I wanted a perfect ending. I’ve learned the hard way, that some poems don’t rhyme, and some stories don’t have clear beginning, middle and end. Life is about not knowing, leaning into change, taking the moment and making the best … Continue reading →
Since I could remember, I have been fascinated with cooking. Cooking is therapeutic, it is magic, it can soothe my nerves and healing my broken heart. Cooking is like a meditation for me, it makes me forget all my problems. … Continue reading →
Last week I saw a sexy red cabbage in a local market was sold in a really cheap price, without thinking twice I bought 2 head big cabbage. I ate red cabbage slaw 3 days in a row- I made … Continue reading →
Fries always be my guilty pleasure everytime I’m dieting. It’s very hard to resist chips, every time I past a fast-food restaurant I feel like I want to stop to buy their chips. Yes, I am more … Continue reading →
Who knows where and when inspiration can comes. Inspiration is like scattered dust, it can be found everywhere and in everything. It also the biggest mysteries of life, it can come in any moment and in any form. Perhaps … Continue reading →
“Good friends, good book, and a sleepy conscience; this is the ideal of life”~Mark Twain Lately I often skip the breakfast. On a diet or not enough time in the morning, that’s the reason I skip breakfast. But I missed … Continue reading →
Cassava and oncom have a long earned reputation as a poor man’s food. Because of their low price people asume that oncom is less nutrious food. I hardly eat oncom and was never been able to cook it because their … Continue reading →
This time IDFB and Puregreen Organic organized a cooking challenge with a rice theme. Puregreen Organic Rice is a 100% organic rice, free chemichal and pesticide. According to national standards, organic rice ahould be planted with organically for 3 years then the result can be categorized as organic. The field that produce Puregreen Organic Rice has been cultivated organically, natural without use pesticides and other chemicals for more than 5 years. Continue reading →
Last night seemed like a bad dream, people celebrated New Year’s eve but it sounds like they are having war outside. The sounds of trumpets and firecrackers still buzzing in my ears. The sun rises, I woke up from my … Continue reading →
I made this clams pasta for my selfish day. Today I just want to be careless and stop impress other people and celebrating my existence on earth. I want honest and straight-forward pasta dish for my celebration. No fancy ingredients … Continue reading →
What you’ll make when you have cute little clams and good quality baguette on hand? Clam chowder maybe? Unfortunately I didn’t have corn and potato, beside that I want something light not a creamy soup.
Klappertaart or literally means coconut tart is a Dutch influenced dessert from Manado, North Sulawesi. Despite its name coconut tart, but the texture of this dessert more liked baked custard. Some recipe whip the white egg separately and then fold it over the custard, while another recipe use the white egg to make meringue, put it on top of the custard and bake twice.
500 ml milk
50 gram all-purpose flour
30 gram corn starch
3 eggs yolk, whipped
50 gram butter
150 gram young coconut
175 gram sugar
3 tablespoon condensed milk
1 teaspoon vanilla extract
1 teaspoon rhum extract
Raisin or sultana
50 gram canarium nuts, chopped
Preheat oven to 180 C
In a large heavy sauce pan over medium heat, bring milk to simmer
Put egg yolks in a large bowl, add sugar and whisk until pale and thick. Add cornstarch and flour, mix well.
Slowly pour 1/4 part of the hot milk into the egg mixture to temper the eggs, whisking as you go. Then pour the remaining milk in a slow stream, whisking milk mixture constantly. Beat until all the ingredients are well combined.
Transfer custard to the saucepan, add butter and set it over medium low heat. Whisk constantly and vigorously until the mixture thickens. Add vanilla extract, rhum, raisins, coconutand chopped canary nuts, and mix well to combine. Remove from heat.
Pour the mixture into a cake pan or small ramekins and garnish with canary nuts and raisins. Bake at 180 C for 30-45 minutes depending on the size of pan or ramekins.
Allow to cool to room temperature and then refrigerate until set and chilled.
There’s really nothing more lovely than a bowl of home-made curry laksa. i used shrimp and chicken to make this, but if you want tonmake it fancy just skip the chicken and add more seafood like squid, mussels, fish or fish cakes. Wether it is chicken, seafood or vegetariam laksa it will be a perfect dish for a rainy day Continue reading →