May 31, 2008

Hongkong Airport-Taiwan Beef Noodle Counter

Last February,when we were in Hongkong airport waiting for the next flight to LA, we tried to had a noodle in this counter.A cozy place and they offering free internet facility by order 1 meal or beverage.As we also didnt hungry, then we decided to order only 1 Vegetarian Dumplings Noodle and 1 glass of bubble tea.

For me,the taste of this noodle was too plain and the bubble tea mmm i prefer to have from quick2 or other brand of bubble tea..Ha now I remember last time I had was in New York and that was better compared to this one.

Rice-Shrimp Jambalaya

Jambalaya, Jambalaya
Frankly, I know Jambalaya since I live in Panama.
First tried was 2 years ago from Popeye´s fastfood and 2nd time was last week at TGI Friday. And I feel this Jambalaya can be one of my favourite rice to cook.

Browsed to internet try to find whats the Jambalaya actually and finally i tried to make Jambalaya with shrimp&greenpeas last Wednesday for our lunch .

Its simple and the flavour also very nice.

Ingredients :

2 cups of uncooked rice
3 cloves of garlic
1 medium onion, chopped
3 tbsp of parsley,chopped
1/2 tbsp of thyme
2 bay leaves
2 tbsp butter
1 tomato,chopped
3 tbsp tomato paste / spaghetti sauce
3 dried chili
1 small red bell pepper,chopped small dice
1 small green bell pepper,chopped small dice
1/2 cup shrimps,removed the vein
1/4 cup green beans chopped,
Salt &pepper


Wash rice. Keep in the water.
Heat butter,put bay leaves,dried chili,garlic & onion. Saute till onion soft.Put tomatoes till tender, add tomato paste.
Put in shrimps,sauted till cooked. Put thyme, and the beans.Mix well. ANd last put parsley.Salt & pepper.Mix well. And add rice and water.
Last, put bell peppers.
Cook until rice is done.

May 30, 2008


I choose this for CLIK-May 2008 hosted by Jugalbandi for the theme CLICK:May 2008 BEANS AND LENTILS

Chickpeas in Hommus & Falafel

May 29, 2008

Banoffee Pies

This is my Banoffee Pies for KBB-5

For decoration I used coarsely chocolate chips mix with walnuts.I feel its a good combination for banana, caramel and the whip cream.

Had 2 slices directly after finished decorating.

Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.

Ingredients for Pastry
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water

Method :

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

For Filling

75g butter
50g brown sugar
3 Tbs milk
300g sweetened condensed milk,( I used 175 g only)
2 firm bananas
300ml cream,
½ -1 cup white chocolate curls atau grated white chocolate

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.

May 27, 2008

Its about soya

I feel this soya texture is very similar as oncom. Oncom is one of the staple foods of Indonesia.
I use this soya to put inside COMBRO, cooked as Indian dish and can be eat with rice,chapati,naan and sometimes Soya Cake.

SOya 1 cup, Boil water and put the soya. Drain and keep aside

2 tomatoes cut diced,2 chilies,3 bay leaves, 1/4 tsp of cumin seed,3 cloves garlic,2 cm ginger,2 tbsp tomato pasta or ketchup, 1/2 tsp garam masala, 1 tsp tamarind water,1/2 tsp coriander powder,1/4 tsp cinnamon powder,salt,pepper, chopped of 1 green capsicum chopped of cilantro leaves.

Heat 3 tbsp of oil, saute cumin seed,bay leaves, ginger garlic, onion & chilies.
Put tomatoes, cook till tomatoes soft , then tamarind water and put ketchup.Mix it.
Put all spices, put soya mix nicely.Then add cilantro and capsicum

Panamanian food - Chicken Tamal

One of Panamanian food.

This tamal has a very nice taste. Basically its made from corn. ANd inside they put chicken. ANd the wrapper, I have no idea which leaf they´ve used. Panamanian not using banana leaves to wrap, that is why its so difficult for me to find banana leaves in the market. If I need banana leaves then I asked my maid to bring from her house,or perhaps someday gonna cut it directly from banana trees around the road.

STew- Beef ribs in coconut milk

Prepared those ribs cooked around a week ago,for me its easier to take the broth and ribs anytime I want to use.
Make it really soft, thought my 20 months baby gonna eat them,but still with a rich gravy coconut taste she refused to eat.

So, again this food is made only for mom.

As Im the one who only eat beef,I prepare this in a small portion.

1/2 libra of beef ribs
1/2 carrot
1 lemongrass bruised
2 bay leaves
1/2 cup coconut milk
1/2 cup beef broth
2 cloves garlic
1/2 shallot
1/2 tomato
1/4 tsp cinnamon powder
1 clove
1/4 tsp anise seed
2 tbsp Oil

Make a paste of tomato,shallot and garlic.
Put oil, saute the paste,bay leaves and lemongrass til fragrant.
Put in the ribs, stir it nicely.
Put beef broth,and coconut milk.
Salt & pepper

Serve with rice, and chili sauce(I make a paste of 4 green chilies,1/2 clove garlic,dash of sugar,vinagre &salt)

May 14, 2008

Seductive Pandan Cake

I called this cake a seductive pandan as I felt so.

Pandan is a green leaf which has a special fragrant.In Indonesia, its very easy to find, and always become a part of Indonesia culinary.
Here in Panama,I never find pandan leaves.Back from my trip last February, I brought 1 bottle of pandan essence. Its great to have it so I can eat this cake.

Dont see how messy I put the vla,but imagine only the taste.I forgot to gave the pandan essence inside the instant vanilla as the recipe mentioned. But for me with this vanilla colour also looks nice.

I tried to make a perfect layers as I felt so difficult.
Any ideas how to make a perfect layers? I tried to use the cake cutter from Wilton but still for me its not helping.

And for the instant vanilla pudding, I use this brand. First time I bought this from the Kosher supermarket.I cant resist not to buy while seeing this package,looks so tempting.Its made in Israel, now I have another favourite things from this supermarket.

Got the recipe yesterday,baked this morning, afternoon decorated, and just 15 minutes ago I had finished 2 slices of this cake. I decorated with chocolate powder mix with icing sugar,put one strawberry in the middle and serve my cake with another strawberry on top.


Source - Fatmah Bahalwan

For cake
6 whole eggs
2 egg yolks
200 gr sugar
1 tsp cake emulsifier(I didnt use it)
200 gr flour
100 gr melter butter
1 tbsp pandan essence

For layers / vla

1 box instant vanilla pudding
1 tbsp pandan essence

Beat eggs, cake emulsifier,and sugar until thick.
Add flour, mix well and add butter & pandan essence. Mix in to the other way till well combined.
Pour to 3 baking mold diameter 20cm, height 4 cm. Baked.

For vla/instant pudding :

Follow the instruction from the box,and add the pandan essence. Spoon in to the piping bag ( I didnt use it, just spread directly to cake after my instant vanilla ready)

Put one cake, spread the vanilla instant,and put other cake on top and spread again and put the last layer.

Decorate as u want.

May 12, 2008

Vanilla Cupcakes

I made this to celebrate Mother´s day.

I tried to use my ready made Philsbury chocolate frosting. Its very easy to use.
I used spoon to make the swirl. QUite pretty I think.

With this frosting I only need to prepare for cake batter

1/2 cup unsalted butter
2/3 cup sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

I beat eggs,butter and sugar. Then I put vanila essence and milk and last flour
Mix it together and pour to paper cups.

Chicken Woku Balanga(Manadonese Food)

Finally found lemongrass. Great as I was craving to eat this woku chicken.
Last Friday dinner, I made this spicy Indonesian food complete with dabu-dabu(the pickles), and the corn fritters.

Here is the recipe for Woku Chicken :

2 libras of chicken, I used breast part
2 green chili,chopped
1 lemon grass,crushed
1 lemon grass,chopped
2 Scallion,chopped
5 curry leaves
3 bay leaves
1/2 tsp turmeric powder

and need to make a paste of

2 green chili
1 cm ginger
1/2 tomato
1/2 candle nuts
1/2 shallot
3 cloves of garlic

Salt & Oil


Heat oil. Saute the paste,curry leaves and 1 lemon grass till fragrant. Add bay leaves, turmeric powder.
Mix it.
Add chicken,stir nicely, till chicken cooked.And put water, bring to boil.
Add chopped chili,scallion,chopped lemon grass.
And cook again till water left 5cm from pan.

Complete rice with corn fritters

May 7, 2008

Chocolate Banana Cake

One of my favourite!!!!

Its very soft as baked with Au Ban Marie method and combination between chocolate&banana makes perfect.

I forgot where I got this recipe, anyway for banana&chocolate lovers, u need to try this one.

Recipe :

100 gram banana

2 tbsp condensed milk

40 gram chocolate powder

100 gram sugar

100 gram butter

100 gram flour

2 eggs

1/2 tsp baking powder

1/2 tsp baking soda


Mash banana and mix with the condensed milk, keep aside.

In other bowl, sift flour,choco powder,bkg soda& baking powder

Beat sugar & butter, add eggs, continue beat till they all mix.

Add banana, stir nicely

Add flour,choco powder, baking soda & baking powder

Pour into loaf pan.

Bake with Au Bun Marie.

May 6, 2008

Getuk-Coconut Cassava Cake

I miss Indonesia food indeed. This time I imagine getuk in my mouth...
I gave a try to make it and the result well not bad.
Actually, I imagine the getuk which is has red,or brown or soft yellow colour with thin layers and I eat it with grated coconut. But considering about the layers, so I decided to make a simple getuk only.
Anyway it still a getuk.

I only need to steam the cassava and grated coconut( I put a pinch of salt for the coconut). Make sure to steam the cassava till soft enough as we need to mash them.
ANd, prepare sugar its depends how much sweetness u want but getuk is not so sweet,I used brown sugar.

After cassava soft,mash with fork till soft enough for making shape. Mix it with sugar and grated coconut. Make a shape, usually rectangle shape. U can serve it with additional grated coconut and sugar.

May 5, 2008

Bollywood Cooking- Gobhi Curry,Pulav Rice & Onion Pakoras

Im smiling while reading the title Bollywood Cooking in Arfi´s blog.
She´s participating in monthly mingle Bollywood cooking from Meeta and Im feeling to participate too.
I cook Indian food almost everyday, but I never post any of them to my blog. Well,I guess these gonna be the first entrees.

I choose Gobhi Curry, Pulav Rice and Onion Pakoras to fill the theme.

For me to cooks pulav rice is one of the simplest.

Pulav Rice
125 gr plain yoghurt
1 1/2 cups of rice
1 tomato,chopped
2 green chilis,chopped
1/4 tsp of cumin seed
1 stick of cinnamon
1/4 tsp cinnamon powder
2 cloves
2 cm ginger,grated
3 cloves of garlic
1/2 onion, chopped
1 tsp garam masala
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp pepper
2 tsp salt
3 bay leaves
Coriander leaves, chopped
Peas 1/4 cup
Oil 4 tbsp

Wash rice. Keep separately. Heat oil, put cumin seeds,cloves,bay leaves, ginger garlic and onion till little bit golden. ANd put green chili.
Put tomato, mix well till tomato bit lumpy. Pour yoghurt mix well,put cinnamon stick and all the powders. Last put rice, and water. Boil till rice is cooked.

Gobhi Curry

Oh I love this curry and one of m hubby´s favourite food. I use the same way to cook chicken curry,paneer,aloo or mushroom or sometimes mix vegetables. The cream and capsicum plus coriander leaves makes them perfect. If I want more spicy then I put dried red chili.

1 medium gobhi/cauliflower cuts florets
1 green capsicum,cut dices or how u want to.
1/4 tsp cumin seeds
1/4 tsp coriander seeds
3 cloves
3 cloves garlic
2 cm ginger
1/2 onion,chopped
2 green chili
4 tomato,chopped
2 tbsp tomato paste,sometimes I use Ketchup instead.
1 cinnamon stick
1/4 tsp cinnamon powder
1/2 tsp garam masala powder
1 1/2 tsp salt, pinch of pepper and turmeric powder
2 tsp Whipped Cream
Coriander Leaves
2 tbsp water
OIl 4 tbsp

Heat oil, put cumin seeds,coriander seeds,cinnamon stick,cloves, then ginger garlic and onion till golden.Then put chili,and tomatoes. Put the lid on,small flame till all tomatoes soft and makes gravy, put kechup/tomato paste.And all the powder and cauliflower. Cover again medium flame,until cauliflower soft. Check oftenly makes sure it not dry, u can put water at that time.
After you get the softness of cauliflower, put the cream and green capsicum ( just cooked this capsicum max.2 minutes) and the last is coriander leaves.
I usually serve with rice and chapati.

Onion Pakoras

I love them for starter or sometimes to accompany my rice. As Indonesian, no problem for me to eat pakoras only with rice.

1 whole onion chopped small dice
coriander leaves chopped
2 green chili (if u want)or replace with red chili powder
salt & pepper
Pinch of coriander powder
pinch of garam masala
4 tbsp gram flour /besan flour
little water to make the batter( make sure the batter is thick not too watery)
OIl to fry

Mix all ingredients till making a thick batter. heat oil, deep fry till golden brown
Serve with spicy sauce or eat just like that.


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