Nasi Goreng Pattaya (Stuffed Omelette Fried Rice)

Stuffed Omelette Fried Rice is different with normal fried rice. It is very common dish in Malysia and basically most of Malaysia restaurants or stalls provide this dish. Nasi Goreng Pattaya (Stuffed omelette fried rice) is Malaysian dish made by covering chicken fried rice in fried egg. It is often served with chilli sauce.

In Indonesia, this kind of fried rice is called nasi goreng amplop (enveloped fried rice) , since the fried rice is enveloped within a pocket of thin omelette.


Nasi Goreng Pattaya


Stuffed Omelette Fried Rice (Serve for 2 Pax)

Preparation Time: 35 minutes |Cooking Time: 30 – 40 minutes


  • 2 cups cooked rice
  • 1 clove garlic, chopped
  • 2 clove onions
  • 1/2 skinless boneless chicken breast, cubed
  • a handful of diced carrots
  • 1 teaspoon ketchup
  • 2 teaspoon soy sauce
  • salt and pepper to taste
  • 2 eggs, beaten
  • oil for cooking


  1. For the fried rice: Heat a little oil in pan and saute sliced onions and garlic until fragrant. Add the chicken and carrots and stir-fry until cooked.
  2. Season with soy sauce, ketchup and salt and pepper according to taste. Continue to stir until rice is completely mixed and heated through. Set aside.
  3. For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat a pan with a little oil. Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.
  4. Once the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top.

Cooking Note:

You may use other ingredients such as pork, beef, prawn and others as your preferences. You may also add green peas or corn as well.


Sweet and Spicy Chinese Sausage

Accoring to wikipedia, Chinese Sausage is a generic term referring to the many different types of sausages originating in China. It is commonly known by its Cantonese name ” Lap Cheong” or ” Lap Chong”. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a livery sausage will be darker in colour than one made without liver. Recently, there have even been countries producing chicken Chinese sausages.


Sweet and Spicy Chinese Sausage

Chinese Sausage are generally available in Asian supermarkets outside Asia mostly in a vacuum-packaged from though some chinese groceries sell the unpacked varieties as well. Sweet and spicy chinese sausage is one of my grandmother receipes. Since primary school, I learned how to cook and helped her when she cooked. She love to cook chinese sausage with fried egg together.

Sweet and spicy chinese sausage (serves for 1 – 2 pax)

Preparation Time: 5 Minutes | Cooking Time: 20 – 30 minutes


1 slice of chinese sausage

1 red chilly

1 garlic

1 tea spoon of sweet soya sauce

1 tea spoon of salt

75 ml of water


Heat up the oil, add garlic and red chilly. Stir and fried till the garlic changes color. Then add in chinese sausage, 1 tea spoon of sweet soya sauce, 1 tea spoon of salt and 75 ml of water. Fried its around 25 minutes and serves hot with steam rice.

French Toast

Basically we only have limited time for preparing breakfast especially when we wake up late. French toast is one of simple,easy and healthy breakfast for you to prepare. From my point of view, French toast is one of favorite breakfast in western country especially in America and Europe. French toast, also known as eggy bread, gypsy toast, and Dwarf Toast in parts of Cumbria in the UK, is a dish of bread soaked in beaten eggs and then fried.


French Toast by Culinaryfashion

French Toast (Serves for 2 – 4 Pax):

Preparation Time: 5 Minutes | Cooking Time: 15 Minutes


5 slides of bread

2 eggs

75 ml fresh milk

1 tea spoon of salt



  1. slice the bread in to some part. At the same times, Beat eggs and mix with salt and fresh milk.
  2. After that, Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
  3. Serve hot with hot coffee or hot milo or hot Tea-Tarik.

Sambal Fish


Sambal Fish

Most of Indonesian people love to eat spicy food so am I. Sambals are popular in Indonesia, Malaysia and Singapore. According to wikipedia, Sambal is a condiment that has a chili-based sauce. When we master to make a sambal, we can add a secondary ingredients such as prawn, fish, egg and so on.

SAMBAL FISH (Serves for 2 pax)

Preparation Time: 30 minutes | Cooking Time: 1 hours 30 minutes


1. 200 gr fish tenggiri

2. 2 garlics

3. 2 onions

4. 4 red chilly

5. 1 Tomato

6. 1 tea spoon of lime juice

7. 1 tea spoon of salt

8. 1 tea spoon of sugar

Sambal Methods:

Mashed all the ingredients (2 onions, 2 garlic, tomato, red chilly, 1 tea spoon of salt and 1 tea spoon of sugar). Make sure the sambal paste is well blended and smooth. Heat up a pan with oil and saute the sambal paste until aromatic or when the oil separates from the sambal paste. Add a little bit sugar and salt to make the taste perfect.

Sambal Fish Methods:

Fried the fish till the fish is cooked and crispy. Mix the sambal and fish together, stir and fried. Dish out and serve hot.

Fried Mie Kangkung

When I was high school, I love to eat mie kangkung belacan nearby my school. Mie Kangkung belacan is one of favorite food in North-Sumatra (Medan)


Mie Kangkung

According to Kompas newspaper, Mie kangkung is one of favorite food for Betawi society. At East Bekasi, there is one stall where is selling mie kangkung betawi. Perhaps one day I should go there and explore their specialty  (to read more the article, click this link)

Fried Mie Kangkung  (Serves for 2 – 3 Pax)

Preparing Time: 20 minutes | Cooking Time: 30 Minutes


1. 1 tomato

2. 3 Red Chilly

3.  1 packet of Kangkung

4.  2 Egg

5. Belacan

6. Noodle

7. 1 onions

8. 1 garlic

9. 1 tea spoon of salt

10. 1 tea spoon of sweet soya sauce

11. Black paper


1. Boil the noodle around 10 minutes and place in to plate. Cut the red chilly in to small pieces.

2. Heat up the oil, add in garlic, onion, red chilly and belacan. Fried and stir till the smell is really good and add egg and noodle.

3. Add tomato, 1 tea spoon of salt and 1 tea spoon of sweet soya sauce and black paper. Stir and fried its together. Serve immediately

Cooking’s Note:

You may add prawn or meat to make it special. It’s not necessary to add black paper (All depends on your preferences). I used it to make it more spicy.

Chinese Chicken Herbal Soup


Chicken Herbal Soup

Chicken Herbal Soup is one of my favorite soup and normally I will cook soup twice in a week. This week, I pick chicken herbal soup is one of my soup dishes. At home, almost everyday mom cooks soup for us. She said soup is really good for our healthy. I did try chinese herbal chicken soup at Tuas (Singapore) when I worked last time, it costs me around SGD 10. The taste’s quiet nice but not much variety of ingredient. It’s just a plain soup and chicken.


Chuan Xiong, Huang Qi, Dang Shen, Dang Gui, Guo Gi Zi, Hong Zao, Ginseng

I asked my mom to brought some packet of chinese herbs for stewing chicken soup  for me from Medan.


Chinese Chicken Herbal Soup

Chinese Chicken Herbal Soup ( Serves 2 Pax)

Preparing Time: 30 minutes | Cooking Time: 60 minutes


1. Half Chicken

2. Dang Shen (当参)

3. Huai Shan (淮山)

4. Bei Qi (北芪)

5.Yu Zhu (玉竹)

6. Wolfberries (淮山)

7. 1,5 Liters water

8. 1 tea spoon of salt

9. 1 tea spoon of sugar ( If necessary)


1. Rinse and drain all the dried herbs to remove dust and dirty. Blanch chicken in boiling water for a few minutes. Drain, rinse with cold water & set aside.

2. Place the chicken and all ingredient in the pan and boil them around 45 minutes and longer till the chicken is tender and fully cooked. Add salt and sugar if necessary

3. Serve with steamed white rice


Hainanese Chicken Rice

Basically we may find hainan chicken rice in Singapore, Malaysia, Thailand and Philippine. It is most commonly with Hainanese, Malaysian, and Singaporean Cuisine. According to Wikipedia,it is based well-known Hainanense dish called wenchang chicken (文昌雞) , due to its roots in Hainan cuisine and its adoption by the Hainanese overseas chinese population in the Nanyang area. Hainanese chicken also appears as a specialty in Vietnamese Cuisine.

Hainanese Chicken Rice


One set of hainan chicken rice (Serve with potato, egg and one bowl of soup)

Hainanese Chicken Rice (serve 1 – 2 pax)

Preparation Time: 30 – 35 minutes | Cooking Time: 1 – 1 1/2 hours


For the rice

1.  1 cup uncooked washed rice

2. 1 onions

3. 1 garlic

4. A little bit dry shrimp

5. 1 tea spoon of sesame oil

6. 2 tea spoon of oyster sauce

7. 2 tea spoon of soya sauce

8. 1 glass of water

For the chicken

1. 3/4 part of chicken

2. 1 tea spoon of sesame oil

3. 1 tea spoon of soya sauce

4. 3 glass of water

5. 1 tsp of salt

For the Chilly sauce

1. 2 tsp garlic

2. 2 tsp of soya sauce

3. 3 tsp red chilly

Instruction for the chicken:

1. Wash chicken and drain well. Using 1 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.

2. Add in 3 glass of water in to pan and boil the chicken ( make sure enough to cover the chicken). Boiled the chicken arround 35 – 40 minutes (make sure the meat soft enough).

3. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes.

4. Drain the chicken, and add 1 tsp of sesame oil and 2 tsp of soya sauce. serve immediately.

Instruction for the rice:

1. Wash 1 cup of uncooked rice approximately 3 times.

2. Heat up the oil, add in small part of garlic, onion, and dry shrimp. fry and stir together with uncooked rice and add in 1 tsp of sesame oil, 2 tsp of oyster sauce, and 2 tsp of soya sauce. Mixed all of them together.

3.  raise the rice in to rice cooker and add in 1 glass of water. Wait the rice cooked. Serve immediately.

Instruction for the chilly sauce:

Fry garlic and red chilly together. After that add 2 tsp of soya sauce.

Cooking’s Note:

1. For the rice you may or may not use dry shrimp (As your preference)

2. You may or may not add egg too (All depends on you)

3. You may use ginger for chilly sauce.

4. You may add some of vegetables as you like such as bean sprouts.

Sambal Kangkong

Sambal kangkong is one of favorite vegetable for everyone especially for those who love eat spicy food. Kangkong vegetable does not cost much, one packet is approximately around IDR 3,000. Basically I seldom eat vegetables, but kangkong is one of my favorite vegetable. Sambal kangkong is best serve during rainy or cold day.


Sambal Kangkong

SAMBAL KANGKONG (Serves for 2 – 3 pax)

Preparation Time: 5 – 7 minutes |Cooking Time: 10 – 15 minutes


1. 1 packet of kangkong

2. 2  red chilly

3. 1 onions

4. 1 garlic

5. 1/4 belacan

6.  A little bit dry shrimp

7. 50 ml water

8. Half tomato

9. A little bit salt

10 A little bit sugar


1. Separate the leaves from the stems. If you love to cook the stems too, you should trim and discard the bottom half and then separate the remaining stems from the leaves. Wash and drip dry. At the same times, wash dry shrimp around 1 minutes  and drip dry.

2. Cut the onion, garlic, and tomato into small pieces and then cut the red chilly in to lengthwise.

3. Heat up the olive oil and add in onion, garlic and dry shrimp. fry them all together. After that add in red chilly, belacan and kangkong and mixed all of them together. Make sure the belacan becomes melt.

4. After the vegetable changes colour , add the tomato, a little bit salt, sugar and water and wait around 1 minutes.  Keep stirring and frying until kangkong is cooked. Don’t over cook, though. They should still be green and crunchy despite the wilted appearance and serves immediately.

Cooking’s Note:

1. You may puree onion, garlic, tomato, and red chilly together becomes sambal (As your preference)

2. You may use dry shrimp or shrimp. ( it’s all depend on you).

3. Do not put too much belacan and salt, because belance is already salty enough so that we need to add a little bit water.





Sweet Soya Sauce Chicken Boneless with Potato

Sweet soya sauce chicken boneless with potato is an easy recipe and simple home cook especially when you only have a limited time or when you have a busy weekdays in the office. It can be one of Chinese Cuisine. Perhaps we may find it at some of Chinese or Taiwan restaurant.


Sweet Soya Sauce Chicken Boneless with Potato

Sweet Soya Sauce Chicken Boneless with Potato (serves 2 – 3 pax)

Preparation Time: 10 – 20 minutes | Cooking Time: 30 – 45 minutes


1. 3 ons of chicken boneless

2.  one potato

3. 1 1/2 tea spoon of sweet soya sauce

4. 1 1/2 tea spoon of dark soya sauce

5. 1 garlic

6. 1 onion

7. 100 ml water


1. Clean the chicken boneless and cut the potato into pieces. Set aside for 3 – 5 minutes while preparing the rest of the ingredients.

2. Heat up the oil in the pan and fried potato till  potato become soft. At the same times, cut the chicken boneless become minced chicken.

3. After we move soft potato in to plate, we need to heat up the oil and add a garlic and onion till they change color. Add 3 ons of chicken boneless and potato together.

4. Add 1 1/2 tea spoon of sweet soya sauce,dark soya sauce and fried together with the potato and chicken boneless and then add 100 ml water. Wait approximately 5 minutes till the meat and potato become soft enough and serve immediately.

Cooking’s Note:

1. We may use some additional ingredients like ginger or carrot as you love.

2. Despite chicken boneless, you may use pork, beef, or chicken (all depend on you).

3. This dish can be cooked in either dry or soup version because you can adjust the amount of water according to your preference.

Steamed Chicken Rice

Some people said steamed chicken rice is the most favorite food for children and it’s  good for children’s health. Steamed chicken rice is one of Chinese-Indonesian Cuisine. The serving method is as follows steamed chicken rice in metal bowls are usually kept in a steamer to keep warm. In Indonesia, we called it “Nasi Tim”, it’s totally different with hainanese chicken rice.

Steamed Chicken Rice

Steamed Chicken Rice

The soft texture of rice and boneless chicken also make this dish suitable for young children or adults in convalescence.

Steamed Chicken Rice (Serves for 2 Pax)

Preparation Time: 15 minutes | Cooking times: 30 – 45 minutes


1. 500 grams of boneless chicken

2. 1 Egg

3. 1 garlic

4. 1 onion

5. 1 tea spoon of sesame oil

6. 2 tea spoon of oyster sauce

7. 1 tea spoon of soya sauce

8. 2 tea spoon of sweet soya sauce

9. 150 ml water


1. Cut the onion and garlic in to small part and cut boneless chicken meat like a dice.

2. Heat up the oil in the pan and add onion, garlic and meat. Cook the boneless chicken meat till cooked.

3. After that add all sauce : sesame oil, oyster sauce, soya sauce, sweet soya sauce and 150 ml air. Add the egg that already boiled and cook together with the meat.

4. Put half of boneless chicken and egg in to bowl and add on the rice. After that steam it in to steamer approximately 15 -20 minutes.

5. After that, you may serve steamed chicken rice in to plate.

Cooking’s Note:

Although it commonly uses chicken, some variants also use pork, fish or beef in place of chicken. Steamed chicken rice for babies are often made from red rice and chicken liver. You may add on vegetable or make a soup to make it perfect.