Friday, July 31, 2015

Soft Baked Chocolate Chip Cookies

No words to introduce you further about this chewy choco chips cookies. It is different from the small - crunchy - full of any ingredients you barely never heard of; it is soft baked! An adult's palm sized, with adult touch of bitter chocolate and salty fleur de sel to balance the sweetness that makes them beautifully cracked (mine isn't cracked much, yes, I always reduce the sugar in any sweet treats recipe). These cookies are only for adult, though I'm not so sure your kids will not grab these cookies. 

Thursday, July 30, 2015

Batik Pudding

I still remember her Chai Tea. 

As a spices lover but tea non-believer, I was so provoked when I read her post titled Chai Tea, a spiced milk tea originated from India. Beside I never taste the tea, it was all because her photographs that lingered into my mind for so long. I don't know how, but I barely could feel the warmth of the tea in the glass and taste the exotic-aromatic spices she captured in a silver tray. 

I guessed she is retired from blogging. Putu Ayu, dated Feb 20th 2013 is her last post. I sometimes come to her blog while hoping to find a new post. But I found none. I didn't know her real name, her friends or other social accounts she had. She was just disappeared.

Wednesday, July 8, 2015

Lemon Cardamom Cake

I rarely buy lemon in supermarket. Not only because it’s expensive, but also because it’s imported lemons. I don’t know how long does it takes from the farmers into come to my hands, I guess it takes weeks in the road? Can you imagine how much it lost its nutrition and enzymes?

Lime is the most common citrus in Indonesia, it is so cheap and abundant in any season. I always substitute lime for lemon in any recipe I tried, not until I finally found local lemon in my town. These local lemons are way more smaller and the juice is lesser than the imported one. But for the sake of freshness and price (it’s quarter of imported lemon price!) I choose local lemons (go local farmers!!).

Anyway, when life gives you lemons, make lemon cake!

Friday, July 3, 2015

Banana Chiffon Cake

What is the most essential thing when you make banana cake? Overripe, old and ugly banana with full of dark spots. Yep, a fragrant, moist and banana-y banana cake could only made from the last thing you want to see in your banana. Isn't it amazing, how an ugly thing can turn into the most beautiful one?

This Banana Chiffon Cake is really a keeper (thanks soooo much KT!!). No matter it shrank, too dry or slipped from the pan, I will never look upon another recipe. The taste is really banana-y, the texture is moist and fluffy, and the smell is so fragrant. The secret is in the comparison of banana vs flour. Most recipe have ratio 1 part banana :1 part flour, while this amazing recipe from Kitchentigress have 2,5 part banana to 1 part flour.

Wednesday, July 1, 2015


I don’t remember since when my son starting to give his opinion about the food he’s eating. I mean he’s three years old and already notice whether the food is too salty, sweet, tangy, sour or bitter. Or he simply said he doesn’t like the food because it’s not delicious. He's not kind of picky eater, but there are days when he simply rejected the snacks I made. But every time I make him poffertjes, he's not going to complain. At all.

My friend said that the real poffertjes in Holland is in mini pancake shape, while this Indonesian version is like aebleskiver, a Danish ball shaped pancake. I do ever make aebleskiver, it taste almost the same but fluffier than poffertjes, due to egg whites’ beating separately. But since I have some degree of impatience, I always end up making poffertjes than aebleskiver. This combination of donuts and pancake is best served warm with sugar dusting and - special for this post - with chocolate ganache. Splendid. 

Source: Femina via @anitajoyo

250 gr bread flour
75 gr confectioner sugar
½ tsp instant yeast
3 eggs
400 ml milk
50 gr melted butter
¼ tsp salt

Cheddar/ raisins/ chocolate chips/ anything you like

Poffy A
f 3,5 | speed 1/640 | ISO 200

Mix the flour, sugar and instant yeast.

Heat the milk until simmer, turn off the heat. Add the eggs and whisk until frothy.

Pour the milk mixture into flour mixtures, keep whisking until the batter is uniform.

Add melted butter and salt, stir and rest for about 30 minutes.

Heat up the poffertjes pan at low heat for 15 minutes. Fill the holes ¾ with batter.

When the edges starts to get firm, turn the poffy 90 degrees (using 2 skewers or bamboo sticks) and let the batter flow into the pan. Put your desired filling then pour a little extra batter into the hole and turn the poffy another 90 degrees so the hole shape a ball.


Poffy B
f 3,5 | speed 1/320 | ISO 200

Anyway, some of my friends ask me behind the scene of my photographs, here are 2 scenes where I take those pictures above (Poffy A and B). I took the Poffy A at 2 pm, while Poffy B at 8 am. I used my Canon 1000 D with fix lens 50 mm f 1,8.

Poffy A

Poffy B