Fried Chicken Fillet

Ingredients:

6 chicken fillet

1 red onion (diced)

4 cloves of garlic (minced)

1/2 cup of soy sauce

1 tbsp. of sugar (optional)

1 tsp of ground pepper

1 tsp of chili pepper (optional)

cooking oil

1/4 a cup diced orange bell pepper (for garnishing)

How to Cook:

1. Mix soy sauce, half of the diced onion and 2 minced garlic, sugar, ground pepper, chilli powder.  

2. Marinate the chicken with the mixture for 20 minutes. For one kilo or more chicken, you can also marinate it over night.

3. After marinating, start the fire to medium heat, then with 3 tbsp. of oil, sauté the rest of the onion and the garlic until a little bit brownish in color.

4. Put the marinated chicken without the marinated sauce. Cook both sides, flip it every 5 minutes or until it turns brown or cooked. To avoid burning, cook it in low heat.

5. Use paper towel for excess oil.

Plating:

1. To make it even better, garnish it with orange bell pepper and greens.

Special Sour Fish

Ingredients:

5 or 6 fillet (tilapia) fish marinated

1/2 cup of vinegar  

1 tsp. of ground pepper

5 cloves of garlic

1 red onion (medium size)

1 green bell pepper (cubes)

1 red bell pepper (strips)

1 sliced orange (optional)

1/2 cup of Water

Salt to taste

How to Cook:

1. Mix the vinegar, ground pepper, garlic and onion in the pan that you will be using for cooking.

2. Marinate the fish with the mixture for 5 minutes.

3. After marinating, cook the fish with the marinated sauce with low fire until the first boiling point, then add water.

4. Wait until it boils the second time, add salt to taste.

5. Add the bell peppers. Which ever you prefer, you can add the bell pepper before or after the second boiling point. For people who prefer half-cooked, add it later. If you like it raw, add while plating.

6. Simmer until cooked. (Don't over cooked)

Plating:

1. Slowly plate the fish (center), make sure the meat are together.

2. Place the sliced orange at the side of the plate.

3. For those who preferred raw bell pepper, you can add it on top of the fish for more colors.

4. You can also add green for garnishing.