Gisele Ayudia Kartika

chicken,cut in 12 pieces • lemongrass • candlenuts • garlic • onion • grounded corriander • ground turmeric • bay leaves • kaffir leaves • big heads of galangal • Salt to taste and oil to sauté

ripe mangoes • round of gula Melaka,cut thinly • chilli padi,chopped finely • salt • full ground peanut

kangkong (keil),I bought from local supermarket for $1.80 • long beans (approx 200 grams) • packed grated coconut • carrot (optional,I like it just to add colour) • packed of bean sprouts (literally you can add wongbok,cabbage,any veggies of your choice) • small onion • garlic • candlenuts • red chillies and chili padi depend on your tolerance of spicy • shrimp paste (belachan)

taukwa (while tofu texture soft,taukwa is tougher and chewier) cut square • oyster mushrooms • white mushrooms • Thai lettuce • Few leaf of cabbage • garlic,chopped • red chilli,sliced • ginger • Oil,salt and pepper

big fish approx 800 grams • coconut milk • okra • long beans • big tomato • lemon • water • Salt and sugar to taste • Oil to fry the fish

salmon • buds of asparagus

big cucumber,halved,remove the seeds and cut in strips.Sprinkle with half spoon of salt and half spoon of sugar • Let it sit for at least 10 minutes while you preparing the pounded spices (fun😁) • Spices to pound: • garlic • whole coriander seeds • small onions • candlenuts • lemongrass

angled luffa (there’s already peeled you can get from the market) • garlic,finely chopped • Knorr chicken powder

crabs (approx 12-14 crabs) • chilli crab sauce • eggs,beat in a bowl