VaasaDiary

Ask me anything   Submit   Living in Finland. I love food and traveling . My recipes includes Malaysian and International cuisine, browse through my archive. Follow me and I'll follow you back.

twitter.com/VaasaDiary:

    thisfeliciaday:

    I can’t have coffee anymore due to stomach issues so this is…such good porn for me. 

    wilwheaton:

    sassingintothevoid:

    Coffee porn.     (Cinemagraphs and gifs from this cool article.)

    AKA Sean Bonner porn.

    — 2 days ago with 44250 notes

    archiemcphee:

    Kawaii! These little kitties aren’t just unbelievably cute, they’re also edible. They’re made by a Japanese mom named Caroline for Neko no Hi or Cat Day, which takes place each year on February 22nd.

    Cat-shaped treats seem like a wonderful way to celebrate how much you like your feline friends. These treats are cat-shaped nerikiri, which is “a traditional Japanese sweet made by mixing shiro-an (sweetened white bean paste) with gyuhi (made of glutinous rice, similar to mochi but softer).” Caroline sculpts her nerikiri cats and kittens into various sizes and poses and then uses edible dyes to add distinguishing markings and fine details. She even makes little accessories for them, like tea sets and pillows for extra-comfy lounging.

    Based on the effort that goes into making these sweets, it seems likely that Caroline’s family probably has at least one real life cat of their own and we’re guessing it leads a wonderfully spoiled life.

    Visit RocketNews24 for additional photos.

    (via suffering-succubus)

    — 4 days ago with 53808 notes
    dietkiller:

Toast with Cheese, Poached Egg and Ham

    dietkiller:

    Toast with Cheese, Poached Egg and Ham

    — 1 week ago with 683 notes
    This recipe for my weekly dinner menu is super easy. I couldn’t be bothered to cook my dinner most Monday’s and I still need to eat cheaply.
It’s best to make the marinade for the chicken 30 minutes before cooking or leave it overnight so all the yummy flavors would seep into the meat. Serve this dish with your fave rice, couscous or any carbs and steam veges that you prefer. Enjoy :)
Asian baked Chicken
Ingredients:
4-6 chicken thighs skin on 
1/3 cup soy sauce
2 table spoon Sriracha  sauce or any chili sauce you prefer.
1 table spoon honey
2 cloves of garlic crushed skin on
1 table spoon olive oil
Black pepper
Method:
In a bag add the chicken and all the sauces. Leave overnight to be marinated. Baked for 30 minutes 200 degrees oven or until cooked. Serve with rice and salad . 

    This recipe for my weekly dinner menu is super easy. I couldn’t be bothered to cook my dinner most Monday’s and I still need to eat cheaply.

    It’s best to make the marinade for the chicken 30 minutes before cooking or leave it overnight so all the yummy flavors would seep into the meat. Serve this dish with your fave rice, couscous or any carbs and steam veges that you prefer. Enjoy :)

    Asian baked Chicken

    Ingredients:

    4-6 chicken thighs skin on 

    1/3 cup soy sauce

    2 table spoon Sriracha  sauce or any chili sauce you prefer.

    1 table spoon honey

    2 cloves of garlic crushed skin on

    1 table spoon olive oil

    Black pepper

    Method:

    In a bag add the chicken and all the sauces. Leave overnight to be marinated. Baked for 30 minutes 200 degrees oven or until cooked. Serve with rice and salad . 

    — 1 week ago
    #food  #chicken  #easy  #delicious  #asian 
    Gado-gado is the one salad from Indonesia that needs no introduction. The creamy, sweet, sour, and spicy peanut sauce is really what makes this a great salad. If there is such a thing as a national salad, this gado-gado will be it. Since spring is here, this is a perfect salad to impress anyone, it’s delicious and a salad!


Ingredients
Peanut Sauce
200 gram peanut, deep fried or roasted
4 cloves garlic
50 gram palm sugar 
1 to 10 Thai chilies seeded – use as much or as little as you like
1 tablespoon salt
1 teaspoon toasted shrimp paste
1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
juice of 1 lime
1 tablespoon sweet soy sauce -kecap manis
2 cup hot water
Must Have Salad Ingredients
4 potatoes, peeled, cubed, and boiled
4 eggs, hard boiled, peeled, and cut into quarters
Optional Salad Ingredients
blanched cabbage (Indonesian: kol)
blanched bean sprouts (Indonesian: tauge)
blanched snake beans (Indonesian: kacang panjang)
blanched green beans (Indonesian: buncis)
blanched spinach (Indonesian: bayam)
raw cucumber (Indonesian: timun)
boiled chayote (Indonesian: labu siam)
deep fried tofu
deep fried tempeh
melinjo crackers (Indonesian: emping)



Method:
Peanut Sauce
Place peanut, garlic, palm sugar, Thai chilies, salt, and toasted shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
Add tamarind juice, lime juice, and sweet soy sauce and mix well.
Pour only enough of the hot water while keep stirring to get to the consistency of peanut sauce that you like.
To serve
Place some boiled eggs, boiled potatoes, and whatever optional salad ingredients that you want to have in your gado-gado. Serve the peanut sauce in a small bowl.
Just prior to eating the salad, pour the peanut sauce and mix well.

    Gado-gado is the one salad from Indonesia that needs no introduction. The creamy, sweet, sour, and spicy peanut sauce is really what makes this a great salad. If there is such a thing as a national salad, this gado-gado will be it. Since spring is here, this is a perfect salad to impress anyone, it’s delicious and a salad!

    Ingredients
    Peanut Sauce
    • 200 gram peanut, deep fried or roasted
    • 4 cloves garlic
    • 50 gram palm sugar 
    • 1 to 10 Thai chilies seeded – use as much or as little as you like
    • 1 tablespoon salt
    • 1 teaspoon toasted shrimp paste
    • 1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
    • juice of 1 lime
    • 1 tablespoon sweet soy sauce -kecap manis
    • 2 cup hot water
    Must Have Salad Ingredients
    • 4 potatoes, peeled, cubed, and boiled
    • 4 eggs, hard boiled, peeled, and cut into quarters
    Optional Salad Ingredients
    • blanched cabbage (Indonesian: kol)
    • blanched bean sprouts (Indonesian: tauge)
    • blanched snake beans (Indonesian: kacang panjang)
    • blanched green beans (Indonesian: buncis)
    • blanched spinach (Indonesian: bayam)
    • raw cucumber (Indonesian: timun)
    • boiled chayote (Indonesian: labu siam)
    • deep fried tofu
    • deep fried tempeh
    • melinjo crackers (Indonesian: emping)
    Method:
    Peanut Sauce
    1. Place peanut, garlic, palm sugar, Thai chilies, salt, and toasted shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
    2. Add tamarind juice, lime juice, and sweet soy sauce and mix well.
    3. Pour only enough of the hot water while keep stirring to get to the consistency of peanut sauce that you like.
    To serve
    1. Place some boiled eggs, boiled potatoes, and whatever optional salad ingredients that you want to have in your gado-gado. Serve the peanut sauce in a small bowl.
    2. Just prior to eating the salad, pour the peanut sauce and mix well.
    — 2 weeks ago with 2 notes
    #food  #salad  #indonesian 
    Ceviche is a South American dish that uses the acid in lemons and limes to change the protein structure of raw fish. This gives the fish a pleasant cooked texture while adding a delicious tangy flavor. Once the fish has marinated, you can combine it with summer vegetables to create a refreshing ceviche perfect with tortilla chips or as a starter at your next garden party.
http://www.dailysqueeze.com/post/52967635065/citrus-blog

    Ceviche is a South American dish that uses the acid in lemons and limes to change the protein structure of raw fish. This gives the fish a pleasant cooked texture while adding a delicious tangy flavor. Once the fish has marinated, you can combine it with summer vegetables to create a refreshing ceviche perfect with tortilla chips or as a starter at your next garden party.

    http://www.dailysqueeze.com/post/52967635065/citrus-blog

    — 1 month ago with 3 notes
    #food  #ceviche  #easy  #delicious 
    I feel as though it’s been a while since I’ve made my weeknight’s dinner menu. So, yesterday I made this delicious and easy “Sesame Chicken”. Everything done within 30 minutes, of course do remember to leave the chicken in room temp or fridge before cooking. 

Did you know sesame chicken was so easy to make? Well, now we both know, and have no excuse not to make it on the regular. Skip your weekly take outs and try this recipe out. Think about it, you save on cash and eat healthily too; at least you know what goes into your foo. So here’s my version of sesame chicken.
Sesame Chicken
Ingredients
Chicken
1 large egg 
2 Tbsp cornstarch
1 pinch each salt & pepper 
1 chicken breast
2 Tbsp vegetable oil (for frying) 
Sauce
2 Tbsp soy sauce
1 Tbsp water 
½ Tbsp toasted sesame oil 
1½ Tbsp brown sugar 
1½ Tbsp rice vinegar 
1 inch fresh ginger, grated
1 clove garlic, minced 
2 Tbsp sesame seeds 
1 Tbsp cornstarch 
Method:
In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.


    I feel as though it’s been a while since I’ve made my weeknight’s dinner menu. So, yesterday I made this delicious and easy “Sesame Chicken”. Everything done within 30 minutes, of course do remember to leave the chicken in room temp or fridge before cooking. 

    Did you know sesame chicken was so easy to make? Well, now we both know, and have no excuse not to make it on the regular. Skip your weekly take outs and try this recipe out. Think about it, you save on cash and eat healthily too; at least you know what goes into your foo. So here’s my version of sesame chicken.

    Sesame Chicken

    Ingredients
    Chicken
    • 1 large egg 
    • 2 Tbsp cornstarch
    • 1 pinch each salt & pepper 
    • 1 chicken breast
    • 2 Tbsp vegetable oil (for frying) 
    Sauce
    • 2 Tbsp soy sauce
    • 1 Tbsp water 
    • ½ Tbsp toasted sesame oil 
    • 1½ Tbsp brown sugar 
    • 1½ Tbsp rice vinegar 
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced 
    • 2 Tbsp sesame seeds 
    • 1 Tbsp cornstarch 

    Method:

    1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
    2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
    3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
    4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
    5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
    — 1 month ago with 5 notes
    #sesame chicken  #weeknight  #food  #delicious  #asian