STMJ is a warm booster made from Susu (Milk}, Telur (egg), Madu (honey), and Jahe (ginger); originally from Indonesia. We have been making it with duck eggs and cinnamon with ginger. It is also excellent with cinnamon, ground cardamom, allspice. Since cinnamon has more antioxidant value than ginger and is less expensive it might be worth a try.
This drink has plenty of protein and is an excellent breakfast. The protein will help you feel full for longer. This drink is also fast and requires no cooking, so perfect for summer.
Prep Time5 minutes
Course: Breakfast
Keyword: eggs
Servings: 1
Author: Ten
Cost: 0.50


  • 1 blender


  • 4 eggs Chicken or Duck Eggs
  • 1 cup milk
  • 1 tsp ginger or cardamom
  • 1 tsp cinnamon
  • 1 tsp honey


We make this almost every day because it is so simple, fast, and very nourishing.

Eggs in Hell – Baked Eggs in Tomato Sauce with Water Hyacinth

This recipe is an excellent use of the Cast Iron Skillet
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: eggs, Vegetarian
Servings: 4


  • 1 Oven


  • 8 Whole Eggs
  • 9 Cups Kale/Water Spinach/Water Hyacinth Fresh or Frozen
  • 1 pinch Salt
  • 1 pinch Pepper Optional: Crushed Red Pepper
  • 3 cups Tomato Sauce
  • 1 tbsp oil


  • Preheat the oven to 350 degrees.
  • In your cast iron skillet, add oil and greens (preferabyl water hyacinth or water spinach or kale.) Saute for 2 minutes, add tomato sauce and red pepper and simmer.
  • Make 8 wells in the sauce with the back of a spoon and carefully crack an egg into each well. Season the eggs and sauce with the salt and pepper.
  • Bake the skillet until the egg whites are set and the yolks are still soft about 20 minutes.