Kue Nastar is a succulent and traditional Indonesian confection that's enjoyed during the Chinese New Year, Lebaran, and other vacation seasons. Its caloric crust and sweet pineapple filling make it an infectious treat for all. It's a perfect manual gift to give to loved bones
 during the vacation season, or just as a treat for yourself. 
 
I flash back making huge batches of these eyefuls at my aunt’s house while I was youthful a many weeks before Chinese New Year approached. It was my favorite thing to do. My aunt is a great chef and I wish I've just a quarter of her baking skill. These pineapple eyefuls are n’t too complicated to make( I did it!). The Selai Nenas Nastar/ Pineapple Jam isn't too complicated to make either, just requires some time to cook into a thick thickness. The rest of the work is enough introductory. I recommend making the pineapple compote a day or a many days ahead and you can keep it in the refrigerator and use it when you're ready to make the eyefuls. 
 
These Kue Nastar are seriously melt- in- the- mouth soft! I ’m super happy with this form after a many rounds oftweaking.However, I believe you'll love it too, If you give this form a pass.  

 Ever since lately- roasted, third- surge coffee came a thing, so also has the pour- over system of brewing coffee. Why? Because along with other brewing styles developed since also to showcase the flavors formerly lost by banal orover-roasted coffee, the pour over coffee brewing fashion has been set up to be one of the stylish brewing styles to truly display every point a coffee has to coffee — everything from flavor, to brilliance to mouthfeel. 
 
 Plus, for people who enjoy experimenting with coffee and perfecting processes, the pour over system is sure to please. 
 
 So now that we dived the why, let’s talk about the how. Then's a step- by- step companion on brewing coffee via the pour- over system 

Post-holiday, I ’m feeling my way back into the kitchen, relieved to be grabbing vegetables as opposed to adulation and sugar. Winter cuisine, and its tough leaves and hard roots, is always grueling , but I ’ve set up that simple additions like fresh sauces, bracing gusto, or sweet and sour citrus can advance enough punch to make downtime dishes nearly as instigative as a tender stalk of asparagus or a sun- warmed summer tomato. 

An electric drink that is been perfected by one of the world's most  fabulous bartenders.   

“ What’s your favorite drink to make? ”   

We bartenders get this question all the time, and I used to only give  sardonic answers. The conception made no sense to me. Favorite drink to make? Does an accountant have a favorite number to add? utmost bartenders I know still givenon-answers to this, from the sanctimonious “ the  blend that makes each guest the happiest ” to the lazy “ I absolutely love to pour shots ” and everything between. But  tête-à-tête, my mind was changed on this point when I was lucky enough to come across Hidetsugu Ueno, because if you were to go to Tokyo, step down into Bar High Five and ask Ueno- san about his favorite drink to make, he ’d happily respond, “ the White Lady. ”