Thursday, January 31, 2013

Strawberry bran muffins

 Holiday is finish here in Melbourne Australia. Time for normal activities and back to school for my daughter. I have a mix feelings between happy and sad, my daughter is grade 1 student now. Oh how the time past so quickly...
As a staying at home mum I am enjoying school holiday because I have lots of time spending with her :) We went to lots of places and doing many things together and enjoying waking up late every morning without worrying about being late to school.

Now that the school has started i felt a bit lonely, so I promised my self to updated my blog regularly during my spare time. That also means more baking ( for my daughter luchbox) and cooking plus hunting for more kitchen props for the photos :) 

Here is the recipe I got from local supermarket magazine Coles.

Strawberry bran muffins

  • 1 cup Natural Bran
  • 250 g punnet Strawberries
  • 1/3 cup Brown Sugar
  • 1 Egg, lightly beaten
  • 2 tbsp Vegetable Oil
  • 1/4 cup Coles Brand Australian Fresh Lite Milk
  • 1 cup Self-raising Flour, sifted 


  1. Place bran and 1 cup boiling water in a bowl. Set aside for 1 hour, until water is absorbed.
  2. Preheat oven to 200°C or 180°C fan. Line a 12-hole medium (1⁄3 cup) capacity muffin pan with paper cases.
  3. Choose 4 strawberries and set aside to use for topping. Hull and chop remaining. Add sugar, egg and oil to bran mixture. Mix to combine. Add flour, milk and chopped strawberries and stir until just combined. Fill prepared pan. Slice reserved strawberries lengthways. Lay 2-3 slices on each muffin. Bake for 20 mins, until muffins spring back when lightly touched. Cool on a wire rack.
Tip: Muffins can be stored in snap-lock bags in the freezer for up to 1 month. Pack frozen muffins in lunchboxes to thaw slowly during the day.

Friday, January 25, 2013

Oseng Cumi

Here is another simple yet divine food for Indonesian :) It is so hard to get this particular salted squid, they (one of Indonesian supermarket here) only have them once in a while.

I cooked all of my squid from the freezer (thawed first of course), because I was planning to clean the whole fridge and freezer :) I just hope that my fridge will last more longer as we had our food not as cold (and not frozen) last week. My husband said he had them for 30 years! older than me obviously haha... It is that Kelvinator brand, the best brand and tougher in its years, they don't produce anymore now.

I only put sliced shallot, small red onion, lots of green and red chillies and sautee them in a little oil then add small amount of water to cook the squid until dry out again, no salt need it though :) It is optional to cut the squid into small pieces or no, and i usually add slice of galangal and salam leave to give a good fragrance.

Thursday, January 24, 2013

Tempe Mendoan

Melbourne weather today is reaching 37degrees, I am planning to just staying home and invite some friends over and have some lunch together.

 It was much cooler this morning so I prepared all my ingredients early morning and started cooking quite early too. There is nothing special on the menu, but we love them because i didn't cook this as often as before. This recipe I got from my dad and we usually fried them only to get the batter to set.
 It is very yummy to eat this tempe with warm rice and sambal.

All you need is tempe/tempeh...cut into medium thin rectangle, some plain flour, sliced spring onion, a dash of salt/ chicken powder, coriander and crushed garlic, pour in some water and mix them all until you get fairly thick batter then deep fried them with coconut oil/ canola oil / sunflower oil (leave the tempe until last to the mixture if you prefer and don't forget to taste your batter!).

Honestly I never measure how much the quantity of each ingredients,I trust my gut feeling and voila yummy tempe mendoan/ tempe goreng :) Enjoy...

Ps: I cooked 2 more dishes and I will upload soon :)