December 26, 2013

Merry Christmas

Merry Christmas and Happy Holiday for my dear blogger friends, hopefully it's not too late! I supposed to post it yesterday, but the internet at my house was very slow and I don't know what happened with it.

Yesterday we celebrate our Christmas in Indonesian's ambassador house, they always have open house during Christmas every year. There were plenty of Indonesian food there and our tummy were pleased. :D

I managed to make Christmas cupcakes this year, cute aren't they? I got the idea from the internet and tried to make it by my own. The cupcake itself is Oreo Vanilla Cupcakes with Cookies and Cream Buttercream Frosting.

December 23, 2013

Hello Kitty Tang Yuan

Yesterday was Winter Solistice Festival and I remember that I made this cute Hello Kitty Tang Yuen before. 

In my country, Indonesia, Tang Yuan is called "Ronde". The ingredients are glutinous rice flour and water, if we want the tang yuan to be colorful, we can add a food coloring into the paste. Usually I put peanut paste inside it too. There are 2 kinds of soup for this tang yuan: clear soup and brownish soup. The clear soup is made from water, sugar, ginger with pandan leaves and brownish soup is made from palm sugar, water, ginger with pandan leaves. For me, both are good and suitable for the rainy and cold season.

I didn't manage to make tutorial for my Hello Kitty Tang Yuan, but I will post the tutorial soon!

December 20, 2013

Mun Tofu

Mun Tofu is one of our family’s favorite food. It’s a simple dish which is easy to cook and healthy also. Today I only used the ingredients which is available in my fridge, so it’s very simple. I bought the tofu in korean grocery store because the taste and texture is much better than the local tofu.

Here is my way to cook my Mun Tofu.

Mun Tofu

4 cloves garlic, minced
3 cm ginger, smashed
1 Korean Tofu, cut cube
300 grams minced pork and chicken ( mixed )
3 spring onion
300 ml chicken broth
Sesame oil
Corn starch dissolve with water for thickening the soup

 2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp Chinese cooking wine
White pepper


1. Marinate the pork and chicken with fish sauce and sauce for 20 minutes
2. Heat oil and sesame oil in the pan, saute minced garlic and smashed ginger until fragrant
3. Add the marinated pork and chicken, salt and pepper and saute until almost cooked
4. Add the chicken broth and boil it. Taste it.
5. If the taste already good, add dissolved corn starch until the soup is thickened
6. Add tofu and spring onion.
7. Add Chinese cooking wine right before you turn off the heat.


December 15, 2013

Kawaii Butter Cookies

I made this melted in the mouth butter cookies for my daughter’s classmates and teachers. I tried to figure out what things is easy to made, will be loved by the kids and of course..Cute!  The idea to make butter cookies just popped out in my mind and I browse the recipe on internet.

I used Christine's butter cookies recipe for it and the result is just like what she described in her blog : Buttery and melt in the mouth. To make the cute stamp characters on the cookies, I used my bento vegetables cutter, circle and flower cookie cutter.

Butter Cookies
By Christine's Recipes


150 grams all purpose flour

30 grams corn flour/corn starch

20 grams custard powder

160 grams butter, softened at room temperature

50 grams icing sugar

¼ tsp pure vanilla extract

1 tsp baking powder

1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve.  Set aside.  
2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. 
3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
4.Preheat oven to 180C / 356F. Line two baking trays with baking paper. 
5.Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.