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Tangerang, Indonesia

Thursday, November 19, 2009

Oatmeal Butter Cookies

Oatmeal butter cookies with chocolate melted

It start winter here since 2 days ago....the weather drop from 29 to 12 celcius.

I start craving for some food but I cann't go out to find it because I have to stay at home for about 1 month until my baby one month old.

Few days ago my blogging friend Yohana introduced me this cookies.
You can found this recipe and other recipe from here :

Recipe :
150 grams creamy butter
100 grams granulated sugar (original recipe 125gr)
2 pcs eggs yolk
1 pc egg white
125 grams rolled oatmeal
125 grams all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt

Directions :
Preheat the oven at 170 degrees C
In a mixing bowl beat butter and sugar until pale white,
add eggs yolk and egg white, mix well,
add oatmeal,
add flour, baking powder, baking soda and table salt mix well,
take some dough, roll it and press down with your palms, put in baking tray
bake for about 10 minutes in 170 degrees C, until golden brown,
take out from oven, let it cool and store in airtight container.

Let it cool before storing.
You can add chocolate chips, raisin or nuts as your desired.

Friday, November 6, 2009

My princess

Here I introduced our new member of Wong's family....our daugther who was born on 24th October 2009.

Wednesday, September 30, 2009

Moon...and my birthday

Traditional mooncake:
lotus seed and double eggs yolk

the big one is mango bird nest mooncake
the small one is mung bean strawberry mooncake

durian mooncake....
swallow bird nest mooncake

This year I will spend my birthday with my husband families on Mid Autumn Festival, in chinese calendar fall at 3rd October 2009 this year.

We always gathering at this festival, having dinner (around 20 peoples) in our house then bring the kids play outside to enjoy the full moon.
Some people will go to see Lantern Festival at the park or go to beach to having barbeque while enjoy the full moon.

I 'm gonna busy that day....

Happy Mid Autumn Festival .........

Saturday, September 19, 2009

Ice Cream in new style

Anson just cann't wait to take a bite.
He choose banana flavor...hmmm

This one is Nicole's choice... guava flavor..

in front is banana flavor, on the left is guava flavor
on the right is chocolate flavor

Who don't love summer????, especially here in Hong Kong........
We found a lot of new foods and drinks to wellcome summer season.
One I found here from local news paper is a dessert shop who sell a new style Ice Cream.
You can choose your favorite flavor, from any kind of fruits, chocolate, green tea, red bean etc..,
and add some fresh fruits and syrup you like.

That night after we finish our korean dinner which locate not far away from this Ice Cream shop in Tsim Tsa Sui, we order 1 banana flavor with fresh strawberry and strawberry syrup, 1 guava flavor with fresh strawberry and strawberry syrup, 1 chocolate flavor with chocolate syrup and chocolate chips.

Friday, September 18, 2009

Spicy Clam with Black Bean and Garlic

For seafood lovers, bet you love this recipe.

  • 500 grams fresh clam, wash

  • 1 1/2 tbsp black bean and garlic sauce (you can find at chinese shop)

  • 1 tbsp red chilies, angle sliced

  • 1 tbsp spring onion, finely sliced

  • 1/2 tsp sugar

  • 1 tbsp cooking oil

  • some water

Method :

  • Heat oil in a wok pan, saute black bean and garlic sauce, red chilies until fragrant.

  • Add clam, mix well, add sugar, water, cover with lid. Continue cooking until all the clam open.

  • Add spring onion, mix well, remove from heat.

Tips :

The clam will open if its cooked alreay.

Saturday, September 12, 2009

Hi....I'm back

Crab with Padang sauce
(Kepiting saus Padang)
Dinner with brother and family
at Sumarecon Mall Serpong, Tangerang - Indonesia
Just to announce to you all friends out there, I'm back after couple months rest during my pregnancy.

I am now pregnant about 31 weeks already, and the due date will be at early November 2009.

I was had a great summer holiday this year at July to August 2009, we back to my hometown Jakarta to see my families there.

Thank you to you all my brothers and sister, mom and dad, we miss you always especially the kids, Nicole and Anson, they love to be there as long as they can.

Saturday, March 14, 2009

Tofu Mushroom

Still with Tofu, I love tofu very much since I was young.
I love the way my mum cook this dish but I am more confidence with my style now.
Tofu, shitake mushroom and sesame oil, was a perfect match, try it....

Ingredients :

  1. 1 pc square tofu (hard), cut into medium size, fried until golden brown, set aside
  2. 1 pc garlic
  3. 6 pcs medium size shrimp, shell intact, deviened, cleaned
  4. 4 pcs button mushroom (big size), cut each into 4 pieces
  5. 4 pcs dried shitake mushroom, soak into cold water until soft, cut off the stem, then cut into thin slices
  6. 1 teaspoon sesame oil
  7. 1 tablespoon oyster sauce
  8. 1 tablespoon low salt soy sauce
  9. 100 ml water
  10. 2 tablespoon waterchesnut powder mix with 1 tablespoon water (for thickenning)
  11. a dash of white pepper
  12. 1 tablespoon chopped spring onion
  • using non stick wok, add 1 tablespoon cooking oil then add garlic, fried until fragrant
  • add shrimp, cook until colour changed then add shitake mushroom, mix well until fragrant,
  • add button mushroom, mix well then add in fried tofu, water, soy sauce, sesame oil and oyster sauce,
  • cover the lid and cook for 4 minutes,
  • then add thickenning, mix well, add white pepper and last chopped spring onion,
  • mix well, put into serving bowl/deep plate, serve.
Tips :

There are alot of kind tofu out there, remember to choose the hard one for fried and the soft one for make a soup.

Miso Soup

Together with SHRIMP CAKE, I made Miso Soup for dinner few days ago.

Ingredients :

  1. 1 pc square tofu (choose the smooth one), cut into small pieces (cubes)
  2. 2 tablespoon soy bean paste
  3. 500 ml water
  4. 2 tablespoon chopped spring onion
  5. 1 pc seaweed, cut into small pieces
  • In small saucepan, bring water to boil,
  • add soy bean paste, mix well,
  • add tofu, cook for 5 minutes,
  • add seaweed and chopped spring onion, let it shimmer for 1 minute,
  • turn off the flame, serve when still hot.

Friday, March 6, 2009

Shrimp Cake

Today, Hong Kong weather was dropped became 15 celcius with rainy, windy and high humidity. It's makes me don't want to move from my bed, still hugging my pillow and keep waiting until my alarm ringing.

Today is Friday, ah... weekend on the way.

Every Friday my boy will come home late after soccer lessons at school, that means I have to pick my kids today two times. After I pick up the girl then one hour later I pick up the boy.

So today I planned to cook easy and fast meal for dinner, shrimp cake, stir fry vegetable, steamed fish and miso soup, mix and match.

For the Shrimp cake :

  1. 200 grams shrimp paste
  2. 1pc eggs
  3. 2 shallot, dice
  4. 1 tablespoon chopped spring onion
  5. 1 tablespoon rice flour
  6. 1 tablespoon flour
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon chicken powder
  9. white pepper
  • In medium bowl bring all the ingredients together, mix well.
  • Using non stick frying pan, add 1 tablespoon cooking oil, fry one piece of shrimp cake to adjust the taste.
  • Then using tablespoon arrange the shrimp cake, fry for one side until the colour changing, then turn the other side until golden brown, serve.

See my new rice bowl? just bought today, it cost HK$ 10 for two, looks nice ah?...

Beef Teriyaki

Start today I have to make lunch box for my kids since they stop to order lunch box from school.

As they are easy in eating habits, today I made Beef Teriyaki, it's smell and tasted good with brown rice.

What I need are :

  1. 50 grams hot pot sliced beef
  2. 1/4 pc onion sliced (for me I prefer to dice it)
  3. 2 tablespoon low salt soy sauce
  4. 1 teaspoon ginger juice
  5. 1 tablespoon sesame oil
  6. 1 teaspoon mirin
  7. 1/2 tablespoon caster sugar
  8. 50 ml water
  9. 1 tablespoon cooking oil

Directions :

  • In medium bowl, put in sliced beef, soy sauce, ginger juice, sesame oil, mirin, sugar and water.
  • Leave it about 30 minutes.
  • Using non stick pan on medium flame, add 1 tablespoon cooking oil put in onion, stir fry untill fragrant, add marinated beef, cover the lid for 1 minutes or until all the liquid half dried.
  • Put into serving dish then you can springkle it with white sesame before serve.

Tips :

* Serve Beef Teriyaki with japanese mayonaise and sliced cucumber

Tuesday, March 3, 2009

Dining at Ichikawa Japanese Rest.

To celebrate my half and my daughter birthday, we had dinner outside at Festival Walk, Kowloon Tong.
We choose sitting inside, at teppanyaki table so the kids can see what the chef doing.
Here are some pictures I've got to share with you.
the menu

the Chef

Angus rib eye teppanyaki

king Hokkaido scallop

king prawn and pumpkin tempura

fried rice with bacon

sakura cripy roll

grilled Hiroshima oyster

Chocolate Hazelnut Cake

As we full already, we close our dinner at home with Chocolate Hazelnut Cake, this flourless single layer chocolate cake covered with low fat cheese cream decorated with grated dark chocolate (70 percent) and fresh Korean Strawberries, served with green tea.

Sunday, March 1, 2009

Moist Triple Chocolate Cake

To celebrate my daughter birthday, I can't do her request to make Princess Barbie Cake.

The humidity is high about 90 percent, I can't decorate the cake using fondant but I promise her to make something I think she will love it very much.

This recipe I found here. Thank you to Lydia who share this recipe, the cake and the pictures are fabulous.

For this recipe, I made some changing here to adapt the kids health so I don't use instant coffee and adding good quality dark chocolate.

Ingredients :
  1. 100 grams caster sugar
  2. 4 small eggs yolk, 2 egg whites
  3. 140 grams all purpose flour (shift together with baking powder)
  4. 1/2 teaspoon baking powder
  5. 125 grams butter ( melt it together with dark chocolate)
  6. 50 grams dark chocolate (70 percent)
  7. 1 teaspoon cocoa powder
  • Grease the base of 24cm loose bottomed tin, line with baking parchment then grease one more time base and sides, coat with 1 teaspoon cocoa powder both base and sides then tip out any excess.

  • In medium bowl using electric mixer, mix caster sugar and eggs until fluffy and pale,

  • add flour, divide into 2 steps,

  • finally add melted buter and chocolate, mix well,

  • bake with preheated oven using 18o degree C about 30 minutes, let it cool.

Chocolate Paste :
  1. 1/4 cup cocoa powder
  2. 1/4 cup caster sugar
  3. 1/4 cup fresh milk
  4. 100 ml hot water
  • In medium bowl, put 1, 2, mix well, add , 3 and 4, mix well untill all combine, set aside.

Chocolate Ganache :

  1. 100 grams dark chocolate (70 percent)
  2. 20 grams unsalted butter
  • Melt the chocolate and butter in a bowl over a pan of hot water, remove from heat, stir until all melted and smooth, let it warm.

  • Decorate the chocolate cake with ganache, starting from top then to side, use all remaining chocolate to cover top and sides.
Tips :

Serve chocolate cake with a scoop of vanilla/chocolate ice cream.

Thursday, February 26, 2009

Premium Soya Chicken

Still looking for easy recipes?
Ah... this week is the laziest week for me, I don't want to move, even for cooking, I felt it's hard to stay for while in the kitchen...don't know why.
But we still have to eat right?
For those who need fast and simple recipe but with great result, don't forget to try it.
Bet you can't speak any words... but licked your thumbs.

You need :

1 pc frosted whole chicken
300 ml premium chicken marinated soya (Amoy brand)
50 ml water
1 pc sugar cane
1/2 teaspoon salt

Follow me :

  1. Clean the chicken,

  2. put the marinated soya, water, sugar cane and salt into pressure cooker, bring to boil,
  3. add the chicken, cook for 15 minutes,
  4. turn the chicken, cover and lock, cook for more 15 minutes ,
  5. bring out the chicken, put into baking tray, bake until golden brown or just cut into small pieces and served together with the remaining sauce (as a dip).

Tips :

* If you use regular saucepan, you need to cook more longer, total about 45 minutes.

* Served with organic brown rice

Wednesday, February 25, 2009

Yellow Fried Chicken

source : Aneka Kreasi SEDAP

Don't know what to eat?,

Do you like chicken?, but no idea how to cook...

Ok, come on... this is what you need :
  • 1 pc whole chicken (I prefer frosted), be carefull watch out the expired date
  • 4 pcs garlic, peel of the skin,
  • 8 pcs shallot, peel of the skin,
  • 1 tablespoon coriander,
  • 5 cm fresh turmeric,
  • 1 tablespoon coconut sugar/palm sugar,
  • 1 teaspoon salt.

Follow me

  • Clean the chicken inside and outside, cut into 4 pcs.
  • Blend garlic, shallot, coriander, turmeric, coconut sugar and salt using food processor until smooth.
  • Marinate the chicken with all blended spices, leave it for 2 hours .
  • Using deep plate, steam the chicken about 30 minutes.
  • Drain the chicken, using small flame fry for a while/golden brown before served.

Tips :

**Here I served Yellow Fried Chicken with white rice, boiled egg, and sambal.

**Serve when still hot.

To make Sambal we need :

  1. 10 pcs chilli pepper (more/less as you like)

  2. 5 pcs garlic, peel off the skin

  3. 2 pcs fresh ripe tomato, dice

  4. 1 tablespoon coconut sugar/palm sugar

  5. a dash of salt

  6. 2 tablespoon cooking oil

Follow me :

  1. Using food processor, blend all chilli pepper and garlic until smooth.

  2. Boiled tomato for 3-4 minutes, then peel off the skin, and dice

  3. Prepare frying pan, add cooking oil, put in blended chilli pepper and garlic,

  4. Cook untill fragrant, add tomato, sugar and salt, cook for more 5 minutes/untill dry.

Monday, February 23, 2009

Blogger Aid Cookbok : Stir Fry Broccoli

Do you know that most of the kids in the world doesn't like vegetables? But not my kids, they love it, its easy for us to find a lot of kinds vegetable in here.

After I moved to Hong Kong, I always served 1 kind of vegetable, 1 kind of meat and soup for every meal.

Here I want to share the recipe for Blogger Aid Cookbook, we all love this dish, its easy, crunchy and healthy.

Thanks to Sefa who posted announcement about Blogger Aid Cookbook event, and also to Giz who organized this event.

This event is to make a cookbook that all profit from sales will go directly to The World Food Programme (WFP).

If you want to help, submit your recipe for this cookbook, the deadline has been extended until the end of March 2009.
I submit this recipe because we know kids don't like much vegetables, here I create a dish that taste and looks good, hopefully can make the kids interesting to try.

Thursday, February 19, 2009

Rujak Kalimantan (Almost) Forgotten Indonesian Culinary Heritage

Terima kasih sebelumnya kepada Rurie yang sudah membuat event ini, bagaimana caranya saya tahu mengenai event ini?
Kebetulan saya kenal Rita, food blogger dari Indonesia yang tinggal di Hong Kong, saya juga tinggal di Hong Kong dan salah satu pengunjung setia blognya Rita.

Untuk event ini saya coba menyubang satu resep yg sebetulnya mudah sekali membuatnya tetapi juga cukup menyita waktu karena ada bahan yang perlu dimasak hingga matang.

Mendengar namanya mengingatkan saya kepada popo/nenek (ibu dari ayah) yang dulunya sebelum hijrah ke Jakarta tinggal di pulau Kalimantan, Kalimantan Barat khususnya.
Di Jakarta mudah sekali menemukan beraneka ragam rujak, tetapi untuk rujak yang satu ini agak sulit karena hanya bisa ditemukan didaerah tertentu saja dimana peranakan cina yang berasal dari Kalimantan tinggal.

Rujak Kalimantan dibuat dari bahan-bahan yang murah namun belum tentu mudah didapat, seperti bengkuang, di Hong Kong bengkuang jarang ditemukan, hanya ada pada saat-saat tertentu.
Keunikan dari rujak ini adalah adanya ebi kering sehingga menambah kemewahan rasa rujak tersebut.

Selain bahan-bahan yang disebutkan, untuk membuat rujak ini diperlukan juga cobek/lesung untuk memudahkan pencampuran bumbunya.

Berikut adalah bahan-bahan yang digunakan, untuk ubi merah, nanas dan bengkuang, semua dibuang kulitnya (kecuali ketimun, tidak perlu dikupas kulitnya semua, sisakan sedikit agar terasa lebih gurih), cuci bersih dan dengan lap tissue dapur hingga kering.

Bahan yang dibutuhkan :

  1. Ubi merah mentah, pilih ukuran yang kecil di serut menggunakan pisau pemotong kulit buah, 10 lembar.

  2. Nanas, 10 potong, ukuran disesuaikan dengan potongan ubi merah.

  3. Bengkuang, 10 potong, ukuran disesuaikan dengan bahan-bahan yang lain.

  4. Ketimun, sisakan sedikit kulitnya supaya lebih terasa gurihnya, 10 potong.

  5. Siapkan semua bahan di dalam wadah/mangkok yang cukup besar.

Bumbu :

  1. Kacang tanah, 200 gram disangrai dengan sedikit minyak hingga matang, lalu diblender kasar,

  2. 1/2 sendok makan terasi yang di panggang hingga harum/wangi,

  3. 2 sendok makan gula merah,

  4. 2 sendok makan air jeruk lemon,

  5. 1/2 sendok makan garam,

  6. 2 biji cabe rawit (kalau suka pedas boleh lebih),

  7. 2 sendok makan ebi kering, di sangrai hingga harum/wangi, blender hingga halus,

8. 1/2 gelas air matang.

Cara membuat :

  • Siapkan lesung/cobek,

  • masukkan semua bumbu 1-6, ulek/tumbuk hingga rata, rasakan, silahkan disesuaikan dengan seleranya sambil ditambahkan air matang sedikit demi sedikit hingga cukup kekentalannya, jangan sampai terlalu encer,

  • masukkan 1 sendok makan ebi kering, aduk rata

  • masukkan semua bumbu tadi kedalam wadah/mangkok yang berisi ubi, nanas, bengkuang dan ketimun, aduk rata,

  • taruh rujak diatas piring saji, taburkan sisa ebi diatas rujak, sajikan.
Selamat menikmati RUJAK KALIMANTAN.

Hong Kong, 19 Februari 2009.

Tuesday, February 17, 2009

Butter Cookies

As request of my friend who just interest in baking, here I post my butter cookies recipe.

As we know healthy is more important than everything, so I made some changes on the sweetnest of this cookies.

Ingredients :

  • 100 gr salted margarine (at room temperature)

  • 140 gr creamy butter (at room temperature)

  • 80 gr caster sugar

  • 2 pcs large egg yolks

  • 1 pc large egg white

  • 4 tbsp condensed milk

  • 240 gr flour

  • 1/2 tsp baking powder


  1. Beat margarine, butter and caster sugar until creamy and pale,

  2. add egg yolks and egg white, mix well,

  3. add condensed milk, mix well,

  4. at last add flour (mix together with baking powder),

  5. put the batter into piping plastic bag (about half) with star tube pipe into baking tray until finish,

  6. bake at 180 c about 15 minutes, let it cool and store in dry cool place.

Tuesday, February 3, 2009

Beef in chilli and coconut sauce (Rendang)

Last night we had guests as Chinese New Year visit. They are my Hong Kong friends who lived near our house, one of them is her first time to visit us.

As tradition here, when Chinese New Year and you visit someone you must bring along a gift (most of them are food likes cookies, noodles or etc).

As they visit me at dinner time, I cooked some food for dinner and of them is my favorite dish from my country called RENDANG.
For those who lived outside Indonesia country, I refer you to use already made instant seasoning from MUNIK brand, the taste quite similar with Rendang Padang.
You can follow the cooking directions behind the box, but here I already adapt with my taste.

For me I use :

1 pack instant seasoning Bumbu Rendang
1 small pack coconut milk (kara)
4 slices ginger
5 pcs bay leave (daun salam)
2 kg beef brisket (cut into squares)
2 cups water
Put all ingredients in pressed cooker,
lock carefully, using big flame cook until steam come out,
cook for more half hour using medium flame,
wait until steam disappear, open and serve.
All love this dish, especially my daughter Nicole.

Sunday, January 11, 2009

Helen "Tartelette" Macaroon

This is my first trial batch macaroon, the outlook not so good but the taste was awesome.
I even can finish almost half tray before I finish baking it.
The recipe can be found here.

I knew MACAROON 5 years ago when my sister take a course named Cooking With Style in Hong Kong teached by Thomas Lui one of famous Pastry Chef in Hongkong.

Last time I saw one branded chocolate store already sold macaroon with price HK$ 15/each.

Saturday, January 10, 2009

Pineapple Tart

This week we (my husband and I) started to clean and repair our house before we celebrate Chinese New Year on January 26, 2009.
I started to bake some cookies this week, first I start with Pineapple cookies, later with Butter cookies and Thousand Layer Cake at the end.

This cookies very familiar in our hometown, Indonesia. We can find this cookies in any celebration and now easy to find at bakery shop or some supermarket.

In my family its our tradition to made by ourselves everytime we celebrate Chinese New Year.

Here I made 2 version, one is plain and another one with grated parmesan cheese.

For the recipe please click here.

  • Made the filling 2 days before and store in refrigerator, then if you have spare time before you start to bake, roll the filling into 1cm ball size for later use.

Here in the picture I used traditional grated that I bought from my hometown.

Just after I finished baking this cookies, Nicole's who just came back from
school already take a bite.