Try This Recipe Today and Be Prepared to Smile

Who does not love cake? And who among you who find cookies aren’t delectable? Both work great as both snacks and desserts and some may take them as a type of comfort food. Cookies are mostly prepared by baking the dough specific to the recipes. Their textures could be crunchy and crumbly while other recipes may result in cookies that are gooey and chewy. Cake can be prepared by baking the dough. Cake has textures that are generally smoother than those of cookies even if the recipe calls for ingredients or procedures that make the resulting cake somewhat fudgier or (in some cases) more sodden. Cake can be prepared by steaming, as well. In Indonesian, this is known as ‘bolu’—the term denotes a cake that is specifically steamed to prepare instead of baked. The taste of bolu is pretty much the same with baked cake but its aroma is somewhat less strong than regular cake. Bolu’s texture is more or less the same as that of cake: fluffy, airy, or spongy—depending on the recipe, but it is generally also smoother than cookies. Now, a recipe of bolu cake that combines it with cookies is available for you to grab.

With said recipe, you can experience two types of dessert in one bite. Imagine the rough texture of cookies mingling with the soft structure of cake, all inside your mouth. It is the kind of treat that makes it worth carrying along when you are out for a picnic. Your kids or anyone’s kids would love the taste of this combo, which is not hard at all to make. Cookie dough is typically mixed with chocolate, either in chips form or powdered one. But with this recipe, the cookie is of butter variety so the taste is rather neutral to your palate. The recipe for the bolu itself is also simple. However, the cake element incorporates extract of pandan leaves. When the grassy tinge of the cake meets with the fatty content of the cookie, all you have in the end is an explosion of taste that makes you smile. As previously mentioned, the recipe is not difficult to execute. It looks complicated because you need to prepare two kinds of dough. While it is not difficult, it certainly takes time to finish. Once you are done with the dough of each element, spritz the cookie dough forming a ring. Fill out the hollow center with cake dough. This way, the cookie is made as if it hugs the cake around. Also, although the bolu cake variant is typically steamed, this recipe calls for the dough to be baked instead due to the cookie element being not suitable for baking.

To obtain the best result, use only the best ingredients. Make sure that the eggs you use are of the freshest batch and the butter is of high quality. Pay attention to the temperature of the oven you use so the dough bakes evenly. Don’t leave the dessert inside the oven after 15 minutes lest it would overcook.

Thai chicken with sugar snap peas & rice

Ingredients
  • 2 skinless chicken breasts
  • small pack coriander, chopped
  • pak choi, quartered
  • 175g sugar snap pea
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tbsp Thai green curry paste
  • 100g basmati rice
Method
  1. Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
  2. Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
  3. Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.

Vegetable Curry with Fruity Raita Recipes

yummy – Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ingredients
  • egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for fryingFor the wasabi mayo
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar For the sweet chilli pepper dip
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ¼ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red chili peppers, pumpkin leaves, sesame seeds and black pepper.
  7. Chrysanthemum leaves requires minimal cooking, so add this at the very end.
  8. Serve with white rice.

Korean Clam Soup recipes

 INGREDIENTS
  • 12 little necked clams
  • 1 stalk green onion
  • 1 red pepper or jalapeño
  • 1 clove garlic
  • Salt
  • Black pepper
  • Water
COOKING DIRECTIONS
  1. Thoroughly wash and clean clam shells and remove any visibile sediments.
  2. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.
  3. Cut green onion into 1-inch long pieces.
  4. Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.
  5. Mince garlic. Set all vegetables aside.
  6. Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.
  7. Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.
  8. Add green onion, red pepper, and minced garlic.
  9. Season with salt and balck pepper, bring it to a boil once more. Serve hot.

Crispy Orange Beef recipes

Ingredients

Direction

  1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Salmon Sushi Roll

Ingredients

Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Lahmacun Turkish Pizza recipes

Ingredients

Corn Pakora Recipes

Ingredients
Frozen sweet corn 1 Cup (16 tbs)
Gram flour 1/2 Cup (8 tbs) (besan)
Ginger paste 1 Teaspoon
Cilantro leaves 15
Garam masala 1/2 Teaspoon
Salt To Taste
Chat masala 2 Teaspoon
Red chili powder 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
MAKING:

In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.

Add water if needed and make batter as shown in the video.

Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.

Drain excess oil using paper towels.

SERVING:

Serve and enjoy!