150gr Ground Chicken
350gr Ground Beef, (The ratio between chicken and beef should be 2:3)
3 cloves of garlic (sliced and sauteed)
1-2 ice cube + 3 tbsp ice water
1 egg white
½ tbsp salt
½ tsp pepper
2 tsp baking powder
6-8 tbsp tapioca flour

How to make:
1. Mince the ground chicken with garlic using a food processor.
2. Add the ground beef and ice cube + ice water, mince again using food processor.
3. Add the other ingredients, mix well using the food processor (pulse mode).
4. Store the beef mix, covered, in the refrigerator for about 1-2 hours.
5. In a large pot over medium heat, boil 1 litre of water, and reduce the heat to low. Form the beef mixed into small balls or desired size using 2 spoons or using your hand, whatever it is easier for you. If forming with your hands, better to use gloves to avoid the stickiness. Drop the balls into the simmering water. Pick up the meatballs once it started to floats.
6. If not using right away, they can be frozen for later use.

The Meatball Soup

1 ltr water
250gr Beef bones / femur / beef shank
5 cloves of garlic, crushed and roasted with no oil
Salt and pepper to taste
Spring  onion, sliced thinly

How to make:
In a large pot, boil the beef bones/femur/beef shank, get rid of the floating fats. Stir in the garlic, salt, and pepper. Reduce the heat to medium low and simmer for about 60 minutes until the soup become very rich in flavour. Strain the soup if you want a clear soup in result, but it is not strained it shoud be fine as well. Add the spring onion. Serve it along beef meatballs and tofu.



(Recipe) Klepon, Indonesian Mochi

Klepon is one of Indonesian traditional snack, green-coloured balls of rice cake filled with palm sugar and coated with shredded coconut. The texture resembles Japanese Mochi. This happens to be one of my favorite snacks. I like the sensation of having the palm sugar bursting out inside my mouth as I bite the whole ball. Yummmmyyyyy … Since living abroad make Klepon not readily available everytime I want to, I guess I just have to make it on my own …

for the dough
2 ½ cup Glutinous Rice Flour
½ cup Rice Flour
1 tsp pandan paste
250ml water or as needed

for the filling
Palm sugar, roughly chopped into chunks

for the layering
Grated/Shredded coconut
Pandan leaves
½ tsp Salt

How to make:
Firstly, prepare the layering. Steam the shredded coconut with pandan leaves and salt for about 10 minutes, and set aside.
Combine all the dough ingredients, except water. Mix well. Then add the water slowly bit by bit, just enough to turn the mixture into a smooth dough (it shouldn’t be sticky). Knead the dough well enough until it is easy to mold.
Make a small ball from the dough, press it to your palm and place the chunks of palm sugar into the center. Fold the sides and rounding it using your hand to form a ball again. Make sure to cover the palm sugar nicely, otherwise it will leak. Boil the Klepon in a pan filled with water on medium heat until it floats to the surface.
Coat the cooked Klepon with the steamed shredded coconut and it’s ready to serve.


(Recipe) Mongolian Beef


450gr beef flank steak, cubed or sliced
1/4 cup cornstarch
2 tbsp + ¼ cup vegetable oil
2 tsp fresh ginger, minced
A quarter of onion, roughly chopped
3 cloves garlic, minced
1/3 cup light soy sauce
1/3 cup brown sugar
1/3 cup water
Scallions (for garnish), chopped
White sesame seed (for garnish)


  1. Slice the beef steak against the grain about 1/4 inch thick or you can cut it into cube as the size of a monopoly dice (or a bit bigger is ok).
  2. Mix the beef with the corn starch until well coated.
  3. Heat ¼ cup of vegetable oil in a frying pan, fry the beef mixture until browned and cooked through. Set aside.
  4. Heat 2 tbsp of vegetable oil in a large frying pan. Add the garlic, onion, and ginger and sautee for 1 minute.
  5. Add the soy sauce, brown sugar, water to the pan and let it come to a boil and slightly thickened.
  6. Add the beef steak back in, stir well, and simmer until the sauce thickens (usually about 1-1.5 minutes).
  7. Garnish with chopped scallions and sesame seed on top, serve immediately.

Mongolian Beef edit 1


(Recipe) Roasted Red Pepper Hummus

Hummus is still rare to find in Indonesia, even in big city like Jakarta. I’ve once found hummus in one of premium supermarket, K*mchicks, but the price is ridiculous. One jar of hummus (maybe around 340gr) cost about Rp330.000,- … WTF???!!! Given fact like that, I’m determined to make my own hummus. Googling to find hummus recipe without tahini, and stumbled to this recipe …. Continue reading

Homemade Almond Butter

Weekend kemarin gw udah berniat mau bikin my own homemade almond butter. Almond-nya udah gw beli via online di sini, gw beli raw almond 1/2 kg dan roasted almond 1/2 kg. Cara membuat almond butter ini mudah banget…. yang diperluin cuma almond, food processor, dan lots of patience. Kenapa butuh kesabaran? karena proses makan waktu cukup lama sekitar 20-30 menit dan harus sering meng-scrape bowl-nya supaya tergiling secara halus.

Dalam uji coba weekend kemarin ini gw pake 200gr raw almond dan langsung dimasukkin deh ke food processor. Grind grind as you go….

1 menit pertama…..

Almond butter 1

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Classic Quiche Lorraine

…ceritanya di rumah masih ada sisa heavy cream banyak banget dan mulai kebingungan gimana ngabisinnya, untung aja tiba2 keinget makanan ini yang mainly emang perlu banyak krim kental sebagai bahannya…


200 gr daging sapi asap

1 ¼ cups (150 gr) keju cheddar/gruyere

3 kuning telur

1 telur utuh

Garam secukupnya

Merica secukupnya

Pala secukupnya

1 ¼ cups (300 ml) krim kental (heavy cream)

250 gr pastry  dough siap pakai


  1. Giling/gilas pastry dough dengan rolling pin sampai mencapai ketebalan sekitar 1 cm.
  2. Olesi cetakan pie dengan mentega dan serbuki dengan tepung terigu, biar tidak lengket. Cetakan pie yang dipakai disini yang berukuran diameter 10 inchi. Kemudian bentangkan/letakkan pastry dough yang telah digilas tadi ke dalam cetakan pie, tekan-tekan sambil merapikan pinggirnya, lalu tusuk-tusuk semua permukaannya dengan garpu.
  3. Letakkan selembar parchment paper (kertas roti) ke atas pastry dough yang di dalam cetakan tadi, lalu tuang dengan biji-bijian kering (disini gw pake beras). Ini berguna untuk menahan pastry dough supaya tidak menggelembung.
  4. Panggang pastry dough dalam oven selama 15 menit dengan temperatur 190 derajat celcius, kemudian angkat dari oven. Singkirkan kertas roti dan biji-bijian keringnya, kemudian panggang lagi dalam oven selama 5 menit pada temperatur 170 derajat celcius supaya pie crust jadi firm dan berwarna kuning keemasan.
  5. Potong-potong daging sapi asap jadi ukuran kotak-kotak kecil. Dalam mangkuk, campurkan kuning telur dan telur utuh kemudian aduk sampai rata. Lalu tambahkan krim kental dan aduk kembali sampai rata. Tambahkan merica, garam, dan pala secukupnya.
  6. Taburkan daging asap yang sudah dipotong ke atas pie crust, lalu tambahkan keju. Terakhir, tuang campuran krim dan telur ke atasnya, ratakan.
  7. Panggang quiche lorraine dalam oven selama 15 menit pada temperatur 190 derajat celcius sampai bagian atas campuran krim berubah warna menjadi kuning keemasan.
  8. Sajikan selagi hangat, syeeeedaaaapppppp…nom nom nom….

Bday Cake for Mom

Tanggal 23 April kemaren nyokap ngerayain ultahnya. Cucok banget nih waktunya bikin kue, sekalian dijadiin buat ajang latian, hehehehe. Ceki-ceki resepnya, akhirnya milih simple chocolate cake untuk base cake-nya. Nah tadinya untuk olesannya mau pake chocolate ganache, tapi ternyata di kulkas lagi ga ada heavy cream, banting sentir deh olesannya jadi selai strawberry ;p (seadanya banget yaaakkk).

Anyway, tapi rasanya juga ga kalah lho dibandingin ama klo pake ganache *ngeles.com* Untuk hiasannya, aku pake fondant (niatnya biar bisa latian juga nih pake fondant).

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