Green Chilli Chicken

Can’t believe i have never tried making these amidst my kitchen experiments! In Indonesian, its called Ayam Cabe Hijau! We used to always go to Garamerica for good indo food and have these! Such a simple dish to cook 😉

I’ll try my best to translate the recipe in English!


1 whole chicken cut into 8 pieces

2 tablespoon of Tumeric powder

2 Teaspoon of Salt

A tablespoon of lime juice

5 Kaffir Lime Leaves

1 Stalk Lemongrass Bruised

To Blend:

10 Green Chillies

5 Bird Eye Chillies (Depends on how spicy you like it)

8 Shallots (I use a large brown onion)

5 cloves of Garlic

3 Candlenuts (I opt it out as I don’t use it)

2inch Ginger

A teaspoon of Tumeric Powder

A teaspoon of salt

A teaspoon of sugar

How to:
Marinate Chicken with salt, turmeric powder and lime juice for about 10minutes. Deep fry or Air fry (20mins) marinated chicken until it is golden.

Heat oil in wok and sautéed all the items that has been blended. Once Fragrant, add in the Kaffir Lime Leaves and the bruised lemongrass. And fry ingredients until it’s cooked (usually when the colour gets darker).

Add in the fried chicken and mixed well until its fully cooked. Serve with plain rice.

Kung Pao Chicken



      • 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ – ¾ -inch cubes
      • Marinade *See recipe below.
      • 1 tablespoon peanut or vegetable oil
      • 8 Chinese dried red chilies, split length wise and seeds removed
      • 1 teaspoon Sichuan peppercorns
      • 4 garlic cloves, minced
      • 1 tablespoon fresh ginger, minced
      • Sauce *See recipe below.
      • 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
      • 1/3 cup unsalted dry-roasted peanuts



      • 2 teaspoons soy sauce
      • 2 teaspoons Chinese rice wine
      • 2 teaspoons corn starch
      • 1 teaspoon Sichuan pepper corns

*Instructions: Whisk the ingredients together until the corn starch is dissolved.



      • 1 tablespoon Chinese black vinegar  (Balsamic Vinegar as Substitu
      • 1 tablespoon chicken stock/broth
      • 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
      • 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
      • 2 teaspoons cornstarch
      • ½ teaspoon sesame oil

*Instructions: Whisk the ingredients until the corn starch is dissolved.


    • Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least 20 minutes.
    • Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
    • Add the chicken to the pan and turn the heat back on to medium high.
    • Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
    • Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
    • Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
    • Serve immediately.

Fire chicken with cheese

Chijeu-buldak 치즈불닭

I might try making this after our EuroTrip! Looks amazing!

buldak with cheese (치즈불닭)

Ingredients (4 servings)

  • 2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
  • ½ cup hot pepper flakes
  • 2 to 3 tablespoons hot pepper paste
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable or corn oil
  • ½ teaspoon ground black pepper
  • ⅓ cup rice syrup (or corn syrup, sugar, honey)
  • 6 large garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake (optional)
  • 1 green onion, chopped
  • ¼ cup water



  1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  2. Add the chicken and mix well by hand.
    buldak with cheese (차즈불닭)
  3. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
    sliced rice cakes
  4. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
    buldak with cheese (치즈불닭)buldak with cheese (치즈불닭)
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
    buldak with cheese (치즈불닭)
  6. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
  7. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.buldak in the oven
  8. Remove and sprinkle with the chopped green onion. Serve hot.
    buldak with cheese (치즈불닭)buldak with cheese (치즈불닭)

Spicy soft tofu stew with seafood

Haemul-sundubu-jjigae 해물순두부찌개

Made this recipe a couple of times, it was indeed easy and very tasty! Love it!

I skipped a couple of steps by buying Anchovies Tea bag from my local Korean grocery shop. So i don’t have to put in the Anchovies and Kelp. It is so much more convenient!

[Chungjungwon] Anchovy teabag flavouring (10g*8T) Ingredients: anchovy 84.3% (Korea), kelp 8.9% (Korea), refined salt, broth powder.

Serves 2-3


Prepare stock to make tasty sundubu:

  1. Pour 5 cups of water into a pot and add 12 dried anchovies.
  2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
  3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
  4. Set aside the stock and take out the mushrooms and chop them into small pieces.
  5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
  6. Chop 100 grams of beef and put it into the pot and stir it.
  7. Add the chopped shiitake mushroom and stir it.
  8. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
    2 tbs—mild
    3 tbs—medium
    4 tbs—hot
    5 tbs (1/4 cup)—suicidal hot ! : )
  9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
  10. Add 1 cup of mixed seafood and 3 shirimp.
  11. Add 2 tbs of fish sauce.
  12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
  13. When it boils, add 2 chopped green onions and 1 green chili pepper.
  14. Crack eggs and drizzle some sesame oil before serving.


via Maangchi