Crispy Chicken Teriyaki

The original chicken teriyaki can be viewed HERE

This is the modified kind, which my kids love too
I found the recipe in Reddit, really simple to make

What you need:
500g chicken breast
chicken teriyaki sauce (I used my homemade sauce)
2 eggs, beaten with 2tbsp milk
1cup plain flour
2 1/2 tbsp corn flour
1/2 tbsp salt
oil to deep fry

Method:

1. Cut chicken breast as you prefer, I cut mine diagonally, almost parallel to the surface, to give the chicken more surface for easier even cooking
2. Marinate with teriyaki sauce, enough to coat the chicken. Can keep in the fridge up to a night
3. Before serving, heat oil in a pan
4. Place egg mixture in a bowl
5. Place both flours and salt in a container. Cover and shake until well mixed
6. Transfer into a plate
7. Dip each chicken slice into egg, followed by flour mixture, coat evenly and pinch slightly to give the chicken more wrinkly batter all over it
8. Deep fry until golden brown for both sides
9. Serve with rice and drizzles of teriyaki sauce. You may slice the crispy chicken into thinner parts
10. Can add blanched brocolli and carrot to complete the look (I didn't do this) 

Gula Melaka Milk Bubble Tea

Nice but time consuming. Will opt for ready to cook or eat in the future LOL

Recipe source is from Yuda Bustara

What you need:

For the pearl:
200g tapioca starch, sifted
80g + 100g shaved gula melaka
130ml water
extra tapioca starch

Method:

1. In a pot, bring water to boil. Add in 80g gula melaka and stir until melted
2. Add in tapioca starch and mix. The mixture will be watery. Keep stirring over very low fire until it's thickened up, about 5minutes or so
3. Transfer to a lined surface and knead for a while until it's pliable
4. Break into a few parts and roll into long logs and cut into small beads
5. Roll each bead into a small ball and put on a plate with tapioca starch in it to avoid the balls from sticking to each other
6. After finish with the rolling, bring a pot of water to a boil and simmer them for 15minutes over medium low fire
7. Drain and put back into the pot, mix in 100g gula melaka and simmer over low fire until all gula melaka melted
8. Keep in the fridge until it's ready for use
9. 
   

For the milk tea:
a cup of black tea (any tea of your choice, English breakfast, Earl grey, etc), you may omit if you prefer just fresh milk for your bubble tea drink
some ice cubes
fresh milk

Method:

1. Add in a few spoonful of pearls into a tall glass. You may tilt the glass 45deg, twirl it so the gula melaka can stick to the sides of the glass (more for presentation)
2. Add in ice cubes and pour tea followed by milk. The ratio depends on one's preference
3. Ready to serve. Stir before you consume

Sweet Potato Ondeh Ondeh (Klepon Ubi Manis)

Made this addictive snack before without the use of sweet potato, recipe is HERE

This time I made the version using sweet potato. Very soft texture. Really yummy. Highly recommended!

Recipe source is from The MeatMen

What you need:

300g steamed mashed sweet potatoes
100g + 5tbsp glutinuous rice flour***
3tbsp water***
100g gula melaka, shaved
150g grated coconut, steamed for about 20mins with salt and pandan leaves

Method:

1. Mix warm sweet potatoes with flour. Add in water and knead until you get the consistency that enables you to roll the dough without any stickiness
2. Make the dough into 20g balls. Make a dent in each ball and add in shaved gula melaka
3. Wrap it and seal and roll into ball. Do the same to the rest
4. Bring a pot of water to a boil over medium heat
5. At the same time also prepare a plate of steamed grated coconut
6. Transfer balls into the boiling water. Let cook, stir occasionally
7. When the balls float, remove from pot and transfer to the plate with grated coconut
8. Roll until well coated with the coconut

Note:
•Don't eat immeditely as the gula melaka filling is still hot
•Can keep a night in the fridge without change in texture. It starts to harden a little on the second night

***
The amount of water used varies depending on the quality of the sweet potato. Some are drier than the rest. Mine was more to moist type I supposed I could have just added 1 or 2tbsp. But I have added 3tbsp hence the additional 5tbsp of the glutinuous rice flour. You may start with just 1tbsp water first

Bubur Sumsum (Rice Pudding Indonesian Style)

Posted this dessert a while ago HERE

This time using the different recipe. Basically the same ingredients with different ratio

It yields smoother texture and nicer taste too

Source: Tintin Rayner with my own adjustment

What you need:

200g rice flour

400ml thick coconut milk

1600ml water

1tsp salt

3 pandan leaves tied into a knot

Method:

Mix in all ingredients and cook over medium low fire until thickened up

Sauce:

500g coconut sugar

300g water

2 pandan leaves tied into a knot

Method:

Mix all ingredients, cook over medium fire and bring to boil. Let cool and strain before using

Stir Fry Tapioca Leaves In Coconut Milk

Recipe is from Xanders Kitchen with my own adjustment

What you need:

500g young tapioca leaves
1litre coconut milk (I mixed about 300ml thick coconut milk with water)
a thumb size of blue ginger (lengkuas), lightly bruised
3 daun salam
1 lemongrass, bruised
2tsp salt
1tsp sugar
sprinkle of mushroom stock powder

Blend together into paste:
8 shallots
4 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp dry fried prawn paste (terasi)
10 large chilies (if you like it to be more spicy, use 4 chili padi and 8 large chilies)

Method:

1. Bring a pot of water to boil. Add in tapioca leaves and let boil until soft, about 5-7 minutes over medium low heat
2. Drain and squeeze dry, cut into big chunks, set aside
3. Sautee the paste with daun salam, blue ginger and lemongrass until fragrant
4. Add in leaves, stir for awhile and add in coconut milk
5. Add in salt and sugar. Let cook until leaves are soft and liquid a little bit reduced

Indonesian Style Yellow Rice (Nasi Kuning) & Turmeric Fried Chicken (Ayam Goreng Kuning)

Cooked using rice cooker
Recipe is from Xanders Kitchen with some adjustment

What you need:

4cups rice (rice cup)
250ml thick coconut milk
enough water to make it the liquid quantity to cook 4cups of rice
1 1/2 tsp turmeric powder
1 lemongrass, bruised and cut into 2parts
3 pandan leaves, tie into knot
3 daun salam
a thumb size of blue ginger (lengkuas), bruised lightly
2 tsp salt

Method:

1. Wash rice and mix in turmeric powder, lemongrass, pandan leaves, daun salam and blue ginger
2. Mix in water and coconut milk and pour into the rice
3. Add in salt, mix well and transfer to rice cooker. Start cooking
4. When it's switched to 'Keep Warm' mode, fluff up the rice

For turmeric fried chicken, recipe is from Diah Didi with my own adjustment

What you need:

1 kampung whole chicken, cut into parts
500ml coconut water
500ml water
2 daun salam
2cm blue ginger (lengkuas), bruised lightly

Blend together:
7 shallots
4 cloves of garlic
4 candlenuts, chop and dry fry
1tsp coriander seeds
1/2 tsp chicken stock powder
1tsp gula melaka
1.5tsp salt

Method:

1. Mix in chicken, both waters and blended paste into a wok. Add in daun salam and lengkuas
2. Bring to boil and after it's boiled, let simmer until almost all liquid absorbed. Stir occasionally to prevent the bottom of the wok from getting burnt
3. Heat oil and deep fry chicken

Thai Pork Omelette

Cooked this before sans the pork, recipe is HERE

This time it's another version with the addition of minced pork
Recipe is from Marion's Kitchen

What you need:

3 eggs
1 tsp fish sauce
75g minced pork
oil for frying

Method:

1. In a bowl, beat eggs and fish sauce. add in minced pork and mix really well. Set aside for 10minutes
2. Heat oil in a wok. Pour egg mixture into the center of the wok. Wait for it to bubble up
3. Using a spatula or chopstick, break the eggs a little in areas to make sure there is no uncooked layer at the top
4. When the edges crisped up, flip over the omelette. Cook until golden and crispy
5. Drain from the oil using strainer and transfer to a plate lined with kitchen towel. Blot some oils on top. Serve with hot rice and chili sauce