The Dewi

By now you should know why I love Indonesian food so much. Never mind that I was born and raised in Jakarta, Indonesia, or the fact that my basics in cooking anything is based on Indonesian food recipes.......What was I trying to say again?? Anyways, I love Indonesian food because it involves three top things that I love in food: chili, coconut milk, and chili. Wait, those are two things, but who's counting? So naturally, I love sambal goreng . And not just any sambal goreng, it has to be Indonesian sambal goreng , because it contains stink/ pete beans more often than not*big grin. So I guess I could say the number three ingredient that I like in Indonesian food is pete beans, except I don't eat them....for aesthetics purposes. I have shared with you my recipe for sambal goreng ati ampela . which is basically similar to this one, except in this recipe we work with shrimps instead of chicken innards. Some of the herbs are different, but not by a lot. Basically, we ...

Boy, the sound of this dish sure is extreme when you translate it into English. Reminds me of Halloween somehow. But hearing it in Bahasa delivers a calming sensation to my nerves. ' Sambal goreng ati ampela ', I associate this with deliciousness, bursts of flavor, and family :D. But, still, basically this dish really is chicken liver and gizzards cooked in chili, and if you're not used to this type of eating, then this is extreme for you, while it's like candy to me :P. Indonesia has many varieties of sambal goreng , every region has their own take on it, this is only one of them. This is the sambal goreng I grew up with, even though nowadays my mother has altered her recipe, but this is the flavors that I recognize and will soon share with you (complete recipe in the bottom of this post). What I've done here is I've cleaned and cut up to bite size pieces all the liver, gizzards and hearts. I should have showed you how it is done, but I forgot to...

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 ...