Ham was not very common in my hometown when I was still living there. When my mom needed it, she had to go to a 'chinese' traditional market called 'Gang Baru'. That's the best ham at that time. One day, she gave me the store's name and sent me to get ham because she was going to make macaroni schotel. So there I went, to our city's Chinatown. I parked my vehicle and searched for the store. That wet market is always busy in the morning, muddy and stinks. Getting parking spot in one round is considered lucky. Sometimes I had to take another round or park far away. My ex-boyfriend (now hubby) and I searched for the store but could find it. I was aggravated because I knew it was there. I blamed street vendors who were doing their business in front of the stores that I couldn't find the store. My mom laughed when I said that I couldn't find store named "Young". "The store's name is Yung", she said.
My mom used to cook this food on Christmas eve. I called my oldest sister on Christmas eve and asked if mom cooked it this year. She said that mom didn't cook because there are not many people at home anymore. My older sister lives in Jakarta, and I live far away from home.
Back then, since the ingredients was uncommon, and mom made it rarely, this is a very special food for us, and for our cousins too because mom always shared this to them. I still have that feeling until now.
Macaroni Schotel Adapted from book "Hidangan Peranakan Belanda & Cina"
Ingredients: 150gr elbow macaroni
100gr sliced ham/turkey, chopped
300 ml milk
75 gr grated cheddar cheese (I used American cheese)
Prepare macaroni by directions on box and drain well. Divide macaroni to three. Divide ham and and cheese into two section.
On a baking dish, arrange macaroni in the bottom then put ham in second layer, cheese on top of the ham then make another layer of macaroni. The very top is supposed to be the macaroni.
Mix eggs and milk, pour out to the layers of macaroni. Steam for about 20'. In the mean time, preheat the oven at 360'F. glaze top of steamed macaroni with egg yolk. Bake for about 15' or until the surface is golden brown.