Thursday, January 10, 2013



75 grams melinjo
10 pieces of fresh tamarind/tamarind pulp, crushed.
2 pieces of green pepper, cut lengthwise
2 cm galangal, crushed
2 bay leaves
3 ½ teaspoon salt
½ tablespoon granulated sugar
75 grams of raw peanuts (if not, you may use red beans)
150 grams young/unripe jackfruit, cut into pieces, boiled
100 grams of raw papaya, cut into pieces
2 pieces of sweet corn, cut into 3 cm
½ chayote squash, diced
10 chinese long beans, cut
25 grams of melinjo leaves
3 liters of water

Spice paste (grind all the ingredients below to form a paste):

10 Asian shallot

3 cloves of garlic

5pieces of curly red chili

4pieces of candlenuts
1/2 tsp terasi (shrimp paste)

  1. Soak the tamarind in one glass of warm water, put aside for sometimes. Take the water only by filtering them. Set aside. Keep the tamarind as you may need it again to adjust the taste.
  2. Boil  water then add the spice paste, raw peanuts, tamarind water, green chili, galangal and bay leaves. Cook until fragrant.
  3.  Add salt and sugar. Stir well. Enter the sweet corn and melinjo. Cook until tender.
  4.  Add papaya, chayote squash, and jackfruit. Cook briefly.
  5. Add melinjo leaves and chinese long beans, stir well. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind water. Serve warm.


Wednesday, January 2, 2013

My very traditional Marble Cake

  • 300gr butter/margarine
  • 250gr powder sugar
  • 225gr multipurpose flour + 01tsp baking powder (mix well)
  • 6 egg yolks and 5 egg whites
  • 25gr cocoa powder
  • chocolate pasta;  moccacino pasta
  • 1/2 tsp vanilla powder/ extract vanilla 
  • 1/4 tsp salt

How to make:
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter/ margarine, sugar and salt until light and fluffy, about 12 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed (about 15-20 minutes, here you will get the batter more like liquid but no worry). Mix in vanilla. Add flour mixture in 2 batches (using the lowest speed or you may use your rubber spatula instead). Set aside 1/3 of the batter.
  2. In a bowl, mix cocoa and boiling water with a rubber spatula until smooth, add about 02drops chocolate pasta and 01drop of moccachino pasta. Add the cocoa mixture to the reserved cake batter; stir until well combined . Put aside.
  3. Take the 1/3 of the batter , pour in the cocoa mixture , stir until well combined.
  4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. You will get a wonderful marbled effect.
  5. Bake for about 40minutes in 180C.

*****Happy Baking*****