Caribbean Jerk Chicken Wings with Coconut Rice

Ingredients:
For the wings
400g chicken wings
1 large shallots, diced
2 cloves garlic, minced
2- 3 stalks spring onions
1 habanero chili (use gloves when handling hot peppers!!)
1 tbs all spice
3/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1 tsp chicken stock powder
1 tsp dried thyme
2 heaped tbs brown sugar
3 tbs soy sauce (i used Kikkoman soy sauce)
Fresh lime juice (from 1 lime)
1 tsp white vinegar
2 tbs cooking oil
Salt and pepper to taste (i used about 1 tsp of salt)

For the coconut rice
1 cup of rice
1/2 cup canned black beans
1 cup coconut milk (200 ml)
3/4 cup water ( make it 1 cup if you like softer rice)
1 bay leaves
1 tsp fried garlic
Salt & pepper

Extras
Lime wedges
Cilantro

• For the wings, prior to marinating trim any over hanging skins and excess fat on the wings, poke the wings with a fork (for better flavor). In a food processor combine all the ingredients except the wings, puree until smooth. Transfer the mixture to a resealable plastic bag. Toss in the wings, make sure the wings are fully coated. Marinate the wings for at least 6 hours or overnight in the refrigerator.
• Preheat oven to 200 °C (at least 15 min), meanwhile get the wings out of the fridge, line a baking tray with parchment paper. Place the wings on the prepared baking tray. Bake for about 35- 40 minutes or until golden brown (flip the wings over about halfway baking time).
• Meanwhile prepare the coconut rice, first drain the beans and then in a cooking pan preheat 1 tbs of cooking oil, add the beans, season it with salt and pepper, stir fry for about 5 minutes or until fully cooked, set aside. In a cooking pot with a lid, add the uncooked rice, coconut milk, water, bay leaves, fried garlic, salt and pepper. Mix them well, turn on the heat to medium and let it boil. Cook until the water absorbed and create holes on the surface of the rice. Turn the heat to low, cover with the lid and let it sit for 5 to 7 minutes. With a fork, fluff the rice and add in the beans. Mix until well combined.
• Serve the wings over coconut rice with some lemon wedges and cilantro leaves.

Fried Rice with Pork Jerky (Nasi Goreng Dendeng)

Ingredients:
2 cups left over rice
3 tbs cooking oil
2 eggs
1 large shallot, sliced
2 cloves of garlic, minced
2 stalks spring onions, sliced
1 red chili, sliced
1 cup of sliced white cabbage
1 tbs fish sauce
1 tbs oyster sauce
1 tsp chicken stock powder
Salt and pepper to taste
100g jerky or as desired, in this recipe i'm using Singaporean pork jerky, cut into bite size pieces
Shrimp crackers for garnish (optional)

• In a wok or a large pan preheat 3 tablespoon coking oil over high heat, fry the shallot, garlic until fragrant and then add spring onion and sliced chili. Cook for another 2 minutes or so. 
• Leave some space on the pan, add the eggs, let it for about a minute and then stir until scrambled. 
• Add the cabbage, stir until all combined, let it cook for about 2 to 3 minutes or just until the cabbage just tender and slightly crunchy.
• Add the rice, fish sauce, oyster sauce, chicken stock powder, salt and pepper. Adjust seasoning as desired. Stir until all well combined. Remove from heat.
• Add in the jerky and mix them well. Garnish with shrimp crackers (optional)

Indonesian Coconut Rice (Nasi Uduk)

Ingredients: 
2 cups of rice (preferably basmati), rinsed
2 cups of coconut milk
1 cup of water
3 stalks lemon grass (take the white parts only and bruise them)
1 large or 2 small bay leaves
1 tsp salt
1/2 tsp coriander powder

Additional:
Fried shallots
Egg omelette, sliced
Fried anchovies (optional)

• In a rice cooker, add 2 cups of rice and the rest of the ingredients, mix it well. Cook rice and 3 to 5 minutes before your rice is done stir again until well mixed and to make sure that the bottom of the rice is not burned. Remove the stalks of lemon grass and bay leaves before serving. 
• Serve the rice with fried shallots, egg and dried anchovies (optional).

California Roll Sushi

For a complete tutorial on how to make California roll sushi check the link below:
All recipe Australia, for the english version.
All recipe Deutschland, for the Deutsch version.

Note: For the rice you can add a splash of rice vinegar or white wine vinegar and a pinch of salt.

Pork Gyros With Pilaf Rice

Ingredients:
For gyros
500g boneless pork loin, cut into bite size pieces or strips
1 onion, chopped
2 cloves garlic, minced
1 tbs dried oregano
1 tbs fresh thyme, chopped
3 tbs lemon juice
6 tbs olive oil

For pilaf rice
1 cup of rice, cooked
1 tsp chicken stock powder
2 tbs margarine or butter

Others
Mixed salad
Tzatziki (ready to use)

• In a large bowl, combine the garlic, onion, oregano, thyme, lemon juice, olive oil and then add the pork. Marinate for about 2 to 3 hours. 
• For pilaf rice: In a cooking pan, heat 2 tbs of margarine or butter over medium heat. Add the rice and chicken stock powder, stir until well combined. 
• Preheat a grill pan over high heat and then add the marinated pork, cook for about 6 minutes or until golden brown on each side, turn them around frequently. 
• Serve the gyros with pilaf rice, some salad and tzatziki. 

Note: You can  make your own tzatziki dip by mixing grated 1/2 cucumber (water drained), 1 cup of yoghurt (200g), 3 cloves garlic (minced), 1 tsp white wine vinegar, salt and pepper. Refrigerate for few hours before serving.

Nasi Goreng Ham (Fried Rice With Ham)

Ingredients:
2 plates of rice
2 tbs cooking oil
2 cloves garlic, minced
2 shallots, thinly sliced
2 eggs
1 stalk spring onion, chopped
1 red chillies
2 slices ham, chopped
1/2 cup frozen green peas
2 tbs fish sauce
1 tbs oyster sauce
Salt and pepper
Fried shallots for garnish

In a large cooking pan, preheat 2 tbs cooking oil over medium high heat. Add the garlic, shallots, and spring onions, cook until fragrant and slightly browned. Add the ham and cook until slightly browned. Leave some space on the pan, add the eggs, let it for about a minute and then stir until scrambled. Add the chillies, cook for 2 minutes or so and then add the rice, fish sauce, oyster sauce and frozen peas, stir constantly until well combined. Sprinkle with the fried shallots before serving.

Nasi Gila

One of Jakarta's popular street food

Ingredients:
3 eggs
2 sausages, thin sliced
2 tbs cooking oil
2 cloves garlic, minced
1 tbs oyster sauce
1 tbs soy sauce
1 tbs sweet soy sauce
1 tbs tomato sauce
1 tsp or more chilli sauce
2 plates steamed rice
Fried shallots

In a cooking pan, preheat 2 table spoon cooking oil over medium  high heat. Add the garlic and cook until fragrant, add the sausages and cook until lightly brown, create an empty space on your pan and add the eggs, leave it cook for about 1 minute and then stir until scrambled. Stir everything to combine. Add the oyster sauce, soy sauce, sweet soy sauce, tomato sauce, chilli sauce, cook and stir until well combined. Serve over steamed rice, sprinkle with the fried shallots.

Note: You can add sliced meatballs or shredded fried chicken to the ingredients.

Simple Paella

Ingredients:

2 cups long grain rice

3 tbs cooking oil

100g chorizo (Spanish sausage), cut into bite size pieces

1 onion, chopped

2 cloves garlic, minced

1 red paprika, chopped
300 g fresh or frozen peeled prawn, thawed
1 tsp turmeric powder
1 tsp sweet paprika powder
A pinch of saffron
1 cup frozen green peas
800 ml water
3 tsp chicken stock powder
Salt and pepper
Lemon wedges and chopped cilantro for garnish

1. In a skillet, preheat 1 tbs cooking oil and cook the prawns for about 2 to 3 minutes or until its pink (do not overcook the prawns), set aside.
2. In a large cooking pan with lid, preheat 2 tbs cooking oil over medium high heat. Add the onions and cook it until glassy, add the chorizo pieces and cook until its golden brown. 
3. Add the garlic, paprika, cook for few minutes and then add the rice, turmeric powder, paprika powder, saffron, mix it well. Pour the water and add the chicken stock powder, stir until well combined and let it boil until most of the liquid is absorbed, put the lid on and turn the heat to low. Let it stand for about 8 minutes or until the rice is cooked, uncover and stir. 
4. Pour the green peas over rice and then lay the prawns, put the lid back on and let it cook for another 5 minutes or until the peas are cooked through. Uncover, season it with salt and pepper, stir until well combined. Serve it with lemon wedges and chopped cilantro.

Nasi Goreng Petai Pedas

Have a leftover of sambal petai? This mouthwatering fried rice will be the perfect idea for you. It's been one of my favourite type of fried rice. Love to enjoy it with sliced cucumbers, melinjo crackers and fried shallots. 

Ingredients:
2 Eggs
2 tbs cooking oil
2 plates of rice (preferred long grain rice)
2 to 3 tbs of sambal petai
1 tbs sweet soy sauce
Salt and pepper

Garnish:
Melinjo crackers
Cucumber, sliced
Fried shallots

• In a large frying pan heat the oil over medium high heat, add the egg and stir until fully cooked. Add the sambal petai, cook it for about 2 to 3 minutes and then add the rice, mix it well. Stir in the sweet soy sauce, stir until well combined. 
• Garnish it with some sliced cucumbers, melinjo crackers and fried shallots.

My Burrito Bowl

I was craving for Chipotle so sooo bad, then i decided to make my own burrito bowl. I've been living in Germany for 2 years and it is so difficult to find a mexican restaurant in the area where i live now. It's very tasty, it only looks complex but trust me it is pretty easy and simple to follow the steps. Actually i'd like to have pinto beans as well on my burrito but i've looked on every grocery store in the area and they don't have it, so i came up with the garlic corn recipe.

Ingredients:

For the chicken

600 g chicken breast fillet, cut into strips 

Taco seasoning; 1/2 tsp garlic powder, 1 tsp paprika powder, 1/2 tsp crushed red pepper flakes, 1/2 tsp dried oregano, 2 tsp ground cumin, 1 1/2 tsp sea salt, 1 tsp black pepper, 1/2 minced onion.

• Marinate the chicken with taco seasoning for few hours in the fridge.
• Heat 2 tbs olive oil in a grill pan over medium heat, add the chicken and cook them for 5 minutes or until cooked through. 

For the cilantro lime rice

4 bowls cooked jasmine rice

Juice from 1 lime

3/4 cup fresh cilantro, chopped

Salt

• Mix all the ingredients together with a fork, stir well. Taste it, you can add salt if it isn't salty enough.

For the garlic corn

1 can sweet corn

1 tsp garlic powder 

1/2 chopped onion

Salt and pepper

• Heat 1 tbs cooking oil in a skillet over medium heat, add the onion and cook it until lightly brown.
• Add the corn, cook it for 3 minutes and then add the garlic powder. Stir it well, let it cook for another 2 to 3 minutes. Season it with salt and pepper.

For salsa pico de gallo

4 large tomatoes, diced
4 stalk spring onions, trimmed and finely minced
2 jalapenos (you can have less or more), finely chopped
3 to 4 tbs chopped fresh cilantro
Juice of 1 lime
Salt and pepper
Dash of sugar

• Combine all the ingredients, don't forget to taste it and adjust seasoning. Cover and refrigerate for few hours before serving.

Chilli sauce

Ingredients:

6 to 7 big red chillies

2 1/2 cups water

2 tsp chicken stock powder

11/2 tsp ground cumin

1 tbs all purpose flour

salt and pepper

1 dash of sugar

• Bring the water, chicken stock powder, and the chillies to boil. Let it boil for about 20 minutes on medium low heat. Set aside and let it cool.
• In a blender add the chillies and all the liquid, blend until smooth. Strain everything through a sieve.
• Heat 1 tbs cooking oil in a saucepan over medium high heat, add the flour and cook it until brown but not burnt.
• Stir in the chilli sauce, cumin, sugar, salt and pepper. Turn the heat to low, taste it and adjust seasoning.

Chicken Fried Rice

Ingredients:
2 bowl of rice (for better result store it in an airtight container and let it over a night in the fridge)
Cooked chicken*
2 eggs
2 cloves garlic
3 medium shallots, thinly sliced
2 stalks spring onion, chopped
1 tbs oyster sauce
21/2 tbs sweet soy sauce
2 tbs soy sauce
Salt and pepper

Sides:
Fried shallots
Shrimp crackers

• Heat 2 tbs cooking oil over high heat, add the shallots, garlic and spring onions. Let it cook until lightly brown, you want to leave some space on the pan for the eggs so they don't stick with the shallots, garlic and spring onions. Add the beaten egg on the empty side, wait until the eggs formed a little bit and then quickly mix. Cook them for about 2 minutes or until the eggs are fully cooked. 
• Add rice, soy sauce, sweet soy sauce and oyster sauce. Mix them well until the rice are fully coated. Add the cooked chicken, don't forget to taste it before you season it with salt and pepper.
• Serve the fried rice with some shrimp crackers and sprinkle fried shallots on top.

*Cooked chicken:
1 garlic, minced
chicken breast fillet (approximately 138 g), cut into bite-sized pieces, sprinkle it with tapioca flour
1 tsp oyster sauce
1 tbs soy sauce
Heat 1 tbs oil on medium heat, add garlic and cook it until lightly brown. Add the chicken, let it cook for 4 minutes or until fully cooked through. Add the sauce and mix them until well coated.

Nasi Kuning & Sate Lilit (yellow rice & minced seafood satay) w/ Sambal matah

INGREDIENTS (for the satay):
600 g skinned boneless snapper fillet or tilapia (fresh)
1 cup freshly grated coconut or 1½ cups desiccated coconut
Spice paste*
4 pcs lime leaves, chopped
Salt and pepper
2 tbsp palm sugar
10 lemon grass stalks, trimmed

*spice paste ingredients:
1 tbs coriander
1 tsp galangal powder
2 medium shallots
1 tsp sambal oelek or more (you can also use freshly ground chilli)
1/2 tsp shrimp paste
For the *spice paste grind all the ingredients in a food processor until smooth

• Mince fish fillet very finely in a food processor or with a chopper.
• Add all other ingredients except lemon grass stalks and mix them well.
• Mould a heaped tablespoon full of this mixture over stalks of lemon grass and grill over charcoal or in a grill pan until golden brown.

INGREDIENTS (for the yellow rice):
2 cups jasmine rice, washed and drained
2 cups coconut milk
1 cup water
2 bay leaves
1 pandan leaf (optional)
1 stalk lemon grass, bruised
2 tsp turmeric powder
1 tbsp salt

• Combine all ingredients in rice cooker covered until done.

Tips: if your are using a rice cooker, 5 mins before the rice cooked stir well so that the coconut milk does not catch and burn on the bottom of the ricecooker. Remove the lemon grass and the bay leaves before serving.

SAMBAL MATAH BALI:
6 shallots, peeled, cut in half and finely sliced
2 cloves garlic, cut in half & sliced
10 small sliced thai chilies
2 kaffir lime leaves chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
2 stalks lemon grass (white part), bruised and very finely sliced
2 tbsp freshly squeezed limejuice
50 ml coconut oil
Salt and pepper to taste

• Combine all the ingredients in a bowl and stir until well combined.
• Season it with salt and pepper.
• Saute it over medium low heat for about 3 minutes to enhance its flavour.

Nasi Goreng Capcay

Ingredients

For the fried rice: 

1 1/2 cups rice, cooked

2 tbs margarine or 2 tbs cooking oil

2 eggs 

2 cloves garlic, minced

2 tbs maggi seasoning

Salt and Pepper

For the chicken veggie mix:

2 cloves garlic, crushed

150 gr chicken breast fillet, cut into cubes (marinate for about 1 hour with 1 tbs oyster sauce, 1 tbs soy sauce and pepper)

1 cup fresh mushroom, sliced

1 carrot, diagonally sliced, cooked (shortly in boiling water) and drained

1 cup baby corn, diagonally sliced

2 cups broccoli florets, cooked (for 2 minutes in boiling water) and drained

2 stalks spring onion, sliced

1 tbs soy sauce

A dash of sugar

1 tsp chicken stock powder

Salt and pepper to taste

100 ml water 

1 tsp corn starch mixed with water

How To Cook:

Rice

Heat the wok with margarine, add garlic. Cook until fragrant, add the eggs let it stand for few seconds then stir it until it is fully cooked. Then add the rice, stir continuously. Add maggi seasoning, a little bit of salt and pepper to taste.

Chicken Veggie Mix

• Heat the cooking pan or a wok over medium high heat, add garlic. Cook until fragrant, add the chicken cook until its golden brown.
• Add all the vegetables, cook for 2 to 3 minutes, add soy sauce, stir for few seconds then add the chicken stock, water, sugar, let it boil.
• Add 1 tbs of corn starch (mixed with a little bit of water), stir until its thickened. Remove from heat.
• Put the cooked rice on every single plate then pour the chicken veggie mix on top of the rice.

Nasi Goreng Kepiting (crab fried rice)

Ingredients:
2 plates of rice
1/2 medium onion, thinly sliced
3 cloves garlic, minced
150 gr crab meat (fresh or canned)
1 egg
2 big red chillies, thinly sliced
1 habanero chili or thai chili, thinly sliced (optional)
1 spring onion, sliced
2 tbs oyster sauce
1 tbs fish sauce
1 tbs soy sauce
Salt & pepper to taste

Garnish:
Fried shallots
Cucumber, thinly sliced

How To Make:
Heat 3 tbs cooking oil in a wok, add garlic, onion, chillies cook until fragrant. Add egg, let it stand for about 10 seconds second and continue stir it with garlic, onion, and chillies and then add the crab meat cook until the color change. Add the rest of the ingredients, stir until rice well covered. Serve with fried onion and sliced cucumber.

Hainan Chicken Rice

A good friend of mine often cooked this special dish back in Indonesia, but he used to cook the rice in the pot first and then transfer it to the rice cooker.  And he also used the whole chicken instead of only chicken breast fillet, well I personally love chicken breast fillet for this recipe because it's just more lean. But feel free to use any chicken parts in this recipe, it will work just fine.

Ingredients
For the Chicken:
400 gr boneless, skinless chicken breast
Ginger 2 cm (bruised)
2 Stalks spring onions, sliced
Salt and pepper
Handful of coriander leaves

For the Rice:
2 cups Jasmine rice
3 cups chicken broth
2 cloves garlic (minced, fry with 2 tbs vegetable oil with medium low heat until golden brown)
Ginger 2 cm, bruised
1 1/4 sesame oil
1 tsp oyster sauce
1 tsp salt

Chili Soy Sauce:
2 stalks of spring onions (chopped)
Ginger 2 cm, peeled and cut into thick slices (fry with 2 tbs oil over medium heat)
80ml soy sauce
1 tbs sesame oil
2 cloves garlic, minced (fry with 2 tbs vegetable oil over medium low heat until golden brown)
Thai chillis, chopped (optional)

Note: Set aside the rest of the oil from the fried garlic.

Directions
1. In a rice cooker add the jasmine rice, chicken broth, bruised ginger, fried garlic, sesame oil, oyster sauce, salt, stir until well mixed and start the rice cooker. Approximately 10 min before the rice cooked, open the rice cooker stir one more time. Remove ginger before served.

2. Cover the chicken with 1 lt water , add ginger, sprinkle with salt and pepper and cook until tender, approx 40 min. Add sliced spring onions, cook it for another 5 minutes and remove from heat. Take the chicken out and when the chicken is cool enough cut it neatly into serving size pieces. Reserve the broth, if you want to serve it with the rice.

3. Sauce : Mix scallion, ginger, soy sauce, sesame oil, garlic. Mix it well, pour some sauce on top of the chicken (about 3/4 of the sauce), toss to combine. Add chopped chillies to the rest of the sauce, serve it as a condiment.

Nasi Gandul

Ingredients:

600 gram beef stew (cut into small cubes)

1/2 cup of dessicated coconut
1 pack of coconut milk (250ml)
4 pcs lime leaves

2 tbs sweet soy sauce
1 cinnamon stick
Salt, pepper, palm sugar to taste

Spice Paste:

8 cm galangal (lengkuas), grated

5 cm ginger

10 cloves of garlic

1 tbs coriander

How to cook:

• Boil beef in a cooking bowl for about 45 to 60 mins or until tender. Set the meat aside and keep the broth.
  
• Stir fry processed ingredients until fragrant, add kaffir lime leaves.  Add beef broth, coconut milk, dessicated coconut, cinnamon stick. Add the cooked beef. Cook until gravy thickened.
• Serve with sweet soy sauce with chopped thai chilis, sprinkle with fried shallots & chopped celery.