Sunday, 2 August 2015


If you love traveling and eating, I am sure this question has crossed your mind. Why does the same food in one place taste different in another? And I’m not talking about variation of one food, but the exact same food. Having lived in Vancouver for several years, which is arguably one of the most multi-cultural city in the world, I often hear my friends complain, “Nah, the Korean food here is nothing compared to the Korean food in Korea” or something along those lines.
Spekkeok Lapis
Now of course, there could be many reasons for that, to name a few: The cooks’ expertise, taste assimilation, alterations made intentionally to cater to the locals, accessibility to certain ingredients etc.
I always attributed the main reason to be the competency of a chef… until my one-month stay in Jakarta with Grandma just this past month (I’m half Indonesian.. and half Singaporean). Since I began baking, the supermarkets and grocery stores have become my “Happy Place”. Visiting the Indonesian grocery stores made me realize one thing. Everything is so drastically different! The flour is different, the butter is different, and even the EGGS are different! But come to think of it, I would probably find it more bizarre if they were the same. After all, if people from one place differ so much from another, I’m sure chicken and eggs would too! Perhaps this factor contributes to why some things will never taste the same in other places.


    • 225 gr butter, softened.
    • 230 gr sugar.
    • 10 large eggs, separated.
    • pinch of salt.
    • 150 gr flour.
    • 2 tablespoons icing sugar.

Spice mixture:

    • 2 teaspoons cinnamon.
    • 1 teaspoon ginger.
    • 1 teaspoon aniseed.
    • ½ teaspoon nutmeg.
    • ½ teaspoon cardamon.
    • ¼ teaspoon cloves.
( all spices are ground )


Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour.
Divide batter between two bowls. Add the spice mixture to one bowl and mix in well. Line the bottom of a buttered 9″ (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about ½ cup of the spiced batter into the pan, spreading to form a thin (about pancake thickness) layer.
Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used. Leave cake to cool, then remove from pan. Sprinkle top with icing (confectioners) sugar. Serve in thin slices.

How To Make Indonesian Beef Satay with Spicy Peanut Sauce

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

Indonesian Beef Satay with Spicy Peanut Sauce

Makes: 6 servings
Active Time: 
Total Time: 



  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fish sauce (see Notes)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon brown sugar
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds skirt steak, flank or other beef steak, trimmed


  • 1/2 cup finely chopped onion
  • 2 teaspoons peanut oil or canola oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
  • 1/2 cup “lite” coconut milk
  • 1/4 cup unsalted natural peanut butter
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 1 tablespoon lime juice, or to taste
  • 1 teaspoon brown sugar, or to taste
  • 1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste


  • 1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar, or to taste
  • Pinch of salt, or to taste
  • 1/4 cup chopped fresh cilantro (optional)
    1. To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
    2. To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
    3. To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
    4. To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
    5. Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
    6. Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.


    • Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours. | Equipment: 20 to 30 (6-inch) bamboo skewers
    • Notes: Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.
    • Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
    • Tip: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
    • Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.


    Per serving: 296 calories; 17 g fat (6 g sat, 7 g mono); 65 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 25 g protein; 1 g fiber; 588 mg sodium; 588 mg potassium.
    Nutrition Bonus: Zinc (36% daily value), Iron & Potassium (17% dv)
    Carbohydrate Servings: 1
    Exchanges: 1 vegetable, 3 lean meat, 2 fat

    Monday, 16 March 2015

    Ayam Pinadar Recipe (Andaliman Pepper Chicken)

    Pinadar chicken is chicken cooked in herbs and chicken livers with andaliman as an important spice. Andaliman is a close relative of Sichuan pepper grown in the soil of North Sumatra, Indonesia where the Batak ethnic group living. Batak cuisine is also known for cooking with andaliman pepper.

    If you are interested to know more about andaliman, I suggest you to read more at this link where I discuss about it in depth.

    Batak cooking, it believes that the process of roasting chickens before actually cooking in spices will bring better flavor to food. For those who do not like spicy food hot, you can always reduce the number of birds eye chillies. This recipe was adapted from a fellow blogger Indonesia, Indonesia Medan Food that I changed a little.

    Chicken Pinadar
    - Andaliman pepper chicken -
    Adapted from Food Medan Indonesia

    1 pound whole chicken native Indonesian leaner and tougher (I use whole chicken Manitoban)
    2 tablespoons shredded coconut, toasted and ground
    4 lime leaves
    3 bay (greetings) leaves Indonesia
    Water 200 milliliters
    4 tablespoons of coconut oil EV
    seasalt taste

    Material to grind:
    6 grilled hazelnut
    40 grams of red cayenne peppers length
    10 grams of birds eye chillies
    40 grams of onion
    3 cloves of garlic
    2 cm galangal
    2 cm ginger, deleted
    2 stalks lemongrass, white part only, or 4 tablespoons of lemon grass ground frozen, thawed
    2 tablespoons andaliman
    25 grams of chicken liver

    Chicken Pinadar 2

    Bake or grill a whole chicken without burning it. Set aside and cut into small pieces.

    In a food processor, process all the ingredients to grind until smooth. On medium high heat, saute mixture of soil, lime leaves and Indonesian bay leaf in a pan with EV coconut oil until fragrant.

    Add chicken and ground toasted shredded coconut. Stir evenly. Reduce heat to medium low. Add the water. Cover the pan with a lid. Cook until chicken is tender. Serve with rice.

    Avocado Poppy Seed Cake Recipe

    This recipe I found when I did a little fun with Pinterest me where I collect interesting idea with some of the material in which I have a special name board "Avocado Idea"

    To elaborate on this cake, the cake is as moist as banana cake. You will need a little more butter as avocado has a soft texture. I made the first batch on Saturday and I do not have a poppy seed or almond flour so I replaced toasted black sesame seeds and raw cashew peanut. The result was really good. Then I created a second wave is on Sunday where I had all the ingredients that should be in accordance with the original recipe. However, I try to avoid at all costs so that the butter a good thing I kept avocado oils useful in my kitchen.

    St Patrick's Day are denoted with everything green. So today March 17th is St. Patrick's Day and I brought the cake to the office that my co-worker really enjoyed it. Thou I do not celebrate one. I love the color green :)

    Avocado Poppy Seed Cake
    Adapted from J'veux ĂȘtre bonne

    2 medium avocados
    2 tablespoons lemon juice (about 2 lemons depending on how big and juicy lemon is)
    180 grams of sugar
    50 grams of avocado oil (original recipe used butter)
    Flour 100 grams
    4 large eggs
    50 grams of poppy seeds
    50 grams of almond flour (ground almonds)
    pinch of salt

    Avocado Icing
    1 medium avocado
    1 tablespoon lemon juice (about 1 lemon)
    100 to 150 grams icing sugar (original recipe using 200 grams icing sugar)

    1. Separate the egg white and yellow when they are still cold because it is easier to separate the temperature. Cover and let them sit at room temperature until they are ready for use.

    2. Pre-heat oven to 325 degrees F (160 degrees C). In a food processor, puree the avocado and lemon juice until smooth and creamy. Set the side.

    3. In a food processor, combine the avocado oil (or butter) and sugar until well blended. Add pureed avocado lemon inside. Mix the egg yolks one at a time. Pour the flour and baking soda on top and stir until well. Transfer this mixture to a bowl. Add poppy seeds and almond flour; fold them gently.

    4. With mixer, beat the egg whites and salt. Then transfer to a bowl mix the avocado. Fold them gently to mix well.

    5. Pour the batter into the pan or round bread pan. Bake for 45 to 50 minutes.

    6. While you are waiting for the cake to be baked, you can make the icing avocado. Blend the avocado with lemon and add the icing sugar. Process until all blended.

    7. Once the cake is ready you can spread the icing evenly over the avocado.

    Thursday, 12 March 2015

    How To Make Chili Grind(sambal Oelek)

     Also know as Sambal Oelek, is the most basic of sambals.
    Although many variaties of red chilli peppers can be used, I would suggest you try and find the longer and milder pepper know as Lomboks.
    As usual, when working with chillies, make sure that you don’t touch your eyes or any other sensitive part of your body, best to wear rubber gloves when doing the chopping. Clean all your equipment afterwards.


    • 20 red Chillies or Lomboks (approx. 6 – 9 cm. long)
    • 2 teaspoons Salt


    Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
    This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for up to 1 month.


    As Sambal is such a commonly used ingredient in the Indonesian kitchen and can be used to replace fresh chillies in most recipes, it’s always nice to have some on standby.
    I would therefore suggest that you try and find it ready made in the shops. It is sold as Sambal Ulek, or more common in the west, as Sambal Oelek, by a variety of producers. It can also be found as plain “chilli paste”, but make sure it includes the seeds. Commercially produced sambal is made in a Sterile environment and uses some preservetive, so will last for a long time.


    Easy Ways to Make Vegetable Lumpia

    An all time favorite of my college "barkadas" (close friends), sharing a good chat while eating vegetable lumpia during our snack time.We love this because it is affordable and will make you really full and most of all very delicious.

    1 kilo sprouted beans (togue)
    1 head medium size cabbage (strips)
    1/4 kilo ground beef ( or whatever meat you would like to use)
    2 medium size carrots ( strips)
    1 big sweet potato (camote) sliced into strips
    1 small onion
    3 cloves garlic
    salt and pepper to taste
    30 Spring roll wrapper

    1. Saute the garlic and onion, add the ground beef and simmer for few minutes then add the sweet potato and simmer until half cooked.
    2. Add the rest of the ingredients, simmer until it is cooked. ( do not overcooked)
    3. Drain and let it cool. 
    4. Wrap in the spring roll wrapper and deep fry until golden brown.

    5. Serve hot with your favorite sauce.

    How to Make Potato Donuts Delicious And Soft

    Recipes Cake Donuts

    Donat is a kind of snack that is favored by many people, from children to the Elderly. Donat now have many choices of flavors, whether it's a sense in the topping on the cake alone or taste it, for example, cake donuts potatoes, For Reviews those of you WHO already know how to make cake donuts may Easily follow the recipe and how to the make the following potato donuts. The function of the potato itself here is useful to make a donut texture softer and more tender sure.

    Materials Donat potatoes:

    1. 500 grams of potatoes, peeled, cut into pieces
    2. 150 grams of sugar
    3. 3 egg yolks
    4. 500 grams of cake flour
    5. 1 packet (11 g) instant yeast
    6. 2 tablespoons of full cream milk
    7. 100 grams of butter, melted
    8. Cooking oil
    9. 100 grams of sugar donuts

    Before further into how to make it, you must first prepare the equipment, do not let one prepare equipment.. Directly below into the weave.

    Potato Doughnut Making way:
    First, Steamed potatoes until tender. Lift, while the hot mashed potatoes. Then whisk the sugar and eggs until sugar dissolves. After that add the potatoes, yeast, flour and milk powder. Stir until completely blended. And add the melted butter, stir until completely smooth. After really dull and let stand for 45 minutes until fluffy. Furthermore kempiskan dough, cut call now weighing 40 g. Once cut into pieces and Round the dough, form a ring. Let stand for 15 minutes.
    You continue to fry in hot oil until golden brown medium. Then, remove and drain. And sprinkle with sugar donuts and serve.

    Tips Potato Doughnuts:

    1. Size or large donut can be adjusted to taste.
    2. When frying donuts sure enough oil to donuts submerged and use a medium heat so that the donuts cooked inside.
    3. Decorate donut with okelat or cheese to taste.
    4. If you are saved, let donuts in plain unadorned state.