Wednesday, February 24, 2016

Beet, Arugula, Carrot, Avocado Salad with Quinoa

Yield : 4 serving

4 medium size beet, either grated raw or boiled and chopped
3 medium size carrot, julienned
1 bag arugula, snipped with scissors for easier eating, or roughly chopped
1 cup steamed/boiled edamame
1 ripe avocado
1/2 c quinoa, cooked

Dressing :
juice from 1 medium size lemon plus 1 tbs apple cider vinegar
1/2 ts mustard
1 tbs chopped cilantro leaves
sugar and salt to taste
2-3 tbs olive oil

Method :
Arrange all the ingredients in a big bowl enough for all the ingredients. I find it easier to mix, when I put the arugula at the bottom and then other items on top of it.

Mix the dressing well and drizzle on the salad mix. Toss the salad to mix and serve.

Monday, February 15, 2016

Ramen Taka - Santa Clara

Taka ramen as is
Finally convinced hubby to try Orenchi ramen in Santa Clara. Alas, it's closed on Monday. Drove all the way to Sunnyvale to try Myzen Ramen but they're also closed due to President's Day. Really ?

So in the end settled with Ramen Taka on Alameda in San Jose. I believe this place hasn't been there that long. We got there close to lunch time. There were two tables occupied. Like most ramen place, this place wasn't too big either maybe around 30 people the most. We got a tiny table for 2. I said tiny because the table wasn't very big and there were a small tray for some condiments like pickle ginger, garlic paste and some dry condiments with Japanese name on it that I don't remember now.

Pineapple rolls aka nastar

In Indonesia I grew up knowing pineapple pastry as the round shape with pineapple filling all covered up. We called it nastar. I never quite fancy it for lunar new year celebration. But now in a foreign country where everything didn't quite taste like what I'm familiar with I grew to miss nastar. Especially last year when we were in KL and were gifted a container of pineapple roll. They were flaky and sort of melt in your mouth type.

In the past I attempted to make nastar - the round type with the pineapple filling all covered up. Maybe it was just me - lack of experience. I couldn't get the pineapple filling covered up so some of them got pineapple filling leaking out. Argh.

This year, last minute I thought I should try making the roll type. It seemed simple enough. Of course I didn't come up with my own recipe. I got my recipe from Sonia - Nasi Lemak Lover and the method of making pineapple roll from Jun - Indochine Kitchen.

Sunday, February 7, 2016

Kuih Mor

Kuih mor - all coated and ready to be tasted
This year as I looked up the kuih mor recipe I have been using a few times already. Which you could find here on my original post years ago. I realized through out the years that I always find it hard to shape it and it's easily broken apart. So this year I decided to change the amount of flour and I found it easier to work with. I also simplified the steps. No frying the flour. I think the frying flour is more applicable in Asia where the weather is more humid. Here in California we have a very dry weather so I am not too worry of the flour.

*revised 2/9/2016*

Yield : 50-55 balls

Ingredients :
2 stick butter (226 gr) room temperature
350 gr plain flour
1 egg yolk

Icing : confection sugar and milk powder with ratio of 1:1

Welcoming the year of the monkey

Mint & Basil - Milpitas

Vermicelli bowl - vermicelli crumble, julienned cucumber and cilantro on one side
Found this restaurant when I was looking for a noodle place in Milpitas area. Intrigued by it being vegetarian, I checked out their website. The menu looked extensive and promising. So that day we decided to stop by since we'll be in the area.

We got there around 6 and there were a few tables occupied. The place was quite big and looked new and clean. There was a juice bar on side and sitting area on the other. We got a table by the window. There was a small vase with a bright color sunflower.

We chose a autumn roll, combination vermicelli bowl and Malaysian noodle. The waiter that took our order made sure that we know that the Malaysian noodle is spicy. We read good reviews about the combination vermicelli bowl and the Malaysian noodle.