Chili Lime Chicken

2 – 2.5 lbs skin on chicken thighs or breasts

Marinade:
1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro chopped finely
2 jalapeño chopped finely
4 garlic cloves chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste

Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.

Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.

Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.

Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

Recipe Notes
You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.

Honey Lime Chicken

1 lb chicken thighs deboned, skin-on
2 cloves garlic minced
1 heaping tablespoon honey
1 tablespoon soy sauce
1 tablespoon lime juice
Pinch of cayenne pepper
Pinch of salt
Chopped parsley
Lime wedges

Preheat the oven to 400F.

Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt. (You may double the marinade if you want it to be more “saucy”). Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken. Broil the chicken for 1 minute or until the chicken skin is charred. Remove from heat, garnish with parsley and serve immediately with some lime wedges.

Recipe Notes
If you use boneless and skinless thighs or chicken breasts, please take note that your chicken will look white as there is no skin and the broil function won’t char the meat and make it dark. Double the quantity of the marinade (honey, lime, cayenne pepper and salt) for stronger flavor if you like. You may also make this recipe on a skillet or cast-iron pan on medium heat.

Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey.

Whichever part of chicken you use, you can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.

Honey Sriracha Chicken

10- oz zucchinis
1 tablespoon olive oil
2 cloves garlic minced
12 oz boneless skinless chicken breast, cut into cubes
1 tablespoon chopped scallion
White sesame for garnishing

Sauce:
2 tablespoons honey
1 tablespoon Sriracha
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch
2 tablespoons water

Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Add all the ingredients for the Sauce in a bowl. Whisk to mix well.

Heat up a skillet with the olive oil. Saute the garlic until aromatic. Add the chicken and stir fry until the surface turns white, follow by the Sauce. Stirring continuously until the chicken is completely cooked through and the sauce thickens. Add the scallion, stir to mix well.

Top the zoodles with the chicken, toss to mix well. Garnish with the white sesame and serve immediately.

Recipe Notes
Discard any liquid seeping out of the zoodles, if any.

Garlic Sriracha Chicken

2 lbs skinless and boneless chicken thighs
1/4 teaspoon white sesame
1 tablespoon chopped scallion

Marinade:
3 cloves garlic minced
2 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
3 teaspoons Sriracha
1 teaspoon sugar
1 teaspoon sesame oil
Pinch of salt

Preheat the oven to 400F.

Rinse the chicken thighs with water. Pat try with paper towels.

Mix all the ingredients in the Marinade. Stir to combine well.

Combine the chicken thighs with the Marinade and marinate for 15 minutes.

Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.

Notes: For the best results, use boneless and skinless chicken thighs but you can certainly use chicken breast or even chicken drumsticks.

Hoisin Sriracha Chicken

1 1/2 lbs 4 boneless chicken thighs (skin on or off)
3 cloves garlic minced
1- inch piece ginger peeled and minced
1 1/2 tablespoons hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon honey
1 tablespoon soy sauce
Pinch of salt
1 tablespoon oil
White sesame optional

In a big bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce and salt. Stir to combine well and let marinate for 15 minutes.

Heat up a skillet and add the oil on medium heat. When the skillet is hot, add the chicken (reserve the marinade), skin side down first and pan-fry both sides. Pan fry until the skin turn nicely brown. Add the marinade into the skillet and turn the heat to low. Continue to cook the chicken while the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame and serve immediately with steamed rice.

Soy-Glazed Chicken

1 1/2 lbs boneless, skinless chicken breasrs
2 1/2 tablespoons soy sauce
1 teaspoon five-spice powder
1 tablespoon Chinese rice wine or Japanese cooking sake
1 teaspoon sesame oil
2 heaping tablespoons sugar
1 1/2 tablespoons oil
2 cloves garlic minced
White sesame
Chopped scallion

Debone the chicken thighs following the instructions here. Mix the soy sauce, five spice powder, wine, sesame oil and sugar together. Whisk to dissolve sugar completely. Add the sauce mixture to the chicken. Stir to coat well.

Heat up a skillet on low to medium heat and add the oil. When the oil is heated, add the garlic and saute until they turn light brown. Add the chicken and all the sauce into the skillet and cook slowly, for about 8 to 10 minutes, or until the chicken is cooked through and the sauce reduces.

Remove the chicken from the skillet, garnish with white sesame and scallion, serve hot with steamed rice.

You may use boneless and skinless chicken thighs, chicken breasts, or chicken drumsticks. I used low sodium soy sauce. If your sauce mixture is too salty, add some water to dilute or more sugar to taste.

Sweet Pepper Chicken

8 oz. mini sweet peppers
12 oz. boneless and skinless chicken breasts cut into pieces
Salt
Ground black pepper
2 tablespoons oil
2 cloves garlic minced

Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
3 tablespoons Thai sweet chili sauce
1 teaspoon Apple cider vinegar or rice vinegar
2 tablespoons water

Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.

Mix all the ingredients in the Sauce together, stir to mix well. Set aside.

Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.

In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds.

Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.

Spicy Tomato Chicken

2 lbs boneless skinless chicken thighs cut into pieces
1 large onions cut into pieces
7 oz green peas if frozen is used, thawed first
6 potatoes cut into pieces and deep fry
1 can 16 oz crushed tomato
4 inches cinnamon stick
5 pieces cardamon mace
6 Tbsp of Canola oil

CHILI PASTE:
15 bird’s eye red chilis or 3 large red chilis or you can skip the chili
25 shallots peeled or 1 big red onion (peeled and cut into big pieces)
6 cloves garlic peeled
2 inches ginger peeled
1 tsp of shrimp paste/belacan available at Asian grocery stores

SEASONINGS:
Salt to taste
2 Tbsp sugar

MARINADE:
3 Tbsp grounded coriander seeds

Heat about 3 Tbsp of oil in a heavy-bottom pot, stir-fry coriander-marinated chicken till half cooked and set aside.

Fry the chili paste till fragrant with 3 Tbsp of canola oil. Add in cinnamon, cardamom, onion, chicken, tomato paste and potato, stir-fry well.

Add in seasonings and water, cook until chicken is cooked through and tender. Lastly, add in green peas and mix well. Turn off the heat.

Dong’An Chicken

About 4 quarts chicken stock
About 2 3/4 lbs free-range chicken
1 3/4- inch piece fresh ginger , unpeeled
3 scallions
1 fresh red chili
3 dried red chilis
2 tsp Shaoxing wine
2 Tbsp clear rice vinegar
1/2 tsp whole Sichuan peppercorns
Salt to taste
3/4 tsp corn starch mixed with 2 tsp cold water
1 tsp sesame oil
4 Tbsp lard or peanut oil for cooking

Bring the stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to the boil, skimming the surface, as necessary. Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes. Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked. There will still be some blood, don’t worry.

when the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. I never discard the skin. (the bones and scrappy pieces of meat can be returned to the cooking liquid and make into stock).

Cut the fresh chili in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut into slices and then slivers similar to the chili. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.

Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chiles, and ginger, along with the dried chiles and Sichuan pepper and stir-fry until fragrant, taking care that the seasonings do not take color or burn.

Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar and salt to taste. Add up to 1/2 cup of the chicken poaching liquid, bring to a boil and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.

Add the corn starch mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.

Bhutanese Spicy Chicken Stew (Jasha Maru)

INGREDIENTS:
1 1/2 lb boneless skinless chicken thighs (cut into 1-inch cubes)
4 cloves garlics (peeled finely minced)
3 shallots (peeled and chopped)
2 Tbsp of finely grated ginger
1 medium-size leek (cut into slices and wash properly-refer to notes)
1 large tomato (dice)
4 red chilis (seeded if you like and cut into small pieces)
Salt to taste
1 cup chicken stock
1 small bunch of cilantro leaves for garnish
2 Tbsp of oil

Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through.

Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves.

Black Tea-Infused Satay

INGREDIENTS:
1/2 lb of boneless skinless chicken thigh cut into 1/2-inch strips
Bamboo skewers soaked in water for 30 minutes before grilling

MARINADE:
10 bags of black tea
2 cups of hot water
2 Tbsp of brown sugar
1 Tbsp salt
1 Tbsp paprika powder
1 Tbsp of cooking oil
7 cloves garlic peeled and finely minced

BLACK VINEGAR SAUCE:
1/4 cup of black vinegar
1/4 cup of brown sugar

Place the black tea bags inside a cup of hot water and let it steep for 10 minutes. Discard the tea bags and add in the brown sugar, salt, paprika powder, oil and garlic. Let the tea cool down.

Place the chicken thigh pieces in a large bag or container and pour in the tea mixture to let the chicken marinade overnight or minimum of 6 hours.

Place the black vinegar and brown sugar in a small saucepan and bring to a boil and then lower the heat until the sugar has dissolved. Remove from the heat and let it cool down
Remove the chicken pieces from the marinade and thread it into the bamboo skewers. Repeat with the rest of the chicken meat. Preheat your grill on medium heat and place the satay on the grill and cook until you get a nice char on the meat, about 2-3 minutes on each side
Serve with black vinegar sauce on the side

Stir-Fried Nian Gao Rice Cakes

INGREDIENTS:
1 lb Chinese or Korean Rice Cake 450 gr
2 Tbsp cooking oil divided
3 cloves garlic finely chopped or grated
8 oz boneless chicken thighs/breast 250 gr, cut into thin strips (see notes)
5 oz Napa Cabbage 150 gr, cut into large chunks or shred
3.5 oz baby bok choy 100 gr
1/4 cup chicken broth

MARINADE FOR MEAT:
1 tsp soy sauce
1 tsp oyster sauce
1/4 tsp sugar
1 tsp cornstarch

SEASONINGS:
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp sugar

GARNISH:
2 stalks green onion finely chopped

PREPARE THE RICE CAKES:
If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak.

Drain off the soaking water and the rice cakes are ready to be used.

MARINATE THE MEAT:
Place the chicken or meat of your choice in a mixing bowl along with the marinade ingredients and marinade for 30 minutes or overnight in the refrigerator.

COOKING:
Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken.

Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the napa cabbage and stir fry for about 2-3 minutes. Add bok choy and stir fry another minute.

Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften.

Uncover the lid and give it a good stir to mix everything. Add the chicken back into the skillet/wok and give it a stir. Have a taste and add more soy sauce as needed.

Garnish with chopped green onion and serve warm.

Notes: This recipe uses plain nian gao log that is cut into slices. They don’t have any taste on its own and are meant for stir-fries or “noodle” soup. They are similar to the Korean Tteokguk rice cakes. Both made with sticky rice flour. (The Korean version is usually available at Wegmans in the refrigerator section.) Notice that they are labeled as “Rice Cake”, but actually they are made with both sticky/glutinous rice and regular rice flour (though more of the glutinous rice flour in composition). Once refrigerated, the rice cakes loose their elasticity completely. They will have turned hard like a rock. Soak in water for at least 2 hours or you can soak overnight. If you get the frozen version, thaw first and then soak. There is also a dried version, which also requires soaking overnight in the water.

You can use any protein of your choice like ground meat, or slices of beef or pork loin. This dish is also perfect to use any leftover turkey or rotisserie chicken. You can also opt for meatless protein like using extra-firm tofu slices.

Chicken Tarkari (Nepalese Chicken Curry)

1 lb boneless skinless chicken thighs cut into bite-size pieces
2 tsp turmeric powder
1 tsp cumin powder
1 tsp of salt
1 tsp of freshly ground black pepper
2 tsp mustard seeds
2 Tbsp of cooking oil
3 cloves garlic peeled and finely minced
1- inch of fresh ginger peeled and finely chopped
1 large onion peeled and chopped
5 dried red chilies seeded and chopped
2 bay leaves
2 large tomatoes diced
2 cups of low sodium chicken broth
Small bunch of fresh cilantro leaves for garnish

Marinade the chicken pieces with turmeric powder, cumin powder, salt and black pepper for at least one hour in the refrigerator
Preheat a large skillet over medium heat and add in the mustard seeds and roast it until fragrant, take care not to burn the seeds. Remove from the skillet and crush them into coarse powder.

In the same pan, add in cooking oil and heat it up a bit and then add in the onion and saute until soft and translucent, then add in the garlic,ginger, bay leaves, chiles and continue to saute for another minute. Add in the marinated chicken pieces and stir fry until they turn into opaque color.

Add in tomatoes and chicken broth. Bring to a boil and then lower the heat to let it simmer until the chicken is fully cooked through. Have a taste and season with more salt and pepper if needed.

Garnish with cilantro leaves and serve with rice or flat breads if you prefer.

Ayam Masak Bugis (Buginese Chicken)

INGREDIENTS:
3 lbs mixture of boneless skinless chicken thighs cut into large chunks
1 Tbsp of cooking oil
4 cloves garlic peeled and finely chopped
10 small shallots peeled and thinly sliced
2 Tbsp of shrimp paste
2 bay leaves/ daun salam
3- inch of cinnamon stick
1/4 tsp of nutmeg powder
2 cups chicken stock
1 Tbsp of brown sugar
1 1/2 Tbsp of white distilled vinegar
4 cups of coconut milk
Salt and pepper to taste
2 cups packed of baby spinach leaves
1/2 cup of sweet corn kernels if frozen, thawed

Preheat a large pot on high heat. Add in 1 Tbsp of cooking oil. Add in garlic and the rest of the ingredients up to nutmeg powder on the ingredient list. Stir fry until fragrant, about 5 minutes.

Add in the chicken stock and bring to a boil. Add in brown sugar, vinegar, and coconut milk. Bring it back to a boil and then lower the heat and let it simmer until the chicken is cooked through and the liquid is roughly reduced by half. Have a taste and season with salt and pepper to your taste. It should be savory. Add in spinach leaves and sweet corn kernels. Stir to mix everything and cook just until the spinach leaves started to wilt. Remove from the heat and serve immediately or warm with plain rice.

Clay Pot Chicken with Ginger and Lime Leaves

3 cloves of garlic peeled and finely minced
2 Tbsp of cooking oil divided
3 Tbsp of chopped shallot
1 Tbsp of sugar
3 Tbsp of fish sauce
1 Tbsp of freshly ground black pepper
1 fresh kaffir lime leaves cut into strips
4 fresh kaffir lime leaves for garnish
1 lb of boneless skinless chicken thighs cut into bite-size chunks
2- inch knob of fresh ginger peeled and cut into thin strips

Place garlic, I Tbsp of oil, shallot, sugar, fish sauce, black pepper, and strips of lime leaves in a large bowl. Stir to mix everything. Add in the chicken and turn to coat. Make sure all the pieces are coated with the mixture. Cover and refrigerate to let it marinade for 30 minutes.

If you don’t have a clay pot, you can use a heavy-bottomed pan. Preheat the pot. Add in the rest of the cooking oil. Add in the ginger and saute for about 2 minutes. It should be fragrant. Add in the marinated chicken along with its juices. Stir and cook until the chicken started to turn into opaque color. Reduce the heat, cover and let it gently simmer for about 45 minutes. Uncover and have a taste. Add more fish sauce if needed. Remove from the heat and garnish with the rest of the lime leaves and serve while pipping hot.

Mee Goreng

INGREDIENTS:
1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Soto Ayam Medan (Chicken Soup with Coconut Milk)

4-5 chicken thighs (skin removed)
1 Tbsp cooking oil
4 cups chicken stock
1 block chicken bouillon
1 cup of coconut cream (you can replace with whole cow’s milk, but I don’t recommend using low fat or fat-free)
Salt and Sugar to taste

TOPPINGS:
2 Roma Tomatoes seeded and chopped
Small bunch of Chinese celery leaves (chopped)
2 hard-boiled eggs quartered
1/3 cup crispy fried shallots
Kecap manis for drizzling

PASTE:
4 cloves of garlic
7 shallots
4 candlenuts omit if you don’t have any
1 tsp coriander seeds
1/2 tsp black pepper
2 cups Beansprouts (blanched)
2 tbsp turmeric powder
1/2 tsp of chopped ginger

OTHER HERBS AND SPICES:
4 bay leaves
3 Kaffir lime leaves
4 cardamom pods
3 cloves
1 stalk lemongrass bruised with heavy object

CHILI SAUCE:
50 gr long green chili or use serrano peppers
1/4 tsp salt

SERVED WITH:
Perkedel kentang (potato fritters)

Put all ingredients you need to grind in a food processor except for turmeric powder. Process into a paste and then add the turmeric powder. That way you won’t stain your food processor bowl.

Boil the chili in a boiling water until soft, about 5 minutes. Discard water and process into a smooth paste or roughly chopped if you prefer. Add in salt to taste. Can be stored in the fridge for up to 1 week.

Bring about 4 cups of water to a boil. Put in chicken pieces and lower the heat to simmer for about 30 minutes. Remove chicken and set aside. Save the liquid and shred the meat when cool enough to handle.

In a meantime, heat up some oil in a large pot and stir-fry the paste you prepared earlier, cardamom, cloves, and lemongrass until fragrant, about 5 minutes. Put in bay Leaves and kaffir lime leaves and continue stir-frying for few minutes until fragrant.

Pour in the liquid from cooking the chicken and chicken broth and let it cook for about 15 minutes. Strain off the liquid and discard the solids. Add in coconut cream and let it heated through but do not let it boil. Have a taste and season with more salt and pinch of sugar to your taste. It should be savory

When ready to serve, portion the shredded chicken meat, bean sprouts, diced tomatoes, in a individual serving bowl. Ladle the hot soup over. Garnish with celery leaves, crispy shallots, hard-boiled eggs. Serve with rice, chili sauce, and perkedel.

Mee Goreng

1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

INSTRUCTIONS:
If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Kwe Tiau Radna (Thai Rice Noodles with Sauce)

2 lbs fresh rice noodle or Fresh noodle Sheets or 1 lb of wide dried rice noodles
1/4 cup peanut or vegetable oil
2 to 3 Tbsp minced garlic
Scant 1/2 lb boneless pork butt or shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
1 tsp sugar
1 lb of Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed (3 to 4 cups loosely packed)
1 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
1 Tbsp soy sauce
1 1/2 Tbsp fish sauce
1 1/2 Tbsp rice or cider vinegar
1 1/4 cups mild chicken , beef, or pork borth or water
1 Tbsp cornstarch , dissolved in 3 Tbsp water
Generous grinding of white or black pepper

CHILI VINEGAR SAUCE (1/2 CUP):
1/2 cup rice vinegar
2 to 3 Tbsp sugar
1/2 mild chile (such as Cubanelle, Hungarian wax, or banana chile), I used 10-15 bird’s eye chiles, sliced into rings)

If using fresh rice noodles, rinse under warm running water. Stack the sheets, if using, slice into 3/4-inch-wide noodles, and separate gently with your fingers; set aside. If using dried rice noodles, soaking warm water for 30 minutes to soften, then drain and set aside.

Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby.

Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and stir-fry gently for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates.

Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Toss in the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok).

Add the soybean paste, soy sauce, fish sauce, vinegar, and the remaining scant teaspoon sugar and stir-fry to mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 seconds to a minute, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time, for another 2 minutes, or until the liquid has thickened a little and the greens are tender.

Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot, with a bowl or cruet of the chile-vinegar sauce.

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles. Store in a sealed container in the refrigerator, this will keep for 4 to 5 days.