It's a month that always makes me remembering him.
Even though everything is not present anymore,
Even though I have left it in the past.

But... those memories.
That one night specifically.
The night when his arms was everything,
the night when he slept like a baby while I couldn't sleep,
the night when he suddenly woke up after midnight,
the night when he thought I was sleeping,
he tightened his arms on me and kissed my forehead softly.
The night that I felt so loved.

Maybe I can forget everything about us,
but I will always remember that night.

today, this year's August has come to the end,
and I should really start making new memory :)

pic taken from here

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Last week, there was a massive thunderstorm in Melbourne.
The good part is we could see a perfect amazing rainbow after :)

This is what you call natural beauty.

Other than baking and cooking, I am in urge to travel.
What is in my mind at home, at work, on the road is travelling, travelling and holiday-ing.
Bad bad bad!

My friend said to me yesterday 'As you're going to Indonesia soon and you probably need to go back to Indonesia later on start of next year for your friend's wedding, then you have planned your next-year holiday as well in May and July, why don't you resign from your job let say March or April next year, going back to Indo for good then you can go holiday around the world and when you're back you can then find a new job wherever you want.'

One sentence from me after 'Talking only is always easy, when you're going to do it, it's not that easy and simple as words.'

But I should probably think about it.... ?
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I've been craving for pasta lately... any pasta but maybe carbonara the most.
So I decided to find recipe instead of  buying it twice a week, draining my wallet.
Well, here it is!
Surprisingly this is good, and I notice it actually tastes better when it's not too hot. Weird!

Recipe - Make 3:

1-1/2 tsp olive oil
2 shallot, diced
1/2 large onion, peeled and sliced
250 gr bacon
2 clove garlic, chopped
250 gr fettuccine
2 egg yolks
125 ml cream
90gr parmesan cheese, shredded
salt and pepper


1. Heat olive oil in a pan over medium heat. Fry shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

2. Boil pasta in a lightly salted water. Cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pan.

3. Whisk together egg yolk, cream and shredded parmesan. Pour the bacon mixture over the pasta, stir in the cream mixture. Season with salt and pepper.

And you're done!!! Enjoy!!
You will need:

ground beef patty (I bought the beef burger patty one as it is easier)
5 slices bacon
1 cheese
2-3 sausages (I use thin frankfurt)

That will make 1 turtle burger.
You can add more if you plan to make more than one burger.

I call it turtle burger but my sister calls it monster turtle. hahaha...
Well, is it cute or is it scary? ;p

Surprisingly, it tastes really good.
Well, no doubt of that, it is meat, bacon, sausage and cheese. Lol!

Damn, I want all of these so badly!

pressure cooker

slow cooker or crock pot

ice cream maker
stacker ring 

food processor

kitchen aid artisan mixer
Current obsession: Ankle strap heels with block heels or wedges will do as well

Someone please get me one of these.
I really can't find one with the reasonable price here in Melbourne
Last time I saw one, very good... it was Celine. Damn!

the below pic was taken from

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Found this in one of the department store in Melbourne.
This is something new... hmmmm.... 
Cute and funny, huh?

After making macaron for the past 2 weeks, I have a lot a lot of leftover egg yolks.
So try to find something using egg yolks and tadaaaaa....

Swiss roll! Trust me, it used load of egg yolks

I actually want to make the pattern on the top but totally forget after the batter is ready. lol!
If you put pattern, it should be looked like the below pic.
I made it when I was in Indo, pretty ya?

Anyway, recipe:


9 egg yolks
2 eggs
6 gr emulsifier
1,5 gr vanilla powder
70 gr icing sugar
37,5 gr flour (I use Indonesian flour, kunci biru)
7,5 gr milk powder
75 gr butter, melted
12.5 gr vegetable oil
strawberry jam for filling


Beat egg yolks and egg until bubbly.
Add icing sugar until it rises a bit, then add emulsifier and vanilla powder, mix well until the dough form a ribbon.
Add flour and milk powder with the medium speed until it is mixed well only, turn off the mixer.
Using spatula, put butter and oil, mix well.
Bake for 10-15 minutes in 200 degree Celcius.
When it's done, remove from the tray, spray the jam and roll straight away.
Leave it until it's cold before cutting it to pieces.

Lunch today for me, my housemate and my sister.
Happy overload! :)

Recipe from here but I don't make the dipping sauce, I just use normal tomato sauce and it's really good alrd.

Sunday baking, another chocolate macaron batch.
But this time, I use chocolate ganache for the filling which is taste way way better :))

I use different recipe and it turns out not as smooth as before but the feet is much formed and better, so not sure what causing it. Still need to practice a lot to make it perfect.


3 large egg whites
125 gr almond flour
125 gr icing sugar
25 gr cocoa powder
125 gr caster sugar, divided into 2 portions

  1. Sift the almond flour, cocoa powder and icing sugar together until you get a very fine mixture.
  2. Place the egg whites in a bowl, begin beating the whites and sugar at low-medium speed until it gets bubbles, then add half of the sugar spoon by spoon. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
  3. Add the dry mixture, using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
  4. Line two baking trays with baking paper. Fill a large piping bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
  5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
  6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
  7. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

For the filling, I use:

50 ml thickened cream
100 gr dark chocolate, chopped corsely

  1. Warm the cream until it boils lightly.
  2. Put the chocolate in and stir until it mixed and it's glossy.
  3. Put in the fridge for several minutes until it is a bit solid so it won't be runny when you pipe it into the macaron.



225gr plain flour
1/4 tsp salt
1 tsp baking soda
115 gr butter
100 brown sugar
1 egg
1/2 tsp vanilla essence
113 gr white sugar

Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the sifted dry ingredients and beat until just blended.

Heat the oven to 350 degrees. Form dough into 1 1/2 inch balls. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and use shot glass to make a small, deep well in the center of each cookie and fill with your Nutella. Transfer cookies to a rack to cool completely.

Probably should have one in my house later on :))

I did it! Finally I tried to make macaron. Fiuhhh...
It was such a messy process. Everything needs to be extremely clean or else your macaron won't be perfect.

But at last, I am happy with the results.
For the first time in making macaron, I am happy how it turns out.
It does not have the very perfect perfect feet but at least I get some in it :)

I will try to make again some more later until it is perfect.

I used the recipe from here