Rain and Ginger Tea Recipe.

Hello, busy-bees! The weather in my hometown has been crazy lately. It’s raining all day, and even when the rain stops, the sky remains cloudy. Down with a terrible flu for 3 days now, this afternoon I decided to stop feeling sorry for myself and head to the kitchen instead. I’d like to make something simple and warm: like this home-made ginger tea.



  • 2 fresh gingers, grated (or you can use more if you’d like it stronger)
  • 2 teaspoons of green tea (you can replace this with other kinds of tea like jasmine, or if you’re lazy, a teabag will do)
  • 4 cups of boiling water

Put your grated gingers and green tea into the teapot, and then pour the boiling water. Leave it for a while, then pour it into a cup. Add a tablespoon of honey or sugar if you’d like to have a trace of sweetness there. You can also add a slice of lemon to enrich the taste (I like to have it with honey only). It’s a very simple recipe and extremely easy to make, but it gives you such a lovely extra warmth on rainy days.



For the time being, stay healthy!

Tempe and Salad Lunch Recipe.

I tried out this recipe from Food.com in an attempt to have a healthy lunch, and it turned out amazingly delicious. Italian-flavored tempe? Seriously? Yes, seriously. Whether you’d like to have it with warm rice or salad, it will turn out just perfect.


Main ingredients:

  • 8 ounces of tempe (I used half of the usual package-size sold in the vegetable seller or supermarket)


Marinade ingredients:


  • 1 tablespoon olive oil
  • 2 1/2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/4-1/2 teaspoon red pepper flakes (being me, I also added 5 rawit chili to the marinade)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary (I substituted this with oregano)


  • Cut tempe into cubes
  • Marinade the tempe, make sure all pieces are coated, and leave it in the refrigerator for an hour


  • In medium low heat, cook the tempe until they caramelized


  • You can serve it with fresh salad and cheese


Happy lunch!

Choco-Baileys Truffle

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Before Christmas, I taught myself how to make truffles. Though it was still a bit tricky for me to make them look good, I had to say that I was happy with my first attempt. So here we go:

Choco-Baileys Truffle:

  • 4 ounces of semi-sweet chocolate (high quality, around 80% cocoa), chopped into small pieces
  • 1/4 cup of whipping cream
  • 1-2 tablespoon(s) of Baileys Irish Cream
  • Cocoa powder



  • In a small pan, bring the whipping cream to simmer
  • Pour the Baileys Irish Cream, stir it in with the cream
  • Place the chopped chocolate in a separate bowl and pour the cream over it
  • Stir until smooth (ganache)


  • Allow to cool, then place it in the refrigerator for 2 hours
  • Roll out balls of the ganache with a teaspoon and place them on a baking sheet
  • Refrigerate overnight


  • Once it gets harder, roll in cocoa powder

Happy truffle-ing!