Marinated Sea Bass Fillets

From Waitrose website. Serves 2

You will need:

4 sea bass fillets


¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp hot chilli powder
2.5cm fresh root ginger, peeled and finely grated
1 tbsp clear honey
Juice of ½ lemon
2 tbsp olive oil
Salt and freshly ground black pepper


  1. Rinse and dry the fillets. Place the marinade ingredients into a shallow dish and mix together, then add the fillets and spoon the marinade over. Leave in the fridge for at least 30 minutes, covered, rubbing the marinade into the fillets once.
  2. Preheat the oven to 220°C, gas mark 7. Line a roasting tin with enough foil to make a generous envelope. Grease the foil with a little olive oil, add the sea bass fillets and any remaining marinade. Fold over the edges of the foil to create a puffed-up, sealed envelope and bake the fish for 10 minutes or until the flesh is firm. Remove from the oven and leave to rest for a further 3 minutes.
  3. Remove the fish from the foil and place on warmed serving plates. Pour over any cooking juices. Season and serve with steamed organic greens, e.g. asparagus, green beans.

Breakfast.. is a must!

I love breakfast and i think  it’s a common knowledge that a good breakfast is a good start for your day. When I lived in Jakarta, my fave breakfast is bubur ayam from the street vendor. It’s a savoury chicken rice porridge, served with Chinese doughnut, spring onions, fried peanuts, fried shallots, pickled radish, soy sauce and crackers (bitternuts or prawn) and sambal. It’s very difficult to make a tasty bubur ayam, i tried it a few times but there’s always something missing in the flavour so i give up.The bubur ayam seller near my old house in Jakarta knows me very well. He always asks my dad when I’ll be coming home so he will make sure the bubur ayam is available for me.

When I moved to Australia, the option for breakfast is better. There are so many cafes in Melbourne that serve a good breakfast. My favourite areas are South Melbourne and Fitzroy. My choice is usually vegetarian, because I’m not a fan of bacon and sausages. Any kind of omelettes and poached eggs would make me happy. When the first time I met Ryan, he won my heart by cooking breakfast for me almost everyday. but since he’s English, he only cooked English breakfast which is very fattening and as a result, I gained a few kgs. So he stopped. The other favourite of mine is french toast served with cottage cheese and plum compote.

Today I made banana toasties which is very easy to make, healthy and delicious. I’m a fan of banana, I love banana cooked in any ways.

Banana toasties

You need:

  • 2 slices of wholemeal bread
  • 1 teaspoon of sesame seeds
  • 1 banana, slice
  • Light soft cheese e.g. kraft Philadelphia
  • Maple syrup

Place the bread on the grill and toast just one side. Turn the bread over and spread the soft cheese (not on the toasted side). Sprinkle with sesame seeds and put the sliced banana on top. Drizzle with maple syrup. Put back on the grill and toast until it bubbles.


The cooking so far…

Well as you all know, i have started to cook and bake again. Last week I made Banana Bread, a big success! Char Kuey Teow also a success but a bit too spicy/hot!, pineapple salad yummy and refreshing, and Raspberry muffins which was a bit of a disaster. The muffins tasted really good, but it was not presentable. When I tried to take the muffins out of the tray, they broke up.

This week menu is Pad Thai, Ayam Rica Rica (menadonese dish, braised chicken in spicy sauce), kolak pisang (banana in sweet coconut milk and pandan leaves), banana fritters.

Last night Ryan cooked rack of lamb with lemon and pepper butter served on a bed of sweet potato mash and asparagus spears. Very yummy indeed.

I start baking again

I always love baking and started since I was a 12. I think I got the baking gene from my late grandma from my dad side. She was such a great cook. Her cooking was influenced by chinese/manadonese/dutch and always authentic and individual. I never taste her cooking anywhere else. She passed away when I was only 11. I certainly don’t get my cooking gene from my mom. She hates cooking and usually stress out in the kitchen. I don’t blame her. She is a business woman so she hardly found the time to cook when I was growing up. After school I usually tried the recipes from the Indonesian women magazine, Femina. Some of them successful and some of the failed but my sensory team always ate them, well maybe because they are my dad’s employees, hehehe.

In Australia, I hardly cooked/baked because it’s hard to find the free time. However, I still baked for special occasions. I love baking mostly because it does not involve chopping and raw meat. I also love the smell of fresh-baked goods in my house.However, now I have extent my skill to cooking and not just baking.

Well, since I have moved to England, I have a lot of free time, yeah still haven’t got a job :-(. So I start baking again. the first few months I was here, I just cooked basic dishes for Ryan like lamb chops, stir fried etc, but then I got really bored. I want to cook dishes I love and more challenging like Char Kuey Teow, Nasi Goreng, Egg Balado, Banana Bread, Muffins, Cupcakes, Carrot Cake, Ice Creams, Sate Ayam, etc. This week I bought all the appliances I need, such as hand mixer, food processor, wok, muffins tray, cake loaf tin and rice cooker. I can’t wait to cook/bake again. I found this fabulous website has a lot of delicious recipes, very authentic and great food photographer. Also, I found a great vegetarian cook book, Complete Vegetarian. I always find it hard to cook vegetables deliciously, and this cook book has so many varieties on vegetarian dishes from breakfast to dessert. One of our friends got it and it turned out to be a rare cook book. But I found it second hand in Amazon and I got it today. So I can’t wait to try them recipes.

I guess Ryan is going to gain a bit of weight hehehe.

Carrot & Pineapple Cake Recipe

I love carrot cake! It’s one of my fave cake. So when I found this carrot + Pineapple cake recipe I was so excited to try it. The pineapple makes the cake moist yummy yummy.

What you need:

For the cake:

  • 2 cups of plain flour
  • 2 tsp baking powder
  • 1 1/2 bicarbonate soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 4 eggs
  • 200 mL sunflower oil
  • 2 cups grated carrot
  • 400g canned crushed pineapple
  • 1 1/2 cup caster sugar
  • 1/2 cup of chopped walnuts

For the icing:

  • 250g unsalted butter, softened
  • 250g cream cheese, softened
  • 1 tsp vanilla extract
  • 5 cups icing sugar, sifted
  • 1/2 cup chopped walnuts for decoration

Let’s start baking!

  1. Pre-heat the conventional oven  to 170°C (lower if you use fan-forced oven). Grease a 23cm springform cake pan and line the base.
  2. Sift the flour, baking powder, baking soda, cinnamon and salt into a bowl. Drain the pineapple. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
  3. Start preparing the icing by placing the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing. Then, you can lick the left over icing in the bowl yum yum! Finally, add the walnuts on top of the icing, just be creative!

Quite easy right ? hope you like it! Well it’s human tested + cat tested hahaha

Tips: you can also use other kind of nuts to your preference or replace the pineapple with raisins or sultanas.