Lasagna

I fell in love with lasagna (as many other food hehehehhe..) when I first tried it at my friend's house a few years ago. Since then, I tried them a few times, at restaurants but nothing beats the one that my friend cooked. I have asked her to teach me how to cook this dish but with her and my busy schedule, the cooking class never happened, and the craze for lasagna slowly fades away.

Until early this year, somehow, I dreamed about making lasagna again.. I search for the recipe the internet, and not to mention long hours learning it on Youtube on how to exactly do it. And today, I finally have the guts to try making it for the first time. Long recipe (story) short (hahhaa..), this is the result of my learning. An AMAAAZING lasagna!

Recipe? I just copy foodwishes.com's recipe for the meat sauce and a basic bechamel sauce to complement it. That was it! It was pretty simple and I think I could do this again. Do let me know if you want the exact recipe for this ya.

Again, it is AMAAAZING :)

Tub Tim Krob

I had lunch with a few friends the other day at a Thai restaurant. The food was ok but the dessert was great! I had tub tim krob or waterchestnut or red rubbies and this is one Thai dessert that I loove. I used to make this dessert a few years back but coming out of that restaurant, I swear that I would make it again. I just couldn't have enough of it!

This dessert is quite simple to make really. All you need is small sack (about 10) water chestnuts, red food coloring, tapioca flour, sugar and coconut milk. Start will peeling the water chestnuts (I got mine done by my daughter) as I don't really like doing it. Then dice them, size is up to you. Then mix the diced water chestnuts with a few drops of red food coloring, leaving it for 5 minutes for the color to be absorbed. Meanwhile, boil a pot of water, put pandan leave if you like. Put some tapioca flour in a bowl, put the colored water chestnuts into the bowl. Shake the bowl to make the flour stick to the water chestnuts. To make the flour thicker, spray some water to the already floured water chestnuts, and repeat the process. When the water is boiling, put the floured water chestnuts in batches into the water. Cook for 3-4 minutes, until the water chestnuts float. Using a slotted spoon, take the water chestnuts and tip them in an iced water. This prevents them from sticking together. Repeat the process till all the water chestnuts are cooked.To serve, put some water chestnuts into a bowl, add coconut milk, and some ice. Heaven!

Baklava

It's been a looooong time since I posted anything in this blog. Ok, let's talk about my latest project - Baklava! It's my new favorite, and it's all because of Chef Ammar. He made it look sooooo easy to make this mediterranean dessert. So, I began searching for the how-to's on Youtube. And I found this easy to follow video: http://www.dedemed.com/mediterranean/baklava-recipe.

All the ingredients are super easy to find, except for the filo pastry, but now that I found the shop that sells the pastry, everything is like I said, super easy! I did not say that the actual making of this dessert is super easy though... It requires some patience (which is not really my area..) to lay the pastry and brush it with the melted butter. But how do you actually do this? I will not write the recipe here, so please go to the website above and read it yourself ok :)

Thanks Dedemed for this great recipe. I really hope you guys could make it and eat this dessert. Believe me, it's awesome!