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I dedicate this blog to my loving husband, my two beautiful children, my dearest friends & family. Thank you for always loving me and enjoying my food. You are my inspirations for any new creations I make.

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Sunday, April 26, 2009

Oven dish with egg, chorizo and bread

An egg.... being poached, fried, boiled or in the oven; an egg makes your (easter) -breakfast, -brunch or -lunch complete. Egg is already so good that you have little to add.

Oven Dish With Egg, Salami & Bread

This is my entry for Jugalbandi Photo Event which theme of this month is Spring/Autumn.

Oven dish with egg, chorizo and bread (source: Delicious magazine, march 2008 edition)
Serving for 4

1/2 sweet onion, finely chopped
1/2 dry Spanish chorizo sausage (substitute with salami)
parsley, finely chopped
4 slices old bread
4 eggs
200 ml milk
salt, pepper and paprika powder to season


Pre-heat the oven to 190°c.

Cut the sausage or salami in small pieces. Butter an oven-proof dish or smaller ramekins and lay the bottom out with the onion, pieces of sausage, parsley and pieces of bread. Break an egg on each dish. Gently pour in the milk and season with salt, pepper and paprika powder.

Bake in the oven for about 4-5 minutes, when the eggs are just cooked. Serve hot when it just comes out of the oven.

Thursday, April 23, 2009

Urap Ketan Hitam Saus Gula Jawa

This Indonesian sweet dish is stuck in my memory. I used to eat it when I was small. Every morning my mom went to the local market and always came home with it and other snacks. The sellers who sell this sweet also sell other sweet dishes called "jajan pasar". Along with it (as I remember) in one wrap banana leaf there were also "tiwul", "gerontol jagung" - corn flowers with grated coconut, "gethuk"- steamed-cassava cake, " and cenil" - colorful sago palm sweet. I don't really have a knowledge to make it, but based on my strong memory of this dish and how it tasted I try to figure out myself to make it. The proportions of the ingredients are just approximately, it's possible to reduce or to raise the coconut milk.

This is also my entry to participate a foodie event called "Masak Bareng Yuk" which theme is rice.

Urap ketan hitam

Urap Ketan Hitam Saus Gula Jawa (Black glutinous rice sprinkled with grated coconut and brown sugar sauce)

250 gr black glutinous rice, rinse and soak for 3 hours
250 ml coconut milk
1 tspoon salt
2 pandan leafs

1. Steam black glutinous rice until half-cooked. Put into a heat-resistant bowl.
2. Cook the coconut milk, salt and pandan leafs.
3. Pour the cooked-coconut liquid in steamed glutinous rice. Mix well until all liquid absorbed.
4. Steam again until the glutinous rice cooked. Serve with gula jawa sauce and steamed grated coconut.

100 gr gula jawa
1 pandan leaf
200 ml water

Cook the water, pandan leaf and gula jawa until dissolved.

Sunday, April 19, 2009

Coconut Avocado Ice Cream

Back in Indonesia, we make kind of avocado drink using all these ingredients of this ice cream as avocado drink (Es Teler) . When I found the recipe from Allrecipes as ice cream and it really attempted me to try making it straight away... wow, this was very tasty and had a very fresh taste. It seems like an unusual combination, but it works perfectly together.

Coconut Avocado Ice Cream

I copy the original recipe here.

Coconut Avocado Ice Cream (source: AllRecipes)

1 1/2 cups (335 ml) milk
1 cup (235 ml) coconut cream
1/2 cup (100 gr) white sugar
454 gr avocados, peeled and pitted
4 teaspoons lemon juice

1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.

2. Allow ice cream to soften in refrigerator for 10 minutes before serving.

If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.

Wednesday, April 8, 2009


This is really fun to create cover magazine using your own pictures. The best part is your picture looks really great in it... Check it out here:

Create Fake Magazine Covers with your own picture at

Create Fake Magazine Covers with your own picture at

Create Fake Magazine Covers with your own picture at

Create Fake Magazine Covers with your own picture at

Corn Fritters With Coriander Leaves

Bakwan Jagung

Two weeks easter holiday with children.... hmmm... it must be every mother's dream being together with the children, but on the other hand sometimes it's so frustating especially when they start fighting for something stupid.. ggggrrrhhh..!!!

Anyway to keep them quite and get along with each other again, ... well, only for a while..., I make them this snack, corn fritters with coriander leaves. The fragrant of coriander leaves is overwhelming my kitchen and attracking my children to come to the kitchen and waiting patiently until I'm done with frying.

Bakwan Jagung

1 can of corn kernels
200 gr flour
200 ml water
1 clove garlic
1 egg
1 carrot, finely sliced
2 handfull coriander leaves
1 cube chicken stock, grinded

1. Put the flour, chicken stock, egg & salt in a bowl. Mix all together and add with water.
2. Add the carrot, corn kernels, coriander leaves in the mixture, mix well.
3. Heat oil in shallow fry pan (you can also deep-dry these fritters). Drop one tablespoon and fry until golden. Flip over and fry the other side. Remove and drain on paper towel.

Friday, April 3, 2009

Chicken In Spicy Tomato Sauce

1/2 kg chicken, cut in pieces
3 tablesps tomato ketchup
1 tablesp fish sauce
50 ml water

2 tablesps red chillies
1 tablesp red onion
1 teasp ginger
1 tablesp garlic
1 tablesp salt

1. Rub the chicken with salt until evenly mixed. Leave for some time to percolate.
2. Roast the chicken up to 1/2 cooked and the color become brown, set aside.
3. Stir fry the spices until fragrant, then pour in the tomato sauce, fish sauce and chicken, mix all evenly.
4. Add the water, then let all cook until the flavor infiltrate.

Thursday, April 2, 2009

Otak otak berselimut // Wrapped Fish Cake

Otak-otak berselimut

This Indonesian delicious snack is traditionally wrapped using banana leaves. In case you don't have banana leaves or perhaps it is too expensive, this fish cake can be wrapped using spring roll wrappers. Another version of classic spring roll with vegetables, and to be dip in the spicy peanut sauce.

Source: Sedap Sekejap (Indonesian cookbook magazine)

Otak-otak berselimut

Fish Cake:
250 gr fish fillet
1/2 teaspoon salt
6 red onions
85 ml water
125 gr tapioca flour

20 spring roll wrappers

Peanut sauce:
50 gr fried peanuts
5 red chillies
1/2 teasp salt
1 teasp sugar
1 tablespoon vinegar
50 ml water


Fish cake:
1. Make first the fish paste by blending all ingredients in a blender.
If you use frozen fish, make sure you defrost the fish first before blending and reduce the amount of water.

2. Take 2 teaspoons fish paste each for one wrapper.

3. Deep fry the fish cake in hot oil until golden brown.

4. Serve it while hot accompanied with peanut sauce.

Peanut sauce:
1. Grind the peanuts and chillies finely.
2. Boil the water and the rest of ingredients until all dissolved.