Meet New Bloggers #40

Hi, All!

No, I did not disappear from the earth. And not from this series. I know, I know. Life has been very complicated that my little time management talent has been messed up. Hmm, I am currently on a short time management course where I am the only student and I am the teacher as well. Let’s see how that works. 😀 I’ve been putting schedules on everything – begin a post, but never done. Oh well! You know I am trying guys, right? 🙂

For now, I am so very much happy to say that I am bringing you these set of bloggers for you to visit and show them some love. New blogging friends are fun to have. 😉

Becky Bakes and Bakes 

“My main reason for wanting to start a baking blog was to share my recipes with the world, to document my development as a baker and most importantly to HAVE FUN! There is something so unique in blogging a recipe and then having someone you don’t know from across the globe take the time to read about your creation.”

That is indeed a lovely feeling, Becky! Becky also bakes from princess fairy cakes to an elegant croquembouch. She has so many inspirations like YouTube videos, her Mom’s cookbooks and a lot more. Just look at this beautifully made and tempting Chocolate Meringue Cake. Oh yum!

From Michelle’s Kitchen

“I loved the thrill of cooking and the high pressure of a nightly service. Those years taught me a love and respect for food; the more I cooked, the more I learnt and the more I learnt the more enamoured of cooking I became.”

Michelle had worked as an apprentice chef and been writing recipes for an Australian celebrity magazine. She has mouthwatering photographs as well. I don’t know about you, buy I just wanna take these Smoked Trout and Dill Croquettes from the screen.

Buttercup Baking 

“I’m Kristin, an amateur baker on the hunt to find the perfect chocolate chip cookie recipe. I grew up baking with my mom and ever since then have had a love hate relationship with sugar.”

Kristin tries to balance health and fitness, and her love for sweets. And please tell me if anyone can resist these Layered Salted Chocolate Chunk Cookies. Can you? They just look so pretty and so yummy!

Aberdeen’s Kitchen

“All about creative, comfort foods and easy recipes, Aberdeen’s Kitchen helps you find those perfect meals you’ll be proud to share with family and friends.”

Aberdeen, having a huge love and passion for baking, asked for a Kitchen Aid mixer when she was 16 instead of a car. (Hmm, I would have asked for the same thing.) And during that age, she can do stuffs in the kitchen without the assistance of her Mom or Dad. Very gifted one. Aberdeen not only has a talent in the kitchen, but I can see that she loves photography as well. (Right, Aberdeen?) Her food photos just make me want to lick the screen. At of this moment, I am dreaming of her Double Chocolate Chewy Brownies

Frankly Franki

“I want to help people understand baking and pastry with tips and tricks that I’ve learned along the way. Because when you understand how and why things work, kitchen endeavours become much less intimidating.”

Franki learned how to cook/bake thru blogs, videos, cookbooks and a lot of hard work. Her passion for the love of food and feeding the family is in their blood. And wow – this Smore’s Pie is to die for! Why I couldn’t enjoy it like right now?? I guess I have to make this myself.

 I hope you do follow these blogs. Thank you so much for spending time with me today. I hope to be back next Monday for another set of bloggers. Cross fingers. 😀

Cook and bake till you drop,

xx Jhuls

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King Fish in Turmeric and Coconut Milk

This dish is very popular in our family. If not using king fish, we use a low-priced fish. The taste is just the same, but using king fish is much easier when eating. 😀

King Fish in Turmeric & Coconut Milk

This dish uses the spice paste called ‘Sakurab’ which I have mentioned multiple times (for my old readers) that this comes from a root vegetable with the same family as the spring onions. The root vegetable used in this dish has stonger taste and smell compared to spring onions and they are have mostly the white part rather than the green. It is mixed with ginger and red chilis to finish the paste. Here’s how it looks:

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

This paste was made by my Aunt September last year (yeah, this paste has a long-life). She was one of my Aunts who was closest to our family. She made this especially for me. So you could say that this dish is quite special to me. We haven’t seen each other for seven years until last year. She passed away early this year. Like my Mom, she will always be special to me.

King Fish in Turmeric and Coconut Milk

Ingredients:

  • 4 slices of king fish, cleaned and washed
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1 1/2 tbsp of ‘sakurab/palapa’ paste
  • 1 tomato, sliced
  • 1 onion, sliced
  • spring onions, for garnish
  • salt, to taste

 

Instructions:

  1. In a cooking pot, saute onions and tomatoes in medium heat. Add the ‘sakurab/palapa’ paste.
  2. Add fish and coconut milk. Cook for 7 minutes.
  3. Add coconut cream. Let it boil for a few minutes. Add salt to taste. Turn off the heat.
  4. Add spring onions.
  5. Serve with white rice.

Notes:

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.

King Fish in Turmeric & Coconut Milk 2

This dish is best paired with rice. I don’t know the right words to describe the dish except that this is so tasty and will always be a favorite of mine.

I hope you enjoy all enjoy this dish. Have a lovely weekend to all. 🙂

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I am sharing this at Fiesta Friday #87, hosted by Angie. For this week, we are all co-hosts. So you know what to do when the party ends, come back and vote for your favorite entries. Meanwhile, click the link above to join the party. Have fun! 😉


I am also sharing this flavorful dish at

Recipe of the Week | Happiness is Homemade | What’d You Do This Weekend? | Melt in Your Mouth MondayShowcase Your Talent Thursday | Foodie Friends Friday | Foodie FriDIY | Kitchen Fun and Crafty Friday | Saucy SaturdaysMunching Mondays |

Double Chocolate Cake Mix Cookies

Cookies made from a cake mix – so rich in chocolate flavor and soft on the inside. So delicious that you can’t get enough of it. 

Whether you’re a Mom, someone who loves cooking or baking or a foodie, you can’t get enough of buying in bulk – may it be ingredients or just food to munch on.

Chocolate Chip Cake Mix Cookies - The Not So Creative Cook

It was one of those moments (again!) that my ingredient buddies want to end their lives. That time, it was the cake mix. I don’t know if I want to complicate stuffs or my life, but I want something out of the cake mix which is not a cake or cupcakes. I bought the cake mix for something else I could not remember until it reaches the point of giving up. After battling with my own thoughts, I opted for cookies. Well, because I am a cookie monster. 😀 The source recipe calls for white and chocolate chips, but I had only chocolate.
Chocolate Chip Cake Mix Cookies - The Not So Creative Cook 3

Double Chocolate Cake Mix Cookies

Ingredients:
  • ½ cup butter, unsalted & softened to room temperature
  • 1 egg
  • 1 packet instant coffee dissolved in 2 tbps water
  • 1 tbsp vegetable or canola oil
  • ½ tsp vanilla extract
  • 1 box chocolate cake mix
  • 1 ½ cup chocolate chips
 Instructions:
  1. In a bowl, beat butter until fluffy (about 3 minutes).
  2. Add egg, coffee mixture, oil and vanilla. Mix until well combined.
  3. Gradually add the cake mix until well incorporated.
  4. Add in chocolate chips.
  5. Place in the fridge for 30 minutes to firm up.
  6. While waiting for the dough to firm up, preheat your oven to 350 F. Prepare baking sheet(s) lined with parchment paper.
  7. When the dough is firm, take out from the fridge. Scoop out about 1 tbsp and form into balls. Place on the prepared baking sheet, leaving about 2 inches apart.
  8. Bake for 10-12 minutes. Remove from the oven and leave on the pan for 2 minutes, then transfer to a cooling rack to cool further.

 

Source recipe: Double Chocolate Cake Mix Cookies by Pinch of Yum

Chocolate Chip Cake Mix Cookies - The Not So Creative Cook 2

After baking these cookies, I just wanted to stuff everything in my mouth. They are so good that you’d never get enough of them. They are like cake, brownies and cookies in one. They are absolutely delicious! And admit it, it’s not complicated.

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I am sharing this at Fiesta Friday #86, hosted by the Amazing Angie. Thank you, Angie, and thank you to Aunt Juju and Quinn.


I am also sharing these amazingly yummy cookies at

Saucy Saturdays | Sunday Sweets | Happiness is Homemade | Melt In Your Mouth Monday | Munching Mondays | Totally Terrific Tuesday | Showcase Your Talent Thursday | Weekend Bites | Foodie Friends Friday | Kitchen Fun and Crafty Friday | Recipe of the Week | What’d You Do This Weekend?Turn it Up Tuesday Link PartyCook Blog Share | Lou Lou Girls Fabulous Party |

Brown Sugar and Mint Limeade

A perfect drink not only during summer months, but also if you need something refreshing. 

I grew up only familiar with two seasons – hot and cold/rainy days. Is it still Summer? Or is it Fall? Nonetheless, this drink is super awesome anytime of the year.

Brown Sugar and Mint Limeade by The Not So Creative Cook 1

I love iced tea a lot. I don’t make my own. I always get powdered one. I can finish one liter in one sitting. Maybe even more than that.

When I made this drink, I didn’t expect the look to be like this. I expect it something more than the source recipe’s look. But sometimes, beautiful results comes out unexpectedly. This drink is somewhat near to iced tea with a hint of lime – not too sweet, the balance is just right and perfect.

Brown Sugar and Mint Limeade by The Not So Creative Cook 2

Brown Sugar and Mint Limeade

Ingredients:

  • 6 cups water
  • 1 cup brown sugar
  • 5 medium sized lime, juiced
  • 20 fresh mint leaves
  • 2 cups ice cubes
  • 1 Lime, for garnish

Instructions:

  1. Add the water in a pitcher. Add the brown sugar, and the juice from 5 limes and stir until sugar is dissolved.
  2. Add mint leaves and chill for 2 hours.  (Optional: blend them together for beautiful mint specks) or you can let it sit in the fridge overnight for strong mint flavor. Be sure to remove it before serving as the leaves turn brown in color.
  3. Optional: before serving, rub a wedge of line around the rim of your serving glasses. Place brown sugar in a small plate and turn the serving glasses upside down and dip it in the sugar until rim is completely coated.
  4. Add ice to the pitcher or serving glasses upon serving and garnish with mint leaves and sliced limes or wedges.

Source recipe: Brown Sugar and Mint Limeade by Coupon Clicking Cook

This is what you call a ‘beatiful disaster’ – I was a little upset (okay, not little) I was super upset when I saw that the color is too dark. Maybe I should have used light brown sugar, I thought.  But it’s awesome how this turned to my new favorite drink. 😀

I hope you try this and let me know what you think. 😉

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This is a scheduled post. Thank you for linking up this post to this week’s FF, Elaine. xx 
I am sharing this at Fiesta Friday #85, hosted by the Amazing Angie. Thank you, Angie, and thank you co-hosts.


I am also sharing this at

Sunday Sweets | Showcase Your Talent Thursday | Foodie FriDIY | Friday Favorites | Kitchen Fun and Crafty Friday | Foodie Friends Friday Daily Dish | Happiness is Homemade | Melt in Your Mouth Monday | Munching Mondays | Totally Terrific Tuesday | Weekend Bites | Recipe of the Week | What’d You Do This Weekend?Turn it Up Tuesday Link Party |

In My Kitchen – September 2015

Welcome to my kitchen…

Work load for the past months was really crazy. Still it is. My mind was very busy thinking how to manage my time and what to blog. My kicthen, on the other hand, was not that busy like the earlier months. Even my kitchen cupboards got bored not seeing new stuffs. But now, my favorite place is happy having these…

In my kitchen…

…are these tartlet pans – 12 cm in size and perfect for individual servings. I have Googled so many wonderful tartlet recipes and I am so excited to use these babies. 🙂

IMK, Sept 2015 3

In my kitchen…

…are these cupcake/muffin liners. They are so pretty that I can’t help myself. I have been seeing these for too long, but I told myself I need to finish the old ones first. Do you think I finished the old ones before I got these? Of course not! 😛 I still have the old liners sitting, waiting to be used.

IMK, Sept 2015 5

In my kitchen…

…are these mini spatulas. They are so lovely to use, aren’t they?

IMK, Sept 2015 2

In my kitchen…

…are these paper straws. Well, they are for props. What else? 😀 I didn’t think twice when I bought these – they are too beautiful.

IMK, Sept 2015

In my kitchen…

…is a polka dot tray and a vintage cup and saucer. These are one of my favorites. I think i am going to get more trays and cups and saucers. 😀

IMK, Sept 2015 6

In my kitchen…

…are these Dioul sheets. These were given by a generous, kind and sweet friend. I have already used some when I made Bourek (will share next time, I promise) and oh my, these are the best…

IMK, Sept 2015 7

Just look how pretty the sheets are…

IMK, Sept 2015 8

In my kitchen…

…was Parmigiano cheese. I was supposed to take Parmesan. That’s what happens when you are not focused. Nonetheless, this worked best with the gorgeous muffins.

IMK, Sept 2015 4

Some of the highlights in my kitchen:

My version of Selma’s Gorgeous Tiny Cheese Muffins – they were so cute and so cheesy.

Gorgeous Tiny Cheese Muffins - The Not So Creative Cook

My version of Elaine’s famous chickpeas and potatoes – absolutely, absolutely perfect!! I could eat the whole pan.

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

And the one with chicken thighs. Ahh! Heaven in a plate. Thanks, Selma and Elaine.

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 3

Hmm, that’s all folks! 😉

I hope you enjoyed peeking. Thanks to Celia @ Fig Jam and Lime Cordial, the mind behind In My Kitchen. Please join us before 10th of September and make sure to link it back to Celia.

Have a fabulous day to everyone. 😉

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From Selma’s Table: Extraordinary Roasted Chicken, Potatoes and Chickpeas

Chicken thighs, chickpeas and potatoes marinated for 24 hours in amazing ingredients. Baked the next day until crisp. Fabulously delicious that you’d love to polish off everything. 

Selma has been famous not only in the WordPress community, but also in other food sites. Her take on Elaine’s recipe made her won at Food52 and everyone talked about that. Her take includes chicken thighs. Did someone said chicken thighs? Get out of the way and I’m coming, baby! 😀

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 3

I loved Elaine’s recipe so I know loved this, too. When this won at Food52, I thought ‘Oh wow! Elaine must have done an amazing job. This is a must try. The way Selma described the dish, this must be really awesome.’

I was expecting to eat the dish alone so I used only three chicken thighs which I also expect that could last for two sittings. I made the dish around mid-morning and I should have finished the whole dish if my cousin didn’t tell me to save some for her. When she arrived from work, she was surprised when it’s almost gone. What else would she expect me to do? 😛

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 4

It’s amazing how tender the chicken thighs were and how super tasty this was. I honestly regret why I didn’t get myself another batch of chicken thighs. Oh, well! You can’t expect amazing food to stay too long.

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 2

Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 400 g can of chickpeas, rinsed and drained
  • 400 g floury potatoes, washed, peeled and cut into chunks
  • 1 whole head of garlic, cloves separated
  • 4 chicken thighs,  bone-in, skin-on

Marinade

  • 1 tbsp olive oil
  • 4 tbsp freshly squeezed lemon juice
  • 1 ½  tsp brown sugar
  • 1 tbsp yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp harissa paste
  • ½ tsp chilli flakes
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • Salt and pepper, to taste

Instructions:

  1. Mix all the ingredients for the marinade. Set aside.
  2. Place the chicken thighs, chickpeas and potatoes in a ziplock bag or shallow container. Add in the marinade mix and combine well. Tightly cover the dish  or tightly close the ziplock bag. Place it in the fridge for 24 hours. Try mixing it whenever you open the fridge. (I did kept mine in a disposable container and made ‘shake shake shake’ whenever I open the fridge 😀 )
  3. Next day: preheat your oven to 375 F. Transfer the marinated chicken and veggies into a baking dish and cover with aluminum foil. Bake for about 1 hour. Remove the aluminum foil and bake uncovered for another 15 minutes or until the crips and lovely golden brown.

See Selma’s recipe here: Extraordinary Roasted Chicken, Potatoes and Chickpeas by Selma @ Selma’s Table

I hope you try this recipe (if you haven’t) and I am sure you will love this. I promise you that. 🙂

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I am sharing this at Fiesta Friday #84, hosted by the Amazing Angie. Thank you for linking up at last week’s FF when me and Elaine were co-hosts. I hope you do link up this week with Effie and Steffi.

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Before I close this post, I want to share this video. I suddenly remember Selma the moment I heard the song. We miss you, dear friend.

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You can still share your tribute for our darling Selma. The link is permanently open. 

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I am also sharing this at

Saucy Saturdays | Happiness is Homemade | Recipe of the Week | Melt in Your Mouth Monday | Munching Mondays | What’d You Do This Weekend? | Foodie FriDIY | Foodie Friends Friday Daily Dish | Weekend BitesLou Lou Girls Fabulous Party |

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Featured at: Fiesta Friday #84