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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
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
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 SaltDirections: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
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
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
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
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
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
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
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
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 PowderDirections:
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
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
To make this cookie. First you need to toast the walnuts.
Ingredients:
