To satisfy his craving, I tried to make the chilli myself. I remembered my mom used to make this when she was visiting few years ago. The recipe is pretty simple anyway. So far, he loves it. When I made this chilli relish, I put it in the jar and store it in the fridge They could last for few weeks, but they never last that long in our fridge

Ingredients

• Grilled Chicken/Fried Chicken
• 1 small to medium size onion, peel
• 250 gr red chillies
• 20-30 small red chillies (more or less depending on your preference)
• 30 gr garlic, peel
• 60 gr shallot, peel
• 3 small to medium size tomatoes
• 25 gr terasi (shrimp block, you can get from Indonesian groceries), grilled on the pan for few minutes until the colour changed
• lime leaves
• lime juice
• sugar to taste
• salt to taste
• 2 tbsp oil

Instructions

1. Heat oil in the wok.
2. Do not cut or dice anything. Add onion, chillies, garlic, shallots, tomatoes to the wok. Stir fry them until they soften and changed in colours for about 15 minutes or so.
3. Using a hand held blender, blend everything plus the terasi until puree.
4. Then add sugar, salt and lime juices. Add them a little at the time and adjust the taste.
5. Cut the lime leaves into tiny pieces straight into the puree mixture.

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

My tips to this dish:

• Soak the satay sticks in the cold water for at least 30 minutes to prevent the stick from burning.
• Reserve the chicken oil whenever you cook the marinade chicken, so you can use it for grilling satay. You can freeze the oil too.
• It is best to marinade the chicken overnight.
• When you sticks the chicken onto the skewers, try to alternate the meat with the fat.

I haven’t include the peanut sauce recipe yet, simply because I never measure them every time I cook them. In fact, I rarely measures when I cook (don’t rely to much on my measurement ) Here are the step for making my peanut sauce (without measurement):

1. Using a wok, roasted peanut with skin on with low heat. It could take up to 30 minutes, depending on how much you have.
2. Peel the skin off the peanut. Try to rub them with your finger. The skin should fall pretty easily.
3. Puree the peanuts. You could leave some of them crush not puree.
4. Puree the bumbu (garlic, shallot, chilli).
5. Heat pan with oil. Fried the bumbu, lemon grass, lime leaves, bay leaves until fragrant.
6. Add the peanut and water (add as you need).
7. Add tamarind (diluted in hot water) and palm sugar and salt.
8. From this stage, you adjust the taste as you go along. They should be sweet and spicy with a slight saltiness and sourness.

Ingredients

• 500 gr chicken thigh fillets, cut into small pieces
• 5 cloves garlic
• 3 pcs shallot
• about 1 tbsp grated ginger
• 5 pcs candlenut, roasted
• salt
• chicken oil for brushing
• sweet soy sauce (kecap manis) for brushing
• satay sticks (to prevent the sticks from burning, soak them in cold water for 30 minutes or so)
• peanut sauce

Instructions

1. Using a blender, pureed garlic, shallot, ginger, and candlenut.
2. Marinate the chicken pieces with the pureed mixture overnight. Stick the chicken pieces into satay sticks.
3. It is best to use the charcoal BBQ,but you can still use the oven (like me). Grill the chicken at 200 C. Brush them once in a while alternately with chicken oil and sweet soy sauce.
4. Serve them with peanut sauce and cucumber or rice cakes (ketupat lontong).

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

Ingredients

• 1 whole chicken, cut into small pieces (or you could use drumsticks or wings)
• 1 lime to marinate the chicken
• salt to marinate the chicken
• 4 medium potatoes, cut into wedges, deep fried
• 1 tbsp of mince garlic
• 3 shallots, sliced
• 3 tbsp Kecap Inggris (According to the web, it is similar to Worcestershire sauce. I never use one before)
• 6 tbsp Kecap Manis (add more or less)
• salt to taste
• oil for deep frying
• 2 tbsp of margarine (I used Blue Band brand)

Instructions

1. Marinate chicken pieces with lime juice and salt. Leave for at least 15 minutes.
2. Deep fried the chicken.
3. Heat the wok. Add in margarine.
4. When melted, add in garlic and shallots and stir until fragrant for about 2 minutes.
5. Add Kecap Inggris, Kecap Manis, and salt. Stir until combined.
6. Add in fried chickens and potatoes. Stir to coat evenly. More Kecap Manis can be added.
7. Serve with warm rice.

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

One fine afternoon, I just thought to pay a visit to my neighbor, Sydney Fish Market. I forgot the last time I went there. Getting a pram ready for Nathan and the baby carrier ready for Theo. We were on our way to the fish market. My shopping list were teriyaki eel for my unagi nigiri, salmon sashimi for my sushi rolls and nigiri, crab stick for california rolls and fish eggs for my sushi decoration.

We were there around 4 o’clock which was a bit too late because some of the shops were closed already. Thank God, I still got what I need. I bought the avocado as well in their fruit market because they were ripe and at reasonable price.

I had been researching on few websites on how to cook a perfect sushi rice. They say that the key to a perfect sushi lies in its rice. You need to do your rice right to have a decent sushi. I found this perfect website with great instructions and tips. If you would like the recipe, click here.

I took my chances on cooking the rice using a standard rice cooker not a sushi rice cooker. It turned out perfect, and I was relieved and happy as I could do my sushi quick and easy. Here are some photos of my first attempt sushi making. I did some tuna cucumber rolls, tuna avocado rolls, and chicken katsu rolls as well the next day but didn’t do the documentation.

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

Nathan had 3 birthday celebration and it was just because we couldn’t book the function place soon enough. He had his first birthday on the 29th of August (his actual birthday) with me, his dad and little brother. His second birthday was on 31st of August at his kindergarten. It was only singing, blowing candles and eating cakes with his friends and teachers. Now the third celebration on the 18th of September was a big one.

Party Guest: 30 – 35 people

Party Menu:

• Nasi Tumpeng (Yellow Rice), 4 kg of rice
• Ayam Bakar Bumbu Rujak (Grilled Chicken), 5 whole chickens
• Sambal Terasi (Sambal with Shrimp Paste), 500 gr chilies
• Rendang (Beef Rendang), 5.5 kg beef
• Sambal Goreng Hati (Chicken Liver Sambal), 2 kg potatoes, 2.5 kg liver
• Tahu Tempeh Bacem (Fried Tofu and Tempeh marinated in palm sugar and herbs), 2 boxes of tofu, 2 packs of tempeh
• Perkedel (Fried Mashed Potatoes), 4 kg potatoes
• Mie Goreng Ulang Tahun (Fried Egg Noodles), 700 gr egg noodles
• Gado-gado, 1 lettuce, 1/2kg potatoes,1 box tofu, 1 cabbage, 4 cucumbers, 1 dozen eggs
• Peanut Sauce for Gado-gado, 1 kg peanut
• Strawberried Treasure Cupcake with Cream Cheese Frosting

The cooking plan was thought through weeks ahead. Monday and Tuesday were for herbs and nuts pureeing and sambal terasi. Wednesday and Thursday were for cooking chicken, beef rendang, tahu tempeh bacem, and perkedel. They were all packed in an airtight container inside the fridge. I should actually took a picture of how my fridge look like. I didn’t have the time to take a photograph. My head and hands had been pre-occupied almost all the time. Friday was dedicated for the cake. The decorating part had to be done after the birthday boy fell asleep. Friday afternoon was for cooking sambal goreng hati.

Everything was as I planned and imagined by Friday afternoon. When my husband went home from work, I asked him to drive me to the groceries store. I wanted some chocolate coins to decorate the Pirate Ship birthday cake. I also had to buy some chillies for the peanut sauce. This chili thing for the peanut was something that I didn’t expect to happen, but I believed that it wouldn’t cost me my time. Well, my husband had another plan. He was hoping to get a parking on Friday night in the city so he could stop by the Apple store to get an Ipad. What a timing huh. We circled the city for few minutes. It felt like hours to me. Time was ringing TICK TOCK!!!  TICK TOCK!!!  inside my head. Well long story short, we couldn’t get the chocolate coins and by the time he got the parking, the Apple Store closed (LOL).

The birthday boy was asleep by 9 o’clock, but the baby kept waking up and asked for frequent breast feed. Well I think it was around 1.30 AM I was done with the cake decorating. A little story behind the cake. I was planning on making the Dinosaurs cake for a long time, but I couldn’t seen to get matching merchandise like goody bags, plates, toys and decorations. When I was hunting for them, I found lots of Pirate things instead, so we decided the theme is ” Ahoy there… YARGGGG Pirate”. Look at these goodies bags, aren’t they cute?

I searched through probably about hundred of pirate cakes on the internet to brainstorm my idea. They are almost have the same shape and I was kinda combining lots of different ideas that suits me and the decorations available. I designed (well it wasn’t really designing, but arranging stripes of red and white at Photoshop) flags and printed them few days before so that I wouldn’t rush at the last minute. The recipe used was Rich Chocolate Cake , because I think it was the easiest, simple and tasty cake. I made 5 layers of 30 by 30 cm. Having all the plan on how big the ship was going to be and drawn the template on the paper made the shaping of the cake so much faster. And Taaaa Daaaa….. here comes the cake.

If I could do something different, I would:

• Make 3 batches of Swiss Meringue Buttercream instead of 2. As seen on the picture, the cake was lacking on the water and wave.
• Not using the Astor (roll chocolate wafers), as the were too big and look a bit dodgy. I would chose something slimmer like chocolate wafer sticks.
• The chocolate wafers were started to brake because I stand them vertically. I should stack them up instead.

This was another Tumpeng platter I created (I am now starting to take orders, you could see the details on the “I SELL” page). I tried to improve my carving skills every time I had a chance to make one of these. The new addition of my creation is the cucumber, look at how the spread open. I am so pleased

These cupcakes were chocolate cupcakes with strawberry buried inside them, topped with cream cheese frosting, sprinkled with some brown sugar and had a cool pirate flag on each. I didn’t have a chance to take the picture of the inside, because they were all gone very quickly. I tasted one though, and they are so good with a very fresh taste from the strawberry and creamy taste from the cream cheese. Super duper yummy !!!

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

I ate this Kung Pao Chicken once in Chinese Restaurant in Indonesia. However, I don’t really remember how this meal supposed to taste like anymore. Well, I might just gave this recipe a  go. I didn’t really follow the recipe to the words though. I was sort of adjust it to the quickest and easiest way (according to me of course). At least they were good for our dinner variety.

Ingredients

Recipe adapted from Rasa Malaysia: Kung Pao Chicken, for details click here

• 600 gr chicken tenderloins, cut into bite size
• 1 tbsp corn starch, to marinate
• 1 tsp mushroom soy sauce Pearl River brand, to marinate
• 1 tsp light soy sauce Cap Dua Angsa brand, to marinate
• 1 tbsp rice wine vinegar, to marinate
• 1 tsp olive oil, to marinate
• 1 handful roasted cashew nut
• 2 long chilies, cut
• 1 tbsp grated ginger
• 1/2 tbsp mince garlic
• 1 small onion, sliced
• 1 1/2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp water
• 1 tsp corn starch
• 1 stalk spring onion, chopped
• oil for stir frying

Instructions

1. Marinate the chicken pieces with corn starch, soy sauce, rice wine and olive oil for at least 30 minutes.
2. Heat oil in the wok. Add in garlic and stir until the fragrance is out.
3. Add in ginger, onion and chillies and stir for 1-2 minutes.
4. Add the marinated chicken pieces and cook until the chicken is almost done.
5. Add soy sauce and sugar and stir. Add a little bit of water if necessary.
6. Give a taste and add more soy sauce and sugar according to your preferences.
7. Add diluted corn starch to the mixture and stir.
8. Switch the heat off and add chopped spring onions.
9. Just before serving, add roasted cashew nuts.

Culinary tradition: Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

So, I prepared the Stir Fried Broccolini with Oyster Sauce paired with Cashew Chicken with Vege as the risen awareness of a “healthy lifestyles”. The verdict from the carnivores, they absolutely love it and finished them all in a day. You could absolutely throw any vegetables available in the fridge and mix it with the stir fry. The key is to roasted your own cashew nut. It tastes so much better then the roasted and salted nut available in supermarket.

Ingredients

• 200 gr chicken breast, slice
• 1/2 tomato,cut into wedges
• 3 cloves garlic, mince
• 1 chilli, cut
• 1 small carrot, slice
• 1 small capsicum, slice
• about 1 big bowl of Chinese cabbage
• 2 stalk of spring onions, cut
• salt to taste
• 1 tsp corn flour diluted in water
• about 1 cup roasted cashew nuts
• oil for stir frying

Instructions

1. Heat oil in a wok. Add in garlic and stir until the fragrance is out.
2. Add the tomato wedges and stir until they are soften.
3. Add the chicken and salt, stir until they are about 70-80 % cook.
4. Add in chilli and do a quick stir.
5. Add in carrot and do a quick stir. Add a little bit of water to prevent burning or sticking to the wok.
6. Add capsicum and Chinese cabbage and stir. You could add a little bit of water. (The total water add should not exceed 1/2 cup)
7. Do a quick taste. Add salt if needed.
8. Add in diluted corn flour and stir for 1 minute.
9. Add spring onions and stir. Switch off the heat.
10. Just before serving, sprinkle roasted cashew nuts on top.

Culinary tradition: Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

It is really hard for me to explain how to cook a very nice homely mie goreng in this blog. As long as you do your stir very quickly, then you got a nice mie goreng. I guess you have to use your senses. Good luck

Ingredients

• 300 gr egg noodles (treat according to the packet instructions)
• 100 gr chicken breast, slice thinly
• about 1 cup meatballs, slice thinly
• 1 tbsp mince garlic
• 1 medium shallot, slice
• 1 large carrots, julienne cut
• 1 small green capsicum, slice
• 1 stalk spring onion, slice
• 2 eggs
• 2 tbsp sweet soy sauce or just enough to achieve the light brownish colour
• 2 tsp fish sauce
• salt and white pepper, to taste
• oil for stir frying
• deep fried shallot to serve

Instructions

1. Heat oil in the wok. Add in garlic and shallot, and stir until the fragrance is out.
2. Add in chicken slices and stir until the chicken is almost cooked through.
3. Add in meatball slices and do a quick stir.
4. Make a well in the middle and break in eggs in the middle. Add in about 1 tsp salt (you could add some more later on if it is not salty enough). Do a stir  every few seconds.
5. When the egg mixture is still wet, add the carrots and stir.
6. Add the cooked egg noodles and green capsicum and stir.
7. Add in sweet soy sauce and fish sauce and stir.
8. Add white pepper and stir.
9. Now it is time to taste your noodle. Add salt accordingly.
10. Add in spring onion and switch off your stove. Stir.
11. Serve with deep fried shallot.

Culinary tradition: Chinese, Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

My busy Monday started with preparing my oldest son morning tea and lunch box, then dropping him at kindy. Then off I went to the kitchen preparing this cake with few pauses because the little one waking up. Sorry baby, probably you are not used to the loud mixer sound, well you better get use to the sound as you will hear it most of the time in the upcoming future. I will post the recipe later with few notes and tips as I didn’t do so well with this cake.

How my oldest boy felt so happy looking at the cake. He always excited looking at cakes because he loves singing the birthday song and blowing off the candles. This time, he did like uncountable times of singing, blowing and clapping hands. I guess it was kinda like a little practice before his upcoming birthday at the end of August.

Tuesday was all about planning, scheduling and shopping. Garlic, shallot, ginger, turmeric, candle nut, lemon grass and chillies for pounding, grinding and pureeing. Banana leaves, garlic shoots, broccoli, spring onions, parsley and carrot for decoration. Glutinous rice and flour, coconut milk and cream, potatoes, tofu, chicken eggs and quail eggs, prawns, can of petai in brine for the ingredients.

Buzzz… grrrrrrr…buzzz…. grrrr, that was the sound of Wednesday. Oh not to forget the hwaaaaaa… ooowaaaaacccchhhhh… (baby crying) and mommy look at this… mommy I want this that and it goes on and on and on…

Thursday, let’s the kitchen war begin!!! YAY and hubby had a day off, meaning that lots of lots of help with my two boys. Early in the morning, hubby and the oldest one went to the embassy to renew the passport and that made me so much easier in arranging banana leaves on platter. This was my third attempt in making the platter.

• The first one was last year on my boy’s birthday. Result: unsuccessful because of poor time management.
• The second attempt was last December on hubby’s birthday. Result: unsatisfied because of lack of research on how to arrange and decorate your dishes on the platter.
• The third attempt: Satisfied, however still need to improve on decoration varieties and perhaps bigger platter will be result in a much more attractive looks.
• Note to myself: find a storage space in the tiny apartment to store a new big platter

Here are the dish starting from yellow rice clockwise: Nasi Kuning (Festive Yellow Rice), Sambal Udang Pete Balado (Prawns with Petai cooked in Sambal Chilli), Perkedel (Fried Mashed Potatoes), Telur Dadar Gulung (Rolled Omelet), Tahu Bacem (Fried Tofu Marinated in Palm Sugar and Herbs), Sambal Bajak Terasi (Sambal Chilli with Shrimpt Paste Bajak style in Tomato Basket), Mie Ulang Tahun (Fried Egg Noodles with Red Boiled Quail Eggs), Ayam Panggang Kremes (Grilled Chicken).

Conversation with Hubby while preparing those Tumpeng dishes around 4 PM:

Me: OMG we ran out of rice. We need to buy them ASAP.

Hubby: Ahhhh… I don’t wanna go out anymore today (answering with sleepy eyes, laying on the carpet)

Me: Oh well I suppose I could go tomorrow buying rice (25 kg) and chicken for Saturday (about 28 pcs of Chicken Maryland, those are for Theo’s one month things. We usually gave a packet of yellow rice with chicken, red egg, red traditional cake, and sweets to close friends and relatives. Traditionally, this thing is done to let them know that there is a new baby born in the family)

Hubby: Zzzzzzz… (snoozing already on the carpet while the toddler destroying the house with all of his toys all over the house)

Friday, lots and lots and lots of thing had to be done. First thing, feed all the boys then bath them and myself. Before we went out, it was already 12.30 PM. I was in a panicking zone. We all went to the city and darn it.. as usual no parking spot. Thank God I had a help that day from a friend. She watched the boys while I parked my car in a no parking zone (hoping that no parking office will pass and give me a ticket). I ran to the shop telling to the housekeeper that I need a 25 kg rice and then straight to the butcher asking him to give me 28 pieces of chicken maryland. I told them to be quick as I parked in the no parking zone. The porter carried the rice to the car, but there was no sign of the chicken from the butcher yet. I ran straight to the car and I was so lucky to spot a parking spot, although it meant that I had to drive backward about 5 metres on a busy zone. Back to the butcher asking him where the hell was my chickens. Surprisingly he handed me a big box of chicken.

Me: (still looking surprised) OMG how come you gives me the box? I only asked for 28 pieces of chicken.

Butcher: Yes 28 pieces of chicken maryland.

Me: (wondering how big those chicken pieces hidden inside the box) Mmm.. I need someone to help me carry this box to the car

Butcher: Okay.. no worries

Me: Hang on a second, I need to buy extra lemon grass

(Butcher kept going and went out of the store without me while I was paying the shopkeeper. Me following behind him and running)

(Me Arrived at the back of the car panicking and worrying that all those salmonella leaking and dripping from the wet box would contaminate my beloved car. I quickly placed lots of plastic bags on the car so the butcher could place that salmonella box on top.)

I think the box weighs almost 20 kg and don’t ask me how I get them all up to my apartment. A very hard work indeed. I had a very busy day and night after the chicken arrived on my kitchen station.Lots of chopping on the extra chicken fat. Lots of pinching the extra feather left on the huge chicken pieces. I wonder how big the chickens were when they were alive. I had to finish at 1.30 AM in the morning since my brain wasn’t really synchronized with my doing anymore.

All I can say about Saturday was busy hectic and kind of panicky, not so much for the cooking but for my two nagging boys. We started the delivery at 12.30 PM and arrived back home at 7.30 PM at night. What a journey, starting from inner west, eastern, northern, west, and city. Well thank God both of my boys was behaving nicely, especially the little one who slept all the way through and only woke up once for a fed.

This is one of the packet we delivered to relatives and close friends. I made 25 packets of them, each consists of Nasi Kuning (Festive Yellow Rice), Ayam Panggang Kremes (Grilled Chicken), Telur Merah (Red Boiled Egg), Kue Ku (Glutinous Rice Cake filled with Mung Bean Paste).

Cap Cai is a common vegetable dish to serve at Indonesian Chinese dining table. It consists of various vegetable stir together and complemented with quail eggs or meatballs or chicken or meat. The sauce is slightly thickened with diluted corn flour at the end of cooking process. This is also one of the must dish which is always ordered by my grandparents when we dine out at Chinese restaurant.

Ingredients

• 3 cloves of garlic, sliced
• about 2 cups of cuts chinese cabbage
• about 1 cup of sliced carrot
• about 1/2 cup of snow peas
• about 1 cup of cuts cauliflower
• about 1/2 cup of cuts spring onion
• 1/2 cup of water
• 1 dozen of quail eggs, boiled and peeled
• about 2 cups of meatballs
• salt to taste
• diluted corn flour to thicken the sauce
• oil for stir frying

Cooking time (duration): 20

Culinary tradition: Chinese, Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

Sydney’s weather has been unfriendly for weeks now. The rain has been pouring non stop throughout the week and that made me feel like I want to stay indoors. Lucky my husband offered to drive me to the Paddish Market in the afternoon, so I could do some quick shopping. I went to a butcher and bought a whole chicken. I also asked them to chop them into small little pieces, and one of Laksa making task is done. I went to the groceries store next to the butcher instead of crossing the street to get to Paddish Market, because the rain was pouring so bad. It turned out that the grocery store did not have any fresh lemon grass left, however the do have some finely chopped frozen one. I thought that would do for me.

We arrived home at half past six and I went straight to the kitchen to prepare everything. I was hoping that we could have dinner by half past seven. I would say that making laksa is not a hassle or hard work at all. It was pretty simple and quick. Just be aware of the chillies if you are not a big fan of some hot and spicy stuff. I used about 10 dried chillies and to my surprised, it was pretty hot for my toddler liking. My 2 years and 9 months son like a little bit of chilli in his food but this is just a bit way of his range.

Ingredients

• 1 whole chicken about 1.5 kg, cut into little pieces (ask your butcher to do it)
• 6 cloves garlic
• 4 cloves shallot
• about 2 fingers ginger
• 8 dried chillies or less, soaked in hot water
• about 10 gr belacan/shrimp paste (I used 2 dried blocks of belacan)
• 4 pieces of galangal, about the size of 20 cents coin
• 1 stalk of lemon grass, bruised
• 3 bay leaves
• 2 tsp of turmeric powder
• 400 ml of coconut milk
• about 800 ml of water (water is needed to thin the laksa. They should be light, so add water as needed)
• salt, sugar and lime juice to taste
• a packet of fried tofu puffs
• oil for stir frying
• vermicelli noodles, soaked in the cold water
• egg noodles (optional)
• bean sprouts to serve
• spring onions to serve
• fried shallots to serve

Cooking time (duration): 45

Culinary tradition: Malaysian, Singaporean

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

Back to the chicken wing journey from Woolworths to my kitchen. Woolworths sold this bulk pack of chicken wings which sounds economical and ended up me on buying them. I had no idea at that time what I am going to do with them. I thought just buy them first and figure it out later what I can do with them. Anyway, I ended up making this dish because it was almost 2 o’clock in the afternoon and I had to pick up my toddler at kindy. I need something quick and easy for my lunch and there was it Fried Chicken with Sweet Soy Sauce.

If you would like to share this dish with the little one, don’t slice the chillies up. Leave them as whole, so the adult could still enjoy the spiciness of the chillies on their own plate.

Ingredients

• 1.5 kg of chicken wings
• juice from 1 lime to marinade
• salt to marinade
• 2 cloves of garlic, minced
• 1 clove of shallot, sliced
• half punnet of cherry tomatoes, cut in half
• small chillies, according to your preferences
• 3/4 cup of sweet soy sauce
• salt to taste
• oil for deep frying and stir frying

Cooking time (duration): 20

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

Ingredients

• 1 whole chicken (about 1.6-1.8 kg), cut into small bites about 20 pcs
• 2 tbsp lime juice to marinate
• 1 1/2 tsp salt to marinate
• 250 gr green long chilli, puree
• 1 /2 tbsp garlic puree
• 3/4 tsp salt or to taste
• 1 tbsp vinegar or to taste
• 1/2 tbsp tomato sauce
• 1 1/2 tbsp sugar or to taste
• oil for deep frying and stir frying

My suggestions before you start to cook this dish are:

• When you marinate the chicken, make sure all the pieces is coated evenly with the marinade mixture. Do not put too much sweet soy sauce, just enough to cover. Otherwise, when you deep fried them, they will be darken and bitter on the outside (because the sweetness in the soy sauce make them to burn quickly) and under cook on the inside.
• Use medium heat to deep fried them, so they don’t get burn to quickly on the outside.
• When you want to stir fried the chilli, use generous amount of oil to start with. What I meant is heaps of oil, where the oil is covering the chilli mixture.
• I found that everytime I bought chillies, they always have different level of heat, so always remember to adjust the sweetness, saltiness, and sourness to taste.

Ingredients

• 1 whole chicken (about 1.6-1.8 kg), cut into small bites about 20 pcs
• 1/2 cup of sweet soy sauce or just enough to coat the chicken, could be more or less
• 3 tbsp of garlic puree (2 tbsp for marinating and 1 tbsp for stir frying)
• 2 tsp of five spice powder or ngo hiang powder
• 1 tsp of white pepper
• about 1/2 kg potatoes, cut into wedges and deep fried
• 250-300 gr of red long chilli puree
• 1 tsp of salt
• 1 tbsp of vinegar or to adjust accordingly
• 2 tbsp of sugar or to adjust accordingly (see note)
• 1 tbsp tomato sauce
• oil for deep frying and stir frying

Ingredients

• 250 gr chicken breast fillets, sliced
• 1 small carrot, sliced
• 1 small zucchini, sliced
• 2 stalks celery, sliced
• 100 gr bean, chop into 2 or 3 parts
• 1 tomato, chop into wedges
• a handful of roasted cashew, optional
• 2 cloves of garlic, sliced or minced
• 2 tbsp of oyster sauce, more or less according to your preferences
• little bit of water just enough
• salt and pepper
• oil for stir frying