The Dewi

This is another post on a simple, tasty recipe that I know of. Hopefully, it will come in handy for all of you too. Actually, I thought of this recipe when a friend of mine asked me about the  fried chicken  I posted last week. Then she mentioned that her mom's fried chicken recipe is somewhat different than mine. But the ingredients she mentioned, are actually my ingredients for stir fries. Go figure. So, I decided to put it on here since it's very easy to make and tastes good too. Here we go. First we need, chicken fillets. Or you can opt for chicken breasts, or chicken thighs, or a combination of both, OR strictly chicken thighs hehe, whatever you feel like putting on your hips. As they say, a moment on the lips, ten years on your hips. Then we cut the chicken to two centimeters pieces. And the spices and herbs that we use is pretty simple; garlic, soy sauce and brown sugar. When you've learnt how to cook with these three simple ingredients, you can b...

Who doesn't know Fish n Co? It's one of the most well known family chain restaurants that serves mainly seafood, and has opened up its franchise in countries such as Indonesia, Malaysia, Brunei, Mauritius, Bangladesh, etc. It also happens to be one of my favorite seafood restaurant in Singapore. The first time I even considered Fish n Co as a family favorite is when we tried their food here in Singapore. When I first went to Fish n Co in Indonesia many years ago, I didn't remember being this impressed. Apparently, the same goes to all my family members in Indonesia as well. Somehow the Indonesian franchise does not have such an extensive and interesting menu as its Singapore counterparts. That, or they just don't know how to cook it better in Indonesia (which I don't say very often, if ever). In short, Indonesian Fish n Co is not my go to seafood restaurant whenever I go back to visit. So last weekend, my family and I went to Jurong Point Shopping Center af...

As promised, I will gladly share with you the cafe I went to the last time I went to Jalan Pisang. My friend introduced me to this place. It's a hole in the wall type of place, with a very eccentric feel to it, at least to me. At first, I thought I just stepped into an indoor garden, I really did, or maybe I just could not see very well. As my eyes adjusted to the light, the first thing that caught my attention was the table. They seem to be made from recycled woods, reshaped, repainted, given a new life back, and I like that. I couldn't help to touch them for some reason, and it was clean (yippiiee). Always a plus when you're eating at a new place, it has already made a good first impression on me. That's not always the case, you know. As I took a clearer look around the place, I found out that what made me thought it was a garden, was the huge flower bouquet at the back of the room. I guess, the mind works in mysterious ways sometimes. After I realized my mi...

The other day, I went to Bugis to meet my friend. Bugis is a gem for halal eateries, but it's so far from where I live, which is in Jurong. (First of all, the definition of 'far' for people who live in Singapore is a bit different from normal version of 'far'). But some places are definitely worth the trip, like this bakery on Jalan Pisang. Initially, we went to Jalan Pisang to have lunch at this halal cafe (hopefully, I can tell you all about it soon). But we were there at almost 12 pm and the place was still closed. The sign says it opens 12 pm. Meanwhile, across the street a small line was starting to form in front of this charming chic little bakery. You can see the people inside bustling about, getting ready. I was beginning to get curious, then I saw this sign up front. Then I started to think that, 'Hey, maybe joining this line is not a bad idea, number 2 and 5 seem great!' And so I did. Look at the 'Closed' sign on the window. They...

This is one of my and my husband's favorite restaurant in Singapore. I personally know that he loves it for the Chongqing chicken. The first time my husband ever cared for chong qing cuisine is when he first tried the Si Chuan hot pot when he went to China. Luckily, his colleagues there introduced him to this halal hot pot place (I have yet to try this place), and ever since he dipped that piece of lamb into their special chili and si chuan pepper infused broth and next, to their smooth, savory, mind blowing sesame paste, he was hooked. Now, he'll eat anything with si chuan pepper in it, including si chuan pepper peanuts. Well, he won't exactly eat the si chuan pepper itself, but he loves the aroma. Very appealing, and I can understand this. taken from https://www.facebook.com/StreatsHongKongCafe/timeline And so, the other day, we decided to pay Streats Hong Kong Cafe a visit. It has been a while, and by a while, usually we mean 2 weeks max. We visited their newly ...

Since I moved to Singapore in 2008, there has been a lot of adjusting to do, even until today. The difference in culture, habits, the way people talk, the way they walk, the way they eat, make friends, even the values that we hold, are different, even only slightly. But one thing that was and still is quite the big adjustment for me and my family is the fact that we, who come from Indonesia, where Muslims are the majority, have found ourselves becoming the minority in Singapore. This means, that when we go out to eat, there's a lot less options for us to choose from. A simple thing like one of my favorite snacks in Indonesia: Shihlin Taiwan fried chicken, does not have halal certification here. 'Errr, does that matter? It's still chicken.' Well yeah, but the chicken has to be halal (processed according to Islamic Law), then we can eat it :). Anyways, so this means every time I see a halal eating establishment, I get all excited. Especially, when they really know w...

Today I work with drumsticks, one of my favorite part of a chicken. Ever since I pulled them out of the freezer, I already knew what to do with them. Well, I did plan the menu since last night. I'm just awesome like that. I think in all of the worlds, I'm the only one who cooks chicken this way. But, if I'm wrong, please let me know. Sometimes I realize I live in a bubble. Now, even though the best fried chicken ever is KFC-thank you, colonel sanders, you have made the world such a wonderful place- for home made fried chicken, I like doing it like this best. It's easy and tastes great. Basically, I like using simple ingredients, ones that will not overpower the real taste of the chicken (or other types of meat I work with), but rather enhance the flavor. Kind of like make up. I like make up, but the kind that only helps me look human like every day. I'm not really into the glamorous look that makes people wonder if that's really you. Just so you know,...

Today's recipe is not a fail, I promise! I even have people who can attest to the superb taste of these meatballs. One, there was my husband's friend who came to our house late one night to hang out. I served him these meatballs over rice. He said it tasted unbelievably delicious. And I believed him. He shook his head and closed his eyes savoring the taste while he said this too. But to think, he was the only one who ever said that. Others who have tasted them didn't have such over the top reaction. So I guess he was just hungry. On the other hand tho, every time I make these, my daughter, Naylla, always says that she loves my cooking. I guess that's enough of a validation. Don't you think? Why super meatballs? Because they are super easy to make, and tastes super tasty. I have perfected this recipe since 1997, believe it or not. And today's version is the most simple with the greatest punch taste wise. First, let's start with ground beef. ...

This post marks my online journey with food. It's the first entry on this blog, and already it's a failure. Not good. I have been a fan of food, since forever, like I'm sure most people do....I think. My favorite past time would be browsing menus-even right after I ate from the restaurant next door- or browsing the super market though I don't have anything I necessarily need to buy at the moment. I'm just fascinated by everything about food. Especially if I find new kinds of food which people on the other side of the world would normally eat. It gets me excited! Anyways, I'm starting this blog as a journal for myself, and perhaps my family, to talk about recipes which I have learned, or invented throughout the years, so I'd always have a way to file them somehow...neatly. Some time ago I tried doing so by writing them down in a note book, you know, grandma style, but I ended up wrinkling all the pages because of the many changes (especially on measureme...