Thursday, November 4, 2010


Here is one of my favorite baker. Annie Chiang is an Indonesian living in Perth Australia.

I came across her Facebook page by accident and loving her creations at first sight. Cake decorating is simply her passion and obsession :) So, rest assured that the cake will be very sweet, nice, neat, and detailed.

Wednesday, November 3, 2010


Found this blog, and thought that I have to share their Halloween family picture. COOL!!!! :D


A very very cool cafe for both parents and kids. Tokyo Baby Cafe is fully stocked with books and toys. It provides playrooms, nursing and changing rooms, and also private rooms. The aisles are wide enough to accommodate strollers. These kind of facilities rarely found in Jakarta, right? :p

The interior design is done by Nendo.


I spotted this beautiful art work while browsing the Martha Stewart Living website June 2010 edition. It is done an artist named Miyuki Sakai. She created all her illustrations using nothing but sewing machine.

For the issue, she created beautiful floral plate illustration. Simply delicious.

Imagine the patience, skill and overall awesomeness of this artist? Miyuki lives in San Francisco but grew up in Osaka, Japan where she observed her mother making clothes for the family from a very early age. After attending art school in Kyoto, she moved to Tokyo to pursue a freelance career and then relocated to San Francisco where she currently lives and works.

Here are some of my fave illustrations:

Wednesday, May 12, 2010


Finally found a proper recipes for a HK-style egg tart from Christine's Recipes. But, after a couple of try-outs, I made some adjustments to my liking.

Ingredients for the crust:
  • 225 gr all-purpose flour
  • 125 gr butter, room temperature
  • 50 gr icing sugar
  • 1 egg, whisked
  • vanilla essence
Ingredients for the egg custard filling:
  • 4 eggs, whisked
  • 210 ml evaporated milk
  • 90 gr caster sugar
  • 100 ml hot water
  • 1/2 tsp vanilla essence
  • Preheat oven to 200 degree Celsius.
  • Cream butter and icing sugar until smooth, fluffy, and light in color.
  • Add in whisked egg half at a time, mix well using medium speed.
  • Add in vanilla essence. 
  • Mix in flour in 2 batches, mix until all combined. 
  • Roll out the dough to about 1/2 cm thickness.
  • Cut the dough using a cookie cutter to fit the size of the tart tins.
  • Flatten and spread the dough evenly inside the tart tins.
  • Trim away any excess dough.
  • Add sugar to the hot water. Mix well until sugar has dissolved.
  • Mix the whisked egg, evaporated milk and vanilla essence together.
  • Pour in the sugar mixture.
  • Sieve the custard to remove any lumps.
  • Pour in the custard mixture into the tart tins carefully.
  • Position rack in lower third of the oven.
  • Bake tarts for about 15 minutes until the edges are brown.
  • Lower the temperature to 180 degree Celcius, keep an eye on the tart, if the custrads are starting to puff up, pull and keep the oven door open (about 5 cm). 
  • Bake for another 10 - 15 minutes.
  • Use tooth pick to check the custrad, if the toothpick stands on its own when poked into the custard meaning it is done. 
  • Enjoy!!! :)

Wednesday, November 18, 2009

Lilly Berlin - Queen of Shades

While browsing for handmade children's room decor, I stumble upon lamp shades made by Lilly Berlin. She is great at selecting fabrics to cover both her table lamps and pendants. Here are some of her work.

There are tons more in her shop, feel free to browse.

Sometimes I feel so grateful that I am staying here in Indonesia, if not, GOSH my house will be so full of excellent cute extraordinary handmade goods purchased online.

Tuesday, November 17, 2009

Shabby Blog

For those who likes to blog, the website Shabby Blog is here to help you by providing backgrounds, button, headers, etc for you to use for FREE.

My picks.