Sunday, September 23, 2012

Pandan Chiffon Cake

Miss this blog so much! No words to describe how much I really miss just have fun taking food pictures and having no pressure if I make it right or wrong and just kinda lay back enjoying myself blogging. In between managing my small portrait business 'Dwiana Porter Photography' I manage to bakes Pandan Chiffon Cake today.

Pandan Chiffon Cake become one of our family cake, my friend Olivia introduced me with this cake. She sent me her homemade chiffon cake and my son couldn't stop eating them lol. So I decide today to make it myself for the second time. And this time the cake come out raise and yummy!  And the weather is supporting my mood to just stay home and do home baking. It is officially fall season and pretty cold today.

I get the recipe from Nining. It is very awesome recipe! If you like to read the recipe in Indonesia click on her blog post.


What you need:
Ingredient A: 
200 gram flour
150 gram granulated sugar
100 ml vegetable oil
125 ml coconut milk
5 yolks
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 salt
5 drop of pandan extract

Ingredient B:
7 white eggs
1/2 cream of tartar of salt
100 gram granulated sugar


1. Mix all the ingredient A first until all blend. Put it aside.
2. Mix ingredient B by mixing white eggs first until it full and fully. Add sugar and continue mixing it together about another 5 minutes.
3. Pour ingredient A into B, mix well with hand whisk until a smooth.
4. Pour batter in chiffon pan and bake at 350F for 40-45 minutes.

Wednesday, February 15, 2012

Smile from us to yours.

Just want to share the love and smile from us to you all. Thank you for stopping by and reading my blog.

Monday, February 6, 2012

Bacon Brussels Sprouts

It has been many months since I’ve had a chance to keep up with my blog. I miss it so much!! Before I got into family and wedding photography, the first photography that I was really fascinating with is food photography. Then times changed, I am concentrating to expand my small business now. It is not just about shooting or editing, besides that business planning, marketing, learning, accounting they all take time.

Today, I just decide to ease myself. I have been dealing with severe migraine for the last few days. And today I refuse to take any medicine as my friend suggested. Instead I drink lots of water….. I meant a lot! And eating more vegetables and less fat.

One recipe caught my eye during my browsing time. The recipe from Emeril Lagasse from Food Network.

Bacon Brussel Sprout.

• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced (I don’t use it)
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional


In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.