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

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.

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

(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.

KBB#19 : Birthday Edition - Bolognese Pizza

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 😉

Kolage Pizza KBB 1

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

Kolage Pizza KBB 2


– 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 Pizza

Bolognese Topping:

– 1/2 portion of bolognese sauce

– 1 red bell pepper sliced

– Shredded Gouda Cheese

– 1 ball fresh mozzarelle cheese

(Masbar) Grilled Potato with Sourcream

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


– 8 medium firm potatoes

– Olive oil

– 4 garlic smoothyly pounded

– Salt

– 1 tsp dried rosemary

– Chopped chives

– 1 small tub sourcream


– 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

Cottage Pie

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.

Cottage Pie

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.


– 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


–  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

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.

KBB#14 White Bread

The first time I read the recipe for this month’s challenge, I cringed. I thought, err what is BSP (Baker’s Percentage). It didn’t look like any normal bread recipe at all. But after consulting the milis, read the article etc, I sort of get what it means. But I really couldn’t explain much, if you like you could go ahead here and have a good reading yourselves.
What I’m going to share now would be the whole bread making process. I did just as the formula suggested, just reduced the sugar to half amount as I read on the milis that if you put all amount of sugar your bread would be way too sweet, and I didn’t like overly too sweet bread. I also reduced the amount of salt as I felt it was a bit tad too much for my taste.
As I have done many times of kneading bread (or pizza) with barehands many times before, I made this bread with my mixer. It took 15 minutes on speed 3 until the dough passed window pane test. This test I would never know if it wasn’t for KBB, There’s always
new things I learned every challenge. If you are wondering what is it all about, just read it here.
Oh I almost forgot one thing, the egg in the recipe called for 38.5 gr which means less than one egg, so as advised on the milis that you could use the whole egg but then you should compensate the other liquid you use which was water. So I did just that, used up the whole egg (60 gr) then reduced th
e amount of water by 21.5 gr.
Now it’s winter time in Europe but dough likes warm spot in order for them to rise. At first I put my dough on top of the heating, and it worked ok. But then on the second fermenta
tion I put them inside the oven with very low temperature (30celcius). I moved the poor dough because the cats had been eyeing on them since the first time I put it on top of the heating. Other things that I was not sure about was the fermentation time, there were many versions in the explanation and milis. But in the end it came to a conclusion that you shouldn’t let your dough rise twice it’s starting size because then it would be what we call “over fermentation”. So mine was; first fermentation 1.5 hours and second fermentation 45 minutes.
I was a little bit creative actually with th
e filling, but sorry forgot to take picture of the roti isi (filled rolls). Besides plain dinner rolls I also made some rolls with filling; chocolate, milk and spicy hot tuna. Next time I make this bread I would surely take pictures. My bread turned out beautifully, just 15 minutes in the oven.
And what surprised me the most that after 2 days (I kept some to eat and test the next days) it was still soft and moist. As I made bread before both with and without bread improver this bread was really good for a bread that has got no added chemical beside
s the yeast itself. YAY to KBB for founding this recipe, another new baking knowledge!

White Bread

Recipe based on the baker’s percentage:

– 500 gr bread flour
– 9 gr salt (I used 5 gr)

– 38.5 gr granulated sugar (I used 20 gr)
– 31 gr powdered milk (dried milk solid)

– 5 gr instant yeast

– 38.5 gr egg, slightly beaten at room tem
perature (I used one whole egg 60 gr)
– 38.5 gr butter, room temperature

– 314 gr water (I used 292.5 gr)

Kolage KBB#14 White Bread


– Mix together the flour, salt, powdered milk, sugar and yeast in a 4
quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mix with a large metal s
poon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
– Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpan
e test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

– Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
– Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.
– Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans.
– Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.
– Preheat the oven to 350oF for loaves or 400oF for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the centre and rub a little vegetable oil into the slit.
– Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom.
– Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.