Food photography – Tips for beginners

These tips are very useful for beginners like me. I am not a chef nor professional photographer so I won’t write much about them in my blog but, I am interested in writing them.

Cooking Without Limits

I often get asked photography questions: what camera I use, how to take good photos without a professional camera, etc. Everything  in this post comes after a few years of taking photos and making lots of mistakes, but learning from most all of them (Sometimes you repeat the same mistake).

  • Lighting – For a good photography you will need good lighting. Start with natural light at your window sill; turn off all artificial light and don’t use your flash. Just see how beautifully the sunlight comes in. If the light is too strong, add a diffuser, such as a white curtain, to soften the light. If taking pictures during the day doesn’t work for your schedule (as it often doesn’t with mine) then I’d suggest investing in some lighting gear. Do not use your built-in flash. Ever!  Don’t feel confined to taking photos in your kitchen. Move around to see…

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Frying Peyek Udang


I fried Peyek Udang this morning for breakfast and I want to share how to make it here. 

You will need:

  • 1,5 cups of flour
  • 3 garlics
  • 1 onion
  • a spoonful of pepper
  • cooking oil
  • Shrimp (as many as you like)
  • 1/4 spoonful turmeric
  • 1/2 spoonful of salt
  • 1/2 glass of water

How to make it:

  • Mash garlic, onion and pepper and mix them together 
  • In a bowl, mix the shrimps with the mashed herbs above. 
  • Add water
  • Add flour
  • Add turmeric and salt
  • Mix them together
  • Heat the cooking oil 
  • Fry them 

Easy right? 


Here are the step by step pictures. 

Happy cooking! 




Cooking Sayur Lodeh Tumis

Seriously, I could make an account on and share all my recipe there. Hahaha. 
Today I cooked this Sayur Lodeh Tumis. I don’t know how to call it in English. 

Mom taught me. 
First, mash 2 onions, 3 garlics with some pepper (a spoonful will be okay). 
Heat some cooking oil and stir-fry the mashed onions garlics pepper for one minute until the colour changes. 

Add the chopped-lodeh into the pan. 

In a different pot, stew some shrimps (its head only)  with 2 glasses of water for around 10-15 minutes. 

Using the strainers, add the stewed-head shrimp-water to the pan. Leave the head shrimp (don’t add it also to the pan)
Add some salt

Keep cooking until the lodeh is tender. Add some water if necessary. 

And this is it! 

Happy cooking!