Chicken Meatballs with Mash Potato and White Sauce

This dish was absolutely inspired by IKEA meatballs that my boy loves to eat. He loves to eat IKEA Swedish Meatballs with mash potato and brown gravy (and no, he doesn’t like the the lingonberry sauce). He just started to like it recently, and I still remember clearly that he didn’t like it when he was smaller. As for me, so sorry to say, but I never like the IKEA meatballs. I don’t like the gravy and the red sauce. As for the meatballs, I thought they were a bit dry and lack of seasoning (maybe because they were frozen and then reheat?).

Some say that the halal version of the meatballs is not as delicious as the original version because they don’t contain pork. I don’t know about that since I only taste the ones with pork, but to me, if you make it right, meatballs without pork will also taste as delicious as pork meatballs.

This time, I only used chicken for the meatballs (and no beef since my husband doesn’t eat beef and I didn’t want to cook twice), but we all loved them so much because we could really taste the meat. Although we thought that the taste was much better than IKEA meatballs, we couldn’t really compare since this was only inspired by IKEA meatballs and not a copycat of IKEA meatballs. I’ll make a copycat of the IKEA meatballs one day using pork and beef including the brown gravy and hopefully it will taste great too.

The sauce was a white sauce with shiitake mushroom which thankfully, although different from the brown IKEA meatballs sauce, but still very yummy and we all loved it. I didn’t expect the boy to eat the mushrooms, but he did it without complaining which made me very happy. I will certainly make the brown gravy next time when I copycat IKEA meatballs and compare it to this white sauce.

And for the mash potato, I baked it for around 25 to 30 minutes and the process really added the flavor of the side dish. Absolutely delicious! I also served this with fresh salad and extra hot chili sauce (just because I can’t live without chili………………). My boy, who is a potato lover, could eat 5 to 6 scoops of this mash potato plus 5 to 6 meatballs and the sauce in each serving (even one scoop of potato already made me full, so it was a mystery of how he could eat so much and stayed skinny).

So, if you do not eat red meat like my husband, you can try this chicken meatballs recipe which is just as delicious as beef or pork meatballs. If you’re too lazy to make the sauce, you can always skip the sauce and eat the meatballs with ketchup or chili sauce over hot steam rice.


For the chicken meatballs:

  1. 500 gr minced chicken
  2. 3 eggs
  3. 2 potatoes (about 280 gr), peel, steam until soft, then mash
  4. 2 tsp salt
  5. 1/4 tsp pepper
  6. 1/2 tsp nutmeg powder
  7. 3 tbsp minced coriander leaves
  8. 8 garlic
  9. 1/2 large onion (bawang bombay)
  10. 1 cup of breadcrumbs
  11. 5 tbsp milk
  12. 120 gr butter (we will use this to shallow fry the meatballs)

For the mash potato:

  1. 1 kg potatoes, peel, wash, and steam or boil until soft, then mash with a fork or a pestle
  2. 120 gr unsalted butter, in room temperature
  3. 50 ml milk
  4. 1/2 cup grated Parmesan cheese
  5. 1/2 tsp salt, or to taste
  6. 1/2 tsp pepper

For the gravy:

  1. Butter
  2. 3 tbsp all purpose flour
  3. 200 ml milk
  4. 10 shiitake mushroom, cut in thin slices
  5. salt and pepper, to taste
  6. 400 ml chicken stock


To make the meatballs:

  1.  Heat 1 tablespoon of butter in a skillet over medium heat. Add onion and garlic and stir until fragrant and soft . Set aside in a big bowl
  2. Add all the other ingredients (except butter) into the bowl and mix until well combined
  3. Shape the mixture into medium size round balls
  4. Melt 120 gr of butter until it covers the bottom of the pan
  5. Fry the meatballs slowly until the color turn into brown in all sides
  6. Set aside the meatballs and leave the remaining butter in the pan to make the gravy

To make the mash potatoes:

  1. Preheat oven to 200 Celsius degree
  2. Combine all the ingredients to make mash potato in a big bowl
  3. Using a spoon or ice cream scoop, take one spoonful of the mixture and place it on a small cupcakes liners
  4. Bake in the oven for about 20 to 25 minutes (I liked to bake it longer until the bottom side turned into brown color because it was so delicious)

To make the gravy:

  1. Heat the remaining butter in the pan and add all purpose flour and stir
  2. Add milk and stir until smooth
  3. Add mushroom, salt, pepper, and chicken stock and bring to boil (add more water if the gravy is too thick until it reaches the consistency that you want)

How to serve:

  1. If necessary, you can heat the meatballs in a preheated oven (180 Celsius degree) for 10 to 15 minutes
  2. Serve the meatballs with mash potato, fresh salad, and the gravy
  3. Sprinkle some parsley or minced coriander leaves


Buttermilk Roasted Chicken

I had leftover buttermilk and I was thinking of what to do with it. Then as usual, I searched on the internet and found this interesting recipe that used buttermilk to marinate roasted chicken. Since I used buttermilk to cook crispy fried chicken previously, this time I wanted to roast the chicken which was also healthier since I didn’t have to deep fry the chicken.

I combined some recipes that I found and added some ingredients like shallots, garlic, ginger, cilantro, and lime leaves. I always use basic herbs and spices like garlic, shallot, and ginger to cook, so I thought that adding those three ingredients would increase the flavor of the roasted chicken. Lime leaves would give nice smell too to the dish.

I also placed carrots and potatoes below the chicken, and the vegetables taste so delicious because the juice from the chicken dropped down and gave extra flavor to the vegetables. It’s an easy dish that you can try too……………….


  1. 6 chicken thighs
  2. 1.5 cups buttermilk
  3. 8 garlic
  4. 4 shallots
  5. 2 tbsp salt
  6. 1 thumb ginger
  7. 10 cilantro, chopped
  8. 10 lime leaves
  9. 2 carrots, cut in round shape for about 1 cm
  10. 2 potatoes, cut as big as the carrots
  11. 2 tbsp olive oil and 1/2 tsp salt to mix with the vegetables


  1. Place chickens in a medium bowl / plate
  2. In a blender or food processor, process buttermilk, garlic, shallot, salt, and ginger until smooth. Pour the mixture and chopped cilantro into the chicken and mix until the chickens are well coated
  3. Remove everything in the bowl to a Ziploc plastic bag (or just a plastic bag) and seal tightly 
  4. Refrigerate and marinate for 24 hours
  5. Preheat oven to 200 Celsius
  6. Place cut carrots and potatoes in the bottom of a non stick pan, add 2 tbsp of olive oil and 1/2 tsp of salt and mix well
  7. Place 5 lime leaves on top of the vegetables
  8. Remove chickens from marinade and place on top of the vegetables, then add another 5 lime leaves on top of the chicken
  9. Cook for 1 hour in one side, then flip the chicken and cook for another 30 minutes to brown the other side (that was the time I needed to cook the chicken in my oven)
  10. Serve with garlic bread and fresh salad

Ayam Goreng KFC / Crispy Fried Chicken

Fried Chicken.……………….isn’t it just every child’s favorite food? Not just children, even fried chicken can be a comfort food for adults. I feel happy and satisfied after eating crispy fried chicken and always feel that it is the most delicious food in the world and that I could eat it every day (but it’s not healthy to eat fried chicken everyday, so let’s forget about that thought). Fried chicken and french fries are my best friends when I’m bored and need something good to lift up my spirit.

Fried chicken and french fries are also two of my boy’s favorite food besides pizza (although I would be much happier if he chose broccoli and spinach as his favorite food). He likes fried chicken and fries from McDonald’s the best. If you haven’t known it yet, in McDonald’s Indonesia, there is fried chicken and fries package that I never find in other countries that I’ve visited so far. The chicken is crispy and not spicy (unlike KFC). There are not chicken nuggets, they are real chicken and we can choose from chicken wings, breast, drumstick, or tights.

Compared to any other fast food restaurants, we all say that the fried chicken and fries from McDonald’s in Indonesia are still the winner. The boy always asked to go to McDonald’s whenever we came back to Jakarta for this reason. Unfortunately, the last time we came back to Jakarta, we didn’t have time to go to McDonald’s due to the limited time that we had. so I promised him that I would make fried chicken and fries for him once we went back to Singapore. Well, anyway, home cooked food even though it’s fried chicken and fries are still healthier than the ones from the fast food restaurant.

By the way, in Indonesia, when we talk about this kind of crispy fried chicken, most of the time people will say it’s the KFC Fried Chicken Style. KFC is the most popular brand name for fried chicken probably because it was the first one who established the fried chicken business in Indonesian long before McDonald’s, Wendy’s, Texas Chicken, etc. I still remember that my parents would sometimes take me and my sisters to the KFC for dinner once every few months and that was the time that we waited so much as children………………………..I even still remember where was the first KFC restaurant located near my house although it was 30 years ago.

For the fries, I always cook from raw potatoes and never buy the already cut ones that comes in packaged from the supermarket. For the chicken, it is best to buy the fresh ones from the wet market.

I marinated the chicken for few hours before dipping into the flour mixture, so the chicken itself already taste so good. The one bad thing about eating fried chicken from the fast food restaurant is that I always feel that the chicken is tasteless. My son and I only like the crispy skin, and most of the time we can’t finish the chicken flesh. But when I make this at home, I always want the chicken to taste as good as the skin, so I marinate it with salt, garlic, shallots, and coriander powder. Even my son agreed and said that the chicken also taste so delicious and yummy and it wasn’t difficult for him to finish at least 2 chickens in one go with a plate full of my homemade fries. See……………..home cooked food always tastes better no matter what……………….


  1. 3 chicken thighs (cut into 2), 2 chicken wings, 2 chicken breasts, or any parts from the chicken of your choice
  2. 5 garlic
  3. 2 shallots
  4. 1 tsp coriander powder
  5. 2 tsp salt + 1 tsp salt
  6. all purpose flour : tapioca flour or corn flour = 5 : 1 (I used 15 tbsp of flour and 3 tbsp tapioca flour)
  7. 1 tsp baking powder
  8. 75 to 100 ml very cold water
  9. oil for deep frying


  1. With mortar and pestle, mash garlic, shallots, coriander powder, and 2 tsp of salt until they form a paste. Marinate the chicken with this paste for at least 2 hours in the refrigerator
  2. In a bowl or plate, mix together all purpose flour, tapioca flour, salt, and baking powder. Take 5 tbsp of this mixture and transfer to a small bowl, and add cold water to this mixture. Test the flour and water mixture by dipping 1/3 of your finger into the mixture and take some of the batter. The batter should just slightly coat the finger. If it is coated heavily, add some water. If it is not coated at all, then add some flour
  3. Dust each chicken with dry flour mixture
  4. Then dip into the wet batter and allow any excess to drip off
  5. Coat the chicken thoroughly with dry flour mixture again (coat the chicken by pinching the flour mixture into the chicken body until they form big crumbs)
    Pinch the flour until it is separated and form big crumbs

    The flour mixture should look like this when you pinch repeatedly. This texture is the one making the chicken crisp when deep fried
  6. Add oil to a wok(the amount of oil should be able to cover the chicken) and set to medium heat. Test the oil if it’s hot enough by doing this: take 1/2 tsp of the wet batter and put in the hot oil. If it’s make sizzling sound immediately, then it is hot enough
  7. Cook until both sides of the chicken are golden and crisp
  8. Serve hot with fries, salad, and chili sauce

Bistik Ayam Kecap / Indonesian Chicken Steak in Sweet Soy Sauce, Herbs, and Spices

In Indonesia, this dish is well known as bistik, which originally came from the word “beef steak”. Probably, it was too difficult for the people back then to pronounce beef steak, so they just cut it short into bistik. Nowadays, bistik does not only refer to beef steak, but also chicken steak. In Bahasa Indonesia, chicken means ayam. So, chicken steak in Bahasa Indonesia is bistik ayam (In English it will be chicken beef steak, hahaha………….). I know that it’s probably too confusing for you, but that is just the way we name the dishes.

This dish might not look exactly like chicken steak (or maybe more like chicken stew), but since I was little, I had only known this dish as chicken steak or bistik ayam. 

This Indonesian chicken steak is totally different than any chicken steak that you have ever known, and there are lots of variations of this dish. I believe that every family has its own recipe, so you might find different kind of recipes everywhere across Indonesia. One thing in common is that we use lots of locally grown herbs and spices in Indonesia, and Indonesian people are very generous when using herbs and spices in their cooking. Commonly, we also use sweet soy sauce to cook bistik ayam.

This dish is very easy to make. I sometime use the whole chicken cut into 8 or if I’m in a hurry, I just use chicken fillet because it cooks faster. When I have no idea of what to cook, make this dish by adding any vegetables that are available in my fridge. So simple but so delicious…………………..


  1. 300 chicken fillet, cut into 2 cm x 2 cm
  2. 1 lemongrass, take the outer part, then cut diagonally into 2 cm length
  3. 1 thumb of galangal (lengkuas), cut 5 into thin slices
  4. 1 thumb of ginger, cut into 5 thin slices
  5. 5 cloves (cengkeh)
  6. 1/2 tsp nutmeg powder
  7. 5 tbsp sweet soy sauce
  8. 2 tsp salt, or to taste
  9. 2 tbsp olive oil
  10. 1/2 large onion (bawang bombay), cut into strips
  11. 2 shallots, minced
  12. 2 garlic, minced
  13. 2 carrots, cut into bite size
  14. 1 potato, cut into bite size
  15. 200 ml water
  16. 2 tbsp minced cilantro


  1. In a medium bowl, marinate chicken with ingredients number 2 to 8 (lemongrass, galangal, ginger, cloves, nutmeg powder, sweet soy sauce, and salt) for at least 2 hours and put in the refrigerator
  2. Heat a wok with 2 tbsp of oil oil and add large onion, shallots, and garlic. Stir fry until fragrant
  3. Add the chicken and all other ingredients in the bowl to the wok, but set leave sauce in the bowl
  4. Stir fry until the chicken turn into white color
  5. Add carrots, potato, the remaining sauce in the bowl, and 200 ml of water
  6. Cook until chicken and vegetables are thoroughly cooked
  7. Turn off the heat, add cilantro and mix
  8. Transfer to a serving plate
  9. Serve hot with fresh salad and steam rice

Chicken Stromboli

I’m not an expert on Western food because I usually cook Indonesian and Chinese food, and I also never heard and ate a Chicken Stromboli before, but when I saw the picture in a cooking website, it caught my attention immediately (the effect of spending too much time browsing for recipes………………….). It looked so nice and delicious that I wanted to try making it right away. I mean, look at the bread and the melted cheese……………….they are so yummy and make me hungry again right now.

Most of the recipes said to use shredded roasted chicken mixed with pizza sauce or marinara sauce. Since I’m not accustomed of eating and having roasted chicken at home, I cooked the filling using raw chicken mixed with pizza sauce and added mushrooms, carrots, and coriander leaves just so we could have extra vegetables and not only meat inside the bread, because you know me………………I always add vegetables in almost every dish……………………

I don’t know why this dish name is Chicken Stromboli, but it reminded me of Calzone or folded pizza……………although I think the right name to describe Chicken Stromboli is rolled pizza stuffed bread (is pizza a bread by the way? I don’t know because for us Indonesians, we often say pizza bread or roti pizza and roti means bread).

Since it was the first time for me and I didn’t know exactly how it would turn up, I was quite nervous actually. I kept looking at my oven to see what would happen, hahaha……………… Thankfully it turned out to be so nice (but I hadn’t figured out what it would taste because I had to take pictures first to celebrate my first attempt making Chicken Stromboli before anyone in the house could touch it……………). In between the shots, my son even desperately asked if he could try the dish now…………..hahaha………………..and I said just a couple more more minutes.

I had to be the first who tried before I could give it to the other family members, so I was the one who took the first bite……………………..

and it was soooooooo…………………….good…………………..I loved it so much!!!

and the happiest moment was when my other two boys also loved it too………………

It was so good especially when I dipped it in my super spicy chili sauce (because we, Indonesians, eat pizza with chili sauce, except for my boy and my husband). And by the way, it was so yummy that I only had 2 small slices for myself while the two boys finished everything else, although my son said it was good for my diet, hahaha………………

I sprinkled some grated cheddar cheese on top of the dough, although it should have been Parmesan, but I liked cheddar better than Parmesan, so I topped the pizza dough with cheddar cheese before it went to the oven.

I liked it a lot and will definitely make it again since it’s now so easy to make the dough in my food processor. Yes, I made the pizza dough in my food processor and I just found out recently, and I felt so stupid that day for having my food processor for such a long time but never knew that it could make bread, pizza, and pastry dough, and also cake batter. This is the cause of always throw away the manual books of my electronic gadgets to the deepest side of my cupboard just as soon as we got home from the electronic store.

So, I made my pizza dough in my food processor in just 30 seconds and it was way faster than my bread machine. My son is probably the happiest person in the house since he likes pizza so much and knowing that making pizza dough is very easy now, he knows that his mom will definitely make this dish very often.

There are several steps in making this delicious dish: first, we make the pizza dough, and while waiting for the dough to rise, we’re gonna make the filling. Then, we will assemble everything, let the dough rise again, and lastly, we’re going to bake the dough in the oven. But believe me, it was worth the time that I spent making this delicious dish (and washing the dishes afterwards too).

By the way, I read that many people complaints that it was very difficult to wash the food processor after using it to knead the dough. Well, I have to say that it was actually much easier to clean compare to the mess that it made after I process meat in the food processor (fish was especially the worst and the most difficult to clean). The easiest way for me is to always add 1 cup of water and little dishwashing liquid into the food processor and let the motor running for about 30 seconds, and it was very easy to clean after that.

So, let’s make pizza dough in the food processor………………..

Making Pizza Dough In A Food Processor


  1. 2 cups all purpose flour
  2. 1.5 tsp instant yeast
  3. 3/4 tsp salt
  4. 3/4 cups warm water
  5. 2 tsp oil


  1. Prepare the food processor with the knead blade assembled
  2. Place flout, yeast, and salt in a food processor, then pulse several times until all ingredients are blended. You can fasten the process by mixing the ingredients with the spatula, then pulse several times
  3. With motor running, add water, then oil
  4. Process until a ball forms. The process from adding the water and oil until a ball forms took 20 seconds in my food processor. Then I kept processing for another 10 seconds and that was it. I had a smooth dough and not sticky dough in less then one minute
  5. Remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around. Cover with a plastic wrap and clean cloth and let rise for 2 hours in room temperature to let the dough rise until doubled in size

Make the filling for Chicken Stromboli


  1. 200 gr chicken
  2. 1/2 large onion, minced
  3. 3 garlic, minced
  4. 30 gr coriander leaves, minced
  5. 10 dried black fungus, soak in water for 15 minutes, then minced
  6. 1 carrot, grated
  7. 3 tbsp olive oil
  8. 5 tbsp pizza sauce
  9. 1 tsp salt
  10. 1 tbsp sugar
  11. 1 tsp Worcester sauce


  1. Heat a pan with 3 tbsp olive oil, then add large onion and garlic. Stir fry until fragrant
  2. Add chicken, and stir fry until the chicken turn color into white
  3. Add carrot and mushroom
  4. Add pizza sauce, salt, sugar, and Worcester sauce
  5. Cook until there is no more water in the pan / all the ingredients already absorb the sauce
  6. Add coriander leaves, mix, and turn off the heat

Assemble Chicken Stromboli


  1. Pizza Dough

    The pizza dough doubled in size after 2 hours
  2. Chicken and vegetable in pizza sauce for the filling
  3. 1 cup grated mozzarella cheese
  4. 1 cup grated cheddar cheese or Parmesan cheese
  5. olive oil


  1. Preheat oven to 200C. Line a baking sheet with parchment paper
  2. Onto a floured surface, cut the dough into 2 and  roll each dough into a 25 x 25 cm rectangle
  3. For each dough, add mozzarella in a row in the edge, then topped with chicken and vegetables, then topped again with cheddar or Parmesan cheese
  4. Fold the dough over the filling and roll
  5. Seal the both edges of the dough
  6. Place it with the seal on the bottom side on the prepared baking sheet
  7. Cover the dough with clean cloth and let rise in room temperature for 45 minutes
  8. Brush the dough with olive oil, cut slices on top to let the steam escape and sprinkle Parmesan or cheddar cheese
  9. Bake for about 30 minutes or until golden brown.
  10. Let it cool for about 5 minutes before serving and serve with chili sauce



Sop Herbal Ayam Kampung / Chicken Soup With Herbs and Spices

Chicken soup again? Well, of course……………..who doesn’t love chicken soup? It’s good both for hot and cold weather. In hot weather, we can get sick easily (sore throat and cough), and that is when chicken soup comes to the rescue. In cold weather, the soup will warm our bodies. So, it’s delicious and healthy at the same time.

What I love about chicken soup is that I can add any vegetables that I want and everyone will eat whatever is served in the bowl. Corns, carrots, potatoes, broccoli, cauliflower, red beans, sweet peas, etc are some of the vegetables that I usually add. well, basically any vegetables that I can find in my refrigerator can go inside the soup pot, hahaha……………..So, when making chicken soup, you don’t have to stick on the recipe, you can always create your own version of chicken soup, and that’s the beauty of making chicken soup.

When making chicken soup, my preference is to use whole kampong chicken (ayam kampung) or free range chicken. The small or younger one will be better. For chicken soup, I also prefer to cook the whole chicken without cutting it into smaller parts. By cooking the whole chicken including the bones, we will have a very nice yellowish broth (my mom said that it also has the sweetness and savory taste altogether without even adding sugar and salt to the broth). The taste is totally different than just making the broth from chicken breast or some parts of the chicken.

This version of chicken soup is also using goji berries and dry seedless red dates which have lots of health benefits for us. They are very common in Chinese dish and medicine, so we usually name this dish as a herbal chicken soup.

I always use slow cooker when cooking kampong chicken, but you can also cook this soup on a stove, but the amount of water will be reduced when making the broth on stove, so remember to always add water little by little into the pot.


  1. 1 kampong chicken, clean but do not cut into small parts
  2. 2.3 L water
  3. 5 tbsp olive oil
  4. 1 thumb of ginger, thinly slices
  5. 1 large onion (bawang bombay), minced
  6. 1 large red onion or 6 shallots (bawang merah), minced
  7. 6 garlic, minced
  8. 1 tomato, diced
  9. 10 spring onion, minced
  10. 1 tbsp goji berries
  11. 4 seedless red dates
  12. 1 tbsp salt, or to taste
  13. 10 kafir lime leaves
  14. 5 carrots, cut into bite size
  15. 2 potatoes, cut into bite size
  16. red beans
  17. 10 spring onion, cut into 2 cm


  1. Boil 2.3 L water in a slow cooker
  2. Heat a pan with 5 tbsp of olive oil
  3. Add ginger slices, minced large onion, shallots, and garlic and stir fry until aromatic
  4. Add diced tomatoes, minced spring onion, goji berries, and red dates. Stir fry for about 2 minutes, then transfer to the slow cooker
  5. Add chicken, salt, and kafir lime leaves to the slow cooker
  6. Cook for at least 4 hours in low heat or until chicken is tender, then turn off the heat
  7. Let it cool, then take out the chicken
  8. Shred the chicken into small pieces
  9. Strain the soup into a big pot so we will get a clear soup
  10. Add the shredded chicken into the big pot
  11. Add carrots, potatoes, and red beans into the pot
  12. Cook until the vegetables are thoroughly cook
  13. Add spring onion and turn off the heat
  14. Transfer the soup to serving bowls and serve hot with sweet soy sauce and chili sauce (optional)

Fried Chicken in Sweet and Sour Sauce / Sweet and Sour Fried Chicken


The real name of the dish was actually Szechuan Chicken, although I’m not so sure if it really is an authentic dish of Szechuan, but I think it got the name because originally it should be very spicy. Since I was (and still am) the only one who can eat spicy food at home (I’m still waiting when the time comes for my boy to at least try eating spicy food), so I eliminated the use of chili sauce in this recipe. Still, it was a very good one and very suitable for children, especially when you combine with hot steam white rice……………..hmmmm………… yummy…………………


If you want the dish to be spicy, just add some chili sauce (any kind of chili sauce would be just fine) and mix it with the other sauce ingredients. This was my first time making this dish and we loved it.


  1. 1 whole chicken, cut into 20 small pieces
  2. 1.5 tsp salt
  3. 5 garlic
  4. 3 tbsp tapioca flour
  5. 1 thumb ginger, cut into 5
  6. 1 star anise
  7. 5 garlic, minced
  8. 1/2 large onion / bawang bombay, cut into thin slices
  9. 3/4 tbsp tapioca flour, mix with 5 tbsp of water and stir until there are no more lumps
  10. Oil for deep frying
  11. 2 tbsp olive oil

For the sauce: (mix in a small bowl all these ingredients):

  1. 200 ml water
  2. 2 tbsp oyster sauce
  3. 1 tbsp angciu / Shaoxing rice wine (optional)
  4. 2 tbsp tomato sauce / ketchup
  5. 1 tbsp sweet soy sauce
  6. 1 tbsp soy sauce
  7. 1 tsp sesame oil


  1. Place the chicken in a big bowl
  2. Mash 5 garlic with 1.5 tsp of salt with mortar and pestle until they form a paste. then add to the chicken. Mix and massage gently the chicken with your hand until the chicken is coated nicely with the pasteimg_6087
  3. Add 3 tbsp tapioca flour to the bowl and lightly coated the chicken (use your hand). Put the bowl in the refrigerator for 30 minutescoated-chicken
  4. After 30 minutes, heat a non sticky pan with oil and deep fry the chicken until they are just slightly brown. Transfer the chicken to a plate
  5. fried-chickenIn a medium non stick pan, heat 2 tbsp of olive oil
  6. Add ginger and stir fry until aromatic
  7. Add 5 minced garlic and stir fry again until aromatic
  8. Add 1/2 large onion and stir occasionally until fragrant
  9. Add the sauce mixture in the small bowl and bring to boil
  10. Add the mixture of 3/4 tbsp tapioca flour with water (make sure there are no lumps), mix with the sauce and bring to boil
  11. Add fried chicken to the pan and mix with the sauce
  12. Stir occasionally using a wooden spatula until the sauce becomes thick and not watery20161016_184134
  13. Arrange fresh vegetables on a serving plate (lettuce, tomato, cucumber, etc) and place the chicken on top of them
  14. Serve with hot steam rice and chili sauce


Galantine Ayam / Chicken Galantine With Sweet and Sour Sauce


In Indonesia, chicken galantine is well known as a Chinese food and you can find it easily is many of the restaurants that serve Chinese food. But when I did some research in the internet, I found out that some said that the name of the dish, which is “galantine”, was originally from French. It was a stuffed chicken dish originated from French. It was not only use chicken as the meat, but sometimes also beef and bacon. Well, I guess we’re talking about 2 almost the same bit not identical dishes. The way we make the dish and the sauce itself is different from what I read in the Western recipes. So is the Chinese food galantine dish inspired by the French dish or they are totally two different dishes but with the same name? I don’t know for sure. All I know it that this dish is delicious and my family really likes it a lot.

There are many ways of making galantine. There are many variations of the filling too. Some use chicken, others use beef or even pork. One version uses omelette to wrap the minced meat, other version adds cheese, quail eggs, and carrots into the fillings, and other version (which is what I cook usually) just uses minced chicken without any additional fillings. There are many different kind of sauce too. My recipe today might be the simplest one. I will post other variations later when I cook galantine again.

Galantine usually served with french fries, steam carrots, and steam green beans. For healthier reason, I also steam my potatoes and cut them in long cuts. The sauce is also very easy to make and goes well with my chicken galantine.

Here is the recipe and I also include the step by step of how to wrap and roll the minced chicken using baking parchment paper.



For Chicken Galantine:

  1. 450 gr chicken
  2. 1 tbsp salt
  3. 1/2 tsp nutmeg powder
  4. 3 garlic
  5. 3 eggs (I used kampong chicken eggs which were quite small, so I used 3 eggs)
  6. 3 tbsp of breadcrumbs
  7. 1/2 large onion, minced
  8. 8 celery stalks, minced
  9. Baking parchment paper or banana leaves
  10. oil for deep fried (optional)

For the Sauce

  1. 2 tbsp olive oil
  2. 1/2 large onion, minced
  3. 5 garlic, minced
  4. 1 tomato, minced
  5. 500 ml water
  6. 3 tbsp sugar
  7. 1/2 tsp salt
  8. 1/2 tsp nutmeg powder
  9. 5 tbsp tomato sauce
  10. 1 tbsp Worcester sauce / kecap inggris
  11. 1 tbsp sweet soy sauce
  12. 3 tbsp tapioca flour, mix with 100 ml of water and stir until there are no lumps

Vegetables as Side Dish:

  1. Carrots, cut into 2 x 0.5 cm
  2. Potatoes, french fries cut
  3. Lettuce


Making Chicken Galantine:

  1. In a food processor, process together chicken, salt, nutmeg powder, garlic, and egg until smooth and form a paste
  2. Transfer to a medium bowl
  3. Add breadcrumbs, minced large onion, and minced celery stalks to the bowl and mix together with a wooden spatula or a big spoon until everything is well combined
  4. Prepare baking parchment paper and cut into 30 x 30 cm to wrap the chicken. We will need 3 sheets of baking paper. Alternatively, you can use banana leaves to wrap the chicken
  5. Divide the mixture chicken in the bowl into 3 equal parts and wrap each part tightly in baking paperchicken-roll
  6. Prepare a steamer and wait until the water is boiled. Steam the chicken roll for 30 minutes then turn off the heat. Move the chicken roll into a plateimg_6268
  7. Keep it wrapped and cool to room temperature, then unwrap the chicken roll and prepare a wok with some oil for deep fryingimg_6269
  8. Deep fry the chicken just until it is slightly brownimg_6271
  9. Wait again until chicken roll is cool enough before slicing itgalantin-ayam1_fotor1

Making The Sauce

  1. Heat up a pan with 2 tbsp of olive oil
  2. Add minced garlic and stir fry until aromatic
  3. Add minced large onion and stir fry again until fragrant
  4. Add minced tomato, cook for about 3 minutes while stirring occasionally
  5. Add water, tomato sauce, sweet soy sauce, Worcester sauce, salt, nutmeg powder, and sugar
  6. After the sauce is boiled, taste it and add sugar if it’s too sour
  7. Add the mixture of tapioca flour and water (make sure there are no lumps) and give a quick stir
  8. Wait until the sauce is boiled and turn off the heat
  9. Transfer the sauce to a bowl


  1. Steam carrot and potatoes until cooked (alternatively, you can make french fries from the potatoes)
  2. Arrange slice chicken roll, lettuce, carrot, and potatoes in a serving plate
  3. Pour some tablespoon of sauce onto the plate and serve with extra sauce in a small bowl


Ayam Goreng Kuning / Yellow (Turmeric) Fried Chicken With Crispy Bits


This yellow (turmeric) fried chicken has been a favorite in my family since I was a little kid. My mom cooked this dish perfectly that we always craved for more. She usually didn’t cook a lot since chicken was very expensive back then, so every time she cooked this, we were so happy and we could add more rice again and again to our plates (when I said we it means me, my sisters, and my dad). In my opinion, she also made the best sambal terasi (Indonesian traditional chili paste with shrimp paste) to accompany this fried chicken. We were used to eat raw vegetables such as cucumber, kemangi leaves (basil leaves?), cabbage, tomato, and lettuce with this fried chicken. What a healthy and satisfying dish……………

Most of all, we loved the crispy bits that my mom fried from the mixture of herbs and spices that was cooked with the chicken. It was oh so delicious…………..and we would never had enough no matter how much my mom made the crispy bits. We could even ate the bits just with hot steam white rice only.

Super delicious crispy bits with sambal terasi
Super delicious crispy bits with sambal terasi

According to my mom who taught me how to cook this dish, to make more of the crispy bits, I have to use lots of candle-nuts. And this was what I did when making this dish. My husband is a huge fan of this fried chicken, and he even likes it better than the usual fried chicken that coated with flour. Fortunately, my son also loves this fried chicken and especially the crispy bits. Both of them become the perfect duo finishing the chicken and the crispy bits.

It is actually very easy to cook this fried chicken, but just be careful of the splatter when friying the chicken and the bits. Cover the pan with lid for safety precautions.

Enjoy the recipe…………..

Fried Chicken


  1. 1 chicken, clean and cut 8. Although the chicken skin will turn out crispy and delicious when fried with this recipe, but I removed the skin for healthy reason (except for the wings and this turned out to be everyone’s favorite)
  2. 70 gr candle-nuts, stir fry in a non stick pan without oil until fragrant and golden brown or a bit burn on the skin
  3. 15 garlic
  4. 15 red onions (or use 1 large red onion plus 3 red onions)
  5. 1 tbsp + 1 tsp coriander powder
  6. 1 tbsp turmeric powder
  7. 1 tbsp saltspices-and-herbs
  8. 15 lime leaves
  9. 6 salam leaves
  10. 1 thumb of ginger, cut in thin slices
  11. 2 thumbs of fresh galangal (lengkuas), cut in thin slices
  12. 2 lemongrass, peel of outer layer, cut into 2, and crush them with the back of the knifeherbs-and-spices
  13. 200 ml of water, or more


  1. Process ingredients number 2 to number 7 (candle-nuts, garlic, red onion, coriander powder, turmeric powder, and salt in a blender until they form a paste
  2. Prepare a large non stick wok. Add herb and spices paste from method number 1 along with ginger, galangal, and lemon grass to the wokimg_5662
  3. Stir fry in medium heat until it becomes really fragrantimg_5663
  4. Add lime leaves and salam leaves to the mixture and stir a few timesimg_5664
  5. Immediately turn into low heat and add the chickenimg_5665
  6. Stir the chicken until it completely covered with the yellowish pasteimg_5667
  7. Let it cook for about 15 minutes. We don’t add the water first to make sure that the chicken will absorb all the herbs and spices
  8. Add 200 ml of water and continue cooking in low heat while stirring occasionally, moving the chicken on the top to the bottom and vice versaimg_5669
  9. Add water if necessary to avoid the bottom of the pan gets burnt (50 ml everytime)
  10. When the water has mixed with the yellowish paste and becomes very thick (usually for about 2 hours because I used kampong chicken which needed more time to cook), check the tenderness of the chicken. If the chicken is not cooked yet, add water again little by little (50 ml everytime). If the chicken is cooked, turn off the heat.img_5680
  11. Separate the chicken from the yellowish paste in a bowl and discard lime leaves, salam leaves, ginger, galangal, and lemongrass
    The chicken

    The paste which we will use to make the crispy bits
    The paste which we will use to make the crispy bits
  12. First, we will fry the paste to make the crispy bites. You can either continue working in the same wok or move the paste to another non sticky pan. You can either work in medium heat or low heat if you’re afraid the bits might get burn. Do not work in high heat. Cover the wok with lid because it will most porbably splatter. Open half of the lid carefully every 30 seconds and stir. Do this until the paste becomes thick and not watery. Open the lid completelybumbu-ayam-goreng
  13. When it became to sticky because I worked in a used wok, I moved it to a new non sticky pan. I added 1 tbsp of cooking oil to make it really crispyimg_5691
  14. From this stage, you have to keep stirring using a wooden spatula so the it wont get burnt. Keep stirring until it is not sticky and does not stick to the spatula. The color should be dark brown and crispy. It will take at least 30 minutes to do this crispy bits. So be patient for best resultimg_5694
  15. Move the crispy bits to a plate and let it cool. Store in a a store tight container in the refrigerator and it will remain crispy for a week
  16. Next step, prepare a clean non sticky pan and deep fry the chicken until dark brownimg_5696
  17. Remove the chicken to the serving plateimg_5699
  18. Serve the fried chicken with the crispy bits, hot steam rice, raw vegetables (lalapan), and sambal terasi (chili paste with shrimp paste)img_5710

Fried Wontons / Pangsit Goreng


Fried wonton is one of my lil boy’s ( and me tooo………….) favorite dish. He sometimes orders fried wontons when we dine outside. For me, personally, I don’t like to order fried wontons when we are eating out simply because of one reason: I never know how many times has the cook already used the cooking oil before using it to fry our order.

Frying the wontons with re-use oil and not fresh oil will result in the overall taste of the wontons in the throat (although sometimes it’s good in my mouth, but somehow it will leave a bad taste in the throat). This also happens in fancy and expensive restaurants (I know I can’t expect them to just use the oil one time and then use fresh oil for the next cooking batch). So making fried wontons at home is actually the best and healthiest choice for me.

Making fried wontons at home is very easy and doesn’t take a long time, and you can make combinations of fillings from ground pork, chicken, fish, and you can even add some vegetables inside like carrots, mushrooms, spring onions, or even tofu. When I was still living with my mom, she also always preferred to make her own fried wontons (and even until now). She has the same reason as mine (or maybe I have the same reason as hers), and that is because it is healthier and cleaner to make fried wontons at home.

My mom usually made the fillings from ground pork, shrimps, and dried mushrooms, but for health reason, nowadays we always substitute the pork with chicken.

There are many ways to wrap wontons, but my preference is the one that my mother always makes and she had taught me of how to do it her way. Our favorite is the ones with little fillings on the corner and big and wide crispy wonton skins (just like the one in Bakmi GM – a well known noodle chain restaurants in Indonesia).



  1. 1 pack of wonton wrappers (50 sheets)
  2. 100 gr chicken fillet, cut into small pieces
  3. 50 gr shrimps, peel and devein
  4. 1 egg
  5. 1 tsp sesame oil
  6. 1 tsp soy sauce
  7. 1 tsp fish sauce
  8. 1/2 tsp salt
  9. 1 tbsp tapioca starch or corn starch (optional)
  10. 1 tbsp fried shallot
  11. 1 carrot, grated
  12. 5 spring onion, minced
  13. water in a small bowl, for sealing
  14. oil for deep frying


  1. In a food processor, add chicken fillet slices, shrimps, egg, sesame oil, soy sauce, fish sauce, and salt. Process until smooth and form a paste. Transfer to a medium bowl
  2. Add fried shallot, carrot, and minced spring onion to the bowl. Stir to combine well
  3. Add 1 tbsp of tapioca or corn starch to the bowl and mix well with other ingredients with a spoon
  4. Wrap the wontons (look for the explanation below of how to wrap wontons)
  5. Heat up some oil for deep frying. Deep fry the wontons in medium heat until golden brown. Serve hot with chili sauce
  6. You can also keep the wontons in a food container or Ziploc bag for few hours. Just make sure the wontons are cool enough before keeping them in a container. The wontons will stay crispy even after 6 hours


How to wrap a wonton:

  1. Lay a piece of the wonton wrapper on a plateIMG_3070
  2. Add 1/2 tbsp of the filling in one corner of the wonton wrapper and fold the corner onceIMG_3077
  3. Fold again for the second timeIMG_3078
  4. Dip your index finger into the sealing water and trace it on the left and right edges of the folded cornerIMG_3079
  5. Pull the two corners (left and right side) to the back side of the wrapper so one overlaps the otherIMG_3080-horz
  6. Do these steps for all of the wrappersIMG_3083

Fried wonton is a delicious as an appetizer, afternoon snacks with hot tea, or even as the main dish together with noodle soup or fried noodle. Enjoy this crispy crunch bite with chili sauce and I guarantee that you will be addicted to this dish and always want to grab some more.