Chicken Porridge, Breakfast

100 grams jasmine rice grain,
2000 ml water
1 chicken breast
1/2 stalk lemon grass
2 kaffir lime leaves
1 bay leaves
1 teaspoon salt

1. Put all ingredients except rice grain in a deep medium pot, bring
to boil and simmer for about 15 minutes or until chicken cooked and
remove from the stock.

2. Put the rice grain into stock on the pot and stirring occasionally
until the rice dissolve in water and form a watery rice / porridge

3. Cut into dice the chicken and pour over porridge or fried the
chicken first then cut into strip then pour over porridge in the bowl

add condiment such a fried Shrimp cracker, fried shallot, or even soy
sauce (kecap manis)if desired

SIMPLE MARINATE PASTE, ESSENTIAL

1 head of Garlic
1 stalk of Turmeric / 1 spoon dry Turmeric
1 spoon Coriander
1 spoon salt
dash of sugar
50 ml water

Grind all spices, then add water

can be used for Fried cooked Beef, Fried Chicken, Fried Fish, Fried
Soy bean cake, Fried Tofu

WHITE SPICES PASTE, ESSENTIAL

5 shallots
2 head of garlic
1 teaspoon white pepper
10 pieces candle nut
50 ml cooking oil

1. Grind all ingredients in blender
2. Cook oil in a wok or pan over medium heat, place the grind paste
over and cook until fragrant
3. put in a jar and refrigerated for next use

This essential paste can be use for Stir fry, Fried Chicken, Chicken
Stew in coconut oil, etc

ESSENTIAL

A. SPICES :

1. Shallot
2. Garlic
3. Candle Nut
4. Red Chili
5. Rawit Chili (Chili Padi)
6. Pepper
7. Coriander
8. Cumin
9. Cinnamon
10. Ginger
11. Turmeric
12. Galangal
13. Lemongrass
14. Kaffir Lime
15. Bay Leaves
16. Kluwak
17. Shrimp Fermented Paste
18. Shrimp / Fish Paste

B. MAIN STAPLES :
1. Rice
2. Flour
3. Corn
4. Cassava
5. Yams/ Sweet Potato

C. DRINKS :
1. Tea
2. Coffee
3. Herbal Tea
4. Coconut Milk Dessert

D. MEATS and FISH :
1. Beef
2. Chicken
3. Duck
4. Fish, Clams, Shrimp etc

E. VEGETABLES
1. Potato
2. Tomato
3. Cabbage
4. Carrot
5. String Beans
6. Eggplant
7. Cucumber
8. Spring Onion
9. Celery
10. Bay Leaves

F. OTHERS
1. Tofu
2. Soybean Cake
3. Mung Beans
4. Sticky Rice

G. JAMU / HERBAL MEDICINE

Yellow Spice Paste, Essential

5 shallot
2 head of garlic
1 teaspoon white pepper
1medium stalk fresh turmeric / 1 teaspoon dry turmeric
2 Slices ginger
1 stalk lemon grass, chooped
3 kaffir limes
50 ml cooking oil

Peel shallot, garlic and fresh turmeric if used. Pound in mortal
pestle all the ingredient except kaffir limes,
or grind in blender with small water until finely pasted.
Cook the paste on a hot cooking oil over medium heat for about 15minutes.
Let it cool and store in a jar and keep it in refregerator for next use

This yellow basic paste can be use for Chicken or Beef Soup, Vegetable
or Fish Stir Fry

Red Spices Paste, Essential

5 Shallots
2 heads of Garlic
6 Fresh Red chilli pepper / soaked dry red chilli pepper
5 candle nut
50 ml cooking oil

Peel Shallot and garlic, discard chilli seed to avoid sharp spiced
taste and bittery.
Pound in mortal pestle or grind in blender with small water until finely paste
Put oil in wok over medium heat until smoking hot, then place blended
spice over and
cook until fraggrant about 15 minutes. Let it cool and stored in a
jar and refrigerate for may use.

This basic red paste spice can be use for Fried Rice, Balado, Steam
Fish, Chilli Shrimp, etc

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