{Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 4

Chickpeas and potatoes marinated for 24 hours – so full of flavors, so tasty and insanely awesome! 

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 2

I could literally eat this very single day!!! – Elaine


I can’t predict things. Of course, I can’t. I am not a physic.

But I can feel that something will happen. Sometimes I can tell what it is and other times, not. It happened to me several times.

I will be going on a short break and will be in a place where internet connection has no assurance, so I wanted to be a co-host before that… but Angie somehow read thoughts over the clouds and here I am. It’s crazy, but I knew she’ll ask me if I want to choose my partner – she did. I was thinking about a certain person, but I thought of letting Angie decide. I was literally smiling when I replied “Anyone would do”. But honestly, (again) I knew she would choose Elaine. The next day, I mentioned Elaine’s name before I opened my email and Hiyaaaa! It’s Elaine!! :D Elaine is not only a fellow blogger, but a very good friend as well. And I am very blessed to have her around. <3

Enjoy the fun and join Fiesta Friday #83 by clicking the badge below. Please do link up, guys! ;)



I have mentioned somewhere that I have about 10 or 11 topics to write, and they already have their dates. And my V&V which features Elaine’s amazing recipe is scheduled also today. How awesome, yeah? I have already set the date even before Angie emailed me about co-hosting. ;) And I am very thrilled!

On to the amazing, amazing recipe…

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 3

My mouth always waters when I see Elaine’s post. I must admit that she inspires me a lot to eat those fabulous foods. I am always in awe of her creativity and talent. The first time I saw her Lebanese Inspired Marinated and Roasted Chickpeas and Potatoes, I told myself I am going to make it. It took me some time and I regret that. I also love Selma’s take on it with chicken thighs, but I decide to make Elaine’s first.

Lebanese Inspired Marinated And Roasted Chickpeas and Potatoes

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 400g floury potatoes
  • 1 lemon, juiced
  • 8 whole cloves garlic
  • 75 ml olive oil
  • 1.5 tsp soft light brown sugar
  • 2 tsp mayonnaise (egg free if you would like to make this vegan)
  • 2 tsp Harissa paste (use less if uou want it less spicy)
  • 1/2 tbsp tomato paste
  • 400g tin of chickpeas
  • Salt and pepper, to taste


  1. Peel your potatoes and cut them into chunks. Wash and drain. Drain the liquid from your chickpeas. Place them in a shallow dish.
  2. Add in the reat of the ingredients and mix very well. Tightly Cover the dish. Place it in the fridge for 24 hours.
  3. Nexy day: preheat your oven to 360 F. Remove the lid/cover from the dish and replace with aluminum foil. Bake for 45 minutes. After completing the 45 minutes, bake uncovered for another 20 minutes or until the crips and lovely golden brown.

For the original recipe, kindly visit Elaine’s post. And for more mouth-watering recipes, please do take time to visit FoodBod. ;)

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 4

Oh my! This dish is insanely good! The flavors are just in balance and it’s really super tasty after the 24 hours marinating process. I strongly recommend this! ;)

What do you think, Elaine? Are you surprised? :D

I hope you all loved my V&V for today and please don’t forget to link up. :) Have fun at the party!


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I am also sharing this amazing dish at:

Hey, I have other vegetarian dishes as well. ;)


Dark Chocolate Strawberry Shortbread Cookies

It’s a little disappointing when you plan something only to find out that almost everything is ruined.

After a month of no baking, I badly missed it. I have written down all the recipes I’d like to make and even put it on schedule. I am also taking a break sometime next month, so I prefer to do some baking and cooking ahead of time. See – I have listed 3 recipes for every Saturday. After my boss asked me to report to work during Saturdays before I go on a short break, my mind was in a complete chaos. I am lucky that I have cooked and baked long before for the blog – that’s what planning ahead does to me. :D I will be on my third Saturday tomorrow and made 3 recipes so far (one is a no-bake).

Dark Chocolate Strawberry Shortbread Cookies - The Not So Creative Cook
I tried Googling easy recipes or no-bake, but I found nothing that suits my limited time. I still followed some on my list.

These yummies came out too sweet for me. What I’d do differently next time is to completely remove the sugar from the shortbread cookies since the strawberry jam is I used is already sweet. You can lessen yours, too, if you desire to. Nonetheless, I just love these cookies!! So yummy and perfect with a cup of tea. <3

Dark Chocolate Strawberry Shortbread Cookies


  • 6 oz butter
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 1¾ cup flour
  • pinch of salt
  • ¼ cup strawberry jam
  • ¼ cup dark chocolate, melted
  • Powdered sugar drizzle (optional)


  1. Preheat oven to 350 F. 
  2. In a large bowl or using your stand mixer, beat butter, sugar, and vanilla extract until completely combined and fluffy. Add in the flour and salt. Beat until just combined.
  3. Roll dough out into a flat disk, then cover with plastic wrap and chill for  about 30 minutes. Remove, then roll the dough out to about ½ inch in thickness.
  4. Use about 3 inch cookie cutter and bake on a parchment paper-lined baking sheet for 10 minutes, or until the edges become golden. Remove and let cool.
  5. Place a ½ tsp of jam on each cookie, then drizzle with the dark chocolate and powdered sugar drizzle if desired.


  • The source recipe calls for 1/2 cup sugar. 
  • You can use any jam you prefer. I just love strawberry a lot. 

Source recipe: Dark Chocolate Strawberry Shortbread Cookies by Apple of My Eye

I hope you enjoy these cookies. Have a lovely weekend!!


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I am sharing this at Fiesta Friday #82, hosted by the Amazing Angie. For this week’s FF, please welcome our first time co-host, Sarah @ Sarah’s Little Kitchen and a returning one, Kaila @ GF Life 24/7. Please do link up, guys! ;)

I am sharing these cookies at

Showcase Your Talent ThursdayFoodie FriDIYTasty TuesdaysTotally Terrific TuesdayTurn It Up TuesdayMelt in Your Mouth MondayWhat’d You Do This Weekend?!Lou Lou Girls Fabulous PartyRecipe of the Week | Friday Favorites | Foodie Friends Friday | Saucy Saturdays | Sunday Sweets | Happiness is Homemade |


Featured at:

Saucy Saturdays #9


Are you a cookie monster?

Twist Cookies


Oatmeal Raisin Cookies


Honey Sriracha Chicken Wings

Sriracha Chicken Wings by TheNotSoCreativeCook

Baked chicken wings coated with honey-sriracha sauce.  Sticky, sweet and mildy spicy. 

Sriracha Chicken Wings by TheNotSoCreativeCook 4

You know when you make an excellent dish when you want to take photos again, but you realized its too late.

I think some of you are aware that I love Sriracha. But honestly, I haven’t tried using it as is. I love Sriracha-based sauces or dips. I love anything with Sriracha on it. Honey, on the other hand, I haven’t tried cooking or baking with it. I have honey, but I usually use it in dips and on smoothies.

I prepared the sauce according to the instructions below and coated the chicken wings. The smell is just beyond amazing that I could just dive in into the sauce. I prepped my props and I was very happy with the photos. Of course, one of the awesome things of being a food blogger is you get to enjoy the fruit of your labor.

Sriracha Chicken Wings by TheNotSoCreativeCook 3

You enjoy. You enjoy. And you enjoy… without even realizing that you can make the dish yummier and more appetizing. The light bulb over my head sparked or let me say gave me fireworks when I thought of broiling the chicken wings. Ugh! The sun is down by that time. Why can’t the light bulb turn its light on at daytime? Because it’s daytime and it’s saving energy? :D Wrong time to save. Well, it’s too late. No natural light and I hate taking photos without it.

However, I proceed with the broiling thing… er, not broiling… I placed the chicken wings inside a oven toaster and I did my thing. ;) It came out incredible. I could just slap my face by not being able to think about it when the sun is up. Blogger problems. :|

This Sriracha Chicken Wings is beyond amazing. It has sticky, sweet, mildly spicy sauce.

Sriracha Chicken Wings by TheNotSoCreativeCook 5

The smell alone is to die for. The chicken wings is first baked, then smothered with the super delicious sauce. My strong suggestion, go ahead and broil them after coating them with the sauce until they get little charred. Alternatively, you can just grill them directly outside.

Honey Sriracha Chicken Wings


  • 2 TB olive oil
  • 1 kg chicken wings, split, no tips
  • 2 tbsp butter
  • 1 tbsp garlic powder
  • 1 tsp fresh ground black pepper
  • 3 tsp kosher/coarse salt

For the Sauce:

  • 5 tbsp butter
  • ½ cup pure honey
  • ¼ cup Sriracha (use less if you want it mild)
  • 1 tbsp regular soy sauce
  • 2 tsp freshly squeezed lime juice
  • lime wedges for garnish


  1. Preheat oven to 400 F. Line a large baking sheet with foil and grease the foil.
  2. Dry the chicken, set aside.
  3. In a bowl, combine oil, butter, garlic powder, salt, and pepper. Mix well. Pour mixture over dried wings, tossing to coat thoroughly.
  4. Place wings in single layer on foil lined baking sheet. Bake 45-50 minutes or until browned and crisp.
  5. While chicken is baking, make the sauce. In a small pot, melt butter. Add rest of sauce ingredients, constantly stirring, until mixture starts to bubble. Immediately remove from heat and set aside.
  6. Transfer baked wings to a large bowl. Pour as much sauce as desired over wings, tossing to coat well. You can set aside some sauce if you want extra dipping sauce.
  7. Optional, but highly recommended: Place your chicken wings on a baking sheet, broil them till they get charred. You can also do this is an oven toaster like I did. It works really well. ;) 
  8. Serve immediately while chicken is crisp.
  9. Garnish with lime wedges if desired.


To grill outside: coat the chicken with some sauce and grill until cooked/charred. Save some for basting or dipping.  

Source recipe: Honey Sriracha Chicken Wings by Chew Out Loud

Sriracha Chicken Wings by TheNotSoCreativeCook

I tell you – you will love this. Also, BBQ season is here. This is really awesome for BBQ parties. Pair them with rice? Oh, you know how much I love rice. I promise myself that I will make this often. Once I do make this again, I’ll make sure to take photos and update this post. One last note: I am head over heels over this dish! It seems like I found myself a new love, eh? :D

I hope you enjoy this lip-smacking dish and will have the chance to try the recipe.

Have a fabulous weekend! Happy partying! Thank you for spending time with me today.


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I am sharing this at Fiesta Friday #81, hosted by the Amazing Angie. Again, we are co-hosting this week. I have participated in voting, how about you? Please do vote for your favorite entries this week.

I am also sharing this amazing dish at

Tasty TuesdaysWhat’d You Do This Weekend?! Melt in Your Mouth MondayHappiness is Homemade | Saucy Saturdays | Recipe of the Week | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Turn It Up Tuesdays | Tickle My Tastebuds Tuesday | What’s Cooking Love | Wake Up Wednesday | Friday Favorites |  Foodie Friends Friday | Munching Mondays | Show and Tell Link Party


Featured at:

Friday Favorites #273


Still hungry for chicken??

Angie’s Tangerine Sesame Chicken


Oana’s Sriracha Chicken Balls

Sriracha Chicken Balls - TNSCC1

Peach Mango Pie

Hand pies made with flaky pastry filled with sweet mangoes and peaches – a dessert famous in the Philippines. 

Peach Mango Pie-TheNotSoCreativeCook

I love Mangoes. I could eat them everyday. I love anything with Mangoes.

Sadly, they are not available all year long… and when they are in season, they stay for a very short period of time. Mango season this year came along with the month of Ramadan which was lovely as I had Mangoes for the whole month. I have listed several recipes with Mangoes, but I rarely cook/bake something new during Ramadan. It was one of those days that I badly wanted to try making Peach Mango Pie. Besides, it has been waiting in my list for more than a year. :D I made sure this time to have them on the table.

Peach Mango Pie is very famous in the Philippines and repeatedly fall in love with this favorite pie of mine. I have known this pie from Jollibee, which is the most famous fast-food chain in the Philippines. They can be sold individually or by three’s. Oh my! I could finish six in one sitting. They are just so good.

Over a year ago, I tried looking for a recipe, but I don’t know why I did not find one. And when I was looking for another pie recipe, I found this recipe.

Peach Mango Pie

  • Servings: 10
  • Difficulty: easy
  • Print


Pie Crust:

  • 1/2 cup cream cheese, cold, cut into cubes
  • 1/2 stick cup unsalted butter, cold, cut into cubes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • Milk, for brushing

Peach Mango Filling:

  • 1 cup cubed mangoes 
  • 1 cup cubed peaches 
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice


Pie Crust:

  1. Mix all pie crust ingredients except milk. Using a pasty mixer or your clean finger, mix the dough until you form a coarse crumb. Form into a ball or disk and wrap it using plastic wrap/cling film. Let sit inside the fridge for an hour. 

Peach Mango Pie: 

  1. In a bowl, combine all peach mango filling. Microwave about 1-2 minutes. Let cool a little. 

Baking the hand pies: 

  1. Preheat oven to 375F. Line tray with parchment paper.
  2. While preheating, roll out your crust thinly into a sheet and cut into rectangles using a dough scraper or a knife. Spoon fruit filling on one rectangle dough and cover with another dough. Press down the edges with a fork to seal. Poke vent holes on top to let the steam out. Repeat the process until you have used all your dough and filling. Brush the top with milk to get a golden color. 
  3. Bake for 30 minutes or until crust turn golden brown. 

Source Recipe: Jollibee’s Peach Mango Pie @ Obsessive Cooking Disorder


You can strain your filling before and after the microwave process to strain the liquids. I did this, but I prefer mine with some ‘syrup’ next time. 

Do a taste test for the feeling. If your Peaches are not that sweet, you may need to add a little sugar. 

Peach Mango Pie-TheNotSoCreativeCook 2

I hope you enjoy these hand pies and will have the chance to try the recipe.

Have a fabulous weekend! Happy partying! Thank you for spending time with me today.


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I am sharing this at Fiesta Friday #80, hosted by the Amazing Angie. This week, we are all co-hosts. Yay! So exciting! :D

I am also sharing these delicious hand pies at:

Tasty TuesdaysWhat’d You Do This Weekend?!Cook Blog ShareTotally Terrific TuesdayMelt in Your Mouth MondayLou Lou Girls Fabulous PartySaucy Saturdays | Happiness is HomemadeRecipe of the Week | Showcase Your Talent Tuesday | FoodieFriDIY | Tickle Your Tastebuds Tuesday | Sunday Sweets | Show and Tell Link Party


{Versions & Verdicts} Niño’s Beef Tapa

Beef Tapa - The Not So Creative Cook 2

Electronic gadgets these days are becoming more and more, that we tend to forget the things we used to love before. It sometimes affects us in some way. One day, my cousin came home with newspapers. I am not fond of reading current events, but I was just trying to see what’s in during that time. I took the newspaper from her. I was reading and tried to touch the newspaper scrolling it as if I am reading an e-book. :D There are times as well that when I want to print something from the computer, I just open the document, thinking that it will print automatically without even commanding it to do so. The same thing when I hit the switch of the TV. It’s kinda crazy how it affects me… and funny at the same time.

But there are old traditions or stuffs that you can’t let go of.

Like food.

Beef Tapa - The Not So Creative Cook

Maybe this time, you want to makeover your old, classic lasagna recipe or sometimes, you just want the one you used to love.

I’ve tried tweaking several classic recipes before, but you really want to go back to the classic ones.

In the Philippines, I grew up knowing that Beef Tapa is an old, classic dish. Sometimes, I find it boring and make it little saucy which I don’t know if I can still call it Beef Tapa. Beef Tapa is Philippine’s Beef Jerky. It is traditionally marinated and sun-dried. But these days, it can be marinated and cooked on the stove until liquid has evaporated. Serve with garlic fried rice and sunny side up eggs. And this combo is now called Tapsilog.

Beef Tapa - The Not So Creative Cook 2

I don’t usually have an exact recipe when I make one. When I want to share something to you that I always make, I always look for similar recipes.  I have shared Beef Tapa recipe before using another recipe. Now, I am following the recipe of Niño @ iCookonboard and it’s so delicious. I also used Niño’s seasoning for making the Beef Tapa which includes salt, pepper, chicken granules. Oh, my! I could eat cups and cups of rice. I will never be tired of eating this. :D

Beef Tapa


Tapa Marinade:

  • 1 head (12 cloves) of garlic, crushed and finely chopped
  • 1/2 cup soy sauce
  • 1/4 cup vinegar 
  • 1/4 cup sugar
  • 1 tbsp Niño’s seasoning
  • 1.5 kg tender part of beef, sliced thinly across the grain
  • 4 tbsp unsalted butter
  • 2 bunch of chopped spring onions for garnishing


  1. Place the sliced beef in a ziplock bag or container. 
  2. Mix all remaining ingredients together except spring onions. 
  3. Pour the marinade in a ziplock back or container. Mix well. 
  4. Marinate for atleast 2 hours or overnight.
  5. On a large frying pan or cooking pot, melt the butter on very high heat.
  6. Cook the beef tapa until nicely browned and the marinade had dried up.
  7. Garnish with chopped spring onions.
  8. Serve with fried rice and sunny side-up fried eggs.

Note: This is also super delicious with a drizzle of lemon. ;) 

Beef Tapa - The Not So Creative Cook 3
Look at that egg!!!

I hope you enjoy your weekend. Happy partying! Thank you for spending time with me today.


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I am sharing this at Fiesta Friday #79, hosted by the Amazing Angie, co-hosted by  Loretta and Jess.

I am also sharing this dish at

Melt in Your Mouth MondaySaucy Saturdays | Foodie FriDIY | Recipe of the Week | Tasty Tuesdays | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | What’d You Do This Weekend? | Cook Blog Share | Munching Mondays


Looking something Filipino to try?

Cheesy Caldereta

A beef dish cooked with tomato sauce, condensed milk, pineapples, bell peppers and loaded with cheddar cheese. So cheesy and so yummy!


Max’s Style Fried Chicken

Firstly steamed to soak up all those simple flavors. Deep fried to perfection. So easy to do and very few ingredients. 


Watermelon Lemonade

A refreshing, yet very easy to make drink – perfect for summer. 

Watermelon Lemonade - The Not So Creative Cook 2
Don’t you just love the bubbles? This is after the lemonade has gone through the blender.

Weather these days are becoming hotter and hotter… And there are things you want to keep you sane including having a refreshing drink. In my case, I always go for very cold water. With lots of ice? Oh, yes! I am not fond of making my own drink – I always get store-bought ones if I want some. Finally, I realized that making your drinks at home is super easy.

I love Watermelons, but only if they are in drink form. I also love lemonade, but I love them with something else. I had Watermelon and few lemons sitting in the fridge. I am not an expert in making drinks, so I had to look up recipes. Some requires more fruits than what I have on hand. Lucky me, I have found a great recipe.

Watermelon Lemonade - The Not So Creative Cook 3

Watermelon Lemonade


  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 cup of freshly squeezed lemon juice
  • 2 cups cold water
  • 4 cups of watermelon, cubed and seeds removed
  • About 20 fresh mint leaves (optional)


  1. Make simple sugar syrup: Heat ¾ cup water with ¾ cup sugar. Cook until sugar is dissolved (about 3-5 minutes). Let cool to room temperature. Add two cups of cold water. Set aside. (Alternatively, you can boil water using a water heater and add it to the sugar and stir until dissolved. Cool to room temperature before adding cold water.)
  2. Puree the watermelon until well blended. Strain the liquid using a strainer. Mix the strained liquid with the sugar syrup + cold water mixture. (If using mint leaves, you can put the mixture back to the blender and pulse until you get specks of mint leaves.)
  3. Serve with ice cubes.


Source recipe: Watermelon Lemonade by The Big Giant Food Basket

Note: Honey can be used a sweetener.


This lemonade is super awesome – it’s a bit lemon-y, but that’s lemonade, yeah? Of course, you can adjust the measurements according to your taste. I added some mint leaves to the source recipe. I just love mint and I love the specks of mint in the lemonade…

Watermelon Lemonade - The Not So Creative Cook

And I know all of you would agree with me – having this drink when you are at the beach is perfect, yes? Just sharing a photo from my recent Eid Holiday.

A little blurry, though.
A little blurry, though.
One of most beautiful things.
One of most beautiful things.

I hope you enjoy your weekend. Happy partying! Thank you for spending time with me today.

PS: Anyone of you having problem with WordPress recipe shortcode??


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I am sharing this at Fiesta Friday #78, hosted by the Amazing Angie, co-hosted by Aunt Juju and Petra.

I am also sharing this refreshing drink at:

Saucy Saturdays | Recipe of the Week | Happiness is Homemade | Melt in Your Mouth MondayWhat’d You Do This Weekend? | Tasty Tuesdays | Totally Terrific Tuesday | Tickle My Tastebuds Tuesday | Lou Lou Girls Fabulous Party | Foodie FriDIY | Showcase Your Talent Thursday | Cook Blog Share


Looking for some summer drink?

Cloudy Watermelon and Mint Cooler


Minty Peach Lemonade


Eid Eats 2015: Beef Turmeric in Coconut Milk

I am so delighted to be joining Eid Eats once again. It is such a blessing that we have witnessed another year of Ramadan. Alhamdulillah.

Eid Eats is hosted by the three lovely people – Sarah @ Flour and Spice, Henna @ My Ninja Naan and Asiya @ Chocolate and Chillies. Thank you, ladies, for your efforts.

In our home, or let me say in our tribe, we have two very important ingredients when we cook our dishes – turmeric powder and the somewhat paste-like called ‘Palapa‘ or ‘Sakurab‘ which is a mixture of ginger, special kind of spring onions which the white part is more than the green and chilies.

'Palapa' or 'Sakurab'
‘Palapa’ or ‘Sakurab’

We use these two together in cooking veggies, meat and chicken. I think we are fond of seeing stews in yellow. ;)

Beef Turmeric in Coconut Milk by The Not So Creative Cook 1

My Mom used to prepare this dish even if it’s not Eid because it is my father’s favorite. But this is also a must-have during Eid in our home. If I can remember it correctly, this was the first dish I have cooked for my father. :) This goes well with white rice, but usually served with yellow rice during Eid.

This is very easy to make -much easier than the Chicken Piaparan I have shared during last year’s Eid Eats.

Beef Turmeric in Coconut Milk


  • 500g beef, cut into bite size pieces (about less than 1 inch in size)
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1 onion, sliced
  • 1 tomato, sliced
  • 1 tsp turmeric powder
  • 1 tbsp Palapa or Sakurab paste
  • Salt, to taste
  • Spring onions
  • Potatoes, cubed (optional)
  • Cooking oil


  1. In a cooking pot, saute onions and tomatoes in medium heat.
  2. Add beef and cook until no longer pink and most liquid has evaporated. Add turmeric powder.
  3. Add potatoes. (Since beef is sliced by cubes and in less than 1 inch in size, it can be cooked when the potatoes are cooked, too.)
  4. Add in coconut milk. Cook for about 8 minutes or until the beef and potatoes are cooked.
  5. Add coconut cream. Let it boil for a few minutes. Add salt to taste. Turn off the heat.
  6. Add spring onions.
  7. Serve with white rice.


Canned coconut milk/cream can be used.

If using fresh grated coconut, follow these steps:

  • Prepare 3 bowls and strainer.
  • Bowl 1: put 2 cups of grated coconut and 1 cup water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream. Get Bowl 2, top with the strainer, pour the coconut together with the another 1 cup of water and squeeze until the coconut is dry. Set aside. Take note to save the coconut.
  • Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 1 cup water and again, squeeze, squeeze, squeeze…
  • Get Bowl 3, top with the strainer, pour the coconut together with the coconut milk and squeeze until the coconut is dry.
  • Now, you can throw the used grated coconut. Clearly, you have the coconut cream and milk on a separate bowls. Set them aside until ready to use.

Palapa or Sakurab paste can be substituted:

You will need:

  • ½ cup white part of spring onion, sliced
  • ¼ cup chopped ginger
  • 2-3 bird’s eye chili (or add more if you want screaming spicy)

Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not longer than that because you are not making it to a full paste-like spices.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside until ready to use.

Beef Turmeric in Coconut Milk by The Not So Creative Cook 2

This dish is very easy to make, yet so tasty. I hope you enjoy spending time with me today.

Eid Mubarak to all my fellow Muslims! 


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Last year’s Eid Eats

From Selma’s Table: Gorgeous Tiny Cheese Muffins

Selma @ Selma’s Table was one of my first blogging buddies. I found her full of encouraging and supportive words. Selma not only shared her recipes, but she shared lots of love and support to each and every one of us. Her passing is such a difficult thing for us to take. I don’t even know if we’ll get used to it. It’s just too much to take. I didn’t know that you’d terribly miss someone you didn’t even met or didn’t even talked to (verbally). I didn’t know that you’d spend lots of tears for the same person.


It’s been a long time since I wanted to make something from her recipes, but for one reason or another, it kept on delaying. Just few weeks ago, I was planning to make two of her recipes for my Versions & Verdicts series and I was so much excited for her to see it and know what she thinks. This only made me regret for not making them sooner.

For my first version from Selma’s Table (or should I also call her recipes ‘The Best of Selma’s Table), I made her Gorgeous Tiny Cheese Muffins – they are very cute and very easy to make.

Gorgeous Tiny Cheese Muffins - The Not So Creative Cook

Other than that, they are very good for lunch boxes and they are delicious. I just got very excited with Parmigiano, so I overtopped them with it, forgetting how salty it is. Nonetheless, they are a hit inside my tummy. Thank you, Selma.

Gorgeous Tiny Cheese Muffins - The Not So Creative Cook 2

This can also be chopped and added to omelet with veggies. Also, this can be slightly toasted and added to soups – tomato soup will be the best.

Since, I did not change anything apart from using spring onions instead of parsley and completely forgot that I needed parmesan instead of parmigiano cheese, I am directing you to Selma’s post.



To join in Selma’s Tribute, there are no strict rules, but it will be nice to note the following:

  • You can post anything – letter, poem, stories RELATING TO SELMA.
  • Your version of Selma’s recipes.
  • A recipe SPECIALLY MADE FOR SELMA, or with SELMA IN MIND. For instance, I know Selma loves sourdough bread – I will make a sourdough bread because it reminds me of her.
  • It can also be an ingredient(s) that reminds you of Selma – sourdough starter? Yeah, something like that.
  • All posts must be linked back to Selma’s Table.

You can link up your posts on Angie’s Fiesta Friday, Elaine’s Food Bod, Sue’s Birgerbird and here on The Not So Creative Cook (link below).

Aside from re-creating Selma’s recipes, I have also created a page for my letters to Selma, you might want to take a look.

Letters to Selma

I have also created a badge that can be found in my sidebar which directs readers to Selma’s Table. You can grab it and place it on your sidebar or anywhere you want to place it, if you desire to.

The best of Selma's Table

Thank you so much for spending time with me today.

PS: Whether you know Selma or not, I am asking for at least one minute of your time to offer a prayer for her and for her loved ones she left behind.



A Special Fiesta Friday Tribute to Selma


As posted by Angie @ Fiesta Friday:

Some of you have heard of the unbearable news. Nonetheless to the rest who haven’t, it’s no less painful for us to be the bearers of the sad news of a dear friend’s passing. Selma of Selma’s Table, whom we have the honor of calling a sister in spirit, passed away on Saturday July 4th, after losing her battle with cancer.

In losing Selma, we at Fiesta Friday have lost an encouraging supporter and co-host, a loyal advocate, and a true friend who was generous with her time and knowledge.

Selma touched many lives. We know you share the same sentiments about her. We understand that you, too, want to show your appreciation for all that Selma had brought to our community as a whole and to your blogging experience personally.

So amidst our collective grief, but with love and deep admiration, we would like to dedicate a special Fiesta Friday in her honor. We are celebrating Selma, her life and her talents as a writer, a cook, a photographer, and a stylist in a Special Fiesta Friday.


WHAT? It’s a Selma Fiesta. Create a post with Selma in mind.

*Your post can be an anecdote, a poem, or story about or related to Selma.

*Your post can also be about a dish or two that you create using Selma’s recipes.

*Your post can be about a dish/recipe that you create and dedicate to Selma.

*All posts must be linked to Selma’s blog, Selma’s Table.

*You can link as many posts as you like, as long as they’re all Selma-themed and dedicated in her memory.

WHEN? It starts now and it will stay open until everyone has the chance to participate and honor Selma.

WHERE? Fiesta Friday Tribute to Selma is hosted on FiestaFriday.net, as well as on my blog, The Not So Creative Cook, and birgerbird. There will be a link prompt on all 4 blogs.

Link your tribute to Selma. Share with us how or what you do to honor her.”

Please add your link by clicking the ‘Add Your Link’ text below.

Add Your Link

I will publish mine soon. Thank you all so much!!