(Masbar) Be Pindang Mesambel Tomat (Balinese Salted Fish in Tomato Sambal)

Time flies when you are having fun, suddenly without realising it’s already the end of August which means time for Masbar. What an interesting theme we got this month, sambal. I don’t think any Indonesians can live without it. We love sambal so much that every region has it’s own signature sambal, and this one is from Bali.

Pindang Mesambel Tomat

For 5 persons

– 500 gr be pindang (salted fish) if you couldn’t buy ready made pindang, you could try to make it yourself, click here.
– Some oil

Sambal tomat:
– 5 tbs coconut oil
– 60 gr shallots, sliced
– 50 gr red chilies, sliced
– 10 bird’s eye chilies, sliced
– 100 gr small tomatoes, cut into wedges
– 1 tsp palm sugar
– 1/2 tsp salt

– Fried be pindang in hot oil until done, set aside.
– Heat the coconut oil in a wok and fry the shallots, chilies and tomatoes for about 5 minutes.
– Leave to cool slightly, then use a pestle and mortar to pound them to a fine paste. Stir in the palm sugar and salt.
– Serve with fried be pindang and white rice.

Source: The Bali Cookbook by Lonny Gerungan

(Masbar) Sate Ayam Manis (Indonesian Sweet Chicken Satay)

I always like sate, ok on the second thought which Indonesian food that I don’t like? And this month’s theme of masbar is sate, hmm my mouth watered just thinking about all the sate that I could see from all this month’s participant.

I got this recipe from a book which was a present from Deetha. She lives in Semarang and my best friend Hesti is from Semarang too. So when Hesti went back home couple of months ago, she brought the book for me. Thank you Deetha for such a nice present, thank you Hesti for bringing the book ^_^

Sate Ayam Manis

– 500 gr chicken, cubed
– 100 ml kecap manis
– 2 tbs vegetable oil

Spice Paste:
– 5 gr tamarind
– 8 shallots
– 3 garlic
– 3 cm galangal
– 1/4 tsp cumin
– 1 tsp salt
– 1/2 tsp pepper
– 50 gr palm sugar, shredded
– 2 tsp coriander

– Pound spice paste ingredients with pestle and mortar or food processor until smooth.
– In a bowl mix together, spice paste, kecap manis, oil and cubed chicken then marinate for minimum 2 hours.
– Arrange the chicken on a sate skewers.
– Grill until done while brushing sate with the rest of the spice mix.

Source: Book of Bango 80 Warisan Kuliner Nusantara

(Masbar) Serombotan (Balinese Mixed Vegetables with Two Sauces)

Time for masbar again πŸ™‚ and this month’s theme is really healthy and also real nice. Why healthy because it’s vegetable and nice because it’s Indonesian. Oh how I love Indonesian food (lebay-mode-on).
Talking about this dish, it’s really popular in Bali. It’s originated from the eastern part of Bali which is Klungkung but you could easily find it in other part of Bali. I used to buy it for just Rp. 1000,00 a package (though not sure about the price now?) at the pasar senggol (night market) and it was more than enough for two persons to accompany rice.
I warn you though, if you’re not so fond of -oh-darn-it’s-so-hot-makes-my-mouth-on-fire-kinda-food- then better ask less of the sambal koples (peanut sauce). But for me the hotter the better.
Oh how I miss Bali….sob sob…..


For 4-6 persons

– 750 gr of mixed vegetables such as; yard long beans, water spinach, bean sprouts, spinach, winged beans, cut, cleaned and blanched
– 100 gr green aubergine
– 50 gr pigeon pea (kacang gude) (I used red beans), boiled
– 50 gr fried peanuts
– 50 gr short bean sprouts, washed
– 50 gr soy beans, boiled

For the Sambal Koples (Peanut Sauce)
– 75gr roasted peanuts
– 3 red chili
– 2 tsp dried shrimp
– Juice of 1 leprous lime (or kaffir lime if unavailable)
– 100 ml water
– 100 ml coconut oil
– Salt

For the Sambal Kelapa (Coconut Sauce)
– 1 garlic, finely chopped
– 2 cm fresh galangal, finely chopped
– 2 cm fresh lesser galangal, finely chopped
– 3 red chili, finely chopped
– 10 bird’s eye chili, finely chopped (less or more depending on your taste buds)
– 1 tsp dried shrimp
– 1 tsp palm sugar
– Salt
– 150gr freshly grated coconut

– To make the peanut sauce, use a pestle and mortar (me: food processor) to pound the peanuts, chilies and shrimp paste into a fine paste. Add the lime juice, water, coconut oil and a little bit of salt and mix well.
– To make the coconut sauce, use a pestle and mortar to pound the garlic, galangal, lesser galangal, chillies, shrimp paste, sugar and a little salt to a paste. Mix in the grated coconut.
– Just before serving, mix the vegetables and sauces together.

Bahan2 Serombotan

Source: Adapted from The Bali Cookbook by Lonny Gerungan

Kue Lumut Hijau (Indonesian Green Mud Cake)

I’ve been wanting to try this recipe for so long, but I didn’t have the proper mold for the cake until I went to one of my favorite’s shop, kringloop or thrift shop. You could click on the link to see what kind of a shop is that. There I saw this one, looked never been used. The size and cavities were not so deep like original mold but I thouhgt it would do the same job. For a mere 1 I got a new mold. And yes I was right, I could use it for this cake. What’s next? Takoyaki perhaps?

Ning Rachmah terimakasih ya resepnya ^_^

Kue Lumpur Hijau

– 110 cc milk
– 65 gr sugar (I used 40 gr)
– 2 eggs
– 30 gr flour
– 50 gr steamed potato, pound smoothly
– 1/4 tsp salt
– 125 gr fermented cassava, pound smoothly
– 20 gr melted butter
– 1/2 tsp pandan paste
– Some raisins

– Beat eggs with whisk until thick.
– Add flour, salt, sugar and eggs in a bowl, add milk and mix throughly.
– Add whisked eggs, mix well.
– Add potato and fermented cassava, mix well.
– Add melted butter, mix well, add pandan paste.
– Heat up the mold on the stove, brush lightly with butter.
– Pour batter into each holes until 3/4 full, top with raisins. Cover with the lid (I just used pan lid), let it cook until the cake is done. When it’s done the cake will rise.
– Take out from the mold, cool it down and serve.

Kue Lumpur Hijau

Source: Rachmah Setyawati

Lontong Sayur (Indonesian Rice Cake with Vegetable in Coconut Sauce)

In Indonesia we eat if possible rice 3 times ^_^ White rice, Fried rice or rice in other form like this dish rice cake with vegetable. And this one is a famous dish for breakfast. I know, westerner think that it’s too heavy to eat this first thing in the morning but not for us. Back home, I could easily buy this in the market but here I have to make it myself

Lontong Sayur

For 4 – 5 persons


For the rice cake:
– 2 packages of instant rice cake in a bag (or use your own method of making rice cake)

– Boil rica cake in lots of water for approximately 2 hours, drained.
– Cool it down in a colander.
– It’s better to make rice cake the day before because it needs to cool down for some time.

For the vegetable:
– 1 cayote, peeled and sliced into matchsticks
– 1 canned or 300gr fresh young jack fruit, cut into bite size pieces
– 1/2 block of tempe, diced and fried
– 1/2 block tofu, diced and fried

For the spice paste:
– 12 pcs shallots
– 6 pcs garlic
– 3 red chilies (more or less depending on personal taste buds)
– 2 bird’s eye chili (more or less depending on personal taste buds)
– 2 cm galangal bruised
– 3 pcs salam leaves
– 1 tsp salt
– 1/2 tsp dried shrimp paste
– 1/2 tsp sugar
– 2 tsp dried shrimp (ebi) fried
– 200 ml thick coconut milk
– 1 ltr water (more or less depends on how thick or thin you want the end result)
– some oil for stir frying

– Grind shallots, garlic, chilies, salt, dried shrimp paste, sugar, dried shrimp into a paste.
– Fry spice paste until fragrant, add galangal and salam leaves.
– Add water and coconut milk, wait until it boils.
– Add young jack fruit then after five minutes add chayote.
– After the vegetable is soft add fried tofu and tempe.
– Stir now and then and cook until it’s all done.
– It’s even better to eat the next day of cooking.
– Cut rice cake into bite size pieces, top up with the vegetable and serve with krupuk and sambal.

Source: My mother

(Masbar) Putu Mayang (Petulo) (Indonesian Steamed Rice Flour in Coconut Milk Palm Sugar Syrup)

Finally I could participate in this month’s masbar with it’s special theme “Indonesian Traditional Dessert with Rice Ingredients”. You could choose to use whatever rice there is; rice flour, glutinous rice, glutinous rice flour etc. The choices are endless.

I wanted to make the real Putu Mayang but πŸ™ I didn’t have the mould. But they say there are many ways to go to Rome so I just made it without the mold, and it still tasted good πŸ™‚

Putu Mayang Masbar

– 250 grams rice flour
– 550 cc boiling water
– 1-2 teaspoons salt
– Red and green food dyes

Coconut Milk Sauce:
– 500 cc coconut milk from 1 coconut
– 200 grams brown sugar, finely sliced
– ΒΌ teaspoon salt
– 2 pandan leaves

– Line basket for steaming with a clean napkin, put in the dry rice flour, steam for about 1 hour and set aside
– Pour boiling water on the rice flour, add salt and stir well. Allow to cool, then knead to a fine texture. Divide the dough into 3 parts: one part to be dyed red, the second green and the third remain white.
– Put the dough in the Putu Mayang mould and press into the form desired. Serve with coconut milk sauce

Coconut milk sauce: place all ingredients in a saucepan and bring to a boil, stirring constantly.

Source: Book Kue Kue Indonesia by Yasa Boga

Be Tongkol Mesambel Matah (Balinese Fried Tuna with Raw Sambal)

This dish is typical Balinese dish, it’s so full of flavour and real good to eat with steamed white rice.

Be Tongkol Goreng Mesambel Matah

For 4-6 people

– 500gr tuna fillet
– 6 tbs vegetable oil
– 150 gr sambal matah
– Freshly ground black pepper

For the marinade:
– 5 candlenuts
– 1 tsp dried shrimp paste
– 2 sp sugar
– 4 cm fresh ginger, peeled and finely chopped
– 1 tsp tamarind pulp

– To make the marinade, use a pestle and mortar to pound the candlenuts, shrimp paste and sugar to a fine paste.
– Add the ginger and tamarind, pound again to a paste.
– Add the tuna to the marinade and leave to soak up the flavours about 15 minutes. Remove the tuna.
– Heat the oil in a wok and fry the tuna quickly on each side until golden. Remove the fish from the wok and mix it with the sambal matah and black pepper.
– Serve with steamed white rice.

Source: The Bali Cookbook by Lonny Gerungan

Rujak Kuah Pindang Gula (Balinese Fruit Salad in Pindang Water and Palm Sugar Sauce)

Looking for a controversial dish. This could be the one πŸ˜› And why is that? If you could guess from the title, this was made from pindang water (fish in brine). The taste and the smell of pindang water is so distictive. Usually only native Balinese (from the southern part, Denpasar and the sorrounding) would like this one, even a Balinese friend of mine who was from western part wasn’t fond of this food. But I grew up in Bali since I was 5 until I was 25 so I grew up with this too. It’s a dish that you either would hate it or love it. For me I love it to bits.

Rujak Kuah Pindang Gula

For 2 persons

– Your choice of favorite fruit; mango, pineapple, jicama, water apple, cucumber etc. (in Bali usually unripe green mango is being used, but it’s difficult to find here)
– 3 bird’s eye chili (less or more depending on your taste buds)
– 1/2 tsp grilled dried shrimp paste
– Pinch of salt
– 1 tbs Indonesian palm sugar
– 150 ml pindang water

– Cut vegetable into bite size pieces.
– Pound chili, palm sugar, salt and dried shrimp paste until smooth.
– Pour in pindang water, mix well.
– Pour over the fruit.
– Also lekker to eat with krupuk πŸ˜‰

Pindang water could be easily bought in Bali but for us who couldn’t buy it, we could make it ourselves, it’s real easy
– 500 gr Indian mackerel (or other kinds of mackerel)
– 5 tbs coarse salt
– 2 tbs tamarind
– 4 garlic, bruised
– 1.5 liter water

– Boil all ingredients until fish is done, cool down the pindang water before using.
– You could fry the fish to accompany rice πŸ˜€

Source of pindang making : Eni (or rather your mother, right En πŸ˜‰ )

Bubur Manado (Manadonese Porridge)

In Indonesia, we have two kinds of porridge dishes; sweet and savoury. Sweet kinds are usually eaten for dessert (clikc here and here for examples) and savoury kinds are usually eaten for meal or in between meal snack. This one is the example from the savoury kinds. But I didn’t make the complete one with all the she-bang. I made just with what I had in hand but nevertheless I shared the full recipe in case you are inspired to make a complete dish πŸ˜€

Bubur Menado

For 3-4 persons

– 250 gr rice, wash and drained
– Water
– 2 tsp salt
– 1 corn on the cob, cut the kernel off the cob (I didn’t use this)
– 50 gr young melinjo leaves (I dindn’t use this)
– 50 gr spinach
– 50 gr water spinach (morning glory)
– 100 gr sweet potato (I didn’t use this)
– 200 gr pumpkin (I didn’t use this)
– 5-6 pcs long bean, cut into 2 cm short
– 25 gr hairy basil

– Sambal dabu dabu
– Fried salty fish (I used fried small salty fish)

For sambal dabu dabu
– 6 bird’s eye chili
– 4 red chili
– 3 shallots
– 1 tomato
– 1 tbs lemon juice
– 2 tsp salt

– Sliced all the ingredients and mix throughly.

– Put rice in a deep pan. Pour water over the rice until 3-5 cm above the surface. Cook in low fire while stirring now and then.
– After turning into porridge but not yet too thick add pumpkin, sweet potato, corn kernel and salt.
– Add salt, add long beans, melinjo leaves, spinach, water spinach and hairy basil.
– Serve with condiment.

Source: Book of Masakan Indonesia by Yasa Boga

Rujak Petis Surabaya (Surabayanese Mixed Salad with Shrimp Paste Peanut Sauce)

Actually real version of this dish is Rujak Cingur, but since I didn’t use any cingur (cow’s nose that is :P) I couldn’t use the same title.

Rujak Petis Surabaya

For 4 persons

– 100gr bean sprout
– 100 gr water spinach
– 150 gr long beans
– 1 block of tofu
– 1 block of tempe
– 1 cucumber
– 1 jicama
– 1 mango
– 1 pineapple
– Shrimp cracker
– Rice cake

For the Sambal Petis:
– 100gr fried peanuts
– 2 bird’s eye chili (less or more depending on your taste buds)
– 1 tsp tamarind water
– 2-3 tbs petis udang (shrimp paste)
– 1/2 tsp terasi (dried shrimp paste)
– Some shredded palm sugar
– Some water
– Salt

– Cut, cleaned and blanced the vegetables.
– Cut and deep fried tofu and tempe.
– Cut and cleaned the fruits.
– Pound the sambal petis ingredients in a pestle and mortar. Adjust the taste to your liking.
– In a plate put some rice cake, vegetables, tofu and tempe, fruits. Topped with sambal petis.
– Served with shrimp crackers.

Rujak Petis Surabaya

Source: Adapted from the Book; Masakan Indonesia by Yasa Boga