Archive for Party Food

Accidentally Brownie

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Yeah, it was an accident actually. It wasn’t meant to be a brownie, just a simple chocolate cake but went deliciously wrong. I wasn’t sorry. And michelin-man definitely wasn’t sorry too. He was too happy being appointed the taste-tester for my little baking accidents. I feel so lucky to have him!

If you ever look at recipes on how they tell you to make chocolate ganache icing, sounds as complicated as rocket-science to me. Part of the fun of living in a faraway neverland like this is constantly being pushed to be creative. Okay, so if I can’t get to buy the ingredients the rocket scientists tell me to, that would leave me with two options: get the pastry chef from  deli shop downstairs to make them or make one with whatever I have in the kitchen. I chose the latter. Saves me from the headaches of having to deal with one of Murphy’s Laws … you know those “if anything can go wrong, it will” or “every solution breeds new problems”. To this day, I still believe that Murphy had lived in China or he probably found Murphy’s Law in China…. or better yet, he’s Chinese!

So mine is made from Hersheys chocolate syrup mixed with 2 tbs of Droste cocoa powder.  The more cocoa powder, the thicker it gets. At least it gives me the effect I need, melty but not  dribbly.



*  125g butter, chopped
*  2 tsp instant coffee powder
*  3/4 cup (185ml) water
*  100g dark cooking chocolate, chopped
*  1 cup (200g) brown sugar
*  1/2 cup (75g) self-raising flour
*  1/2 cup (75g) plain flour
*  1/4 cup (30g) cocoa powder
*  1/4 cup (30g) almond meal
*  1 egg, lightly whisked

Cooking Directions:
1.) Preheat oven to 160°C. Grease the cake pan
2.) Place butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring 2-3 mnts or 
     until butter & chocolate melt and mixture is smooth.
     Remove from heat and set aside for 5 minutes to cool slightly.
3.) Transfer mixture to a bowl. Sift the combined flours & cocoa powder over the chocolate mixture
4.) Add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.) Add the egg and stir to combine.
6.) Pour cake mixture into the prepared pan. Bake for 1 hour or so
7.) Remove from oven, set aside for 30 mnts before turning on to a wire rack to cool completely.

Notes & tips
It is important to cool the warm chocolate mixture before adding the remaining dry ingredients and egg. This cake is best left in its pan to cool before turning on to a rack. Densely textured cakes, such as this, are more delicate when hot and can easily split if turned out too early.

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Maroccan Dinner

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Tonight is our movie night at home. After work, David would usually come to join us for dinner and bring some new dvds with him. Mike will take care of the wine, while I usually stay in the kitchen until the last minute before the food is served.  He has seen Sex & The City five times already but still kept talking about it and wanted us to see that particular movie with him, again, tonight.

While Michael was pouring us wine, I was juggling between slow-cooking spicy bbq pork ribs and grilling them, roasting maroccan stuffed tomatoes and heating the broth for soto ayam as the side dish, which made a perfect accompaniment for the lemony couscous.

The Maroccan stuffed tomatoes is pretty much my own concoction inspired by the Mexican Stuffed Bell Peppers. Have you had those before? Those are amazing stuff. Wait until you try this. I was thinking of Maroccan’s Kefta (Kebab) stuffed into tomatoes. Strong flavours of maroccan spices blending in nicely with the tender minced beef and complemented by the refreshing tanginess of the oven-roasted tomato. Then a spoonful of couscous with a hint of lemon will redefine the flavours all over again.



* 4 pcs large firm red tomatoes, cored & discard seeds
* 250 gram lean minced beef
* 1 medium onion, chopped
* 2 tbs bread crumbs
* pinch of fresh spring onions, chopped
* pinch of fresh cilantro, chopped
* 1 egg
* 2-3 tbs of Maroccan Seasoning (add more if you like stronger taste)
* 3 pcs red chilies, chopped (optional)
* salt, pepper, sugar to taste

Cooking Direction:
1.) Heat the skillet, few drops of oil & cook onion until fragrant
2.) Stir in minced beef, cook until change color
3.) Add spring onions, cilantro, chilies & maroccan seasoning.
4.) Stir in egg & bread crumbs. Add more crumbs if necessary
5.) Arrange tomatoes in oven proof dish, stuff them with fillings
6.) Roast tomatoes for 20-30 mnts, sprinkle top with
     bread crumbs, roast till they turn light yellow



This must be the easiest thing to make. Just follow the steps on the packaging box
Add a twist of lemon, some salt and sprinkle with finely chopped cilantro

** Original Recipe by Dhita

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Prawns in Mayonnaise


A terrible hobby of mine is looking up at other foodie’s recipes collection & food shots then drool over them, end up cooking the dish and carrying a few extra kilos around my belly. *awwgg, please spare the details ya*   But how can you stay cool and say “nope, I’m not interested” to these yummie bites. I’m sorry for loving my food and having immense curiousity to try every kind of recipes. And I’m sorry honey for making you my official taste-tester and a rat lab….  *wow, that thing must’ve tasted good, michelin man just finished his second plate*

Here’s the recipe


* 20 pcs large Tiger Prawns, deshelled & deveined
* 3 tbs mayonnaise
* 1 pcs garlic, grated/minced
* 1 tbs “Dijonnaise” Mustard – I used Masterfoods
* 1 pcs of lemon, squeezed
* 1 tbs condensed milk (optional)
* 100 gr all purpose flour
   you may add 2 tbs of bread crumbs if you wish
* 2 egg whites, whisk
* salt, pepper, sugar, maggi block

Cooking Directions:
1.) Marinate prawns in lemon squeeze, minced garlic, salt & pepper. Leave for 15-30 mnts
2.) Whisk one egg white, mix in with the marinated prawns
3.) Heat oil for frying. Roll prawns in flour, dip into white egg again,
then deep dry till golden brown
4.) Set aside on paper towel to drain excess oil.
5.) Mix mayonnaise, dijonnaise, sugar, lemon squeeze, salt/pepper & maggi block.
6.) Place mayo mixture in cone plastic bag. Squeeze them on prawns
7.) Sprinkle with chopped spring onions & sesame seeds.


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Party Noodles


David, our friend, had an early birthday celebration last Friday before he went away to Bangkok. I gladly volunteered myself to cook a couple of dishes. Nothing fancy. Grilled Chicken in Balinese spices, Lamb ribs in oriental sauce and one more dish to be decided later on. Because one of the guest is a Dutch, I thought he would appreciate some Indonesian cuisine that he’d recognize on the menu. Perhaps something like nasi goreng, satay or  fried noodles. I opted for the last one. Guess I wasn’t wrong afterall, I had never seen anybody cleaned up the plate so fast like he did. Which is sort of a compliment to the cook.  *grins*


* 1 package of rice noodles
* small bunch of caisin or choy sum – chopped roughly
* small bunch of shiitake mushroom, cleaned and sliced
* 12 pcs of medium shrimps
* 2 slices of galangal root or blue ginger
* 1 egg
* 2 tbs of oyster sauce
* 8 pcs of shallot + 6 pcs of garlic – minced
* 1 pc of bay leaf
* salt, pepper, dash of dark soy sauce – chopped chilis if you like it spicy
**oops, almost forgot the crucial part – 1 tsp of roasted terasi**
Some tips, fry the shrimp heads with garlic + onions then discard them. Use the thick n sweet soy sauce and a bit of shrimp paste or terasi will make a world’s different

Cooking directions:
1.) Soak noodles in boiling water until soft enough,
     add few drops of olive oil
2.) Drain then set aside in a strainer
3.) Stir fry garlic + shallots until fragrant. Add shrimp,
     oyster sauce, bay leaf
4.) Break eggs & stir well. Add noodles, mix in thoroughly.
5.) Drizzles of dark soy sauce, fish sauce, salt, pepper and chilis to taste.
6.) Mix in chopped caisim & mushrooms. Close lid & put on heat on high.
7.) Upon serving, sprinkle with some fried shallots – bawang goreng

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Balinese Satay

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A lot of pleasant memories about this specific dish, satay pusut, chargrilled satay with a mild balinese spices. My sister, Mia, is crazy about it that she often bought them in bucketloads during the weekend from an old balinese lady at the corner of Sukawati market. We usually sat outside watching the evening sky or traffic while chewing this juicy stick bit by bit.

* 250 gr shrimp – clean, deveined
* 250 gr mackerel – de boned
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs gula jawa or indonesian palm sugar
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or indian galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Processed all, stir fry in 2 tbs oil until fragrant, set aside

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in coconut
2.) Add cooked spices, mix well. Add salt & sugar to taste
3.) If the dough is still too dry, you may add 1 egg and a bit of olive oil
4.) Shape the dough on satay sticks, flatten it slightly
5.) Charcoal grill satays until light brown and cooked through

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or indian galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

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Sweet Negrita

Nasi Ulam Betawi

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This is our version of “Nasi Ulam” Betawi” or rice set menu Indonesian style. Although using the same toasted spiced coconut or serundeng, the condiments have been adjusted to the western’s taste. Surprisingly both my husband & our friend loved this dish so much! I felt like those hours spent in the kitchen worthwhile…..

SERUNDENG (toasted coconut topping)

* 200 gr desiccated coconut
* 4 pcs kaffir lime leaves – shred to pieces
* 6 pcs shallots – processed smooth
* 4 pcs garlic – processes smooth
* 1 tsp powder red chili
* 1/2 tbs powder coriander seed
* 1 tbs palm sugar (gula jawa)
* 1 tbs dry baby shrimp (rebon) – minced
* 2 slices of fresh galangal root
* salt & pepper to taste

Cooking Directions:
1.) Stir fry shallot + garlic until fragrant
2.) Add pounded baby shrimp, galangal, coriander
3.) Stir in coconut & mix throroughly.
     Add sugar, salt, pepper
4.) Keep on low heat, keep stirring, this may take
     a while until the coconut takes the color of golden light brown.
5.) Some kaffir lime leaves may leave a bitter-ish taste
     if cooked too long, some are just fine. Just ensure you know which kind is it.
6.) Serve as topping of the steamed rice, or mix in with the rice.

Other side dishes
This dish brings back a lot of my childhood’s memories. Everytime there’s a child birth, death or other celebrations, people used to invite their neighbors for a small prayer gathering. And when they leave, the host would hand them a box of rice to take home, usually contains some rice, fried chicken, beef curry, tea eggs and most commonly this particular one, “sambal goreng daging”.

SAMBAL GORENG DAGING (Cubed Beef in Fragrant Spices)
*halah…. terjemahannya apa coba?*
* 400 gr beef – cubed
* 3 pcs medium potatoes – cubed
* 4 pcs garlic – processed smooth
* 6 pcs shallots – processed smooth
* 1 tsp powder chili
* 1 stalk lemon grass – pounded
* 4 pcs kaffir lime leaves – whole
* 1 bay leaf
* 2 slices of fresh galangal root
* 1 pcs large red tomatoes, chopped
* 1 cup instant coconut Kara
* 2 tbs desiccated coconut

Cooking Direction:
1.) Cook garlic + shallot in 1 tbs of olive oil until fragrant
2.) Mix in beef until brown lightly, add chili, lemon grass, bayleaf, galangal
3.) Add instant coconut & some water until beef is almost cook through
4.) Mix in potatoes, add desiccated coconut & lime leaves. Add tomatoes
5.) Cook until potatoes are soft & sauce thickens

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