberry :)

Ingredients:
- 1 Cup Unsalted Butter, Softened
- 2 Cups All-Purpose Flour
- 2/3 Cup White Sugar
- 1/ Cup Strawberry Jam
- 1/2 Tsp Almond Extract

Directions:
1. Combine butter, sugar and 1/2 tsp almond extract in large bowl. Beat at medium speed until creamy and scraping bowl often.
2. Reduce speed to low, Add flour and beat until well mixed. Cover and refrigerate until firm (at least 1 hour).
3. Heat oven to 350 F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 tsp jam.
4. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, Remove from cookie sheets. Cool completely. Makes about 3 1/2 dozen cookies.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen

*ORANGE-COCONUT MUFFINS

2007-10-17T00:07:00.000-07:00

I promise u guys this recipe, So here we go:
Here's the recipe for an Orange-Coconut muffins.

Recipe came from the same cookbooks that i bought at Costco.
Here's a cookbooks sample pages:

I love this muffins.
Very tasty, Because i'm an orange-coconut lover :)
And if u're an orange-coconut lover too.
You gotta try this for sure!

Oranges and coconut give these muffins a refreshing flavor and warm color.
You'll be asked to make these again and again.

Ingredients:
- 1/3 Cup Orange Juice
- 1/4 Cup Unsalted Butter, Melted
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Egg
- 1 (11 oz) Can Mandarin Orange Segments, Drained

*For Topping:
- 1/3 Cup Sweetened Flaked Coconut
- 1/4 Cup Sugar
- 1 Tbs Unsalted Butter, Softened
- 1/2 Tsp Freshly Grated Orange Peel

Directions:
1. Heat oven to 375 F. Combine orange juice, 1/4 cup melted butter and egg in large bowl.
2. Add all remaining muffin ingredients except orange segments, Stir just until moistened. Gently stir in orange segments. Spoon batter into 12 paper-lined or greased muffin cups.
3. Combine all topping ingredients in small bowl. Sprinkle evenly over muffins.
4. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes, Remove from pan.

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

*PUMPKIN SWIRL BREAD

2007-10-16T17:43:00.000-07:00

Recipe came from Landolakes
(Holiday cookies & Harvest baking cookbooks).

I bought it at Costco. A double issues with costco price.
You certainly can't beat their prices. Best price ever :)
I love the cookbooks. It's a keeper.
Here's a cookbooks sample pages:

The sour cream and cream cheese combine for a delightful white swirl in this pumpkin bread.
Its perfect for welcoming the Fall/Winter season.

Here's the final pictures:
Oh by the way, Right there in the middle is an Orange-Coconut muffins.
I put 'em together for final touch up. Isn't it lovely?
Recipe for an orange coconut muffins will be here shortly.
I added about 1 tsp baking powder to make it rise.

Ingredients:
- 3 Cups All-Purpose Flour
- 2 Cups Sugar
- 1 Cup Unsalted Butter, Melted
- 1/3 Cup Water
- 2 Tsp Baking Soda
- 2 Tsp Ground Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Ground Ginger
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Salt
- 4 Eggs
- 1 (15 oz) Can Pumpkin

*For Filling:
- 1 Cup Sour Cream
- 1/4 Cup Sugar
- 4 Oz Cream Cheese, Softened
- 1 Egg

Directions:
1. Heat oven to 350 F. Grease and flour 2 (9x5-inch) loaf pans. Set aside.
2. Combine all filling ingredients in small bowl. Beat at medium speed until well mixed, Scraping bowl often. Set aside.
3. Combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
4. Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in large bowl. Beat at low speed, Scrapping bowl often until smooth. Continue beating, Gradually adding flour mixture and scrapping bowl until well mixed.
5. Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over the batter in each pan. Top each evenly with the remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans.
6. Bake for 65 to 70 Minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes, Remove from pans. Cool completely.

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

*TIPS AND TECHNIQUES

2007-10-14T01:27:00.000-07:00

I love this website, Here.
I am so happy to share with y'all :)
Here's some of the Tips & Techniques Highlights.

If you guys have spare time check it out yourself.

Have a safe weekend everyone :)

Common Measurements Excellent results begin with the best ingredients measured carefully.

*This convenient chart helps you measure efficiently.
Equivalent Measurements

Dash = less than 1/8 teaspoon
4 quarts (liquid) = 1 gallon
3 tsp. = 1 tbsp.
8 quarts (solid) = 1 peck
1 cup = 1/2 pint
4 pecks = 1 bushel
2 cups = 1 pint
16 ounces = 1 pound
2 pints (4 cups) = 1 quart

Tablespoon Measurements
4 tbsp. = 1/4 cup
12 tbsp. = 3/4 cup
5 tbsp. + 1 tsp. = 1/3 cup
14 tbsp. = 7/8 cup
8 tbsp. = 1/2 cup
16 tbsp. = 1 cup
10 tbsp. + 2 tsp. = 2/3 cup

*Metric Conversions These amounts have been slightly rounded.
Volume Measurements

1 teaspoon = 5 ml
2/3 cup = 160 ml
1 tablespoon = 15 ml
3/4 cup = 180 ml
1/4 cup = 60 ml
1 cup = 240 ml
1/3 cup = 80 ml
1 quart = (4 cups) 1 liter
1/2 cup = 120 ml
1 gallon = (4 quarts) 4 liters

Weight Measurements

1/2 ounce = 15 g
8 ounces = 225 g
1 ounce = 30 g
12 ounces = 340 g
3 ounces = 85 g
16 ounces (1 pound) = 455 g
4 ounces = 115 g
2 pounds = 1 kg

*Baking Glossary

Beat
Stir quickly and completely in a circular motion using a spoon, wire whisk, or electric mixer to incorporate air into the mixture.

Blend

Stir together two or more ingredients just until combined.

Coats a spoon

When a cooked egg-based mixture or sauce leaves a thin layer on a metal spoon as a test for doneness.

Chill

Cool mixture in the refrigerator until completely cooled.

Combine

Mix two or more ingredients together until thoroughly mixed.

Cream

Beat together two or more ingredients, such as butter and sugar, until mixture has a smooth uniform consistency.

Crimp or flute

Press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil.

Cut in

To mix a cold fat (butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs using a pastry blender or two tableware knives.

Drizzle

Slowly pour a thin sugar and liquid (water or milk) mixture over food such as a cookie or a quick bread.

Dust

Coat lightly with a dry ingredient such as flour or powdered sugar.

Fold

Gently combine a light, airy mixture (beaten egg whites) with a heavier mixture (such as whipped cream). Place the lighter mixture on top of the heavier mixture. Using a rubber spatula cut vertically down through mixtures across bottom of bowl and up opposite side. Rotate the bowl a quarter turn with each stroke.

Glaze

Coat food with a very thin, sweet mixture that will be smooth and glossy.

Grease

Coat the surface of the baking pan with shortening to prevent food from sticking.

Grease and flour

Coat baking pan with shortening before lightly dusting with flour to prevent food from sticking. Commonly used when baking cakes.

Knead

Work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.

Mix

Stir two or more ingredients until mixture is thoroughly combined and uniform in texture.

Roll Up Jelly-Roll Fashion

Roll dough and filling together, beginning with narrow side of dough, and ending with a log shape. Seal ends of dough.

Scald

Heat liquid to just below the boiling point.

Whip

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whisk.

Whisk

Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whip.

*Pictures Courtesy of Here and Here
*For more Cooking & Baking Techniques, Click Here
*Tips and Techniques Courtesy of Here

*PHILADELPHIA- CLASSIC NEW YORK CHEESECAKE

2007-10-10T16:45:00.000-07:00

Hello there :)
Today i'm in the mood for Cheesecake.
Cheesecake anyone?

It was my first attempt baking a (New York) Cheesecake.
Yeah, It was a good experience and will do it again for sure.

I got the recipe from Philadelphia cream cheese box.
Oh boy, I love it so much. Just makes my day :)

Ingredients:
- 2 1/2 Lb Philadelphia Cream Cheese, Softened
- 1 Tbsp Vanilla
- 1 Cup Sour Cream
- 3 Tbsp Flour
- 3 Eggs
- 1 Can (21 oz) Cheery Pie Filling (I didn't make the filling)

*For the Crust:
- 1 Cup Graham Cracker Crumbs (Instead i used 4 Cups Vanilla Wafer, Made into 2 Cups of Crumbs)
- 1 Cup plus 3 Tbsp Sugar, Divided
- 3 Tbsp Butter, Melted

Directions:
1. Mix crumbs, 3 Tbsp sugar and butter, Press onto bottom of 9-inch spring form pan. Bake at 350 F for 10 Min.
2. Beat cream cheese, 1 Cup sugar, Flour and Vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, Mixing on low speed just until blended.
3. Blend in sour cream, Pour over crust. Bake at 350 F for 1 hr or until center is almost set. Run knife around the rim of pan to loosen cake, Cool before removing rim of pan.
4. Refrigerate 4 hrs or overnight. Top with pie filling, Makes 14 servings.

*Tips:
To avoid the crack on the top of the cheesecake.
Turn off the oven. Then open oven door just a little bit.
Let sit for 45-1hr.

*Here's more tips for Cheesecake, Click Here
*Recipes Courtesy of Kraft foods
*Pictures Courtesy of Mysexykitchen

*HONEY - WALNUT COINS

2007-09-28T19:00:00.000-07:00

Recipe came from...
Martha Stewart living magazine Sept' 07 edition.
I love the smell of honey in this cookie. Its wonderful :)
The honey lends these bite-size shortbread cookies more than just delicate flavor.

To make this cookie. First you need to toast the walnuts.
To toast walnuts:
Spread them in a single layer on a rimmed baking sheet & bake in a degree oven 350 F for 10 min.

Ingredients:
- 2 Sticks (8 oz) Unsalted Butter, Room Temperature
- 2 1/1 Cups All-Purpose Flour, Plus more for shaping
- 1 1/4 Cups Coarsely Chopped Toasted Walnuts (About 4 3/4 oz)
- 1/3 Cup Honey, Plus 1/4 Cup (Warmed until liquid) for brushing
- 1/4 Cup Sugar
- 3/4 Tsp Salt

Directions:
1. Pulse Flour, Salt, and 3/4 Cup toasted walnuts in a food processor until finely chopped.
2. Beat butter on medium-high speed until fluffy about 3-5 min. Add sugar and beat until pale and fluffy about 2 min more. Beat in 1/3 cup honey, Reduce speed to low. Add flour mixture and beat until just combined (Dough will begin to pull together). Shape into a disk and wrap in plastic, Refrigerate at least 11/2 hours (Or up to 2 days).
3. Preheat oven to 325 F. Let dough stand at room temperature for 10 min. Pinch off about 2 tsp dough and roll into a 1-inch ball. Repeat, Spacing balls about 1 inch apart on baking sheets lined with parchment paper.
4. Flatten cookies to 1/2 inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie.
5. Bake, Rotating sheets halfway through until edges are pale golden about 20 min. Transfer sheets to wire racks and brush cookies with warm honey.
6. Let it cool. Cookies can be stored in an airtight container for up 2 weeks. Make about 7 dozen cookie.

*Recipe Courtesy of Martha Stewart
*Pictures Courtesy of Mysexykitchen

*INDIAN RICE PUDDING

2007-09-20T20:19:00.000-07:00

I love this dessert for sure :)
I thought its hard to make these rice pudding dessert.
It was pretty easy yet tasty. I'm loving it!

By the way the recipe came from...
Green cardamom spices jar (Rani brand).
Written: Rani savory rice pudding.

Ingredients:
- 1 Cup Basmati Rice
- 3 Cups Milk
- 1/2 Cups Sugar
- 1/4 Cup Raisins
- 1/4 Cup Chopped Almonds
- 4 Green Cardamom Pods
- 1 Pinch Saffron (Optional)

*Ingredients stuff can be bought at any Asian or Indian stores near you.

Directions:
1. Soak basmati rice with water for 10 min.
2. In a large saucepan bring 3 cups milk to boil. Drain rice and add to milk.
3. Add sugar, raisins, cardamom, almonds and saffron (Optional).
4. Let rice cook for 20 minutes or until rice is done. Serve cool or warm.

*Recipe Courtesy of Rani Brand Spices
*Pictures Courtesy of Mysexykitchen

*VEGETARIAN EGG-ROLLS

2007-09-20T09:43:00.000-07:00

Yesterday...
I make egg-rolls. I love egg-rolls :)
It's very easy yet delicious appetizer.

You can adds the fillings with whatever you like.
Such as: With your favorite meats or vegetables.
No problems. Go ahead help and try it yourself :)

Ingredients:
- Vegetarian Lamb
- Bean Sprouts
- Shredded Cabbage
- Frozen Peas & Carrot
- Salt, Sugar & White Pepper
- Vegetarian Bouillon Cubes
- Egg roll skins or wrap

Directions:
1. Stir fry vegetarian lamb and vegetables.
2. Add bouillon cubes, salt, sugar and white pepper. Cook and stir until fragrant. Do not over cooked. Let it cool for a minute or so.
3. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling, Tuck point under filling.
4. Fold side corners over, forming an envelope shape. Roll up. Fry egg rolls, a few at a time, in deep hot oil until golden brown. Drain on paper towels. Ready to serve.

*Recipe and Pictures Courtesy of Mysexykitchen

*CLOUDS OF CASHEW AND CARDAMON COOKIES

2007-09-12T16:50:00.000-07:00

This delicious cookies recipe came from...
Glamour magazine Oct'07 edition.
It's a sweet and spicy cookie with a blend of cardamom and cashews.

If you guys like the combination of sweet and spicy.
You have to try this one for sure. It's to die for :)
I love this cookies because of the cardamom flavor.
Here's before oven pictures:

This cookie recipe courtesy of Padma Parvati Lakshmi.
She's an Indian-American cookbook author, actress and model.
She has been the host of the reality TV program Top Chef.
And here's after oven pictures:

Ingredients:
- 1/2 lb (2 Sticks) Unsalted Butter, Fresh from fridge, Cut in 6 pieces
- 1/4 Cup Confectioners' Sugar plus more for dusting
- 1/2 Cup Raw Crushed Cashews (Put in plastic bag and smashed with hammer)
- 1 Tsp Cardamom Powder (Green, Not the black one. Green is best for baking)
- 2 Tsp Vanilla Extract
- 2 Cups Flour
- 1/8 Tsp Salt

Directions:
1. Cream together butter and confection sugar. Add flour, vanilla extract, cashews, cardamom powder and salt, Mix well to form dough.
2. Let stand for 30 minutes. Covered at room temperature.
3. Preheat oven to 325 F. Grease cookie sheet with nonstick spray.
4. Use your hands to make small balls about 1 inch in diameter and place on sheet. Flatten balls with the bottom of a glass dipped in flour so they resemble irregular clouds, Then make sure cookies don't touch.
5. Bake for 22 to 25 minutes. Removes from oven, Dust tops with confection sugar. Cool on racks, Makes 25 to 30 cookies.

*Cardamom is used for herbs within two genera of the ginger family Zingiberaceaey, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

*Recipe Courtesy of Padma Parvati Lakshmi (Top Chef Host)
*Pictures Courtesy of Mysexykitchen, Here and Here

*MARBLE CAKE (MARMER CAKE)

2007-08-28T15:28:00.000-07:00

Today i'm in the mood for...
Cake with chocolate-y flavor inside :)
I was browsing here and there.
Then i found this one here.

It called Marmer or Marble cake.
Oh boy, Just the way i like it :)

Ingredients:
- 6 Eggs
- 185 gr Flour
- 250 gr White Sugar
- 4 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 2 Stick Butter + 2 Tbs Margarine (I used Blue Band brand)

Directions:
1. Place chocolate chips in a small heatproof bowl. Stand this bowl over a pan of gently simmering water. Stirring constantly until dissolved. Let it cool for a minute.
2. Sift together the flour and baking powder.
3. Beat butter and sugar in medium mixer bowl with high speed. Stir in eggs two at a time, Mixing well after each addition.
4. On low speed, Beat in flour mixture, Mix well. Divide mixture in two, One mixture leave it white and the other one combine with chocolate chips mixture.
5. Grease bundt pan or round baking pan with a hole in the middle. Pour white mixture first. Lastly pour chocolate mixture.
6. Using wooden pick or tip of knife, Swirl around the cake to make marbel or marmer effect. Bake 350 F for 45 Min.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*MINI CHEESE CUP- CAKES

2007-08-07T17:47:00.001-07:00

Last weekend my mom in-law brought this yummy dessert.
A mini cheese cake a.k.a cheese cake in cup-cakes.
Sounds very interesting, Isn't it?
I'm surprised because it was in cupcakes size.

Different presentation but still taste like a cheese cake, Wonderful :)
I asked for the recipe and try it myself.
Turns out very cute and delicious indeed.

Ingredients:
- 3 Package of 8 oz Cream Cheese, Softened
- 2 Tbs Fresh Squeezed Lemon Juice
- 2 Tsp Vanilla Powder
- 1 Cup White Sugar
- 3 Eggs, Room Temperature

*For the Crust:
- 4 Cups Vanilla Wafer, Made into 2 Cups of Crumbs
- 3 Tbs Soft Butter

Directions:
1. For the crust: With food processor crumb the vanilla wafer and blend it with soft butter. With round spoon put about 1 and 1/2 Tbs of vanilla wafer crumb per cup-cakes. Press tight around the edges.
2. Combine Cream cheese and Sugar, Blend with electric mixer.
3. Add eggs one at a time and beat well between each one. Put vanilla powder & lemon juice. Mix well. Do not over mix.
4. Pour the mixture about 3/4 Cup on the cup-cakes. Bake 375 F for 20 min.

*Tips:
To avoid the crack on the top of the cheesecake.
Turn off the oven. Then open the oven door just a little bit & let sit for 45-1hr.

*Recipe Courtesy of Mom-in law
*Pictures Courtesy of Mysexykitchen

*CASSAVA CAKE (KUE SINGKONG)

2007-07-31T15:10:00.000-07:00

Oh my goodness...
This cassava cake so delicioso.
I was browsing here and there.
Voila i found this tasty cake recipe, Here
Its very easy to make and taste so good. Perfecto :)
In my country, Indonesians called it Kue Singkong.

Ingredients:
- 2 Packets Frozen Grated Cassava
- 1 Can Coconut Milk (400 Ml)
- 2 Eggs, Beaten Separately
- 1 Cup + 1 Tbs White Sugar
- 2 Tbs Butter/Margarine, Melted
- 1 Tsp Vanilla Extract
- 1 Tsp Salt

Directions:
1. In a Bowl, Mix all the ingredients except the melted butter/margarine. Stir together.
2. Pour the mixture into a greased dish. I used 20 cm x 28 cm Glasses dish (Pyrex). Bake 350 F for 45 min.
3. Remove from the oven and brush the mixture with melted butter/margarine on the top of the cake.
4. Bake again for 30 min or until the edges is turning golden brown.

*Cassava, manioc, casava, or yuca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root. A major source of carbohydrates.

*Cassava is widely eaten in Indonesia and used as a staple food during hard times but has lower status than rice.
It is boiled or fried (after steaming), Baked under hot coals or added to desserts.

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

*BANANA CHEESE CAKE

2007-07-25T00:46:00.000-07:00

Adios mio, I heart this Banana-Cheese Cake :)
What a nice combination eh? I'm Loving it for sure!
I got the recipe from the late Bunda Inong.
She's a very talented chef for sure, No doubt.
I copy the recipe from her cooking-site, here.
Thank you for sharing this yummy recipe :)

Ingredients:
- 8 Egg Yolks
- 4 Egg Whites
- 250 gr White Sugar
- 250 gr All- Purpose Flour
- 1 Tsp Baking Powder
- 100 gr Shredded Cheddar Cheese
- 1 Tsp Lime Juice
- 150 gr Margarine (I use Blue Band brand)
- 4 Ripe Plantain Bananas (I use regular banana, Dole Brand)

Directions:
1. Combine flour and baking powder, Sift together. Set aside.
2. Smashed banana until smooth, Add lime juice. Set aside.
3. Beat margarine and sugar until light and fluffy. Add egg yolks one by one. Beat until thoroughly combined.
4. Add flour and mashed banana little by little, Stir carefully.
5. Add half of shredded cheddar cheese, Mix well. Beat Egg whites until fluffy and pour to the batter. Stir thoroughly.
6. Pour mixture onto chiffon pan or bundt pan. Sprinkle the last half of shredded cheddar cheese on top. Bake at 355 F for 45 min.

*Recipe Courtesy of Bunda Inong
*Picture Courtesy of Mysexykitchen

*CHOCOLATE CHIP COOKIES

2007-07-24T18:19:00.000-07:00

After trying different kinds of chocolate chip cookies recipe.
Yes, Finally i found the...
Best-Killer-Yummy chocolate chip cookies recipe ever.

It's very soft-chewy texture with chunks of chocolate chips.
Ooooooh i'm drooling over this cookies :)
I got this recipe from my mom in-law.
Thank you so much for this killer recipe.

Ingredients:
- 2 Eggs
- 1 Tbs Vanilla
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Unsalted Butter, Room Temperature
- 18 Oz Semi-Sweet Mini Chocolate Chips

*Sift together:
- 2 1/2 Cups Flour
- 1/2 Tsp Baking Soda
- 1/8 Tsp Salt

Directions:
1. Cream together butter, brown sugar, white sugar and add eggs one at a time. Beating well after each addition.
2. Stir in flour mixture and then stir in chocolate chips.
3. Drop by rounded or ice cream scoop onto ungreased baking sheets.
4. Bake 350 F for 15 min.

*Tips: The secret to scrumptious cookies is in the butter. Buy a real butter and a good one. It make lots of different, I swear.

*Recipe Courtesy of Mom in-law
*Pictures Courtesy of Mysexykitchen

*SURABAYA 3 LAYERS CAKE (LAPIS SURABAYA PRAKTIS)

2007-07-24T16:49:00.000-07:00

It call 3 layers cake because it contains of 3 layers.
(Yellow-Chocolate-Yellow) with a strawberry jam in each layers.
These cake so popular in my country (Indonesia) because of its richness flavor.
These cake is one of the best cake i have ever tasted.
I only makes 2 layers because i only have 2 baking pans
and i want it fast :)

Ingredients:
- 15 Egg yolks
- 3 Egg Whites
- 125 gr All-Purpose Flour
- 185 gr White Sugar
- 150 Margarine, Melted
- 15 gr Cocoa/Chocolate Powder
- 1/2 Tsp Vanilla Powder
- 1/2 Tsp Salt
- Seedless Strawberry Jam

Directions:
1. Beat eggs (yolks and whites), sugar, salt, and vanilla until pale and fluffy.
2. Turn off the mixer, Add flour. Mix well. Pour melted margarine and stir thoroughly.
3. You needs 3 baking pans. Pour yellow mixture onto 2 baking pans and leave some for chocolate mixture. Add cocoa powder, Stir well and pour onto third baking pans.
4. Bake 350 F for 30 min.

*Recipe Courtesy of Here
*Picture Courtesy of Mysexykitchen

*STICKY RICE WITH COCONUT AND PALM SUGAR (LUPIS)

2007-07-22T22:53:00.000-07:00

This is a dessert from Indonesia.
We (Indonesians) called it Lupis.
Its sticky rice with sprinkle of shredded coconut and brown sugar sauce.
Taste so sweet and very tasty, My favorite one :)
Thanks Anna for sharing this recipe.

Ingredients:
- 1 Cup Water
- 2 Cups Sticky Rice (Rinse, Soaked it for 2 hrs and drain)
- Banana Leaves (If u don't have one, A sandwich bag will do)
- Shredded Coconut (Steam for 5-10 min, Add little salt)
- 1 Tbs Lime Stone Paste or Slaked Lime (Kapur Sirih)

*For Brown Sauce:
- 3 Cups Water
- 2 Tbs White Sugar
- 1 Pandan Leaves, Tied together
- 1 Block Palm sugar or Peruvian Sugar

*Pandan, Lime stone Paste and Banana leaves can be bought at any Asian stores near you.

Directions:
1. Combine 1 cup water with 1 tbs lime stone paste or Slaked lime, Stir well. Let stand 1 to 1 1/2 hours or until the water has almost cleared. Use the very faintly pink water with fine particles of suspended limestone dust in the recipes that require this crisping agent.
2. Sprinkle sticky rice with lime stone water. Roll and tied only one side of banana leave and pour sticky rice inside. Poke the side of banana leaves with toothpick.
3. Boil banana leave rolls into lots water. (Enough) to boil for 2 hrs or until its done.
4. In medium saucepan add 3 cups water, Palm or Peruvian sugar and pandan and stir over low heat until sugar dissolves and thick. Set aside.

*How to serve it: Sprinkle sticky rice with shredded coconut and pour palm sugar sauce on top.

*Lime Stone Paste or Slaked Lime (Kapur Sirih) is a paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco. A natural mineral water made with limestone is widely used in batters for fried foods and pastries as a key ingredient that promotes crispiness. It is also used to crisp up cucumbers for pickling and vegetables for salads.

*Banana leaves is the leaf of the Banana plant.

*Pandan leaves (Pandanus Amaryllifolius) are used in Southeast Asian cooking to add a distinct aroma to rice, curry and desserts.

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

*COCONUT SWIRL BROWNIES

2007-07-18T11:37:00.000-07:00

The best brownies i have ever tasted. Seriously delicious!
Its chocolate-y, Fudge-y with coconut flavor.
Original recipe from Martha Stewart.
And this lady modified it little bit.
Thanks for sharing this recipe both of you :)

Ingredients:
- 8 Tbs Unsalted Butter, Cut into small pieces.
- 6 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tsp Vanilla Extract
- 3 Eggs
- 2/3 Cup All-Purpose Flour
- 3/4 Cup White Sugar

*For Filling:
- 1 Egg
- 2 Tbs Sugar
- 1/2 Tsp Vanilla
- 2/3 Cup White Sweetened Condensed Milk
- 1 1/4 Cups Unsweetened Shredded Coconut

Directions:
1. Combine butter and chocolate in a heatproof bowl. Set over a pan of simmering water. Stir it until melted. Let it cool slightly.
2. Combine flour, baking powder and baking powder. Set a side.
3. Beat sugar into chocolate mixture. Add eggs one at the time and whisk it until smooth. Stir in vanilla and add flour mixture. Stir well.
4. Pour 1/3 cup of batter onto 8-inch pan, Spread evenly. Place filling about 1 tbs each into batter. Should be about 1-inch apart on top of batter.
5. Drizzle remaining batter on top and gently spread to fill the pan. Run a knife through the mixture to get a swirl effect.
6. Bake 325 F for 45-50 minutes. For filling: Stir together sugar, condensed milk, coconut, egg and vanilla in a bowl. Stir well.

*Recipe Courtesy of Here and Here
*Picture Courtesy of Mysexykitchen

*MANGO MILKSHAKE (MANGO LASSI)

2007-07-15T00:06:00.000-07:00

My milkshake brings all the boys to the yard.
And they're like. Its better than yours.
Damn right, Its better than yours!
I can teach you, But i have to charge.

*Milkshake song by Kellis.

My oh my i love Mango Lassi :)
Its so refreshing especially in summer time.
This Indian drink is like a mango milkshake.
Recipe courtesy of Jamie Oliver at Food network.

Ingredients:
- 9 Oz Plain Yogurt
- 4 1/2 Oz Milk
- 4 1/2 Oz Canned Mango Pulp or 7 Oz from 3 fresh mango, Stoned and sliced.
- 4 Tsp Sugar to taste or feel free to try salt and cardamom seeds.

Directions:
1. Put all ingredients into a blender and blend for 2 minutes.
2. Then pour into individual glasses and serve.
3. Feel free to try salt and cardamom seeds.
4. The lassi can be kept refrigerated for up to 24 hrs.

*I love adding cardamom seeds. Gives rich flavor to the lassi.

*Recipe Courtesy of Here
*Picture Courtesy of Mysexykitchen

*POTATO CAKES/ FRITTERS (PERKEDEL KENTANG)

2007-07-13T00:36:00.000-07:00

This is a typical street food in my country. I love it :)
Made from smashed potatoes and vegetables.

Ingredients:
- 6 Potatoes, Boil and smashed
- 2 Eggs (Separate yolks and whites)
- 2 Green Onions/Scallion, Finely Chopped
- 2 Tbs Celery Leaves, Finely Chopped
- 2 Tbs Fried Onion/ Fried Shallots
- 1 Tbs Minced Garlic
- 1/4 Tsp Nutmeg Powder
- 1/2 Tsp Salt
- 1/2 Tsp White Pepper Powder

Directions:
1. Boil the potatoes, When its done peeled skin and smashed it until soft enough.
2. Combine potatoes with egg yolk, green onion, fried shallot, celery leaves, minced garlic, salt, nutmeg, and white pepper powder. Mix well.
3. Using a spoon, Make a ball the size of round ball. Pat flat into circle. Dip it into egg white mixture one by one.
4. Fry in hot oil until turning golden brown. Drain well in paper towels.

*Recipe and Picture Courtesy of Mysexykitchen

*TOFU & EGGS IN FRIED POUNDED CHILLIES (TAHU & TELOR BALADO)

2007-07-12T21:17:00.000-07:00

This dish reminds me of...
My high school times. Good times indeed.
Originally from West Sumatra, Indonesia.
This is a very popular dish in my country
because of its spiciness flavor.

Ingredients:
- 4 Tofu or Bean Curd, Slice into 8 small pieces
- 6 Boiled Eggs, Remove the skin
- 3 Kaffir Lime Leaves
- 1 Tsp Lime Juice

*Spice Mixture (Bumbu):
- 3 Shallots
- 1 Tomato
- 1 Tsp Salt
- 1 Tsp Sugar
- 2 Tbs Ground Fresh Chili Paste

Directions:
1. Deep fry eggs and tofu until golden brown.
2. Pound or grind bumbu into paste. Fry bumbu paste in little hot oil until fragrant.
3. Add kaffir lime leaves and lime juice, Stir it about 2 min.
4. Lastly add tofu and eggs. Mix thoroughly and leave it for another 2 min. Stir carefully.

*Kaffir lime (Citrus hystrix DC. Rutaceae).
Also known as kieffer lime, makrut, or magrood, is a type of lime native to Indonesia. Commonly used in Southeast Asian cuisine and widely grown worldwide as a backyard shrub.

*The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic leaves.
It is well suited to container growing.
The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).

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

*FRIED BANANA (PISANG GORENG)

2007-07-12T00:29:00.000-07:00

Fried Banana or Pisang goreng in Indonesian language.
Is a snack food mostly found throughout Indonesia, Malaysia and Singapore.
Bananas are deep friend in batter.
These fried banana are very popular in my country.
Excellent served with vanilla ice cream. So Delicioso :)

Ingredients:
- 6 Plantains or Dole Bananas, Peeled and cut into 3 pieces
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Rice Flour
- 1/4 Tsp Salt
- 1 Cup Water (Add more if batter still thick, But not too watery)
- 1/4 Cup Raisins and Shredded Coconut (Optional)
- 1/2 Tsp Cinnamon Powder (Optional)
- 1 Packages Sugar with Vanilla Flavor

Directions:
1. In a bowl combine flour, rice flour, salt, vanilla sugar, cinnamon, raisins, shredded coconut and add water until the batter not too thick nor too watery.
2. Fold bananas onto batter. Stir gently. Make sure everything is coated with the batter.
3. Deep fry in hot oil until turning golden brown. Drain in paper towels.
4. Served with vanilla ice cream.

*Recipe and Picture Courtesy of Mysexykitchen

*DURIAN STICKY RICE

2007-07-10T21:51:00.000-07:00

What are some fruits that smells yucky but taste heavenly?
Its Durian aka King of fruits.
Even though smells yucky-disgusting for some people.
Its smells heavenly for me, Love it :)
This is my favorite durian dessert for all times.
I swear, I can't get enough of this dessert. So delicious!

Ingredients:
- 1 Lbs (454 gr) Frozen Durian Fruit

*For Sticky Rice:

- 2 Cups Sticky Rice, Soaked over night, Rinse & Drain

- 2 Cups Coconut Milk

- 3 Pinch Salt

- 3 Tbs Sugar

*For Sauce:

- 2 Pandan Leaves, Tied together

- White Sugar as needed (If you like sweeter, You can add more)
- 1 Can Coconut Milk
- Pinch of Salt

Directions:

1. Thawed Frozen Durian. If it's fresh Durian, Don't bother to thawed it.

2. Cooked in a small pan for 5 min or until Durian turn soft.

*For Sticky Rice: Throw sticky rice ingredients in rice cooker. Cook it just like you cook regular rice. Or you can cook with a steamer method too.
(It's all up to u though, Which want u prefer).
I prefer using rice cooker method, Because its easier.

*For Sauce:
1. Cook sauce ingredients until fragrant. Stir it occasionally to avoid burning.

2. When sauces done, Throw Pandan Leaves. Let it cool for a minutes.

*How to serve it: Scoop sticky rice first, Add durian and pour sauce on top. Done and ready to eat.

*Recipe and Pictures Courtesy of Mysexykitchen

ME AND MY KITCHEN

*COUNTING THE DAYS

*CURRENT OBSESSIONS

*SUCH A TEASE

*DEAR EVERYONE

*MEET AND GREET

*SHE'S BACK B*TCH

*FLOUR AND SUGAR GUIDE

*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

*VEGETARIAN DINNER

*ALERT: JALAPENOS OUTBREAK

*TOLLHOUSE COOKIES

*COLORFUL CASHEW CURRY

*COOKIES ANYONE?

*ALERT: TOMATOES OUTBREAK

*FLOURLESS CHOCOLATE CAKE

*I'M OBSESSED WITH...

*HOW TO CHOOSE EGGS?

*DURIAN MUFFINS AND CAKE

*VEGETARIAN INDIAN FOOD

*PANDAN CAKE (BOLU PANDAN)

*EASY OATMEAL MUFFINS

*INTRODUCING

*FROSTING RECIPES

*DARK CHOCOLATE CUPCAKES

*HAPPY VALENTINE'S DAY

*APPLE - LICIOUS

*DURIAN CAKE (KUE DUREN)

*HOW TO BAKE THE PERFECT BUNDT CAKE

*DINNER FOR TWO

*GOOEY MOCHA PUDDING CAKE

*CHEWY OATMEAL COOKIES

*ENTERTAINING WINE

*SEASON'S GREETINGS

*CRANBERRY-PEACHES-CASHEW JUMBLES

*BANANA BREAD (BOLU PISANG)

*STRAWBERRY ALMOND SHORTBREAD THUMBPRINTS

*ORANGE-COCONUT MUFFINS

*PUMPKIN SWIRL BREAD

*TIPS AND TECHNIQUES

*PHILADELPHIA- CLASSIC NEW YORK CHEESECAKE

*HONEY - WALNUT COINS

*INDIAN RICE PUDDING

*VEGETARIAN EGG-ROLLS

*CLOUDS OF CASHEW AND CARDAMON COOKIES

*MARBLE CAKE (MARMER CAKE)

*MINI CHEESE CUP- CAKES

*CASSAVA CAKE (KUE SINGKONG)

*BANANA CHEESE CAKE

*CHOCOLATE CHIP COOKIES

*SURABAYA 3 LAYERS CAKE (LAPIS SURABAYA PRAKTIS)

*STICKY RICE WITH COCONUT AND PALM SUGAR (LUPIS)

*COCONUT SWIRL BROWNIES

*MANGO MILKSHAKE (MANGO LASSI)

*POTATO CAKES/ FRITTERS (PERKEDEL KENTANG)

*TOFU & EGGS IN FRIED POUNDED CHILLIES (TAHU & TELOR BALADO)

*FRIED BANANA (PISANG GORENG)

*DURIAN STICKY RICE

SHE'S BACK BTCH