Ayam Cah Sawi Hijau (Stir Fry Chicken with Coy Sum)

his one is really easy and one of my favorite (ok I admit I eat chicken in any way 😉 )

Ayam Cah Sawi Hijau


– 500gr chicken pieces
– 1 bunch of sawi hijau (coy sum)
– 4 garlic mashed
– 2 spring onion sliced
– 1 tbs fish sauce
– 2 tbs sweet soy sauce
– 1 tbs soy sauce
– 1 tbs oyster sauce
– tiny bit of salt (because the fish sauce is already salty)
– 1/2 tsp pepper
– 50ml water
– 2 tbs vegetable oil

– Heat up oil in a wok, add garlic, fry until garlic is fragrant.
– Add chicken pieces and all the rest of ingredients except the coy sum.
– Cook for 15 minutes until chicken is done and water has evaporated.
– Add coy sum, stir quickly and serve immediately.

Source : Me

Nasi Jenggo

If you ever come to Bali or live in Bali, you must know this humble dish. It’s easy to find the seller esp. at night in the terrace of a closed shop or just in the sidewalk. Just with one table, a huge basket full of nasi jenggo, some mineral water and other soft drinks. Because they usually appear at night that’s why nasi jenggo is popular with youngster who likes to go out at night and also they who likes to get cheap night food.

Nasi jenggo usually wrapped in banana leaves, most of the time it contains a handful of white rice with some shredded chicken, omelette, dried coconut, fried noodle, dried tempe and sambal though other combination is possible but the most important element here is the sambal. It’s hot and sharp yet it’s so addictive. Because of the portion of nasi jenggo one adult could easily eat more than two nasi jenggo. Though nobody wanted to make a bigger portion of it as then I think it will ruin the beauty and the concept of nasi jenggo itself 😛

When I was small I could buy nasi jenggo for Rp. 100-200, but now I heard from some of my friends price has gone up to Rp. 1500-2500.

I have a really vivid memory of what sambal nasi jenggo should taste. But the recipe of the sambal here is not from a real nasi jenggo seller, it was from my mother, however I found the taste quite the same and could make up my craving for nasi jenggo.

My nasi jenggo consist of:
– handful of white rice (nasi putih)
– omelette (telor dadar)
– shredded chicken Balinese style (ayam pelalah)
– dried tempe (kering tempe)
– dried coconut (serundeng)
– fried noodle (mie goreng)
– sambal

Here I will share how to make some of the condiments as I know most of you might know already how to make for example easy omelette 😉

Ayam Pelalah (shredded chicken Balinese style)

– 500gr chicken meat preferably with skin as it is juicier, boiled and shredded
– 100ml chicken broth from the boiled chicken
– 6 shallots
– 4 garlic
– 1 cm lesser galangal
– 1 cm galangal
– 3 candlenuts
– 2 cm turmeric
– 3 bird’s eye chili or as desired
– 3 red chili or as desired
– 2 medium tomatoes
– 1 tsp dried shrimp (terasi)
– 2 tsp Indonesian palm sugar
– 1 tsp kaffir lime juice (or if you can’t find it just use normal lime juice)
– 1 stalk of lemongrass bruised
– 2 salam leaves
– 1/2 tsp salt
– some oil

– Blend all spices ingredients except lime juice, lemongrass and salam leaves in a food processor or in a pestle and mortar until smooth.
– Heat up the oil in a pan, add the spice paste, lemongrass salam leaves and chicken broth.
– Fry until the spices is fragrant and done, add shredded chicken.
– Continue cooking until chicken is done meaning a little bit brown color and broth has evaporated.
– Pour the kaffir lime juice over the chicken.

Mie Goreng (Fried Noodle)

– 200 gr of egg noodle cook according to package set aside, pour a little bit of oil on the noddle to prevent them from getting sticky
– 2 shallots sliced
– 2 garlic sliced
– 1 tsp sweet soy sauce
– 1 spring onion sliced
– salt
– pepper
– some oil

– Heat up oil in a wok, when it’s hot add shallots and garlic.
– Fry until they are fragrant, add noodle and the rest of the ingredients, mix well.
– Continue cooking until noodle is done.

Sambal Nasi Jenggo

– 10 bird’s eye chili
– 3 shallots
– 1/2 tsp dried shrimp paste (terasi)
– salt
– sugar
– some oil

– Blend all ingredients except oil in a food processor or pestle and mortar until smooth but not so smooth because you still want them to have a little bit of texture.
– Heat up oil in a pan, when it’s hot add the sambal, fry until sambal is fragrant and done.

PS: No, I didn’t get the recipe from that book in the picture, it was just a property 😉

Happy Lebaran!!!

To celebrate Lebaran I invited some friends over today. Hesti and Ratna from Belgium were staying over the weekend so they helped me with the food…hehehe long labour until 12am at night 😉 mumpung tenaga gratis toh 😛

l to r; me, Hesti, Sarah, Oliv, Dina, Inne.

Marcel and Peter.
The table of feast. The menu was lontong cap gomeh; lontong, opor ayam, sayur lodeh, sambel goreng kentang ati. There were also sambal bajak, bubuk kedelai and krupuk for the condiment. Then for the snack; I bought sumpia ikan, butter cookies. I also made putri salju and one bowl chocolate cupcakes. For dessert I made fruit cocktail pudding with vanilla vla and Sarah dkk brought green grapes.

Putri salju recipe was from NCC. It was superb, melt in your mouth as soon as you put it in. Will translate the recipe to English as soon as I have time :s

Another one I made for accompanying coffee and tea, one bowl chocolate cupcakes. Very easy and fast to make yet very delicious.

Sayur Lodeh
Original recipe from my mother

– 250gr long beans cut like a match stick
– 250gr labu siam (what is this in English?) sliced like a match stick
– 1 block of tofu cubed and deep fried half done
– 12pcs shallots
– 6pcs garlic
– 3 red chilies (more or less depending on personal taste buds)
– 2 bird’s eye chili (more or less depending on personal taste buds)
– 2 cm galangal bruised
– 3 pcs salam leaves
– 1 tsp salt
– 1/2 tsp dried shrimp paste
– 1/2 tsp sugar
– 2 tsp dried shrimp (ebi) fried
– 200 ml thick coconut milk
– 1 ltr water (more or less depends on how thick or thin you want the end result)
– some oil for stir frying

– Grind shallots, garlic, chilies, salt, dried shrimp paste, sugar, dried shrimp into a paste.
– Fry spice paste until fragrant, add galangal and salam leaves.
– Add water and coconut milk, wait until it boils.
– Add long beans then after five minutes add labu siam.
– After the vegetable is soft add fried tofu.
– Stir now and then and cook until it’s all done.

Sambel Goreng Ati (Stir Fried Chicken Liver Sambal)
Original recipe from my mother

– 250 gr chicken liver cubed
– 250 gr chicken giblet cubed
– 250 gr potatoes cubed and deep fried
– handful of petai sliced into two
– 6pcs shallots sliced
– 4pcs garlic sliced
– 3 red chili sliced
– 2 bird’s eye chili sliced (more or less depending on personal tastebud)
– 2cm galangal bruised
– 3pcs salam leaves
– 200ml thick coconut milk
– some oil for stir frying

– Stir fry shallots, garlic, chilies until fragrant.
– Add chicken liver and giblets, stir until turns color.
– Add salam leaves, galangal and coconut milk.
– Add potatoes when coconut milk is boiling.
– Lower the heat and cook until the coconut milk has reduced and dry.

Opor ayam (Chicken in White Curry)
This recipe is originally from my mother but since I had few too many instant opor spices I decided to use those to save some time (lazy-mode-on)

– 1kg chicken pieces
– 400ml thick coconut milk (1 can)
– 400ml water (to thin the coconut milk as coconut milk from the can tend to be really thick)
– 12pcs shallots
– 6pcs garlic
– 2cm turmeric
– 2cm ginger
– 1 stick cinnamon
– 5 kaffir lime leaves
– 2 lemongrass
– 5 nutmeg
– 1 tsp salt
– some oil for stir frying

– Grind until smooth shallots, garlic, turmeric, nutmeg and salt.
– Stir fry the mixed spices until fragrant in a big stewing pot.
– Add pieces of chicken, stir until the chicken turns color.
– Add water and coconut milk, stir throughly.
– Bruised ginger and lemongrass add them to the pot along with kaffir lime leaves.
– Lower the heat and stew for an hour until the curry has thickened a bit.

My plate 🙂 Btw the lontong I made with instant lontong in a plastic bag, pop them to boiling water for 2-3 hours, drain and they are done.

Fruit Cocktail Pudding with Vanilla Vla

– 1 sachet agar-agar powder (10gr)
– 1 can cocktail fruit
– 1 can mandarine orange
– 750 ml milk
– 60gr sugar

– Put agar-agar powder, milk, sugar and syrup water from the canned fruit in a pan.
– Cook it in low heat while keep stirring it until it boils.
– Turn off the heat and pour it in the pudding mold which has been soaked in cold water for some time (This so later it would be easy for you to take the pudding off the mold)
– Leave it cool in room temperature and when it cools down transfer it to the fridge until ready to be eaten.

as for the vanilla vla, I bought instan vanilla vla in a package as here Dutch people love to eat them for dessert. But as they are a bit too thick for pudding I thinned them with a little bit of milk (Thanks to Hesti for the brilliant idea)

Nasi Ayam Bali

Couple of weeks ago I had a chat with Eni, and since both of us are from Bali we were craving something Balinese. So in order to satisfy our craving we gathered our friends to cook together. The dish that we chose to make was Nasi Ayam Bali, it’s sort of mixed rice but of course Balinese style.

Our Nasi Ayam Bali consist of:
– Nasi Putih (Steamed White Rice)
– Lawar Ayam (Green Bean Salad with Chicken)
– Sate Ayam Manis (Sweet Chicken Satay)
– Ayam Pelalah (Shredded Chickenwith Chillies and Lime)
– Tum Ayam (Steamed Chicken)
– Sambal Matah (Shallot and Lemongrass Sambal)
– Telor Pindang (Egg Boiled in Shallots Skin)
– Saur (Fried Shredded Coconut)
– Kacang Goreng (Fried Peanut)
– Krupuk Kulit (Dried Cow Skin Cracker)

Here are some of the recipes

Lawar Ayam

3 cups blanched long bean cut in ½ cm slices
½ cups grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 – 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 – 6 bird’s-eye chilies, finely sliced
3 tsp fried chili
2 tbsp chicken spice paste
Fried shallots to garnish

250g boneless chicken, minced
2tbsp chicken spice paste
1tsp freshly squeezed limejuice
1tsp salt
½tsp black peppercorns, crushed
Banana leaf cut in 30 cm (12 in) square (we didn’t use this)

Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well.

To prepare the dressing, combine chicken mince with 2 tbsp of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form. (We didn’t do this step but instead stir fry the chicken with the spice paste in a pan until chicken is done)

Combine mince chicken with bean mixture; season to taste with salt pepper and limejuice. Garnish with crispy fried shallot.


Sate Ayam Manis (Sweet Chicken Satay)

– 500 gr chicken cubed
– 8 shallots
– 4 garlic
– 1 cm ginger
– 1 cm turmeric
– 2 red chillies
– 2 bird’s eye chillies
– 1/2 tsp salt
– 3 tbs palm sugar (or more depending on your sweetness taste bud)
– Sate sticks

– Mix all the
spices in a food processor or manually with a pestle and mortar.

– Marinade the chicken pieces in the spices for at least an hour.
– Arrange the chicken pieces in the sticks.
– Grill until chicken is done.

Source: My mother

Ayam Pelalah (Shredded Chicken with Chillies and Lime)

1 whole chicken, weighing about 1.2 kg (2 ½ lb) (we used 500 gr boiled chicken meat, stripped)
1 cup chicken spice paste
½ cup tomato sambal
3 tbsp freshly squeezed limejuice

1. Rub the chicken outside and inside with the spice paste, and season with salt and crushed black pepper.
2. Place on wire rack in oven and roast first at 220 Celsius (420 F) for 20 min, then reduce heat to 180 Celsius (350 F) and roast until done. Frequently baste chicken with a mixture of coconut oil and chicken spice paste.
3. When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips.
4. Combine chicken stripes with remaining ingredients. Mix well and season to taste. Serve at room temperature with steamed rice.

We didn’t follow the same directions as the source but instead:
– Fry the chicken stripes in a little oil with the spice paste until chicken is dry and done.
– Pour the lime juice all over the chicken.


We supposed to steam this dish in an indivudually wrapped in banana leaves but because we were too lazy we put it in a one bowl and popped it in the oven.

Tum Ayam dan Hati Ayam (Steamed Chicken and Liver)

– 1 shallots, thinly sliced fried
– 1 garlic thinly sliced fried
– 500 gr chicken pieces and liver
– 1/2 tsp salt
– 1/2 cup chicken spice paste

– Mix all ingredients into one and put in a oven safe bowl.
– Oven for 40 minutes in 200 celcius.

Source: The chicken spice paste is from

Sambel Matah


15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.

Basic Recipes:

Base Be Siap (Chicken Spice Paste)

225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird’s eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt

Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.

Sambal Tomat (Tomato Sambal)


750 gr large chili, seeded and chopped
750 gr bird’s eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.


And here we are, l to r in the back; Yeni, Me, Putu, Eni, Adela. L to r in the front; Hesti, Lusi.

Nasi Ayam Hainan

A really good dish to soothe the flu that is spreading now due to weather changes.

For 4 persons:


For the rice:
– 400gr rice
– 4 garlic mashed
– 600 ml chicken broth from the boiled chicken
– salt, pepper

– Cook all the ingredients in a rice cooker until rice is done
(You are welcome to use other method if cooking)

For the chicken soup:

– 500gr chicken with bone
– 2 pcs spring onion sliced
– 2 ltr water
– 3 cm ginger bruised
– 2 tbs soy sauce
– 2 tbs sesame oil

– Boil all ingredients except sesame oil until the chicken is tender approx 30 mins.
– Take 600 ml of broth to make the rice and 100ml to make the sauce.
– Continue boiling until the broth has reduced half the size.

– Take chicken out from the broth and smear sesame oil all over the chicken.

For the Ginger Sambal:

– 10 bird’s eye chili (or more according to your taste buds) boiled
– 1 cm ginger minced
– 2 garlic minced
– salt
– vinegar

– Fry minced garlic and ginger until fragrant.
– Mixed all ingredients in a pestle and mortar until smooth.

For the Sauce:

– 100ml chicken broth
– 1 tsp soy sauce
– 1 tsp oyster sauce
– 1/2 tsp sugar
– 1 tsp rice wine (I used dry sherry)
– 1 tsp sesame oil
– salt

How to serve:
– Put the rice in a plate topped with chicken (if you use big piece of chicken better cut it)
– Put sauce, sambal and soup in separate bowl.

Chicken in Sweet and Sour Sauce

Tried this recipe from that book above with some variations according to what I have in the kitchen. Also did something different with the cooking method. Here I write down the same recipe from the book but with my own method of cooking.

– 250 gr pork cubed (I used chicken)
– 125 gr bamboo shoots (didn’t use this)
– 1 green pepper cored and seeded (I used red pepper)
– 2 spring onions sliced
– 1 tsp salt
– 1.5 tbs brandy (I used dry sherry)
– 1 egg beaten
– 1 tbs corn flour
– 3 tbs plain flour (I mixed this flour and the corn flour)
– oil for deep frying
– 425 gr (1 can) pineapple chunks in juice

For the sauce:
– 3 tbs vinegar
– 3 tbs sugar
– 1/2 tsp salt
– 1 tbs tomato puree (I used tomato ketchup)
– 1 tbs soy sauce
– 1 tbs cornflour dissolved in 1 tbs water
– 1 tsp sesame oil

– Place the meat in a bowl and sprinkle with salt and dry sherry.
– Set aside and marinade for at least 15 minutes.
– Rolled the meat in beaten egg and the mixed flour.
– Repeat this process twice if you like to get a thicker coating.
– Heat the oil in a wok and deep fry meat until golden brown.
– Heat 1 tbs of oil in the wok and add the spring onions and red pepper.
– Mix the sauce ingredients with the pineapple juice and add to the wok.
– Stir until all thickened.
– Add pineapple chunks.
– Pour the sauce over the meat just before you serve it to prevent the meat from getting soggy.

And this is the result. Really nice recipe…not too sour and also not too sweet. Served warm with white rice 🙂

Asian Stlye Lemon Chicken

Saw this recipe in Bunda’s Corner blog, found out that she also saw it on video jug. So I tried the recipe straight from there.

I have to say it was rather too lemony…too sour for my taste bud. Next time will reduce the amount of the lemon juice to half and omit the lemon zest. Maybe it will suit my taste buds better 🙂

– 1 egg beaten
– 1 tsp asian seasoning (don’t know what is this suppose to mean so I skipped this)
– 4 chicken breast (I used 500gr tv-stick, that’s what they call those small chicken thighs here)
– 65 gr cornstarch (I used ready made tepung bumbu)
– 45 ml chicken stock
– 90 ml lemon juice
– 1 big chili chopped
– 2 tbs soy sauce
– 1 tbs brown sugar (I used normal white sugar)
– 2 tsp lemon zest
– 3 tsp oil for frying the chicken (wow dikit amat buat goreng ayam segitu…so aku pake fryer aja)
– 1.5 tsp cornstarch dissolved in 1 tbs water
– 2 tsp ginger minced
– 1 garlic minced
– 3 spring onions, sliced diagonally
– 1 tbs sesame seeds toasted (didn’t use it…kelewatan kakaka)
– handful fresh coriander chopped (idem ama diatas 😛 )

– Coat chicken with tepung bumbu and beaten egg, repeat this process twice if you want to get crispier coating.
– Fry the chicken until golden brown.
– Make the sauce. Combine chicken stock, lemon juice, soy sauce, sugar, lemon zest and chili. Mix vigourously.
– Heat oil and fry ginger, garlic for 30 seconds.
– Add lemon sauce let it until boil.
– Add cornstarch dissolved in water, mix nicely.
– Add fried chicken, stir fry for 2 minutes.
– Add spring onions, coriander and sesame seeds (if you are using it)
– Serve with warm rice.

Indian Chicken, Potato and Peas Curry

Bought some ready made naan bread the other day so I thought lets make Indian Curry. Looked up some recipe on the net and found a good one here. Originally chicken curry should be just with chicken while potato and peas is another kind of dish called Aloo Mutter. But whatever I’m too lazy to make two dishes at one time :p I served this curry with Naan bread, rice and cucumber raita.

Indian Chicken, Potato and Peas Curry

– 200gr chicken breast cubed

– 200gr potatoes cubed
– A handful of peas
– 1 large onion sliced thin
– 2 large tomatoes diced
– 2 tbs garlic paste
– 1 tbs ginger paste
– 2 tsp coriander powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/2 tsp chili powder
– 2 tsp garam masala powder
– 4 tbs vegetable oil
– 1 cup water
– chopped coriander to garnish

– Heat up the cooking oil and fry onion until golden brown.
– Add chicken cubed, stir fry until chicken turns color.
– Add the rest of the ingredients.
– Add water and cover for 15 minutes or until the chicken and potatoes are done.
– Sprinkle chopped coriander.
– Serve immediately.

Cucumber Raita

– 1 cup of yoghurt
– Half cucumber finely shredded
– 1/2 tsp cumin
– 1/2 tsp chili powder
– some salt

– Whisked yoghurt until smooth
– Add cucumber and salt, mix well
– Sprinkle with cumin and chili powder

150 pieces Sate Ayam Madura

Yesterday was a birthday party of two members of my host family, Vanessa the mother and Berend the son. She asked whether I could make sate ayam for the party. The people who were expected to come are approx 40 so we decided on making 150 pieces of sate. The last time I made sate was 40 pieces so I thought piece a cake.

We bought 8 double chicken fillet and 4 huge chicken thigh. Somehow I don’t really fancy sate made only from chicken fillet as they are tend to be too dry. Thigh on the other hand have some skins and fats on it which will make the sate juicy…hmm yummy.
After 2 hours finally I finished cutting them and put
them in neat sticks. pfiuh. After that I put them in marinade, the longer the better they say…so I put them overnight, hahaha.

The recipes for the marinade and sate sauce I got from resepnugraha. I really love their recipe. Have used it twice and always turned out really well.

At the party we served the sate with white rice, krupuk, fried onion, serundeng, kacang goreng, acar timun which I also made myself, and last French bread. Ok don’t ask me why, but that’s how Dutch people eat their sate, with French bread.

150 sate sticks gone in no time. People made lots of positive comments; who made them, they tasted really nice etc. I was so happy that it turned out really well. Three Hours of grilling in the balcony with 2 small electric grill together with my boyfriend was paid off.

Besides sate I also m
ade cupcakes as a gift for Vanessa and Berend. 12 cupcakes in the green and blue color match as Berend’s bedroom. I made or actually my boyfriend made an attempt to make pirate’s face on the cupcake as it is also Berend’s favorite. I also put some writing on the cupcakes. Tried to make Vanessa but the surface was too small or rather my writing was too big hahaha. So I only managed to write Vaness. The cupcakes result was very good seeing my ability to decorate hahaha. Thank you for Mbak Yulia and Cupcake Momma for the inspiration.

Chicken Korma