I just Don't Have a Surname Like You Do

Saturday for a free post! Today, I feel like talking about the reason of not having a surname. I'll start introducing you about my root culture, Javanese.  

My family, both sides, are from Yogyakarta. It is a city and the capital of Yogyakarta Special Region in Java, Indonesia. It is renowned as a centre of classical Javanese fine art and culture other big city in Java Island. It's about 45 minute-flight from Jakarta.

My parents had migrated from Yogyakarta in 1966 and have been living in Jakarta since then. My three sisters and I were born and grew up in Jakarta.

Though I've lived in Jakarta for almost 26 years, I'm categorized as Javanese. In Java Island (the most populated island in Indonesia), there are about three major races, Javanese, Sundanese, and the Betawi (Native people of Jakarta). But today I just want to talk about my root culture first, Javanese. 

Jakarta

Yogyakarta

What is Javanese?

Java Island

The Javanese are an ethnic group native to the Indonesian island of Java. At approximately 100 million people (as of 2011), they form the largest ethnic group in Indonesia. They are predominantly located in the central to eastern parts of the island. There are also significant people of Javanese descent in most Provinces of Indonesia, Netherlands, Malaysia and Suriname. 

Javanese people do not consider or identify themselves as part of Malay race because they have their own language and culture. Most Javanese in Indonesia are bilingual fluent in Indonesian (Bahasa Indonesia) and Javanese (Hanacaraka). 

Culturally, Javanese people adopt a bilateral kinship system, with male and female descendants having equal importance. As such there is no preference on having a male heir like paternalistic cultures in India or China. Women have a high degree of autonomy and are respected in Javanese culture. 

Javanese naming system. 

Until recently, most Javanese did not have family names. Their 'surname' was merely another personal name. Usually, men and women have a given name and take the name of their father. Some married Indonesian women take the last/family name of their husband, but not all, and this name is usually added after their own 'last' name. Therefore, it is not uncommon for married couples to have different last/family names.

For instance, my mother didn't change or add her last name after got married with my Dad for all her official documents. She just used my dad's last name for casual thing.

I know, it sounds crazy to Western people. Like, when the first time I moved over New Zealand in 2009 for good, most of my friends here thought I've changed my name into Kristy because it sounds so English  LOL, a bit funny, my family have been calling me Kristy since I was a baby! 

My father, named his four daughters differently. Started with a baptist name (whole my family are Catholics),then followed by other pretty names afterwards, for example:

Brigita Amelia Era Krismayanti, that's my full name. My other three sisters names are: Maria Theresia Rika Erawati (First sister, nickname is Rika), Maria Mila Erastuti (Second sister, nickname is Mila), and Annathasia Puji Erasashanti (Third sister, nickname is Era). The only same thing in our names is the using of ERA. That's it. 

It's same with other millions people in Indonesia who don't have a surname. But, every family has different way of naming their children. 

Some people just have one word in their name, e.g: Sherly, or Michael. Some have two, three or maybe more words than my long name. Well,  it's indeed very complicated to understand. You can click this link http://en.wikipedia.org/wiki/Indonesian_names if you want to know more. 

We dressed up in Javanese tradional clothing.
Right to left (back): my twin-cousin, Tissa (deceased), second sister Mila, First sister Rika, Third sister Era, and Myself
(Front): My Dad (deceased) and my mom

When I was in Jakarta, I used to put my name under Brigita Kristy to shorten my name. I always introduced myself as Kristy to people.

But, when I got to New Zealand, I've changed it as Kristy Gularso, because people keep calling me Brigita, which I don't like. Gularso is my dad's last name. Hope with this blog, it explains everything about my name.

So, next Saturday, I will talk more about the food and pop culture of Javanese. 

I've Never Thought of Gardening Before

Five years ago, I was afraid of dirt. I hated dirt, soil, small bugs, worms. Never thought I would do gardening. But, mid last year, when Kerrin and I moved back to Auckland from Sydney, I've changed my mind. 

Started from moving in to a cool apartment unit in Auckland Central, with an amazing view of Auckland harbor bridge, our apartment has a big balcony for an apartment size, 5m long x 1,5 m wide. 

the view from our balcony

Then, about mid of last year, I got into flowers. My family in Jakarta asked me the reason why I got into flowers? The answer is because I love colors. Bold and bright colors, just like flowers. 

Armed with my passion of colors, I decided to get cheap and reasonable price of flowers from The Warehouse. Started with Begonias, Geraniums, Calla Lily, Petunias and some herbs (Parsleys, Coriander, Chili plant).  

On my way back from The Warehouse with all my plants, I was kinda like; wow, is this happening? Am I doing this? Am I gardening? Oh my god, how about the dirt and the soil? How do I plant them?  All I know, all the weird feelings mixed in my mind. 

Well, finally put them in the wooden planters, with full of potting mix and bam! I got all my pretty flowers done! I was so proud of my self. Like, oh my god, I've done it!! 

Here are some photos of my first plants:

Pretty flowers in wooden planters

Pretty flowers in wooden planters

my first plants collection

Indonesian Dish: Tempeh Stir-Fry

Last night, for the first time, I cooked Tempeh stir-fry, Indonesian style. Well, in Indonesia, it's known as "Oseng-oseng Tempeh" because it used Tempeh as the main ingredient. It's super healthy dish and it's a good choice for vegetarians or vegans. 

"Tempeh stir-fry"

I used to process Tempeh for my afternoon nibbles. In Indonesia, we called it "Tempeh Mendoan", but here I called it as soybean fritters, dip it in satay sauce. Yummoo!! Kerrin and all my friends loved it! 

So, what is Tempeh?

Tempeh

According to wikipedia, tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. 

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue. (http://en.wikipedia.org/wiki/Tempeh).

You can buy tempeh from Asian supermarket in Newmarket. It's about $4,50 for a small piece of tempeh, very expensive compare to chicken/beef price. Though it tastes really good. 

So, if you're interested in making tempeh stir-fry, you will need these ingredients

the ingredients you need

1 pk tempeh (you can add as much as you want)

8 mushrooms

broccoli

tomato

onion 

2 cloves of garlic

1 lemongrass 

green capsicum 

a handfull of chili

Kecap Manis/Sweet soy sauce (you can buy this type of sauce in Asian Supermarket)

Soy Sauce

1/4 cup of water

Golden oyster sauce

2 tbs canola oil

a pinch of salt and pepper

How to make:

1. Slice and cut all the ingredients into long and thin pieces.

2. In a wok, in medium heat, add the oil, cook tempeh into half done through for 3 minutes, then remove it to a plate and cover with foil.

3. Then add onions, lemongrass, cook for 2 mins until fragrant, add chili, cook for 1 mins, then add broccoli and mushrooms cook for 4 mins, add capsicum.

4. While waiting for the ingredients to cook through, grab a bowl, add all the sauce and water in a bowl and whisk it carefully. 

4. Add the sauce to the wok, and add tempeh and sliced tomato. Cook for 1 mins, and turn the wok off.

5. Serve immediately on white rice. 

Bon appétit!!

My amazing Banoffee Pie ever!

I made this delicious dessert individually, so Kerrin and I could eat our own pie! Kerrin's sister, Nikki, made this pie three months ago, and I loved it so much. It was like, the best dessert I've ever had! The Combination between banana, caramel and cream, was perfect! 

Then, I decided to make my own banoffee pie. Yeah baby, mine was so amaaaziiing! Wish I could eat ten of them, too bad I just made six...three pies each :( Oh well, I've got to watch my weight anyway!   

an individual benoffee pie in a ramekin

So, here is the recipe of my amazing banoffee pie: 

What you need
Base:
250g biscuits, crushed
100g butter, melted

For the caramel:
100g butter
100g dark brown soft sugar
375g condensed milk, use any brand.

For the top:
2 bananas
300ml thick cream
1 tbs icing sugar
1/2 tsp vanilla essence
Dark Chocolate, grated

You will also need, 6 ramekins 

how to make it

How to make
Step 1 is to make the base:
1. Crush the biscuits using a food processor or if you want to get rid of your anger, put the biscuits in a seal bag, and crush them using a rolling pin. 
2. Tip the biscuit crumbs into a bowl. Add butter and mix in. 
3. Spoon the mixture crumbs into the base and about halfway up the side of the of ramekins. Refrigerate it for 10 mins.

Step 2 is to make the caramel:
1. Melt the butter and sugar into a saucepan over a low heat. 
2. Stirring all the time under the sugar has dissolved.
3. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick caramel.
4. Spread the caramel over the base, cool and then chill for about 1 hour, until firm.

Step 3 is to make the cream:
1. Pour the cream in a bowl
2. Add icing sugar, vanilla, and whisk it careful into a thick cream.

Step 4:
1. Slice the bananas thin 
2. Add the bananas on top of the caramel sauce, then cover it with thicken cream until flat
3. Add grated dark chocolate on top.
4. Cover the ramekins with a plastic wrap and chill in the fridge for 10 mins.
5. The banoffee pie is ready to serve! 


Tips
Make sure that you really boil the filling for at least 1 minute to be sure it sets to a perfect squidgy caramel.

Enjoy your gorgeous banoffee pie!

Josie Ann Park can paint you even better!

Today, I want to write about another talented artist, Josie Ann Park. She is a lovely English rose who has been living in New Zealand for almost 40 years.  I've known her for almost three years now.

Josie has been painting for a number of years and has emerged as a life art painter, with particular interest in portraiture. “Faces fascinate me. Whatever I do, I always come back to the faces”, and she does her job brilliant I can say.

Her natural talent and enjoyment of painting the life form, along with encouragement from her artist husband, bird painter Gary Roberts, has taken her painting from strength to strength. 

You know, when someone teaches you how to do some art things, you have to have a basic talent first, otherwise you will end up in a hole! So, she's definitely got an amazing talent in painting faces.

The most adorable thing about Josie, she will always listen to your idea; What do you have in  your mind, how do you want your face painted, what flowers do you want on your canvas, etc. Something that all artists should do when they take a commission to do;  listen to what their customers want, without limiting your creativity. Just my opinion :-)

So, here are some of her arts:

"Setting Free" oil on canvas unframed 770 x 380mm 

"Dance to the Calla" oil on canvas unframed 770 x 380mm

Josie’s preferred medium is oil. She takes a commission too! So, if you think to have yourself or family painted on a canvas, you better ask her to do it.  For more photos of her paintings, you can click her Facebook fanpage, https://www.facebook.com/josieannpark?fref=ts

Nespresso has turned me into A Coffee Monster!

Today, I want to write about Nespresso capsules. After last week, I have reviewed of my Nespresso Citiz, a great automatic coffee machine. Now it's the time to talk about the capsules.  

My capsules collection just for myself!

Nespresso has developed an exclusive method of packaging its coffee in a hermetically sealed aluminium capsule. This capsule provides the pressurized seal needed to preserve the 900 aromas and flavors of freshly ground coffee. 

Nespresso capsules are sold exclusively by Nespresso and are more expensive than portions of ground coffee purchased "loose". The cost per serving is up to three times higher than that of alternative brewing methods.Nespresso offer 19 different coffee "Grand Cru" arabica and robusta. Two Limited Edition Grand Crus are released every year as well as a new set of Variations, flavored espresso capsules.

Each capsule contains 5–6 grams of ground coffee and makes one cup of coffee. Depending on the length of the pour the capsule is designed for 40ml for an espresso shot, or 110ml for a lungo (long) pour. The capsule material and perforated top are both made of aluminum. For health reasons, the interior of most of the capsule is lined with food-grade lacquer. (http://en.wikipedia.org/wiki/Nespresso).

Dulsao do Brasil and Rosabaya de Colombia

Here are the capsules: 

Espresso Blends

• Ristretto (powerful and contrasting, intensity 10)
• Arpeggio (intense and creamy, intensity 9)
• Roma (full and balanced, intensity 8)
• Livanto (round and balanced, intensity 6)
• Capriccio (rich and distinctive, intensity 5)
• Volluto (sweet and light, intensity 4)
• Cosi(light and lemony, intensity 3)

Pure Origin

• Indriya from India (powerful and spicy, intensity 10)
• Rosabaya de Colombia (fruity and balanced, intensity 6)
• Dulsão do Brasil (sweet and satiny smooth, intensity 4)

Lungos 

• Fortissio Lungo (rich and intense, intensity 7)
• Vivalto Lungo (complex and balanced, intensity 4)
• Finezzo Lungo(floral and refreshing, intensity 3)

Decaffeinated

• Decaffeinato Intenso (dense and powerful, intensity 7)
• Decaffeinato Lungo (light and full-flavoured, intensity 3)
• Decaffeinato (fuity and delicate, intensity 2)

The dirty paper means I used this guidance to make my coffee everyday!

Variations: 

• Caramelito (The sweet flavour of caramel softens the roused of Livanto Grand Cru, intensity 6)
• Vanilio (Vanilla fusions to the Livanto Grand Cru, intensity 6)
• Ciocattiono (Dark and bitter Chocolate notes meet the caramelized ross of the Livanto Grand Cru, intensity 6)

Limitied editions range

• Napoli & Trieste - Spring, 2013

To get the capsules, you can buy online on their website or go to their boutique. You can get free delivery post if you order minimum 200 capsules. There is one boutique at 203 Broadway, Newmarket,Auckland. If you live outside Auckland, the delivery fee will be $8,90. 

How much is per capsule? My friends keep asking me that questions. Well, every variations have different price. Average price is $1/capsule. So cheap! They are cheaper than Starbuck Coffee, but in my opinion, they taste way better. 

I became a coffee monster because of their delicious tasty coffee!

Hope my review will help you! Now, it's my Nespresso time... :-)

My First Nutella Cupcakes!

Yes, tuesday is a baking day!! Wooohooo...Who doesn't love Nutella?? I made these delicious Nutella Cupcakes for myself, because I love Nutella so much! Well, I gave Kerrin two of them, and I ate the other 10! Hahaha... 

Nutella Cupcake with Whipped cream

Here is the recipe for my cupcakes:

Makes: 12

you need:

Cupcakes:

100g (4oz) plain flour

20g (1oz) cocoa powder

140g (5oz) caster sugar

1½ teaspoons baking powder

1 pinch of salt

40g (2oz) butter - softened

120ml milk

1 medium egg

120g (4oz) Nutella

Icing:

I didn't make icing, because I'm not a big fan of sweet sugary icing on my cupcakes. I used whipped cream instead. 

But If you want to make ones, here is the ingredients you need to get: 

Icing:

250g (9oz) icing sugar

80g (3oz) unsalted butter – softened

25ml whole milk

80g (3oz) Nutella

or

Whipped cream:

1 cup heaving cream

1 tsp vanilla extract

1 tbs confectioners' sugar

to bake:

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a food processor with the knife blade and beat on slow speed until the ingredients are combined.

3. Pour the milk into the mixture, beating well until all the ingredients are well mixed.

4. Add the egg and beat well.

5. Spoon the mixture into paper cases to two thirds full and bake for 20 minutes or until the sponge bounces back when touched.

6. Leave to cool then turn out onto a wire rack.

7. When the cupcakes have cooled, cut a teaspoon sized hole in each cupcake and fill with a spoonful of Nutella.  Replace the cake on top.

to make the icing:

1. Make the Nutella icing by beating the icing sugar and unsalted butter together using an electric whisk.

2. Once well mixed, turn the mixer down to a slower speed and slowly pour in the milk.

3. When the milk is mixed in, beat on a high speed for at least 5 minutes until the icing is light and fluffy.

4. Stir in the Nutella by hand until evenly mixed.

5. Pipe the frosting on top of each cupcake.

to make whipped cream:

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

2. Pipe the frosting on top of each cupcake.

So you choose between Nutella icing or Whipped cream. Happy baking!

Gary Roberts, the most talented artist in NZ

Gary Roberts is the most talented realism artist I've ever known. I met him in personal in the late 2010, and been his big fan since then. 

According to wikipedia, realism in the arts may be generally defined as the attempt to represent subject matter truthfully, without artificiality, and avoiding artistic conventions, implausible, exotic and supernatural elements. (http://en.wikipedia.org/wiki/Realism_(arts))

With over 30 year’s experience. He has concentrated on still-life, native and other birds, and other subjects from the area on which he lives, on black canvases, overlooking the Manukau Harbour in Auckland.

Here are some of his brilliant paintings:

The Rigging 

Amongst the branches

Driftwood by Moonlight

Branching Out

Pot of Gold 

On the wire

Can you see all the amazing details he did? It's incredible, isn't it? In 2012, he won Clifton Art Prize, Auckland NZ, and he was one of top 10 Artist around the world finalist. Well done Gary! 

Clifton Art Prize 2012

Yes, he is indeed a very talented artist like I said. He had achieved all these awards: 

• 1994 Telecom  finalist in the phone book awards
• 2004 Quantas awards  reach the top 2 finalists
• 2010 Walker & Hall finalist
• 2010 Walker & Hall  peoples Choice award
• 2010 ICC Cricket art prize - finalist
• 2012 Cliftons art awards - finalist  - WON Auckland region

For more artworks, you can click on this link: http://www.garywroberts.vc.net.nz/

Crispy Cheese Cassava (Singkong Keju)

cheese cassava

This is a traditional dish from my hometown, Indonesia. Though this is very delicious dish, it's full of carbs, fat ,and something I won't recommend for people who are on healthy diet. 

So first, let me introduce you about cassava. 

According to Wikipedia, Cassava is the third-largest source of food carbohydrates in the world. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

a cross section of cassava

unprocessed cassava

Cassava root is a good source of carbohydrates, but a poor source of protein. Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains anti nutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. 

In Indonesia, cassava (singkong) is an important food. It can be cooked by frying or boiling, or processed by fermentation to make tapai and getuk cake, while the starch is made into krupuk crackers. In time of famine or food shortage, cassava is used to replace rice. In 2011, modified cassava flour became common, and some instant noodle producers have used it silently, especially for low-end instant noodles as a part substitute of pricy flour. The flour is often added to pastry flour although the result is a pastry that is a little stiff. Getuk cakes can be difficult to digest diners not used to it and can result in severe cramps and discomfort. (http://en.wikipedia.org/wiki/Cassava).

So, here is the recipe for my cheese cassava.

what you need:

500 gr cassava, (bought 1 big bag frozen cassava from the Asian supermarket in Newmarket).

5 cloves garlic

1 lt ice cold water

1/2 tbs baking powder

pinch of salt

2 tbs butter

Grated cheese, choose any types of cheese you like, for icing.

how to make.

how to make:

1. Defrost the cassava first. I defrosted for about 5 hours. Do not put them in microwave for quick defrost.

2. Steam them for 35 mins. 

3. Pour garlic, salt, baking powder in a bowl of ice cold water. Then put the cassava into the mixing cold water bowl for 35-40 mins.

4. Deep fry the cassava til golden colour.

5. Put some butter on hot cassava, and grated chesse. Eat while hot. 

You might like it or not...It's worth to try if you have been to Indonesia. So, enjoy!

No Bake Caramel Cheesecake

For Kerrin's mom birthday party

I made this tasty caramel cheesecake for Kerrin's mother birthday party. Yes, they loved it… so here is the recipe I want to share…



Serves: 8
Preparation time: 15 mins

you need:

Base

1 x 250 g packet cookies biscuits, crushed

125g butter, melted

Filling

2 x 250 g packets lite cream cheese

1 x 380 g tin Nestle Caramel Top n Fill

1 x 250 g packet lite sour cream

3 tsp gelatine

1 tsp lemon juice

how to make:

Base: 

1. Combine biscuits crumbs and butter, then press into base of spring form tin.

2. Refrigerate to set about 30 mins.

Filling:

1. Mix in a food processor (if you want to get a perfect smooth cream) or an electric mixer, the cream cheese, sour cream, Caramel Top n Fill, and lemon juice. Beat until smooth and well combined.

2. Dissolve gelatin in 1 tbs of water, stir with whisk or fork until fully dissolved.

3. Add to cream cheese mixture and beat until well combined.

4. Pour into prepared biscuit base and refrigerate to set. I left mine about 6 hours. 

Happy baking! Hope you will like this one :-)

I love my Nespresso Citiz

My partner, Kerrin,  bought me a Delonghi Nespresso Citiz with Aeroccino 3 milk frother for my 31st birthday last month, and I'm still crazy about it! 

My Nespresso Citiz

It brews a perfect cup of rich espresso every time with no mess. With its sleek skyline-inspired design, the Citiz delivers the unbeatable convenience and flavor of Nespresso premeasured capsules in a unit that frees up valuable counter space. 

So, here, I want to share my experience of using this awesome coffee machine. Let's start with unboxing it. I found the warranty card from Delonghi, manual book, and the Nespresso club booklet. Yes, I felt like so special because of this exclusive club they have. You need to sign up to be a member to buy your capsules. So, every time you need to get your capsules, you can buy them direct from their websites (min. 50 capsules) or you can go to the nearest Nespresso boutique, in this case, is in Newmarket, Auckland.

unboxing the machine

Then I found 16 variation tester capsules for me to try! (I have tried all of them, Oh My Lord, they were so good). It came with a guidance of each capsules variations. Each capsules gave me different experience. Loved all of them. 

Now let's talk about the features of the machine, it comes with: 

• New Compact Brewing Unit technology
• Backlit on/off and coffee volume buttons
• Easy insertion of capsule
• Ejection of used capsule
• Hot or cold milk froth
• Automatic standby after 30 minutes

and has the technical specs as follows:

• Fast preheating time: 60 seconds
• 34 oz. removable water tank
• Used capsules container capacity: 10
• Dimensions (WxDxH): 9.3 x 14.6 x 10.9 in
• Weight: 10.1 lbs.
• Folding drip tray for Latte

And for cleaning the machine, you need to hand-wash water tank, capsule container and drip tray (do not put them in dishwasher), then wipe base clean with a damp cloth. One thing you need to know is to avoid harsh detergents and abrasive cleansers. And every 6-8 months, you need to descale the machine using Nespresso de-scaling cleanser ( Do not use vinegar). 

it's a perfect hot chocolate

One more thing, I love making hot chocolate by using by using the Aeroccino milk frother. It does the job very well. 

I always said this to Kerrin, A great coffee is a treat! It feels like, having George Clooney everyday in my station! And my Nespresso Citiz is the best! Hahaha..

It's almost a year!

Wooohaaaa....been almost a year neglecting my blog!! I was totally busy with life, study and exploring my hobbies.. and been very lazy writing in my blog (not cool)!

Now, I'm back here...hope I can keep put all my photos and experiences in my awesome blog, and not being lazy anymore!

Since I've started cooking and baking for more, I'll post some photos of my dish, together with the recipes. Still hope I don't get lazy to upload them.

Thanks for keeping up with my blog. Really appreciate it.