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


Nasi Udang Bu Rudy Surabaya

For the story do visit my photo blog here.

Nasi Udang Bu Rudy:

– Steamed white rice

– Crispy shrimp

– Serundeng (Spiced dried shredded coconut)

– Kremesan (Crunchy crumbs fromt leftover batter of the crispy shrimp)

– Sambal Bu Rudy (Indonesian hot chili sambal ala Mrs. Rudy)

– Fresh condiments such as sliced cucumbers and tomatoes

Served : 2-4 people


For the crispy shrimp:

– 500gr small shrimp

– 1 tsp salt

– 1/2 tsp baking powder

– 250gr all purpose flour (I used flour mix of 150gr all purpose flour, 50 gr maizena and 50 gr rice flour. The end result was more crispier than just flour)

– 4 cloves garlic

– Vegetable oil for frying

– Mix shrimp with salt and baking powder, mix together nicely and let aside for 15 minutes.

– Mix together all flours with pounded garlic, add shrimp and toss until the flour is evenly coating the shrimp.

– Heat the oil in a pan, fry shrimp until golden. Repeat until all shrimp is fried.

For the serundeng:

– Handful of shredded coconut (I used dried shredded coconut which I soaked in just enough hot water)

– A teaspoon of the made sambal Bu Rudy.

– Heat nonstick pan, add sambal and the coconut.

– Turn it around now and then until the coconut is dried and sambal is incorporated throughly.


– Mix the leftover spiced flours with some water.

– Fry the leftover batter in the oil until golden.

For the sambal:

– 250gr red chillies

– 250 gr shallots

– 1 tsp salt

– 1 tsp sugar

– 1 tsp chicken broth powder (or block)

– 200 ml vegetable oil for frying

– Peel shallots, cleaned the shallots and chillies.

– If the shallots are too big (it’s always the case here in Europe), cut them into two pieces otherwise let it be.

– Heat oil in a pan, fry both shallots and chillies until fragrant.

– Take from the oil and pound alltogether with salt, sugar and chicken broth powder. But don’t pound until everything is smooth. That’s the art in this sambal. 🙂

– Heat the same oil back and fry the pounded sambal until done.

– This recipe will yield two 150gr jar, you can safely keep it in the fridge. But don’t forget to sterilize your jars prior using.


– Serve everything together with steamed white rice and sliced cucumber and tomatoes.

Recipe Source:

Nasi Udang : Tabloid Nova

Sambal : Rina Rinso

The Humble Sambal

As Indonesian we are craaaaaazy about sambal, I don’t think we can live without it. Sometime ago when I heard that the chili price has gone up more than 100% even way more expensive than the beef I could feel the sadness of the Indonesians. But it’s true sambal makes up for everything, it compliments the protein/vegetable dish while it is still a great condiment when paired only with plain rice and krupuk. Anyhow let me share my favorite and easiest sambal ever!


– Bird’s eye chili (becareful on how many chillies you are using)

– 1 shallot

– 2 cherry tomatoes (or 1/2 tomato)

– Pinch of salt

– Pinch of sugar

– 1/2 tsp terasi (dried shrimp paste) terasi can make or break your sambal, so make sure you’re using the best brand around.


– Gather all your ingredients in a pestle and mortar.

– Pound away until all ingredients are smooth, have a taste if you dare and adjust.

– Serve with steamed hot rice and your choice of vegetable/protein dish.

– To obtain the best experience eat with your barehands.

(Masbar) – Nasi Ayam Bali (Balinese Mixed Rice with Chicken)

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) ^^

Nasi Ayam Bali

Siap Mesanten


– 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


– 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


– 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


– 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.

(MasBar) Telor Balado (Indonesian Eggs in Hot Chili Sambal Sauce)

In our home, we always stock on eggs. It’s cheap yet it can make such satisfying meal, plus it’s full of nutrition. So there I rest my case. Wondering maybe those are also the reasons why we voted on eggs this month.

For so many years I struggled to make the right tasting balado, I know it’s such a simple dish but somehow for me it was not easy to master. One day it would be too dry, other day it would be just plain BAH. Until one day sometime last year my parent showed me how to make it the right way. I also made sure again by smsing my mother prior to the making of this one. You might laugh now on how much effort I have made for such a simple dish >.<

In a way this dish also reminds me of my father who was a great home cook. Bapak, I hope you rest in peace over there. We surely miss you and your cooking.

Telor Balado


– 10 hard boiled eggs, slit in some parts then fried until it formed brown skin

– 7 red chili (depending on your taste buds)

– 5 shallots

– 3 garlic

– 2 bird’s eye chili (depending on your taste buds)

– 4 kaffir lime leaves, remove the centre part

– 1/2 tsp salt

– 1 tsp sugar

– 2 tbsp vegetable oil

– Around 100ml of water


– Pound spices until smooth except  salt, sugar and kaffir lime leaves.

– Heat the oil, add spices, salt, sugar and kaffir lime leaves, continue stirring until the spices is done.

– Adjust the taste according to your liking, put the fire lower.

– Add the water into the spices, let it boil, add fried boiled eggs.

– Serve with steamed white rice.

Telor Balado

Source: My parents

PS: for all of you Indonesian out there who would like to join our monthly event MasBar, do click here for more information.

Tumis Sayur Asin (Stir Fry of Pickled Green Mustard)

I usually have some ideas of what to cook in the weekend when I go to the market and decide on what do we want to eat that particular week, but being a spontaneous girl that I am (or at least I tried) I always manage somehow to slip out from my list. Like that day I saw this recipe and I was so intriqued by what Mbak Rachmah has said there, savory, sweet and sour, spicy, how can you say no to food sounds so good like that. I just HAD to try it myself and good that the ingredients were not difficult to find on my pantry and fridge.

Tumis Sayur Asin

Serves 4 persons


– 1 small package of pickled mustard green, drained and cut into bite sized pieces
– 1 small package of mung bean vermicelli (soaked in hot water and drained)

–  1 egg

– 50 gr minced meat (if you don’t have it on hand, just omit this)

– 2 green chili, sliced

– 5 bird’s eye chili, sliced

– 3 shallots

– 3 garlic

– 2 tbsp kecap manis (Indonesian sweet soy sauce)

– 2 tbsp soy sauce

– 3 tbsp vegetable oil

– Salt

– Sugar


– Pound shallot and garlic until smooth. Heat oil and fry pounded spice until fragrant.

– Add mincet meat, fry until the meat turned color, add egg.

– Add soy sauce, green chili, bird’s eye chili, fry until the chili are wilted.

– Add pickled green mustard, add salt and sugar, fry with high fire, mix nicely and turn the fire low.

– Add mung bean vermicelli and kecap manis, adjust the taste to your liking.

Source: Rachmah Setyawati

(Masbar) Bubur Ketan Hitam (Indonesian Glutinous Black Rice Porridge)

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.

Bubur Ketan Item

For 2 persons

– 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

– 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.

(Masbar) Sate Udang Bumbu Kunyit (Prawn Satay with Turmeric)

Yay it’s one of my favorite food as the theme of this month’s MasBar. I couldn’t eat seafood often in Holland, apart from some types of fishes, seafood are quite pricey. But just the other day I discovered cheap prawns and seafood at the deep-freeze section of the Asian supermarket. However the thing is, they came in a 1 kg box and I couldn’t separate them apart. I got no other choice but to thaw them all and cook them all at once. So I ended up with two kinds of prawn dishes and no one to eat them but me because my better half didn’t like prawns. Uh oh problem again. But I got clever (if I may say so) solution for that. I divided the dish into separate one person portion, and freeze them. So whenever I got I-have-to-eat-prawns-now-no-matter-what moment, I could thaw my treasure from the freezer.

This sate dish is real easy and fast to make, inspired by those beach side seafood cafe in Jimbaran, Bali. Though it would be nicer if you could marinate the prawns overnight in the refrigerator before grilling them. Don’t forget your hot steaming rice and sambal kecap (or any other sambal of your choice).

Sate Udang Bumbu Kunyit

Serve 5 persons

– 500gr prawns, head peeled and deveined (though I didn’t devein them, lazy T.T)
– 1 lime
– 8 garlic
– 8 cm turmeric, peeled
– 4 candlenut, panbroil
– 1 tsp coriander
– 2 cm ginger
– Salt
– Pepper
– Some vegetable oil

– Squeeze lime juice over prawns and set aside for 30 minutes, drained.
– Grind garlic, turmeric, candlenut, coriander, ginger, salt and pepper until smooth, mix with little bit of vegetable oil.
– Smear over prawn and marinate overnight.
– Arrange prawn on the sate skewers and grill each side until done.
– Serve warm with sambal kecap.

Sambal kecap:
– 4 bird’s eye chili (less or more depending on your taste buds), sliced
– 1 shallot, chopped coarsely
– 1/4 tomato, chopped coarsely
– Some lime juice
– Some kecap manis (Indonesian sweet soy sauce)
– Some kecap asin (soy sauce)

Source: Me

MasBar Edisi November 2009: Masakan Indonesia Berbahan Dasar Udang


Berhubung hasil polling bulan kemarin seri antara Bento dan Masakan Indonesia Berbahan Dasar UDANG, maka untuk memenuhi permintaan penggemar, maka bulan ini tidak perlu lagi diadakan polling dan hasilnya merujuk pada hasil polling bulan lalu. Berhubung pada bulan lalu udah bikin BENTO, maka bulan ini temanya adalah Masakan Indonesia Berbahan Dasar UDANG.
Gimana temans, Udah siap dengan menu andalan kalian???
Yuk mari belanja udang dari sekarang… 🙂


Caranya Ikutan:
Posting hasil memasak sesuai dengan tema [Masakan Indonesia Berbahan Dasar Udang] & pada jadwal yang sudah ditentukan [16-30 NOVEMBER 2009]
Postingan dilengkapi dengan Logo Masak Bareng
Kirim datanya ke e-m@il Masak Bareng di masakbarengyuuk[at]gmail[dot]com, berupa:

* Nama
* Nama Blog
* Nama masakan & URL-nya
* 1 buah foto hasil masakan

Info tambahan:
Tentang resep, tidak ada aturan baku. Dipersilahkan browsing dan tidak tertutup kemungkinan untuk berkreasi sesuai selera.
Tapi sebaiknya menyebutkan sumber resep yang digunakan.
Bahasa yang digunakan saat posting juga tidak perlu sama, mau pake English atau bahasa lainnya juga boleh.
Tema menu, Polling, dan Jadwal posting bulan berikutnya akan diumumkan setelah penayangan Round up Masak Bareng.
So, sempatkan aja melihat-lihat update beritanya.
Oia, kalau mau kasih ide tema masakan juga boleh… silahkan isi SB di samping atau tulis di wall Facebook MasBar yaaa…

Jangan lupa kalo udah naik tayang, kasih kabar ke kami (silahkan isi SB) & ke foodie blogger lainnya.
Ditunggu partisipasinya ya….

Masak Bareng Yuuk…

Bakwan Jagung (Indonesian Corn Fritter)

According to Wikipedia, corn is no. 3 most important crop in the world after wheat and rice. In Indonesia where the soil is not suitable for growing rice, they grow and eat corn as a main source of carbohydrate. Meanwhile in Java we eat rice as a main source of carbohydrate and make corn into something else like this tasty corn fritter.

Bakwan Jagung

– 2 corn on the cob (remove the kernels from the corn and use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp). If you couldn’t find fresh corn, canned corn would do too.
– 1 stalk sprint onion, finely sliced
– 1 stalk Asian celery, finely sliced
– 3 lime leaves, julienne
– 1 red chili, finely sliced
– 1 egg
– 5 tbs flour (or more depending on the consistency of the batter)
– Some water
– Vegetable oil for frying

Spice paste:
– 3 shallots
– 3 garlic
– 1 tsp coriander
– Salt
– Sugar
– Pepper

– Pound spice paste ingredients until smooth.
– Mix corn with spice paste, spring onion, Asian celery, chili, lime leaves and egg. Add water and flour until desired consistency, the batter should be somewhat thick.
– Heat vegetable oil in the pan, drop the batter with a tablespoon and fry each side for 5 minutes or until golden brown.

Source: My mother