• 400g chicken fillet
• 4 cloves garlic
• 15 shallots
• 1 lime
• 4 red chilies
• 8 green chilies
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon ground pepper
• 1 teaspoon mushroom stock
• 4 kaffir lime leaves

Marinaded chicken for 30 minutes with

• 3 cloves grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon roasted coriander
• 2 limes
• 1 teaspoon salt
• 2 teaspoons mushroom stock
• 1 teaspoon ground pepper
• 1 teaspoon brown sugar / white sugar

Frying

• Add 1 egg and 2 tablespoons of cornstarch to the chicken marinade
• Fry the chicken until golden brown, drain
• Double fry the chicken in hot oil for crispy crust

Stir-fry

• Round shallots (do not chop), sauté until wilted
• Add garlic
• Chili peppers
• Lime leaves (finely chopped)
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground pepper
• 1 measuring spoon of mushroom stock
• Add a little water

• 2 beaten chicken eggs, fry while stirring until broken up, just briefly, don't let them dry out. Drain.

cut and sauté

• 15 red bird's eye chilies
• 5 curly red chilies
• 8 shallots
• 5 cloves of garlic
• 1 large red tomato

spices (add to the stir-fry)

• 1 measuring spoon shrimp paste

• 1 measuring spoon fine salt

• 1 measuring spoon white sugar

• 1 measuring spoon MSG/flavoring

• Lastly, add the eggs and the stink beans.

• sauté until wilted.

• ready to serve.

Ingredients

• 400 grams of chicken thigh fillet, cut into small pieces according to taste
• 10 shallots, thinly sliced
• 10 green chilies, thinly sliced
• Bird's eye chilies (to taste), thinly sliced
• Spring onions

Chicken Seasoning

• 1/2 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 1 teaspoon mushroom stock
• 1/2 teaspoon white sugar
• 1/4 teaspoon MSG (flavor enhancer)
• 2 teaspoons mayonnaise

Cooking

• Season the chicken and grill until cooked through, indicated by the release of oil from the fat
• Add the green chilies and bird's eye chilies
• Add the shallots
• Season with a little mushroom stock
• Cook again until everything is wilted
• Ready to serve

• Watermelon, cut into 2 x 2 cm cubes, about 10 pieces
• 1 pineapple, peeled
• 1 water apple or Jamaican guava
• Put everything in a blender
• Add full-cream milk
• Lime juice to taste
• Honey to taste
• Blend until smooth, ready to serve

Ingredients

• 400 grams of beef, cut against the grain to taste
• 2 tablespoons cornstarch
• 15 medium shallots
• 3 red chilies
• 3 cloves garlic
• Spring onions to taste
• Shrimp paste powder to taste

Marinade

• 1 tablespoon garlic powder
• 1 tablespoon coriander powder
• 2 tablespoons oyster sauce
• 1 tablespoon mushroom stock
• 1/2 tablespoon pepper powder
• 1/4 tablespoon granulated sugar
• Water to taste

Cooking the meat

• Pour the marinade over the beef, stir well, add a little cornstarch, stir, and fry until cooked through. Drain.

Stir-fry

• Thinly slice the garlic
• Slice the red chilies
• Sauté everything
• Add the shrimp paste powder
• Add the coriander powder
• Add the mushroom stock
• Add the beef and cook until cooked through
• Ready to serve

Blender

• 15 cm galangal
• 6 shallots
• 1 stalk lemongrass

In a Bowl, Add

• 500 g chicken
• 1 sachet Desaku marinade
• 1 sachet Desaku garlic powder
• 1 tsp Lalapan pepper powder
• 1/2 tbsp granulated sugar
• The previously blended spices (galangal, lemongrass, and shallots)

Instructions

1. Mix all ingredients evenly.
2. Steam for 10 minutes.
3. Fry until fully cooked.