Ingredients:

– 75 gr elbow macaroni – 1 tsp olive oil – 2 butter/margarine – 50 gr onion – 100 gr smoked beef, chopped [...]]]> Which kid can deny the taste of macaroni and cheese? Even adult can’t say no to this. But this one is a naughty twist to the traditional macaroni and cheese. Make them in batches and freeze.

Ingredients:

– 75 gr elbow macaroni
– 1 tsp olive oil
– 2 butter/margarine
– 50 gr onion
– 100 gr smoked beef, chopped coarsely (I used minced beef)
– 50 gr all purpose flour
– 1/4 tsp salt
– 1 tsp sugar
– 1/4 tsp pepper
– 150 ml milk
– 75 gr cheddar cheese, grated (I used Gouda)
– Oil for frying
– (I added 50gr grated carrot)
Coating:
– 50 gr flour
– 1 egg, lightly beaten
– 50 gr bread crumbs

Method:
– Boil water in a pan, add olive oil, cook macaroni until al dente.
– Heat butter/margarine, fry onion until fragrant. Add smoked beef, flour, salt, pepper and sugar.
– Add milk, mix well. Add macaroni, grated carrot and cheese. Set aside.
– Take 1 tbsp dough (I weigh them at 25gr each) shape into balls. Continue until all dough has finished.
– Coat balls with flour, then egg and lastly bread crumbs.
– Fry in hot oil until golden brown.

Source: Primarasa Masak Bersama Anak

It is indeed a very easy recipe, you can use instant noodles or egg noodle.

Ingredients:

1 pack of instant noodle [...]]]> Inspired by a friend who once said to me, whenever she has no ideas what to make for afternoon munch then she would make this ‘cos she has all the ingredients almost all the time at home.

It is indeed a very easy recipe, you can use instant noodles or egg noodle.

In Bali there are many delicacies that you have to try including this famous Nasi Ayam. There are many places where you can savour this dish and each warung (food stall) will have their own variation but the main theme still would be deliciously spicy chicken dishes. Make sure you wouldn’t miss this [...]]]>

In Bali there are many delicacies that you have to try including this famous Nasi Ayam. There are many places where you can savour this dish and each warung (food stall) will have their own variation but the main theme still would be deliciously spicy chicken dishes. Make sure you wouldn’t miss this next time you visit paradise island of Bali.

My nasi ayam consists of:

– Steamed white rice

– Jukut Urap (Balinese Vegetable Salad with Coconut Dressing)

– Telor Pindang (Boiled Marbled Egg)

– Tum Ayam (Balinese Steamed Chicken in Banana Leaves)

– Ayam Pelalah (Balinese Spicy Shredded Chicken)

– Siap Mesanten (Chicken in Coconut Milk Sauce)

– Sambal Matah (Balinese Raw Sambal)

– Kacang Goreng (Fried Peanuts)

I have indeed posted all the other recipes except Siap Mesanten and Telor Pindang, if you would like to find out the other recipes, just click on the link above.

This Siap Mesanten recipe came from my best friend in Indonesia. We have known each other since the 1st grade of SMP (Junior High School), and yes it’s been a long time. As I write this I remember all the memories, all the ups and downs we’ve passed through together. Now she is a mom with two beautiful daughtesr as well a super great home cook especially with Balinese dishes. Yes I miss her dearly (and her cooking too) ^^

Siap Mesanten

Ingredients:

– 300gr chicken pieces

Base siap:

– 2 cloves garlic, bruised

– 2 cm turmeric, bruised

– 1/2 tsp salt

– Sprinkle of sugar

Base Kele:

– 1 tsp black pepper

– 3 cloves garlic

– 1 cm lesser galangal

– 2 cloves candlenuts

– 2 lime leaves

– 2 salam leaves

– 1 lemongrass, bruised

– Sambal Embe

– 200 ml thick coconut milk

– 2 tsp vegetable oil

Directions:

– Boil chicken pieces base siap and enough water to cover the chicken pieces until done, set it aside

– Pound Base kele ingredients until smooth except the leaves and lemongrass.

– Heat vegetable oil in a pan and fry pound spices until fragrant and done.

– Pour thick coconut and let it boil. Add chicken pieces with some of the broth.

– Let it cooked until done, adjust the taste.

– Serve with sambal embe.

Telor Pindang

Ingredients:

– 6 eggs

– 1 daun jati (teak leaves) (I didn’t have these instead I used 4 black tea bags)

– 2 tbsp shallots skin

– 1 galangal, bruised

– 2 salam leaves

– 1 lemongrass, bruised

– 1 tbsp salt

– Sprinkled of sugar

Directions:

– In a deep pan placed all ingredients along with enough waters to cover the eggs.

– Boil for 15 minutes until the eggs is hard, take the egss one by one while continue cooking. Tap the egg gently on a surface until it cracked but the skin still intact with the egg, return to the pan.

– Continue cooking with low fire for 1 hour until water has evaporated, peeled and ready to eat.

Happy Birthday KBB, Hip Hip Hoera! This is my second birthday with KBB but KBB itself is celebrating it’s 3rd birthday and on this very birthday we can choose our own task from all the previous task that KBB. I chose this pizza since I didn’t participate in this task and also I [...]]]>

Happy Birthday KBB, Hip Hip Hoera! This is my second birthday with KBB but KBB itself is celebrating it’s 3rd birthday and on this very birthday we can choose our own task from all the previous task that KBB. I chose this pizza since I didn’t participate in this task and also I never made my own pizza base before (In Holland, I have made pizza base many times before in Indonesia)

One word from me, don’t hesitate to make this at home, the dough was smooth literally after 5-7 minutes, so no big energy required here

Pizza base:
– 1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast

– 1tsp sugar

– 2 ½ cups bread flour (high-grade flour, tepung protein tinggi)

– Salt (I used 1/4 tsp)

– 2 tbsp olive oil

Direction:

– Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.

– Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.

– Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size. Preheat the oven to 210C (415F, Gas Mark 6-7).-

– Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

-Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.

Source: The Perfect Cookbook. David Herbert. Viking. Victoria,Australia. 2003

Bolognese Topping:

– 1/2 portion of bolognese sauce

– 1 red bell pepper sliced

– Shredded Gouda Cheese

– 1 ball fresh mozzarelle cheese

I know summer’s almost over, the past week has been nothing but bad weather. Yesterday we were on our way home from a friend’s birthday, it was still 8pm but the sky was like nothing like I’ve ever seen, black on one side with a flash of lightning every 5 [...]]]>

I know summer’s almost over, the past week has been nothing but bad weather. Yesterday we were on our way home from a friend’s birthday, it was still 8pm but the sky was like nothing like I’ve ever seen, black on one side with a flash of lightning every 5 minutes. We thought where did the summer go? But anyway we could still enjoy summer from these photos when we BBQ-ed couple weeks ago. We made some simple BBQ of vegetable satay (mushroom, onion bell pepper), shrimp, sausage, chicken wing, salad and not forgetting very easy yet delicious grilled potato. I’m going to share the recipe for the grilled potato here, though it was not an extravaganza but it was so good I had to share it with you all. I don’t know whether it was because it was grilled potato or the spices or the final touch of sourcream. Anyway lets enjoy this grilled potato and the rest of the summer before it’s gone before your eyes.

For all of you who are interested in joining MasBar do stop by at our site.

For 4 persons

Ingredietns:

– 8 medium firm potatoes

– Olive oil

– 4 garlic smoothyly pounded

– Salt

– 1 tsp dried rosemary

– Chopped chives

– 1 small tub sourcream

Directions:

– Wash the potatoes but don’t peel them, when they are cleaned prick the potatoes with fork.

– In a bowl mix olive oil, salt and rosemary and rub the mixture on the potatoes. Meanwhile cut 8 squares of aluminium foil and wrap the potatoes individually. Pour the remaining olive oil mixture in the potato package.

– Baked the potatoes straight inside the BBQ for  20 minutes while not forgetting to turn them once a while.

– Serve with chopped chive and a dollop of sourcream

[...]]]> This one’s suppose to be British comfort food, I’d say the same like our Nasi Goreng? But it seems this one has become my better half comfort food as well which I don’t mind to make because it’s so easy, stir fry the mince and boil potatoes then pop everything in the oven.

I discovered this recipe at BBC GoodFood but this was way too much only for the two of us so I only used 1/4 recipe for two persons.

Ingredients:

– 3 tbsp olive oil

–  1¼ kg beef mince

– 2 onions , finely chopped

– 3 carrots , chopped (I used courgette)

– 3 celery sticks, chopped (I omitted this)

– 2 garlic cloves , finely chopped

– 3 tbsp plain flour

– 1 tbsp tomato purée

– large glass red wine (optional) (I omitted this)

–  850ml beef stock

– 4 tbsp Worcestershire sauce

– few thyme sprigs

– 2 bay leaves

For the Mash:

– 1.8kg potatoes, chipped

– 225ml milk

– 25gr butter

– 200gr strong cheddar (I used Gouda Cheese)

– Freshly grated nutmeg

Directions:

–  Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

– Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.

– Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.

Source: BBC GoodFood

Though spring is here, it doesn’t mean that [...]]]>
I’ve been away too long, I know. So many things have happened in the past few months. Maybe at some point soon I’m going to tell you the story but as for now spring has sprung in Europe and I’m trying to get back to the normal routine.

Though spring is here, it doesn’t mean that the weather is all warm everyday, just like typical European weather everyday is not the same. So this type of warm sweet porridge for an afternoon snack accompanied with hot jasmine tea (which of course I brought especially from Indonesia). Enjoy.

Want to join MasBar? It’s a monthy Indonesian food blogger event with no string attached whatsoever. All you need to do is cook the food relating to the theme of the month, take a picture of it, post it on your blog and send the picture and short story to us . Do visit our blog here for more information.

For 2 persons

Ingredients:
– 1 cup glutinous black rice (soaked for at least 6 hours, better overnight)
– 100 gr sugar (or as you desired)
– 2 pandan leaves
– 2 liter water

Coconut Milk Sauce:
– 200ml thick coconut milk (I used canned one)
– Pinch of salt

Directions:
– In a saucepan, bring water and glutinous black rice to a boil, stir now and then until the mixture is soft.
– Add sugar and pandan leaves, simmer until it forms porrigde.
– Warm up the coconut milk with pinch of salt.
– Serve the porridge warm with coconut milk sauce.