Toppers are provided by the mother, the sea ornaments are selfmade out of fondant.

3 Tier cakes frosted with buttercream.



This is an all time favourite for Indonesian. Don’t let the list of ingredients scares you, it is actually easy to make, you just need to prepare the herbs then dump all of it in a pot 🙂

500 gr whole chicken, cut in pieces, marinate in lemon juice for about 20 minutes then wash to clean
800 ml thin coconut milk
300 ml thick coconut milk
salt and sugar to taste

1 lemongrass
4 kaffir lime leaves
5 cloves
5 cm cinnamon stick
2 salam leaves, you can omit this if you don’t have it

Make it into paste:
7 shallots
4 garlic
2 tsp coriander seeds, roasted
½ tsp cumin seeds, roasted
½ tsp white pepper
½ tsp nutmeg

4 candlenuts, roasted
5 cm fresh ginger
Boil the thin coconut milk, add the chicken pieces and herbs.
Sautee the paste ingredients until fragarant, add into the chicken mixture, stir frequently . Add salt and sugar to taste.
After the chicken’s done, pour in thick coconut milk, cook for another 10 minutes, stir frequently.

The chicken is ready to be served with warm rice and fried shallots.


September 29, 2008


I would say this is Greek’s version of goulash 😀
The smell while cooking this surrounding my kitchen and it’s divine!
I fried the cumin together with garlic to let it smell even more fragrant.
The flavour is mildly sweet and sour. When serving this, bring the pot on the table to let everyone smell it while you’re serving it 🙂

Note: I noticed there are many variations of this recipe, this one’s using feta cheese. I personally don’t like this cheese, so next time I’d omit it.

3 1/2 lbs (1,8 kg) boneless shoulder or top round of beef, cut into 2-inch cubes
3-4 Tbsp olive oil (more if needed)
1 tsp cumin powder
1 cup dry red wine
2 cups beef or chicken broth
3 cloves garlic, finely chopped
3 tbsp tomato paste
4 tbsp red wine vinegar
10 whole cloves
2 cinnamon sticks (you can use powder one too)
1 tsp oregano
2 bay leaves
2 tsp sugar
1/8 tsp freshly ground black pepper
2 lbs (1 kg) tiny white onions, or coarsely chopped regular onions
4 tbsp corinthian raisins
8 oz (200 gr) feta cheese, cut in small cubes

Heat the oil in a large heavy pot over high heat and cook the beef, garlic and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes. Add the feta cheese at the end of the cooking process, gently cook until it’s completely dissolve. Adjust the taste to your liking. You can serve it with rice or pasta.

Serves 4 to 6.

(I put the cloves in a tea egg so later on it is easy to take it out)


Another variation of fish and chips, this one is from Paula Deen.
Easy to make, taste good 🙂

I served mine with honey mustard.

1 (12-ounce) bottle beer
2 cup all-purpose flour
1/2 teaspoon Paula Deen’s House Seasoning
1 1/2 lb cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wid ( I used pangisius fillet but any white fish will do I think)

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to
6 months.

Yield: 1 1/2 cups

In a large bowl, pour in 1 bottle of beer.
Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
Pat fish dry and season on both sides with salt and pepper and coat the fish
in the beer batter.
Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined
baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries.

Recipe courtesy Paula Deen

Show: Paula’s Party

Episode: Sailor’s Party

Applesauce Chicken

June 8, 2008

this is quite hot with cayenne pepper in it, adjust it to your taste 🙂

25 gr flour
2 tsp cayenne pepper
500 gr chicken fillet, diced
100 gr carrots, cut 1/2 cm thick, boiled
25 gr butter
1 onion, diced
2 garlic, minced
450 ml warm milk
salt and pepper
5 tbsp applesauce
150 gr sour cream
1/2 tsp coriander powder

paprika powder for garnish

mix all dry ingredients, mix it evenly with chicken pieces.
shake the chicken and put aside the left over flour mixture.

melt the butter, stir in onion and garlic
cook until fragrant then add the chicken, let it brown.

add in the left over flour mixture then pour in milk a little by a little until the sauce thickened. Adjust the taste.

add in applesauce, carrots and sour cream, mix well.

serve the chicken with warm rice and shake some paprika powder and fried onions on top.

HefeKranz (Yeast Wreath)

March 22, 2008


Hefekranz is one of traditional German’s bread. It is a sweet yeast bread braided into the shape of a ring or left straight (oblong).
There are many versions of this recipe but the main ingredients are usually butter, yeast, sugar, flour and eggs.
My Kranz was made for easter, so I put an egg in the middle but you can shape it as you want.

500 g flour (I use high protein flour)
80 g butter
25 g fresh yeast or 8,5 gr dry yeast
50-80 g sugar (depends how sweet you want it)
1/4 tsp salt
125-150 ml milk
2 medium eggs
zest of 1/2 lemon
1/2 tsp vanilla

1 tbsp butter or oil
1 egg yolk + 1 tbsp water

Sliced almonds for topping

In a bowl, combine 100 ml of the milk, 1 tbps of the sugar and 50 gr of the flour. Mix until smooth; the mixture should resemble pancake batter. Add the yeast. Cover and allow to sit in a warm place to proof for 10 to 15 minutes. Mixture will foam and resemble a dough.

While the yeast is proofing, put in the rest of the flour into a large bowl. Add butter. Using the paddle beater, mix on low to medium spead until butter is combined. The butter will coat the flour, delaying gluten formation, and making a richer and softer bread.

Combine remaining sugar, remaining milk, eggs, salt and lemon zest; stir until sugar dissolves.

After the yeast has proofed, make a well in the flour. Pour milk-egg mixture and proofed yeast into the well in the flour. Stir together until a ball of dough forms.

Dust your kneading surface with some flour. Drop the dough ball onto the kneading surface, and dust again if necessary. Keep additional flour on hand for dusting while you knead. Knead dough until a springy ball. The dough should still be somewhat soft, and not very sticky.

Use 1 tbsp butter or oil to grease a bowl. Drop dough in bowl and turn to coat with the fat. Cover with a clean dishcloth, place somewhere warm, and allow to rise until doubled in size, about an hour.

When the dough has doubled in size, punch down.

To shape the wreath:
Divide into three even pieces. Roll each piece into a rope. Lay the ropes side by side; beginning from the middle, braid loosely first to one end of the ropes, then to the other. When the second half of the loaf is braided, you will have to braid backwards. Move braid to a buttered cookie sheet and form into a circle. If the circle has little room in the center, place an inverted, buttered, oven-save tea cup or small ramekin in the center. If the braid is tight, it will pull apart while rising and baking, and not look as nice.

Form dough into two straight braids. Divide dough in half; divide each half into thirds. Roll each third into 25 to 30 cm ropes, and loosely braid three ropes together, starting in the center. Place braids onto a buttered cookie sheet, with about 4 to 5 inches of space between them.

Cover the shaped dough, place in a warm, draft-free spot, and allow to rise until nearly doubled, about 45 minutes.

Preheat oven to 180 degrees C.

In a small bowl or ramekin, combine egg yolk with 1 tbsp or less of water; beat until smooth. Brush dough with egg wash, being sure to cover sides of the braid. Press sliced almonds onto each loaf.

Place cookie sheet onto the middle rack, and bake for 25 to 30 minutes or until golden brown (the baking time will vary, depends on your wreath size and your oven).