Monthly Archives: April 2014

Poffertjes (Dutch traditional dessert in Indonesia)


Small, fluffy, hollow pancakes served with butter and sprinkled with sugar. What surprised me is this dessert is perfectly rounded but is hollow inside. Apparently, they are made in a special pan with several shallow indentations in the bottom to hold the batter and make perfectly puffed small pancakes. It is made of buckwheat flour and sugar syrup. It tastes delicious, much like the Indian ‘maalpua.’ I would totally recommend the Dutch to dip these in sugar syrup!


Puffy Poffertjes

I tasted these on vacation in a tiny hill resort in Indonesia known as the Puncak Pass Resort.

The hill-town of Puncak (prounounced Poon-chak) is only three hours away from Jakarta by road but because of its altitude, it is blessed with fabulous weather.

Puncak Pass Resort is a heritage resort built by the Dutch colonialists in 1928 but is still beautiful even today. The resort sits atop a small hillock and you can see the green valley and the clouds floating by, as you dig into your poffertjes and sip hot coffee.

The restaurant in this resort retains some heritage Dutch foods on the menu. These  dishes have become part of Indonesian culture and are very popular even among Indonesians now.



Tuna Salad for Carb Girl


I am a carb person- the rice-potatoes-pasta girl. When I try giving up carbs at dinner, my body goes into withdrawal mode. I get headaches and hunger pangs. So I have given up on giving up carbs. Instead I am trying to have around 4-6 tbsp of brown rice at dinner. Then I load up with meat and veggies so that hunger doesn’t drive me to raid the refrigerator at night. Let’s see how it works.

I made a tuna salad today.


  • Lettuce chopped, 3 cups
  • 1/2 can of tuna
  • 1 red onion, sliced
  • 4-6 tbsp brown rice, cooked
  • 1 egg, hard boiled.


  • Olive oil, 2 tbsp
  • Pepper, 1/2 tsp
  • Lime juice, 3 tbspImage
  • salt (to taste)

Mix the lettuce and red onions. Add in the hot rice and tuna. The hot rice will make the lettuce a little mushy. Mix all ingredients of the dressing, pour it into the rice mix and toss well. Chop the egg and mix into the salad. Enjoy!

I had committed myself to making a big salad everyday but I am having a nasty pain in my foot from plantar fasciitis so it has been difficult. I ignored the pain for a while and it only good worse. But I read a Louise Hay article on how we must never criticize ourselves, so I won’t.

I also read a blog today on the virtues of coconut oil for beautiful skin. I feel bad now about the times when I screwed up my nose when my mom would try to massage my hair with coconut oil on Sunday mornings. Always listen to your mom!

I couldn’t take a picture of my salad because its really difficult to take a picture while standing on one leg. But I am posting a picture of last night’s midnight raid on the refrigerator. SIGH !!!


Garbanzo Beans Salad


This one is an easy and filling go-to salad when I am HUNGRY!


  • 1 cup canned canned garbanzo beans (chhole) , rinsed and drained OR soak and boil chhole in pressure cooker.Garbanzo_beans_salad_April20
  • 1 medium sized red onion , finely chopped
  • 2 medium sized tomatoes , chopped
  • 1 cucumber,peeled, seeded, and chopped
  • 1/2 head romaine lettuce, sliced

For dressing

  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. chili powder
  • 3 Tbsp. lemon juice
  • 1/4 tsp. dried dried basil
  • 1/4 tsp. dried dried oregano
  • 1 clove garlic , finely chopped
  • 4 tbsp. olive oil


  • 1/2 cup low fat feta cheese cubes
  • 2 low fat chicken sausages, sliced


Heat 4 tablespoons oil in a large skillet over medium-high heat. Add garlic when the oil is heated. When the garlic is light brown, add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes.Add 1/8 tsp. salt and chill powder. Set aside. 

In a large bowl, whisk together lime juice, basil, oregano, and remaining 1 tablespoons oil, salt (to taste), and 1/8 teaspoon pepper to make a dressing.Add tomatoes, cucumbers, lettuce, onions, tossing gently to combine.

Transfer to bowls. Garnish with the garbanzo beans, Add in the cheese and sausages. Serve.