Tabbouleh

Bonjour,

As far as I know, tabbouleh is one of the most popular salad in Middle East. Tabbouleh is also popular in Europe, one of the healthy, delicious and refreshing salad especially during spring and summer. Tabbouleh is made with lots of raw vegetables, it's a fresh salad that we can eat them all day, delightful salad it is!

This french way of making tabbouleh salad might different with others because we used couscous grain to make tabbouleh while some used bulgur. Usually there are chopped tomatoes in tabbouleh, but I run out of tomato in the fridge, so I use bell pepper instead of chopped tomatoes.

TABBOULEH

Ingredients;

250g couscous grain
5-6 pre-cooked prawns, optional
1 onion, chopped
1/2 cucumber, chopped
1/2 bell pepper, chopped
1 cup green peas
1 small canned sweet corn, drained
Some fresh mint leaves, chopped
Juice of 1 lemon
Olive oil, salt and pepper

METHOD;

- Prepare the couscous grain as per package direction.
- Separate the grains by roughing them up with a fork.
- Mix all ingredients in a large bowl and add lemon juice and season with olive oil, salt and pepper, toss well.

Bon appétit!

Chocolate Mousse

Hello,

Since government extends France lockdown until May 11, that's for now and for some businesses will remain closed until new order. Saying that it's more likely I'll make more dessert quite often than before. Several days ago I made mango mousse, now another mousse dessert, but chocolate mousse.

Making chocolate mousse really isn't hard, pretty easy with only few simple ingredients and a few steps from start to finish, chilled before serving et voila, chocolate mousse serve with caramelized nuts on top, such a lovely dessert.

CHOCOLATE MOUSSE

Ingredients;

100g dark chocolate, roughly chopped
80ml full cream milk
200ml heavy cream

METHOD;

- Heat the milk until it just begin to boil and pour the hot milk over the chopped chocolate and stir until the chocolate melts.
- Place the melted chocolate in the fridge for a few minutes while preparing the whipped cream.
- Pour the cold heavy cream in a mixing bowl and beat until stiff peaks form.
- Whisk one-third of the cream into the cooled chocolate and mix well.
- Gently fold in the rest with rubber spatula.
- Divided into individual glasses, cover and chill in the fridge for at least 1-2 hours.

Enjoy the chocolate mousse!

Spaghetti Aglio E Olio

Buongiourno,

When it comes to Italian food, one of my favourite pasta dishes is spaghetti aglio e olio. I am pretty sure everyone knows spaghetti aglio e olio right? It's so easy yet it tastes so good. I like to add some seafood like prawns and mussels in my spaghetti but even without anything on them, spaghetti aglio e olio simply delicious!

Let' cook spaghetti aglio e olio for dinner!

SPAGHETTI AGLIO E OLIO

Ingredients;

Half package spaghetti, for 2 person
A handful of prawns, optional
3 cloves garlic, sliced
1 dried red chili, chopped
A small handful of fresh parsley or dried parsley
Olive oil
Salt and pepper to taste

METHOD;

- Cook pasta as per package direction.
- While pasta is cooking, in another pan, heat olive oil over medium heat, add garlic and chili, cook until garlic turn to light brown.
- Add prawns (if any) and parsley and cook for another minute.
- Add the cooked pasta into the pan and toss until well coated. Season with salt and pepper. Add a little bit of pasta water if needed.
- Serve with grated parmigiano-reggiano.

Buon appetito!

Kuih Tepung Gomak

Hello,

I am not an expert at making traditional Malay sweets, but it was a challenge for me since there were no street food vendors like in Asia. It is impossible to find vendors on the street here, so I make my own Malay traditional sweet called 'kuih tepung gomak'. These sweet snack popular in east coast region in Malaysia like Kelantan and Terengganu. I remember I had eaten these sweets once and I like it because of the texture.

It's not a complicated kuih to make, I even grind the green mung bean for coating to a fine flour but mine more like coarse wheat flour, rough textures. I made a sweet peanut filling instead of coconut and a sweet red bean paste works too.

KUIH TEPUNG GOMAK

Ingredients;

150g glutinous rice flour
120ml water, more or less
A pinch of salt

For filling;
100g coarsely ground roasted peanuts
100g brown sugar
50ml water

For the coating;
80g green mung bean
- Bake green mung bean for 5-8 minutes at 180°. Grind beans into find flour for coating.

METHOD;

- Prepare the filling first by boiling water and sugar until the sugar has dissolved. Add peanuts, stirring for a couple of minutes until peanuts are evenly coated. Set aside.
- Mix glutinous flour, salt and add water little by little and mix well until it forms into a soft dough and not sticky. If dough is too soft, add a little more glutinous flour and vice versa.
- Divided into small ball, flatten the ball and add the filling in the middle. Seal well and shape into ball and flatten to desired thickness.
- Bring a pot of water to boil, slowly put the balls in and when the balls cooked, it will float to the surface. Gently stir if the balls stick to the bottom.
- Remove the floating balls with slotted spoon and coat the balls in the green bean flour.

Enjoy kuih tepung gomak!

Mango Mousse

Coucou,

Another quick and easy dessert I made recently was mango mousse, just three ingredients and I had my lovely mango mousse ready in less than 15 minutes. There maybe many quick and easy dessert out there but for me, I could't think of any other easiest dessert than these mango mousse.

When mangoes are in season, why don't try to make these mango mousse, so easy yet so yummy yummy!

MANGO MOUSSE

Ingredients;

1/2 mango, puree
200ml heavy cream
2 tablespoon sugar

METHOD;

- Place heavy cream and sugar in a mixing bowl.
- Use a stand or hand mixer, beat the cream until stiff peaks foam.
- Fold in mango puree and mix well.
- Divide the mousse into individual glasses, cover and keep in the fridge until ready to eat.

As simple as that, mango mousse are ready, enjoy!

Corned Beef Fried Rice

Hello,

I am not a meat person but I do eat more seafood and only eat beef once in a while. I cooked a simple fried rice quite often but sometimes I cooked with corned beef. I bought a can of corned beef just to make a sandwiches and this corned beef fried rice is a great way to use up my leftover corned beef in the fridge.

Fried rice is quick and simple dish that can be made with any meat or seafood, I had my corned beef fried rice for dinner.

CORNED BEEF FRIED RICE

Ingredients;

1 bowl leftover rice
1 small onion, chopped
1 clove garlic, sliced
1/4 cup frozen peas
1/4 cup carrot, chopped
Leftover corned beef, around 1/4 cup
Soy sauce, chili paste, salt and pepper to taste

METHOD;

- Heat little oil in a frying pan and saute onion and garlic until fragrant.
- Add the chili paste if using and cook for a minute.
- Add the peas and carrot, cook for a couple of minutes.
- Add in the corned beef and mash it, mixed it all up.
- Add the rice, season it with soy sauce, salt and pepper.

Happy cooking!

Fluffy Banana Cake

Coucou,

I like banana and I always have bananas in my kitchen. Like everyone else, making a banana cake, bread, banana smoothies or any other banana dessert seems to be the best solution for using up overripe bananas. Just turn them into delicious dessert like this fluffy banana cake with additional of melted chocolate in it.

There are so many recipe and many ways to make banana cake from the internet and for me it just a matter of ingredients, I make this fluffy banana cake with what I had in the pantry. Sometimes I made an eggless banana cake too if I had no eggs.

FLUFFY BANANA CAKE

Ingredients;

2-3 overripe bananas, mashed
2 eggs
120g sugar
150g flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100 ml oil
80g dark cooking chocolate, melted

METHOD;

- Preheat oven to 160° and prepare baking pan.
- Sieve flour, baking powder and bicarbonate of soda, set aside.
- Using a stand or hand mixer, beat egg and sugar until light and fluffy.
- Add in oil and mashed banana, mix well.
- Fold in the flour with a spatula just until combined.
- Pour half of the banana batter into prepared pan, drizzle the melted chocolate over the batter and pour the rest of banana batter on top.
- Bake for 35-40 minutes or until skewer comes out clean.

Happy baking!

Cereal Spring Roll Crunch

Hello,

I never thought of making these cereal spring roll crunch or 'Popia Nestum' a couple of days ago. It just so happens when I saw I still have leftovers spring roll sheets in the freezer and I also have a box of cereal 'Nestum' in the cabinet.

For those who like sweet crunchy things, try these cereal spring rolls crunch, so easy to make yet so delicious.

CEREAL SPRING ROLL CRUNCH

Ingredients;

8-10 spring roll sheets
1/2 cup cereal Nestum
1/4 cup milk powder
1 tablespoon sugar

METHOD;

- Roll the spring roll sheets using a skewer or chopstick and seal the edge with flour water mixture.
- Cut each rolls into small pieces and deep frying until light golden in colour.
- Remove them to paper towel to drain and let it cool completely.
- Meanwhile, prepare the coating by blend the cereal, milk and sugar until it become powder.
- Coat the spring roll crunch with coating powder.

Enjoy crunchy spring rolls!

Pineapple Roll Cookies

Hello,

Last week when I was went for grocery shopping, I saw pineapple price at 50 cent euro, it seems crazy for me because for the first time the price so damn cheap, never saw before or imagined that one pineapple can be as cheap as 50 cent euro here. Since they are so cheap, I bought 6 pineapples and in my mind I would make pineapple tarts so soon.

I made pineapple jam few days earlier and managed to make a very good pineapple roll cookies today. I love pineapple tarts or rolls, it's my all time favourite, I suppose everyone does!

pineapple jam

PINEAPPLE ROLL COOKIES

Ingredients;

125g butter, soften
30g sugar
150g flour
20g cornflour
1 teaspoon vanilla extract

Pineapple jam;
2 pineapples, grated or blend until it become puree
300g sugar
1 cinnamon stick
1 teaspoon butter, optional

METHOD;

- Combine pineapple puree, sugar and cinnamon in a saucepan and cook over medium heat, stirring constantly to prevent burning and cook until the jam is thick and sticky. I cooked around 1 hour. I add 1 teaspoon butter once the jam almost cook and dry.
- Shape the cooled jam into balls and keep in the fridge until ready to use.
- For the dough, combine butter, sugar, flour, cornflour and vanilla extract in a medium bowl.
- Knead the dough until soft and it comes together.
- When the dough is ready, shape it into a roll, ball, open face or any desired shape, because pineapple tarts in Asia comes in many shaped.
- I made the pineapple rolls since I don't have any pineapple tart mould.
- Arrange the pineapple rolls in a pan and brush with egg wash and bake in preheated oven 180° for 20-25 minutes or until golden brown.

Enjoy pineapple roll cookies!

Mango Cheesecake

Salut tout le monde,

I've been thinking of making a mango cheesecake lately and yesterday I made an easy no bake mango cheesecake since mangoes are quite cheap right now. Making this mango cheesecake are not too complicated, it just requires a few step and wait at least few hours or overnight for the cheesecake to set in the fridge before they can be eaten.

Mango cheesecake, a combination of cream, cream cheese and fresh mango, one refreshing dessert that we can enjoy with family and friends.

MANGO CHEESECAKE

Ingredients;

1-2 mangoes, depend on the size
200g graham crackers or plain sweet biscuits
80g salted butter, melted
400g cream cheese
200g heavy cream
50g sugar
5g agar-agar powder
1 tablespoon sugar
1/4 cup water

METHOD;

- Put the biscuits into plastic bag, crush with rolling pan or use a food processor and process until find crumbs. Pour in the melted butter, mix well and press over base prepare pan. Refrigerate while preparing filling.
- Blend the mangoes into fine puree, set aside.
- Using a stand or hand mixer, beat cream cheese and sugar until smooth. Add 2 tablespoon mango puree and mix well.
- In another bowl, beat the heavy cream until stiff peaks.
- Fold whipped cream into cream cheese mixture and pour over the biscuits base. Refrigerate for 1-2 hours.
-  For the mango jelly, mix agar-agar powder, sugar and water and bring to a boil until agar-agar dissolved or prepare as per packet instruction.
- Mix the agar-agar mixture with reserved mango puree. Pour over cheesecake filling and refrigerate for at least 4 hours or overnight.

Enjoy the delicious no bake mango cheesecake!

Brochettes De Bananes Caramélisées

Hello,

I used a lot of bananas for my dessert these past few days and today another recipe from chef Cyril Lignac, brochettes de bananes caramélisées. One simple and quick recipe everyone can do at home, any time at any day of the week.

Let make banana brochette now!

BROCHETTES DE BANANES CARAMELISEES

Ingredients;

3 bananas, skewer the banana
50g sugar
2 tablespoons water
120ml cream liquid
1 cinnamon
1 star anise
1 lime or lemon

METHOD;

- In a medium pan, combined sugar and water and bring to boil over medium heat, let the sugar caramelize and add cream liquid as well cinnamon and star anise.
- Keep stirring for a few seconds, add in banana skewer and coat the banana skewers with caramel sauce.
- Squeeze some lime or lemon juice over the sauce and skewer. Stir to coat.

Enjoy the sweet caramel banana skewer!

Pain Perdu A La Banane

Bonjour,

Another day, another dessert. And this afternoon our teatime snack was pain perdu or French toast. Simple dessert but the result was wonderful, just like the way I wanted it, less sweet but still very tasty! I don't add any sugar in the egg milk mixture because the brioche itself already quite sweet. When I place the toast on the hot pan, I just sprinkle some sugar to caramelize a little bit and also to give a little extra crunch.

This pain perdu can be served with all sort of fruits and nuts, so just use up with what we have in the pantry.

PAIN PERDU A LA BANANE

Ingredients;

4 sliced thick brioche or stale bread
1 egg
250ml milk
1 banana
1 tablespoon honey
Butter for greasing

METHOD;

- Beat egg and milk, add sugar if desire.
- Heat the pan and lightly greased with butter. Dip brioche in egg mixture, turning to coat both sides.
- Place in hot pan, sprinkle some sugar on top and cook on both sides until golden browned.
- For the banana, heat some butter in a pan, add banana and honey, cook until lightly browned, just for a couple of minutes.
- Serve the french toast with caramelized banana on top.

Enjoy!

Clafoutis Aux Pommes

Coucou,

Every Monday to Friday since last week, I watch one new live TV shows about cooking with one of the famous TV chef, Cyril Lignac. This shows just began during this quarantined time over the skype with few people cooking together because everyone was at home at this hour. The show started just before dinner time, so it was a fun family show at a good timing and it seems the comments was good, nonetheless.

One recipe that I followed and made this afternoon was clafoutis aux poires but I changed to apples instead of pears. It was indeed a simple and easy cake to make but the results were good. Thanks to chef Cyril, for the recipe!

CLAFOUTIS AUX POMMES

Ingredients;

3-4 apples, peeled, sliced or cubed
4 eggs
130g sugar
70g butter, melted
110g flour
1 teaspoon baking powder
4 tablespoon water
1/2 orange, juiced
Orange zest
50g sugar
10cl water

METHOD;

- Preheat oven 180°.
- Melt little bit of butter in a pan and add apples, cook over low heat for 2-3 minutes, set aside.
- In a medium bowl, beat the eggs and sugar until light and add in flour and baking powder, mix well.
- Add melted butter and water and whisk until smooth and well blended.
- Pour some batter into the prepared pan, top with some apples and pour another batter and apples, just to be sure there are apples every where.
- Bake for 15-20 minutes or until skewer comes out clean.
- Meanwhile, prepare the sauce by combine orange juice, zest, sugar and water, bring to boil and simmer for a couple of minutes.
- Remove the cake from the pan and drizzle the orange juice all over the cake and let it cool before serve.

Happy baking!