Coconut flavored Macarons with white chocolate coconut filling

Selam everybody.....Merhaba from Turkey....

If you are big fans of coconut...welcome to my boat. If you are hearty in love to macarons.... come and join me. 
But if you none of them...you should read this post till finish... you would might be coconut addict later and -worst-macarons lover 😄
  
Ever since I successfully bake some macarons from last year, I get hooked! Baking them and eat them. The delicacy of it's taste and cute in shape is just so beautiful and pretty on camera, don't you think so?

So after passing "bitter time" dealing with fails macarons, now I'm in the middle of my "journey" to find variety of flavors for my macarons. You can check my other macarons recipes to see what flavors I made previously. 






😄

  

And this coconut flavor macarons is happen part of my flavor journey on macarons making....please bear with me and visit my page often to see what's up to next, cause I have few more idea in my mind

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Mie siram capcay / Indonsian style noodle topped with vegetables

Selam everybody...Merhaba from Turkey..

If you far away from homeland..and you are in a place which has totally different culture (read; in cuisine) from yours.. believe me, your longing is worst than broken heart 😄
 hahahha.. I just exaggerate it.
But honestly I'am talking real story here. Especially anything you need to make your own homeland food isn't available locally or it's very difficult to find. I remember earlier years I'd staying here, it was around 2008 or 2009, even egg noodle was very difficult to find. I must went to big chain supermarket (where far away from my house), then sometimes I got painfully heat broken cause couldn't find it there. 

When I got lucky, my husband surprisingly brought it for me from another big supermarket near his office. To buy soy sauce, we must buy it online which sometimes also no stock.... Yes...that was my earlier year living in Turkey. Maybe local people are't familiar to Asian culinary.

That's why I start to make some homemade thing start from egg noodle, tofu, tempeh, even I sprout my own bean sprout..  So true that said: lack condition/ limitation drives you to be creative person 😄

And years gone by.. and I was so happy cause some ingredients I need to make my own style food become easier to find here.. don't know why..maybe Asian foreigners getting more settled here..😄  dunno!

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Spicy cucumber side dish Oi-muchim 오이무침

Selam everybody....Merhaba from Turkey...

If somebody ask me, which one do I prefer, Korean Drama or Korean food? spontaneously my answer would be korean food...

yeeaahh...I know...sorry for Korean drama's lover over there... And don't ask me further question: WHY?  my answer will break your heart ^,^

I like Korean food in moderate way, I like it cause some (some-not all) Korean food are acceptable by my asian tongue. Kimchi is my favorite one. I make kimchi once or twice in a year when I saw napa cabbage at local farmer market--even some friends of mine ordered Kimchi from me, they like my homemade Kimchi ^,^. Thank you girls!

And my today's post is another simple, healthy yet scrumptious side dish. You can make it maybe in 5 minutes only with all ingredients ready in your pantry ^,^

It call Oi-muchim or spicy cucumber.

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Orange yogurt mini cake with orange glaze/ cake yogurt dengan orange glaze

Merhaba from Turkey everybody....Selam.

Still playing with orange flavor here.... yess... if you are citrus lover, join with me in this simple Orange yogurt mini cake. I serve these cute yummy cake with bright orange glaze. Yoghurt cake is also very familiar here in Turkey. We use yogurt a lot in our cakes, dessert, snacks, soups and even in other main dishes.

Making this mini version is just helps you simple to serve them with your friends or family members during coffee or tea time.

If you want to make big cake version, use 1 loaf pan (25x10cm) with adjustment on baking time. Just with skewer inserted in middle of cake to check whether cake is done.

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Dark Cocoa Panna Cotta Recipe

Resep dalam Bhs İndonesia ada dibagian bawah


Selam  Everybody... Merhaba from Turkiye...

For our weekend dessert I made this fabulous and delicious Dark Cocoa Panna Cotta. The recipe I took from Donna Hay's recipe with minor adjustment. Well, mostly I am a person who strict to the original recipe... but I think you'll agree with me that coffee is chocolate's best friend, right?

So, for my personal adjustment I skipped the vanilla and use coffee granule instead. The final result was superb! I can taste the coffee flavor infuse to the panna cotta nicely. Not strong though but soft enough to indulge your taste...believe me, you gonna love it!

Actually it's my second time making this dark cocoa panna cotta. At 1st making I used exactly like what recipe write without any adjustment/ change at all. I used vanilla essence instead of coffee in first trial. The taste was so great, I liked it though, may family liked it as well. But the texture slightly too soft for me, so for this second trial I add gelatin powder.

Original recipe calls for 3 tsp gelatin powder, I add 1 tsp today and it turns out very nice smooth texture. Exactly like what I prefer.

You should try this dark cocoa panna cotta in your kitchen. It's simple and quick to make-except cooling time to set. Simple and fresh, like Donna Hay's style of food she created ^,^
Yet the taste isn't simple as make it. Silky soft and very chocolaty- you never imagine this made from cocoa powder instead of cooking chocolate. 

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Nasi Udang Sambal ala Bu Rudi / Indonesian Shrimp rice with garlic sambal

Selam everybody...Merhaba from Turkey...

Surabaya is capital city of East Java province in Java island, also well-known as one of famous culinary destination in Indonesia. Yes, when you visit Surabaya you'll find widely various of delicious foods-traditional or even international.

And like as many other Asian cities, Surabya is also paradise of street food which mostly open almost 24 hours or start at evening. I am originally from Surabaya, so I know what kind of food you should try and where is the best around my city.

Among many famous foods, there is one which I will share today. Nasi Udang ala Bu Rudi. Nasi means rice, Udang means shrimp. Bu Rudi or madam Rudi is founder/ owner of the restaurant that serve this food.

The dish consist of white steam rice, crunchy fried shrimp, chili sambal, serundeng kelapa (spiced shredded coconut) and some fresh cucumber and Indonesian basil/ kemangi.

The typical of this famous menu is the extremely hot spice of it's chili sambal. I am talking very very seriously hot- even for some local people. You know east java food especially Surabaya's food famously spicy and hot in taste. But you can make your own sambal as your liking.

If you have culinary adventurer in your blood, you should try to come to my homeland Surabaya. Or just bookmarked my recipe for you to make at your kitchen.
The recipe I got from one of Indonesian tabloid; Nova which previously make a reportage about this famous food and said got secret recipe from the owner..well..who knows...let's make a try ^,^

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Orange with poppy seeds Chiffon cake recipe

Selam everybody....Merhaba from Turkey....

Once you made chiffon cake you will never bore to experiment more and baking more flavor of it. I love to bake chiffon cake as much as I eat it. Moreover, if your chiffon turns into wonderfully cotton soft and light like a cloud.

Yep..that's my chiffon cake.. I like to vary the flavor of it. Just check my other chiffon cake post on Cake Section.

And since I still have some orange stock also I hearty adore orange and lemon flavor my today post is about orange again. But this time I want to make something else to twist the flavor. 

This orange poppy seeds chiffon cake base on my previous spinach chiffon cake, I just change the spinach with orange segment then blend it. I mix it with poppy seeds in this orange chiffon cake, but fell free to skip it if you don't like it or you can't find poppy seeds in your cupboard.

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Tom Yum Gai (Thai Spicy Chicken Soup) from scratch

Resep dalam bahasa Indonesia ada di bagian bawah

Selam everybody..... Merhaba from Turkey....

Tom yam or tom yum is spicy thai soup usually cooked with shrimp. Beside in Thailand it also served around it neighbours countries like Malaysia, Singapore, Vietnam, Indonesia and Brunei. It is so popular and become world wide popular food not only at those Asian neighbours.

Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.

Tom yum soup has many variant depends on ingredients use such as :
Tom yum goong or tom yam kung, is made with prawns as the main ingredient.
Tom yam pla is a clear fish soup that was traditionally eaten with rice. It used to be the most widespread form of tom yam before mass-tourism came to Thailand, for fresh fish is readily available almost everywhere in the region's rivers, canals and lakes as well as in the sea. Usually fish with firm flesh that doesn't crumble after boiling is preferred for this type of soup.
Tom yum gai or tom yam kai is the chicken version
Tom yum po taek or tom yam thale is a variant of the soup with mixed seafood, like prawns, squid, clams and pieces of fish.
Tom yam nam khon is a more recent variation. Almost always made with prawns as a main ingredient, a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galangal is the dominant flavour of the coconut milk-based soup.
Tom yam kung maphrao on nam khon , a version of prawn tom yum with the meat of a young coconut and a dash of (coconut) milk.
Tom yam kha mu, made with pork leg. These require a long cooking time under low fire.

What I'm about to share today is tom yum gai (tom yan kai), tom soup made from chicken. Beside using chicken meat and mushrooms, I also add some small shrimp to get great tom yum flavour that I like. For this tom yum kai you may skip the shrimp if you want.

If you browse around the net for this recipe, you'll get hundreds of it. Some use ready tom yum paste (nam prik pao) and some making from scratch.

Mostly I make all my foods from scratch but for this spicy tom yum I prefer use ready nam prik pao/ thai spicy sauce, it will give you real kick of thai dish! .... But poor me this winter my nam prik pao finish.... so you can guess... I cooked tom yum many times ^,^

Well...it's my fave dish..especially during winter and cold days or when I got flu... So what to do.. this time I make my tom yum soup really from scratch... The taste is so tasteful exactly when I use ready nam prik pao.

So bad I forgot to picture my home made tom yum paste/ nam prik pao...next time I'll post my home made nam prik pao in different post.

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