Sakura viewing at Chidorigafuchi

Last year I supposed to write many posts of sakura, as I visited some famous sakura spots. However, because of tight schedules thus I missed the chance to write it here. Therefore, this year I plan to write many posts of sakura season in Japan, including some posts from my last year’s visit.

Chidorigafuchi was not on my list before, as I never heard about this place (swear!!) I always thought of Ueno park when someone asked me about the famous sakura spot in Japan. But my thought was wrong, because this place is also one of the famous sakura spots in Tokyo. Luckily, I had a chance to visit Chidorigafuchi during my second year in Japan, because indeed this place is really beautiful during sakura season.

I went there with my sensei who invited me to enjoy hanami with her around Tokyo. I asked some of my friends to join us. We went from Yokohama and stop at Kudanshita station, then we went to exit 4.


captivated by its beauty

Chidorigafuchi is actually a wide moat located nearby the imperial palace. Continue reading

Pennylane Brownies

After several attempts with brownies, I return to my first brownies recipe by Riana Ambarsari NCC, the famous Pennylane brownies. I made a half recipe brownies from the original recipe.


 Pennylane Brownies

recipe by: Riana Ambarsari NCC 


  • 4 eggs
  • 360 gr sugar ( I use 140gr for half recipe)
  • 225 gr vegetable oil
  • 60 gr cocoa powder
  • 210 gr flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanili powder
  • 120 gr slice almond or any kind of nuts
  • 85 gr chocolate chips


  • preheat the oven up to 180 degrees celcius.
  • cover the tin with parchment paper and grease with vegetable oil
  • beat together eggs and sugar until smooth. Add the vanili powder and salt.
  • Add the vegetable oil, mix well.
  • Combine the flour and cocoa powder, add into the mixture.
  • Last, stir in the nut and chocolate chips.
  • spread evenly into a prepared tin. Make sure that the height of the tin does not exceed 4 cm in order to get a perfectly baked brownies.
  • Baked for approximately 35 minutes.

Sakura at Sankeien Garden Yokohama

There are many recommended spot for enjoying the cherry blossoms or sakura around Tokyo, but if you have a chance to visit Yokohama, here is one of my recommended spot to enjoy sakura. Sankeien Garden Yokohama is located in Naka ward, Yokohama. To reach this Japanese traditional garden, you can ride bus #8 or #148 from the bus station located in front of main entrance of JR Sakuragicho station, and it costs 220 yen for one-way ride. Make sure to stop at Sakuramichi bus stop, then it only requires you to walk around 7 minutes straight from the bus stop to the main gate of Sankeien Garden. For returning back to Sakuragicho station, please use the other bus stop called Honmoku Sankeien-mae bus stop, located one bus stop away from Sakuramichi bus stop.


Sakura trees in front of Sakuramichi bus stop

The entrance fee is 500 yen for adult and 200 yen for children (6-11 years old) which can be bought from a ticket machine in front of the gate.  There is also special discount for group visitors. As soon as you enter the garden, you can see the highlights of this garden, the wide pond and the three-storied pagoda. During sakura season, you can see sakura in front of the three-storied pagoda, makes it a very beautiful scenery.


Highlights of Sankeien garden

Continue reading

Sakura is coming

Since the schedule is getting busier each day as the preliminary thesis presentation is around the corner, thus I wasn’t able to post anything before. Furthermore, I also deleted the temporary post before this post as I got another response, that I hope will solve everything.

Cherry blossom or widely known as sakura will reach its peak bloom by the end of this month, now some of the buds already started to blossom, and most of the early blossom sakura already fell to the ground.


This was the picture of sakura last year, which I took in Ueno park by the end of March. I love this picture a lot, because it represents the beauty and the hope of spring, that shall bring joy and happiness to the people, after a cold winter days before. Hopefully, I can also enjoy the same joy and happiness, after the tough times before.

We are the determinant of our own happiness, not others. Thus, do not let others to bring us down and to hurt us. Wake up, smile, and face the world in front of us with our head straight.

puding mentega

or precisely puding margarin karena saya menggunakan margarin instead of mentega. puding ini harusnya nama lengkapnya puding mentega dan cokelat, karena in fact terdiri dari dua layer, adonan mentega dan cokelat. resep puding mentega nya saya peroleh dari file Natural Cooking Club, untuk pot luck acara pengajian bulanan ibu2 disini. Alhamdulillah walaupun pertama kali eksekusi resep tapi hasilnya memuaskan dan banyak yang suka dengan puding mentega ini. The most important thing karena customer #1 memuji puding ini dan doyan banget nyemilin si puding :) and as usual, the compliment from customer #1 means a lot for me. 

Puding Mentega

recipe by Bundanya Intan Mutiara (as seen in Natural Cooking Club’s file)

bahan puding mentega:

  • 100 gr mentega
  • 1butir telur
  • 100 gr terigu
  • 1 sachet susu kental manis (kurleb 50 ml)
  • 1 sdt vanili
  • 150 gr gula pasir
  • 700 ml air

Cara membuat:

  • mixer mentega sampai lembut, masukkan telur, susu kental manis dan vanili, mixer sebentar.
  • tambahkan terigu, aduk sampai rata, sisihkan.
  • masukkan dalam panci agar-agar, gula pasir dan air
  • masak sampai mendidih, matikan api.
  • masukkan adonan mentega, aduk sampai rata, masak lagi sampai mengental. 
  • tuang ke dalam loyang.

Bahan puding cokelat:

  • 1 bungkus agar-agar
  • 150 gr gula pasir
  • 50 gr cokelat bubuk
  • 700 ml air
  • 1 sdt garam
  • 1 sachet susu kental manis

cara membuat:

  • Campur semua bahan jadi satu, masak sampai mendidih.
  • tuang di atas puding mentega, biarkan dingin, lalu potong-potong dan sajikan.

yang tricky adalah memixer margarin di musim dingin, karena ternyata margarin saya membeku disuhu ruang, dan karena malas untuk mencoba menghangatkannya sedikit hingga agak lembut, jadi saya main mixer aja, dan hasilnya, menteganya bergerindil..hihihi.. keknya selama suhu masih dibawah 10 derajat ga akan mengolah makanan yang berbahan dasar mentega or margarin deh, later if the weather has already warmer :) 



If you’re not 3?, technically your life has yet to begin. Yes, you’re walking around and you’re taking in oxygen and surfing the internet and eating breakfast and, so, to look at it from a distance, you might think, or I might think, this person is alive. But you’re not alive. Not yet. Not until you get to be 3?. Until then, you’re just taking up space, thinking thoughts that aren’t even real thoughts.

Life begins at 3?. Do you get it? if you do, you’re definitely 3? or older. And if you don’t get it, it’s pretty obvious that you’re not 3? yet.

Quoted from a friend of mine (which unfortunately, quoted from another blog) :P  Continue reading