My Mother

When we grew up…

You poured yourself to us,
You gave yourself to us,
until nothing left.

Because of you,
I have the courage to say freely my thought about things that now some may hold at the back still.
I have the courage to expect a better life.
Even though at your time, you could never have them nor have the courage to dream on.
But you had sown the seeds in us to grow.

You walked your talk,
you set an example for us.

You nurtured us,
you nourished us,
we were full of love.

Despite all the imperfections,
that happened to all of us,
you did always do for us,
sincerely, willingly, joyfully and cheerfully…in any seasons.
In good times and in bad times,
in health and in sick.

You’re our anchor, you’re our rock.

Now we’ve grown up, and you’ve grown old gracefully…

Time flies,
things change.
Everything dwindles,
subtly but surely.

You are still smiling joyfully and cheerfully to life.

I hope I can follow your example, Mom.

Dear Lord, please meet my mother’s every need.
/from a sharp tongue & impatience grown up child/

Bread For the Brain

After 3 weeks of school holiday in my country, including one and a half week of Idul Fitri holiday where factories and most companies in my country close during the season, I become so glued into the very leisure or slow motion mode. No morning hurry to prepare brunch-box and drive 2 kids to 2 schools of total distance 12 kms before the morning traffic starts. And no need to prepare breakfast for hubby before drive kids to school. No need to make sure kids review what they study at school on weekdays. Yay…

But mid July the school will start again. We need to make sure the young one learns a lot to be able to read, write, count & do simple math before the young one tested for the elementary school eligibility, in the same school as the older one. While the older one should have had the proficiency in math: plus minus up to 100. Why? Because the next level, the older one will start multiplying & dividing.

As a stay at home mom, it seems my brain has not been working during the “real” holiday. But I think I have come to consciousness that I need to activate and feed my brain regularly through learning everyday. I and every human being need to feed their brain on a daily basis, because that’s a human nature. I am struggling to do it everyday, to have time & energy to nurture my brain, even though it’s only a bite of mini-knowledge-cake. I see that some people in my surrounding, specially the stay at home moms (some are at my age or a decade younger, more are the old style traditionalist) that they don’t need to activate their brain, or believe so that women with kids don’t need to study/achive more in knowledge/expertise except if it can help the family income. I think that believe is too bad. So many unused potentials for the betterment of human kind. But I believe that it is every human’s Nature and Right to use the brain we are equipped with for a betterment through learning and studying in real life as well as using books as the tool. And I also do believe in part time job, which everyone could give more their expertise and energy to the economical productivity system for the progress and more development of their own country.

I believe that no single seed, effort nor deed is wasted. 




Kugigit kau,
Baru kau udarkan bau.

Harum lime kaya aroma yang tak pudar,
Ringan dan segar,
Hadirkan ceria memekar.

Satu-satunya sayuran,
Yang tak pernah kutolak untuk ditelan,
Bila kau ada di menu,
Aku pasti mau.

Just name it…
Sayur bayam (jangan kunci) ataupun pecel sayuran,
Pepes (botok) ataupun lalapan,
Kaupun kuhadirkan dalam beberapa reka,
Nasi goreng kare – yang pertama,
Nasi goreng tuna – yang kedua.

Kau sedap mewangi,
Keharuman dan kekayaan aromamu,
Tak tergantikan,
Tak terlupakan.

Fried Chicken Chunks

Fried Chicken Chunks

Mother & small kids friendly: easy to chew, simple ingredients, easy to cook.
Asian style.
Freezer food.

Garlic, salt
Egg, bread crumbs flour (panko)
Chicken cubes, garlic & salt, steamed blended broccoli
Chicken chunks, uncooked yet, ready to fry/freeze


– 2 Breast chicken steak (boneless, skinless) +- 500 gr (1 boneless skinless breast +- 250 gr).
– 1 Broccoli, or 1 carrot, or 1/2 big carrot.
– 4 Garlic, if the garlic is small use 5-6.
– Salt.
– 2 Eggs.
– 2 Bread crumbs flour (panko).
– Frying oil, here I use coconut oil.


1. Broccoli/carrot: rinse well, cut small, steam till a bit soft. Then put into food processor, add a little water, process (blend). The veggie makes little ones who don’t like/still difficult to chew veggies eat & get the important nutrients.

2. Chop the garlic, then add the salt, and grind (by mortar & pestle)/blend till soft — add a little water if needed. Put them in in a big bowl.

3. Cut the boneless skinless chicken breast into 1 cm cubes. If your chicken is from freezer (like mine), steam the frozen chicken breast first till a bit tender that you can cut, it may half cooked when it is tender enough, it’s okay, wait till not very hot then cut into cubes.

4. Add the soft steamed broccoli/carrot into the big bowl. Mix well with the garlic & salt. Then add the chicken cubes into the bowl. Mix them well. Close the bowl & put into fridge/chiller for 15-30 minutes (at least 15 minutes), to let the chicken cubes absorb the spices & veggie.

5. Beat the eggs. Then add the eggs to the bowl. Mix the eggs into the chicken cubes well.

6. In a wide plate, spread the bread crumbs flour. Take a spoon of chicken batter, put it in the bread crumbs flour, roll & cover the chicken batter with the flour. Do the same till all the chicken batter covered & powdered with the flour, they are now chicken chunks ready to fry/freeze. To freeze: put the uncooked chicken chunks into clip lock plastic, then freeze immediately. You can fry them onve you need, finish within 2 weeks.

7. To fry: medium heat the oil in non teflon skillet. Then put several chicken chunks into the skillet, the oil should cover the chunks. Fry them till both side are golden brown. Put it on paper towel to dry the oil, then serve.

Japanese Golden Curry Fried Rice


Mother & small kids friendly: Easy to chew, simple ingredients, easy to cook.

Asian style.
Fusion food.






–   2 plates Steamed Rice.
–   1 or 1.5 cube S&B Golden Curry Mix Sauce Mild. One big box contains 8 cubes.
–   +-100 cc broth/water
–   1 Onion or 3-4 big Shallots, sliced, put into food processor, add +-2 spoon of water, process till soft (blend).
–   1/2 carrot or 1/2 broccoli or 1/4 carrot & 1/4 broccoli, steam till medium soft, then put in food processor, add a little water and process till soft.
–   3 Eggs
–   A fistful of Kemangi leaves (Ocimum basilicum var anisatum Benth, lemon basil), rinse clean.
–   Frying oil: coconut oil/olive oil.
–   Salt.


1. In a medium frying pan, and medium heat, put 1 or 1.5 cube S&B Golden Curry Mix Sauce Mild and add +- 100 cc water/broth. Blend the dry cube until mixed with the water/broth and become a boiled liquid soft curry sauce. 2-3 minutes. Remove from the heat.

2. In a medium frying pan with medium heat, put some oil, make 3 sunny side up fried eggs. Set aside. You can use the same pan for making above liquid curry sauce, just put the sauce in another container, rinse the pan with water, the pan is ready for frying eggs.

3. In a wok/large frying pan, medium heat, put 4 spoon frying oil, stir fry the processed onion/shallots till fragrant, add the processed steamed veggies (carrot/broccoli), stir fry quick until mix well. Add the curry liquid sauce, still fry quick again till mixed well, then add 2 0lates steamed rice. Quickly Stir fry all ingredients until mixed well and the rice is quite separate & not sticky, in this step, add more frying oil if necessary. Taste, add some salt if necessary. +-5-7 minutes.

4. The curry rice still in the wok. Add Kemangi leaves into the curry rice, stir fry quick till the leaves withered & mixed well in the curry rice. 1-2 minutes. Kemangi leaves make the curry flavor more fragrant & has a kind of fresh lemon smell. Put the rice to the bowl. Put sunny side up fried eggs onto the curry rice. Serve 3 persons.

Fried Noodle With Sweet Sausage


Mother & small kid friendly: Easy to chew, simple ingredients, easy to cook.

Asian style.
Non halal.




–   1/2 portion medium sized diameter Egg Noodle (+- 100 gr). One portion usually +- 200 gr.
–   2 Egg
–   1/2 Carrot or 1/2 Broccoli, rinse well, cut small, steam till a bit soft. Then put in food processor, add just a little water, and process (blender). Make (my kids) little ones who don’t like/still difficult to chew veggies eat & get the important nutrients.
–   1 piece Sweet Pork Sausage a.k.a Lap Chiong, slice thin.
–   1 Onion or 3 big Shallots, and (optional)1 Garlic, mince with knife, then process (blender).
–   2-3 spoon Kikkoman Teriyaki Marinade Honey & Soy.
–   Sugar, salt.
–   About 4 spoon Oil for frying: can be any frying oil e.g. coconut oil/corn oil/olive oil.


1. Cook the Egg Noodle according to pack instructions. Then drain the noodle thoroughly.

2. Meanwhile, high heat a little water in the Wok/large frying pan, stir fry the Sweet Pork Sausage 2-3 minutes till sausage fat mixed in the water & the water boiled. This we make broth, and the sliced sausage will be soft enough for small kids to chew. Remove the sausage & broth from the pan, put them in separate containers to avoid the sausage become to watery & lose the flavour.

3. Heat (medium) the oil in the wok, stir fry the processed onion/shallot & garlic till fragrant, put the processed carrot/broccoli, stir fry until mixed with the onion.

4. Still in medium heat, continue with adding the noodle into the wok, break the eggs into the wok, stir fry eggs quick in the noodle, also add broth, sausage, Kikkoman Teriyaki Marinade Honey & Soy, stir fry quick till all mixed well in 2-3 minutes. Taste the noodle, add sugar & salt until suit your taste while stir fry till all mixed well in another 1-2 minutes. The dominant taste should be a bit salty, but have sweet taste. (I love) the Kikkoman Teriyaki Marinate makes mild-sweet-starchy nicely for small kids (& adult as well). Put into bowl. Serves 3-4 persons.