Cooking Tackle

--> I describe Ginger and Coconut Sugar is a drink with magic Love, the aroma and the flavour its a pure touch of a dear one. The pungent scent of the ginger giving a secret gentle warm to the body and the toffee caramely taste of the coconut sugar, boosted up a bountiful essence to it. I am dearly so in love with this traditional drink, especially for the chilly monsoon in BALI. As I said in my previous post that I am going to share this magic traditional drink and so I would not have waste a single minute of my fabulous chance,” it might one day we can meet and seating together, having a chat accompany by our dearly one “ Ginger And Coconut Sugar Drink Ingredients 2 knob ginger (each the size of your thumb finger) 1 ½ lt of water 100 gr coconut sugar (I used 4 pieces of coconut sugar, see the image here ) Pandan leaf if available Steps Starts to peel the ginger off then using the potato peeler cut the...

  What is Coconut Sugar? Coconut sugar is actually sugar produced from evaporate sap of coconut tree. The sap which been take it out from the tree, later followed by cooking process in the vessel until it form to thick condense and then shape them through the mould which made from bamboo or coconut shell it self. Once its cooled then the coconut sugar ready to be used. Coconut sugar has a great taste, aroma and rich toffee flavour that the reasons why it’s suitable for baking, cooking even a great replacement in the tea and coffee beside that it can be used 1:1 as a substitutions for brown sugar in any recipe. Many people prefer to add to their cooking because it absolutely the most sustainable sweetener in the world. Soon after this post, i’ll write the recipe of “Ginger and coconut sugar drink” Don’t miss it!

Spaghetti aglio e olio is one of the most classic Roman dishes, lets say is the one dish that all Italian men know how to make. Besides its very easy to prepare at the same time it’s very healthy too. For some reason of my cravenness I do have make a choice to make them as my side dish for my steak. Ingredients: 2 1/2 teaspoons salt, divided 1 pound spaghetti 1/2 cup pasta cooking water 6 tablespoons extra-virgin olive oil, divided 4 tablespoons minced garlic, divided 1 teaspoon crushed red pepper flakes 1/4 cup parsley, finely chopped 2 teaspoons lemon juice 1/3 cup Parmesan cheese, grated Directions: Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta. Start sauce whe...