Category Archives: daily menu

first cooking class: chicken

Recipes:
Cola chicken
3 cup chicken
Herb (thyme) chicken
Pan-roasted potatoes (jamie oliver’s 30min meals)
Rustic mashed potatoes

This class happened about a month ago, before the Lebaran celebration took place. Since all the mommies at our daughter’s school were soon running out of maids and babysitters, some of them were confused of what to cook, easy to prepare meals, yet tasty and healthy, without needing much of any helpers’ hands.
That day, one of our gang members volunteered her apartment as the cooking place. The theme was just simply chickens and potatoes.
Instead of putting all the 3 chickens in 1 dish, I decided to divide into 3 different dishes, to show all the mommies how easy to cook the chickens (well, I can cook 3 types in about 2 hours, so how hard it can be to cook just 1 type? ) And 2 types of potatoes.

I asked the market seller to cut the chicken, each into 10 pieces for easy cooking. Leave out the head, and the feet for chicken stock later on.

I also cut the potatoes with the skin on! In my opinion, it tastes better with the skin than without the skin. And it also cut down on dirt and rubbish to throw. And save you so much work peeling those skin. What’s more? Well, the only catch is you have to wash and brush the skin (since you are going to eat it). But if you ask me, I’d rather buy those organic or hydroponic ones (which are mostly quite clean already) and brush, than having to peel them off one by one.

1. Cola chicken

Basically there’s nothing much to prepare the chicken other than washing them clean.
Heat the wok, about 1 tablespoon of oil (I sometimes like it less), and put in lots of ginger (and I mean lots, for it works best with the cola chicken, you can cut it in big slices, chunks or minced, it doesn’t matter, all based on your likings) and a little bit of garlic (about 1-2 cloves are enough most of the time). Put in the chicken and brown.
After all the surfaces are mostly browned, time to add sauces, I more to a salty person, so I added about 3-4 tablespoon of oyster sauce and about 2-3 tablespoons of light soy sauce. After the chicken pieces are all covered by the sauces, just open 1 can of coca cola, and pour about half a can. You can add in more later-on. Cover the wok, and cook for about 20-30mins (depends on how big is the chicken). And adjust to taste. If you prefer more sauce, then add somemore coke and boil. If it’s too sweet, just add somemore seasalt or soy sauce. and DONE

2. 3 cup chicken
I learnt this from a chef not long ago, and I’ve tried it a few times at home and most of my clients love it. It’s also super simple.
You can either fry the chicken first (before that, marinade with oyster sauce, chicken powder, white wine vinegar (the real recipes is black vinegar though) and some worchestershire sauce which I added myself because the apartment doesn’t have chinese cooking wine. Again all of the marinating taste is based on your preference. Take initiative to taste abit… Add in some corn starch for extra softness in the chicken! ) Or you can boil it (less fatty of course, but the taste and color won’t be as nice).
Mix the sauce in a bowl: 3 cup oyster sauce, 1 cup sugar, 1 cup chinese cooking wine, 1 cup vinegar (bear in mind that the cup is NOT our drinking cup, it’s the chinese teacup which is relatively small, you can also substitute the cup with children’ medicine cup or soup spoon) , and some chicken or dashi stock for richer taste.
Once everything is done, now is the cooking.
Heat the wok, pour in some oil, and garlic and ginger (again, how much is depends on your own preference), then goes the chicken (if you think the chicken are not completely cooked yet, you can add some water, cover, and boil to dry for extra cooking time), and the veges (I added paprika, and some broccoli, but basically anything goes). Finally, but not last, the mixed sauce. And cook for about 15-20mins. When it’s almost done, add in some either corn starch or potato starch (works better) and water mixture. When it comes to the desired consistency, it’s done.

3. Herb chicken
Since the apartment only have thyme, I used the thyme. The real recipes (french style) uses rosemary and dill.
Brown the chicken first.
Heat the wok, put in some garlic, and the chicken. And some milk and cover to soften the chicken for about 15-20mins. When the milk are reduced, add in some light soy sauce, or oyster sauce and adjust to taste. Salt and pepper will do too, if you prefer so. Add in the thyme… Cover again for about 10-15mins, and done!

I guess I’ll continue my potato recipes next time yeah? Too much to absorb and for me, kinda too much to write:D

XOXO
Mama chicko

X.O.X.O.
Mama chicko

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new moves new menus

It’s been a while, since I’m running out of “maids” and “helpers” and I’m kinda not sure when they will be back (it has already been a month!!!). Since with my “getting-bigger” tummy, my activities are restricted to certain things. So here’s what we will do.
We’ll set our gathering service menus into a few categories based on the style of cooking. We might have some fusions included inside (since that’s what I’m good at), but basically you all can choose all of the things in the menu (or outside the menus of course!).
Updates will be up soon in the “service page”!!! Just wait and see.

Another thing we’d like to inform is that, we will also have some new products coming up, and we will reach out more frequently to you! We will take parts in bazaar and events. So for those handling bazaars and events, please do contact us if you are interested for us being your vendors! Overall, I’m really happy and excited with this new directions!!!

X.O.X.O.
Mama chicko

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today’s menu: 18-22 March 2013

really sorry for the late update on the menus, we have been expanding, and arranging the kitchen, thus we were going day by day basis on menu wise. Here’s the menu for the coming week. monday, 18 March Fumak with … Continue reading

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menu for the week 18 to 22 february 2013

monday: 1. Tuna ala manado 2. french bean enoki stirfry 3. vegetable corn pancake 4. spicy fish soup tuesday: 1. aubergine pizza 2. pork gordon bleu 3. buckworst potatoes 4. lobster bisque soup wednesday: 1. kailan ginger stirfry 2. red … Continue reading

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happy chinese new year!!

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Happy chinese new year everyone!!! And happy valentine!!! We are really sorry that this time around we are soooo busy preparing for the new year and party and all, that we can’t find the time to post something here. We … Continue reading

menu for the week: 7-11jan 2013

As we have promised, we’ll try to stick to schedule for posting the menus every week.

Monday
1. Pomfret cooked in black vinegar
2. Fuzzygourd stirfry with ebi and egg
3. Aubergine zuchini stirfry
4. Watercrest red dates soup

Tuesday
1. Pork fried nanking style
2. Baby caisim prawn stirfry
3. Egg rolled with abon
4. Celery soup

Wednesday
1. Stirfry chicken with basil and paprika
2. Moyashi bilis stirfry
3. Broccoli garlic
4. Fish daikon soup

Thursday
1. Shepherd’s pie
2. Dill potato
3. Braised red cabbage
4. Chicken cauliflower soup

Friday
1. Fried tongue fish with shallot salsa sauce
2. Glazed mixed vegetables
3. Mushroom tortilla
4. Meatball soup

However, this menu is subject to changes due to availability of the raw materials.
Anyone asking for tester pack, can drop us an email or call us.

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Happy new year 2013

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Our first meal of 2013. It cosist of: 1. Potato leaves stirfry with XO special sauce 2. Double-boiled pork with salted fish 3. Olive rice 4. Tomato egg soup Hope everyone enjoys this as much as I did. Love the … Continue reading

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family lunch menu week 4 (19-23 November 2012)

since so many customer asking about my latest menu, here I’ll update weekly of what i will be cooking for the next 1 week. family lunch menu Monday: 1. steamed pomfret fish Hongkong style 2. vegetable stifry XO sauce 3. … Continue reading

menu 17 October 2012

Personal adult menu @Rp. 50.000 /meal /pax
1. Brown rice (organic)
2. Stirfry tomato egg
3. Baked portabella mushroom

Kids menu @50.000 /meal /pax
1. Organic brown rice
2. Stirfry tomato egg
3. Baked portabella mushroom
4. Watercrest soup

Family menu (available in sizes S, M, L)
1. Stirfry tomato egg
2. Baked portabella mushroom
3. Stirfry vegetable in oyster sauce
4. Watercrest soup

catering menu 16 oct 2012

Kid’s menu: (@ Rp 55.000 /meal /kid)
1. Sweet tomato rice
2. Fish nuggets
3. Prawns with vegs

Adult personal menu: (@65.000 /meal /pax)
1. Sweet chilli rice
2. Sweet sour fish
3. Veg salad

Order closed @9pm today (15oct, mon)