Monday, August 31, 2015

Egg Tart II

Hello everyone,
I am making egg tart again with the same old recipe

Just want to share my egg tart photo. Don't know when it start but i fall in love to taking every single picture of food especially made from my kitchen. Although, i still learn it and my photo come out just so so. But, i still have passion to learn and continue taking picture. and damn it, i buy many kind of photo prop despite my low creativity idea to use it properly in my photo taking.

I like this egg tart recipe since i can control amount of the sugar added, i like dessert but don't like it when taste to sweet. i like egg tart very much, the flaky crust and soft filling really a good combination. eat it while hot or chill are both yummy for me.

Egg Tart
250 gr all purpose flour
130 gr margarine/butter
1 spoonful castor sugar
1 egg
70 ml Boiling water
50-60 gr sugar
2 egg
125 ml susu
1 tsp agar agar powder  
1. Mix flour and margarine using fork / pastry knife until it look like a fine breadcrumbs
2. Add the egg into the pastry to form a dough
3. Place into ziplock/bowl and chill in the fridge for 15 minutes
4. once the pastry dough is firm, mold the pastry into tart case. poke a tiny hole gently with a fork inside the tart base
5. Bake at preheated 200C oven for about 15minutes
1. Boil water and sugar until completely dissolve
2. Mix well milk, egg and agar agar powder with whisker.
3. Stir in sugar water and shift the filling two times.
4. Pour the filling to the baked crust and baked at preheat 180 degC oven around 20 minutes
5. Let it cold down a bit then unmold the tart from the tart case
6. Ready to serve. Enjoy!!!

Resep dalam bahasa indonesia, silahkan klik disini untuk resep egg tart

Monday, August 24, 2015

Silky mango pudding ~ Puding sutra mangga

Easy yet tasty pudding for sunny day. it's kinda refreshing~

Sweet condensed milk pudding topped with cocktail fruit and mango juice. You may choose any kind of juice you like.

Silky Mango Pudding
Source: ita-thediffusionofexperience
Make 15-16 cup
1 sachet (7gr) unflavored agar-agar powder
1 tin (380gr) sweet condensed milk
6 tin cold water (use condensed milk tin)
2 tsp jelly powder (you may omit it)
1/4 tsp salt
Mix all the ingredients

1 tin fruit cocktail
1 pack mango juice
1. Boil all pudding ingredients which we mixed earlier.
2. off the heat, continuously stir the pudding mixture until a bit cold and pour into pudding cup
3. Let the pudding sit a while in room temperature then move to chill at refrigerator until set.
4. Put in the fruit cocktail as much as you want on top of the pudding
5. Pour in mango juice and chill again in refrigerator.
6, Serve while cold. Enjoy!!

Puding Sutra Mangga
1 sachet bubuk agar-agar plain
1 kaleng susu kental manis putih
6 kaleng air putih (pakai kaleng SKM)
2 sdt bubuk nutrijell rasa
1/4 sdt garam
Campur semua bahan menjadi satu, aduk hingga tercampur rata.

1 kaleng fruit cocktail
250 ml jus mangga kotak

Cara Membuat
1. Rebus semua bahan puding dalam panci, masak hingga matang dan mendidih.
2. Aduk-aduk sebentar puding nya sampai tidak begitu panas baru dituangkan ke cup puding. Biarkan puding dingin dan membeku.
3.Beri fruit cocktail diatas permukaan puding sutra, lalu siram dengan saus siram jus mangga. Simpan di dalam kulkas
4. Lebih nikmat jika dalam keadaan dingin.

Sunday, August 23, 2015

Spongy Banana Cake

After my first try (banana chiffon) using banana as cake ingredients, i am thinking to try using banana in different type of cake as in chiffon banana i don't really can taste the banana inside the cake.

Hmm, as i don't like heavy/dense cake texture, so banana sponge cake is my choice for second attempt.

The cake turns out really good, banana fragrant everywhere while i am baking. the cake is soft and spongy, until the next day (morning) the cake is still soft but turns out more moist.

Banana cake

Make 10x22 cm baking pan
200 gr Cavendish banana (without skin)
25 ml milk
3 large egg
50 gr sugar
50 gr brown sugar
1/8 tsp salt
150 gr all purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp vanilla
100 gram margarine, melted

1. Preheat oven at 170degC, Grease the baking pan with margarine and sprinkle some flour.
2. Use food processor grind the banana till fine or you can use fork to mashed the banana, add in milk and set aside
3. Sift together flour, cornstarch, baking powder, baking soda and vanilla essence. set aside
4. Beat egg,sugar and salt with electric mixer till thick and fluffy.
5. Fold in banana mixture using spatula till well combine
6. Fold in dry ingredients mixture using spatula till well combine.
7. Fold in melted margarine, fold till homogeneous.
8. Pour into baking pan, you may place some sliced banana on top then bake at oven around 45 - 50 minutes

Banana Sponge Cake
untuk loyang uk 10x22cm
250 gram pisang cavendish, tanpa kulit
25 ml susu cair, suhu ruang
3 butir telur
50 gr gula pasir
50 gr brown sugar
1/8 sdt garam
150 gr terigu protein sedang
1 sdm maizena
1/2 sdt baking powder
1/2 sdt soda kue
1/4 sdt vanilla
100 gr margarin, lelehkan
1. Panaskan oven 170degC. Olesi loyang dengan margarin dan taburi terigu tipis-tipis. Sisihkan.
2. Hancurkan pisang hingga lumat dan lembut. Campur dengan susu cair. Sisihkan.
3. Ayak terigu, maizena, vanilla, baking powder dan soda kue. Sisihkan.
4. Kocok telur, gula pasir, brown sugar dan garam hingga mengembang, putih dan kental sekali
5. Masukkan campuran pisang dan susu cair dalam 2 tahap, aduk perlahan secara merata dengan spatula.
6. Masukkan campuran tepung, aduk merata dengan teknik aduk balik.
7. Masukkan margarin leleh. Aduk merata dengan teknik aduk balik hingga adonan benar-benar homogen. 8. Tuang ke dalam loyang. Ratakan permukaannya. Hentakkan loyang dengan lembut ke meja
9. Panggang selama 45-50 menit hingga cake matang kecoklatan dan kokoh

Saturday, August 22, 2015

Light and Cakey Brownies

This recipe is really suit for me who is not chocolate lover but still want to enjoy brownies. i don't like very chocolaty and fudge brownies. I like the brownies without thick chocolate taste and more cakey / spongy texture.

So when i found this recipe from christine recipe, i thought this brownies is definitely suit me and the one which i look for a long time.

I spread some almond on the top, it turns up pretty good and give the crunchy feel.
The amount of chocolate in this brownies still a lot so you still can taste the chocolate taste but because the cakey texture make the chocolate taste more acceptable for person like me who don't eat much chocolate.


Make 18 cm round pan
200 gr dark compound chocolate, diced
100 gr unsalted butter, diced
4 eggs, room temperature
80 gr caster sugar
30 gr brown sugar
1 tsp vanilla extract
65 gr plain flour
1 tsp baking powder

  1. Preheat oven to 170degC. Line a 18 cm round baking tin with baking paper and grease the sides.
  2. Place chocolate and butter in a large, clean mixing bowl over simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate and butter occasionally until completely melted. Remove from heat.
  3. Use an electric mixer to beat the eggs, sugar and vanilla extract until pale and fluffy, about 2 to 3 minutes. Use a balloon whisk to mix in the chocolate mixture. Sift in flour, baking powder. Make sure not to over mix. Just to combine all the ingredients.
  4. Pour the batter into the lined baking tin. Level the surface with a spoon and spread some almond sliced.Bake in the preheated oven for about 25 to 30 minutes. It’s cooked through if an inserted skewer or needle comes out clean. Let it cool on a wire rack.


200 gr dark compound chocolate, cincang
100 gr margarine,cincang
4 biji telur, suhu ruang
80 gr gula halus
30 gr brown sugar
1 sdt vanilla extract
65 gr tepung terigu
1 sdt baking powder

Cara Membuat
1. Panaskan oven terlebih dahulu di suhu 180 degC. Alasi loyang bulat 18cm dengan kertas baking kemudian olesi dengan margarin.
2. Lelehkan coklat dan mentega di dalam panci dan letakkan di atas air panas.
3. Kocok gula, telur dan vanilla ekstrak dengan mixer hingga mengembang, putih dan kental
4. Masukkan lelehan coklat dan mentega ke dalam adonan, aduk rata dengan spatula / whisker
5. Ayak dan masukkan tepung ke dalam adonan, aduk dengan spatula. diaduk sampai rata saja jangan overmix
6. Tuang ke dalam loyang, ratakan permukaan dengan spatula, taburi dengan almond dan panggang di oven selama 25 - 30 menit hingga matang 

Saturday, August 15, 2015

Triple Chocolate Mousse Cake

This one really is very late post, i am making triple chocolate mousse cake twice for mother's & father's day back in may and June.

if you want to look at my first mousse cake, please click here

For mothers day cake, i ruined the decoration and its just too tall. Despite, the not so pretty decoration, surprisingly the cake does taste really good, very chocolaty, creamy and soft.
mothers day cake

My whole family accept this triple chocolate mousse cake. My father who doesn't eat any 'modern cake' (he only eat butter cake/pandan chiffon)  say this triple mousse cake was good and he ate one slice every night after meal until the cake finished.

By learning from previous not so pretty mousse cake, for my second attempt which for fathers day cake, i really measure the thickness of each layer to avoid the cake become to tall again, and put more effort for decoration. I make chocolate fence around the cake, put strawberry on top and the pretty fathers day greeting written by my little sisters.

Triple Chocolate Mousse Cake

Source: ricke-ordinary kithcen
Make 16 cm round cake

Base Chocolate Sponge Cake ( using 18 cm round pan)
4 egg
60 gr castor sugar
0.8 tsp cake emulsifier

56 gr all purpose flour
24 gr cocoa powder
1 tbsp cornstarch
0.8 tbsp milk powder
---> mix and sift together

40 gr margarine
30 gr dark compound chocolate, chopped
---> melt together in a saucepan, stir for well combine


1. Beat egg, sugar and emulsifier with electric mixer till thick, white and fluffy
2. Fold in dry ingredients (flour etc) until well combine.
3. Fold in margarine and dcc with spatula until all well combine. don't over mix
4. Pour in the batter to greased cake pan with parchment paper on the bottom. Baked at preheat 180degC   oven for about 30-35 minutes.

Dark Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream

White  Chocolate Mousse
55 gr milk
1 tsp gelatine powder
2 tbsp water
85 gr dark compound chocolate chocolate, grated
150 gram cold non dairy whip cream
1. Dissolve gelatine with 2 tbsp of water, mix well. set aside
2. Heat the milk over low heat, just until you see the edges start to boil. Turn off the heat.
3. Add in gelatin mixture. Mix well with a hand whisk until gelatin completely dissolved.
4. Place grated dark compound chocolate in a large bowl.
5. Pour in the lukewarm milk. Let it stand until chocolate melts completely. Stir until well blended. Set aside.
6. Beat whip cream until soft peak with hand mixer then gradually fold in to chocolate mixture.
The same method goes to white chocolate mousse

Chocolate Glaze
50 gram dark chocolate, chopped
40 gram non dairy whip cream
1.5 tbsp honey
1 tbsp vegetable oil
Heat whip cream (don't boil it). Turn off the heat. Add in chopped dark chocolate, stir until all the chocolate melts then add in honey and vegetable oil

How assemble the cake

  1. Slice the dark chocolate sponge cake into 2 slice, Cut each cake using 16cm round ring.
  2. Place one piece of cake inside the cake ring. pour in chocolate mousse until the thickness you want. Mine have some leftover chocolate mousse which i pour into small pudding cup. Let chill at refrigerator for 5 minute
  3. Place another piece of cake on top of dark chocolate mousse. then pour in white chocolate mousse until the thickness you want (same with dark chocolate mousse which have some leftover)
  4. Chill in refrigerator for about 1 hour. 
  5. Pour the chocolate glaze on top of the cake. Flatten. Keep back in the freezer. Freeze minimum of 2.5 to 4 hours.
  6. Take the cake ring out. decorate the cake as you wish
  7. Serve cold.

Friday, August 14, 2015

Bibimbap again~~

YES, i am making bibimbap again..

one of our favorite korean food, we liked vegie and we liked mix mix, and don't know why bibimbap taste really suitable for our tongue so we love bibimbap much much..

Still the same recipe as usual. but this time i am using real gochujang that i bought at korean mart, not my super humble homemade gochujang.


Serve: 2 porsi
2 egg
2 handfull soybean sprout
3 handfull spinach
3 shitake mushroom
½ carrot
1/3 zucchini/cucumber
2 portion of white rice
Bulgogi chicken
Kimchi - optional

Cucumber, Julienne, sprinkle with some salt and mix well.Afterthat, add 1/2 tsp white vinegar + 1/4 tsp sugar mix and combine well.
Shitake mushroom, julienne, saute with 1/2 tsp of soy sauce and a pinch of sugar
Carrot,julienne, saute with some sugar and salt, add 1/2 tbsp of water and continue stir until cooked
Taoge, Boil until wilted, lift it and soak in cold water for 1 minute. drain the water then add some garlic, sesame oil and salt. mix well and set aside. 
Spinach, Boil spinach until cooked, lift in and soak in cold water for 1 minute, wring out the water from spinach, then add 1 tsp of soy sauce, a pinch of salt and minced garlic. Cut the spinach into small pcs.
Fried the egg in the wok or pan. you may choose full cooked fried egg or half cooked. just do as you wish

Bibimbap sauce
2 tbsp gochujang
1/2 tbsp sesame oil
1 tbsp sugar
1 tbsp hot water
1/2 tbsp roasted sesame seeds
1/2 tsp white vinegar
1/2 tsp minced garlic

Mix all the ingredients in a small bowl until well combine.

Place one portion of rice in a big bowl, put fried egg in the middle. Then place spinach, soybean sprout, carrotcucumber, chicken bulgogi and kimchi around the egg yolk. Put 1 tsbp or more bibimbap sauce in the middle.
Mix all the ingredients before eat.
Enjoy your meal #nomnom

Untuk resep dalam bahasa indonesia, klik disini

Thursday, August 13, 2015

Bulgogi Chicken Rice

I am making bulgogi for dinner,instead of beef like ordinary, i am making chicken bulgogi, why? i don't consume much beef so i prefer chicken. I love chicken!

This chicken bulgogi rice is really easy to make, as before i ever make chicken bulgogi as one of my bibimbap topping. what should we do? just marinade the chicken meat for few hours and grill it. it is easy right?

Here we go for the complete recipe with the vegie

Chicken Bulgogi

Serve - 2 portion
150 gram chicken fillet, thinly sliced (easy to slice while half froze)
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp water
1 tbsp sugar
1/4 tbsp sesame oil
1/2 tbsp roasted sesame seed
1 green onion, chopped
1 glove minced garlic
1/2 tsp ground black pepper
1/4 tsp mushroom stock powder (you may use chicken/vegie stock)

  1. Mix and combine all the ingredients, let it marinade chill at refrigerator about 2 - 3 hours.
  2. Put some cooking oil on sauce pan, grill until cooked.
Untuk resep dalam bahasa indonesia, klik sini

Vegetable side dish
* Cucumber
Julienne 1 small cucumber, sprinkle with some salt and mix well.After that, add 1/2 tsp white vinegar + 1/4 tsp sugar mix and combine well.
* Carrot
julienne, half carrot or about 1/2 cup after julienne. Saute with some sugar and salt, add 1/2 tbsp of water and continue stir until cooked.

Place 1 portion of rice in a bowl, topped with chicken bulgogi, carrot and cucumber as much as you want.
I am consider to add so ramen egg ( soft boiled egg marinade with soy sauce ). i think it will be more tasty. 

Sunday, August 9, 2015

Onion Cheese Pie

As i have some leftover pastry dough from making Chicken Pot Pie this morning, i used it to make some onion cheese pie.

I never try savory pie / tart before, and looking forward for great new taste. but, it quite disappoint me, this onion cheese pie is just to cheesy for me but my brothers say it is okay as he is cheese lovers.

Probably, i wont making this onion cheese pie again, but i still posted the recipe here

maybe different people make it will get different result or maybe some others cheese lover or savory pie lovers will love it and for my kitchen notes.

Onion Cheese Pie

Source: momylicious
Make about 7 pcs of small tart
For the crust recipe please refer to here or here
1/3 tbsp vegetable oil
1 green onion, thinly chopped
1 tbsp onion, chopped
1 medium egg
1 tbsp milk
30 gram cheddar cheese, grated
a pinch of salt
some pepper

1. Heat oil, saute the onion and green onion about 1 minute. turn off the heat, and set aside
2. Beat the egg until fluffy,add in milk/cream cheese continue beat.
3. Add in cheese and sauteed onion, salt and pepper, mix well
4. Pour the filling into each pie, sprinkle with some grated cheddar cheese
5. Bake at preheat oven 180degC for 20-25 minutes

Chicken Pot Pie

Happy weekend all,, Delicious breakfast 'Chicken Pot Pie' to rock on sunday.. this chicken pot pie is really yummy, the not so creamy chicken filling just perfect with the flaky pie crust.
Ingredients for the filling

i got the filling recipe from Jennycancook food blog with video. For the pie crust i am using my usually pie crust recipe which used butter. For more healthy choice, you can follow jenny recipe that use oil instead of butter.
Next time, i will consider to put more milk or water to create some soup inside the pie. also i will put some potato. Just thinking, the taste will really yummy!

Chicken Pot Pie
Make 3 portion
Source: jennycancook

125 gr plain flour, sifted
75 gr cold butter
½  tbsp sugar
a pinch of salt
½  egg yolk

1/2 cup chicken stock
1/2 cup whole milk
1/4 cup all-purpose flour
1 teaspoons olive oil
1 boneless chicken breasts cut into 1-inch pieces
1/2 cup chopped onion
1 carrots, sliced
1 stalks celery, sliced 1/8-inch thick
1/2 cup frozen peas
Salt & Pepper


  1. Filling, preheat oven to 400° F.
  2. In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
  3. Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
  4. Add chicken. Cook & stir for 2 minutes.
  5. Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
  6. Pour into aluminium foil cup. Set aside.
  7. Crust, mix flour and margarine using fork / pastry knife until it look like a fine breadcrumbs
  8. add the egg into the pastry to form a dough. Place into ziplock/bowl and chill in the fridge for 15 minutes
  9. Brush rim of pie pan with eggwash.
  10. Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
  11. Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.
  12. Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand at least 20 minutes before serving. 

* For 3 cup chicken pot pie only need around half recipe of pie crust, for leftovers pastry dough i use to make 6 or 7 small pcs onion cheese pie.

Saturday, August 8, 2015

Chicken mushroom Bruschetta with happy call

This is my first experience baking using happy call pan, quite amazed it work well. i bought half bruschetta from mart, then just simply cut and topped it with mushroom - chicken and mozzarella cheese and baked it at happy call pan. it turn out pretty good, the mozzarella cheese melt well (not golden brown like using oven) and the bruschetta was crispy. quite satisfied with the result

Chicken Mushroom Bruschetta

Make about 5-6 pcs
Half french bread (bruschetta)
1 tbsp spaghetti sauce
3 tbsp tomato ketchup
1 cloves garlic
50 gr chicken fillet, cubed
5 button mushroom, cut half
1 tsp oyster sauce
Some ground black pepper
some sweet red bell pepper
Mozzarella cheese, as much as you want


  1. Add a tsp of oil in saucepan, saute garlic till fragrant, add in chicken and mushroom, cook until chicken not pink anymore. Then, add tsp of oyster sauce and one or two tbsp of water, stir well. last, add in ground black pepper and sweet red bell pepper. Cook until almost try. Set aside.
  2. Mix well spaghetti sauce and tomato ketchup, then spread over the bread and topped with chicken mushroom topping.
  3. Spread grated mozzarella cheese over the topping.
  4. Heat the happy call pan, grease with some margarine/butter, put the bread inside the pan. turn the heat to low heat, close the pan and baked around 15 - 20 minutes
  5. It is ready to nom nom enjoyyyy.

Friday, August 7, 2015

Sweet & sour Chicken 'Ayam saus asam manis'

one of my favorite lunchbox menu. really quick to prepare with easy ingredients but create a good flavor.

it is really appetizing and still delicious to eat when its not hot already. #nomnom

Sweet & Sour Chicken

250 gram chicken breast, cube 3x3cm and marinate with garlic, salt and pepper
2 tbsp cornstarch
1 tbsp all purpose flour

1/2 cup Sweet Red bell pepper, cubed
1/4 cup sweet green bell pepper,cubed
1/4 cup onion, slice thinly
5 cloves minced garlic
1 tbsp oyster sauce
3 tbsp tomato ketchup
2 tbsp chili sauce
sugar, salt and pepper, to taste
1/2 tbsp cornstarch + 1 tbsp water, for thickened the sauce


  1. Mix well cornstarch & flour with chicken. Fried the chicken and set aside
  2. Saute garlic until aromatic, add tomato ketchup, oyster sauce, chili sauce and other seasoning, stir well
  3. add in sweet red bell pepper and onion, stir well then add in the fried chicken stir and combine well
  4. Add 1/4cup of water and let it boil. Then add some cornstarch for thickened the sauce. stir until well cooked about 1 - 2 minutes.

Wednesday, August 5, 2015

Kimbap / Simple Sushi

This is very easy kimbap, only fill with fried chicken frankfurter, fried egg, carrot. I still learn how to roll it prettily and how to roll with more filling than the rice. I am using indonesian rice which we consume at home not japanese short grain rice/korean rice, so the rice is not that sticky, a little bit hard to roll.

Overload rice, need more practice

Make 2-3 rolls
1 plate of hot cooked rice
2 or 3 seaweed sheet
1 chicken frankfurter/sausage
2 egg, beaten
2 or 3 pcs crab stick
half carrot
half cucumber

1. Cut the chicken frankfurter into 4 long strp
2. Cut the crab stick into 2 long strip
3. Cut the carrot & cucumber into 3/4 longs trip
4. Fried the egg in pan, and cut into long strip
5. Place the seaweed sheet into the roll mat, place some rice about half seaweed sheet.
6. Place one of each filling in the middle. then roll it and press a bit so that the roll will be tight.

Tuesday, August 4, 2015

Chocolate Pannacota

Omg, I am still addicted to the silky smooth,wobbly texture of panna cotta and melt in mouth feeling. So when i look at layered coffee panna cotta recipe in christine'blog, i really want to try it as soon as possible.

the layer is so thin

as i don't drink much coffee, i change the coffee powder to cocoa powder. and change cream to evaporated milk since i don't have whip cream in my fridge. it is don't make much difference i think. And i need to reduce amount of sugar next time. it is really really too sweet for me. i can't handle it. i reduce half amount of sugar next time. hahahha

Layered Chocolate Panna Cotta

Source : Christine Recipe with slightly modification

2 tsp gelatin powder
3 heaped tsp ) cocoa powder
250 ml milk, room temperature
250 ml Evaporated milk
60 gm sugar
⅛ tsp salt
milk chocolate bar, shaved, for garnish

  1. Measure out 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. 
  2. Take out another 3 tablespoons of milk to combine with cocoa powder. Set aside.
  3. Use a sauce pan to heat the remaining milk, evaporated milk, sugar and salt over medium heat until sugar dissolved. Stir in the gelatine. Make sure to dissolve it completely.
  4. Remove from heat. Pour in the cocoa mixture and stir to combine well. Drain through a fine sieve. 
  5. Pour into the cups and jars. Let them sit for 30 minutes, or until two layers are formed. 
  6. Chill in fridge for at least 3 hours. Serve with shaved milk chocolate on top with cherries.

Marble / Zebra Butter Cake

Butter cake is the very first type of cake that i know and been eaten, my mom like to baked it. Long time ago, while we don't have electric mixer, i used to help my mother beat the egg using manual balloon whisker.
This cake is really fragrance with the rich butter smell. i beat the egg whites separately for more moist and soft texture, but still maintained the dense texture of butter cake.   

and do some marble pattern inside. it does look pretty i think.

Marble Butter Cake

150 gr margarine
100 gr sugar
5 large eggs, lightly beaten
175g all purpose flour
3/4 tsp BP
2 tbsp milk
1/4 tsp vanilla essence
1 tsp chocolate paste

  1. Pre-heat oven at 180 C. Grease with margarine and flour the sides of a 20cm pan, line the base with parchment paper, set aside.
  2. Place butter, sugar in a mixing bowl, beat until light and creamy.
  3. Add the egg yolks, one at a time, beating well. add in  flour, BP and milk, mix and combine well
  4. In a separate clean and grease free bowl, beat egg white until soft peak Take 1/3 portion of egg whites mixture, stir well to the batter.
  5. Fold in 2/3 portion of egg whites to the batter using spatula until well combine.
  6. Divide the batter to two portion, add chocolate paste to one portion of batter, mix well with spatula.
  7. Scoop a ladle of plain batter to the pan (drop in middle of the pan), then spoon a ladle of chocolate to the pan (in middle of pan too) then continue until both of plain & chocolate batter finished.
  8. Bake for 30 - 40 minutes in middle rack. (when you inserted skewer to the cake it comes out clean).

Monday, August 3, 2015

Crab Stick Jeon

Another korean pancake / jeon. this one is crab stick jeon. The combination of crab stick and other vegie is very good.

it is create natural sweetness, not too heavy taste and really suitable for side dish or appetizer. I made this 8 pieces of crab stick pancake for my lunchbox side dish. #nomnom

Crab Stick Jeon

Source: aeri's kitchen

2 Crab-stick
1 Eggs
some Onion
1/2 Green Onion
1/2 Tbsp Carrot
some  Hot Peppers
3 Tbsp Flour
1/4 Tsp Salt


  1. Break and then beat the eggs. Add the chopped vegetables and crab-sticks to the egg and then mix everything together
  2. Add  flour to the mixture. Add  salt and mix again
  3. When you scoop the batter, it should not run off the spoon. Get a spoonful of batter
  4. In a oiled pan, put a spoonful of batter and make the shape round. Plenty of oil gives better flavor. Fry them on medium with patience.
  5. When the bottom of the jeon becomes golden brown, flip it over. When the other side of jeon becomes golden brown, it is done.