Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794-1185). Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.

A reflection on 2020

The year od 2020 is the most challenging and difference so far to me.

We went through a bush fire, flash flood, pandemic and chill Christmas this year. Due to the nature of our work, we were able to work from work during the pandemic. During this time, we make a lot of home improvements. Or I should say outdoor renovations, such as building partition between our backdoor and our neighbour's backdoor; adding plant trainers; growing vegetables on raised garden.

We bless that we survive through this year and hope 2021 is better than this year.


Kue lapis legit

Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.


Sweet leaf

Sauropus androgynus, also known as katuk, star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable. In Chinese it is called mani cai (马尼菜); in Japan it is called amame shiba (アマメシバ); in Malay it is called cekur manis, sayur manis, asin-asin or cangkok manis (in Bruneian malay); in Thai it is called pak waan (or pak waan ban to distinguish it from Melientha suavis, a completely different plant); in Indonesia, it is called katuk; in Vietnamese, it is called rau ngót; in the Philippines, it is called Chinese Malunggay and in Kerala, India it is called madhura cheera.


An alfajor or alajú (Spanish pronunciation: [alfaˈxoɾ], plural alfajores) is a traditional confection found in Andorra, Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, and Venezuela. The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.