Bola-Bola Makaroni (Macaroni Balls)

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.



– 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)
– 50 gr flour
– 1 egg, lightly beaten
– 50 gr bread crumbs

– 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

Chicken Nuggets

When I have the time, I like to cook in batches and keep it in the freezer. This one for example tasty chicken nuggets. That way whenever Kana feels like nuggets, I can just quickly fry some for her.

I followed the ingredients of this recipe to a T and it turned out very well. But then again this recipe came from Primarasa book. A highly recommended recipe book. Their recipe never fails me and yet very easy to follow.


– 100 gr bread without crust
– 175 ml milk
– 2 tbsp butter
– 2 cloves garlic, minced
– 75 gr onion, minced
– 350 gr minced chicken
– 1 egg
– 1 tsp pepper
– 1.5 tsp salt
– Butter for smearing the baking pan
– Vegetable oil for frying
– 50 gr all purpose flour
– 1 egg, lightly beaten
– 50 gr bread crumbs

– Soak bread in milk until tender, squeeze until fine, set aside.
– Heat butter, fry onion and garlic until fragrant, take out from fire. Add chicken, egg and seasonings mix well. Divide into 2 batches.
– Grease baking pan (I use 2, 20x20cm), pour dough in the pan, smoothen the side and surface.
– Steam for 15-20 minutes. (I don’t own a big steamer, so instead I bake my nuggets and on the bottom of the oven I put a oven proof dish with hot water to create similar steaming condition)
– When it’s done take it out from the pan and cut into your heart’s desire.
– Coat nugget with flour, then egg and lastly with bread crumbs. Set aside in the freezer for 1 hour.
– Fried with hot oil until golden brown.
– The rest of nuggets you can keep in the freezer for months.

Source: Primarasa Masak Bersama Anak

Ote Ote Surabaya

It is funny how fairly the same food can have different names depends on where they come from. For example this vegetable fritter. In Surabaya, East Java the name is ote ote (literally translated as topless). In Jakarta the name for this savoury snack is bakwan sayur. Meanwhile people in Bandung would recognize it as bala bala.

Although I must say there is slight differences between them. Ote ote is made by using soup ladle as the mould, therefore you get nicely round shape everytime. While bakwan and bala bala, both are just using spoon to scoop out the batter, free style if you wish to name it.

But anywho what’s in a name, all three are equally delicious. And finally I had the courage to try this recipe after I had gotten the recipe way back then in 2013.



– 250 gr all purpose flour
– 1 egg
– 200 gr carrot, cut into strips
– 100 gr beansprouts
– 200 gr cabbage, thinly sliced
– 1 stalk Asian celery, finely sliced
– 200 gr medium prawn
– vegetable oil to fry
– 1 tbsp salt
– 1 clove garlic, finely mashed
– 1/2 tsp pepper
– 1/2 tsp chicken powder (optional)


– Mix all the ingredients. Then add 2 or 3 tablespoons of water to mix them well.
– Heat the oil in deep wok. Take a small deep ladle and heat it up into the hot oil. When it’s hot enough, take it out and put 2 tablespoons of mixture and add prawn on the top. Bring it to fry.
– After sometime, take out the mixture from the ladle and continue fry until it turns brown.

Source: Tabloid Nova via Myrna Recy

Corn Dogs

I’ve always been fascinated with this snack since forever. I think that’s because I grew up watching American tv shows and there you could see corn dog being eaten at a fun fair for example. But life gets in the way and I completely forgot about my corndog fascination until…this recipe showed up on my facebook timeline. It’s a recipe from my beloved friend Mbak Rachmah. I read the recipe it turned out to be dead easy. So here it is. Thank you for the recipe Mbak R.

Corn Dogs

– 85gr cornmeal
– 75gr all purpose flour
– 3gr baking powder
– 3gr salt
– 1gr sugar
– 1gr chicken powder (if you like it)
– 120ml milk
– 50ml heavy cream (I only had whole milk so I used 170ml milk)
– 1 medium sized egg
– 1 can chicken sausage
– Oil for deep frying

– Pour milk & heavy cream into a mixing bowl, add egg and mix well.
– Add all dry ingredients, mix well.
– Heat oil in a deep pan.
– Stick sausage with satay stick, dip it in the flour mixture, fry in medium fire until golden brown.
– Serve with mayonaise, ketchup or sambal sauce.

Source: Rachmah Setyawati

Martabak Mie (Noodle Omelette)

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.

Martabak Mie


1 pack of instant noodle or 50gr egg noodle, cook according the package.
2 eggs
1 shallot minced
1 garlic minced
handful beef mince
oil for frying
1 scallion, sliced thinly
side note if you are using egg noodle, then add these to your repertoire:

1 tsp salt
1/2 tsp pepper
1/2 tsp chicken powder
if using instant noodle then use the instant spices in the package.


fry shallot and garlic until fragrant.
add minced beef, cook until done.
mix altogether, noodle, all spices, mince beef, scallion and eggs.
fry like you would fry omelette.
serve with ketchup/sambal sauce.

Gluten Free Banana Cake with Coconut

Back in 2012 when I went back to Indonesia, I happen to sleep over at my friend’s house Mbak Ienas. She sells her goodies including the original recipe of this banana cake. While I was at her house, she taught me how to make this cake. Hi Mbak Ienas, miss you :)

This time I made a twist on the recipe since I wanted to gift some of Peter’s colleagues who have gluten intolerance. I searched google and came across this useful guide on how to exchange usual flour into gluten free flour. The result was moist and not too sweet cake even Kana liked it. And I heard the colleagues liked it too. :)



– 1 cup glutinous black rice flour
– 1/2 cup tapioca flour
– 1/2 cup maizena flour
– 1/2 cup rice flour
– 1 cup gluten free oatmeal
– 2 tsp baking soda
– 1/4 tsp salt
– 1 cup canola oil
– 1/2 cup cane sugar
– 1/2 cup honey
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla
– 1/2 cup shredded dried coconut


– Preheat oven to 350 F (180 C)

– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

– In a bowl, combine all flours, oatmeal, baking soda, and salt.

– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth.

– Spread batter in prepared pans. Scatter shredded coconut on top of the batter.

– Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya


Cheesy Brownies

Many moons ago when I was still studying and living in Indonesia, I used to sell these brownies to earn some pocket money. That brownies was just a simple one without the cream cheese topping. The recipe of this brownies is a mix of many recipes which I modified to my taste and need. Now I share this recipe with you.


– 3 eggs

– 150gr sugar

– 125gr unsalted butter

– 250gr dark cooking chocolate

– 85gr all purpose flour

– 35gr chocolate powder

– 15gr milk powder (optional)

– 1/2tsp vanilla extract

– 1 pack (185gr) cream cheese

– 1 egg yellow



– turn the oven on 160c.

– mix cream cheese with egg yellow, set aside.

– melt butter and dark cooking chocolate in a double boiler.

– with hand whisker, combine egg and sugar just until they become thick.

– add flour, chocolate powder, milk powder, vanilla extract and butter and chocolate mixture.

– pour the batter into square baking tin that has been greased evenly.

– pour the cream cheese mixture and lightly mix the batter with fork.

– bake for approximately 30-40 minutes.



– to yield a moist brownies don’t overbake, take the brownies out of the oven even when there is still slightly batter stick to the cake tester.

Telor and Ikan Bumbu Bali (Indonesian Fried Fish and Egg in Bali Sauce)

Something must have gotten into me….I’m updating my long lost blog. For the last couple of months I’ve befriended some Indonesian (living in Europe) blogger/photographer/busybee mothers from instagram. They are all so talented and creative in their own way; baker, food photographer, lifestyle photographer, designer, master crafter, writer etc. I feel like we are on the same page although that doesn’t mean I’m saying I’m as creative as them. And  most of them own a running and kicking blog, unlike this one. There’s a saying, hangout with people you want to be so their energy will draw you into doing what they’re doing. I guess I have to say I agree with this one. So there my friends thank you for the motivation.

Now talking about this dish. I made this last wednesday to cater dinner for 20 people. Cooking for many people I’ve done time to time for my own house parties but this! To cater paying customer, that’s another story. For the life of me I couldn’t find one more menu that would fill in the gap nicely. I of course consulted my dear teacher Mbak Rachmah, and yes she always come up with good ideas. She even gave me the recipe. Oh dear I felt like a total amateur until this point. But long story short the catering went well, all plates were clean! I’m happy again.

For the catering I only cooked the egg version but since I have 2 red snapper lying around in the freezer calling me to cook them, I fried them for myself and for my lovely neighbours. Also since the catering was for the Dutch, I didn’t add bird’s eye chili but feel free to do so if you like it hot.


For approximately 10 eggs or 3 fish.


– 10 eggs fried or boiled or

– 3 fish fried (use any of your fave fish, I used red snapper)

– 150gr red chili deseeded, fry for short period

– 1 large tomato

– 6 shallots

– 3 garlic

– thumb size ginger-

– 1 lemongrass bruised

– salt

– sugar

– some oil for frying



– pound the spices except lemongrass until smooth. Fry the spice mixture in some hot oil until fragrant and cooked. Add some water and stir in low fire until boiling, add sugar and salt. Correct the taste as you wish.

– For presentation purpose I didn’t mix the eggs together with the sauce inside the pan, but feel free to do so if  you wish.

Trivia: don’t be fooled by the name, this dish comes from Java and doesn’t even exist in Bali.

Recipe source: Kedai Rachmah


KBB #32 - Japanese Roll Cake

First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have to make this. But if it’s not because I had to I don’t think I would make it. Was already threatened by the complicated look of it. At first when reading the recipe, immediately gotten a headache. Needed more than 3 times to read the recipe to finally get where everything goes and when.

The cake was typical Asian cake, very moist and soft. Somehow I find the filling of whipped cream and mandarine oranges complemented the taste and texture of the cake. Will I make it again? If it was not that complicated I might. Hehehe.


Batter 1:
– 4 egg yolks
– 40 gr caster sugar
– 40 ml oil
– 60 gr water
– 80 gr all-purpose flour

Batter 2:
– 60 gr (from +/- 2 eggs) egg whites
– 15 gr caster sugar
– 10 gr cornstarch

Batter 3:
– 160-175 (from 5-6 eggs) egg whites
– 0.5 gr salt (I used 1/4 tsp)
– 50 gr caster sugar
– 1 tsp lemon juice
– 15 gr cornstarch

– I added 2 tsp lemon gel in the batter for flavouring

– Food colouring(s)

– 2 9×9 baking pans (22,5cm)
– thickened cream (and/or nutella, cake crumbs, sliced fruits, canned fruits, etc.) for filling


1. Cut two 9×9 greaseproof paper and draw patterns on each of them. (I didn’t do this, I just did it free handedly). Lightly grease the baking pans, then place the greaseproof paper on the baking pan. Then lightly grease the greaseproof paper. Preheat oven to 165-175C.

2. Prepare batter 1: in a medium or large bowl, beat together yolks and sugar on high speed until thick and pale. Add oil and beat on medium-low speed until blended. With the mixer still on medium-low, add water and mix thoroughly. Lastly, add flour and mix until just combined.

3. Rinse beaters and prepare batter 2: Beat egg whites and caster sugar until soft peaks form. Add cornstarch and beat until mixed throughly.

4. Add 5-6 Tbsp of batter 1 into batter 2. Add food colouring, or divide batters into any number of colours you wish to use and colour them differently. Then start painting on your greaseproof paper. Place painted pan in the freezer.

5. Prepare batter 3: beat egg whites, salt, caster sugar, and lemon juice until soft peak forms. Mix in cornstarch.Mix batter 3 with remaining of batter 1. If you want to colour the cake, add in food colouring now. Mix with a metal spoon a few times to lighten the batter, then add the rest of batter 3. Mix lightly until just combined.

6. Take pan out of freezer. Pour batter and spread evenly. Bake 20-25 minutes or until toothpick test comes out clean. Cool on pan for 5 minutes, then invert onto another baking paper. Peel baking paper and discard.

7. When the cake has cooled, prepare filling. I used whipped cream with mandarine oranges. Spread filling evenly, then roll, using the baking paper as guide. Serve.

Banana Chocolate Chip Cake

For more story about the recipe head over to my photo blog


– 2 1/2 cups all-purpose flour (625 ml)
– 2 tsp baking soda (10 ml)
– 1/4 tsp salt (1 ml)
– 1 cup canola oil (250 ml)
– 2 cups granulated sugar (500 ml) (I used 1.5 cups)
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla (5 ml)
– 1 1/3 cups semisweet chocolate chips (325 ml) (I used roughly chopped chocolate bar)
– 3/4 cup toasted walnuts (optional) 175 (ml) (I didn’t use this)



– Preheat oven to 350 F (180 C)

– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased (I used one tulban pan)

– In a bowl, combine flour, baking soda, and salt.

– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

– Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya

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