ME AND MY KITCHEN

*COUNTING THE DAYS

2009-03-17T23:34:00.000-07:00

I'm counting the days!

3 weeks to come, Can't hardly wait yay!

Good to be home :)

*Pics courtesy of Here

*CURRENT OBSESSIONS

2009-02-20T20:23:00.002-08:00

Lately g lagi seneng main2 ama namanya kuteks or nail polish :)
I know, Telatttt bgt ye cong (Maaap g inih termasuk kategori late blooming hahahaha *bangga amat*)

Anyway, Akyu lagih suka ama brand REVLON.
Nope g bukan mau promisi nih brand ye!
Kebetulan aje g lagih demen bgt ma warna2nya abis cantik2 sih bok *mana tahan*

Nih linknya klo mau liat swatch warna yo, See for yourself aight!

Terus harganya juga nyaman didompet.
Cuman $3.88 + tax state masing2 (itung sendiri deh)
G beli 8 kuteks kena roughly $33, Mayan bgt deh apalagi lagih krismon ginih :P

Warna2 yg udin g beli, coba en bagus, Poto dari kiri ke kanan:

*Fuschia Fever
*Chocolate Truffle
*Midnight Affair
*Frankly Scarlett
*Silver Screen
*Black Lingerie
*Red Hot Tamales

Missing "Plum Attraction" soalnye jatoh terus pecah monyong hiks, Kudu beli lagih!

Btw, Ini penampakan kuteks yg udin g pake en sempet g poto:

Poto dari atas ke bawah namanya si "Frankly Scarlet" en "Fuschia Fever"

Warna si Frankly Scarlett cakep deh.
Ini rada merah burem coz dipoto pas malem en pake flash.
Tapi klo dipoto siang bolong pas ada matahari, Iihhh cantik sumpeh!

Klo g bilang sih warnanya kya winter candy apple, Love it!

Terus si Fuschia Fever juga cantik bok, Ngga terlalu ngedangdut bgt deh warnanya dan tentunya tidak kya tanteh2 hahaha lol *maksa bgt deh*

So my pro & kontra with this kuteks (Especially REVLON brand) so far:
*Pro: Beautiful colors, Sumpeh cong!
*Kontra: Lama bgt keringnya, Aihhh takes bout hours but worthed for me.

There u have it. Now i'm officially benconggggggg kuteks ahakahakak :P
And i will not stop. Teteup akan hunting another color belon puas mak!
Next visit to walmart: RED RAVEN en PLUM ATTRACTION

Have a nice weekend everyone!

*Pictures courtesy of Mysexykitchen

*SUCH A TEASE

2009-02-20T19:39:00.000-08:00

Please don't tease me barneys arrghhhh!

Why? Because every time i went to your site and click the sale pages (Especially shoes & bags) they're always SOLD OUT but the pics still there, What???

Just take out the picture if its sold out then.

What a tease! I'm effin frustrated hahaha no I'm serious!

I wish they still had these two cute shoes of Louboutin (ofkorse on SALE) in the future.

I'm going to watch u like a mad woman.

Sounds crazy? Yep that's right because i will do crazy things for shoes hahaha...

I can't get enough of shoes, I love them so much :)

*Pics courtesy of Barneys.com

*DEAR EVERYONE

2009-01-01T04:52:00.000-08:00

Dear You, you, you and you (Everyone!)

I'm wishing y'all HAPPY NEW YEAR 2009
Hope you guys had a good and safe new year aight!

And so sorry for the delayed posting for the past months.
I will try my best to keep update my kitchen k :)
Catch you later alligator, Mwahhh!!!

Hugs & Kisses'
Mysexykitchen

*MEET AND GREET

2008-12-09T19:49:00.001-08:00

Last Saturday i had a chance to meet and greet with Giada De Laurentiis.
She's the host and a chef of "Everyday Italian" cooking show at Food Network.
I have lots of FUN meeting her for sure!
She's much more beautiful in person and very nice indeed.

I am very sorry i can't show you my face for privacy purpose.
I hope you guys understand and thanks for stopping by my site y'all!

And here's her (Giada De Laurentiis) new cooking book, I love it!
It called Giada's Kitchen (New Italian Favorites)

*Pics Courtesy of Mysexykitchen

SHE'S BACK BTCH

2008-11-22T03:18:00.000-08:00

I know this is had nothing to do with my baking stuff :P

I can't get over of Britney Spears new song (Unusual You)
Sounds pretty good dude, Click Here to listen.
It has an amazing beat almost mystical.
I think its going to bang in the club, I hope so :)

I can't wait to pick up her new album *Circus* due Dec 2nd '08.
To get sneak preview of her new album just go to YouTube or Click Here

Most of her new song sounds pretty good, Reminds me of her old-good day.
Queen B is back b*tch hahaha *lol*, Keep it up girl!

*Pics courtesy of Here

*FLOUR AND SUGAR GUIDE

2008-11-20T00:08:00.000-08:00

Holiday Season is around the corner y'all!
Are u guys excited? I am.
I love holiday season because of the food, the gift, the decoration, the spirit, the music, the togetherness (You named it, I love it!)
This is one of my favorite times of the year :)
One thing i don't like is the weather, Its freaking cold.

Since its holiday season around the corner,
You guys might doing some baking or maybe (not)?
Well, I just want to share with y'all about some good tips,
"Learn when and how to use the different types of flour and sugar"
It's a good idea to brush up on your knowledge of these two important ingredients.
Use this guide to help you stock your pantry with the right stuff so you can bake like a pro, Hope this helps.

Flours
All-purpose flour:
This basic flour is made from a mixture of high and low gluten wheat, and can be used in most baked goods. It can be bleached or unbleached, and the bleaching process is either natural or chemical. The two kinds can be used interchangeably in recipes. Flour is usually sold pre-sifted, which means you just need to give it a quick stir before you scoop it into a measuring cup.

Whole-wheat flour:
A favorite of health-conscious bakers, whole-wheat flour contains the wheat germ. It's high in fiber and nutrients, and also has a high fat content. You can substitute whole-wheat flour for half the all-purpose flour in a recipe, but any more could result in tough baked goods.

Cake flour:
This finely ground soft-wheat flour is high in starch and low in protein, your best option for baking tender cakes and pastries.

Bread flour:
Specially produced for yeast breads, this flour maximizes gluten content by using mostly hard wheat flour, plus other ingredients to help the yeast perform its best.

Sugars
Granulated sugar:
Sugar is important for baking – it makes cookies sweet and doughs tender. Granulated sugar is the most common type of sugar used, and it is made from sugar cane or beets.

Brown sugar:
This sugar is plain granulated sugar mixed with molasses. The color, light or dark, depends on the amount of molasses mixed in, and the darker version has a stronger molasses flavor. It is sold in boxes or plastic bags, but the bags are better at helping it retain its moisture. If you find your brown sugar has gotten hard, place it in a plastic bag with an apple wedge and leave it sealed for a day or two. The moisture will be magically revived.

Superfine sugar:
Also called castor sugar, superfine sugar is more finely ground than table sugar. It dissolves easily and is often used for meringues and when using cool liquids.

Confectioners' sugar:
Made from granulated sugar ground into a fine powder and mixed with a small amount of corn starch, confectioners' sugar is commonly used to make icings and candy, and is often decoratively dust over desserts. Because it tends to clump, it's a good idea to sift confectioners' sugar before using.

HAVE A WONDERFUL HOLIDAY SEASON YA'LL :)

*Tips courtesy from Here

*Pictures courtesy of Here and Here

*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

2008-11-12T00:27:00.000-08:00

Hello there!

Sorry for the delayed posting.

I was so busy this past months.

It's been a week I'm craving for this sweet dessert.

And today i had a chance to do it.

I copy the recipe from NCC site, Here

Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.

Its a very easy recipe to follow and very tasty.

Reminds me of my childhood memories *Good times*

Ingredients:

*For the crepes:

- 2 Eggs

- 250 gr All-Purpose Flour

- 500 ml Coconut Milk

- 1/2 Tsp Salt

- 2 Drops of Pandan Extract

- Vegetable Oil for Frying (I used unsalted butter, Yummy!)

*For the filling:

- 3 Cups Unsweetened Dry Coconut Thread

- 150 gr Palm Sugar, Cut very thinly

- 2 Pandanus (Pandan) Leaves

- 100 ml Water

Directions:

*For the crepes:

1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.

2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.

3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.

*For the filling:

In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.

*Recipe Courtesy of Here

*Pics Courtesy of Mysexykitchen

*VEGETARIAN DINNER

2008-09-11T19:39:00.000-07:00

Whoaaa its been so long eh?

Sorry i didn't mean to neglect my blog.

I was so busy for this past months!

Anywway today i had a chance to take a picture from my recent cooking earlier today.

Just easy vegetarian dinner as usual :D

L-R:

Top: (Spicy Coconut Mushroom and Spicy Tofu)

Bottom: (Stir fry veggies with cashew and Roasted baby potatoes with Southern Indian spices)

I will be right back shortly with my baking stuff :)

Take care and Have a good weekend everyone!

*ALERT: JALAPENOS OUTBREAK

2008-07-25T17:03:00.000-07:00

FDA: Avoid jalapenos from Mexico, not US

By LAURAN NEERGAARD, AP Medical Writer

Only jalapeno peppers grown in Mexico are implicated in the nationwide salmonella outbreak.
The government announced Friday in clearing the U.S. crop.

The Food and Drug Administration urged consumers to avoid raw Mexican jalapenos and the serrano peppers often confused with them, or dishes made with them such as fresh salsa.

But the big question is how those who love hot peppers would know where the chiles came from, especially in restaurant food.
"You're going to have to ask the person you're buying it from," said Dr. David Acheson, the FDA's food safety chief, who is advising restaurants and grocery stores to know their suppliers and pass that information to customers.

The big break in an outbreak that now has sickened nearly 1,300 people came on Monday, when FDA announced it had found the same strain of salmonella responsible for the outbreak on a single Mexican-grown jalapeno in a south Texas produce warehouse.

Tomatoes had been the prime suspect for weeks. And while those now on the market are considered safe to eat, health officials still haven't exonerated them from causing illnesses when the outbreak began in April.
The pepper discovery threatened to paralyze that industry, too.

Chile production is a $500 million crop in New Mexico alone, which produces most of the U.S. crop, state agriculture commissioners wrote the FDA on Thursday.
Friday's move clearing U.S. peppers came because clusters of illnesses around the country all seem to be tracing back to Mexican jalapenos, though not all sold through the McAllen, Texas, produce warehouse, Acheson said.
"Domestically grown products are not tracing back at all to the outbreak," he said in an interview with The Associated Press.

"On Monday, we didn't know exactly where they all were coming from. Today we're certain these are coming from Mexico."

FDA inspectors are on the farm that grew the only tainted pepper discovered so far, trying to determine where else it sent a harvest that began in April, Acheson said. The farm is large, but the question now is whether it harvested enough to be responsible for such a geographically large outbreak.

Mexican officials blasted the announcement as premature, saying the fact that no additional salmonella was found in the Texas warehouse doesn't eliminate that site as a suspect.

"Both U.S. and Mexican tomato producers are still dealing with the impact of premature public information given by the FDA in the past, and we expect the FDA to present solid scientific evidence to back today's announcement as soon as possible," said Ricardo Alday, spokesman for the Mexican embassy in Washington.

The news is a relief for U.S. pepper growers.
"It's good news, late in the process.

It's an announcement they should have made some days ago," said John McClung of the Texas Produce Association.
He called the warning still too broad, because many peppers from Mexico are grown on farms in regions not implicated.

At the same time, investigators from the Centers for Disease Control and Prevention are retracing the probe's early steps to see if jalapenos were missed early on — or if tomatoes did indeed play a role.

Initial reports from the first ill in New Mexico and Texas provided a strong link to tomatoes, but salsa was eaten, too, with less attention paid to its other ingredients.
"We're still very interested in looking at the role tomatoes played in this outbreak given the strong epidemiological association," said CDC's Dr. Ian Williams.

That is "very much part of the active investigation at the moment."
To date, the CDC has confirmed 1,294 people sickened from the outbreak.
It doesn't appear to be over yet, with people falling ill as late as July 10.

*Articles Courtesy of Here
*Pictures Courtesy of Here

*TOLLHOUSE COOKIES

2008-07-24T00:06:00.001-07:00

Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

Directions:
1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

*COLORFUL CASHEW CURRY

2008-07-21T23:52:00.001-07:00

Last Thursday i went to Thai Restaurant with my babe.
And right away i fall in love with this one dish called "Cashew Curry"

Oh boy, I gotta have and search this recipe for sure :)
Whenever i search for a recipe, I always use the google search engine.
I get quick results and voila i found the similar recipe here.

And for tonight dinner i made this easy yet delicious cashew curry, We both love it for sure :)

Best served with white rice, spicy fried tofu and papaya salad, Yummy-O!

Ingredients:
- 1/2 Lb Whole Cashew

- 2 Tbs. Olive Oil or Butter

- 5 Shallots, Thinly sliced (or Green onions)

- 1/4 Cup Red Bell Pepper, Chopped- 1/4 Cup Peas (Optional)

- 1 Tsp. Curry Powder

- 1 Lemon, Zest of (or 2-in piece of Lemongrass)

- 1 Tbs. Coriander

- 1/2 Tsp. Turmeric

- 1/2 Tsp Salt

- 2 Green Chilies, Thinly sliced

- 3 Garlic Cloves, Minced

- 2 Slices Ginger, Thin slices

- 15 Oz Unsweetened Coconut Milk

- 2 Tbs. Cilantro, Chopped

Directions:
1. Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.

2. Add the curry, lemon, turmeric, chilies, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.

3. Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*COOKIES ANYONE?

2008-07-20T22:39:00.000-07:00

Today i met with my friends.
And i brought them some cookies.
I made & prep them last night and i bake it this afternoon.
Thank goodness they like it hehehe!

Btw, I have a wonderful evening.
Thanks to you guys, You know who you're :)

The recipe came from 500 Cookies recipe book.
I bought it from Costco only $10, Love the price and the recipe book for sure!

Here's the Peanut Butter Cookies & White Chocolate Chunk Cookies recipe:
Peanut Butter Cookies
Makes 2 Dozen

Rich and creamy...
These cookies are a real indulgence for peanut butter fans.

Ingredients:

- 1 1/ 2 Cups All Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Cup (1 Stick) Sweet Butter

- 1/2 Cup Superfine Sugar

- 1/2 Cup Unrefined Light Brown Sugar

- 1 Egg

- 1 Cup (8 oz.) Crunchy Peanut Butter

- Pinch of Salt

Directions:

1. Sift the flour and baking soda together. In a separate bowl, Beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.

2. Wrap the dough in foil or parchment and refrigerate for at least 2 hrs, Preferably overnight.

3. Preheat the oven to 325 F (160 C). Shape the dough into 1 1/4-in. (3 cm.) balls and place then 2 in.(5 cm.) apart on baking sheets. Flatten slightly with a fork. Bake 15 minutes or until golden.

4. Remove from the oven and allow to cool. Store in an airtight container for up 5 days.

---------------------------------

White Chocolate Chunk Cookies

Makes 2 Dozen

For all those white chocolate fans, This one's for you :)

Ingredients:

- 1/2 Cup (1 Stick) Sweet Butter

- 1 Cup Superfine Sugar

- 1 Egg

- 2 Tsp. Vanilla Extract

- 1 1/4 Cups All- Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Baking Powder

- 1/4 Tsp. Salt

- 1/4 Cup Oatmeal

- 1 1/2 Cups (8 oz.) Chopped White Chocolate Chunks (I used White Chocolate Chips/Morsels)

Directions:

1. Preheat the oven to 375 F (190 C). Beat the butter and sugar and then add the egg and vanilla.

2. Sift together dry ingredients and stir in the oatmeal. Incorporate the mixed dry ingredients and chocolate into the butter mixture.

3. Roll into balls and use your fingers to flatten onto a non-stick baking sheet 2 in. (5cm.) apart.

4. Bake for 8 to 10 minutes, Cool 5 minutes. When cool, Store in an airtight container for 4 to 5 days.

*Recipe Courtesy of 500 Cookies pg. 23 & 131 By Philippa Vanstone

*Pictures Courtesy of Mysexykitchen

*ALERT: TOMATOES OUTBREAK

2008-06-10T17:03:00.000-07:00

The Food and Drug Administration is alerting consumers nationwide that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes.

The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

The specific type and source of tomatoes are under investigation.
However, preliminary data suggest that raw red plum, raw red Roma, or raw round red tomatoes are the cause.

At this time, consumers should limit their tomato consumption to tomatoes that have not been implicated in the outbreak.

These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

*UPDATE: June 10, 2008:
The Food and Drug Administration has expanded its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw, red tomatoes.

At this time, FDA is advising consumers to limit their consumption of tomatoes to the following types of tomatoes.

The following types of tomatoes listed below are NOT likely to be the source of this outbreak.
1. Cherry tomatoes
2. Grape tomatoes
3. Tomatoes sold with the vine still attached
4. Tomatoes grown at home

Also, FDA recommends consuming raw red plum, raw red Roma, or raw red round tomatoes only if grown and harvested from the following areas that HAVE NOT BEEN ASSOCIATED WITH THE OUTBREAK:
*(California, Georgia, Hawaii, Louisiana, Maine, Maryland, Minnesota, Mississippi, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, West Virginia)*

*(Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, Puerto Rico)*

Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information.

Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.

Restaurants, grocery stores, and food service operators have been advised by the FDA not to offer for sale or service raw red plum, Roma, or red tomatoes and products made from these types of tomatoes unless they are from one of the areas listed above.

Since mid April, there have been 167 reported cases of salmonellosis nationwide caused by Salmonella Saintpaul, an uncommon form of Salmonella.
At least 23 hospitalizations have been reported.

*Articles Courtesy of Here
*Pictures Courtesy of Here

*FLOURLESS CHOCOLATE CAKE

2008-06-02T00:14:00.000-07:00

Hey there? How's your weekend? Hope y'all doing just fine.

Couple days ago was my Mom-in law B'day.

So i made this special flourless chocolate cake for her.

Turns out she loves it, Thank goodness :)

Good quality chocolate really makes this cake, So don't skimp.

If you use a 9-inch springform pan instead of the preferred 8-inch,

Reduce the baking time to 15-20 minutes.

Here's the pics before and after oven, Enjoyed!

When serving this cake, It helpful to use a sharp, thin-bladed knife and to dip the knife into a pitcher of hot water and wipe the blade clean before making every cut.

Because this cake is very rich, Thin slice are in order :)

And this flourless chocolate cake requires a water bath to keep it from overcooking.

Ingredients:

- 1 Pound Semisweet or Bittersweet Chocolate, Chopped coarse

- 16 Tbsp (2 Sticks) Unsalted Butter, Cut into 16 Pieces

- 1/4 Cup Strong Coffee

- 8 Large Eggs, Cold

- Confectioners' Sugar or Cocoa Powder (For dusting & serving)

- Raspberry & Mint Leaves (For serving, Optional)

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven for 325 F. Lightly coat an 8-inch springform pan with vegetable oil spray, Then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in large roasting pan. Bring a kettle of water to a boil.

2. Heat the chocolate, butter, and coffee together in a large bowl in the microwave, whisking often until the mixture is melted and smooth about 1-3 minutes. Let cool slightly.

3. Whip the eggs in large bowl with an electric mixer on high speed until they double the volume, 5-10 minutes. Fold one-third of the whipped eggs into the chocolate mixture using a large rubber spatula until only a few streaks of eggs are visible. Repeat twice more with the remaining eggs, Then continue to fold until there are no streaks.

4. Scrape the batter into the prepared pan inside the roasting pan and smooth to the top. Set roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake until edges are just beginning to set, A thin glazed crust has formed on the surface and an instan-read thermometer inserted halfway into the center reads 140 F, 20-25 minutes.

5. Carefully remove the springform pan from the water bath and let cool completely on a wire rack, about 3 hours. Cover with plastic wrap and refrigerate overnight.

6. About 30 minutes before serving, Run a paring knife around the edge of the cake to loosen, Then remove the sides of the pan. Invert the cake on a parchment-lined plate and peel off the parchment on the bottom. Flip the cake upright onto a serving platter, Discard the second piece of parchment and let come to room temperature. Dust with confectioners' sugar before serving and add some raspberry and mint leaves if u desire.

*Recipe Courtesy of The America's Test Kitchen Family Cookbook pg.551-552

*Pictures Courtesy of Mysexykitchen

*I'M OBSESSED WITH...

2008-05-27T23:02:00.000-07:00

Lately I'm obsessed with Nutella.
You probably wondering, What the heck is Nutella anyway?
Nutella is a Hazelnut spread with skim milk & cocoa.

OMG, I can't get enough of it!

I've been eating it with butter croissant for the past 2 weeks, Crazy yet good hahaha....

And oh yeah it does taste heavenly, Try it for yourself :)

*Pics Courtesy of Mysexykitchen

*HOW TO CHOOSE EGGS?

2008-05-26T00:20:00.000-07:00

Which Eggs Should You Be Eating?

I found these helpful articles from Here.
By Alexandra Guarnaschelli

Times have changed. Cage-free? Organic? Brown? White? Omega-3s? Help!

Here are some tips to help you figure out which eggs you should be eating:

1. Brown or white? In actuality, color is simply an indication of the breed of hen. Find the freshest egg with the most flavor and let color be a secondary concern.

2. Extra Omega-3s? Omega-3 eggs come from a hen whose diet has added flaxseed, which yields an egg containing an average of 225 mg of Omega-3 fatty acids and vitamin E.

The countless health benefits for humans make these eggs a tempting purchase. My opinion? Eat a piece of fresh fish salmon or sardines or Atlantic mackerel, for example. And get a pure dose of Omega-3's. Let eggs be eggs.

3. Does your egg need exercise? Cage-free and free-range eggs are from hens raised without the confines of a cage, though they may or may not have spent much time outdoors.

Organic eggs are from hens that are raised with the most holistic approach: their feed must meet organic standards, they must be raised humanely and sustainably, and they must be given access to the outdoors. Hey, happier hens do lay tastier eggs.

4. Does local make a difference? Nothing is better than local eggs.

They may have a feather or two stuck to them or a slightly imperfect shape and they may or may not be certified organic; however, they have one quality I prize: I know exactly where my food came from and how it came to be!

In some cases I can even ask the farmer when the eggs were laid and what they were fed. At $2.20 for a dozen large eggs and all the information I could want about my food, I call it a bargain! I refrigerate the eggs the minute I return from the market.

5. Is spending more really worth it? I think so.

Some parts of your diet are hard to manage on a budget. Beef, for example, can make a costly difference if you're looking to go organic at home. Eggs are less significant.

Try making one evening meal a week where your organic eggs take center stage. Make a huge open-faced vegetable omelet, for example, or try a quick chicken stir-fry and fold in a few eggs during the last two minutes of cooking.

*Picture Courtesy of Here

*Article Courtesy of Here

*Meet Alexandra Guarnaschelli , Click Here

*DURIAN MUFFINS AND CAKE

2008-05-25T20:59:00.000-07:00

Hello again folks :)
Today i was in the mood for Durian Muffins.
So i tried this yummy recipe from Here
Some of my friend introduces me to this site (Thanks Tarissima!)

This is a very versatile and fast recipe. Not only its moist and delicious because of the yogurt. The same batter can be used to make a Durian Cake.

Since i still have lots of Durian Flesh, I made a Durian cake :)

Guess what? I think i like the cake better than the Muffins :)
And the yogurt makes both of these Durian muffins & cake taste even better.

Ingredients:
- 100 gr Plain Flour

- 125 gr Cake Flour (I'm using Organic Pastry Wheat Flour)

- 1 Tsp Baking Powder

- 1/2 Tsp Baking Soda

- 200 gr Unsweetened Plain Yogurt

- 160 gr Durian Flesh (I'm using frozen durian, Then i puree the durian flesh)

- 85 gr Unsalted Butter

- 2 Eggs, Room Temperature, Well Beaten

- Almond Flakes for sprinkling (Optional)

Directions:

1. Grease/Line 12 muffins pan and small bundt pan, Preheat oven to 180 C (356 F)

2. Sift flours, Baking soda & baking powder. Combine yogurt and durian flesh/puree, Mix well.

3. Cream butter & sugar until light and creamy. Dribble in eggs slowly about 1 tbsp at a time. Beating constantly for about 2 minutes.

4. On a LOW speed beat in 1/3 of flour mixture until just combined. Beat in 1/2 of the yogurt mixture then beat in 1/2 of the remaining flour mixture. Follow by the remaining yogurt. Finally beat in the remaining mixture.

5. Divide mixture into muffins pan and bundt pan.

For Muffins: Sprinkle almond flakes on top. Bake 20-25 minutes.

For Durian cake: Sprinkle almond flakes on the bottom of the bundt pan. Bake 45-50 minutes.

*Tips for Cake Flour substitute, U can peek in Here!

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*VEGETARIAN INDIAN FOOD

2008-04-04T22:52:00.000-07:00

Today i am making a simple Vegetarian Indian Food.
It's delicious and pretty easy to make :)
L- R: Stir fry garbanzo beans and corn, Roasted baby potatoes with southern Indian spices, Stir fried cabbage with red peppers and peas, Green beans with coconut.

The recipe came from "American Masala"
I bought the recipe book from Costco.
I love the book, Because the recipe is pretty simple, Easy to follow and the results are extraordinary.

*Pictures Courtesy of Mysexykitchen

*PANDAN CAKE (BOLU PANDAN)

2008-04-03T12:20:00.000-07:00

Last night, I was going to make a Pandan Cake.
I thought i still have any pandan extract left.
Oh no, I'm totally out of pandan extract.
Yeah, I know i should have known better.
Next time i will double-check for sure :)

It's still a Pandan Cake minus the green paste though :D
I like this yellow plain cake. Not so bad, Actually!

In case some of u guys didn't know what Pandan Cake is?
You guys can peek in Here.

Ingredients:
- 6 Eggs, Room Temperature
- 150 gr White Sugar
- 100 gr Butter or Margarine, Melted (I use unsalted butter)
- 1 Tsp Pandan Extract

*Sift together (Dry Ingredients):
- 150 gr All-Purpose Flour
- 1/2 Tsp Baking Powder

Directions:
1. Beat eggs and sugar until white, thick and fluffy enough.
2. Pour the dry ingredients little by little along with melted butter. Make sure the batter mix thoroughly when u apply dry ingredients & melted butter.
3. Add pandan extract, Mix it together. Grease 20 cm round pan with butter and flour and then pour the batter.
4. Bake 350 F for 30 minutes or until the cake is done.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*EASY OATMEAL MUFFINS

2008-04-02T18:58:00.000-07:00

This morning i made these easy yet tasty Oatmeal Muffins for breakfast.
I can't get enough of it, Because its freakin' delicious.
And the best part: These muffins has chocolate chips and coconut flakes in it.
Can't get any better eh? Yummy-o :)

These are so easy to make, Seriously!
Go head try it yourself, The muffins recipe came from here
Thanks for sharing it with me, I love it :)

Ingredients:
- 1 Cup Oatmeal
- 1 Cup Boiling Water
(Mix together and let stand for 20 minutes)

- 1/2 Cup White Sugar + 2/3 Cup Palm Sugar (I use 2/3 Cup Brown Sugar)
- 1/2 Cup Butter or Margarine
- 2 Eggs, Well Beaten
- 1 Tsp Baking Soda (I use 1/2 Tsp)
- 1 Tsp Salt (I use 1/2 Tsp)
- 1 Tsp Vanilla Essence
- 1 Cup All-Purpose Flour
- 1 Cup Chocolate Chips
- 1 Handful of Coconut Flakes

Directions:
1. Cream sugar and butter until smooth.
2. Add eggs and beat thoroughly.
3. Mix the dry ingredients together and add the chocolate chips, coconut flakes then add to the batter, Mix well with spatula or spoon.
4. Add vanilla essence, Stir in oatmeal mixture gently. Bake 375 F for 20-25 minutes.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*INTRODUCING

2008-03-26T17:59:00.000-07:00

A new addition to complete my kitchen :)
I am so glad that i found this, Seriously!
Because i want to create the ultimate Tuscan kitchen.

Btw, It's a Sonoma Collection fruit bowl and cookie jar.
The price is very good and it's hand-painted by expert craftsmen. Can't get any better.
Absolutely a beautiful and elegant piece, Love it!

I bought it from here. Go get yours :)
Here's more picture, Enjoy folks:

*Pics Courtesy of Mysexykitchen

*FROSTING RECIPES

2008-03-19T16:10:00.000-07:00

Here's the Frosting Recipes that i promise to u guys :)
Sorry for the delayed post folks!

*COCONUT FROSTING
Makes about 3 Cups
Start to finish: 10 Minutes (FAST)

Ingredients:
- 2 Tbsp Heavy Cream
- 1 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- Pinch Salt
- 16 Tbs (2 Sticks) Unsalted Butter, Softened
- 1/4 Cup Cream of Coconut
- 3 Cups Confectioners' Sugar

Directions:
1. Stir the cream, extracts and salt together until the salt dissolves.
2. Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth about 20 seconds. Reduce the speed to medium-low, Slowly add the confectioners' sugar and beat until smooth 2 to 5 minutes.
3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy about 4 to 8 minutes.

*FYI:
3 Cups Confectioners' Sugar is too sweet for me.
So, I reduce to 1 1/2 Cups to 2 Cups.

*To Make Ahead:
The frosting can be made up to 2 days ahead and refrigerated, Wrapped tightly in plastic wrap. Before using, Let stand at room temperature to soften then whisk briefly to re-luff.

And here's another frosting recipe.
This frosting should be spread on very thick.
Then swept into big, glossy swirl using the back of a spoon.
This recipe will make enough for a two-layer cake, a three-layer cake or two 9 by 13 inch sheet cakes.

*SEVEN-MINUTE FROSTING
Makes 5 Cups
Start to finish: 15 Minutes (FAST)

Ingredients:
- 1 1/2 Cups Sugar
- 2 Large Egg White, At room temperature
- 6 Tbs Cold Water
- 1 1/2 Tbs Light Corn Syrup
- 1/4 Tsp Cream of Tartar
- Pinch Salt
- 1 Tsp Vanilla Extract

Directions:
1. Bring 2 inches of water to a simmer in a large saucepan. Combine the sugar, egg whites, water, corn syrup, cream of tartar and salt in a large bowl.
2. Set the bowl over the saucepan and beat with a hand-held electric mixer on high speed until the eggs whites have quadrupled in volume and are shiny about 7 minutes.
3. Remove the bowl from the saucepan, Add the vanilla and continue to beat for 2 minutes, Use immediately.

*Test Kitchen Tip:
This classic frosting is more like glossy, snow-white meringue than frosting due to its fluffy, ethereal texture. And because of its unique cooking method, The recipe yields an ample amount. There is simply no way to halve or decrease it.
But that's' good, Because when you ice a cake with this frosting you really lay it on thick, Then fashion big pretty swirl. Depending on the cake you are icing, You may have some extra frosting.

*Making 7 Minutes Frosting:
The only way to make this magically fluffy, snow-white frosting is to whip it in bowl set over a double broiler. Its easiest though to set a large bowl over a pan shimmering water (Rather than use a double broiler) because the bowl provides more whipping room.

*Recipes Courtesy of The America's Test Kitchen Family Cookbook Pg.538 & 533
*Pictures Courtesy of Mysexykitchen

*DARK CHOCOLATE CUPCAKES

2008-02-22T13:06:00.000-08:00

Hello again guys, How r ya?
Here's my dark chocolate cupcakes creation entree.
Quick to make and very chocolate-y.
These cupcakes can be put together without the use of an electric mixer.

Basically i make a dark-chocolate cupcakes as a base.
Then i added with some chopped walnuts, kashi cereal, coconut frosting along with some toasted shredded coconut and heart confetti sprinkle on top.
You can also adds with whatever you like, Help yourself :)

Btw, I will post up the coconut frosting plus 7 minutes frosting recipe shortly.
Here's another shot of my cupcakes creation, Enjoy :)

Ingredients:
- 16 Tbsp (2 sticks) Unsalted butter, Cut into 16 pieces
- 4 Ounces Bittersweet Chocolate, Chopped
- 1 Cup Dutch-Processed Cocoa Powder
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Large Eggs, At room temperature
- 2 Tsp Vanilla Extract
- 1 1/2 Cups Sugar
- 1 Cup Sour Cream

Directions:
1. Microwave the butter, chocolate and cocoa together, Whisking often until melted and smooth about 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, Adjust an oven rack to the middle position and heat the oven to 350 F. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda and salt together in large bowl and set aside.
3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
4. Sift 1/3 of the flour mixture over the batter then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (The batter will be thick).
5. Fill the cupcake liners about 2/3 full. Bake until a wooden skewer inserted into the center of a cupcake comes out with few crumbs attached about 18 to 22 minutes, Rotating the pans halfway through baking.
6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let it cool completely on the racks before frosting about 1 hr.

*Oven Temperature Matters:
Just 25 degrees makes a difference in this chocolate cupcakes recipe. Bake at 375 degrees, The cupcakes form odd peaks. Bake at 350 degrees, They form domed tops that are much easier to frost.

*To Make Ahead:
The cupcakes can be stored, Unfrosted in an airtight container at room temperature for up to 3 days or frozen in zipper-lock freezer bags for up to 3 weeks. Defrost at room temperature before frosting.

*Tips For The Ultimate Cupcakes:
The ultimate chocolate cupcakes taste just as good to adults as they do to kids. The first key is to use both cocoa and chocolate to really drive home the chocolate flavor.
Second, Using melted butter made these little cakes more tender and eliminated the need for an electric mixer.
Lastly, Sour cream makes the cupcakes taste even moister and richer.

*Recipe and Tips Courtesy of The America's Test Kitchen Family Cookbook Pg.534
*Pictures Courtesy of Mysexykitchen

*HAPPY VALENTINE'S DAY

2008-02-14T18:23:00.000-08:00

HAPPY VALENTINES DAY EVERYONE :)
Hope u had a great one, Catch u later!

xoxo'
Mysexykitchen

*Picture Courtesy of Mysexykitchen

ME AND MY KITCHEN

*COUNTING THE DAYS

*CURRENT OBSESSIONS

*SUCH A TEASE

*DEAR EVERYONE

*MEET AND GREET

*SHE'S BACK B*TCH

*FLOUR AND SUGAR GUIDE

*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

*VEGETARIAN DINNER

*ALERT: JALAPENOS OUTBREAK

*TOLLHOUSE COOKIES

*COLORFUL CASHEW CURRY

*COOKIES ANYONE?

*ALERT: TOMATOES OUTBREAK

*FLOURLESS CHOCOLATE CAKE

*I'M OBSESSED WITH...

*HOW TO CHOOSE EGGS?

*DURIAN MUFFINS AND CAKE

*VEGETARIAN INDIAN FOOD

*PANDAN CAKE (BOLU PANDAN)

*EASY OATMEAL MUFFINS

*INTRODUCING

*FROSTING RECIPES

*DARK CHOCOLATE CUPCAKES

*HAPPY VALENTINE'S DAY

SHE'S BACK BTCH