Balinese-Inspired Macaroni Gratin: A Kid-Friendly Delight
Enhance your family’s dining experience in Bali with this unique twist on a classic macaroni gratin. By incorporating local Balinese ingredients and presentation styles, this dish becomes both a comforting favorite and an exciting culinary adventure for your children.
Table of Contents
What is Macaroni Gratin?
Macaroni gratin is a beloved comfort dish featuring tender pasta enveloped in a creamy béchamel sauce, topped with cheese, and baked to golden perfection. Originating from French cuisine, it has been embraced worldwide for its simplicity and rich flavor, making it a favorite among children and adults alike.
Balinese Twist: Incorporating Local Flavors
To infuse this classic dish with Balinese flair, we’ve selected local ingredients that are readily available in Bali:
Kecap Manis: A sweet soy sauce that adds depth and a hint of sweetness to the dish.
Candlenuts (Kemiri): Often used in Indonesian cooking, these nuts provide a rich, buttery flavor.
Pandan Leaves: Known for their aromatic qualities, pandan leaves impart a unique fragrance to the béchamel sauce.
Balinese Spices: A blend of turmeric, coriander, and lemongrass to introduce subtle warmth and complexity.
Ingredients for 4 Kids
For the Macaroni Gratin:
200g elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
500ml whole milk
2 pandan leaves, tied into knots
2 tablespoons kecap manis
50g grated cheddar cheese
Salt and pepper, to taste
For the Balinese Spice Mix:
2 candlenuts (kemiri)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 stalk lemongrass, white part only, finely chopped
2 cloves garlic
1 small shallot
Steps to Prepare
Step 1: Prepare the Balinese Spice Mix
Gather Ingredients: Collect candlenuts, ground turmeric, ground coriander, chopped lemongrass, garlic cloves, and a small shallot.
Combine: Place all ingredients into a mortar and pestle or food processor.
Process: Grind or blend until a smooth, cohesive paste forms.
Set Aside: Transfer the spice mix to a bowl and reserve for later use.
Step 2: Cook the Macaroni
Boil Water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
Add Macaroni: Introduce 200g of elbow macaroni to the boiling water.
Cook: Stir occasionally to prevent sticking, cooking until the macaroni is al dente (firm to the bite), typically following package instructions.
Drain: Once cooked, pour the macaroni into a colander to drain excess water.
Set Aside: Allow the drained macaroni to rest while preparing the sauce.
Step 3: Prepare the Béchamel Sauce
(ALT: Balinese-Inspired Macaroni Gratin: A Kid-Friendly Delight | Steps To Prepare -3)
Melt Butter: In a saucepan over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
Add Spice Mix: Incorporate the prepared Balinese spice mix into the melted butter.
Sauté: Stir continuously for 2-3 minutes until the mixture becomes aromatic, indicating the spices are cooked.
Create Roux: Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly to form a roux. Continue cooking for 1-2 minutes to eliminate any raw flour taste.
Add Milk Gradually: Slowly pour in 500ml of whole milk, whisking steadily to ensure a smooth, lump-free sauce.
Infuse with Pandan: Add the knotted pandan leaves to the sauce.
Simmer: Reduce heat to low and let the sauce simmer for about 5 minutes, stirring occasionally to prevent sticking.
Remove Pandan Leaves: After simmering, extract and discard the pandan leaves.
Season: Stir in 2 tablespoons of kecap manis, and adjust the sauce with salt and pepper to taste.
Step 4: Combine and Bake
Preheat Oven: Set the oven to 180°C (350°F) to warm up.
Mix Pasta and Sauce: In a large bowl, combine the cooked macaroni with the béchamel sauce, ensuring each piece is well-coated.
Prepare Baking Dish: Lightly grease a baking dish or line it with banana leaves for an authentic Balinese touch.
Transfer Mixture: Pour the macaroni and sauce mixture into the prepared baking dish, spreading it evenly.
Add Cheese: Sprinkle 50g of grated cheddar cheese uniformly over the top.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly.
Serve: Once baked, remove from the oven and let it rest for a few minutes before serving to allow the flavors to meld and the dish to set slightly.
Tips for Serving Balinese-Style Macaroni Gratin
Banana Leaf Lining: Enhance the presentation by lining the serving dish with banana leaves, a traditional Balinese touch.
Garnish with Fresh Herbs: Sprinkle chopped fresh coriander or basil to add color and freshness.
Side of Sambal: Offer a mild sambal on the side for those who enjoy a bit of heat.
Nutrition Facts
Per Serving (Approximately 1 cup):
Calories: 350
Fat: 15g (8g saturated fat)
Cholesterol: 40mg
Sodium: 450mg
Carbohydrates: 40g (6g sugars, 2g fiber)
Protein: 15g
FAQs
Q: Can I prepare this dish in advance?
A: Yes, you can assemble the gratin ahead of time, refrigerate, and bake just before serving.
Q: Are there vegetarian alternatives for this recipe?
A: Absolutely! Substitute dairy-free butter, plant-based milk, and vegan cheese to accommodate dietary preferences.
Q: Where can I find candlenuts and pandan leaves in Bali?
A: These ingredients are commonly available in local markets and supermarkets throughout Bali.
Q: Is this dish suitable for toddlers?
A: Yes, ensure the spices are mild and the pasta is cut into manageable pieces for younger children.
Q: Can I add vegetables to this gratin?
A: Certainly! Incorporate steamed broccoli, peas, or carrots to boost the nutritional value.