Indonesian Soto Mie

A bowl of hearty street food from Jakarta that I always craves for. Soto mie is a beef soup that you mixed with beef flank & tribes cut, egg noodle, rice vermicelli, veggies slices and spring rolls . Everything goes well together in your mouth..I always ask for extra spring rolls, cause thats the best part . You can have it for lunch/dinner, rain or shine  doesn’t matter. It’s all worth it. Ok, I’m drooling as I type this.

The idea of making soto mie was flashing when I did groceries  shopping in a little supermarket near my Son’s school. They sell spring roll pastry!! You don’t know how happy I am to finally found this, and the next thing that popped  in my brain was SOTO MIE! I always want to make soto mie, but I don’t know how to make the spring roll pastry from the scratch, because it takes a lot of skill, work and cleaning ( yes I’m a lazy Mama) So, without further a due I browsed few recipes to several Indonesian food blogs and websites it looks like the recipes to make Soto mie is doable for amateur cook like moi. Hopefully I would not create a huge disaster in the kitchen.

Made this recipe for Saturday night and  We loves it! We still have some leftover and didnt mind having them for Sunday dinner..


For the broth :

  • 500 gr beef flank cut into pieces
  • 300 gr beef bones
  • 200 gr oxtails
  • 1 lemongrass
  • 2 bay leaves
  • salt & pepper
  • 2000 ml water

Spices to blend : 

  • 6 cloves garlics
  • 6 cloves shallots
  • 10 cm galangals
  • 4 candlenuts
  • salt & pepper

Spring rolls:

  • Spring roll pastry
  • 200 gr rice vermicelli  soaked in hot water
  • 3 cloves garlic
  • salt & pepper
  • vegetable oil

Condiments :

  • 200 gr egg noodle
  • 200 gr rice vermicelli soaked in hot water
  • half of chinese cabbage slices
  • 2 tomatoes slices
  • 2 limes slices
  • fried shallots
  • Sweet soy sauce
  • Bird eye chilli paste ( write in different post)

How to cook : 

  1. Boil beef flanks, bones and oxtails. Once the flanks are cooked set aside and continued to  boil the bones and oxtails. you can cook the oxtails in pressure cooker if you have one, it will be easier and put it back in the broth to make the broth rich in flavour. Put the lemongrass and bay leaves to add more fragrant.
  2. Saute the blended spices until  fragrant and put it in the broth. Add salt & pepper to taste.
  3. To prepare the spring roll filling , Add vegetable oil to a heated pan, sauce garlic until fragrant put rice vermicelli and give them a little tossed. Salt & pepper to taste and set aside.
  4. Prepare the spring roll pastry according to package instructions. Take 1 pastry, put the filling in the middle and roll. Do it until the filling are finish. You may still have some pastry  left.
  5. Add vegetable oils on heated pan, and deep fried the spring rolls

How to serve : 

Place the rice vermicelli, egg noodle, beef flanks,  in a bowl. top with slices of tomatoes, cabbage and spring rolls. Pour the broth, sprinkle with fried shallot, drizzle with lemon juice and sweet soy sauce, add chilli paste you desired.

Oh you can add Melinjo crackers or Emping as additional crunch if you like! Top Notch 🙂







Never taste this good Kale Salad

When the Kale fever hit few years back, I was so curious about this veggies but I had difficulty to get them. What’s the fuss all bout this super green? Well, they high in magnesium, contains high level of calcium, Vitamin A,C,K and antioxidant. Enough? The first time I tried them raw, they tasted bitter, not a good first intro for me. That’s why I prefer to disguise them as smoothies.

When we moved to Singapore, I can find them easily in Cold Storage or Fair Price and  have the choices for organic and non organic ones. Bored to using them as smoothies, I tried to make them as salad. But as they taste bitter I tried few dressings that can reduce or even cover the bitterness. And Voila, this Kale Salad with Maple vinaigrette  dressing so far is the best one.

Ingredients :

  • 1 bunch of Kale leaves. cut out the ribs and chop. Rinse and pat dry with paper towel
  • 1 gala apple. Cut into small pieces with skin on.
  • 1/2 cup of blueberries
  • 1/2 cup of dried cranberries
  • Brie cheese
  • 2 tbs olive oil
  • 2 tbs maple syrup
  • 1 tbs balsamic vinegar
  • 1 tbs dijon mustard

How to :

Maple Vinaigrette Dressing

Combine in a small bowl olive oil, maple syrup, balsamic vinegar, dijon mustard and whisk

Put the Kale leaves, apples, blueberries  and dried cranberries in a salad bowl  pour the dressing and tossed. Top with Brie cheese.

Perfect for sides or on it’s  own.


Breakfast Bruschetta

I try my best to serve something special for breakfast on weekend, but I want to keep it simple in the cooking process. Since my husband is a crunchy food craze, this breakfast bruschetta is a perfect combination of something healthy ( scrambled eggs, tomato) and Crunchy (baked French bread). They are easy to make,I promise they will be ready before your coffee finish 😀


  • 1  French bread. Slices into 5 cm thick, they will make about 8 – 9 pieces.
  • 3 teaspoons of unsalted butter.
  • 3 cloves of garlic. Minced.  (The more garlic the better for me, I love garlicky food :D)
  • 3 large eggs
  • 4/5 cubes of feta cheese
  • 2 tsp low fat mayonnaise
  • 1 tbs olive oil
  • 1/2 cup cherry tomatoes, diced.
  • Coriander or Basil as garnish on top

How to

  1. Melted the butter and add mince garlics. Brush on to the bread on the top side. Bake them in the oven at 180 C for 1o minutes or until toasted up to your liking.
  2. For the scrambled eggs, put together in bowl the eggs, feta cheese and mayonnaise. Give it a whisk.
  3. Add olive oil on the heated pan, pour the eggs mix, and stirring it until you get the consistency you desired.
  4. Spread the scrambled eggs on the toasted French bread, top with cherry tomatoes and garnish with Coriander or Basil

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Easy dinner : Yakisoba noodle

There is always a time when you feel lazy to prepare dinner, but don’t want to serve instant noodle for your darling hubby & kids. I always stock Japanese noodle in the house like Soba & Udon because they are so versatile to make with only few ingredients & will go along with any veggies. You can serve them hot or cold , dry or with soup.  For this recipe I only put celery & bell pepper since thats the only veggies I had in the fridge.

Ingredients :

  • 2 pkg of soba noodle. I use organic soba but you can use any kind of soba of your choice.
  • 1 celery sliced
  • 1 yellow bell pepper
  • 1 clove garlic minced
  • 1 tbs vegetable oil
  • 2 tbs low salt soy sauce
  • 1 tbs worcheister sauce
  • 2 tbs tonkatsu sauce
  • 1 tsp brown sugar

How to :

  1. Cook the soba noodle according to the package instructions
  2. For the sauce, combine low salt soy sauce, worcheister sauce, tonkatsu sauce & brown sugar in a bowl and light whisk.
  3. Put the vegetable oil in heated pan. Sauté the garlic but not long because it will burn. Add the celery and bell pepper cook until soften.
  4. Add the prepared soba and give it a toss.
  5. Pour the  sauce into the pan, and give a toss to coat the noodles. Stir fry about 2 minutes and turn of the heat.
  6. Serve in a plate or bowl. Sprinkles sesame seeds. Serve while hot.

If you a spicy fan like me you also add some chilli powder or oil to give it a kick ..yummm!