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Yuumy 🥰🥰🥰
07/10/2026

Yuumy 🥰🥰🥰

🍲 CHICKEN AND VEGETABLE MACARONI SOUP 🐓🥕A clear chicken soup with spiral macaroni, carrots, cauliflower, snow peas and s...
28/09/2026

🍲 CHICKEN AND VEGETABLE MACARONI SOUP 🐓🥕

A clear chicken soup with spiral macaroni, carrots, cauliflower, snow peas and savory, fresh shredded chicken. Perfect for breakfast or a light dinner! 🤤

🐓 Main Ingredients

🍗 250 gr chicken meat (breast / thigh part), cut into small cubes
🍝 50 gr spiral macaroni / fusilli
🥕 1 carrot, chopped
🥦 100 gr cauliflower, cut into florets
🟢 50 gr snow peas / sweet beans
💧 1.2 liters water
🛢️ 1 tbsp cooking oil for sautéing

🧅 Ground Spices

🧄 3 cloves garlic
🧅 2 shallots
🌶️ ½ tsp whole peppercorns

🧂 Other Seasonings

🧂 1 tsp salt
🧂 ½ tsp chicken bouillon powder
🍬 ¼ tsp sugar
🌿 ½ tsp nutmeg powder (optional for aroma)

🌱 Toppings / Garnish

🌿 1 stalk green onion, sliced
🌿 1 stalk celery, sliced
🧅 Fried shallots as needed
🍋 Lime (optional)

👨‍🍳 How to Make

1️⃣ 🍝 Boil the spiral macaroni until half-cooked, drain. Set aside.

2️⃣ 🧄 Blend garlic, shallots, and pepper into a smooth paste.

3️⃣ 🔥 Heat a little oil, sauté the ground spices until fragrant and cooked. Add the chicken pieces, stir until the color changes.

4️⃣ 💧 Pour 1.2 liters of water, bring to a boil. Remove the foam so the broth stays clear.

5️⃣ 🥕 Add the carrots first because they are the hardest. Cook for 3-4 minutes.

6️⃣ 🥦 Add cauliflower, snow peas, and the boiled macaroni. Add salt, bouillon powder, sugar, and nutmeg powder.

7️⃣ 🍗 Cook over low heat until all vegetables are tender but not mushy and the chicken is cooked. Adjust seasoning.

8️⃣ 🌱 Turn off the heat, add sliced green onion and celery. Stir briefly.

9️⃣ 🍲 Serve hot in a bowl, sprinkle with fried shallots. Even fresher with a squeeze of lime! 🤤

💡 Tips

🍗 Use chicken bones / feet for the broth to make it more naturally savory.
🥕 Don't overcook the cauliflower so it doesn't get mushy and stays beautiful.
🍝 Boil the macaroni separately so the soup broth stays clear and not cloudy.
🧄 Add a little crushed fried garlic if you like a more fragrant broth.

🍗 Crispy Kentucky Fried Chicken 🍗🔥Fried chicken with a thick, crunchy, savory coating and juicy inside. Perfect to enjoy...
27/09/2026

🍗 Crispy Kentucky Fried Chicken 🍗🔥

Fried chicken with a thick, crunchy, savory coating and juicy inside. Perfect to enjoy with warm rice and chili sauce! 🤤🍚

🍗 Ingredients

🍗 500 gr chicken, cut as desired

🧄 4 cloves garlic, minced

🧂 1 tsp salt

🌶️ ½ tsp pepper

🧂 ½ tsp bouillon powder

🍋 1 tbsp lime juice

🥚 1 egg

🌾 250 gr all-purpose flour

🍚 3 tbsp cornstarch

🧂 ½ tsp baking powder

🌶️ ½ tsp paprika powder

🧂 ½ tsp salt

🌶️ ½ tsp pepper

💧 Water as needed

🛢️ Cooking oil as needed

👨‍🍳 How to make

1️⃣ 🍗 Marinate the chicken with garlic, salt, pepper, bouillon powder, and lime juice. Let it sit for about 30 minutes so the seasoning absorbs.

2️⃣ 🥚 Beat the egg with a little water to make the dipping mixture.

3️⃣ 🌾 Mix all-purpose flour, cornstarch, baking powder, paprika powder, salt, and pepper in a bowl.

4️⃣ 🍗 Dip the chicken into the egg, then coat it with the flour mixture while pressing gently so the flour sticks.

5️⃣ 💧 Dip the chicken briefly into the egg again, then coat it again with the flour while lightly scrunching to create a curly texture.

6️⃣ 🛢️ Heat plenty of oil over medium heat.

7️⃣ 🔥 Fry the chicken until golden brown and fully cooked. Don't flip it too often so the flour coating stays intact.

8️⃣ 🍽️ Remove and drain. Serve the Kentucky chicken while warm with rice and chili sauce. 🤤🔥

💡 Tips

🍗 Don't fry chicken straight from the fridge so the inside cooks more evenly.

🌾 The cornstarch mixture helps make the chicken skin crispier.

🥣 When coating with flour, press and lightly scrunch the chicken so the texture becomes more curly.

🔥 Use medium heat so the outside doesn't burn quickly while the inside is still raw.

🍚 Sticky Rice with Anchovy Serundeng 🐟🥥Soft, sticky rice topped with crispy fried anchovies and savory, fragrant, slight...
27/09/2026

🍚 Sticky Rice with Anchovy Serundeng 🐟🥥

Soft, sticky rice topped with crispy fried anchovies and savory, fragrant, slightly spicy coconut serundeng. Perfect for a snack or breakfast! 😋✨

🍚 Sticky Rice Ingredients

🍚 500 gr glutinous rice

🥥 200 ml coconut milk

🧂 ½ tsp salt

🌿 2 pandan leaves

💧 Water as needed

🐟 Anchovy Serundeng Ingredients

🐟 100 gr anchovies

🥥 150 gr grated coconut

🌶️ 5 red chilies

🌶️ 5 bird's eye chilies

🧄 3 cloves garlic

🧅 5 shallots

🫚 2 cm aromatic ginger (kencur)

🍬 1 tsp palm sugar

🧂 ½ tsp salt

🍃 2 kaffir lime leaves

🛢️ Cooking oil as needed

👨‍🍳 How to make

1️⃣ 🍚 Wash the glutinous rice thoroughly, then soak for 3–4 hours. Drain.

2️⃣ 🔥 Steam the sticky rice with pandan leaves for about 20 minutes.

3️⃣ 🥥 Heat the coconut milk with salt until warm, then pour it over the sticky rice. Mix well and let it sit for a moment.

4️⃣ 🍚 Steam the sticky rice again for 25–30 minutes until completely soft, sticky, and cooked.

5️⃣ 🐟 Fry the anchovies until crispy, then drain.

6️⃣ 🌶️ Blend chilies, shallots, garlic, and kencur into a smooth paste.

7️⃣ 🔥 Sauté the ground spices with kaffir lime leaves until fragrant, then add the grated coconut.

8️⃣ 🥥 Toast the coconut over low heat while stirring continuously until dry and golden brown.

9️⃣ 🐟 Add the fried anchovies, palm sugar, and salt. Stir until well combined.

🔟 🍚 Serve the soft sticky rice topped with anchovy serundeng. Savory, fragrant, and addictive! 🤤✨

💡 Tips

🍚 Soak the sticky rice first so the result is softer and stickier.

🥥 Toast the serundeng over low heat so the coconut doesn't burn quickly.

🐟 Fry the anchovies until crispy so they stay crunchy when mixed.

🌶️ Add more bird's eye chilies to taste if you like it spicier.

🍲 Chicken Offal Soto 🐓🌶️Chicken soto with a mix of liver, gizzard, and intestines that is savory, tender, and has a frag...
26/09/2026

🍲 Chicken Offal Soto 🐓🌶️

Chicken soto with a mix of liver, gizzard, and intestines that is savory, tender, and has a fragrant yellow broth. Perfect to enjoy with warm rice! 🤤🍚

🐓 Ingredients

🐓 300 gr chicken offal (liver, gizzard, and intestines)

🍗 250 gr chicken meat

💧 1.5 liters water

🌿 2 stalks lemongrass, bruised

🍃 3 kaffir lime leaves

🍃 2 bay leaves

🫚 2 cm ginger, bruised

🧂 1 tsp salt

🧂 ½ tsp bouillon powder

🛢️ 2 tbsp cooking oil

🌶️ Ground Spices

🧅 6 shallots

🧄 4 cloves garlic

🫚 2 cm turmeric

🌰 3 candlenuts

🌶️ 2 red chilies

🌶️ ½ tsp pepper

🥬 Condiments

🍚 White rice as needed

🌱 Green onion, sliced

🌿 Celery, sliced

🧅 Fried shallots

🍋 Lime

🌶️ Chili sauce / sambal

🥚 Boiled egg

👨‍🍳 How to make

1️⃣ 🐓 Clean the chicken offal, then boil until cooked. Drain and cut into desired pieces.

2️⃣ 🍗 Boil the chicken meat until cooked. Remove, then shred. Save the broth.

3️⃣ 🌶️ Blend shallots, garlic, turmeric, candlenuts, red chilies, and pepper into a smooth paste.

4️⃣ 🔥 Sauté the ground spices together with lemongrass, kaffir lime leaves, bay leaves, and ginger until fragrant and cooked.

5️⃣ 🍲 Put the sautéed spices into the chicken broth, then bring to a boil.

6️⃣ 🥩 Add the chicken offal and shredded chicken. Add salt and bouillon powder.

7️⃣ 🔥 Cook over low heat for a few minutes so the spices are absorbed. Adjust seasoning.

8️⃣ 🍚 Serve with rice, green onion, celery, fried shallots, egg, lime, and sambal. 🤤🌶️

💡 Tips

🧼 Clean the offal thoroughly and boil until completely cooked.

🍲 Use chicken broth as the base for a more savory flavor.

🌿 Sauté the spices until fully cooked so the broth doesn't taste raw.

🍋 Add lime juice just before eating for a fresher taste.

🥚 Baklor (Meatball Omelette) 🧆Baklor is a simple street snack made from meatballs wrapped in egg, fried until savory and...
24/09/2026

🥚 Baklor (Meatball Omelette) 🧆

Baklor is a simple street snack made from meatballs wrapped in egg, fried until savory and delicious when dipped in spicy sauce! 😋🌶️

🥚 Ingredients

🧆 10 beef meatballs, cut into small pieces

🥚 3 eggs

🌾 1 tbsp tapioca flour

💧 2 tbsp water

🧂 ½ tsp salt

🧂 ½ tsp bouillon powder

🌶️ ¼ tsp pepper

🌱 1 stalk green onion, sliced

🛢️ Cooking oil as needed

🌶️ Chili sauce as needed

👨‍🍳 How to make

1️⃣ 🧆 Cut the meatballs into small pieces or as desired.

2️⃣ 🥚 Beat the eggs together with tapioca flour, water, salt, bouillon powder, pepper, and green onion until well mixed.

3️⃣ 🔥 Heat a little oil in a pan or mold.

4️⃣ 🧆 Add the meatball pieces, then pour the egg mixture over to cover the meatballs.

5️⃣ 🍳 Cook over low heat until the bottom starts to set, then flip gently.

6️⃣ 🔥 Fry until the egg is cooked and the outside is slightly browned.

7️⃣ 🍢 Remove, cut into pieces, then skewer with satay sticks if you like.

8️⃣ 🌶️ Serve with chili sauce, tomato sauce, or your favorite spicy seasoning. 🤤✨

💡 Tips

🥚 Add a little water to the eggs so the result is softer.

🔥 Use low-medium heat so the egg cooks evenly.

🧆 Don't add too many meatballs so the egg mixture still sticks.

🌶️ You can add chili powder for a spicier version of baklor. 🔥

Chicken Opor + Eggs, savory and creamy 🤤_🍗 CHICKEN OPOR WITH EGGS__Ingredients:_- 1 kg chicken, cut into 8 pieces- 6 boi...
23/09/2026

Chicken Opor + Eggs, savory and creamy 🤤

_🍗 CHICKEN OPOR WITH EGGS_

_Ingredients:_
- 1 kg chicken, cut into 8 pieces
- 6 boiled eggs, peeled
- 800 ml medium coconut milk
- 200 ml thick coconut milk
- 2 bay leaves
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 2 cm galangal, bruised
- Fried shallots for topping

_Ground spices:_
- 8 shallots
- 4 cloves garlic
- 4 candlenuts, toasted
- 2 cm turmeric
- 1 cm ginger
- 1 tsp coriander
- ½ tsp pepper
- ½ tsp cumin (optional)
- Salt, sugar, bouillon powder to taste

_How to make:_
1. Sauté the ground spices with bay leaves, kaffir lime leaves, lemongrass, and galangal until fragrant and cooked.
2. Add the chicken, stir until the chicken changes color and is coated with the spices.
3. Pour in the medium coconut milk, cook over low heat until the chicken is tender.
4. Add the boiled eggs, stir gently.
5. Finally, pour in the thick coconut milk, season with salt, sugar, and bouillon. Cook while stirring so the coconut milk doesn't split.
6. Adjust the seasoning, remove from heat, sprinkle with fried shallots. Serve with warm rice and sambal.

🌋 Lava Meatballs 🧆🌶️Large meatballs filled with abundant spicy sambal. Once you cut it open, the sambal immediately "mel...
23/09/2026

🌋 Lava Meatballs 🧆🌶️

Large meatballs filled with abundant spicy sambal. Once you cut it open, the sambal immediately "melts" out! 🤤🔥

🧆 Ingredients

🧆 10 medium-sized beef meatballs

🌶️ 15 bird's eye chilies

🌶️ 5 red chilies

🧅 5 shallots

🧄 3 cloves garlic

🍅 1 tomato

🧂 ½ tsp salt

🍬 1 tsp sugar

🧂 ½ tsp bouillon powder

🛢️ 2 tbsp cooking oil

💧 50 ml water

🍃 2 kaffir lime leaves

👨‍🍳 How to make

1️⃣ 🌶️ Grind bird's eye chilies, red chilies, shallots, garlic, and tomato into a paste.

2️⃣ 🔥 Heat oil, then sauté the ground spices with kaffir lime leaves until fragrant and cooked.

3️⃣ 🧂 Add salt, sugar, and bouillon powder. Stir until well mixed.

4️⃣ 💧 Pour in a little water, then cook until the sambal thickens. Remove and let cool slightly.

5️⃣ 🧆 Carefully split the meatballs, but don't cut all the way through.

6️⃣ 🌋 Fill the center of the meatballs with the sambal until quite full.

7️⃣ 🔥 Steam the meatballs for about 5–10 minutes so the inside is hot and the sambal melds together.

8️⃣ 🍽️ Serve the lava meatballs while warm. Cut the meatball open when serving so the sambal looks like it's melting! 🌋🔥😋

💡 Tips

🌶️ Adjust the amount of bird's eye chilies to taste for the right spiciness.

🧆 Choose meatballs that are large enough to be easily filled with sambal.

❄️ Cool the sambal first before filling so it's easier to fill the meatballs.

🍚 Enjoy with warm rice or meatball soup for extra deliciousness! 🤤

🌽 Crispy Corn Fritters 🥕✨Crispy on the outside, savory, and full of sweet corn. So delicious eaten warm with bird's eye ...
22/09/2026

🌽 Crispy Corn Fritters 🥕✨

Crispy on the outside, savory, and full of sweet corn. So delicious eaten warm with bird's eye chili! 😋🌶️

🌽 Ingredients

🌽 2 sweet corn, shaved off the cob

🌾 100 gr all-purpose flour

🍚 2 tbsp rice flour

🥕 1 carrot, shredded

🌱 1 stalk green onion, sliced

🧄 3 cloves garlic

🧅 3 shallots

🌶️ 2 red chilies, sliced

🧂 ½ tsp salt

🧂 ½ tsp bouillon powder

🌶️ ¼ tsp pepper

💧 100–150 ml water

🛢️ Enough cooking oil

👨‍🍳 How to make

1️⃣ 🌽 Shave the corn, then put it in a bowl.

2️⃣ 🧄 Grind the garlic and shallots, then mix with the corn.

3️⃣ 🌾 Add all-purpose flour, rice flour, carrot, green onion, chili, salt, bouillon powder, and pepper.

4️⃣ 💧 Pour in water little by little while stirring until it becomes a fairly thick batter.

5️⃣ 🔥 Heat plenty of oil over medium heat.

6️⃣ 🥄 Take a spoonful of batter, then fry until both sides are golden brown and crispy.

7️⃣ 🍽️ Remove and drain. Serve the corn fritters while warm with bird's eye chili. 🤤🌶️

💡 Tips

🌽 Choose sweet and fresh corn for better taste.

🍚 Add rice flour to make the fritters crispier.

💧 Don't make the batter too runny so the fritters don't fall apart easily.

🔥 Fry in hot oil so they don't absorb too much oil.

Here is the English version:🥟 Mayo Risoles 🥚🧀Risoles with soft skin, filled with smoked beef, egg, and creamy mayo, then...
22/09/2026

Here is the English version:

🥟 Mayo Risoles 🥚🧀

Risoles with soft skin, filled with smoked beef, egg, and creamy mayo, then fried until crispy and golden! 😋✨

🥣 Ingredients

🌾 150 gr all-purpose flour

🥚 1 egg

🥛 300 ml liquid milk

🧂 ½ tsp salt

🛢️ 1 tbsp cooking oil

🥩 5 slices smoked beef

🥚 2 boiled eggs

🧀 5 slices cheese

🥫 5 tbsp mayonnaise

🌾 3 tbsp all-purpose flour for coating

💧 Enough water

🍞 Enough breadcrumbs

🛢️ Oil for frying

👨‍🍳 How to make

1️⃣ 🥣 Mix flour, egg, milk, salt, and oil. Stir until the batter is smooth and lump-free.

2️⃣ 🍳 Heat a non-stick pan, then make thin risoles skins. Cook briefly until done, then remove.

3️⃣ 🥩 Place smoked beef, boiled egg, cheese, and mayonnaise on top of the skin.

4️⃣ 🥟 Fold the right and left sides of the skin, then roll tightly.

5️⃣ 🌾 Dip the risoles into the flour and water mixture, then coat with breadcrumbs until fully covered.

6️⃣ 🛢️ Heat oil over medium heat, then fry the risoles until golden brown and crispy.

7️⃣ 🍽️ Remove and drain. Serve warm with chili sauce or cayenne pepper. 🤤🔥

💡 Tips

🥛 Make sure the skin batter is thin enough so the result is thin and soft.

🧀 Don't use too much mayo so the filling doesn't leak when frying.

🥟 Seal the edge of the skin well so the risoles don't open up.

🔥 Use medium heat when frying so the skin doesn't burn quickly.

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