I am on mission to make my family love fish, certain fish are good to have, even though these days we have to bit careful on our choice of fish, with polluted environment, mercury issue on fish are quite frightening, and also choose sustainable fish, ask the fishmonger where the fish come from. I feel sad with what people done to the environment *sad face, but we could make good start from ourself.


Usually all the family member, exclude me, are love love fried fish, but not bake. While I love anything that juicy and moist they are quite the opposite. So I already tried quite some variant of fish to see the texture after baking, they like succulent well done texture of fish, and this Sea Bass is just perfect *they called it Lubina in Spanish



I made some Indonesian traditional recipe for this fish, so it taste so much like home, and the whole family can easily adapt it *haha playing trick. Also this recipe is easy and quick, put all the seasoning in blender, and coat it into the fish, baked then you good to go. Good dishes for weekend, while you could also relax doing other thing, dance, play with kids, read a book or any interesting thing *hehe

This baked fish, I serve it with bake sweet potatoes that I just posted earlier and sautéed spinach in sesame oil, it is super delicious, enjoy it with some brown rice, yep yep brown rice for me *hehe. I also got some left over bake sweet potatoes, and I enjoy with other dishes in the next day, I love left over when the flavour are intensified.


Here the recipe



  • 1 medium size sea bass, just choose not too big fish, which is more safe, from my point of view
  • 1 medium size tomatoes
  • 1 medium size french shallot
  • 3 clove of garlic
  • 1 red chilli, seed out
  • 3 candlenut (you can replace it with raw macadamia nut, 1 1/2 to replace each one of candle nut)
  • 1 tbs of lemon juice or lime juice
  • 2 tbs thick coconut milk (this is optional) but this coconut milk create thick, savoury and creamy chilli paste


  1. Heat the oven 180 Celsius
  2. While waiting for the oven, into the blender, blend all the ingredient, except the Fish *haha. Blend the ingredient into the texture you loved, actually I prefer rough, but my hand blender are broken,
  3. Put the aluminium foil on baking tray, put the fish in it and rub the fish with the chilli paste, ensure to coating all part include the inside part of the fish, close gently the foil
  4. Bake the fish for good 15 minute, after 15 minute taking it out from the oven, and change the oven into grill, open the upper part of the foil and grill the fish for 10 minute
  5. Take out from the grill and you good to go




  • 4 good handful of spinach (not baby spinach)
  • 3 clove of garlic, crush it and chop roughly
  • 1 onion spring, take the white part and slice it roughly
  • 1 tbs oyster sauce
  • 1 tbs light soy sauce, Tamari with reduce salt of you have in in hand
  • 1 tsp sesame oil
  • a Pinch of himalayan salt
  • 1-2 tbs light olive oil
  • Roasted almond and cashew for contrast texture, BUT this is just optional


  1. In medium heat, put fried pan and light olive oil, add the garlic and onion spring, watch over it, don’t burn the garlic, sautéed them until fragrance
  2. Put inside the spinach and the rest of the seasoning, cooked them quick, for 3-5 minute, otherwise the spinach would get mushy, which is not good
  3. Take from the heat after the spinach change in colour and quick put it in plate to stop cooking, for any minute longer in pan the spinach will continue to cooked
  4. Serve and sprinkle with roasted nut
  5. It is actually easy, just matter of timing


I love sweet potatoes, and so my kids too, the one we used to enjoy is whole roasted potatoes. Back in Indonesia, we have one variety that called Ubi Cilembu or honey sweet potatoes, it is called honey sweet potatoes because when you roasting it, it would produce such a melting liquid that so sweet as honey, it is so delicious. So basically, the way I enjoy sweet potatoes is on sweet tone, like on dessert or just eat it as it is.


I have recipe, Indonesian traditional dessert , it is vegan friendly called “Biji Salak” it is like small dumpling from sweet potatoes cooked with tapioca flour so it is a deliciously chewy with coconut milk sauce, I promise you, would write the recipe later, I love to cooked it using purple sweet potatoes, it is so appealing and sexy *haha



So this was the first time I enjoy sweet potatoes in savoury tone, my kids still weird to enjoy it, but I love it. I enjoy this dishes with mix match to random dishes I got in my kitchen, and it was beautifully versatile to match any dishes. I think any of you are get used to cooked roasted sweet potatoes and already have favourite recipe, but who know you want to tried mine *wink, muaach

Lets go with me?


SERVE 1 plate generous portion


  • 2 medium size sweet potatoes (cut them as your preference, I got mine like french fries)
  • 1 tsp good quality garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp Himalayan salt or sea salt
  • Generous amount of olive oil (I love extra virgin because of the flavour, it is create deep and edgy flavour)


  1. Heat the oven for 190 Celsius (bake mode)
  2. While waiting for heat of the oven, mix all the ingredient together, mix them really well and ensure all the sweet potatoes are coating well by the seasoning
  3. Bake the sweet potatoes for good 25 minute
  4. Change the mode into grill and bake them for another 15 minute, don’t forget to flip it in the half time of grilling, take out from the oven and let it cool
  5. Enjoyyy, it is so delicous


This recipe is meant to companied my turmeric and coconut milk rice, to add some fresh relish into my spicy ginger torch sambal from earlier post. I like kind of food that have a lot of layer, flavour and texture, it is like symphony, like you noticing each instrument on good music, I love jazz in particular but I also listen to a lot of crap *haha.


I still learning on make a good salad, I just playing safe so far, by just add ingredient that I well known, in this recipe I just create balancing flavour of sweet-salty and sour by adding some lemon, honey, himalayan salt and Spanish extra virgin olive oil, BTW Spanish olive oil is superb delicious, I ever read in some magazine that certainly hard to understand *in Spanish, mention to stick with local Spanish Virgin olive oil and I prove it work beautifully into this recipe, But you can add your virgin olive oil from your favourite brand. Back In Indonesia I have this addictiveness of garlic infuse olive oil, which so far I couldn’t find in here, I don’t know if that is real thing, but I just love the flavour, my kids too. I would just add that garlic infuse olive oil with crust garlic and parsley, throw some al dente angel hair pasta and my kids will be digging into that dishes until nothing left *keep focus Casey, Haha

Okay I will straight forward into the recipe, lets go with me



  • 2 medium size cucumber, seed out, and dice it not too small
  • 2 stalk of dill, chop it
  • 4-5 cherry tomatoes, quarter it


  • 1 tbs honey
  • 2 tbs fresh lemon juice
  • pinch of sea salt ( I am using himalayan salt, I just love the taste)
  • 2 tbs extra virgin olive oil


  1. For the dressing, add all the ingredient in small jar, and shake it off, yea shake it off
  2. Add the rest ingredient in bowl, pour the dressing and mix it gently
  3. You done, it is super easy, you could also add chilli flake if you want to add some edge


Whoop Whoop, I’ve been super busy lately, a lot of pending post which make me felt overwhelming to make short notes about all the experiment that I’ve been done. Well not all of them are my experiment, some are my standard kitchen staple recipe which loves by my kids, but I want to share the recipe and also documented for future used, I just easily forget a lot of things, and write the recipe are really help me. My biggest wish are there is someone out there that would be try my recipe, and taste my Indonesian root recipe, and I am quite sure it is lovely dishes, apart of the spiciness *wink-wink


If most of the time, I unintentionally have over ripen banana, in this case I let and in fact wait for my banana to get over ripe. Since I know how to cooked oatmeal properly and deliciously at least for me, this kind of dishes becoming thing that I missed, specially if I need some comfort. Lucky me, my banana was ripen during the week end, sunday afternoon are lazy and slow for me, it is a time when I used to play with my kids.

When breakfast in bed is too mainstream and thinking about warm porridge for lunch that supposed to be enjoy for breakfast, sweet with cinnamon fragrance are really tempting me *haha, but this time, I also want to add a *chocolate, while I making a weird face, chocolate are really out of my comfort zone, I teach myself to love it, dark chocolate specially are good for my health. But  in this recipe was perfect, not overly chocolatey mixing fragrance of beautiful banana and cinnamon. My daughter sniffing around for the heady aroma that taking over the house, but when she now that was chocolate aroma she went away *she is my little copy for a lot of things

I promise you that this recipe are quick, easy and satisfying. Well that is all I can say, while I enjoy it and trying to catch my kids demolishing the house, my bed to be exact *haha, they always find me where ever I am hiding, things that I would be missed when they are growing up *sad face



Serve 1 Generous portion


  • 2 handfull of quick oatmeal (you can always add more, according to the consistency you loved)
  • 1 tsp dark chocolate powder
  • 1 over ripe banana, mashed it (I suggest you to choose over ripe, because the fragrance are so wonderful)
  • a pinch of pink himalayan salt
  • 1/4 tsp of cinnamon
  • 1 tbs brown sugar
  • 100 ml almond milk
  • Fresh fruit to top
  • I also add some raisin and pomelo candy as a topping


  1. In medium heat, put medium size sauce pan, put inside the almond milk, oatmeal, chocolate, mashed banana, cinnamon, brown sugar and the salt.
  2. Stir them until combine well
  3. When the oatmeal reaching porridge consistency, take it out from the heat
  4. Top them with fresh fruit and anything on your preference
  5. Enjoy


Well, on this posting, I wont post any recipe, I’d just bubbling around, and why I create this fruit platter. I love fruit, and so the rest of the family, specially my daughter. She would wake up in the middle of the night and feeling hungry, woke me up and asking for slice apple, that is her. So I always have some fruit stock at home, other wise there is this little person would be nagging and annoy me so much, asking why I don’t have fruit stock *haha, which is quite funny.


That other day, I don’t have any mood to eat anything heavy, which is quite odd haha, and I have a bunch of ripen fruit that I need to enjoy it soon as possible otherwise it would be spoiled and I have to throw it away, which is thing I hate, throwing food away. Always tell to my kids, don’t ever throw your food, simply because in another side of place there would be people that would stay in hunger, which quite saddening for me.

Okay, to make everything interesting lets play with the presentation, we can’t denied that we eat through eyes, eating for me is like spiritual experience, where I’d be so grateful for every sense that I have. When you eat some food, most of all your sense are awoken, evoking your brain, experiencing something in your mouth even how strange it is, made you brain work with opinion and reaction, uhh-ahh moment *haha.


I love French people habit on enjoying meal, they could sit down for hours just to enjoy the food without any distraction. Me personally, I don’t really like eating while browsing with mobile phone, there is no sense of enjoyment in there, you just eat, feeling full and you done, that is all. There is no connection with the food you are just consume, haha forgive me, I learn this consciousness eating just recently where I want to connect with everything I have not just with food but with life in general.

Well this is just how I enjoying my fruit, when I show my daughter how I enjoy my fruit platter, she pouting, and asked me for the same platter haha. This just an idea, I hope you enjoy it, and also no much time you need to prepare it.




Hola, I am so happy, finally I can channeling my free time, just few hours of free time though, with something productive with reading a lot of books *yeah for me that is something productive, at least for my mind, I used to be books worm haha. And when I am happy with the high spirit I can be super creative  *being creative meaning I’d explore odd thing, no matter how the outcome, I’d be ready, thing that I really grateful. I think if you reading enough of my post you’d recognise how random I am on food, married ingredient with this and that, odd combo, but I think that is what make things interesting, right?

When I made this peanut and cashew butter sauce The recipe are here, usually I’d made some extra to be stored in a fridge, for something that delicious and instant, even my husband will just ate it as it is *haha.

In this post, I’d just maybe give you some idea on how I enjoy it, this is just two recipe and you can create limitless option, I’d post something later if I make another batch of this condiment, unfortunately I just finish them *hehe. The first dishes I made using this condiment was, soba noodle with peanut butter and cashew butter sauce top with assorted veggies, and second dishes I made was grilled veggies in Thai marinated drizzled with peanut and cashew butter sauce. SO let just straight go to the kitchen



This dishes was inspired by Donal Skehan dishes, it is almost similar dishes though, but I made my own version of peanut butter sauce, and put a lot of vegetable I love, in my own version. Clap-clap lets go to the kitchen, this recipe are super easy and quick as long as you already have the peanut butter sauce in hand.


  • 1 handful soba noodle, and cooked them according the instruction on their package. I cooked them al dente as cooking a pasta. And the soba noodle I have is already divide per portion
  • 3-4 tbs thick peanut and cashew butter sauce, no need to add some water, just thick and delicious
  • Vegetable of your choices, I have bean sprout, scallion, cherry tomatoes and radishes


  1. Cook the soba noodle according the instruction, I cooked them al dente as a pasta. Quick drain them, add the peanut and cashew butter sauce and mix them thoroughly
  2. Topping with the vegetable of your preference, dress them well
  3. Ready to be enjoy, easy and yummieh




This also left over veggies from my vegan pho noodle *recipe later, please stay with me. So this productive weekend, when I made like 3-4 dishes in one day, while I still can stay relax with my kids, I have some left over from my breakfast vegan pho noodle. In this dishes, I used grilled marinated veggies with thai seasoning, the recipe is from here, the taste are so complex, with the sweetness of the veggies, the freshness of the marinated, and the savoury of peanut-cashew butter sauce, I just need some tapioca cracker, and my life will be complete haha. Come join me into my kitchen, I’d be happily serve you *wink


  • 2-3 tbs Thai inspire marinated, THAI INSPIRED MARINATED
  • 1 zucchini
  • 1 eggplant or aubergine (I love aubergine, the name are rather sexy to me *haha)
  • 1 or half avocado, slice them beautifully
  • 2-3 tbs peanut and cashew butter sauce
  • 1-2 scallion, slice them according your preference, I julienne them
  • 3-4 stalk of coriander leaf
  • 2-3 cherry tomatoes, quarter them
  • If you have bean sprout this dishes will be even more tastier
  • Chilli flake for sprinkle, I like it HOT


  1. Slice the Zucchini and an aubergine according your preference, and marinated them for at least 30 minute
  2. In hot grill under medium heat, grilled the veggies, until it cooked and left beautiful burn mark
  3. Take the veggies from the grilled, plate them with the complement you have in hand and drizzle with the peanut-cashew butter sauce and sprinkle the chilli flake
  4. Plate them with the artsy sense, so you can’t wait to devour them *wink




I hate waste, that is the reason behind I am creating this recipe. In the most recipe I ever read about rice pudding, which is not so much, usually in most traditional recipe they are made from white rice. This is the part that make me curious, how if I substitute the white rice with the brown rice which is obviously they are different in texture.


And the result was so satisfying to me, Yeah I used to ate the white rice pudding version which is for me it is more similar to rice porridge but just taste sweet. With this brown rice version, you can taste some chewiness and texture from the rice, and more nuttier in specific texture, you can imagine it now?

The fact that this pudding was cooked in ginger, pinch of cinnamon and brown sugar broth add even more intricate texture into the dishes, yet it smell so fragrance and comforting, even my daughter sniffing around, asking where was it the delicious smell come from, unfortunately I just made one portion *haha, sorry girl, I thought she would not loving it, since I just experimented with what I got in hand.

Here all you need




  • 500 ml water
  • 50 gram ginger, peel it and slice it thinly
  • 1/4 cup of brown sugar
  • 1 pandan leaf (you can omit it if you don’t have it in hand, but this ingredient add significant fragrance to the dishes)


In the medium sauce pan, under medium heat, put all the ingredient together and bring them to boiled



  • 1 handfull brown rice, soaking them in the water for at least 30 minute
  • 1 recipe of ginger and brown sugar broth
  • pinch of salt
  • pinch of cinnamon
  • 2-3 tbs of brown sugar, just in case the pudding are less sweet (or back to your own preference on sweet)
  • Fresh fruit make it even more tastier or heathy roasted nut or seed such as chia seed


In medium sauce pan, under medium heat, put all the ingredient together, except for the topping of course *hehe. Cooked them slowly, stir them occasionally so the pudding are not stick in the bottom of then pan.

Cooked until the rice are reaching pudding consistency and soft, if the water already running out but the rice are still not soften, add some more water little by little.

Take out from the heat after the brown rice are soften and thick. Serve them with your choices of fruit, nut or seed.