Balsamic Grilled Chicken




  • Chicken Breast
  • Balsamic Vinegar
  • EVOO
  • Garlic
  • Dried Rosemary
  • Salt, Pepper


  1. Marinate chicken breast in a touch of balsamic vinegar, EVOO, crushed garlic, dried rosemary and salt, pepper. Give the chicken breast a bit of massage before covering it with plastic wrap and let it sit for half an hour or so in the fridge.
  2. Grill!


I bet this is the shortest recipe ever, LOL

I add mashed potato and creamy mushroom sauce on the side.

Mashed Potato is simply made by boiling potato in salted water, once cooked through, drain, add butter, cheese and pepper to taste.

Mushroom Sauce is also a simple one, saute brown onion and mushroom until it soft, add cream/milk and cheese, season to taste.

Chicken Teriyaki Bowl



  • Chicken Breast
  • Kikkoman Teriyaki Marinade (hail to instant seasoning, LOL)
  • Brown Onion
  • Unsalted Butter
  • Kecap Manis
  • Sugar, Salt, Pepper


  1. Cut chicken breast to cubes or however you like it to cut, marinade it with Kikkoman Teriyaki Marinade, cover with plastic wrap, let sit in the fridge for an hour or so.
  2. Cut brown onion length wise, so we can pretend its the vegetable part of the dish, but hey it turns out onions are vegetables!
  3. Prep the fry pan, add butter and a bit of vegetable oil, saute the brown onion until it soften thoroughly.
  4. Add the marinated chicken cuts, stir it to even the cooking.
  5. Once the chicken is half cooked, add sugar, salt, pepper and kecap manis to taste and stir again until the chicken cooked.
  6. Serve with rice and fried egg on top.


Enjoy! ^_^


I really need to measure things up when in kitchen and document the process as well. *self note*

Eggs Benedict, an Intepretation (as seen on AFC)


2 eggs
Wheat breads
Tomato cherry (red and/or orange)

How to Cook

1. Preparing the tomato cherry emulsion as the substitute of Hollandaise sauce. Half cut the tomato cherry and blend it all, including the skin and the seeds. While blending, add instead olive oil, a canola or coconut oil to maintain the tomato color bright. Keep blending until it emulsify and the strain the emulsion.

2. The bacon is relatively easy and usual to prep. Light fry in olive oil with some salt and pepper until it cooked and crisp.

3. Actually on AFC, they made a savory waffle, which is easy breezy and yummy, but I don’t have the waffle maker, so I use wheat breads. Smear with butter and toast.

4. And finally its, the eggs, the star of a benedict. Make sure your eggs are on room temper before putting it in whirl boiling water. Note, the boiling water must be whirling, to keep the eggs centered. Cook the eggs for 4 minutes and the serve on top of bread and bacon. And at last is the tomato cherry emulsion.

*the picture is on my head*


I intended to make this eggs benedict for breakfast, Thursday morning, since its supposed to be a holiday. Instead, moms got sick and had to be hospitalized.

There gone my eggs benedict..

But I’ll find the time 🙂

The Indonesian Kitchen

Just bought The Indonesian Kitchen book by Ghillie Basan and Terry Tan.

I bought it because its not simply a recipe books, but also has a cultural information in it, plus full nutrition information down to calories per serving dish. It actually written for foreigners who want to learn Indonesian cuisine. But frankly, I myself do not really know the whole concept of Indonesian cuisine. Shame no?

And so, I started to read, and I enjoyed my reading so much that I actually save those pages time to time. Of course not only reading it, but also acting on its recipes.

So far, from 80 recipes, I’ve done pretty well on 2.
First was the Aubergines in a Chilli Sauce

Didn’t have the chance to take the result for this dish, since at that time we had guests. But husband said it was good.
I’ve did this dish several times since I’m into aubergines now, but in my previous recipe I used sugar instead of palm sugar to balance the heat from the chilli. It turned out palm sugar tasted better.


Second was the Indonesian Black Sticky Rice Pudding

The main reason I couldn’t wait to cook this recipe is because its a home meal for husband. In Bali, they called it bubuh injin. Didn’t expect the simplicity of the process. I was stunned! And again, husband said it was great 😀


78 dishes to go and I am psyched! 😀

Im a Sprout Convert

Never thought I would be a sprout convert. I used to hate sprout. Runs in my family, I guess, since sprout was never on our daily menu. But now, different story.

Actually, the conversion began few years ago. A dear friend of mine taught me to know sprout. It was more of I prepared the sprout and she’ll cooked it for all of us. If other cooks use sprout as garnish or side ingredient, this friend of mine uses sprout as the main ingredient aside to staple, such as rice.

Well, from then on, I can have sprout on my meals.

And the time for my sprout baptism finally came yesterday when I successfully cooked sprout and actually tasted really good. Here it is.. Sprout Stir Fry with Baby Salty Fish


How to cook? Easy breezy!

Stir fry onions, shallots, chili, and galangal (lengkuas), then put the sprout in. Add some leeks and a bit of water to soften the sprout. Wait to half cooked, the add salt and the fried baby salty fish. Voilaa!

Home Foods

As I recently moved to my own house, cooking is a must.
Not only to tighten the budget, but also to start living as in its true sense.

And so, here I am, in my new-old kitchen, cooking my home foods 🙂


First home food is my all time fave: Palm sugar-Sweet Soy Sauce Based Veggie Fry

The veggies you can pick as you please. I use broad beans, string beans, baby corns, carrots, anything available in the kitchen.
For the goodie, sometimes I use sausages and/or meatballs. Not to forget lots of chilli 😉

As for the base, of course palm sugar, sweet soy sauce, shallots, garlic, salt, galangale and bay leaf.

Stir fry the chilli, shallots, garlic, galangale and bay leaf.
Add some water, and put the veggies and goodies in.
While boiling, add palm sugar, sweet soy sauce and salt.
Let it boil till the water run dry and create thick brown base.
Taste it and expect hot, sweet, slight salty in the back.

I can never had enough of this food 😀
Hope he likes it, like I do.


Second home food is Spinach Corn Clear Soup

Of course you all can guess, the veggies are spinach and corn. Add also some carrots to brighten the color.
The seasoning is totally simple: shallots, one garlic, bay leafs and salt sugar.

Let shallots, one garlic, bay leafs and salt sugar boil in some water.
Make sure you get the right taste before adding the veggies.
Expect slightly sweet and salty fresh.
Only then put the veggies till they cooked properly.


Both of those foods can be done under 30′. It is really simple. Try it 😉

Important note in these 2 recipes: the bay leaf is a Must! That solid green leaf can bring magic to your taste buds.