Stop Photo Stealing!

Been found out from members of Indonesian foodblogger, about their photos that had been stealing by dbc network. You can find some of their photos that had been stealing in this website  registered to CV. JOGJACAMP

THeir contact person can be reach through this email (Mia Kusumawati)

Address Jl. Aneka Elok Rt. 11 Rw 4 Cipinang Muara Jakarta Timur Jakarta Timur,13420

List of stealing photos by

- Indonesia Eats (

  • Ayam Goreng Kremes
  • Cwi Mie Malang
  • Gandasturi
  • Kering Kentang
  • Lombok Kethok
  • Mie Sop Ayam Medan
  • Nasi Ayam Hainan
  • Sop Kaki Kambing Jakarta


- Bianca’s and Jordan’s Mom by Lidia Ratnawati (

  • Lepet Jagung had been post in her blog but already put in her flickr Lidia
  • Sambal Matah


- Cooking with Love by Yulyan Parwati (

  • Colenak
  • Roti Ubi
  • Soto Ambengan
  • Bakmi Jawa
  • Lontong Mie Surabaya
  • Pisang Rai
  • Ulukutek Oncom
  • kering tempe (kalo foto yang ini malah ngambilnya dari FB ku, aku nggak pernah posting di Blog)
  • Macaroni schotel (sama juga foto yang ini gak nampang di blog)


- Cemplang Cemplung by Tika Hapsari (

  • Apang Gula Merah


- Yummy Corner by Dita Wistarini (

  • Martabak Manis
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Chiffon Cake Ketan Hitam

It’s another variation of chiffon cake. I love all kind of chiffon cake, it’s so moist and tender. When you eat the first bit, then you can’t stop until it’s gone :)



part A:

7 egg yolks

75 ml canola oil

150 ml coconut milk

50 gr plain flour

100 gr black glutinous flour

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

200 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160′. Sifter the flour, black glutinous flour, baking powder and soda kue. Add canola oil and coconut milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.



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Mie Ayam Bakso


fresh egg noodles

200 gr chicken thigh/breast fillet

2 tbs sweet soy sauce

2 tbs oyster sauce

4 cloves garlic


white pepper


1 can mushroom

10 meatball

chicken stock

1 green onion

fried shallots *optional*

2 tbs canola oil


1. Heat the oil in the pan. Stir fry garlic, sweet soy sauce and oyster sauce. Add chicken, salt, white pepper, sugar and mushroom. Add water and cook until chicken tender. Set aside.

2. Boiled water. Put egg noodles into the boiled water and cook until soften and drain.

3. In a bowl, combine soy sauce, salt and white pepper. Add 1 portion of cooked egg noodles and mix well with your chopstick. It’s important to season the noodle while it’s still hot. Place chicken toppings and meatball. Garnish fried shallot and green onions.

Enjoy Mie Ayam!!!

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Sate Ayam Madura

Sate ayam is another traditional food in our country. Most people love it. Madura is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately 4,250 km². Madura is administered as part of the East Javaprovince. It is separated from Java by the narrow Strait of Madura. *taken from Wikipedia :*

Sate ayam madura is chicken satay serve with peanut sauce and rice cube or rice.


150 gr peanut butter (you can use fried or roasted peanut)

7 candlenut

1 tsp dried shrimp paste

50 gr palm or coconut sugar

5 red chili, discard the seed

4 shallot

3 garlic

150 ml water

5 tbs sweet soy sauce

2 tsp salt

2 tbs canola/sunflower oil


rice cube

fresh shallot or fried shallot slices



1. Grind candlenut, red chili, shalot and garlic or you can put them all in the food processor until smooth.

2. Heat the oil in the pan, stir fry the smooth ingredients and add peanut butter, salt, dried shrimp paste, coconut sugar, sweet soy sauce and water.

3. Cook until thick mixture forms. Set aside.

4. Cut chicken into small pieces. Put 4-5 pieces into skewer.

5. Mix water and peanut sauce in a plate. Bast chicken satay with the mixture.

6. Grilled the chicken satay.

7. Serve with rice, peanut sauce and fried shallots.

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Tahu Bacem

Tofu (?? t?fu or bean curd?)[3] is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as ChineseJapaneseKoreanIndonesianVietnamese,[4] and others.[5] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu is thought to have originated in ancient China,[6] but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese: ?? Liú ?n, 179–122 BC). Tofu and its production technique were introduced into Korea and then Japan[7][8][9] during the Nara period. It also spread into other parts of East Asia as well.[10] This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.[7] Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.[11]

Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calciumand/or magnesium.

*taken from Wikipedia :*

Tofu or It’s called tahu in my country is one of traditional food from Java. Tahu bacem is a kind of food that has sweet and tasty flavor. You can eat it as side dish or just as finger food. Bacem means marinated with the ingredients and boiled it with small water in low/medium heat until the water is set.


4 pieces tofu

700 ml young coconut water

100 gr palm or coconut sugar

4 cloves of shallot

3 cloves of garlic

3 candlenuts

3 tbs coriander seed

3 cm galangal

2 tbs tamarind, mixed with water and use the juice

4 bay leaves

oil for frying or you can grilled it.



1. Ground shallot, garlic, coriander, candlenut and gallangal until smooth (i put all of them in the food processor).

2. Heat a small amount of oil in a fry pan. Put the grounded ingredients into it until the flavor comes out and then put the tofu and young coconut oil.

3. Bring to boiled. Then reduce the heat. Cooked until the water is run out. Set aside.

4. Fried it or grilled on the BBQ.

5. Ready to eat




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