Spaghetti with Tuna and Capers

When I make pasta I always remember my fellow foodie blogger, Deetha because she is a big pasta fan. But she said it’s not easy to find many shapes of pasta in Indonesia as well as the other pasta related ingredients ie: cheese, herbs etc. So I dedicated this post to her. Enjoy Deeth πŸ™‚

Spaghetti with Tuna and Capers

For 2 persons

– 200 gr dry pasta cooked according to package
– Handful champignon mushroom, sliced
– 1 small tin tuna in water, drained
– 2 tbs capers
– 2 garlic mashed
– 1/2 chili sliced
– Salt
– Pepper
– Dried Italian herbs (oregano, basil, thyme)
– Olive oil
– Flakes of Gouda cheese

– Heat up olive oil in a pan, when it’s hot add garlic and chili.
– Stir until garlic and chili are fragrant, add mushroom.
– When mushroom looks soft, add tuna, salt, pepper, herbs.
– Toss in the capers, spaghetti and more olive oil as you desire.
– Serve with flaked Gouda cheese.

Source: Me

Broccoli Fish Pie with Yoghurt Sauce and Dill

Real easy one pan dish, you could make it ahead and pop it in the oven when you want to eat it.

Broccoli Fish Pie with Yoghurt Sauce and Dill

Makes 8 ramekins or 1 big pan dish

– 400gr white fish fillet, cubed
– 300gr broccoli florets, blanched in hot water for 1 min
– 3 spring onion, chopped (only the white part)

For the mashed potato topping:
– 500gr floury potato
– 100ml milk
– Knob of butter
– Salt
– Pepper
– Nutmeg
– Chopped spring onion (only the green part)

– Peel potato and boil until real tender.
– Mash with potato masher along with milk, butter, salt, pepper and nutmeg.
– Mash until the mixture is smooth, add chopped spring onion.

For the yoghurt sauce
– 300ml yoghurt
– 1 egg
– Handful of shredded Gouda cheese
– 2 tbs chopped dill
– salt
– pepper

– Whisk the yoghurt with the egg.
– Add the rest of the ingredients.

– Layer the ingredients in the ramekins first fish- yoghurt sauce – – spring onion – broccoli – yoghurt sauce – mashed potato.
– Bake in pre heated oven 190C for 35 minutes until the surface is golden brown.

Source: Me

Vegetable Lasagna

The other day I was drooling over Mira’s lasagna. It’s been a while since I made one. I decided to make one but then I put lots more vegetable in my lasagna since I have to increase my vegetable intake but I didn’t want to make other vegetable dish to accompany the lasagna (read: lazy).

Mira, ini aku jawab tantanganmu di MP πŸ˜€ My lasagna was also not real lasagna since I didn’t use only meat sauce and I didn’t use mozzarella cheese but instead Gouda cheese from Gouda πŸ˜‰

Vegetable Lasagna

For 4 persons

– Half box no pre cook lasagna
– Shredded Gouda Cheese (belegen 30/40+)
– 1/2 recipe of bolognese sauce
– 1 recipe bechamel sauce
– 1 aubergine, diced
– 1 paprika, diced
– 50gr champignon mushroom sliced
– 1 carrot diced
– Some olive oil

Bechamel Sauce:
– 40gr butter
– 425ml milk
– 20gr flour
– salt
– black pepper
– nutmeg

– Melt butter in a pan, add flour, whisk quickly until smooth and thick, let it bubble a bit.
– Add milk little by little, stir throughly, bring it to boil, lower the heat.
– Add the rest of ingredients, continue stirring for 2 minutes, remove from the heat.

– Heat up the oven at 180Celcius,meanwhile the oven is heating up, heat up little bit of olive oil in a pan, add all the vegetables.
– When the vegetables look wilted, add the bolognese sauce. Continue stirring until the sauce is done.
– In an oven proof dish, layer the lasagna – vegetable bolognese sauce – bechamel sauce – shredded cheese. Repeat until the top of the dish. Cover loosely with aluminium foil.
– Bake in the oven for 30 minutes, then remove the aluminium foil and continue baking for 5-10 minutes.

Source : Me

American Blueberry Pancake

This is a perfect pancake for Sunday breakfast or brunch. The blueberry gave a nice tang of flavour to the pancake.

American Blueberry Pancake

For 2 persons:

– 200g self-raising flour
– 1 tsp baking powder
– 1 egg
– 300ml milk
– Knob butter
– 150g pack blueberries
– Sunflower oil or a little butter for cooking
– Maple syrup

– Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
– Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Source: BBC GoodFood

Egg Pesto Foccacia Sandwich

What a stupid me, finally I got the chance to take pictures with natural light….but I forgot to change the white balance… they are all turned out with blue cast on the white surface. And I didn’t realize it until I opened it on the computer…hiks……Was impossible to take another pictures of course since the sandwiches were long gone…..hihihi. So forgive me with this blueish photo…I did try really hard to make them not so blue anymore.

As for why I made this sandwich….classic reasons just because it was for free. It came in the kerstpakket (Christmas package) from mas Bule’s office. The theme of this year’s package was Italy it seems, as all the foods and utensils in the package all smells Italian. There were one set of salad bowl complete with it’s fork and spoon, a huge grill (to make panini I suspect), panini cook book, tissue, salad kit, red wine, amaretto, biscotti, sun dried tomato, coffee, olive oil, brie cheese and foccacia.

But I didn’t regret making this sandwich as I love Italian bread because to me they are tastier than normal bread…..maybe because of the olive oil in the bread (note to self: find that out).

Egg Pesto Foccacia Sandwich

For 2 persons

– 1 ready made foccacia bread, heat up according to the package
– 2 eggs boiled and sliced
– Some slices of brie
– 2 tbs of green pesto
– 2 tbs olive oil
– Handful of rucola mix salad
– Salt
– Pepper

– Cut foccacia as you like.
– Spread little bit of olive oil and pesto on the bread.
– Arrange eggs (sprinkle with salt and pepper), rucola and brie in the bread.

Source: Me

Tahu Campur Surabaya

Today’s menu is Tahu Campur Surabaya…but forgive me my friends…my eyes are really recipe tomorrow??? πŸ˜‰

Tahu Campur Surabaya

Forgive me, almost a week and still no recipe (lazy…I know). Now I got no more excuse….here it is. This recipe is from my father. He originally comes from Surabaya and of course is crazy about Surabayan food πŸ™‚

Serve 4-5 persons

– 1 block of tofu, cut and fried
– 500gr beef brisket, cut
– 1 head of lettuce, shredded
– 200gr bean sprouts, blanched
– 200gr egg noodle (mie basah), boiled

For lento (cassava fritters)
– 300gr grated cassava, squeze the water out from the grated cassava

Spices for the lento:
– 2 garlic
– 1/2 tsp cumin
– 3 lime leaves
– salt

– Grind the spice in mortar and pestle.
– Mix the spice paste with cassava and form a little oval shape.
– Steam for 10 minutes.
– Fry in hot oil until golden brown.

For the sambal petis:
– 5 garlic sliced and fried
– 5 chilies or according to taste
– Shrimp paste (petis) according to taste
– Kecap manis (Indonesian sweet soy sauce)

For the spice paste:
– 6 shallots
– 4 garlic
– 1 cm turmeric, grilled
– 1 tsp coriander
– 1 tsp cumin, toasted
– 1/2 pepper
– 1/2 tsp salt
– 2 lemongrass, bruised
– 1cm ginger, bruised
– 1 tbs shrimp paste (petis)

– Grind all ingredients except lemongrass and ginger into a paste.
– Fry a litle bit oil in a pan and fry spice mix, ginger and lemongrass until fragrant.
– Meanwhile boil beef with 1.5 ltr of water.
– Add fried spice mix into the broth.
– Continue cooking until beef is tender.
– Adjust the salt and pepper according to your taste buds.

How to serve:
– In a plate grind 4 pieces of fried garlic, petis, kecap manis and chili (according to your taste buds) until smooth.
– Add noodle, tofu, bean sprouts, beef and the broth.
– Add the lettuce and the lento.

Source: My father

Nasi Jenggo

If you ever come to Bali or live in Bali, you must know this humble dish. It’s easy to find the seller esp. at night in the terrace of a closed shop or just in the sidewalk. Just with one table, a huge basket full of nasi jenggo, some mineral water and other soft drinks. Because they usually appear at night that’s why nasi jenggo is popular with youngster who likes to go out at night and also they who likes to get cheap night food.

Nasi jenggo usually wrapped in banana leaves, most of the time it contains a handful of white rice with some shredded chicken, omelette, dried coconut, fried noodle, dried tempe and sambal though other combination is possible but the most important element here is the sambal. It’s hot and sharp yet it’s so addictive. Because of the portion of nasi jenggo one adult could easily eat more than two nasi jenggo. Though nobody wanted to make a bigger portion of it as then I think it will ruin the beauty and the concept of nasi jenggo itself πŸ˜›

When I was small I could buy nasi jenggo for Rp. 100-200, but now I heard from some of my friends price has gone up to Rp. 1500-2500.

I have a really vivid memory of what sambal nasi jenggo should taste. But the recipe of the sambal here is not from a real nasi jenggo seller, it was from my mother, however I found the taste quite the same and could make up my craving for nasi jenggo.

My nasi jenggo consist of:
– handful of white rice (nasi putih)
– omelette (telor dadar)
– shredded chicken Balinese style (ayam pelalah)
– dried tempe (kering tempe)
– dried coconut (serundeng)
– fried noodle (mie goreng)
– sambal

Here I will share how to make some of the condiments as I know most of you might know already how to make for example easy omelette πŸ˜‰

Ayam Pelalah (shredded chicken Balinese style)

– 500gr chicken meat preferably with skin as it is juicier, boiled and shredded
– 100ml chicken broth from the boiled chicken
– 6 shallots
– 4 garlic
– 1 cm lesser galangal
– 1 cm galangal
– 3 candlenuts
– 2 cm turmeric
– 3 bird’s eye chili or as desired
– 3 red chili or as desired
– 2 medium tomatoes
– 1 tsp dried shrimp (terasi)
– 2 tsp Indonesian palm sugar
– 1 tsp kaffir lime juice (or if you can’t find it just use normal lime juice)
– 1 stalk of lemongrass bruised
– 2 salam leaves
– 1/2 tsp salt
– some oil

– Blend all spices ingredients except lime juice, lemongrass and salam leaves in a food processor or in a pestle and mortar until smooth.
– Heat up the oil in a pan, add the spice paste, lemongrass salam leaves and chicken broth.
– Fry until the spices is fragrant and done, add shredded chicken.
– Continue cooking until chicken is done meaning a little bit brown color and broth has evaporated.
– Pour the kaffir lime juice over the chicken.

Mie Goreng (Fried Noodle)

– 200 gr of egg noodle cook according to package set aside, pour a little bit of oil on the noddle to prevent them from getting sticky
– 2 shallots sliced
– 2 garlic sliced
– 1 tsp sweet soy sauce
– 1 spring onion sliced
– salt
– pepper
– some oil

– Heat up oil in a wok, when it’s hot add shallots and garlic.
– Fry until they are fragrant, add noodle and the rest of the ingredients, mix well.
– Continue cooking until noodle is done.

Sambal Nasi Jenggo

– 10 bird’s eye chili
– 3 shallots
– 1/2 tsp dried shrimp paste (terasi)
– salt
– sugar
– some oil

– Blend all ingredients except oil in a food processor or pestle and mortar until smooth but not so smooth because you still want them to have a little bit of texture.
– Heat up oil in a pan, when it’s hot add the sambal, fry until sambal is fragrant and done.

PS: No, I didn’t get the recipe from that book in the picture, it was just a property πŸ˜‰

Aardappel Schotel

I got the original recipe from my host mother Vanessa and here it is the modified recipe from me.

Aardappel Schotel (Oven Baked Potato)

for 3-4 persons

– 200 gr potatoes, sliced and boiled until half soft
– 1 onion, diced
– 1 green paprika, diced
– 1 red pepper, minced
– 200 gr minced beef
– 3 garlic, minced
– little bit of oil for frying
– some shredded cheese (I used Gouda Cheese)

– 1 egg
– 200 gr garlic flavoured cream cheese
– 1 small can (150gr) creme fraiche (cook room)
– salt
– pepper

– Mix all sauce ingredients until smooth

– Stir fry garlic and onion in hot oil until fragrant.
– Add paprika, chili pepper, stir until they are all soft.
– Add minced beef, stir until beef is done.
– Preheat the oven to 200C
– Arrange half of the potatoes in a medium baking dish, followed by half of the minced beef mixture.
– Pour half of the sauce over it.
– Repeat the process one more time.
– Spread the shredded cheese on top.
– Bake for 20 minutes or until the top is golden brown.

Pesto Pasta with Marinated Chicken

Was thinking what to make for dinner……something that is easy, never made before and had to use the leftover in the fridge which was 1 jar of pesto sauce and sweet chili pepper filled with cream cheese. Already defrosted 1 chicken fillet so had to use it also. So here we go…

For 2 persons


For the Pasta:
– 300gr dry pasta ie. fusili, penne
– 5 litre of water
– pinch of salt
– some drops of oil

– Boil the water with salt and oil.
– Pour dried pasta in the boiled water.
– Cook until pasta is done according to the package.

For the Pesto Sauce:
– 2 garlic minced
– 1 onion minced
– 1 chili pepper minced
– 1 jar pesto
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 tbs dried Italian herb
– Little Olive oil

– Heat the olive oil in a pan and when it’s hot add garlic, chili pepper and onion.
– Continue cooking until garlic and onion are fragrant and turn colors.
– Add the rest of ingredients mix well and turn off fire.

For the Marinated Chicken:
– 200 gr chicken fillet
– 1 tbs garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 tbs olive oil
– Little bit more oil for frying the chicken

– Cut chicken in thin slices.
– Mix all the spices and oil and rub it onto the chicken.
– Marinate for min 15 minutes.
– Heat oil in a non stick/grill pan, fry chicken until both side is done.

– Serve the pasta with the chicken, pesto sauce and topped with sweet chili peppert filled with cream cheese.
– If you like you can pour parmesan cheese on top πŸ™‚

Italian Dinner

Came back from Italy with lots of kind of pasta, so Italian dinner party is a must! Invited Peter’s parents and there were also some friends (Eni and Hesti) at home this weekend because we wanted to celebrate Agustusan together at the Indonesian Embassy.

The menu were:
Appetizer; tapenade of sweet chili pepper filled with cream cheese, pesto tapenade and black and green olives. Those were eaten with sort of Italian biscuit with olive oil taste…heerlijk. Sorry no photos of these…they were too nice we forgot to take pictures lol.
Main Course; Pasta Bolognese, Salad ala Caprese, Green Salad and Ciabatta Bread
Dessert; Eggless Tiramisu

The table with pasta and the bolognese sauce.

The Eggless Tiramisu…..the best tiramisu ever!!!! If you are wondering about the roses in the pink water. It’s easy to make yet looks so pretty. Cut the stem of the rose. Colored the water with some food coloring and put the rose in.