Nasi Lemak Korner – Como

This time we visit Nasi Lemak Korner – Como. It has Malaysian taste. I came here with my husband and my two boys, they are really fans of Asian food. The place is nice and quite cozy. We order nasi goreng and nasi lemak. Those foods that we ordered are really nice. And for the drinks we ordered raspberry mocktail and three layer tea. Love them both. They sometimes have special menu and also special dessert. Lately i’d like to try their durian strudel, but you have to call them first to make sure they have it on the day.

Nasi Goreng Ayam @Nasi Lemak Corner

Address : 18 Preston Street, Como, South Perth, Perth, WA

Find more information here

Nasi Lemak Sambal Ayam @Nasi Lemak Corner

The menu are quite variatif. See the menu on Zomato before you go there. Or you can also see their food menu here.

Raspberry Mocktail

Raspberry Mocktail


Three Layer Tea

Three Layer Tea




4 Tips for My Fellow Foodie Photographer When You Shoot at The Restaurant

4 Tips for my fellow Foodie Photographer


Taken food photos for “foodie” blogs or websites, or just to share with friends now becoming popular since social media are growing. We usually taken photo that served in a restaurant when we had breakfast, lunch or dinner. Here are 4 tips for my fellow foodie photographer:
1. Lighting is important.
    Window light is a great light source. It is large and when diffused it can wrap around your subject nicely. When you’ve got harsh light coming through the windows, incorporate shadows into your composition. When available, a skylight makes an               ideal large, diffused light source.
    Here are some photos taken when i went to a restaurant. All photos taken using natural light.

2. Composition is everything.

    Since the food on the plate, bowl or glass is the star of the image, limit the distractions in the background. Using a fast lens will allow you to use the shallow depth of field to your advantage in throwing the background out of focus. Just like people             often feel they have a “better side” to photograph, so does food. Turn the plate around so you can see which side is best to shoot.


3. Keep it simple.

When you’re shooting in a restaurant, be polite to servers and fellow diners. Stick to available light. Bump up the ISO if you have to, and shoot at wider apertures. Here’s where a fast lens can make all the difference as to how quickly you can                   shoot.


4. Experiment.

Do some experiment when you shot in a restaurant, try some different angle and use everything that you can use to support your food photo like serviette, spoon, salt and pepper jar, flower vase, etc.


DOME RIVERSIDE – East Fremantle – WA


It’s my first time going to Dome Riverside at Fremantle. It’s located near the river, the view was fantastic. I fall in love for the first sight with this restaurant. Their interior decor actually have not much different with other Dome but because of the location make it stand out compare to the others. And it had a lovely ceiling decoration.

IMG_7177 (1)

I had calamari salad and lemon lime bitters this time. The salad was nice and it came in big portion. The price is reasonable. My friend had chicken masala salad and it was nice as well. Just a lil bit accident with the staff where she spill my friend coffee, but my friend said it’s not usual that the staff not nice and friendly. But I still want to go back there again. Hopefully next time it wont happen again.


Lovely place, lovely day, lovely ladies, lol.

Martabak Manis Peanut Butter – Meises – Wijen


Martabak Manis Peanut Butter – Meises – Wijen

Source : Pawonike

Ingredients A:

  • 125 gr plain fluor
  • 25 gr sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 175 ml water
  • 1/2 tsp dry yeast

Ingredients B:

  • 2 eggs
  • 1/4 baking soda


Additional ingredients:

  • margarine
  • sugar
  • peanut butter
  • meises
  • sesame seed


1. Mixed ingredients A (except dry yeast) using whisk until smooth, add dry yeast, mixed well, closed with plastic wrap and let it for about 2 hrs.
2. Whisk egg, then add baking soda from ingredients B into batter then mixed well.
3. Preheat pan using medium heat. Pour batter into pan then reduce heat. Cook using very low heat. When some hole form, spread sugar on it and put the lid on. Continue cooking until well cooked.
4. Set aside and put on cutting board. Half it. When it still hot, basting it with margarine and put all the filling. Put it all together.
5. Ready to serve.



Salmon Pasta Bake


Salmon Pasta Bake


  • 1 onion
  • 1 can pink salmon
  • 1 cup shredded cheddar cheese
  • 100 ml milk



  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease an ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.

  2. Heat oil in a frying pan over medium-high heat. Add garlic, onion and pink salmon. Cook, stirring, for 3 to 4 minutes. Add salmon mixture to pasta. Add eggs, 1/2 cup cheddar cheese and milk. Mixed well. Transfer to prepared dish. Sprinkle with remaining cheddar cheese and parmesan. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden.




Martabak Manis


Made another martabak manis but this time with different filling with the one that i made here. I used ovomaltine for the filling now. Martabak manis is Indonesian pancake, you can easily find it on the street market in Indonesia. It’s originally from Jakarta and Bandung area. Some people also call it Kue Terang Bulan.


Recipe could find here and here.

Nasi Bakar Tuna



Nasi Bakar is steam rice filled with meat/chicken/fish/vegetables stir fry wrapped in banana leaf and then grilled on the bbq/stove or in the oven. You can easily find it at Sundanese restaurant. Sundanese restaurant is restaurant which sell West Java food. Usually the side is raw veggies called lalapan like tomato, lettuce and cucumber. You can make it spicy or not, depend on what your liking. This time i make Nasi Bakar with tuna filling.





For the rice

  • 2 cups rice *Measure the rice with a cup that include when you buy the rice cooker.
  • 2 lemongrass
  • 1 pandan leaf
  • 1 tsp salt
  • waterFor the tuna
  • 1 shallots
  • 1 red chili
  • 1 lemon grass
  • 2 can tuna
  • Salt to taste
  • oil


  • banana leaves
  • Tooth picks




  1. Place the rice in the rice cooker pot and simply wash clean and the rice.
  2. Add lemon grass, pandan leaf and season with salt, top up with water * measure the water according to the most rice cooker instructions recommend.
  3. Place the pot into the rice cooker, cover it and let it cook until its done or the rice cooker automatically turns off.
  4. Heat oil in the pan, add the ingredients and stir fry until the fragrant come out.
  5. Add tuna and mixed well.



  1. Lay the banana leaves on your flat working place.
  2. Spread evenly the rice and place the filling on top of steam rice.
  3. Roll up to a long resemble a tube, secure one end with tooth pick. Hold the rice wrapped and tilt one side.
  4. Push down the rice through the other hole of the wrap using the back of spoon to make it solid and packed and then secure the other end using tooth pick.
  5. Meanwhile heat up your grilling, once its hot, grilled the wraps on each side until the wraps just nicely charred or you get the aromatic smell from banana leaf about 5-6 minutes.
  6. Serve immediately.