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Oreo Chiffon Cake

Ingredients A

Ingredients B

  • 7 Large Egg Yolks
  • 110 gr Caster Sugar
  • 160 gr Plain Flour/ Cake Flour
  • 3 tbsp Cocoa Powder, sifted
  • 4 gr Baking Powder
  • 89 ml of Vegetable Oil/ Canola Oil/ Rapsöl
  • 79 ml of Coconut milk 
  • a pinch of Salt
  • 15 Oreo Cookies, grind until soft (1/2 for the batter & 1/2 for the topping)

How to make it :

  1. Preheat the oven to 180°C (350F).
  2. Oreo Crumbs : put 7 Oreo cookies into the food processor and grind until it become a cookie crumbs. 
  3. Mixture A: Add the white eggs into a small mixing bowl, add caster sugar & cream of tartar. Beat the mixture by using your electric mixer & whisk it in a high speed until the egg whites are slightly stiff. It should not drip when the beat is lifted from the mixtures. Set aside & keep it in the refrigerator.
  4. Mixture B: Add egg yolks, coconut milk, Passion fruit Puree, sift flour, baking powder, sugar, salt & canola oil. Whisk them using a wire whisk until all the ingredients are mixed well. The mixture should become a smooth glossy batter with no lumps of flour.
  5. Now fold together. Pour Mixture A to Mixture B slowly & gently (please do not press the mixture A down as air will be lost, just fold it from down up to the side).
  6. After you mix both mixture, now add Oreo crumbs into the mixture an fold in until all the mixture are well combined.

  7. Pour the finished batter into an ungreased tube pan.

    Place the cake pan in the pre-heated oven and bake for about 45 – 50 minutes. Check if the the center of the cake is done with a bamboo stick. If it stands upright & comes out clean with no batter on it, then the cake is done. 

  8. Once the cake is ready removed from the oven, Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Use a bread knife to losen the side of pan. Pop the bottom up to release the cake. then place the cake into  a serving plate. Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

Gado Gado


  • 100 gr White Tofu, fried and sliced ​​thily
  • 80 gr Tempeh, fried and sliced ​​thinly
  • 200 gr Bean Sprouts, take out the roots, boiled it in a hot water
  • 150 gr Cabbage, discard bones , boiled and sliced ​​thinly
  • 150 gr Long Bean, boiled & cut about 2cm
  • 150 gr Lettuce, cut or divide into 3 or 4 slices
  • 2 Eggs, boiled & cut into 2 parts
  • 1 Cucumber, remove the skin & sliced ​​thinly
  • 6 Red cherry tomatoes, cut into 2 parts
  • Shrimp Crackers
  • Fried Onions

Peanut Sauce

  • 6 tbsp of Peanut Butter, i use “skippy” ;-)
  • 50 gr Finely Ground Peanuts, grind it until become powder
  • 2 Cloves Garlic
  • 1 Red Chili
  • 15 gr Brown Sugar
  • Lemon Juice, just to taste
  • 1 tbsp  Sweet soy sauce
  • 1 tsp Fish Sauce
  • Salt, just to taste
  • Water, to make the sauce more liquid as your wish

How To Make It

  1. To prepare the sauce : heat the oil, saute garlic & chilli until fragrant. Then remove from the heat. Pestle in a Mortar the chili and garlic. After that you can add finely ground nuts, peanut butter, brown sugar and add a little bit of warm water. Keep pounding and mix well everything. Add some lemon juice, sweet soy sauec, fisih sauce & salt as your taste. Dont forget to taste the peanut sauce, you may add some more ingredients until you find the taste that you like.
  2. On a plate or serving dish, arrange lettuce, vegetables, tempeh, tofu, cucumber, eggs, cherry tomatoes. Then pour peanut sauce over the vegetables, a little bit of sweet soy sauce, sprinkle fried onions & shrimp crackers. Now your gado gado are ready to serve.

 Note : Rice or ketupat is the perfect accompanion for gado gado.

Enjoy! En Guete! Selamat Makan!  

Tokyo Banana


Banana Custard Cream

  • 1 Banana 
  • 1 Egg
  • 3 tbsp Granuated White Sugar
  • 1 tbsp Corn Starch/ Maizena
  • 160 ml Milk
  • 1/4 tsp Vanilla Extract

Sponge Roll Cake

  • 55 gr Powdered Sugar/ Superfine Sugar
  • 40 gr Cake Flour
  • 2 Eggs
  • 25 ml Milk, room temperature

How To Make It

  1. For the Banana Custard Cream : Mash a Banana with a fork until it became soft. Then add the egg, sugar, corn starch / maizena and milk in a bowl – mix well. Strain & sieve the batter into a saucepan.
  2. Heat the saucepan to a medium-low heat, stir constantly.  Stop the heat when the cream starts to get thicken, but keep stiring for at least another 3 minutes. Add vanilla extract, stir it again and let the cream completely cool. Once it is cool, transfer the custard into a pastry bag & let it chill in a refrigerator. (at least 1 hour)
  3. Cut the sponge cake into thin slices – about 0,3 inch (0,75 cm). Place the cut sponge cake on top of the plastic wrap (the brown side is up).
  4. Pipe out the chilled banana custard cream at the center of the sponge cake. Roll it in and securely twist at the end of the plastic wrap (just like a candy).
  5. For the Sponge Roll Cake : Preheat the oven to 180°C (350F) and Line the brownie pan with parchment paper.
  6. Whisk in a metal bowl the eggs and sugar, then place the bowl over double boiler pan. With this methode it will melt & warm. Then whisk again with hand mixer, beat them over high speed for about 5 minutes or until the batter become pluffy & white color. Afterwards turn to low speed, whisk for another 2 minutes just to set the texture.
  7. Sift in flour into the batter and fold in together with spatula for at least 10 times until well combined.Then add milk, fold in again with spatula for about 50 times until well combined.
    Tipp: make sure you fold in the batter only in 1 direction, either to left or to the right side & don’t overmix the batter.
  8. Spread the batter into the brownie pan. Drop lightly the pan on the counter about 3 times
    Information: it is to raise the air bubbles out of the batter
  9. Bake the sponge cake for about 10-15 minutes until become lightly brown.
  10. When it is done, drop again the pan on the counter lightly, it is to prevent shrinking. Remove the Sponge cake from the pan then place it to the wire rack & let it cool completely. When it is cool enough, remove the parchment paper.

Enjoy! En Guete! Selamat Makan!

Malaysian Nasi Lemak

Serve for 2-3 persons.


For Coconut Steamed Rice

  • 2 cups of Jasmine Rice
  • 4 fresh Pandan Leaves, tied them into a knot
  • 600 ml of Coconut Milk
  • 4 cm Ginger, puree
  • Some Water
  • a little bit of salt, just to taste

Tamarind Juice

For the Ground Spicy Paste

  • 2 Big Shallots
  • 4 Red Chillies, Big Size with less spicy taste
  • 2 Small Chillies
  • 2 Cloves Garlic
  • 2 tsp of Prawn Paste

      For the the Sambal Ikan Teri/  Sambal Dried Anchovies

      • 1 Big Shallots, slices into ring size
      • 1 Cup of fried anchovies
      • 1/2 tbsp Sugar 
      • A pinch of salt & pepper, just to taste


      • 2 Hard Boiled Eggs, cut into half
      • Lamb or Chicken Curry
      • 1 Cucumber, cut into small slices
      • Fried Peanuts
      • Dried Anchovies

      How To Make It

      1. Rince the rice & drain it. Instead cook only with water, now you mix a little bit of water with coconut milk, a pinch of salt & ginger puree. Don’t forget to add knot of pandan leaves & cook your rice. (In this method I’m using a rice cooker, it is just more easier for me).
      2. Rinse the dried anchovies with clear water & drain it. Fry them on a wok over medium-high heat until the color turns to light brown & more crispy. Devide to half & set aside.
      3. Pound or blend together prawn paste with shallots, garlic, dried chillies, sugar into a food processor or with mortar and pestle until the ground spice well combined.
      4. Heat some oil in a pan over medium-high heat, fry the ground spice paste until you smell the fragrant. Then add the sliced onions, stir again. Add the fried anchovies and stir again until well combined. You may add some sugar, salt & pepper to your personal taste. Set aside.
      5. On a plate add coconut steamed rice,  pour some sambal dried anchovies on top of the rice. (see picture) Serve together with slices of cucumber, hard boiled eggs, peanuts, dried anchovies and some chicken or lamb curry.

        Enjoy! En Guete! Selamat Makan!

      Kimchi Fried Rice

      Serve for 2 persons.


      • 4 tbsp Sesame Oil
      • 3 Eggs, 1 for Scramble & 2 for Sunny Side up
      • 1/4 cup of Anchovies, fried
      • 3 Cloves garlic, finely minced
      • 2 Chillies, cut lengthwise
      • 1/2 Shallots, finely diced
      • 2 cups of steamed white rice, let it cool
      • 1 1/2 cup of Kimchi & 1/4 cup for the juice
      • 1 tbsp Soy Sauce
      • 1 tbsp Fish Sauce
      • 1 Stalks Spring Onion, cut thinly (seperate the edge/ the leaves)
      • a little bit of Salt & Black Pepper/ Red Paper, just to taste

        Tipp: If you have enough time: Just cook the rice the night before and let it set. It will give a better texture.


      • Cucumber, Slices long
      • Lettuce
      • Carrots, for garnish
      • Fried onion

      How To Make It

      1. Add some oil into the wok. Saute garlic, shallots, chillies & the edge of Spring onion until fragrant. Add 1 egg & stir until it became a scrambled egg. Add the kimchi and do a few quick stirs before adding the rice. 
      2. Put 1/2 tbsp of sesame oil in a wok over medium heat, cook both eggs sunny side up. Set aside.
      3. Add the rice & stir to combine well. Add soy sauce, fish sauce, salt & black pepper. Stir a few times to blend with the rice. Dish out and serve immediately with the sunny side up eggs on top of the rice.

        Enjoy! En Guete! Selamat Makan!

        Lamb Marsala

        Serve for 2 Persons


        • 2 tbsp of Olive Oil
        • 450 gr Saddle of Lamb, cut into medium size
        • 5 tbsp of Marsala Wine 
        • 2 tbsp of Sour Cream
        • 2 cloves of Garlic, finely chopped
        • 1/2 Onion, finely chopped 
        • 2 cm Ginger, finely chopped
        • Salt & Pepper, just to taste

        For Marinate

        • 2 tsp Cayenne Pepper
        • 2 tsp Ground Paprika
        • 2 tsp Ground Corriander
        • 1 tbsp of Mexican Chili Powder 
        • 1 tbsp of Sour Cream
        • a little bit of Salt

        Note : Please marinate the lamb & let it sit in the refrigerator for at least an hour, before you cook it.

        How To Make It

        1. Heat oil in a frying pan over medium-high heat. Saute garlic, onion & ginger. Fry the lamb both sides until half cooked (about 6-8 minutes). Then add marsala wine to it. 
        2. Let it cook again, then add sour cream & a pinch of salt. Cook well until the lamb is cooked.

        Note : This recipe is really good to eat with Rice.

        Enjoy! En Guete! Selamat Makan!

        Wurst-Käse-Salat / Sausage and cheese salad

        Serve for 2-3 Persons


        • 2 Cervelats, slice & thick around 5mm 
        • 150 gr Gruyère cheese (or Emmentaler),  cut in cubes shape, with thick 1 cm
        • 8 Pickles, Slice thick around 5mm
        • 1 bunch of chives, Chopped finely

        For the Salad sauce

        • 3 tbsp Mustard
        • 4 tbsp Mayonaise
        • 1 tbsp Canola Oil
        • 2 tbsp White Wine Vinegar
        • 1/2 Big Onion, finely chopped
        • 1 Garlic, chopped finely
        • 1/4 tsp Salt
        • a little bit of Pepper

         How To Make It

        1. Mix all sauce ingredients until well combined.
        2. Mix Cervelats, cheese, pickles & chopped chives. Mix all the ingredients with the sauce. Let it stand at room temperature for at least 15 minuntes before you start to serve it.

        Note : This food you can have it together with Bread & Green Salad.

        Enjoy! En Guete! Selamat Makan!

        Oreo Cheese Cake


        For the Crust

        • about 30 Oreo Cookies
        • 50 gr Unsalted Butter, melted

        For the Filling

        • 400 gr Cream Cheese, room temperature
        • 85 gr Sour Cream, room temperature
        • 3 Eggs
        • 210 gr Granulated White Sugar
        • 1 tsp Vanilla Extract
        • 20 Oreo Cookies, coarsely chopped 

          How To Make It

          1. Preheat the oven to 175ºC (347F). 
          2. For the Crust : Place the Oreo cookies into a plastic bag and crush them using a rolling pin/ hard object. Then add the butter to the crumbled cookies and mix it all together thoroughly. Pour the mixture into the spring form pan and press firmly, spreading the crust evenly. Then bake in the preheated oven for 15 minutes (make sure you leave the oven on), while you bake the cheese cake you can start to make the filling.
          3. For the Cheese Filling : In a bowl of standing mixer/hand mixer, beat the cream cheese in a medium-high speed until smooth. Then gradually add sugar, beat until incorporated. Slowly add the eggs, one at a time. Mix it until well combined, add Sour cream anf vanilla extract. 
          4. Beat until it is fully incorporated. Fold in the chopped oreo cookies into the batter, mix well until fully combined.
          5. Take out the crust from the oven, then gently pour the cheese cake filling on the prepared crust. Place the spring form back into the preheated oven and bake for 45-50 minutes.
          6. Remove the cooled cheesecake from the oven and put it in the refrigerator to chill. The colder your cheesecake, the more firm the filling will be.
          7. Use your knife to separate the cheesecake from the spring form. Release the pan from its base and gently lift it off the cheesecake. Slice the cheesecake into a serving & chilled plate. 

          Note : You can add some chocolate topping on top of the cheese cake, then add some oreo cookies for the decoration.

          Tipp: Shut the oven off and let the cheesecake cool in the oven for as long as 2 hours. This will keep it from cracking when you transfer it to the refrigerator.

          Enjoy! En Guete! Selamat Makan!

          Yaki Gyoza /Japanese fried Dumpling

          Serve for 20 pieces



          Base filling For Yaki Gyoza

          • 120gr Ground Pork/ Beef/ Chicken
          • 100g Cabbage, finely chopped into small pieces
          • 50 gr Spring Onion, finely chopped into small pieces
          • 1 Onion, finely chopped into small pieces 
          • 1/2 tbsp Soy Sauce
          • 1/2 tbsp Oyster Sauce
          • 1/2 tsp Sugar
          • 1 tbsp Sake
          • 1/2 tbsp Sesame Oil
          • 1 tbsp Potato Starch
          • 1 tsp Garlice, grated
          • 1/2 tsp Ginger, grated
          • a pinch of salt & pepper 
          • 20 Gyoza Skins
          • 1 tbsp Sesame Oil
          • Flour, for dusting

          For the Gyoza Sauce 

          • 1 tbsp Vinegar
          • 1 tsp Soy Sauce
          • Sesame Oil, as your taste

          How To Make It

          1. For the Gyoza : In a bowl, knead the ground pork until a bit chewy. Add soy sauce, sugar, pepper, sake, potato starch, sesame oil, grated ginger, grated garlic& oyster sauce. Mix well the ingredients for about 1- 2 minutes. Then add chopped onion, spring onion, and cabbage into the mixture. Lightly stir until it is mix. 
          2. Once it is mix, cover the bowl with plastic wrap, place the mixture in a refrigerator for at least about 45 minutes.
          3. Take the mixture out from the refrigerator, Sprinkle some flour on a baking sheets or over a good surface. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
          4. In a frying pan or skillet heat sesame oil over medium heat. Line 2-5 of gyoza in each side of the pan, cook it approximately 1 minute.

            Then add boiling water into the pan until they are half cover.

            Then close the pan with the lid & cook them for about 5-7 minutes.

          5. When the water has been evaporated, add some more sesame oil between gyoza & close again with the lid. Allow to cook for another 1-2 minutes, When the bottom of gyoza become golden brown remove the gyoza from the pan using spatula.
          6. On a plate, Serve the gyoza with the bottom side up
          7. For the Sauce : Put together vinegar, soy sauce & sesame oil. Stir lightly.  

          Enjoy! En Guete! Selamat Makan!  

          Nasi Goreng/ Fried Rice


          • 200 gr Jasmine Rice
          • 1 Egg
          • 3 tbsp Sesame Oil
          • 3 tbsp salty Soy Sauce
          • 5 tbsp Sweet Soy Sauce
          • 2 tbsp Oyster Sauce
          • 4 Sausage, cut bout 2cm thinly
          • 150 gr boneless Chicken, shredded
          • 1 Onion, slice thinly
          • 1 Spring Onion, chopped
          • 2 Cloves Garlic, minced
          • 4 fresh Chilies, cut diagonally & thinly
          • 2 tbsp chili powder (optional)
          • Salt & pepper, just to taste
          • Fried Onion, optional

          How to make it

          1. Prepare some rice in your rice cooker.
          2. Heat oil in a wok. Sautee minced garlic, onion & chilies until they turn golden brown and you smell the fragrant.
          3. After a while add the shredded chicken & Sausage. Keep stir until it’s cooked, then add the cooked rice. Stir until well mixed.
          4. Add oyster, soy sauce and season with chili powder, spring onion, salt and pepper. Mix it all together and remove from the heat. Set aside.
          5. In another pan you fry the egg.
          6. Spoon the fried rice into an individual Plate, sprinkle some fried onions & add the egg on the top. Now your fried rice is ready to serve. 

          Note : This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.

          Enjoy! En Guete! Selamat Makan!