Cooking Tackle

I always admire to a simple dessert that would have shine when it serves and required not much time of preparation and process. To have not much time to do some complicated one as a house-wife because I need to run the house accordingly, the fact, it is a good excuse :) hence, I prefer making the sweets that would essentially trouble-free.  Well, I have decided to make a beautiful dessert which called Pear Compote, this is a truly reward for an afters! it’s very easy to make, at the same time it gives a very delicious outcome. For you to know, pears are less allergenic than many other fruits, also an excellent source of dietary fiber and vitamin C. I modified the recipe from the original recipe of vanilla pear compote from my Easy fruits dessert book. Thinking of some exotic spices, star anise and cinnamon being add up to the compote. However, star anise and cinnamon are just perfect spices that could always have merry each other, I have no doubt about it. ...

This is not very difficult dish to cook, as you can call it as a super duper easy fried chicken noodle. To me, it’s included to be a yummy Indonesian dish, fresh and very quick to serve. No doubt that the flavour is literally a typical home cooking and very humble. The use of the basic spices such garlic and white pepper just makes the noodles taste truly genuinely “home” and combined with the flavours that relish from the vegetables which makes this dish so particularly wonderful. My version of chicken veggie noodles base on my mother mie goreng jawa (Java style fried noodles), the only different I’ve made is the use of the noodles. I use veggie noodles made from spinach, its no artificial flavouring and no artificial coloring, its really great choice and it widely available in the Island, while my mother always use fresh/dried yellow egg noodles.  To be honest, I'm spoiled by my mother home cook food, everything she cooked always turns so special and d...

I had thought for a long time featuring panna cotta in my tag dessert and the fact I always fascinated to post it out, so whenever I want it I just have a look at it without any jump here and there, just stick to my own, is’n it sounds perfect? :) Though, It is great to imagine the velvety texture of panna cotta and recall again the fun that I did for several years back, experimenting vanilla panna cotta served with orange syrup. I got it right in both texture and it taste but then I had a big nightmare as my PC was out of function and finally damaged because unstable power point.  It was so sad knowing that all files have been well organised and placed nicely at each folder category by then all files were gone by the crashed. Yesterday, I had seen so many panna cotta recipes and pictures on the web, it makes me even more exciting to make and blog it out so I have finally panna cotta recipe in my dessert tag, it does sound amateur but who cares, I love it! ...

It has been a very busy weeks though, preparing for the upcoming holiday season. I have been hectic working on Xmas baking, making jars of cookies, super slices, super bars, tiffin fridge cake and other sweets that sounds simple for sure, although it sounded so tiring but I’m happily through with it fun. I was looking something easy *the fact, I always keen on something simple for our special treat for the Xmas* which is does not required special trick, fussy tips or the longer timing of preparations and this recipe is a classified as all I want, easy peasy! I made my Xmas treats mostly taken from my cookery books collections and also some of them i got it within browsing around. I fancy a recipe that marked as five star delight and make sure it giving 100% convincing that the results would be the best!  When my holiday mood had turned groovy, I have decided to bake something easy but the same time it smells and tastes Christmasy.  I would be more ...

I wasn’t planning to make this kind of rustic dessert after I saw a quick look at my cooking book "Contemporary Balinese Asian Cooking ", its too appealing attractive not to note and not to give it a try. The striking ingredients were hooked me, I salivated over the picture and was suddenly inspired.  Pineapples mango sate palm sugar sago , it sounds exotic kind of rustic dessert, those pineapple and mango were threat onto bamboo skewer grill or pan sear, serves with palm sugar sago and topping with grated coconut. I believe that you would have imagined how the combo looks like :) For some reason, I decided to not present the palm sugar sago serve together with the fruits sate, I just want to have them as simple as that. The major preparations to this dessert that I hate the most is doing the carving on the pineapples, in order to removes the thousand black eyes on the exterior flesh, it such a pain for me. I wasn’t lucky enough on that day, because...

Tempe is my favorite food overall, a cake made from soybean and fermented, they are cheap and it taste just like meat. Reputedly to a story that I ever heard, some of them have regards Tempe only for poor people , the fact that they are wrong anyway. Tempe doesn’t deserve falsehood of rumour because Tempe is containing high protein.  By the way, there are always having words to described Tempe , a cake that has earthy smell, has succeed to amazed the world and of course it delicious. My Sate Tempe recipe is actually inspired by Vegetarian Food Combining recipe book which written in Bahasa Indonesia, Unfortunately the recipe inside has no picture included, it makes me totally out of thrilled.  The ingredients have engaged lots of spices, needed several hours of marinated and also mentioned and prefer peanut sauce for it serves.   For it reasons, I made my own way of sate tempe and serve them with my simply lip smacking sauce that hold s...

When I read the recipe for the first time, I am totally in love, pictured the texture {chewy* , the aroma so magnetism and are hard to figure it out {cardamom* , the luscious at every bite {almond* , all honestly Rockin. It has crispiness around the edges and chewy as the texture, unique yet delish! What I expected is what I’m getting it, decent and pleasant kind of macaroon. If you like the kind of chewy cookies, I guarantee of these cookies are indeed satisfying.   After getting the recipe from Nigella Lawson feast book--Frankly, I was surfing the net to look through and reading for so many sources to get the tips to starts of, making it literally precise and flawless because I couldn’t effort failure, as the ground almond which is the main ingredient is so darn expensive *here in my place I’ve got to say that this recipe is so friendly, rather easy and relatively simple and you are definitely would relay on it for your high-tea-time making it at home *I am all rea...