150gr Ground Chicken
350gr Ground Beef, (The ratio between chicken and beef should be 2:3)
3 cloves of garlic (sliced and sauteed)
1-2 ice cube + 3 tbsp ice water
1 egg white
½ tbsp salt
½ tsp pepper
2 tsp baking powder
6-8 tbsp tapioca flour

How to make:
1. Mince the ground chicken with garlic using a food processor.
2. Add the ground beef and ice cube + ice water, mince again using food processor.
3. Add the other ingredients, mix well using the food processor (pulse mode).
4. Store the beef mix, covered, in the refrigerator for about 1-2 hours.
5. In a large pot over medium heat, boil 1 litre of water, and reduce the heat to low. Form the beef mixed into small balls or desired size using 2 spoons or using your hand, whatever it is easier for you. If forming with your hands, better to use gloves to avoid the stickiness. Drop the balls into the simmering water. Pick up the meatballs once it started to floats.
6. If not using right away, they can be frozen for later use.

The Meatball Soup

1 ltr water
250gr Beef bones / femur / beef shank
5 cloves of garlic, crushed and roasted with no oil
Salt and pepper to taste
Spring  onion, sliced thinly

How to make:
In a large pot, boil the beef bones/femur/beef shank, get rid of the floating fats. Stir in the garlic, salt, and pepper. Reduce the heat to medium low and simmer for about 60 minutes until the soup become very rich in flavour. Strain the soup if you want a clear soup in result, but it is not strained it shoud be fine as well. Add the spring onion. Serve it along beef meatballs and tofu.



(Recipe) Klepon, Indonesian Mochi

Klepon is one of Indonesian traditional snack, green-coloured balls of rice cake filled with palm sugar and coated with shredded coconut. The texture resembles Japanese Mochi. This happens to be one of my favorite snacks. I like the sensation of having the palm sugar bursting out inside my mouth as I bite the whole ball. Yummmmyyyyy … Since living abroad make Klepon not readily available everytime I want to, I guess I just have to make it on my own …

for the dough
2 ½ cup Glutinous Rice Flour
½ cup Rice Flour
1 tsp pandan paste
250ml water or as needed

for the filling
Palm sugar, roughly chopped into chunks

for the layering
Grated/Shredded coconut
Pandan leaves
½ tsp Salt

How to make:
Firstly, prepare the layering. Steam the shredded coconut with pandan leaves and salt for about 10 minutes, and set aside.
Combine all the dough ingredients, except water. Mix well. Then add the water slowly bit by bit, just enough to turn the mixture into a smooth dough (it shouldn’t be sticky). Knead the dough well enough until it is easy to mold.
Make a small ball from the dough, press it to your palm and place the chunks of palm sugar into the center. Fold the sides and rounding it using your hand to form a ball again. Make sure to cover the palm sugar nicely, otherwise it will leak. Boil the Klepon in a pan filled with water on medium heat until it floats to the surface.
Coat the cooked Klepon with the steamed shredded coconut and it’s ready to serve.


(Recipe) Mongolian Beef


450gr beef flank steak, cubed or sliced
1/4 cup cornstarch
2 tbsp + ¼ cup vegetable oil
2 tsp fresh ginger, minced
A quarter of onion, roughly chopped
3 cloves garlic, minced
1/3 cup light soy sauce
1/3 cup brown sugar
1/3 cup water
Scallions (for garnish), chopped
White sesame seed (for garnish)


  1. Slice the beef steak against the grain about 1/4 inch thick or you can cut it into cube as the size of a monopoly dice (or a bit bigger is ok).
  2. Mix the beef with the corn starch until well coated.
  3. Heat ¼ cup of vegetable oil in a frying pan, fry the beef mixture until browned and cooked through. Set aside.
  4. Heat 2 tbsp of vegetable oil in a large frying pan. Add the garlic, onion, and ginger and sautee for 1 minute.
  5. Add the soy sauce, brown sugar, water to the pan and let it come to a boil and slightly thickened.
  6. Add the beef steak back in, stir well, and simmer until the sauce thickens (usually about 1-1.5 minutes).
  7. Garnish with chopped scallions and sesame seed on top, serve immediately.

Mongolian Beef edit 1


Ginkgo Avenue at Garosu-gil

Every trip to Seoul wouldn’t be complete without visiting one of Seoul’s favorite area, Garosu-gil. Garosu-gil literally means “tree-lined street” as ginkgo trees are lining up along the street. Garosu-gil lies at the wealthy neighbourhood of Sinsa-dong, Gangnam-gu. You may find many fancy cafes, lifestyle boutiques, cosmetic shop, and also several international clothing brands. Most people visit Garosu-gil for cafe-hopping, window shopping, or just simply people watching. You will definitely fall in love with the ambience that Garosu-gil has to offer. The ginkgo trees look best during the autumn season as the leaves of the ginkgo trees turned golden. I failed to witness such beauty since I came during the winter season, all the leaves has fall out.

I’ve managed to visit one of the cafe in Garosu-gil, which is Ginkgo Avenue. The cafe, which was on the 2nd floor, offers a quiet and cozy ambiance with pretty and colorful decoration.

Ginkgo Ave 1

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Ketika Lelah Mulai Menyapa

Bolehkah aku berkata “aku lelah”?

Kata itu yang terlontar ketika semua terasa berat,
Kata itu yang terucap ketika semua terasa sulit,

Sudah lama sejak ia terakhir kali menampakkan dirinya,
Kini ia kembali hadir dan menyapa,

Ingin rasanya tidak kulihat kehadiran lelah itu,
Ingin rasanya tidak kurasa lelah itu,
Namun aku pun tak kuasa
Dan aku kalah dalam asa

Ketika hati sudah menyerah pada sebuah puncak kelelahan, maka sejenak istirahatkanlah dia dan ajaklah dia berbicara dengan jujur tentang penyebab dari semua itu.

Apakah lelah ini hanya sekedar mengetuk pintu dan memintaku agar sedikit menyisihkan waktu agar kembali lebih dekat denganNya, mengingatkanku bahwa hanya kepadaNya lah aku harus memohon….

is it too nice?

How nice is consider too nice?

Knowing full well of my reputation for being mellow, “have I ever been angry?” I would ask. Of course don’t ask that question to my husband, he would’ve said yes big time 🙂 He’s the only one whom I can expressed my feelings well. Anyway, as time goes by, I began to lose track of what being nice really meant.

I can’t bear to watch people argue like crazy or let alone faced confrontations with other people. It is a horrifying experience to watch that kind of scene. Sometimes, though not all the time, I would automatically act nice without actually feeling the same way. If it is not a principle matter, I tend to agree by habit. It just seems easier that way. Though at times, I felt a bit annoyed and anxious whenever someone did something that I did not agree with.

Despite feeling sad or dissapointed, I did not give myself an outlet to communicate my opinions better. I know that it is not healthy but I chose to avoid conflict. During arguments with people that I am not really close with, I would attempt to be accomodating, however when alone I was caught up in penitance. I had made myself feel completely powerless at times. People assumed that I would not speak out if I were upset. I felt out of energy to express how I really feel. There are times that I would drown in sorrow but no one would know, because I am just too good in hiding it. It seems easier to mope by yourself, crying your heart out, and feel better the next day, well hopefully…

Being nice does not mean that one have to be weak. Being compassionate toward others is only a form of strength when you make sure to self-reflect on how you really feel.

If you’re simply being nice automatically, without reflecting on your own thoughts and values, you’re  not being good to yourself.

Without thinking about how I really feel, being agreeable is just simply another cover up to hide myself from the world. It seems I have to give myself a chance to express myself, how I really feel, otherwise I would experience fatigue or worse…..resentment.