Tag Archives: spicy

Chipotle Pulled Pork

This recipe i found when i was browsing online , it’s one of those days when you don’t want to spend too much time in the kitchen because you’re busy doing something else . And in my defense it is because i was being crafty that day , and i was too busy producing a beanie per day for fall and winter accessories . But anyway this recipe is so awesome , so yummy , surprisingly easy , but not quick . It is delicious , but it’s not a quick meal . I had to cook this at least 5 hours , it depends how big your meat is . The pork shoulder ( one of my favorite ) , is really versatile , and they’re so delicious , but the key is to cook them long and slow , and you will be rewarded with tender and juicy meat .

And did i mention it will be spicy ? Well from the name , Chipotle , it tells you that it will be spicy .  I think you guys can handle it , my son who is only 9 years old thinks that this dish isn’t spicy . But then again sometimes when it’s not spicy he said it’s spicy . His taste buds is a bit messed up i guess LOL If you don’t like spicy stuff i suggest just used 1 pepper from the can . I used chipotle in adobo sauce and they can get really spicy , the heat builds up on you , not spicy in the first bite , then warmer second bite , and it will get warmer and warmer and eventually you’ll agree .. this is hot .

So here it is :

4-5 lbs of pork butt / pork shoulder , rinse , then salt pepper the pork all over

1 large onion , quartered

24 oz dr. pepper , or you can use coke .. i don’t see why not

11 oz can chipotle in adobo sauce


3 heaping tbsp. of brown sugar

1. Lay the onion on the bottom of dutch oven , place the pork on top , pour the soda in , add in the chipotle along with the sauce , use 1 if you don’t like spicy . Add in the brown sugar . Cover the lid tightly , then throw them in the oven 300 F , cook for 5-6 hours . Turn the meat 2-3 times during cooking time .

2. After 5-6 hours , the pork should be super tender where u can just use fork to pull it apart . Serve with rice , or on taco shells , or with texas toasts , etc

chipotle pulled pork

Indonesian Chicken Curry ( Kare ayam )

Curry is known in Indonesian as Kare . My mom used to cook this quite a bit , although it wasn’t on my favourite list of the food that she cooked . It could be that my taste has changed , but i do love curry . We used to go to thai restaurant a lot and we would order curry . This Indonesian curry has a very similar taste to red or yellow curry that we used to get there . Not only they are easy to make , as long as you have the fresh herbs and spices , they’re quick too . I used boneless chicken thighs in this dish , you can always use chicken breast , the reason i like using chicken thigh is because they have more flavor to me and they’re good for long slow cooking or braising as well . Don’t forget mortar pestle or food processor is a must in this south east asian dish . And serve it with jasmine rice .




Direction : 

2 lbs of boneless chicken thighs or chicken breasts , cut into 2 large strips or you can cut into bite size

2 lemon grass , bruised

1 cinnamon sticks

6 cloves

about 25 grams of galangal , peeled

curry paste

Make a paste from these spices , just throw them all in the food processor until it becomes very smooth paste about 2-3 minutes .

About 2 tbsp. of canola oil

25 grams garlic cloves

100 grams of shallots , about 2-3 large shallots

75 grams of red chilies , i used a mixture of thai bird’s eye chilies and cayenne pepper and hot korean peppers

5 candlenuts

40 grams fresh turmeric , peeled

15 grams of fresh ginger , peeled

2 tsp. of ground cumin

2 tsp. of ground coriander

1 tsp. of fennel seeds

5 grams of shrimp paste

50 grams of sugar

about 1 tbsp. of kosher salt , adjust to  your preference later on

2 cans of coconut milk plus water to thin it out , about 1000 more or less

2 large potatoes , cut in chunks

red bell pepper , cut in chunks

1. In a large pot , heat up oil , stir fry the paste with the fresh herbs until it’s fragrant about 3-4 minutes . Then add coconut milk and water , stir to mix . Bring to boil , add the chicken in .

2. Bring to boil , then cook on low for 25 minutes . Add the potatoes , cook additional 20 minutes . 5 minutes before it’s done , throw the red bell pepper in . Serve warm with rice .



Steamed Shrimp in Chili Paste ( Pepes Udang )

Steamed shrimp in chili paste is indonesian dish , very simple and humble meal . You can replace the shrimp with tofu , or fish to make a good delicious yet quite simple meal . If you don’t have banana leaves on hand , not to worry , you can always use foil , in my opinion , foil is a lot better than banana leaves to work with , although .. banana leaves is the one that they use to wrap this and then steam and grill them . It is best served with white jasmine rice . Delicious !!

Pepes udang is wrapped in banana leaves or like i said you can always use foil too . This reminds me of some american french dish where you wrap the fish with a wax / parchment paper , Fish en Pappilote . But instead of parchment , we wrapped it with banana leaves , the traditional way 🙂

Make sure that you have either a big size of mortar pestle or food processor . I don’t own pestle , so my food processor has been working pretty hard lately to make all these spices into a very smooth paste , which is usually a must in Indonesian dish .


pepes udang

Direction : 

15 small / medium shallots

8 garlic

bunch of bird eye chili pepper , esp. if you like it very spicy

indonesian large pepper , not bell pepper , but if you can’t find , you can use hot korean red pepper , or bell pepper too

1 inch of ginger

1 inch of turmeric

2 stalks of lemon grass

2 lbs of shrimp , wash and clean

banana leaves or foil for wrapping

toothpick to secure the package

1. Throw all spices except lemon grass and the shrimp itself in food processor , until it becomes a very smooth paste about couple minutes , don’t forget to add your seasoning , salt , pepper and sugar , to your preference .

2. Wash and clean , peel and deveined shrimpe , then add into the paste and mix it by hand to cover the shrimps with the paste .

3. On a clean banana leaves , add about 2-3 tbsp. of the mixture along with lemon grass and then wrap and secure with toothpick . Steam for 30 minutes , then grill it for 10 minutes .





pepes udang1

pepes udang2