Gastronomic Journey

I’m a big fan of coconut water. For us who live in a tropical country, we can get it fresh on a daily basis. It is a life-saver for a very tiring day, especially after an all-day swimming in open water on summer. Coconut water is no stranger to us. But coconut butter? I’ve never heard of it until one day I wanted to make a homemade spread for snacks and coconut butter was one of the ingredients. Apparently coconut butter is a huge buzz, especially in foreign countries.

After tons of searching on how to make coconut butter (including the benefits of it!), I found two ways to make it (and both are stupidly easy):

  1. Shredded coconut and a little bit of sea salt.
  2. Shrreded coconut, a little bit of coconut oil, and a little bit of sea salt. The use of coconut oil is simply to make it easier to blend in a blender. But I found it easy even without using coconut oil.

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I chose to make the first way because I wanted to know the original taste without coconut oil, and the result was amazing. It tasted really, really great. The texture was quite grainy, perhaps because I didn’t try to blend it twice: I only blended it once until I got the desired consistency. Some people strain the mixture until they can divide the solid and the liquid, and blend the solid once again to get softer texture. Well, for me the grainy texture is fine. I put the coconut butter on top of a cracker and couldn’t get enough of it!

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Homemade Coconut Butter


  • Shredded coconut, I bought it at Titan Baking in Cikajang
  • Sea salt to taste


  • Put the shredded coconut and the sea salt in a blender. Mix it on high speed until you get a thick paste form. Store it in a small jar in a room temperature.

Almond milk is overrated. I know. This is a very hip drink, especially amongst vegans, to replace the benefits of cow’s milk. I saw a lot of information about almond milk everywhere, from social media to blogs, since long ago. I am curious about the taste but never interested to buy one, because, you know, it is quite pricey. Since the drink is easy to make, I decided to make one at home.

The method is very simple. You just have to own a blender and prepare a bag of almonds, water, and vanilla extract (I used vanilla powder because I don’t have vanilla extract). If you prefer a plain almond milk you just have to prepare the almonds and water. That’s it.

First you have to soak the almonds at least overnight (mine was two nights, because I had not had a chance to make one the day after I soaked the almond) to make it softer and less stiff. Softer almonds are also easier to digest, which increase the amount of nutrients your body can absorb from the nut. Then prepare the blender and put the almonds, vanilla extract, and water there. Blend it for about 1 minute. The resulting milky liquid is strained using cheesecloth or a fine mesh strainer, up to you. Put it in a refrigerator until it is cold and drink it later.

Easy peasy. But, how does it taste?

It tastes like nut, obviously, with a hint of sweetness. It doesn’t taste like sweet almonds you chew when you are eating a bar of chocolate, because almond milk is made of raw almonds. Without any other sweetener, almond milk tastes plain and subtle, and I don’t know why I also taste a hint of meaty flavour at the end. It has the body, but it depends on the almonds vs water ratio. I had two experiments the other day: one was 1 cup of almonds vs 4 cups of water; then 1 cup of almonds vs 2 cups of water. The 1:2 ratio was great because I can feel the body and the milk was rich and creamy.

Will I drink it regularly? Unlikely, but I’m definitely going to use it as one of the ingredients of desserts.

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Homemade Almond Milk


  • 1 cup of almonds
  • 2 cups of water
  • 1/2 teaspoon of vanilla extract


  • Soaked the almonds overnight, then rinse with filtered water
  • Blend the almonds, water, and vanilla extract in blender for about 1 minute
  • Strain the liquid using cheesecloth or a fine mesh strainer into a jar
  • Refrigerate if desire, and drink it!

Beberapa waktu lalu saya sempat bertemu dengan Kushandari Arfanidewi, pemilik katering Ays Healthy As Can Be yang akrab dipanggil Ay, untuk wawancara urusan pekerjaan yang topiknya berhubungan dengan balanced diet, mayo diet, dan clean eating. Bagi saya, pertemuan dengan Ay ini sangat menyenangkan. Dia tidak segan untuk membagikan ilmunya, apalagi setelah saya memberi tahu dia kalau saya sedang mulai untuk semakin aware dengan apa yang masuk ke dalam tubuh.

Saat pertemuan itu, Ay berbagi resep untuk membuat green juice yang enak. Mendengar kata green juice, atau jus sayur, pasti kebanyakan dari kita akan merenggut kan? Memangnya sayur enak dibikin jus? Apparently, the answer is absolutely yes! Jadi, begini persentasenya:

  1. Sayuran 70%
  2. Buah 30%
  3. Air kelapa secukupnya (hanya bila perlu saja, untuk pemanis)

Buat para pemula seperti kita, ternyata ada sayuran yang ketika dijus itu rasanya tetap manis, seperti bayam merah dan pakchoy. Jadi, waktu ke supermarket saya langsung deh memilih bayam merah, pakchoy, dan apel untuk komposisi bikin jus.

Karena ini merupakan pengalaman pertama saya membuat green juice, tentu saja saya penasaran dengan rasa masing-masing bahan baku. Setelah dicoba, ternyata bayam merah dan pakchoy mempunyai rasa yang mirip seperti apel. Seriously! Bedanya ya pasti rasa apel lebih manis dari kedua sayur ini, dan ada sedikit rasa pahit di pakchoy.

Tadinya saya ingin mencampur jus ini dengan air kepala, tapi ternyata apelnya sudah cukup memberi rasa manis. Ingin mencoba? Yuk!



  1. Bayam merah
  2. Pakchoy
  3. Apel

Cara membuat: saya membuat jus ini menggunakan blender, jadi pertama semua sayuran dipotong kecil-kecil dulu, lalu di-blend hingga menjadi puree. Tambahkan air matang jika terlalu kering. Hasilnya diperas dengan kain saring dan tuang ke dalam gelas.


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Looking for a restaurant that provides salsa sauce in Jakarta is not difficult. There are some good Mexican restaurants in the city. However, I always love to make one at home. It is tasty and super easy! Nothing beats the homemade and fresh salsa sauce, right?

I got the recipe from a friend of mine and I’ve been addicted to it since the first time I try. It tastes the combination of sweet and sour, with the fragrance of fresh coriander leaves that will blow your senses. Perfect for any time, breakfast, lunch, dinner, or even snack!



  • Fresh coriander leaves, diced
  • Fresh tomatoes, finely diced
  • Shallots, chopped
  • Onions, chopped
  • Lemon zest
  • Honey
  • Sesame oil
  • A dash of mint leaves
  • Chili padi (if you want it to be spicy), diced


  • Mix the diced coriander leaves, tomatoes, shallots, and onions in a bowl
  • Add 2-3 tbsp of lemon zest
  • Add 1 tbsp of honey
  • Pour just a little bit of sesame oil
  • Add the mint leaves
  • Mix all of the ingredients together

I don’t really pay attention to the proportion of the ingredients, because actually it depends on the preference.

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PS: Mind the tortilla, it was homemade but it was not properly made; hence I don’t share the recipe. 😛