Tag Archives: chicken

Spanish rice and chicken stew 

I wasn’t sure what to call it. I just whipped dinner in 30 minutes, 10 minutes prepping, 30 minutes thinking about what to cook the whole way home from work. That’s  pretty much my routine. I can’t  follow meal plan, I am more of oh I have this and that let’s make this 😂😂. Even recipe, I can’t  even follow a recipe as is. I have to always make my own twist. Sometimes when I cook, I just throw this and that to the pot and be done. My habit taking picture of my food did not help as I did not write down what I did. So I found myself staring at the pictures and try to figure out what I did. How to make that. 

Now I am better with adding what I do as I make something.  I use this blog as my journal of my cooking journey. 

This meal tonight ended up less than $10 … again. I have a whole young chicken that I bought for $6 and only uses the breast part in this recipe. The rest is just canned tomatoes, tomato paste, seasonings, onion, garlic, rice, frozen peas, chicken broth which I made in Instant pot and freeze tons of them.

Here is the list of ingredients:

  • 1 whole bone in chicken breast
  • 1 (14.5 oz) canned diced tomatoes 
  • 4 cloves of garlic, crushed 
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper

Dumped everything  in instant pot. Closed the lid, sealed the vent, press manual 30 minutes. Once it beeped,  let it sit for 10 minutes before release the little pressure left and shred the chicken,  take the bone  out. I use 2 forks and shred them in the pot.

Now while the chicken  cooking, I started my rice. Into the pot, all ingredients for the rice below. Closed the lid, sealed the vent, press manual 4 minutes then once it beeped let it sit for 6 minutes. Then fluff  the rice. 

  • 2 cups jasmine rice,  coz that’s  what I have and love
  • 1/2 cups diced tomatoes
  • 1 tablespoons tomato paste
  • 1/2 small onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoons salt
  • 1/4 cups frozen peas
  • 2 cups chicken broth

Serve the chicken with the rice and topped with shredded cheese and a squeeze of lemon juice.

My 11 years old had second. He even finished his dinner before I finished mine. So I guess dinner was a truly winner winner chicken dinner.

Broccoli and chicken rice casserole

When you see rotisserie chicken on sale, I usually grabbed some and freeze them. It was $2.83 When I found it. Grabbed couples and using one today. Well I am using just the breast part today.

Diced up the chicken breast part, add them to the Instant pot along with 3 cups of water, a diced of 1/2 small onion and crushed 3 cloves garlic. Stir, closed the lid, sealed the vent, press rice. Once it beeped, you can release pressure immediately which known as QR ( Quick Release) or leave it for longer like I did today, which known as NPR (Natural Pressure Release).

Stir the rice, add 2 cans of creamed of Chicken soup and 1 can creamed of mushroom soup,  1 cup mayonnaise, juice from 1 lemon, 1/4 cup heavy cream, 2 cups shredded sharp cheddar, 1 can sliced mushroom, 1 pack of frozen broccoli florets. Mix well

Pout mixture in a pyrex pan 9×13, spread them. topped with Panko breadcrumb. Drizzle with melted 1 stick of butter. Baked in preheated 350°f oven for around 25 to 30.minutes until the top is golden brown and bubbly.

We don’t cook things like this often. My son and my husband, both said that it have been a looking time since I cooked this dish. 

When I have time, I make own roux for the chicken soup and mushroom soup. But cans are shortcut.

Another budget dinner

I try to work on a budget for our meal. I like to challenge myself to bring food to the table that if possible less than $10 that is not just pasta and mac and cheese or ramen noodle. If we can have dinner for 3, which actually 5 with our big appetite family, that is not junk food, I feel accomplished. 

Mind you I have limited items I can cook. No sesame for one, no gassy food or veggies for the other. So beans, broccoli, cauliflower, Brussels sprouts, green beans are in the no no list.  I still cook them sometimes but not something I can cook often.

What I do, usually I watch and grabbed what’s on special. Meats, most of the time I grabbed sale price and freeze them. I like going to the store often for vegetable. Daily if I can. they don’t last long. I ended up throwing so many in the trash. These days I like making trip every other day for the veggies. It is on my way home anyway. Not that I have to make special trip.

If you remember from my previous post, I asked my husband what to cook. Beef or chicken. He picked beef yesterday so I do chicken today.

I bought the chicken thigh for $5.83 there’s 8 of them. Enough for all 3 of us. And baby Bella mushroom for  $1.44 at Aldi. With the onion, garlic and seasoning, our dinner tonight is less than $10. 

I rub the chicken with a mixture of olive oil, crushed garlic, grated ginger, salt, pepper, onion powder. Then browned it in the pot with a little more olive oil. After all chickens browned, set aside and throw in the sliced mushroom and sliced onion, I used 1 small onion. Sautee until translucent, the onions are, and add 2 cups chicken broth to deflated the pan. Put the chickens back in the pot. Closed the lid, sealed the vent and press manual 15 minutes. When it beeped, let it sit NPR until the pressure all disappear 😚. Here is what I got. Oh and I still have leftover mashed potatoes from dinner last night. See … we can have a good meal that are not just ramen or mac and cheese in the box. 

Chicken salsa Verde 

Well, I guess I keep everything on my Facebook album for all the stuffs I cook. I was looking for how I made this chicken salsa Verde and could not find it here. It is my son’s favorite. I usually serve them with cilantro lime rice. He does not really like rice plain, but this cilantro lime rice…boy he loves that.

Ok there’s 2 way of making this chicken salsa Verde, which also good with pork. The cheating way is using jar salsa Verde. If I do that, I usually use 1 jar with 2 bone in chicken breast. And that’s it. Put everything in, manual 15 minutes, done. Just have to shred the chicken breast and put them back into the sauce. Add 1 tablespoon fish sauce and you are super mom, at least for my son. 

The long way to make it, hahaha longer way because it is all from scratch and the preparation takes longer than open the jar. But it is so worth it. 

Into the pot:

1 onion sliced

3 garlic smashed

5 tomatillo quartered

2 Anaheim pepper seeded if you don’t like too much heat, this goes for all pepper below. 

3 seranno pepper

1 or 2 jalapeno

2 chicken breast bone in

2 teaspoon salt

1 teaspoon pepper, I like white pepper 

1 to 2 teaspoon cumin 

Next ingredients for after it’s cooked:

Handful of cilantro

1 tablespoon fish sauce

All in the Pot, no water because the chicken and all peppers and onion will release the juices under pressure. Who doesn’t lol. 

Closed the lid and vent and press manual 15. 

When it beeped, let it sit until all pressure is gone, open the lid, take the chicken out and you can shred them. Before you put them back in the pot, add a handful of cilantro and a tablespoon of fish sauce. Use a hand blender or dump the sauce in a blender and blend until smooth. Put the chicken back in the sauce and serve with cilantro lime rice with sliced avocado, cheese.

For the cilantro lime rice, cook the rice of your choice as you would your rice.  I like jasmine rice equal mount of rice and water 12 minutes in Instant pot. Usually I do 2 cups rice with 2 cups water. Once it is cooked, add 1/4 cup fresh squeezed lime juice, a pinch of salt and a handful of chopped cilantro. Toss them and serve with the chicken salsa Verde on top.

I think you can easily make this in the crock pot, though I highly suggest you get the Instant Pot. I am affiliated with Amazon so if you decided to purchase by clicking on the link I gave you, then I will get a little percentage,  not big, just enough to cover my blog maintenance fee.

Imagine cooking time 4 or 8 hours in crockpot being reduced to 15 minutes? Can’t beat that. And it is fresh ingredients. By using the pressure cooker, the nutrients is trapped inside the food and it is also packed with flavor.  Try it, you won’t regret it. It does take time to come to pressure and for you to get to know each other and how pressure cooker works. It is not a matter of wiggling your nose and it’s done. Think about ribs, my best one that my son love is the one I did in crockpot for 8 hours. He loves that and did not want ribs from restaurant anymore. He said they are not as tender and flavorful like mine. Then I made them in Instant Pot for 25 minutes and just brown under broiler, just to get the charred…finger licking good it was. Oh here is the ribs we just had couple nights ago.

And last night we did wings and drumstick with honey garlic sauce in 10 minutes.

And tonight, chicken tortilla soup in the menu. I think 15 minutes as well. We’ll see. And I will post the recipes for the ribs, wings and chicken tortilla soup later.

Laksa Ayam

1/2 ekor ayam, potong jadi 4
500 cc santan
1 lembar daun salam
1 batang sere, memarkan
5 siung bawang merah
3 siung bawang putih
3 buah kemiri, sangrai
1/2 cm kunyit / 1 sm kunyit bubuk
1 sendok teh ketumbar, sangrai
1 sendok teh garam
bihun, rendam air panas, tiriskan
5 butir telur, rebus, potong-potong
bawang merah goreng

Haluskan bawang merah, bawang putih, kemiri, kunyit, ketumbar, dan garam, lalu tumis hingga harum.

Masukkan daun salam, sere, dan ayam aduk rata, masak hingga ayam setengah matang.

Masukkan santan sambil diaduk-diaduk, didihkan, lalu kecilkan api, masak hingga ayam matang dan bumbu meresap.

Angkat ayam dari panci, cabik-cabik dagingnya, sisihkan.

Letakkan bihun dalam mangkuk, tambahkan cabikan ayam, irisan telur, daun kemangi, tuangi dengan kuah panas, lalu taburi dengan bawang merah goreng.

Soto Kudus

Setiap ada bazaar di WTC Sudirman selalua da soto kudus ini. Soto kudus tante Emmy..enak sekali…bisa setiap hari selama ada bazaar gue nongkrong disana deh…sama sate kerang, telur asin, ampela goreng…krupuk…plus gak lupa teh botol dingin….

2 dada ayam
1 1/2 liter air
3 lembar daun jeruk purut
2 batang serai, memarkan
gula pasir secukupnya
Garam secukupnya

Bumbu haluskan:
8 siung bawang merah
6 siung bawang putih
5 butir kemiri
1 cm jahe
2 cm kunyit / 1/2 sm kunyit bubuk
1/2 sdt merica bubuk
1 sdt garam / sesuai selera

Telor rebus, potong-potong
Toge segar
Perkedel kentang
Kecap manis
Jeruk nipis

Bawang goreng
Bawang putih goreng
Seledri, potong-potong
Daun bawang, potong-potong

Rebus ayam dengan air sampai mendidih. Buang setiap busa putih yang muncul.

Angkat ayam, dinginkan lalu suwir-suwir.

Tumis bumbu halus, kemudian masukan daun jeruk dan serai sampai harum, masukkan suwiran ayam. Aduk rata.

Masukkan bahan tumisan ke dalam kuah.

Beri gula pasir, garam dan merica. Masak dengan api kecil sampai mendidih.

Atur dalam mangkok saji semua bahan pelengkap, tuangi kuah panas lalu beri bahan taburan

Ayam Rica

This is an Indonesian dish originally from Manado, Sulawesi. It’s very spicy but the taste is layered from hot and spicy to the sweet and sour. You could smell the fragrant of lemon from the lemon-grass and lime. Served it with warm white rice and stir fry water spinach.

10 red pepper
10 bird eye chili or 8 habanero
5 cloves of garlic
5 shallots
1 inch fresh ginger
1/4 – 1/2 teaspoons of salt
2 tablespoons lime juice
2 stick of lemon-grass, pounded and cut into 3 pieces each
1 piece of pandanus leaves, cut into 4
3 piece of salam leaves/thai bay leaves
3 piece of kaffir lime leaves (subs with lime rind if you couldn’t find the leaves)
2 inch fresh galangal, pounded
1 big tomato, sliced
2 tablespoons lime juice
2 tablespoons of sugar

1 whole chicken cut into pieces or use 10 pcs of chicken that you like.

Vegetable oil

Wash the chicken. Rub it with salt and lime juice, covered and set aside, let it sits for 1 hour.

Put the chili, red pepper, ginger, garlic, shallots, in a food processor. Process until it all blend, but not too soft.

Bake or grill the chicken. Pound the chicken with a meat pounder, set aside.

Heat 3 tablespoon vegetable oil, pour in the chili mixture, cook until soft, put in the lemon-grass, pandan leaves, kaffir lime leaves, galangal, tomato and lime juice, cook for 5 minutes, stir frequently.

Put in the chicken, salt, pepper and sugar, mix well, add in 1 cup of water, and cook until the sauce reduce to half. Stir in 2 tablespoon of lime juice before it’s done. Stir frequently.

Served with warm rice.

For this dish you could substitute the chicken with fish.

Ayam Gulung Ham Saus Mentega – Naked Rolled Chicken Cordon Bleu Chinese Style with Butter Sauce

This is just a variation of Chinese-Indonesian Ayam Goreng Mentega and chicken cordon bleu. And it turned out very good.

4 chicken breast fillet, flattened
lemon juice from 1 lemon
worchestire sauce
chinese cooking wine
1 tablespoon of vegetable oil
4 slices of ham
1 cup cooked spinach
1/2 cup shredded cheddar cheese

1 stick of butter
1/2 cup worchesthire sauce
1 tablespoon chinese cooking wine
2 tablespoon sugar
Lime/lemon juice

Marinade the chicken with lemon juice, salt, pepper, worchestire sauce, chinese cooking wine and oil for 1 hour.

Take 1 piece of chicken, topped with 1 slice of ham, spinach and cheese, roll them up, secure with toothpick. Do this step for another piece of chicken.

Take 1 piece of ham, topped with chicken, spinach and cheese, roll them up and secure with toothpick. Make 2 piece of this version.

You’d then have 2 of the chicken rolled in ham and 2 of ham rolled in chicken.

Heat up 1/2 stick of butter and fried the chicken until it’s done. Set aside.

Using he same pan, stir in another 1/2 stick of butter, and the rest of the ingredient except for the lime juice.

Cook to boil, put the chicken back in the pan, cook for another 2 minutes.

Stir in the lime juice before serving. Served warm with rice.

Mie ayam – Indonesian chicken noodle

Been slaving 🙂 in the kitchen today. I made the chicken with mushroom, then the ground pork with sweet soy sauce, prepared the green mustard, green onion, cilantro for the topping for my noodles I made yesterday.

the toppings / fixing for the noodle

Then took my shower while I boil the water to cook the noodle and make the chicken broth. After shower, I started making the chili aka sambal for the noodle. Love my magic bullet. I washed some red chili the tiny ones. And popped them in the microwave with some water, this is my shortcut instead of cooking the chili peppers in boiling water. Once it’s done, I did 1 minute 30 seconds, drain the water, add chicken broth, vinegar and salt, then blend them in the magic bullet jar. Set aside. Mean while the water is boiling, so I grabbed my noodle from the freezer and dumped 4 portions into the water. Stir them with my chopstick making sure they are all separated. Couple minutes are the only time we need to cook the noodle. Strained and pour into a prepared bowl with vegetable oil, sesame oil, pepper, soy sauce and fish sauce, or you can use garlic oil also, and a tiny bit of sugar probably 1/8 teaspoons for each portion.Stir the noodle in the dressing. Topped it with the fixing and serves.

Took some to my friends house and hang out a little bit there while my son played with her kiddos. When we got home, I saw the guy I called to clean up our flower bed is working out there on our yard. And the washer is running, meaning my hubby is up. Started to make our lunch noodle. My son keep saying how good it is lol. He’s funny…and sweet. So here is our lunch today. I like home made noodle better than the one I usually get at the asian market. It seems lighter, mine is. And for sure no preservative. Can’t beat that!.

Oh and I saw a blog last week and I could not remember which one was it. Yeah not too smart aren’t I? Why did I not book marked it? not sure argh,… Anyway in that blog it shows how to grow celery, green onion and other stuffs..So I dare myself to try it. So here goes..it works. We are going to move it into a pot with soil soon..woohoo I am so excited!

Noodle / pasta / mie / bakmi etc etc

Noodle. Who does not like it? It comes in so many different forms and names. It’s that looooooooooooong stringy yummy thing. Spaghetti, fettuccine, linguine, lo mein, chow mein, rice noodle, pho, glass noodle, udon, soba, buckwheat, mie, bakmi, bihun and on and on and on.

I never thought about making my own fresh noodle until recently. I was craving for one of the kind of noodle from home, mie karet (chewy / rubbery noodle). Not really rubbery or hard but it’s more chewy than most noodle..kinda like udon but not as thick and not sticky. They serves it with sliced cooked chicken, green onion, cilantro and mustard greens and a side of chicken broth. The noodle itself cooked same way as you cook your pasta. Then seasoned with a mixture of vegetable oil, sesame oil, white pepper,  soy sauce / fish sauce, and a tiny bit of sugar.

The image of mie karet abadi from http://www.id.openrice.com
My version, homemade mie karet / chewy noodle

I remember looking forward to every weekend when my dad would take us all to these noodle restaurant. It’s a small place nothing fancy. They serve these noodles with won ton, meatball, fish ball and then it grows to other dishes like nasi campur (steamed rice with bbq pork, charsiu, chicken, hard boiled eggs cooked in soy sauce, ngohiang) to other Chinese dishes. But my fave and others fave I reckon is the yummy noodle..simple yet so delicious noodle.

There are so many different kind of “chicken noodle aka mie ayam” in Indonesia where I came from. And every one of them are delicious in their own way. Each noodle place has their own characteristic that make them stand out from the other.
I used to live in the Chinatown where I was surrounded of these many version or noodle and other traditional delicacies. My co worker usually order lunch or breakfast for me to brought to work for them. Stuffs that you can get in other part of Jakarta, however the one by my house are the best. Food and food from the minute you open your eyes until even 3 am you can still find food stalls around. Noodles from you wake up until you wake up again :). Never stop!.
Frankly that is one of the thing I missed from home. And my family and friends of course. Do not miss the traffic that is for sure.
Anyway, today I decided to make my own noodle again. Only this time I am using my bread maker to do the work making the dough. And the pasta machine do the rest. Gotta love kitchen gadget these days.
I am using 75 ml water mixed with 45 ml vegetable oil and 2 xlarge eggs, put them in my bread maker, then covered it with 4 3/.4 cups of bread flour and 1/2 teaspoon salt. Run the bread maker to the dough cycle scrapped as needed. I ended up adding more water as the dough seems to be on the dry side. Once it stopped I let it rest for like 10 minutes before taking it out and cut it in 4 and put them in the ziploc bag. Then rolled 1 piece, starting from the thicker setting, run it several time for each setting. Then run it through the noodle cutter part..sprinkle with flour and set aside. Do this for the rest of the dough.
My dough ready to be rolled.
Flattened the dough with your hand before start running it through the pasta machine.

The thin noodle sheets before cutting.
First batch. That 1 sheet on the above picture made this whole noodle.

The final result.

 I think it made 8 portions of the noodle. I will cook these noodle tomorrow afternoon after I make the  fixing for this. Planning to do ground pork cook with sweet soy sauce and garlic. And also the boiled chicken. If I have time I probably going to try to make my own won ton wrapper. We’ll see if it does not take me a long time to do my research,. For now my noodle is resting in a ziploc bag ready for their hot bath :).