Spicy Shredded Chicken

shredded chicken

My favorite spicy shredded chicken from Indonesia ❤ you should like spicy food if you like to try this recipe

cos if it’d be a no No for people who don’t like spicy food, a tip actually the more various kind of chili you to add in this recipe the merrier it be 😀  it tasted best with 3 kind of chili but it’s also fine if you don’t want to be burn just use two kind of chilies like on this recipe, okay.. let’s the cooking begin..

you need…

  • 1 kg chicken (with bones as when you boil it add more flavor to the chicken)
  • 1 tbsp vinegar
  • 3 cloves garlic, diced
  • 1 tsp coriander powder
  • 1 and half tsp brown sugar
  • 1 tsp salt
  • 700ml water

For sauteing

  • 3 green peppers
  • 3 red chillies, thin sliced
  • 5 cloves garlic, diced
  • 5 shallots, diced
  • 1 tomato, diced
  • 1 1/2 salt
  • 1 tsp sugar
  • 1 tsp shrimp paste
  • olive oil
  • 5 kaffir lime leaves

In a pan add water to boil add chicken, garlic, vinegar, coriander, salt, pepper to taste,  brown sugar, bring to boiled til the chicken well cooked. Leave it to cool when it’s done shred the chicken, put aside. second step,  preheat pan, add olive oil, shrimp paste, then everything else on the second part ingredients last add the chicken cook til all mixed together, then it’s ready to serve.

Broccoli Quiche

quiche

 

 

Making vegan quiche for the first time, worry it’s gonna taste bad or not which it turn out good in the end was made me happy!

somehow I think the taste is like samosa in shape of quiche 😀 even my sister who doesn’t like vegan food wants to eat it without knowing it’s vegan, yay me!  so here’s the recipe…

For the pie crust

  • 2 cups White Flour
  • a pinch of salt
  • 125ml olive oil
  • 180 ml water

Mix all together until a ball forms, roll out between 2 plastic wraps, put it pan or just  skip the rolling part and put in pan right away when I don’t have much time 😀  leave it cool in refrigerator for 15-30 mins. Preheat oven, bake the pie crust for 15 mins. Meanwhile prepare the filling.

For the filling

  • 450 grams  Tofu
  • 1 tsp salt
  • pepper to taste
  • 1 onion, diced
  • 1 cup Broccoli
  • 1 cup champignon, sliced
  • 3 green peppers/chili, sliced
  • 1 tsp turmeric (or  a little more)
  • 1/2 tsp nutmeg
  • 1/2 cup soya milk
  • 1/2 tsp garlic powder
  • 1 tbsp dry basil
  • olive oil

In blender or food processor add tofu, turmeric, basil, soy milk, salt, pepper, nutmeg.

Heat a pan, add olive oil, onion, green pepper, broccoli, mushroom cook for 10 mins add pepper & salt to taste

In a bowl combine the tofu mix with the veggies,  mix it well. Transfer the filling to the pie crust and continue to bake for 30 mins. The quiche is done, once you insert a toothpick and come out clean.

Chicken Satay With Soya Sauce

Chicken Satay

 

I’m gonna share Chicken Satay recipe today, it is an Indonesian dish,  it’s the food I always miss whenever I’m away from home.  The recipe is very simple but very yumm 😉

it usually serve with peanut sauce or soya sauce, I like the Soya sauce better, which I also will share the recipe here..

 

For the Satay

  • 600grams Chicken fillet,  cut chicken into thin stripes
  • 3 tbsp sweet soya sauce (most of soya sauce I found abroad usually labeled with “sweet” soya sauce but always taste salty so make sure you get the original one sweet means sweet 😀 )
  • 1 1/2 tbsp  salty soya sauce
  • pepper to taste
  • 1 tbsp melted butter / bertolli liquid margarine
  • 30pcs wooden skewers

 

Thread chicken onto the skewers , place about 4 pieces on each skewers. Combine all the ingredients over large plate, mix it add the chicken roll  it over til the chicken well cover by the sauce leave it for 15-30mins. You have two options to cook it, barbeque or the simple one with normal pan/telfon. Preheat the pan, add chicken cook for 6 mins turning or until cook add abit of marinade sauce cook it until it’s grilled.

 

for the sauce

  •  125ml soya sauce
  •  2-3 shallots, chopped
  • 1 tomato, diced

 

in a bowl mix shallots, soya sauce stir it til well mixed, done!  spoon over the  sauce on top of satay and add tomato, serve it along with warm rice.

 

 

Satay Dinner

 

Avocado Chocolate Cupcakes

Avocado chocolate Cupcakes

 

1 Avocado, pitted, peeled
1 cup pure maple syrup/ simple syrup
3/4 cup Non-dairy milk
1/3 cup olive oil
2 teaspoons Vanilla extract

1 and 1/2 cups All Purpose Flour
3/4 cup Cocoa powder
1 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon Salt

 

Preheat oven to 350f prepare a 12 cup muffin pan with paper liners (medium size, I run out the  medium paper liners so it looks drawn in cup 😀 )
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a blender/with mixer puree together the avocado, milk, oil, maple syrup and vanilla extract.  Until smooth.
Stir in the wet mixture into the flour mix. Do not over mix.
Divide the batter evenly among the 12 cups and bake it for 23-25 minutes or until a toothpick inserted in the center of the cupcake comes out with crumbs attached.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes on a wire rack. After 5 minutes remove the cupcakes from the pan and cool it completely on the cool then you can frost it.

you might want to add more sugar in this recipe as it taste very chocolatey, if usually on other vegan cake recipe you worry if  you’ll burn the avocado so it taste like smoke, but  this one goes perfectly without have to worry if the avocado get burn. The result is a very moist cupcakes.
 

Courgette ala Asian

Courgette ala Asian

 

We got the main dish ready Dutch Meat Balls  now it’s time for side dish, it’s very easy & healthy

what you need is…

  • 1 Courgette
  • 1 red paprika
  • 3 cloves garlic
  • sunflower seeds
  • 2 tbsp olive oil
  • 1/2 cup Champignon
  • a pinch of salt, pepper, & white sugar
  • 1-2 tbsp Soya sauce (sometimes I use both sweet & salty soy sauce or just one of it depends of what I have at home)

 

Heat the pan, add olive oil, then garlic, next courgette until half cooked, add paprika, champignon and all the other ingredients. Stir until it’s cooked. Ready to eat 🙂

 

 

Dutch Meat Balls (gehaktbal)

Gehaktbal

 

The original Gehaktbal learn and made it in Holland! 😀 I’m gonna share 2 recipes here, one for the meatball and the other for the veggies.

 

For the meatballs

 

  • 800 grams minced beef
  • 1  and half tomato, diced
  • 1 cup champignon, diced
  • 2 eggs
  • 3 shallots ( you only need 2 for big ones)
  • 1 tsp of salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander powder
  • 3 tsp paprika powder
  •  1 tsp nutmeg
  • 1/2 tsp Cellery powder (optional)
  • 1/2 garlic powder
  •  2 tsp Mais flour
  • 2 tbsp butter
  • 200ml water

 

Mix all the above ingredients in a large bowl until all well mixed you need be ready to get dirty to shape all the meat balls :p it should be well fit round in your hands; as when you cook it the size will decrease abit. Heat a large pan add 2 tsbsp of butter, add  meat balls, fry until it become light golden add water, and cover with lid for 10mins if the water gone you should add a little more water to make sure it won’t get burn (cook it over small-medium heat). Because the meat balls size is quite big you need to make sure it’s well cook on the inside, do not throw away the sauce that come with it  cos it’s serve best with the sauce! serve it with mash potato and pour the sauce on top. Done!

 

The veggies recipe in the pic can be found on this link Courgette Ala Asian

 

Seafood Paella

 Seafood Paella

Before starting to cook Paella there are basic things that you must have, and that is the real Paella pan, saffron and aborio rice is a must otherwise it will taste much different. Paella skillet is a must have as well, as the cooking method of Paella which lets the stock absorb slowly and no stirring  won’t allow any other pan work the same way.

4 cups fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
250g firm fish fillets, cut into 2cm pieces
1 Large onion, finely chopped

a pinch of salt
2 garlic cloves, crushed
2 cups arborio rice
2 tomatoes, peeled,  diced

5 tablespoons tomato extract
2 teaspoons smoked paprika (or real smoked paprika1 or  half piece of it)
500g medium green king prawns, peeled, deveined
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas

1 Lemon

original recipe are from Seafood Paella  the recipe here is already modified abit.

Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer

Heat 1 tablespoon oil in a 24cm. Cook fish and cook until light golden put it aside. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. With  a spoon, spread mixture evenly over base of pan. Add half the stock mixture to the  pan and bring to the boil over high heat. Shake pan to spread mixture across pan do not stir cos it could break the texture of the rice. Reduce heat to medium. Cook, uncovered, without stirring, until stock is absorbed. During this process do not try to cover it at all.

Add all the seafoods- fish, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered with almunium foil , for 10 minutes or well absorbed. Season with pepper. Serve.

It takes abit extra time to prepare and cook Paella, this recipe works best so far of Paella recipe I’ve tried, it’s worth the mess 😉