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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.

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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

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.

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Ingredients:
– 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
Coating
– 50 gr all purpose flour
– 1 egg, lightly beaten
– 50 gr bread crumbs

Method:
– 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 (Vegetable Fritter with Prawn from 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.

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Ingredients:

– 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)

Directions:

– 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

Ingredients:
– 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

Directions:
– 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

Pancake : Dutch & American

Pancakes, which one is more familiar to you? Thin Dutch one or thick fluffy American one? If you haven’t tried one of them or even both of them then you should. Do read more story on my photo blog.

Dutch Pancake

Ingredients :

– 75 gr buckwheat flour

– 75 self rising flour

– 1 egg

– 400 ml milk

– pinch of salt

– 1 tsp sugar

– Knob of butter

Directions :

– Mix both flours with sugar and salt.

– Whisk egg and milk, add flour bit by bit until everything is incorporated.

– Warm non stick pan with little bit butter, pour some batter in the pan and wait until the other side is brown, flip over. Take out from the pan.

Tip: to achieve the rough surface, before you pour batter the the pan, always add a tiny amount of butter to the pan.

– Serve warm with toppings of your choice : bacon, ham, sliced apples, mushroom, chocolate paste, jam, chocolate sprinkles, powdered sugar, applestroop (apple molasses).

 

American Pancake

Ingredients :

– 1 cup all purpose flour

– 2 tbsp sugar

– 2 tsp baking powder

– pinch of salt

– 1 egg

– 3/4 cup milk

– 1/8 cup melted butter

– maple syrup to serve


– Mix together flour, sugar, baking powder and salt, set aside.

– Whisk egg, milk and melted butter in other bowl.

– Add milk bit by bit until batter is smooth.

– Warm non stick pan add tiny bit of butter and pour batter to the pan.

– Wait until that sids is brown, flip over.

– Repeat the rest of the batter.

– Serve warm with maple syrup.

Tip : to achieve the smooth surface, only add tiny bit of butter in the first time you fry the batter, afterwards don’t add anymore butter.

 

Recipe Source

Dutch Pancake : My own adaptation

American Pancake : Vania Samperuru from V-recipes

Nachos

A crowd pleaser snack, I haven’t met anyone who dislike this warm crunchy spicy dish. If you think it’s difficult to make, you’re wrong although I made my own guacamole but you can also cheat and use shop bought guacamole. But let me tell you a secret, nothing beats the taste of a homemade guacamole and it’s easy to make. Let’s make this tomorrow for movie night in shall we ^^

Ingredients:

– 1 package tortilla chips

– 1/2 quantity of guacamole

– 1/2 onion chopped

– 3 tbsp shop bought tomato salsa/chopped tomato

– 3 tbsp jalapeno chili (more or less depending on your taste bud)

– Handful shredded cheese

– Some extra coriander leaves

– 1 tub sour cream to serve


Directions:

– Layer all ingredients in a ovenproof dish and bake in a preheated oven 200C for 10-15 minutes until the cheese has melted.

– Serve with the rest of guacamole and sour cream.


KBB#17 Savoury Bake - Chicken and Mushroom Pie


I missed KBB in March with their chiffon cake theme, I was little dissapointed of course since I like chiffon cake and were curious about what’s the rest of the member were going to make etc. But nevertheless I missed it because one reason that I couldn’t  avoid.

So this month I’m back with this pie, in the “love letter” it said we could use any kinds of pie recipe as long as it was savoury pie with lattice. I googled here and there for a pie recipe that we could also eat for dinner and not to mention easy to make. Other good thing was that we could use shop bought puff pastry. What a relief, since the house is a mess now with moving (yes we are going to move), boxes everywhere, I couldn’t  bear my mind to makehomemade puff pastry, tough I never made it before and really would like to try. But better this way than no pie at all right?


All in all this pie was easy to make, was very tasty. And believe me lattice was not as difficult as I thought it would be. So you should try making one too.

Chicken Mushroom Pie

Ingredients:

– 3 boneless chicken breast

– 3 carrots, cubed

– 3 potatoes, cubed

– 3 Asian celery stalks, chopped

– 2 tsp fresh thyme or 1 tsp dried

– 50 ml butter


– 1 onions, chopped

– 3 garlic, minced

– 50 gr plain flour

– 300 ml milk

– Juice of 1 lemon

– 2 tbsp chopped parsley

– 200 gr champignon mushroom, cubed

– 500 gr puff pastry

– 1 egg beaten

– Salt

– Pepper

– Water

Direction Chicken Lattice Pie

Directions:

– Combine water, chicken, carrots, potatoes, Asian celery, half the thyme in a pan, bring to boil,  season with salt and pepper.  Reduce heat, cook gently for 15 minutes.

– Set a colander over a large bowl, pour in the pan contents and remove thyme. Remove chicken, cubed it. Reserve 850ml of broth.


– Melt butter in a pan, cook the garlic and onion until soft, about 5 minutes. Add the boiled vegetables, chicken and mushroom. Stir in the flour then the reserved stock a little at a time to make a smooth thick sauce.

– Add the milk and simmer for 2 minutes. Off the heat, stirin the remaining thyme, lemon juice and parsley. Season with salt and pepper.


– Grease 2 oven proof dish/pie dish with butter. Roll out the puff pastry and line the dish. Pour the chicken sauce. Weave the lattice cover.  Press the side of the pie with fork and brush the surface with beaten egg. Bake in preheated oven 200C for 25-30 minutes until golden.

Chicken Pie Lattice Collage


– I looked up here for how to make easy lattice cover.

Recipe adapted from BBCGoodFood


(Masbar) Mpek Mpek Palembang

We couldn’t deny that snacking is a part of Indonesian eating culture. We like to snack in between meals, either would it be mid morning, mid afternoon or late at night. Therefore we can find snack vendors easily across the country. There are just so many kinds to suit your mood, from sweet pisang goreng (banana fritters), savoury bakwan goreng (vegetable fritters) to sweet and spicy rujak buah (mixed fruit with sweet and spicy sauce). With around 230 millions people to feed everyday we could be sure that there are enough choices to please every appetite.

You can find those street vendors selling yummy food 24/7. The so called street vendor is just a name, you could actually find them in many places. They could be either on the market, on the side of a street, in front of a closed shop late at night or even in front of your doorstep. How could one has a street vendor in front of his door step if you should ask? It’s because there are also various kind of ways to sell it ie; in a permanent space or with a cart pushed by the seller then he would make his way around the neighborhood.

Since there are none of those food street vendors in this place (I mean not the Indonesian kind) I had to make it myself. One of my favourite snack of all time would be this Pempek Palembang or Mpek Mpek Palembang or Empek Empek Palembang. I first tasted it years and years ago in a local food court in Bali and yes I immediately liked the taste. It is made basically from sago flour, tenggiri fish fillet (spanish mackerel) then served with sweet and spicy sauce made primarily made from tamarind, palm sugar and bird’s eye chili. The savory taste of the fish cake marry nicely with the sweet, tangy yet spicy sauce. It’s seriously heaven.

This post is my contribution to this month’s Masbar with the theme Panganan Kaki Lima (Food ala Street Vendor). If you would like to participate in our event, there is still time until next week, please do visit our blog for more information.

But if you ask again why we named street vendor as kaki lima? Kaki lima literally means five legs, and those vendors with the cart usually has three legs on their cart and the other two legs would be the legs of the seller. Funny eh?

The recipe below belongs to dear blogger friend Mbak Ine Sena, I have tried some other recipes but so far hers is the best, thank you ya Mbak for sharing the recipe with us.

Empek2 Palembang

For the fish cake

Ingredients:
– 200 gr spanish mackerel fillet
– 150gr sago flour (I used tapioca flour)
– 1 tbsp tang mien flour
– 125 ml ice water
– 2 cloves of garlic, smoothly pound
– 2 tsp salt
– 3 tsp sugar

Directions:
– Grind the fish fillet, spices and 50 ml ice water with food processor until it forms lumps.
– Add the rest of the ice water, keep pulsing until the mixture mixs well.
– Add tapioca and tang mien flour, continue pulsing until smooth.
– Shape the fish paste as you like

Cuko

Ingredients:
– 200 gr palm sugar
– 600 ml water
– 25 gr tamarind
– 1 tbsp preserved cabbage (tong cai)
– 5 bird’s eye chili, sliced
– 5 cloves of garlic, lightly broken with a pestle
– 1/2 tsp salt
– 2 tbsp Indonesian sweet soy sauce (I omitted this)

Directions:
– Boil water with palm sugar, tamarind and preserve cabbage until boiled. Keep boiling for around 15 minutes, drained. You can add more water if you prefer.
– Boil again, add garlic and chili, add the rest of the ingredients. Continue boiling until the taste of all the ingredients is absorbed in the sauce.
– Taste and adjust to your own palate.

Note: If you live abroad where spanish mackerel is difficult to find you could replace it with white fish fillet such as; cod or pollack but however the best fish to use is still spanish mackerel.

Source: Ine Sena, Mpek Mpek and Cuko

(Masbar) Crisp Spinach Tart

Everytime I found a recipe that I thought was interesting and worth to try I always always managed to change them whether it’s slightly or radically. Like this recipe, it supposed to contain squash served on the side but since I was not a fan of squash and lazy to do it I just omitted it. Besides that there were also some other ingredients that I replaced with something else or completely removed. For the original recipe, just click on the link.

But all in all my “creativity” paid off, an easy quick yet satisfying meal. And since the food didn’t look that bad to look at, I thought we could also take it to a party or pot luck party, therefore this is my contribution for this month’s Masbar, a virtual pot luck party for Indonesian food blogger. If you would like to join us, do click here

Crisp Spinach Tart

Ingredients:

– 3 eggs, beaten
– 250g tub ricotta (I used garlic cream cheese)
– 200g frozen leaf spinach , defrosted, squeezed dry and chopped
– 1 spring onion , finely sliced
– ½ a 145g tub fresh basil pesto
– ½ a 240g pack SunBlush tomatoes in oil, roughly chopped (omitted)
– 270g pack filo pastry
– knob of butter , melted

Directions:
– Mix together the eggs and ricotta (garlic cream cheese), then add the spinach, spring onion and pesto.
– Heat oven to 180C/160C fan/gas 4. Unwrap the pastry and cover with a just-damp piece of kitchen paper.

– Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins moreuntil the tart is set.

Source: www.bbcgoodfood.com

Bubur Ayam Kuah Kuning (Chicken Porridge in Yellow Broth)

One of my comfort food ever, I could eat it for breakfast, lunch, dinner or in between meals. Especially in this winter weather, nothing beats hot meal after a cold day out. I once made another version here but this time let’s make this one with yellow chicken broth. That’s one advantages of porridge, it’s so versatile you could dress it to whatever you feel like it.

On the other hand, if you haven’t visit my other blog. And yes you would ask, what’s the use of other blog? Well the think is this is a food blog and I (we) need another place for everyday blurps, nonsense story about the cats etc. So yes do visit here.

Bubur Ayam Kuah Kuning

Serves 8 persons

Ingredients:
– 300 gr rice
– 3 ltr water
– 4 salam leaves
– 2 tsp salt
– 2 tbs vegetable oil

– 700 gr chicken
– kecap manis
– 2 stalks spring onion, finely sliced
– 2 stalks Asian celery, finely sliced
– Fried onion
– Krupuk/emping

Spice paste:
– 12 shallots
– 5 garlic
– 3 cm turmeric
– 2 tsp coriander, panbroil
– 5 candlenuts, panbroil
– 1/2 tsp peppercorns

For the yellow chicken broth:
– 1.5 ltr chicken broth
– 2 tsp salt
– Some pinch of ground nutmeg

Directions:
– Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn’t turn into porridge, add more hot water and continue cooking and stirring.
– Boil chicken until soft, set aside the broth. When it’s not so hot anymore, fried the chicken until golden brown and shred.
– Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
– Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, krupuk/emping and sambal.

Source: Tabloid Nova

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