The Cooking Trial Session #1: Zanun Nurangga x Syagini Ratna Wulan

Last Sunday, we visited Zanun and Syagini’s house to documented their cooking trial of recipes they’ve been preparing for their Kitchen Stage performance at Keuken #4, The Jolly Camaraderie. At first glance, the food was, in our eyes at least, foodgenic. And we can’t quite tell if these bite-sized delicacy would be mind-blowingly awesome or overwhelmingly tasty, but we’re more than willing to do some tasting to find out. Turns out, small things amuse small minds, and small mouthfuls like these ‘Garland’ Cassava Salad, ‘Bluebeard’ Mini Blue Cheese Burger, and ‘Tishbite’ Sandwich Cream can make us very happy indeed.

They’re gonna cook those 3 tasty treats at Merry Nighttime Session around 6pm-9pm. Be there so you can nib some bites and be as happy as our tummy.

The Kitchen #2

Alfalfa Sprouts

Zanun Nurangga

Syagini Ratna Wulan

The Ingredient

more photos after the jump!

KEUKEN #2: The Flavorsome Intimacy

A few weeks to go for the most anticipated fourth, yet we could still relieved the merriness of the previous Keuken. We experienced a day when the usual street shut down from vehicular traffic and all the stands and stalls offering every delicacy imaginable and the live cooking stage you could drooled just from taking a single whiff, with a day-long live entertainment spilled onto the sidewalks from the earliest morning till down. The crowds were tremendous, even the sudden rain in the afternoon couldn’t stop people from pouring down all the stands available. It’s hard to say no for delicious food, really. Believe us, we tried.

Below are some of the pictures of Keuken #2, The Flavorsome Intimacy. You can see the past line-up here. In the meantime, we’re preparing something special for Keuken #4. Can’t wait to share them all with you :)



Keuken's Picnic Mat

Teman Sebangku

People #4

more photos after the jump!

No-Bake Chocolate Fudge Cake

Someone says, when you have bills to pay, a broken heart, or just having a bugger of a day, have a bite of a chocolate cake. Couldn’t agree more, we got curious over a No-Bake Chocolate Fudge Cake recipe we found on the internet. It’s quite simple and seems like it is almost-never-fail-cake to bake with. True enough, oven and its doodads is not required at all. Fear not fellows newbie bakers :)

Most ingredients should be easy to find in here, if they aren’t or maybe slightly too over for your budget, you probably need to lay in some supplies for cake emergencies.

Let’s make a cake!

The Butter Cookies

The Almonds

The Chocolates

The Chocolates

The Butter

The Mixture

No-Bake Chocolate Fudge Cake


Ingredients (serves 10-12)
- 225 gram chocolate (we mixed ¾ milk chocolate and ¼ dark chocolate), broken into pieces
- 1 cup butter (we used the salted butter)
- 3 tbsp black coffee
- a few drops of vanilla extract
- 225 gram butter cookies, crushed
- ¾ cup chopped almonds (but you can use any kind of nuts you like, or maybe raisins)

How to
1. Crushed the cookies (preferably the plain or vanilla ones), chopped the chocolate (we used the milk chocolate and a bit of dark chocolate to balance the sweetness) into pieces and the almonds into bits.
2. Prep the cake tin, grease the insides with butter and cover them with baking paper.
3. Melt the chocolate, butter, coffee and vanilla extract in a saucepan over low heat. Stir well.
4. Add the cookies and almonds into the mixture and mix well.
5. Pour the mixture into the prepared cake tin and let cool in the room temperature for 5-10 minutes.
6. When the cake is quite cold, put it in the fridge and let set for 1-2 hours. In the meantime, you could check the Mojito recipe on our previous post and make some for the refresher :)
7. After 2 hours, turn out and cut into thin slices to serve. Best served cold, thus keep it refrigerated.


The Details

No-Bake Chocolate Fudge Cake


Similar like happiness, cakes taste best when they’re shared. Not least because someone with a belly full of cake is more likely to help you with the washing up :p (thankies, Oslo!)


Seasons by Donna Hay

We love the photogenic food photos. Clean styling, warm lighting, smart use of props, and of course the food itself. The photo is so good, you can’t handle yourself for not licking the picture (figuratively speaking, of course :p)

Couple of months ago, we stumbled on this recipe book at BookDepository when it’s on 50% sale (lucky us!). We fell in love with the cover (we are the “judge the book by its cover” people) and bought one instantly. After waiting for weeks, it finally came and we just can’t take our eyes off it’s every pages. It’s so beautiful and some of the recipes are quite simple even though, not all the ingredients they used in the book are available in our country (sad face).

Seasons (2009)
Author: Donna Hay
Publisher: Hardie Grant


Here are some of the pages we willingly share to you all. It didn’t give justice to the book because all of its pages are so damn beautiful, you should see it yourself.


More photos after the jump

Bon Appétit!: Our Favorite Mojito

Mojito is a famous cocktail from Cuba. It has a refreshing taste and it could reminds you of summer. We love Mojito so much, we always wanted to try to make one ourself. This weekend, we finally experimented with some recipes we found on the internet and modified it a little.

The ingredients are mint leaves, lime, lemon, a chilled soda water, and simple syrup. First, you chop some of the mint leaves and put aside the rest for garnish. Then you slice the lemon and lime. Next, add the chopped mint leaves, the sliced lemon and lime into the glass. Pour the chilled soda water about half of the glass and add 3 to 4 tbsp of simple syrup (we used Monin‘s Mojito Mint instead). Stir well. Add some ice as desired and put some mint leaves and a slice of lemon as a garnish. If you want, you can sprinkle 1 tsp of brown sugar (ssst… this is our secret ingredient!) into the glass.

Mint leaves

Lemon & Lime

Soda & Simple syrup

Mojito with brown sugar!


Tadaa! It’s done!

This recipe is a non-alcohol kind (Virgin Mojito) but if you want, you can add a shot of rum.



Bon appétit!