Audrey Widyanata Photography



Shumai or Shao Mai in Mandarin is a traditional Chinese steamed Dumplings.  Shumai is a simple dish but quite savory that makes it the all time favorite appetizer or snack in many Chinese restaurants, especially in Asia.  There are several version of shumai, but the Cantonese version is the most popular and also well known in western country. You usually will find it in Dim Sum menu and it come in small bite size.  My favorite is Pork and Shrimp Shumai.

Many years ago, when I still live in USA, couple of my friends invited me to join them to make shumai.  In that time I never made shumai before and thought that it was hard to do.  But you know what; make shumai is fun and easy. All you need is the patient to wait before they are ready to eat 🙂 Until now, I still like to make my own shumai from time to time, even though I can buy shumai easily in Indonesia.  It’s a fun cooking activity that you can do with your friends or even with your kids.

So, let’s give it a try and enjoy!


  • 1/2 pound Ground Pork (you can also use ground chicken if you like it)
  • 150 gr. Fresh Shrimp (you can substitute the shrimp with fish, it taste good also)
  • 4 pcs. Shitake Mushrooms – chop
  • 2 pcs. Egg – beaten
  • 3 Cloves garlic – ground
  • Soy Sauce, Salt, Pepper, Sugar – according to your own taste
  • 1 tsp. grated ginger and 1 tsp. sesame oil (optional)
  • 1 Package wonton wrappers
  • 1 Carrot  – medium size – grated, will be use as garnish

How to make:

  • Peel and clean the shrimp then chop it finely.
  • Put the pork, shrimp, and the shitake mushrooms in a medium size bowl and mix it well.
  • Then put the eggs, garlic, soy sauce, salt, pepper, and sugar into the mixture and mix it all again.
  • Heat your steam pot, make sure to put enough water into your steam pot and check regularly, add more water when needed.
  • While waiting for your steam pot ready, spoon the filling mixture into the center of a wonton wrapper. Then fold and squeeze the sides up until the wrapper forms a cup, press the sides against the filling and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish it with the grated carrot.
  • Lightly brush some cooking oil into your steamer basket, then place your shumai into your steam pot, so it will remove easily. Steam the shumai about 15 minutes or until filling is firm to the touch.
  • When it ready, serve it hot with soy sauce and chili sauce/chili oil.
  • This recipe serves about 30 pieces of medium size shumai.

Spaghetti Bolognese alla Audrey

This is my all time favorite dish. To be honest, for the Bolognese sauce I usually do it by using the ready mix sauce from the bottle and just add some chopped garlic and onion, meat and cheese into it. However, I feel so challenged lately to cook my own sauce. So I Google it on some cooking site, then adapt it into my own taste and style.  Turn out to be yummycious aka very yummy (proofed by my family that finished it in no time) 🙂

As its name, my Spaghetti Bolognese is using the Bolognese sauce. It is a meat-based sauce that originally came from Bologna, Italy that becomes so popular outside of Italy.  The sauce can also be use if you cooking lasagna.  For sure mine is not an authentic Bolognese sauce, so please feel free to modify according to your own taste.



  • 500 gr. (1 pack) Spaghetti
  • 450 gr. Ground Beef (you can also use ground pork if you like it)
  • 5 pcs. Portabella Mushrooms – Medium size – sliced finely
  • 7 pcs. Fresh tomatoes – Medium size – chopped
  • 5 Cloves garlic – ground
  • 1 Big Onion – chopped
  • 200 gr. Tomatoes Paste
  • 400 gr. Cheddar Cheese – sliced
  • 100 gr. Mozzarella Cheese – sliced
  • Grated / Shredded Parmesan Cheese
  • Italian seasonings (I use McCormick Italian Seasonings, really love it!!)
  • Tabasco sauce Original version, Salt, Black Pepper, Sugar – according to your own taste
  • Red Wine (optional) –  – according to your own taste
  • Olive Oil
  • Water

How to make:

  • Heat olive oil in the large sauce pan over the medium temperature, then stir fry the onion, garlic, and bit of black pepper, Italian seasonings, and salt until it smell good.
  • Put in the ground beef, cook it and mix it well until it half done.
  • Put fresh tomatoes, stirring frequently, until the beef become nice and brown.
  • Put the Portabella mushrooms, then the tomatoes paste, mix it well.
  • Pour about a glass of water. Stirring patiently until the water reduced.
  • Add Tabasco sauce, sugar, black pepper, and Italian seasonings according to your own taste.
  • Add some of the cheese, mix it well.
  • Add the red wine if you like it and mix it well.
  • Then taste it, add more black pepper, salt, sugar, and Italian seasonings if you need it.
  • Add more cheese and stirring well.
  • Let it cooked thoroughly in the lower heat.
  • While you waiting for your sauce, prepare the spaghetti according to the instruction that written in their packaging.  Remember to add some salt and olive oil into the boiling water, so the spaghetti will nicely cook and not sticky. When the spaghetti is ready, drain and put it in the serving bowl.
  • Serve by put the pasta on your plate then top it with the hearty sauce and sprinkle the parmesan cheese on top of the dish.
  • This recipe should be enough to serve 6-10 persons.


I personally love the cheese, so I used it a lot. However, if you concern about your diet, you can adjust the amount of the cheese according to your own style and need.
I guess that you might notice that in the picture I feature here, you not find any parmesan cheese on top of the dish.  It’s only because I ran out of the parmesan cheese stock when I cooked this 🙂

Mapo Tofu



I was introduced to this simple and delicious dish when I was studied in San Diego, California, several years ago. Apparently, Mapo Tofu is very popular here, especially among my friends, since it is taste so good and really affordable for students.

Originally, Mapo Tofu is a well-known dish from the Sichuan province of China, that pretty strongly flavored and also spicy.  It is a kind of comfort food that really good with anything, although I prefer to have it with hot white rice.

Since I like to cook, I try to cook it myself, and surprisingly my friends and family love my version a lot.  Actually, the recipe is so simple and you can’t go wrong, even for the beginner.  So, here you go, feel free to try my recipe and let me know if you like it.



  • 1 lbs. Ground Beef (you can also use ground pork if you like it)
  • 14 oz. Tofu Medium/Regular firm
  • 4 pcs. Shitake Mushrooms – chop
  • 3 Cloves garlic – ground
  • 1/4 cup of chopped Onion
  • 1/4 cup of chopped Green Onions
  • Oyster Sauce, Chili Paste, Soy Sauce, Black Pepper, Sugar – according to your own taste
  • 5 tsp Vegetable Oil

How to make:

  • Cut the tofu into dice size.
  • Heat vegetable oil in the wok over the medium temperature, then stir fry the onion, garlic, and bit of the green onion (save some to sprinkle on top of your dish) until it smell good.
  • Put in the minced beef, then black pepper, soy sauce and sugar fry and mix it well until it half done.
  • Put the diced tofu and mushrooms, mix well but do it gently.
  • Put the oyster sauce and chili paste, and mix one more time.
  • Then taste it, add sugar, oyster sauce or black pepper if you think it’s needed.
  • Let it cooked thoroughly in the lower heat.
  • When cooked, serve it hot and sprinkle the rest of the green onion on top of the dish.

Note: If you like spicy food, you can also combine the vegetable oil with chili oil

Jakarta International Java Jazz Festival

This year is the 7th year of Jakarta International Java Jazz Festival.  Currently, Java Jazz Festival has become the Best and the Biggest Jazz event in the world. This event is not only to help the Indonesian Jazz musician exist in International world but it also helps our country Indonesia to promote about the greatest things we have here. Through music JJF is able to attract so many tourists from many countries, such as Singapore, Malaysia, Thailand, Philippine, India and even Norway, to come to Indonesia.

No wonder, that this year, I see Java Jazz Festival become a ‘One Stop Shopping’ to find the Best Music Performances from all over the world, Meet n Greet with the artists, looking for the CD (some of the CD is a limited edition and only sold during this festival), Shop for the Music Instruments, Enjoy lot of good food from traditional Indonesia to International cuisine that will spoil your taste bud, ‘till hunting the Indonesian souvenirs including Batik.

As for myself, this year is the 3rd year I came to Java Jazz Festival.  One of my aim for Java Jazz 2011 was the photo hunting, I was trying to capture the moment and the people in the Java Jazz Festival 2011, beside for sure to enjoy the greatest Jazz music event in Asia.

Well, you may check some of the pictures I took at the event section. Enjoy and wish more success to the Java Jazz Festival Production!!  I’m looking forward to Jakarta International Java Jazz Festival 2012!!