Hi Bye, Mama! – Korean TV series

I have started to watch some Korean TV series, from Kingdom, Crash Landing on You and It’s OK to be not OK. And a few others.

This is one of the Korean TV series that I like the most, it was sad, beautiful and leaves some impact on me. That’s why I’d like to write some summary here.

The story is about a woman who died in car accident during her pregnancies and becomes a ghost for 5 years. She left behind a husband and their child. For some reason, she goes alive again and to become human permanently, she needs to find “her place” before 49 days in the world.

It was heartbreaking but yet really beautiful drama. It is a story about a mother’s sacrificial love, a portrayal of life and death, human emotion and relationships (a depiction of friendships and families). They portrayed really well people’s life after the loved one dies.

After watching the drama, what I can bring from that is that you should not take things from granted, cherish every moment, even the smallest one as we never know what tomorrow brings and we can take our lives back. I also realize how beautiful life with your family, loved one and friends.

You may have dream and job, but that is not all that you have. You have father, mother, spouse, children and friends.

Highly recommended K-drama despite the slow pace and be ready to cry your heart out. On a side note, I also found out the main actress – Kim Tae Hee – she is so beautiful and her face and skin is so smooth.

Martabak Manis

Bahan bahan:
250 g tepung terigu protein sedang
1/2 sdt baking soda
1/2 sdt baking powder
1/2 sdt garam
1 butir telur
300 ml susu (air)
3 sdm gula pasir
1/2 sdt vanili (optional)

Gula Pasir
Mentega ato margarine secukupnya
Susu kental manis / Creamer kental manis
Keju parut secukupnya


  1. Pertama siapkan wadah yg lebih besar
  2. Masukkan tepung terigu, gula pasir, baking powder, garam, vanili bubuk – aduk sebentar hingga rata.
  3. Lalu masukkan telur dan susu cair.
  4. Lalu aduk kembali hingga semua bahan rata. Boleh pake mixer jika punya.
  5. Setelah adonan rata – tutup dengan plastic wrap / serbet.
  6. Diamkan selama 1 jam.
  7. Setelah diamkan sejam akan muncul gelembung2 kecil berarti adonan telah berhasil.
  8. Terakhir masukkan baking soda. Aduk kembali adonan hingga merata.
  9. Setelah selesai pindahkan adonan ke wadah untuk dituang dengan mudah.
  10. Kita panaskan teflon, boleh ditest dengan memercikkan air.
  11. Masukkan 1/2 dari adonan dan goyang2kan untuk membentuk pinggiran.
  12. Ketika sudah kering sebagian atasnya, kita tabur gula secukupnya.
  13. Kemudian kita tutup untuk adonan matang.
  14. Boleh dicek sekali2 apakah adonan sudah matang apa belum.
  15. Setelah adonan matang, kita angkat.
  16. Setelah diangkat lalu masukkan mentega.
  17. Kita masak adonan kedua. Sama seperti tadi, kita aduk untuk membentuk adonan martabak. (Step 10-16).
  18. Kita taburin toping seperti coklat meises, kacang dan sesame / keju parut. Terakhir taburin dengan susu kental manis.
  19. Potong martabak menjadi 2 bagian, lalu tutup dan potong menjadi beberapa bagian.
  20. Martabak manis siap disajikan.


Brain food for children

Top TEN Brain Food for Children

  1. Salmon. Fatty fish like Salmon are excellent source of the omega 3 fatty acids DHA and EPA – both essential for brain growth and function.
  2. Eggs. Eggs are well known as great protein source – but the egg yolks are also packed with choline, which help memory development.
  3. Peanut butter. Peanuts and peanut butter are a good source of vitamin E, a potent antioxidant that protects nervous membranes – plus thiamin to help brain and nervous system use glucose for energy.
  4. Whole grains. The brain needs a constant supply of glucose — and whole grains provide that in spades. The fiber helps regulate the release of glucose into the body. Whole grains also have B-vitamins, which nourish a healthy nervous system.
  5. Oats/Oatmeal. Loaded with fiber, oats keep a child’s brain fed all morning at school. Oats also are good sources of vitamin E, B-vitamins, potassium and zinc — which make our bodies and brains function at full capacity.
  6. Berries. Berries boast high levels of antioxidants, especially vitamin C, which may help prevent cancer.
  7. Beans. Beans are special because they have energy from protein and complex carbs — and fiber — plus lots of vitamins and minerals.
    Kidney and pinto beans contain more omega 3 fatty acids than other beans — specifically ALA, another of the omega-3’s important for brain growth and function.
  8. Colorful Veggies. Tomatoes, sweet potatoes, pumpkin, carrots, spinach — vegetables with rich, deep color are the best sources of antioxidants that keep brain cells strong and healthy.
  9. Milk and Yoghurt. Dairy foods are packed with protein and B-vitamins — essential for growth of brain tissue, neurotransmitters, and enzymes. Milk and yogurt also provide a bigger punch with both protein and carbohydrates – the preferred source of energy for the brain.
  10. Lean Beef (or Meat Alternative). Iron is an essential mineral that helps kids stay energized and concentrate at school. Lean beef is one of the best absorbed sources of iron. In fact, just 1 ounce per day has been shown to help the body absorb iron from other sources. Beef also contains zinc, which helps with memory.

For vegetarians, black bean and soy burgers are great iron-rich meatless options. Beans are an important source of nonheme iron — a type of iron that needs vitamin C to be absorbed. Eat tomatoes, red bell pepper, orange juice, strawberries, and other “Cs” with beans to get the most iron.

For a burger-less source of iron — try spinach. It’s packed with nonheme iron, too.


Originally, the Dream Cake originated from Hjallerup – where Jytte Andersen (boss friend in Brovst) visited her grandmother. Jytte Andersen gladly helped his grandmother to bake the Dream Cake and together they participated in a housewife event in Brovst in 1960, where Jytte Andersen had baked his grandmother’s dream cake. The event also included Amo’s baking consultant.
Knud Brorsen, who got a taste for the cake and when the dreamcake subsequently won a recipe competition held by Amo, the recipe was written on recipeless leaves from Amo under the name “The dreamcake from Brovst”.
Since then, the cake has spread and has become one of the most beloved cakes in Denmark.

250 g Amo flour
100g sugar (original recipe is 250g , but I find it too sweet and it suits me fine with 100 g sugar)
50 g butter
3 eggs

2 dl milk
2 tsk baking powder
1 tsp vanillesugar.

The topping
125g butter
1/2 dl milk
100g brown sugar (original recipe is 200g)
100 g coconut shred.

Baking time: Around 25 min

1. Whisk eggs and sugar until it changes color and is light and foamy.
2. Melt the butter, add the milk, allow it to warm and pour one into the dough.
3. Mix flour, baking powder and stir it into the dough.
4. Pour the dough in the pan (25 x 35 cm) with the baking paper.

When there are approx. Make 15 minutes of baking time.
Melt butter and add milk and brown sugar and cook. Stir in coconut flour and pour the mixture over the cake after baking for 25 minutes.
Bake the cake further for approx. 10 min. and let it cool in the mold.

Drømmekage – in Danish

Oprindelig stammer Drømmekagen fra Hjallerup – hvor Jytte Andersen (bossinde i Brovst) besøgte sin mormor. Jytte Andersen hjald gerne sin mormor med at bage Drømmekagen og sammen deltog de i et husmoderarrangement i Brovst i 1960, hvor Jytte Andersen havde bagt mormors drømmekage. I arrangementet deltog også Amo’s bagekonsulent.
Knud Brorsen, som fik smag for kagen og da drømmekagen efterfølgende vandt en opskrifskonkurrence afhold af Amo blev opskriften skrevet ned på opskriftsløsblade fra Amo under navnet “Drømmekagen fra Brovst”.
Siden da har kagen bredt sig og er blevet en af de mest elskede kager i Danmark.

Det skal du bruge:
250g Amo Hvedemel
250g sukker
50g smør
3 æg
2 dl mælk
2 tsk bagepulver
1 tsk vanillesukker

Til fyld:
125g smør
1/2 dl mæl
200 g brun farin
100 g kokosmel

Sådan gør du:
1. Pisk æg og sukker til det skifter farve og er let og summende.
2. Smelt smørret, tilsæt mælken , lad det blive lunt og hæld det i dejen.
3. Bland mel, bagepulver og vanillesukker, og rør det i dejen. Hæld dejen i en bradepande (25 cm x 35 cm) med bagepapir.

Bagetid: Ca. 25 min på nederste rille i en 200C forvarmet ovn (varmluft 180C)

Når der er ca. 15 min tilbage af bagetiden laves fyldet.
Smelt smør og tilsæt mælk og brun farin og kog op. Rør kokosmel i og hæld blandigen over kagen, når den har bagt i 25 min.
Bag kagen videre i ca. 10 min. og lad den køke af i formen.

Parenting Forward

Pause – I dont react immediately
Emphatize – Try to understand how your child is or was feeling and their point of view
Think – Think about different ways you could respond and the learning that would happen as a result
Exhale – Take a deep breath, breathe out, relax your shoulders and picture your anger leaving
Respond – Now is the time to respond to your child, not before.

Seeing this status on Facebook and have to repost and reflect on the way to respond to my kids.

Banana and Chocolate Cake

125 g butter
175 g flour
1 tsp natron
1 tsp salt
1 tsp kanel
175g sugar
2 big banana
2 egg
5 tbsp water
175 g dark chocolate

1. Warm oven to 160 degree celcius. Hve the butter on top of it.
2. Mix flour, natron, salt, kanel in a bowl and put aside.
3. Beat butter and sugar until it’s light and fluffy.
4. Add banana and egg to the butter mix.
5. Add in the flour mix and add the water. After then put the chocolate.
6. Bake the cake inside.

Number Cake

Super trendy number cake in 2018. Basically it is tart based cake with delicious mascarpone cream, decorated with fresh fruits, meringue, flowers and more.

I keep the recipe and let’s try to make one for J’s birthday. Looks very very delicious and beautiful.

For the crust:
300g (2.5 cups – 1 tbsp) flour
75g (⅝ cup) ground almond
75g (2/3 cup) powdered sugar
200g (7.05 oz) cold butter
1 egg
1/2 teaspoon vanilla extract
Pinch salt
For the cream:
400g (14.1 oz) mascarpone or cream cheese
400ml (1⅔ cups) heavy cream
150g (1⅓ cups) powdered sugar
1 teaspoon vanilla
For decoration:
Macaroons, strawberries, raspberries, meringue Kisses, chocolates, flowers and more.

1. In a food processor, process cold cubed butter, flour, ground almond, powdered sugar and pinch salt. Process until crumbs are formed. Add egg and vanilla extract, process until dough is formed.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
3. Preheat oven to 180C/375F
4. Roll out the dough on a parchment paper. Refrigerate for 30 minutes and cut your number/letter/shape. From the leftovers roll again the dough, refrigerate for 30 minutes and cut another number/letter/shape. For one cake you will need two layers of biscuit.
5. Bake for 10-13 minutes or until slightly golden in the edges. Let cool completely.
6. Make the cream: in a large bowl beat mascarpone and powdered sugar. Beat until smooth. Add vanilla extract and heavy cream and beat to stiff peaks. Transfer to a piping bag.
7. Pipe the mascarpone cream over the first biscuit, then gently place the second biscuit on top. Pipe the remaining cream and decorate as you like.

Recipe is taken from: https://www.youtube.com/watch?v=FkUEantrlQ8

200g Dark Chocolate
100g Whipping Cream

200g Good Quality White Chocolate (one you enjoy eating)
200g Whipping Cream
300g Full Fat Cream Cheese

2 Batches of Whipped White Chocolate Cream Cheese Ganache: https://youtu.be/1O6VKXZB2Pw

Lapis Keju Recipe


  • 15 egg yolks
  • 6 egg whites
  • 160 granulated sugar
  • 80 g flour
  • 20 g milk powder > can be replaced with 1 tablespoon of milk
  • 1 teaspoon of baking powder
  • 150 g melted butter
  • vanilla (optional)

Garnish and Frosting

  • 150 g cheddar cheese
  • Sweeten condense milk

Creme Cheese Frosting

  •  57 g butter
  • 100 g creme cheese
  • 100 g icing sugar


  • Prepared the cake pans (20-22 cm) lining with parchment paper and cover with some butter/spray with cooking spray.
  • In the bowl of your electric mixer, beat the egg yolks and sugar until light and fluffy (around 10 mins).
  • Beat the egg whites separately until stiff peak form.
  • Alternately add in flour and egg whites and beat in low speed until everything is mixed, nice and smooth.
  • Add milk and melted butter, beat in low speed until all the ingredients are mixed.
  • Working quickly, divide the batter evenly between the two prepared pans. Bake in a preheated oven for approximately 25-30 minutes.
  • Once the cake is completely cool, peel the layer of the skin of the cake, which is going to be the base on the cake.
  • Put condensed milk all over the cake.
  • Grate the cheddar cheese until it covers all the cake.
  • Add another condensed milk and put the first layer of the cake on top of the previous one.
  • Assemble  the other cake on top of the other. The cake is ready.

Creme cheese frosting (optional)

  • Beat the butter with electric mixer
  • Add in the creme cheese
  • Add in sugar and keep beating them until all mixed smoothly
  • Put on top of the assembled cake
  • Add another grated cheese on top of the creme cheese frosting

Serves 12 – 15 people.