Baked Honey Chicken

I grew up with this chicken dish. Having a mother who went to a NHI for college is a blast because you get to experience nice cooking experiments from around the world as a child. I've experimented many versions of this honey chicken dish, and yet so far, the following recipe is a wonderful one. A lot of friends I've made this dish for are pleased with the result. I'm still experimenting with a simpler version, however, knowing this one already has big fans lining up for it, I think this dish is ready for the world. ;-)

8 pieces of chicken thigh (feel free to replace it with other chicken cuts. I just find this easier to manage)

3/4 cup honey

1/4 cup ketchup

1 tbsp chili sauce (optional)

2 tbsp indonesian sweet soy sauce

1 medium onion - quartered

1/2 bulb garlic

salt and black pepper

1/4 cup brown sugar

Heat the oven on 350-375 F. Mix all the condiment together and taste first (!). Feel free to add more stuff as necessary. When you're done, coat the chicken with the sauce. Place the chicken on the pan top-side up.Bake for 20 minutes. Turn the chicken and bake again for another 20 minutes. Turn the chicken again to darken the top surface for another 5 minutes. Remove completely from the oven.

Cool down for about 5 minutes and serve. Enjoy!

Note: best served with garlic meshed potatoes. yumm!

Mba Jumi's Balado Tenggiri (Mackarel Scad in Spicy Sauce)

I came across this dish at a friend's house. Mba Jumi (an incredible friend and cook) made a number of dish for a few of us and this fish dish was a hit! The spiciness built up as we ate more and more of the fish. The fish texture was also sooo right for this dish. We compared it with tilapia fish (although you could still make it with tilapia). I couldn't take my mind off that dish and I pretty much became so determined to make it. After a couple weeks, I finally saw Mba Jumi again last night and I 'interrogated' her about the recipe, the tips, etc. So, here it is!

for the fish:

6 mackerel scad fish (a smaller kind of mackerel, about 10-inch/25-cm long and 2-inch/5-cm in diameter), washed clean and gutted

2 tbsp white vinegar mixed with 1/2 liter water

salt and white pepper

1 cup corn starch or tapioca starch

1/2 cup canola oil for frying the fish

for the sauce:

1 medium-size onion

1 bulb garlic

2 red thai chilies (or 1 tbsp sambal bajak or 1 tbsp 'sambal oelek' ground chili paste)

1 tsp terasi/ belacan (fermented shrimp paste)

2 tsp salt

2 tsp white pepper

5 candle nuts (kemiri)

2 tbsp sugar

3 lime leaves (slice into 2-3 pieces per leave)

2 medium tomatoes, quartered

With food processor, process all the spices together except the lime leaves and the tomatoes to make a fine-textured paste. 

Heat up the oil on medium heat. 

Clean the fish well and make sure the fish are well-gutted and the gills are gone. Soak the fish in the vinegar mix for 1-2 minutes inside-out. Discard the vinegar mix and rub all inside and outside surfaces thinly with salt and white pepper. Leave for about 5 minutes and coat with the starch. Fry the fish, about 3-5 minutes for each side. Remove fish from the pan and drain the excess oil.

Discard half of the oil and reheat the rest of the oil on medium-low heat. Pour the spice paste and stir until it becomes fragrant. Put in the leaves and the tomatoes, cook until all the tomatoes blend in with the spice paste and the juice adds up to the sauce. At this point you have to taste it and feel free to add either salt or sugar (or even chili paste!!) to reach the desired taste. Combine the fish into the sauce and stir until all the fish surface are covered with the sauce. Turn the heat to low and cook for another 5 minutes. Turn the heat off altogether and cover the pan with the lid for another 5-10 minutes to nicely settle all the flavor. 

Remove to a nice plate and serve with warm rice. Enjoy!