Kari ayam is the Indonesian take on chicken curry. Unlike Indian curries, we use coconut milk instead of yoghurt, and a lot less spices as well, and with the addition of vegetables like carrot and potato, Indonesian curry is decidedly much milder compared to Indian version.
Ayam ungkep is Javanese friend chicken where chicken pieces are first cooked in spices prior to deep frying. A popular party dish since chicken pieces that have gone through the first cooking process can be kept in the fridge for several days and even longer if frozen. Prior to serving, deep fry chicken pieces to […]
Dishes that contain ang kak will have a distinctive bright red color, hence the color of the chicken and the soup. The color may be quite a shock, but the taste of this soup is so subtle and with a definite hint of ginger, a perfect soup to be had in cold weather.
I love Padang cuisine. Among the cuisines from so many regions in Indonesia, Padang cuisine is probably the most widely available no matter where you are in Indonesia, and it is easy to see why. In Padang restaurants, dishes are usually stacked in plates, and this marvelous sight can be seen from the restaurant big […]
Ayam rica-rica is a specialty from the city of Manado in Indonesia North Sulawesi. Rica means chili in North Sulawesi language, so ayam rica-rica translates to chicken with chili sauce. My family cannot tolerate dishes that are too spicy, so I usually omit the Thai chili since the red chili gives enough spiciness level that […]
Each region in Indonesia has its version of soto, typically prepared by first boiling meat (can be chicken, beef, entrails, or any combination), then the stock is further cooked by adding various spices. Soto is typically enjoyed by adding the meat with some carbs (steamed rice or simply boiled noodles), hard boiled eggs, some vegetables […]
Originated from Central Java, opor ayam (chicken cooked in coconut milk) is especially popular during lebaran (Idul Fitri) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat […]
One of the most ubiquitous dish sold in every Chinatown around the globe and it is a popular choice for lunch. I know of places that serve just this on their menu and survive for generations. It turns out that this dish can be easily prepared at home so you can now prepare this when […]
Another hand me down recipe from my Mom, which I absolutely love. My Mom likes to serve this as part of her must have dishes in our family Chinese New Year menu, not sure if it is common or not in other families, but I am very happy that it is so in ours 😀
Three cup chicken, or San Bei Ji in Chinese, is a very popular dish. Legend says that the original chef use one cup each of sesame oil, Chinese wine, and soy sauce to cook one chicken, but I somehow doubt that it would work, or maybe it will if I can somehow get a hold […]
Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white […]
Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be […]
Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am […]