Crispy Fried Chicken

Never have I found fried chicken recipe so good as this, the crisp is just like what you will find at the fried chicken fast food chain. Thick yet crispy coating and tasty too. Before this recipe I used to use instant flour mix, but now I can my own mixture, YAY. This one’s has become Kana’s favourite fried chicken. Thank you Onti R for the recipe.


– 2 chicken thigh fillets cut into strips
– vegetable oil for deep frying

Ingredients for dipping:
– 5 tbsp all purpose flour
– 2 tbsp maizena
– 1 gr baking powder
– 1/2 tsp salt
– 1 garlic clove, minced
– 1/2 tsp white pepper
– 1/4 tsp chayenne powder
Mix all dipping ingredients, add ice water (very important) just enough to make a thick consistency.

Ingredients for crispy coating:
– 10 tbsp all purpose flour
– 3 tbsp maizena
– 1 tsp baking powder
– 1 tsp salt or more according to taste
– 1/2 tsp chicken powder, optional
Mix all coating ingredients in a shallow bowl.

– Dip the chicken strips in the dipping mixture until all surfaces are covered.
– Now dip the chicked strips for the second time in the crispy coating mixture. To ensure that you get a nice thick coating like what you will get at the fried chicken fast food chain, don’t forget to pinch the coating mixture into the chicken.
– Heat the oil until hot, fry chicken strips in batches until golden brown.

Source: Kedai Rachmah

Cashew Chicken

Bought way too much cashew when making Putri Salju cookies for Idul Fitri. Let’s just say I was over excited that time while in fact I only needed 200gr for the cookies. Now I tried to find recipes involving cashew, because if not then darling hubby is going to finish the whole jar of cashew by himself and that’s not the purpose of 800gr of cashew.

I found this recipe here Very easy and tasty. Here is the recipe with small adjustment.


Serve 4 people


– 2 boneless & skinless chicken thigh fillet, I find thigh fillet is juicier than breast
– 2 tbsp vegetable oil
– 1 cm ginger
– Each 1/2 small green, yellow, red bell pepper
– 1/2 onion
– 2 cloves garlic
– 3/4 cup unsalted cashew nuts


– 1 tsp baking soda
– 1 tsp corn starch
– 1/2 teaspoon rice wine, optional


– 1/2 tbsp oyster sauce
– 3/4 tsp soy sauce
– 3 tbsp water
– 1/2 tsp white pepper
– 1/2 tsp sugar
– 1/2 tsp rice wine, optional
– 1 tsp sesame oil
– Salt to taste


– Cut the chicken thigh fillet into small cubes then marinate the chicken meat with the baking soda for 15 minutes. Rinse the chicken thoroughly. Please make sure that the chicken is properly rinsed clean of the baking soda.
– Pat the chicken meat dry with paper towels and then marinate with the rice wine (optional) and corn starch, for 15 minutes.
– Meanwhile, minced garlic, sliced onion, sliced ginger and cut bell pepper into squares.
– Mix all the sauce ingredients together and set aside.
– Heat up a wok with 1 tablespoon of oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
– Add another 1 tbsp of vegetable oil into the wok and add in the ginger slices, garlic, bell pepper and onion.
– Stir-fry until you fragrant and add the chicken meat back in.
– Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste.
– Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

Chicken Nuggets

When I have the time, I like to cook in batches and keep it in the freezer. This one for example tasty chicken nuggets. That way whenever Kana feels like nuggets, I can just quickly fry some for her.

I followed the ingredients of this recipe to a T and it turned out very well. But then again this recipe came from Primarasa book. A highly recommended recipe book. Their recipe never fails me and yet very easy to follow.


– 100 gr bread without crust
– 175 ml milk
– 2 tbsp butter
– 2 cloves garlic, minced
– 75 gr onion, minced
– 350 gr minced chicken
– 1 egg
– 1 tsp pepper
– 1.5 tsp salt
– Butter for smearing the baking pan
– Vegetable oil for frying
– 50 gr all purpose flour
– 1 egg, lightly beaten
– 50 gr bread crumbs

– Soak bread in milk until tender, squeeze until fine, set aside.
– Heat butter, fry onion and garlic until fragrant, take out from fire. Add chicken, egg and seasonings mix well. Divide into 2 batches.
– Grease baking pan (I use 2, 20x20cm), pour dough in the pan, smoothen the side and surface.
– Steam for 15-20 minutes. (I don’t own a big steamer, so instead I bake my nuggets and on the bottom of the oven I put a oven proof dish with hot water to create similar steaming condition)
– When it’s done take it out from the pan and cut into your heart’s desire.
– Coat nugget with flour, then egg and lastly with bread crumbs. Set aside in the freezer for 1 hour.
– Fried with hot oil until golden brown.
– The rest of nuggets you can keep in the freezer for months.

Source: Primarasa Masak Bersama Anak

Telor and Ikan Bumbu Bali (Indonesian Fried Fish and Egg in Bali Sauce)

Something must have gotten into me….I’m updating my long lost blog. For the last couple of months I’ve befriended some Indonesian (living in Europe) blogger/photographer/busybee mothers from instagram. They are all so talented and creative in their own way; baker, food photographer, lifestyle photographer, designer, master crafter, writer etc. I feel like we are on the same page although that doesn’t mean I’m saying I’m as creative as them. And  most of them own a running and kicking blog, unlike this one. There’s a saying, hangout with people you want to be so their energy will draw you into doing what they’re doing. I guess I have to say I agree with this one. So there my friends thank you for the motivation.

Now talking about this dish. I made this last wednesday to cater dinner for 20 people. Cooking for many people I’ve done time to time for my own house parties but this! To cater paying customer, that’s another story. For the life of me I couldn’t find one more menu that would fill in the gap nicely. I of course consulted my dear teacher Mbak Rachmah, and yes she always come up with good ideas. She even gave me the recipe. Oh dear I felt like a total amateur until this point. But long story short the catering went well, all plates were clean! I’m happy again.

For the catering I only cooked the egg version but since I have 2 red snapper lying around in the freezer calling me to cook them, I fried them for myself and for my lovely neighbours. Also since the catering was for the Dutch, I didn’t add bird’s eye chili but feel free to do so if you like it hot.


For approximately 10 eggs or 3 fish.


– 10 eggs fried or boiled or

– 3 fish fried (use any of your fave fish, I used red snapper)

– 150gr red chili deseeded, fry for short period

– 1 large tomato

– 6 shallots

– 3 garlic

– thumb size ginger-

– 1 lemongrass bruised

– salt

– sugar

– some oil for frying



– pound the spices except lemongrass until smooth. Fry the spice mixture in some hot oil until fragrant and cooked. Add some water and stir in low fire until boiling, add sugar and salt. Correct the taste as you wish.

– For presentation purpose I didn’t mix the eggs together with the sauce inside the pan, but feel free to do so if  you wish.

Trivia: don’t be fooled by the name, this dish comes from Java and doesn’t even exist in Bali.

Recipe source: Kedai Rachmah


Roast Turkey with Citrus Butter

Turkey and Christmas remind me of the year 90’s when I was 11-ish and my adoptive American grandmother would try to relive Christmas the American way with Turkey and all it’s trimmings and A LOT of presents. Fast forward 25 years later, there is no such Christmas turkey tradition in Holland that’s when I thought why not try and make it myself. So here it is my first ever Christmas turkey.

Since I never made and got no clue at all how to roast a turkey, I looked up for the easiest recipe out there but would still have a great result. I’m always been a fan of BBC GoodFood magazine so when I found this recipe on their Christmas edition I thought I have found the recipe. Don’t be discouraged by it’s super long recipe direction, it was actually very easy. ^^


– 1 turkey, about 6 kg/13lb, giblets removed (I used 4kg of turkey)

– 140 gr butter, at room temperature

– zest 1 lemon

– zest 1 orange

– 2 thyme sprigs, leaves finely chopped

– rosemary sprig, leaves finely chopped

– 4 large onions, halved

– 3 bay leaves

– 2 tbsp olive oil


  1. Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg. Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey’s skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
  2. Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
  3. Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden. To test, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear and not pink; keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bones, then wiggle the leg – it should give slightly if the meat is ready to come away from the bones, keep cooking and basting until it does.
  4. Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

Source: BBC GoodFood

(Masbar) – Nasi Ayam Bali (Balinese Mixed Rice with Chicken)

In Bali there are many delicacies that you have to try including this famous Nasi Ayam. There are many places where you can savour this dish and each warung (food stall) will have their own variation but the main theme still would be deliciously spicy chicken dishes. Make sure you wouldn’t miss this next time you visit paradise island of Bali.

My nasi ayam consists of:

– Steamed white rice

Jukut Urap (Balinese Vegetable Salad with Coconut Dressing)

– Telor Pindang (Boiled Marbled Egg)

Tum Ayam (Balinese Steamed Chicken in Banana Leaves)

Ayam Pelalah (Balinese Spicy Shredded Chicken)

– Siap Mesanten (Chicken in Coconut Milk Sauce)

Sambal Matah (Balinese Raw Sambal)

– Kacang Goreng (Fried Peanuts)

I have indeed posted all the other recipes except Siap Mesanten and Telor Pindang, if you would like to find out the other recipes, just click on the link above.

This Siap Mesanten recipe came from my best friend in Indonesia. We have known each other since the 1st grade of SMP (Junior High School), and yes it’s been a long time. As I write this I remember all the memories, all the ups and downs we’ve passed through together. Now she is a mom with two beautiful daughtesr as well a super great home cook especially with Balinese dishes. Yes I miss her dearly (and her cooking too) ^^

Nasi Ayam Bali

Siap Mesanten


– 300gr chicken pieces

Base siap:

– 2 cloves garlic, bruised

– 2 cm turmeric, bruised

– 1/2 tsp salt

– Sprinkle of sugar

Base Kele:

– 1 tsp black pepper

– 3 cloves garlic

– 1 cm lesser galangal

– 2 cloves candlenuts

– 2 lime leaves

– 2 salam leaves

– 1 lemongrass, bruised

Sambal Embe

– 200 ml thick coconut milk

– 2 tsp vegetable oil


– Boil chicken pieces base siap and enough water to cover the chicken pieces until done, set it aside

– Pound Base kele ingredients until smooth except the leaves and lemongrass.

– Heat vegetable oil in a pan and fry pound spices until fragrant and done.

– Pour thick coconut and let it boil. Add chicken pieces with some of the broth.

– Let it cooked until done, adjust the taste.

– Serve with sambal embe.

Telor Pindang


– 6 eggs

– 1 daun jati (teak leaves) (I didn’t have these instead I used 4 black tea bags)

– 2 tbsp shallots skin

– 1 galangal, bruised

– 2 salam leaves

– 1 lemongrass, bruised

– 1 tbsp salt

– Sprinkled of sugar


– In a deep pan placed all ingredients along with enough waters to cover the eggs.

– Boil for 15 minutes until the eggs is hard, take the egss one by one while continue cooking. Tap the egg gently on a surface until it cracked but the skin still intact with the egg, return to the pan.

– Continue cooking with low fire for 1 hour until water has evaporated, peeled and ready to eat.

KBB#17 Savoury Bake - Chicken and Mushroom Pie

I missed KBB in March with their chiffon cake theme, I was little dissapointed of course since I like chiffon cake and were curious about what’s the rest of the member were going to make etc. But nevertheless I missed it because one reason that I couldn’t  avoid.

So this month I’m back with this pie, in the “love letter” it said we could use any kinds of pie recipe as long as it was savoury pie with lattice. I googled here and there for a pie recipe that we could also eat for dinner and not to mention easy to make. Other good thing was that we could use shop bought puff pastry. What a relief, since the house is a mess now with moving (yes we are going to move), boxes everywhere, I couldn’t  bear my mind to makehomemade puff pastry, tough I never made it before and really would like to try. But better this way than no pie at all right?

All in all this pie was easy to make, was very tasty. And believe me lattice was not as difficult as I thought it would be. So you should try making one too.

Chicken Mushroom Pie


– 3 boneless chicken breast

– 3 carrots, cubed

– 3 potatoes, cubed

– 3 Asian celery stalks, chopped

– 2 tsp fresh thyme or 1 tsp dried

– 50 ml butter

– 1 onions, chopped

– 3 garlic, minced

– 50 gr plain flour

– 300 ml milk

– Juice of 1 lemon

– 2 tbsp chopped parsley

– 200 gr champignon mushroom, cubed

– 500 gr puff pastry

– 1 egg beaten

– Salt

– Pepper

– Water

Direction Chicken Lattice Pie


– Combine water, chicken, carrots, potatoes, Asian celery, half the thyme in a pan, bring to boil,  season with salt and pepper.  Reduce heat, cook gently for 15 minutes.

– Set a colander over a large bowl, pour in the pan contents and remove thyme. Remove chicken, cubed it. Reserve 850ml of broth.

– Melt butter in a pan, cook the garlic and onion until soft, about 5 minutes. Add the boiled vegetables, chicken and mushroom. Stir in the flour then the reserved stock a little at a time to make a smooth thick sauce.

– Add the milk and simmer for 2 minutes. Off the heat, stirin the remaining thyme, lemon juice and parsley. Season with salt and pepper.

– Grease 2 oven proof dish/pie dish with butter. Roll out the puff pastry and line the dish. Pour the chicken sauce. Weave the lattice cover.  Press the side of the pie with fork and brush the surface with beaten egg. Bake in preheated oven 200C for 25-30 minutes until golden.

Chicken Pie Lattice Collage

– I looked up here for how to make easy lattice cover.

Recipe adapted from BBCGoodFood

(MasBar) Telor Balado (Indonesian Eggs in Hot Chili Sambal Sauce)

In our home, we always stock on eggs. It’s cheap yet it can make such satisfying meal, plus it’s full of nutrition. So there I rest my case. Wondering maybe those are also the reasons why we voted on eggs this month.

For so many years I struggled to make the right tasting balado, I know it’s such a simple dish but somehow for me it was not easy to master. One day it would be too dry, other day it would be just plain BAH. Until one day sometime last year my parent showed me how to make it the right way. I also made sure again by smsing my mother prior to the making of this one. You might laugh now on how much effort I have made for such a simple dish >.<

In a way this dish also reminds me of my father who was a great home cook. Bapak, I hope you rest in peace over there. We surely miss you and your cooking.

Telor Balado


– 10 hard boiled eggs, slit in some parts then fried until it formed brown skin

– 7 red chili (depending on your taste buds)

– 5 shallots

– 3 garlic

– 2 bird’s eye chili (depending on your taste buds)

– 4 kaffir lime leaves, remove the centre part

– 1/2 tsp salt

– 1 tsp sugar

– 2 tbsp vegetable oil

– Around 100ml of water


– Pound spices until smooth except  salt, sugar and kaffir lime leaves.

– Heat the oil, add spices, salt, sugar and kaffir lime leaves, continue stirring until the spices is done.

– Adjust the taste according to your liking, put the fire lower.

– Add the water into the spices, let it boil, add fried boiled eggs.

– Serve with steamed white rice.

Telor Balado

Source: My parents

PS: for all of you Indonesian out there who would like to join our monthly event MasBar, do click here for more information.

Tumis Sayur Asin (Stir Fry of Pickled Green Mustard)

I usually have some ideas of what to cook in the weekend when I go to the market and decide on what do we want to eat that particular week, but being a spontaneous girl that I am (or at least I tried) I always manage somehow to slip out from my list. Like that day I saw this recipe and I was so intriqued by what Mbak Rachmah has said there, savory, sweet and sour, spicy, how can you say no to food sounds so good like that. I just HAD to try it myself and good that the ingredients were not difficult to find on my pantry and fridge.

Tumis Sayur Asin

Serves 4 persons


– 1 small package of pickled mustard green, drained and cut into bite sized pieces
– 1 small package of mung bean vermicelli (soaked in hot water and drained)

–  1 egg

– 50 gr minced meat (if you don’t have it on hand, just omit this)

– 2 green chili, sliced

– 5 bird’s eye chili, sliced

– 3 shallots

– 3 garlic

– 2 tbsp kecap manis (Indonesian sweet soy sauce)

– 2 tbsp soy sauce

– 3 tbsp vegetable oil

– Salt

– Sugar


– Pound shallot and garlic until smooth. Heat oil and fry pounded spice until fragrant.

– Add mincet meat, fry until the meat turned color, add egg.

– Add soy sauce, green chili, bird’s eye chili, fry until the chili are wilted.

– Add pickled green mustard, add salt and sugar, fry with high fire, mix nicely and turn the fire low.

– Add mung bean vermicelli and kecap manis, adjust the taste to your liking.

Source: Rachmah Setyawati

Bubur Ayam Kuah Kuning (Chicken Porridge in Yellow Broth)

One of my comfort food ever, I could eat it for breakfast, lunch, dinner or in between meals. Especially in this winter weather, nothing beats hot meal after a cold day out. I once made another version here but this time let’s make this one with yellow chicken broth. That’s one advantages of porridge, it’s so versatile you could dress it to whatever you feel like it.

On the other hand, if you haven’t visit my other blog. And yes you would ask, what’s the use of other blog? Well the think is this is a food blog and I (we) need another place for everyday blurps, nonsense story about the cats etc. So yes do visit here.

Bubur Ayam Kuah Kuning

Serves 8 persons

– 300 gr rice
– 3 ltr water
– 4 salam leaves
– 2 tsp salt
– 2 tbs vegetable oil

– 700 gr chicken
– kecap manis
– 2 stalks spring onion, finely sliced
– 2 stalks Asian celery, finely sliced
– Fried onion
– Krupuk/emping

Spice paste:
– 12 shallots
– 5 garlic
– 3 cm turmeric
– 2 tsp coriander, panbroil
– 5 candlenuts, panbroil
– 1/2 tsp peppercorns

For the yellow chicken broth:
– 1.5 ltr chicken broth
– 2 tsp salt
– Some pinch of ground nutmeg

– Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn’t turn into porridge, add more hot water and continue cooking and stirring.
– Boil chicken until soft, set aside the broth. When it’s not so hot anymore, fried the chicken until golden brown and shred.
– Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
– Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, krupuk/emping and sambal.

Source: Tabloid Nova