What would you do with over stocked coffee and tea?

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I love to find and collect samples of coffee and tea from different regions of Indonesia. Specially the one made by home industry or small scale factory. Not the mass produced ones. Or just unique products that intrigued me.

That makes me a new kind of hoarder. I got multi jars containing coffees and teas. I don’t want to waste them, and my rate of consumption still can’t keep up with the expiration date. So, I’m thinking to use them into some other food.

One thing I’m known for is my habit for snacking. I love cookies. So, I’m thinking making my stock into cookies.

I tried to find indonesian traditional cookie recipe using coffee or tea and I can’t find them. Maybe I just didn’t search well enough or because our basic culture not very familiar with cookies type.

I looked for several coffee and tea cookies recipe, combine and modify them with my usual winged ability. And I came up with coffee cookie with espresso glaze, mocha cookies with dark chocolate, jasmine tea scented cookies with ground tea leaf glaze.

My next posts will be talking about  Sidikalang coffee, old school packed loose tea and Java chocolate that I used for these cookies.

My Jars of cookies

My Jars of cookies

Mocha cookies with dark chocolate bits

Mocha cookies with dark chocolate bits and Java dark chocolate powder

Very Deep Coffee cookies with espresso glaze. I'm using ground sidikalang coffee bean in the cookie dough.

Very Deep Coffee cookies with espresso glaze. I’m using ground sidikalang coffee bean in the cookie dough.

Jasmine tea scented cookies with ground tea leaf glaze

Jasmine tea scented cookies with ground tea leaf glaze

Vegetable Fritter, the closest vegetarian breakfast for me

Veggie fritters stack with japanese green tea
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A couple of days back I crave for fried stuff. All that greasy and savory fried chicken or french fries, umm makes me drool every time I have a mental picture of it.

Actually, now I’m in no fried meal and less oil diet. It didn’t even last for a whole week yet, but as a food junkie, I crave. My craveness is unbearable and sometime give me a lot of trouble. Like eating furiously or endless swallowing buckets of ice cream. Both possibilities seem not very flattering.

To ease my brain a little bit, I’m making my own version slightly healthy fried vegetable fritters.

Vegetable fritters are one of my all time favorite snacks. I can also eat these alone as my main dish. But when I’m not that in to fried veggies, it can be placed as a condiment for my rice or noodles.

Veggie fritters stack with japanese green tea

Veggie fritters stack with japanese green tea

Like any other meal, veggie fritters have the high-end version and the sewer end version. If the veggies flour-eggs are organics or at least a few of them is; if the cook use olive oil and not regular vegetable oil; and when no flavor enhancer added to the mix, it would be the expensive veggie fritters.

The type of veggies used for fritters distinguished the cost. The sewer end version (ridiculously cheap, for $1 you can get 30 pieces) only use white cabbage, regular bean sprout and a hint of carrots sometimes. While the restauranteurs one usually added with a lot more carrots, shrimp, sweet corn even green beans, bell peppers, zucchini or kiyuri.

For commoners, these fritters sometime can be their only meal for the day. It was so cheap due to the use of left over vegetables from the market stall.
I don’t want to pin point the plus or minus side of veggie fritters. Just want to emphasize that these veggie fritters are versatile in terms of the ingredients and also how people enjoy it.

I, however, liked the warm fritter with spicy and sour chilli-lemon dipping sauce for my breakfast.

What about you?

*VB stands for Vegetarian Breakfast