Blog Archive


Pepes Tahu dengan Teri Medan/ Steam Tofu with Salty Fish


Ground Spices:

  • 4 Red Chillies, depending on your taste
  • 2 Big Shallots/ 5 Small Shallots
  • 3 Cloves of Garlic
  • 2 Candlenuts
  • 1/4 tsp Ground Turmeric
  • Salt & Pepper as your taste

How to Make:

  1. Mash the Tofu in a bowl with a fork until the big lumps are gone.
  2. Ground the shallots, garlic, candlenuts, chilies in a mortar pestle/in a food processors until smooth. 
  3. Mix the mashed tofu with Anchovies, egg, basil leaves, ground spices, ground turmeric, salt & pepper. Last but not least, add the sliced chilies to enhance the flavor.
  4. Prepare the banana leaves and place one or two bay leaves in the center of it. Then place 1-2 scoops of tofu mixture on top of the bay leaf and wrap it nicely to avoid leakage. Close both edge using toothpicks or clipper. Your “Pepes” is now ready for te last step.
  5. Prepare a steamer. Place the Pepes inside the steamer and cook it for about 30 minutes.
    Note : 
    1. Open up the wrap & enjoy it while its still hot. It is best served together with steamed rice. In Bali people put coconut milk to make it even more tastier.
    2. By Traditional method is always using banana leaves to wrap Pepes (the ingredients), but sometimes you may find it hard to find fresh banana leaves at the nearest Supermarket or you have to go to Asian Grocery Stores to find them. To make it easier, you may replace banana leaves with alluminium foil. Of course the taste wont be that original.

Enjoy! En Guete! Selamat Makan! 

Ayam Goreng Bumbu Kuning


  • Vegetable Oil for frying 
  • 8 Chicken Wings, with or without bones
  • 1 Lemon, take only the juice  
  • 5 bay leaves   
  • 3 stalks lemongrass, crushed & take the part inside  
  • 350 ml of water
  • Rice

Ground Spices 

  • 3 cloves of garlic 
  • 5 red onions
  • 5 Candlenuts
  • 1 tsp Coriander
  • 4 cm Turmeric, grilled (you may substitute with turmeric powder)
  • 3 cm Galangal
  • 4 cm Ginger
  • 3 Kaffir Lime Leaves
  • Salt & Pepper

How To Make It

  1. Prepare some rice in your rice cooker
  2. Wash chickens in water then throw the water & replace with lemon juice. Mix it well & let it sit for at least 20 minutes. After sit for a few minutes wash it again with clean water.
  3. Then place the chickens in an empty cooking pot. Mix it with bay leafs, lemongrass, ground spices & the water. Stir well.
  4. Cook the chickens over medium heat until boiling, then reduce the heat. Close the pot with the lid, stir occasionally. Let it cook until the water is reduced & absorbed. Then take out the chicken wings & the ground spices.
  5. Heat oil in a wok over medium heat. Once the oil is getting hot, fry the chicken wings & the thicken ground spices. Cook until the color turns into golden brown. Then take out the chicken & the crispy ground spices to the prepared metal colander covered with the tissue (it is helpful to drain the excess of the oil). 
  6. After a while put the chicken wings & crispy ground spices to the serving plate. Now it is ready to serve with some hot rice.

Enjoy! En Guete! Selamat Makan! 

Som Tam Thai/ Papaya Salad


How to Make It

  1. Peel the skin of the papaya & shred it – using a shredder or cut thinly & long using a kitchen knife.
  2. Pound finely the chillies & garlic (but not completely pulverized) in a mortar & pestle. Add the dried shrimp & a little bit of palm sugar (first around 2-3 tsp, but if you still need to add more you may add it later).
  3. Add the green beans and crush them with the mortar until they’re splitting and lightly bruised.
  4. Then add shredded papaya, tomato, & the peanuts. Lightly pound until they are broken into tiny pieces. But not to the point where they form a thick paste. 
  5. Cut the tomatoes so they release their juices and give their flavor and color.
  6. Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix. Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle. Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
Note : The first impression with this dish is fresh, sour, sweet, but also a little bit salty. So you may need to add more palm sugar, lime juice, or fish sauce to taste. It is commonly to serve together with Fresh Cabbage, Lettuce & Rice.
Enjoy! En Guete! Selamat Makan!

Banana Chocolate Cupcakes

serve 12 Cupcakes


Banana Cupcakes 

  • 135 gr all Purpose-flour
  • 200 gr Granulated white sugar
  • 40 gr Cocoa Powder
  • 1 Egg
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • a pinch of Salt
  • 2 Bananas, 1 Mashed & the other 1 sliced
  • 115 ml Warm Water
  • 65 ml Milk
  • 60 ml Canola/ Vegetable Oil
  • 3/4 tsp Vanilla extract
  • Pistachio Nuts – for the decoration
  • A few slices of Banana

Chocolate Frosting 

  • 115 gr Butter, room temperature
  • 90 gr Unsweetened Chocolate, chopped 
  • 120 gr Powdered Sugar, sifted
  • 1 tabelspoon Vanilla Extract

How To Make It

  1. Preheat the oven to 180°C (350F) & place the rack in the center of the oven. 
  2. Line-up 12 regular-sized muffin cups with paper liners.
  3. For the Cupcake : Whisk all the dry ingredients flour, sugar, cocoa powder, baking powder, baking soda & salt together in a bowl.
  4. Then whisk in another bowl all the wet ingredients: egg, mashed banana, milk, oil, water & vanilla extract.
  5. Now mix. Pour all the wet ingredients to the dry ingredients, stir until it is well combined (the batter should become thin). 
  6. Scoop the batter to the muffin cups. Use the ice cream scoop and fill it for about 3/4. Bake for about 20-25 minutes or until inserted toothpick from a cupcake comes out clean.
  7. When it is already done, remove from the oven & let it cool on a wire rack. 
  8. For the Chocolate frosting : Melt the chocolate in a heatproof bowl placed over the saucepan of shimmering water. Mix it using the spatula, once it is melted remove from heat & let it cool to room temperature.
  9. Use your electric or hand mixer with another bowl. Beat the butter until smooth & creamy. Then add sugar, beat it until it is light & pluffy. Add Vanilla extract & the melted chocolate, beat it in low speed until incorporated. Then increase the speed to medium-high & beat it until the frosting becomes smooth & glossy.
  10. When the cupcakes are cooled down, frost it with the Chocolate frosting & add some slices of Banana & sprinkle some of Pistachio nuts over the cupcakes

Enjoy! En Guete! Selamat Makan!

Salted Caramel Chocolate Cupcakes


For the Cupcakes 

  • 180 gr All Purpose-flour
  • 200 gr Granulated white sugar
  • 55 gr Butter, room temperature
  • 1 egg
  • 60 gr Cocoa Powder
  • 1 tsp Vanilla Extract
  • a pinch of salt
  • 1/2 tsp Instant Espresso powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 250 ml Milk

For the Caramel Frosting

  • 350 ml Heavy cream
  • 45 gr powdered Sugar
  • Fleur De Sel” Salt
  • Caramel Sauce

How To Make It

  1. Preheat the oven to 180°C (350F) & place the rack in the center of the oven. 
  2. Line the 12 pieces of muffin cups with liners, set aside.
  3. For the Cupcakes : Mix in a large bowl the flour, cocoa powder, instant espresso powder, baking powder, baking soda & salt. Set aside.
  4. In another bowl, using an electric or hand mixer you mix butter & sugar until its all creamy. Then add the egg & vanilla, mix everything until well combined.
  5. Add milk & dry ingredients, mix it well to incorporate the batter. Using an ice cream scoop, divide the batter into the muffin cup & bake them for about 20-25 minutes or until it is fully cooked, when a toothpick inserted it will stand upright & comes out clean.
  6. Let it sit on the rack for at least 20 minutes, to allow to cool completely.
  7. For the Frosting : Using your electric or hand mixer, whip the cream until soft peaks form, add powdered sugar. Continue beating it until the form becomes stiff peaks.
  8. Using a piping bag, frost your cupcakes. Then on top of the frosting, drizzle some of the caramel sauce & sprinkle a small amount of Fleur De Sel salt on top of the the frosting and caramel sauce. Now your cupcakes are ready to serve!

Enjoy! En Guete! Selamat Makan!

Blueberry Streusel Scones


For the Scones

  • 260 gr All Purpose-flour
  • 70 gr Granulated White Sugar
  • 20 gr Cocoa Powder
  • 9 gr Baking Powder
  • 1/4 tsp Salt
  • 90 gr Cold Butter, cut into small cubes
  • 150 gr Fresh Blueberries
  • 1 Large Egg, lightly beaten
  • 125 ml Milk
  • 1 tsp Vanilla Extract

For the Streusel Topping

  • 40 gr All Purpose-flour
  • 50 gr Fine Brown sugar
  • 1/2 tsp Cinnamon
  • 30 gr Cold Butter, cut into small cubes

How To Make It

  1. Preheat the oven to 200 C (400F). Put the baking sheet over the baking pan, set aside.
  2. For the Scones : Whisk flour, cocoa powder, sugar, and salt in a bowl. Add the cold butter that has been cut into small cubes to the dry mixture & mix it well (you can use your hand, pastry blender, etc.). After a while the mixture should look like crumbs. Then gently fold in the fresh blueberries. 
  3. In a seperate bowl whisk the beaten egg with milk & vanilla extract. Then add this mixture to the flour mixture, keep mixing it until the dough comes together (do not over mix or the scone will be too tough).
  4. Roll out the dough to a lightly floured surface & gently knead the dough about 5 times. Then put the dough into a circle form. Then cut it into 6 pie-shapped wedges (triangles). Place the scone on the baking sheet. Brush the top with a little bit milk or heavy cream.
  5. For the Streusel : Whisk flour, brown sugar  & cinammon. Then add the cold butter that has been cut into small cubes to the dry mixture & mix it well (you can use your hand, pastry blender, etc) after a while the mixture should look crumbly. Take about 1-2 tsp the streusel & pour it on top of the scones.
  6. Bake the scones for about 20-25 minutes or until it come a nicely brown color. Insert a toothpick in the center of the scones & if it is upright & comes out clean then it is done. Transfer it to a wire rack & let it cool. 
  7. It is best if you eat it at the same day they are made, but it is also can be restored for a few days in the refrigerator.
Enjoy! En Guete! Selamat Makan!

Orange Chiffon Cake

Ingredients A
  • 6 Egg Yolks
  • 230 gr Flour, sifted
  • 120 ml Canola Oil/Vegetable Oil/Raps Öl
  • 250 gr Super fine White Sugar /blend caster sugar in a food processor until become like a powder
  • 1/4 tsp Salt
  • 10 gr Baking Powder
  • 190 ml Fresh squeezed Orange Juice, take the juice only
  • 2 tbsp Orange Zest, grated the outer orange

Ingredients B
  •  7 White Eggs 
  •  1/2 tsp Cream of tartar
  •  60 gr Super fine White Sugar / blend caster sugar in a food processor until become like a powder

How to Make

  1. Separate the egg white and yolk while they are still cold into different 2 bowls. Then cover it with plastic wrap & let it cool into room temperature for at least 15 minutes.
  2. Preheat the oven to 180°C (356F). 
  3. Add sifted flour, superfine white sugar, baking powder, orange zest and salt in a bowl. Whisk them using a wire whisk for about 2 minutes.
  4. Then make a hole in the middle of the bowl: add egg yolks, canola oil, vanilla extract & orange juice. Whisk them using a mixer until all the ingredients are mixed well. The mixture should become smooth, glossy batter with no lumps of dry ingredients.
  5. Add the white eggs into a small mixing bowl, add super fine 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.
  6. Now fold together. Pour them slowly & gently together. (fold it into one direction, fold it from down up to the side.)
  7. Pour the finished batter into an ungreased tube pan. Place the cake pan in the pre-heated oven & bake it for about 1 – 1 1/2 hours. Check if the center of the cake is done with a toothpick. If it stands upright & comes out clean, then the cake is done.
  8. Once the cake is ready, remove it from the oven. Flip the pan upside down against a bottle on kitchen counter & let it cool for at least an hour. Use pastry spatula to losen the side & middle of the pan. Pop the bottom up to release the cake. Then place the cake into serving plate, you may sprinkle some powder sugar on top of the cake. Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

Chocolate Cake with Pomegranate Filling & Topping


  • 180 gr All purpose-flour
  • 110 gr Granulated white sugar
  • 60 gr Cocoa Powder
  • 2 Large Eggs
  • 120 ml Canola/ Vegetable Oil
  • 120 gr Sour cream/ Plain yoghurt
  • 120 ml Milk
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • a pinch of salt
  • 35 gr Dark Chocolate, chopped
  • 1 Pomegranate, take the seeds only
  • Powder sugar for dusting

How To Make It

  1. Preheat the oven to 190°C (375F). Then grease and flour 8 inch baking form pan. Set aside.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt. Add chopped of chocolate and the pomegranate seeds then gentls mix all together until well combined. Set aside.
  3. In another bowl, whisk together the eggs, sour cream, milk & oil. Add to the dry ingredients & fold everything until well combined.
  4. Spread the batter in a prepared baking pan. Sprinkle some of the remaining pomegranate seeds. 
  5. Place the baking pan in the pre-heated oven & bake for about 35-45 minutes. Check if the center of the cake is done with a bamboo stick/ tooth pick. If it stands upright & comes out clean, then the cake is done.
  6. Let it cook in the pan for about 15 minutes. Take the pastry spatula/knife & run it around the cake, release from the side of the pan. Then let it cool completely.
  7. Before serving: Dust it with powdered sugar & sprinkle some extra pomegranate on top of the cake.

Enjoy! En Guete! Selamat Makan!

Double layer Pumpkin-Fruity Cake



For the Pumpkin Cake 

  • 400 gr Granulated White Sugar
  • 300 gr All Purpose-Flour
  • 4 Eggs
  • 125 ml Canola Oil
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 480 ml Pumpkin Puree

For Cream Cheese Icing 

  • 450 gr Icing/ Powder Sugar, sifted
  • 600 gr Cream Cheese
  • 400 ml Mandarin puree juice
  • 1 tsp Orange, grated

For Decoration

  • 2 Pomegranate, take the seeds only
  • 2 Clementine/ Orange
  • 1 cup of Grapes
  • Strawberry

 How to Make it 

  1. Preheat the oven to 180°C (356F). Grease & flour two of 9 inch cake pan.
  2. For the Pumpkin Cake : Mix Sugar, eggs & canola oil with your electric mixer until it is well combined.
  3. In a seperate bowl, sift together flour, baking soda, baking powder, cinnamon, ginger and salt. Then add all the dry ingredients into the wet mixture, mix well.
  4. Stir in the pumpkin puree & mix well. Pour all the batter into the prepared pans & place them in the pre-heated oven. Bake for about 40-45 minutes. Check if the center of the cake is done with a bamboo stick/toothpick. If it stands upright & comes out clean, then the cake is done. Take out & let it sit & cool on the rack
  5. For Cream Cheese Icing : Add powder sugar & cream cheese in a bowl. Beat with an electric mixer over medium speed until well blended & become fluffy. 
  6. Place 1 Layer of cake on a plate, spread 2/3 cup cream cheese icing evenly over top of the cake (but not on the sides of the cake), then spread some of pomegranate seeds on top of the cream cheese. Place again another layer cake on the top, then spread remaining cream cheese icing over top. Arrange orange slices around the outer edge of the top of layer cake. Then also decoreate with grapes & strawberries. Sprinkle pomegranate seeds on the center of top layer cake. You may store the cake – cover loosely in a refrigerator

Enjoy! En Guete! Selamat Makan! 

Paella Calamari



  • 4 tbsp Olive Oil
  • 300 gr Calamari, sliced into rings
  • 1 Red Paprika, cut into small cubes
  • 1 Big Red Onion, finely diced
  • 1 small handful of parsley, chopped roughly
  • 3 Cloves Garlic, crushed
  • 1 tsp Paprika/cayenne pepper
  • 1 Cup Uncooked Short grain white rice (in this case i used Risotto Rice)
  • a pinch of saffran threads
  • 2/3 cup of Green Peas
  • Lemon wedges, to serve
  • 1/4 cup dry white wine
  • 1 Ltr of chicken or vegetable Stock
  • Salt & Pepper, just to taste

Marinate Sauce

  • 2 tbsp olive oil
  • 1 tbsp Lemon Juice
  • 1 tsp Paprika pepper
  • Salt & Pepper

 How To Make It

  1. In a small bowl put the washed calamari & marinate it with olive oil, lemon juice, paprika pepper, salt & pepper. Cover it with plastic wrap & refrigerate for 30 minutes.
  2. Heat the olive oil in a Large skillet or paella pan over medium heat. Saute the Garlic, onion, paprika for 5 minutes. Add paprika/cayenne pepper & stir again for another 2-3 minutes. Season well with cracked black pepper. Then add marinate calamari & white wine, bring it to boil.
  3. Add in rice & saute together for about 5-7 minutes. Add the stock and safran, stir everything briefly then turn the heat down to a very gentle simmer (medium-low) and leave to cook uncovered for 15 minutes. ¨Most importantly, don’t stir the rice – a crust will form on the bottom of the pan and this is considered a delicacy
  4. Sprinkle over the peas, cover the pan and leave it to cook for a further 10 minutes.
  5. If the rice looks like it’s drying out, add a little more stock. If it looks too wet, let the paella simmer for a while with the lid off.  
  6. When the rice and calamari are cooked and tender, sprinkle over the parsley and serve them with fresh lemon wedges. 

Enjoy! En Guete! Selamat Makan!