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Chocolate lamington


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Just sharing how you can bring another life to your leftover chocolate cake…..its a simple chocolate cake rolled in ganache and shredded coconut…

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Florentine Slice


Florentine slice………Inspired by power nuts bar like muesli bars, nutty and fruit bars and many more. This is one of the most healthy loaded protein bars you may need the whole day. It is a classic mix of peanuts and cashew nuts plus oats bind with condensed milk, melted chocolate and coconut meat(dessicated). I love it!…………….Did you know that nuts   especially peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are also a  good source of dietary protein compose fine quality amino acids that are essential for growth and development……

Ingredients: makes 6×12 pan

  • 1 cup cashew nuts
  • 1 cup peanuts
  • 1 cup sultana
  • 1 cup dried apricots
  • 1/2 cup dessicated coconut fine
  • 1 cup condensed milk
  • 3 tbsp golden syrup
  • 1/4 cup butter melted
  • 4 cups corn flakes
  • 1/4 cup dessicated coconut long (for topping)

Base ingredients:

  • 400 grams dark chocolate
  • 1/4 cup canola oil

Procedures:

  • In a microwavable mixing bowl, combine dark chocolate and oil and heat to microwave for about 1 minute. then continue stirring until smooth mixture and transfer into a baking tin with baking paper. set aside and place in fridge to cool down for15 minutes.
  • In a small bowl, combine melted butter, condensed milk and golden syrup, mix well. set aside. (wet mixture)
  • IN a large mixing bowl, combine all ingredients together. mix well then pour in  wet mixture and mix well again.
  • Transfer into the baking pan with chocolate. Top and garnish with long dessicated coconut.
  • Heat oven at 160 degrees and bake for 25 minutes
  • Once, cook, let it cool and slice in your desired sizes. Best serve cold.

Ginataang Isda(Fish in coconut milk)


Ginataang Isda……………This is one of my wife’s favourite fish dish. Its a fish dish made with coconut milk with some spices individually wrap on mustard greens leaves to keep and hold the fish flavour until you opened it.  The taste would go for a little sour, salty and a bit of spicy as it is perfectly combined with vinegar and some chillies. To be honest, I am not a fan of coconut dishes, but the moment I tasted this simple dish, it is now one of my favourite meal as well………………………..Did you know that mustard greens provide a wide mixture of benefits, as an antioxidant, they contribute to lower risks for cancer and other degenerative diseases. Also, mustard greens are excellent at regulating your gastrointestinal tract. They can help to cure and prevent diarrhea and generally will aid you in staying regular. Mustard greens are good for your skin and hair, helping you to keep healthy skin and shiny, lustrous, strong hair. Additionally, they can be part of a wholesome diet that is designed to help you manage your weight. Mustard greens are low in calories and can therefore be consumed without fear of gaining weight………………..

Ingredients: serves 3-4 persons

  • 1 whole fish preferably eel(sliced in serving size)
  • 1 bunch mustard greens
  • 3 green chillies
  • 1 thumb size crushed ginger
  • 1/2 cup coconut milk
  • 2 tbsp vinegar
  • 2 tbsp oil
  • 3 cloves garlic
  • 1 medium sliced onions
  • 1/2 cup water
  • salt and pepper to taste
  • 1 tbsp fish sauce

Procedures:

  • Individually wrap each fish in leaves of mustard greens (this is to avoid the fish to be broke)
  • In a pan, heat oil and saute garlic, ginger and onion then add in coconut milk, water and salt and pepper
  • place fish and boil for 5 minutes. then add the remaining mustard greens and the rest of the ingredients.
  • simmer for another minute.
  • Enjoy!

Sapin-sapin (Sticky rice coconut cake)


This was made by my wife..It took her lots of courage to do it. We had fun doing this recipe, . Do you know why? We are trying to translate it in English without seeking to our friend “google”, The choice was….”Top top” or ” sheet over sheet”….hahahaha…Then finally we ask our friend google!!! It’s a sticky rice coconut cake……..Did you know that by eating a bowl of glutinous or sticky rice before bedtime can put insomiacs to sleep….  Scientists have discovered that starchy rice boosts two key sleep chemicals that make you fall into a slumber faster (tryptophan and serotonin, two brain chemicals involved in sleep)

* but adding red meat or other high protein foods to the starchy rice meal could remove the sleep-enhancing benefits.

Ingredients:

  • 750 grams glutinous rice flour
  • 500 grams semi-brown sugar
  • 500 ml coconut milk (or more)
  • 2-3 tbsp cooked mashed sweet potato (Kumara)
  • 2-3 tbsp ube yam
  • food coloring – orange & violet

 For 1st  topping:

  • grated coconut
  • 1/2 tsp brown sugar

For 2nd topping:

  • 1-1/2 cup coconut cream

Procedure:

  • Mix glutinous rice flour, sugar and coconut milk in a large bowl.
  • Divide the mixture in three parts in 3 separate bowls.
  • On the 1st part of the mixture, add the ube yam and put in some drops of the violet coloring, Mix well.
  • On the 2nd part, add in the mashed sweet potato and put in some drops of the orange coloring. Mix well.
  • On the third part, nothing to be added.
  • Boil water to be used for steaming.
  • Grease round pan (optional: line the greased pan with banana leaves and grease the leaves)
  • Pour the 1st mixture (ube) and spread it evenly. Cover the pan with foil or cloth then steam for 20-30 minutes till firm.
  • When cooked, put the 1st part (ube) in a round plate or tray (optional: line the plate with banana leaves)
  • On the used pan, pour the 2nd mixture (Sweet potato). Cover it and steam again for 20-30 minutes till firm.
  • When cooked, put the 2nd part (sweet potato) on top of the  cooked 1st part (ube).
  • And for the last part, pour it again in the used pan, cover and steam for 20-30 minutes till firm.
  • When cooked put the 3rd part on top of the 2nd part (sweet yam).
  • For the 1st topping (budbod), fry grated coconut in a pan ( I used desiccated coconut as a substitute) till brown and add half a tsp sugar.
  • For the 2nd topping (latik), on a pan pour 1-1/2 cup coconut cream. Wait till the latik comes out and scrape of the pan to get the latik.
  • Put the 2 toppings on top of the sapin-sapin.
  • Serves 8-10 persons. Enjoy….
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