Cooking : Mashed Sweet Potatoes with Coconut Milk


Mashed Sweet Potatoes with Coconut Milk : Not So Little Tummy Style

After we failed the last time, we determined  to get the recipes right, using the right ingredients (sweet potato, DUH).

And we even got directions from the maker of  “From Brazil to You” (Thanks Denise!). After we read her explanation, we got quite fired up to try this again.

Source recipe :

From Brazil to You

What we think about the recipe:

Well, if you read our post before, you will know our thought about this recipe.

How we make it + Accidents :

We can’t find bacon.

Why is this always happening?

What we think about this:


 I am officially regretted doing the first one with potato, because this one is simply superb! LOVE IT. The ‘awkward’ taste from previous trying was definitely coming from the potatoes.

For me, this is a light dish with sweet taste and a hint of savory from the coconut milk. And when we add a bit salt, it taste perfect.

And it’s easy to make too. Definitely going to be one of my comfort food. Yummy!

P.S. With or without bacon this dish is still delicious.


I’m glad I give this recipe a second chance.

I’m glad Denise give us advice.

Because even though without bacon, this mashed sweet potato taste good! I don’t really know how to describe it, but it taste “complete” not awkward like our previous (NOT) sweet mashed potato. The coconut milk compliment sweet potato, cilantro give a kick to it, i bet if we put bacon into it, this gonna be perfect.

Conclusion :



This is one of the dish that actually could get you loving it without doing too much. Definitely a win!



Sarah & Ferdina


How to toast desiccated coconut (or anything else you need to toast) Indonesian style


Before and after toasting the desiccated coconut. See that golden brown beautiful color!!

Some recipe require toasted desiccated coconut or maybe toasted sesame seed, for an example this recipe: kerak telor.

And being Indonesian, we used a lot of both ingredients. So, here is a simple step to toast something,in Indonesian style of course. For example, we gonna toast desiccated coconut.

How to Toast Desiccated Coconut

  • Servings: depend on the amount of your desiccated coconut
  • Difficulty: easy
  • Print


  • Desiccated coconut.


  1. Clean your frying pan or wok, make sure you don’t have any kind of dirt, oil or any kind of liquid on it.
  2. Place your desiccated coconut on a large clean frying pan or Chinese wok set on medium heat. (It need to be large because you will be stir the ingredients quickly and if you use small frying pan/wok, the desiccated coconut will go all over the place.)
  3. Stir it constantly and quickly to even out the heat (don’t ever stop, seriously, if you stopped some part will be browner than others. It got easily scorched in short amount time), keep stirring until the desiccated coconut turn to beautiful golden brown and you can smell hint of delicious nutty aroma.
  4. Turn down the heat, and enjoy your toasted desiccated coconut.

Basically it will be the same whether you want to toast desiccated coconut or sesame seed, you have to bring that golden look and their best aroma.

We hope this simple steps help you!

Trivia: Toasted in Indonesia means Sangrai and also Panggang (roasted), and that’s why sometimes we mistook toasted with roasted. Another case of miss in translation, LOL!

Keep filling your tummy!


Sarah & Dina


Trying Out : Zucchini Pasta “Alfredo”

Zucchini Pasta "Alfredo" : not-so-little-tummy-style

Zucchini Pasta “Alfredo” : not-so-little-tummy-style

So this is our first post on trying recipes on the internet. And this time we will try to make “Zucchini Pasta “Alfredo””.

Admittedly, this is not the first time we try recipes online. But this is the first time we blog it, so it counts for something right?

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