Home Blog Page 5

Safe and Savory: The Importance of Food Safety in Restaurants


There are many important factors a restaurant owner must keep in mind when they operate their business.

Perhaps the most important consideration for restaurateurs, however, is the customer’s health and safety. Maintaining a positive health inspection rating and ensuring the continued safety of all diners is of the utmost importance in every restaurant.

chef preparing food safely in restaurant
Taken by J. Terrés via unsplash.com. [Public Domain].

The importance of food safety in restaurants is crucial to the success of the business, and restaurateurs should put meticulous measures in place to ensure the continued health and safety of their staff and diners.

First, restaurant owners should ensure their employees are all trained on proper food safety. Chefs, servers, and front of house employees should all possess a thorough understanding of cleanliness protocols and contamination hazards.

Food poisoning and illness, usually the result of hazardous or contaminated food products, are among the biggest concerns regarding food preparation. Even small amounts of cross-contamination can cause an allergic reaction or a serious illness for diners.

If you ensure all your staff undergoes thorough food safety and hygiene training, it will greatly reduce the potential for improper food handling and will reduce contamination risks.

To guarantee a proper understanding of the importance of food safety in restaurants, and to ensure the restaurant complies with proper food safety guidelines, restaurant owners should conduct regular inspections with a health inspector. These inspections assess the restaurant’s health and cleanliness. Ensuring food is stored at a safe temperature, cooked and handled properly, and purchased from a safe and reliable source are all factors that may contribute to a restaurant’s overall health and safety rating.

There are also measures in place to ensure the health and safety of food products before they even reach the restaurant. Advancements in chemistry processes and technologies now allow scientists to better monitor food safety and create an added level of control in food production.

Using automated liquid handling equipment, laboratory technicians can detect trace elements of allergens and pathogens within a given food sample. Through liquid-liquid and solid-phase extraction, this equipment can also identify and isolate any chemicals or pesticides present within a food sample.

This process, when automated, allows lab technicians to increase throughput and mitigate variability and human error, which can effectively reduce E. coli or salmonella outbreak risks in restaurants across the country.

9 Authentic Mexican Dishes to Try in Mexico


You’ll find a lot of reasons to visit the beautiful country of Mexico: breathtaking beaches, extraordinary archaeological sites, and, of course, the incredible cuisine.

Tasting the country’s vibrant flavors and unique dishes is one of the best ways to fully immerse yourself in the rich and lively culture. From stuffed chiles to spicy sandwiches, the vibrant country offers more than just tacos to titillate your taste buds.

If you’re planning a trip south of the border, keep an eye out for these authentic Mexican dishes to try in Mexico:

1. Pozole

Pozole translates to “hominy,” the dish’s main ingredient, which is produced from dried, alkali-treated corn kernels. This traditional Mexican soup also includes meat such as chicken or pork, as well as an ample amount of herbs and spices. After stewing for hours or overnight, the soup is then topped with lettuce, lime, chili, and radish.

2. Sope

Originating in the central and southern parts of Mexico, sope is essentially a very thick tortilla topped with a variety of toppings such as refried beans, chicken, avocado, lettuce, salsa, and cheese. The base of the dish is made from a fist-sized circle of fried masa that’s pinched around the sides.

3. Chiles Rellenos

Translating to “stuffed chiles,” chiles rellenos is a flavorful Mexican dish consisting of a poblano pepper that has been roasted, stuffed, and finally fried. After stuffing the pepper with fillings such as picadillo, melted cheese, vegetables, and nuts, the chef then dips the pepper in an egg white batter, deep-fries it, and serves it in a tomato sauce.

4. Enchiladas

Dating back to the Mayan times, enchiladas have been enjoyed for thousands of years. This timeless dish is composed of a corn or flour tortilla filled with meat, cheese, beans, seafood, or vegetables and then covered in chili pepper sauce. If you don’t enjoy spicy food, you might want to steer clear of this authentic Mexican dish.

5. Pambazo

pambazos cooking Mexico City authentic
Cooking pambazos at a street stand in the historic center of Mexico City. Taken by Wikimedia Commons user A L Garcia . [CC BY-SA 2.0].

This Mexican sandwich is a street food favorite. The name pambazo refers to the chewy white bread that’s dunked in a red guajillo pepper sauce before being stuffed with shredded beef or pork, fried beans and potatoes, lettuce, and cheese.

6. Tinga

If you like tacos, you’ll love tinga. This dish is composed of shredded chicken or beef, sliced onions, and a tomato chipotle sauce. The spicy concoction is often served as a taco filling or a tostada topping. It can be topped with shredded lettuce, cheese, salsa, and avocado slices.

7. Menudo

More adventurous eaters will enjoy trying menudo, a traditional Mexican soup made from cow’s stomach in a spicy red chili pepper-based broth. The soup is often seasoned with lime, hominy, onions, and oregano.

8. Gorditas

Literally meaning “chubby girl,” a gordita is a type of savory pastry. Composed of a thick tortilla made from corn masa, it’s stuffed with a savory meat stew and salsa. Other potential fillings include cheese, vegetables, eggs, and beans. You can commonly find this dish in markets, in street fairs, and at street stands—basically anywhere you go.

9. Birria

Birria originated in the Mexican state of Jalisco. Similar to pozole and menudo, this stew gets its spicy flavor from dried chili peppers, and it’s traditionally made with goat or mutton. At many restaurants, birria is commonly made with a combination of meats, including beef and chicken.

How to Get a Michelin Star: Dining Among the Stars


Actors have the Oscars, musicians have the Grammys, and chefs have Michelin stars.

At least, some of them do.

Every year, the Michelin Guide awards Michelin stars—the acquisition of a star can spell big success for a restaurant. While the official Michelin star criteria are highly secretive, there are a few ways that you can enhance your chances of earning that coveted accolade.

chef at michelin star restaurant cooking
Taken by Wyron A. via unsplash.com. [Public Domain].

This guide provides a few tips on how to get a Michelin star so you can take your restaurant to the next level.

1. Get their attention

First, you need to grab the attention of Michelin inspectors. This can be easier said than done, as the inspectors are entirely anonymous. To increase your chances these mysterious reviewers noticing you, make sure that your restaurant always operates with an air of professionalism.

Provide exceptional customer service to all guests, maintain a clean and friendly environment, and keep your staff looking polished and professional with matching restaurant uniforms.

Additionally, the Michelin Guide only awards stars to restaurants operating in certain countries and cities, so location is extremely important in your quest for those coveted stars. In the United States, reviewers currently award Michelin stars to restaurants in New York, Chicago, Las Vegas, Washington D.C., and several cities in California. Restaurants in several countries across Europe and Asia may also receive the award.

2. Create delicious dishes

Many restaurant-goers will tell you that the most important part of any dining experience is the food, and Michelin inspectors would agree. To increase your chances of earning a Michelin star, make sure that you offer unique, high-grade dishes.

The dishes should not only exhibit a mastery knowledge of cooking techniques, but they should also reflect the chef’s personality and individual style. Don’t be afraid to take a few risks when creating dishes, as this can set you apart from other restaurants.

Another tip for how to get a Michelin star is to use fresh, high-quality ingredients in your dishes. Guests will be able to taste the difference and it will pay off in the long run.

3. Continue to excel

You never know when an inspector will take a seat at your restaurant, so consistency is key. Michelin inspectors will never reveal their identity and pay for their meals like any other customer, so you want to make sure that you are serving exceptional dishes to every diner who walks through your door.

It may take some time for the Michelin Guide to notice your restaurant, and it may take even longer for a Michelin reviewer to stop by. Continuing to create delicious dishes and provide an exceptional dining experience will make this waiting process fly by and will increase your chances of earning a Michelin star in the long run.

Spice Up Your Kitchen: 7 Popular Foods of Costa Rica


When you first think of Costa Rica, you may think about the abundant biodiversity, the natural elements, or the beautiful waters. You should add wonderfully fresh cuisine to that list.

Costa Rica doesn’t serve your stereotypical burritos and tacos—in fact, traditional Costa Rican cuisine is full of fresh, aggressively seasoned foods. If you’re heading to Costa Rica sometime soon or just want to spice up your kitchen, we’ve come up with a list of some of the most popular foods of Costa Rica.

Here are seven popular foods of Costa Rica:

1. Gallo Pinto

Whether you stop at a local diner or a luxurious resortgallo pinto is sure to be on the menu for breakfast. The most common breakfast dish in Costa Rica, gallo pinto is a mix of rice and black beans usually served with a side of sour cream, scrambled or fried eggs, and fried plantains. You’re going to have to try hard not to eat this for every meal on your trip!

2. Casado

Just as gallo pinto is the iconic Costa Rican breakfast, casado is the iconic lunch. This filling midday meal is more of a platter than a single food item, normally consisting of cooked rice and beans (sometimes mixed together, sometimes served separately), a green or pasta salad, plantains, and an optional protein.

The meal has all the staples of a balanced meal and is served with the intention of sustaining the diner until dinnertime.

3. Chifrijo

Frequently served in bars, chifrijo is a bowl of rice and beans topped with fried pork meat or pork skins, avocado, pico de gallo, chimichurri, and lime. It’s a typical Costa Rican dip that you’re sure to eat far too much of before your actual meal.

Chifrijo Costa Rican dish
The chifrijo is a contemporary Costa Rican dish. Involves mixing beans, rice, pork, pico de gallo (tomato, lemon and spices), fried tortillas and spices. Taken by Wikimedia Commons user R. Rodríguez. [CC BY-SA 2.0].

Almost always paired with a chilled, refreshing beer, chifrijo is a wonderful dish to make for any occasion.

4. Sopa Negra

Believe it or not, not every place in Costa Rica is hot all the time. In some areas, the moderate temperatures call for a delicious cup of soup. Sopa negra is a soup typically made to satisfy hunger and quell chills.

The traditional black bean soup is a great option for vegetarians, and it has everything you need to kick a cold. Ingredients can range from simple black bean and spices to black beans with onions, bell peppers, tomatoes, and egg.

5. Olla de Carne

Another incredible Costa Rican soup is olla de carne, which uses many of the fresh ingredients for which the country is known. From cassava, carrots, and corn to taro root, potatoes, and chunks of beef, the soup has everything you could ever want. It’s comfort cooking at its finest.

6. Patacones

If you want a snack, order some patacones—you won’t be able to have just one. Green plantains are sliced and peeled, boiled, and then flattened and fried on both sides until nice and crisp. Topped with lime and salt and often served with refried beans, avocado, pico de gallo, and shredded cabbage salad, patacones are a delicious treat.

7. Arroz

As you can tell, rice is a staple in the Costa Rican kitchen. One of the most popular meals is arroz con pollocameronesmariscos, or vegetales (rice with chicken, shrimp, seafood, or vegetables).

But you can add whatever type of protein you think will tingle your taste buds—check out our classic arroz con pollo recipe. What makes the dish special is the annatto (saffron), which gives the rice its yellow hue. The rice is then mixed with various vegetables and proteins, making for a wonderfully flavorful dish.

Arroz con Pollo Recipe: A Quintessential Spanish & Latin American Dish


This yummy rice with chicken dish, the arroz con pollo recipe, has everything you want in your meal. It has spices, it has protein, and healthy veggies that taste amazing.

Arroz con Pollo recipe in white dish
Taken by Wikimedia Commons user Kobako. [CC BY-SA 2.5].

This is a classic Colombian version of the famous Latin American recipe that is popularly relished all over the world.

Arroz con Pollo recipe in white dish

Arroz con Pollo (Rice with Chicken)

This yummy rice dish has everything you want in your meal. It has spices, it has protein, and healthy veggies that taste amazing. This is a classic Latin American recipe that is popularly relished all over the world.
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Argentine, Belizean, Bolivian, Brazilian, Caribbean, Central American, Chilean, Colombian, Costa Rican, Cuban, Ecuadorian, Guatemalan, Honduran, Latin American, Mexican, Nicaraguan, Panamanian, Paraguayan, Peruvian, Puerto Rican, Salvadoran, South American, Spanish, Uruguayan, Venezuelan
Servings 4 people
Calories 800 kcal


Main Ingredients

  • 2 pcs chicken breasts whole
  • 1 can chicken stock
  • 1/2 pc white onion
  • 1 pc scallion
  • 2 cps garlic cloves
  • 1/2 tbsp ground cumin
  • 2 tbsp olive oil
  • 1 pc bay leaf
  • 1 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)

Rice Ingredients

  • 1/4 cup chopped onions
  • 1/4 cup chopped green peppers
  • 1 pc garlic clove
  • 1/4 cup chopped red bell peppers
  • 1 cup long-grain white rice
  • 1/2 cup diced green beans (frozen is fine)
  • 1 tbsp tomato paste
  • 1 pc chicken bouillon brick
  • 1/2 tbsp Goya Sazón with azafran
  • 2.5 cups chicken stock
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced carrots


  • Into a pot, add the chicken, the stock and 5 cups of water.
  • Cover with lid and bring the mix to a boil.
  • Turn the heat to low and let it simmer for 20 minutes.
  • Take off the heat and let it cool. Once it has cooled down, drain the stock and reserve it.
  • Shred the chicken and set aside for now.
  • In a pan, heat the oil and fry the onion, garlic, bell pepper and the green peppers. Toss around for 4 minutes.
  • Throw in the rice, chicken bouillon, tomato paste and the Goya Sazón. Stir well and make sure the rice is well coated with everything.
  • Pour in the chicken stock and bring it to a boil.
  • Reduce the heat and let it simmer for nearly 15 minutes. Now add the carrots, peas and green beans to it. Stir for another 5-7 minutes.
  • Finally throw in the shredded chicken, cilantro and stir for another 5 minutes.
  • Serve hot.

Moroccan Mint Tea Recipe: Traditional Hot Beverage from Morocco


This Moroccan mint tea recipe is the national drink of Morocco since the British influence of the 1850s and is now commonly consumed all through the West Arab World.

tea in cups with pot nearby
Taken by D. Dermendzhieva via unsplash.com. [Public Domain].

Moroccan mint tea is served all day, with or without a meal, and as a welcome drink for guests which is impolite to refuse. They pour it from a distance to produce a foam on the top of the tea and is usually served 3 times.

Moroccan mint tea is also described in this Moroccan proverb: “The first glass is as bitter as life, the second glass is as strong as love, the third glass is as gentle as death.”


tea in cups with pot nearby

Moroccan Mint Tea

Moroccan mint tea is the national drink of Morocco since the British influence of the 1850s and is now commonly consumed all through the West Arab World.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Non-Alcoholic Drink
Cuisine Moroccan, North African
Servings 6 cups
Calories 25 kcal


  • 2 cups fresh mint leaves
  • 2 tbsp loose green tea
  • 6 cups water
  • 6 tsp sugar (to taste)


  • Bring water to boil. In a teapot, combine mint leaves, sugar or Stevia (if you desire), and the loose green tea.
  • Let it stand / steep for 5-10 minutes, strain the tea, pour it to mugs or heat resistant glass cups.
  • Enjoy!
Keyword Tea

Uzbek Samsa Recipe: A Traditional Mutton Meat Pastry from Uzbekistan


The Uzbek samsa recipe (related to samosa) is ubiquitous throughout the Central Asian country of Uzbekistan.

Uzbek samsa recipe, somsa from Uzbekistan

Various fillings are used, from pumpkin, to vegetables, to different meats. It is often baked in a tandoor oven, by sticking the prepared dough onto the sides of the heated tandoor, but an oven can be used in its stead.

The traditional meat version of the Uzbek samsa calls for mutton fat, which provides a silky and rich feel when bitten into, but that may be replaced if the heavy fat sounds like a health problem.

Uzbek samsa recipe, somsa from Uzbekistan

Uzbek Samsa

Samsa (related to samosa) are ubiquitous throughout the Central Asian country of Uzbekistan.
5 from 1 vote
Prep Time 30 mins
Cook Time 35 mins
Resting Time 15 mins
Total Time 1 hr 20 mins
Course Appetizer, Side Dish
Cuisine Central Asian, Uzbek
Servings 10 pastries
Calories 700 kcal


  • 1 pt milk
  • 7 tbsp butter
  • 6 cups flour
  • 1 lb mutton, chopped
  • 3 pcs onions, diced
  • 1/3 lb mutton fat, chopped
  • 1 pc large egg
  • 1 tbsp salt (or to taste)
  • 1 tbsp pepper (or to taste)
  • 1 tbsp cumin (or to taste)
  • 1 tbsp coriander (or to taste)
  • 1/4 cup sesame seeds as garnish


  • Warm up the milk on the stove or microwave, then stir in the butter and salt. Slowly add in the flour and combine until proper consistency, making sure not to allow it to clump.
  • Allow to stand for 15 minutes, followed by a cool-down in the refrigerator for about a half-hour.
  • Meanwhile, in a large bowl, it's time to make the filling. Mix the chopped meat, mutton fat, and diced onions, and throw in a pinch or two of the various spices, to taste.
  • Take the prepared dough, roll it out until very thin (about 3-5 mm). Depending on how you want to shape the samsas, cut some squares (usually about 5 cm²).
  • Put a scoop of the meat and mutton fat filling in the center of each square, and then fold it over and pinch the sides shut, as a standard dumpling.
  • Placing them on a standard baking sheet (greased), crack the egg and brush onto the top of each samsa. A common tradition has it to sprinkle some sesame seeds on top.
  • Place in oven and bake until golden brown on top, 205°C (400°F) for about 20 minutes, followed by flipping them over and another 15 minutes or so at a reduced 175°C (350°F).
  • Enjoy!
Keyword Pastry

Esponjado de Café Recipe: A Classic Colombian Coffee Mousse Dessert


Esponjado means “sponge” or “foam” in Spanish. There are quite a few variations, but this coffee one, the esponjado de café recipe, is a favorite of many.

chocolate mousse and coffee mousse in bowls
Taken by pixabay user elodiv.
chocolate mousse and coffee mousse in bowls

Esponjado de Café

This esponjado de café recipe is a classic Colombian dessert with a beautiful blend of coffee in it. It tastes amazing and looks great when served.
Prep Time 30 mins
Cook Time 0 mins
Resting Time 5 hrs
Total Time 5 hrs 30 mins
Course Dessert
Cuisine Colombian, Latin American, South American
Servings 6 people
Calories 500 kcal


  • 3 tbsp instant coffee good quality
  • 14 oz condensed milk 1 average can
  • 5 tbsp water
  • 1 tbsp unflavored gelatin
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 3 egg whites


  • In a pot, boil the water.
  • In a small bowl, combine 2 tbsp of water with the coffee.
  • In another bowl, combine 3 tbsp of water with the gelatin. Mix well so that the gelatin dissolves.
  • Into a blender, pour the condensed milk and the coffee mixture.
  • Blend for about 2 minutes. Pour the gelatin mix to it and blend for another minute.
  • In a separate bowl beat the heavy cream for 3 minutes or until it becomes fluffy.
  • Add the cream into the coffee mix.
  • Beat the egg whites with sugar and keep beating until it becomes firm.
  • Pour the egg whites into the coffee mix in batches.
  • Mix well and pour onto glasses.
  • Refrigerate for nearly 5 hours or so.
  • Serve with grated chocolate on top.
Keyword mousse

Borscht Recipe: the Quintessential Ukrainian Dish (Borsch / Борщ)


We’ve all heard of borscht, or borsch, and it may be the first food that foreigners associate when thinking of Slavic or Eastern European cuisine, particularly Ukrainian cuisine.

Ukrainian borscht recipe with sour cream
Taken by Wikimedia Commons user L. West. [CC BY-SA 2.0].

Borsch is originally a Ukrainian concept, so here we will spell it also without the English ‘t’ at the end (it is spelled ‘borscht’ in English, after we borrowed it from Yiddish); it is considered also to be the national dish of Ukraine.

Borsch, a soup with a beet base, has been around for hundreds of years, dating back to Medieval times. It was a food for the working class and poor, since the starch and other components were cheap and accessible; you would never see this served at a royal dinner back then.

There are innumerable recipes for borscht throughout the world, and so I will add one more, though it is meant to be as close to the authentic and traditional recipe from years past as possible; some of the recipe is derived from an 1861 Russian cookbook, Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives, by the author named in the title, and the rest is a modern-day variation or adaptation. 


Ukrainian borscht recipe with sour cream

Traditional Ukrainian Borscht

Elena Molokhovets
This is an adaptation of traditional Ukrainian borsch (borscht) taken from the 1861 book, Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. In it, this dish is referred to as "Ukrainian borshch" (Borshch malorossiyskiy / Борщ малороссийский, lit. "Little Russian Borscht").
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Eastern European, Slavic, Ukrainian
Servings 4 people
Calories 400 kcal


  • 3 qts water
  • 3 lbs beef or pork (or combination)
  • 1 pc onion diced
  • 3 pcs beets grated (not pickled!)
  • 3 pcs potatoes, medium chopped
  • 3 pcs carrots grated
  • 1 head cabbage shredded
  • 2 tbsp vinegar
  • 1 bunch parsley diced
  • 1 pc pork fat optional


  • Make a meat broth with the water and beef and/or pork.
  • Add the vinegar and diced onions to meat broth.
  • Prepare the beets by boiling them whole in a separate pot for about an hour. After that, immerse in cold water, grate them, and set aside for later.
  • Cook whole potatoes, carrots, and head of cabbage for about half an hour or less.
  • Shred the cabbage, chop the carrots and potatoes.
  • Mix all together, with the grated beets from before, and add the diced parsley and salt and pepper to taste.
  • Serve with a dollop of sour cream on top, and enjoy!


To save a lot of time, replace buying the head of cabbage with a bag of coleslaw mix; it is already pre-shredded into just the right consistency. Use 2 cups of this.
As Elena stated in her book over 150 years ago, “the borshch may also be served with fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes.”
For the most authentic version, you can sauté the beets, onion, and carrots in the pork fat before combining; this is the traditional way but adds quite a bit of calories.
Keyword Historical

Sate Ayam Recipe: Indonesian Chicken Satay, a Street Food Staple


My mother is from Indonesia, and one of my all-time favorite foods that she used to make for us was sate (the Indonesian and Malaysian spelling for satay, pronounced the same way), whether it was beef (sapi), chicken (ayam), or something else.

Chicken sate ayam with peanut sauce
Chicken satay, or sate ayam, with peanut sauce. Taken by Wikimedia Commons user Crisco 1492. [CC BY-SA 2.0].

The flavorful, tender meats would have me craving more and more after each bite, and I just couldn’t get enough. For this reason, I am glad that she doesn’t live near me now, because my metabolism ain’t what it used to be!

Sate is an Indonesian (and Malaysian) dish of marinated meat that has been skewered and grilled, usually served with a sauce, though the meat, if it is done right, is exquisite enough to excuse any extra condiments. It is similar to the Middle Eastern kebabs and Japanese yakitori, and though Malaysians and the Thai tend to claim sate is their creation, its southeast Asian origin is in the Indonesian island of Java.

Sate ayam is often served with a peanut sauce (bumbu kacang or sambal kacang), which is as popular as the dish itself. It is usually served as an appetizer or part of a larger meal, but in Indonesia it is common to see street vendors selling them as snacks.

Chicken sate ayam with peanut sauce

Sate Ayam

Sate ayam, the Indonesian chicken satay, is just like a regular chicken kebab, but like half the size and triple the deliciousness.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Side Dish
Cuisine Indonesian, Southeast Asian
Servings 50 skewers
Calories 250 kcal



  • 50 pcs bamboo skewers
  • 1 kg chicken, cubed preferably dark leg/thigh meat


  • 1/2 cup kecap manis Indonesian sweet soy sauce, an Indonesian thick soy sauce sweetened with palm sugar.
  • 3 cloves garlic, finely minced
  • 3 pcs shallots, sliced make very thin slices
  • 2 tbsp soy sauce now the regular kind
  • 2 pcs red chilies, diced bird's eye chili / Thai chili, if possible
  • 1 tsp paprika
  • 1/4 tsp white pepper, ground
  • 2 tsp turmeric
  • 2 tsp coriander, ground
  • 2 tsp nutmeg, ground
  • 1 tsp cumin, ground
  • 1 tsp garlic powder
  • 1 tsp cooking oil
  • 1 tsp salt


  • 1/4 cup kecap manis
  • 1 pc lime juice (one lime's worth of juice)
  • 1 tsp terasi A shrimp paste, or any fish sauce/paste.
  • 1 pc shallot, sliced


  • Cube the chicken into slightly smaller than 1" cubes (about 2 cm). Soak the bamboo skewers for about ½ hour in water prior to impaling the chicken cubes and putting on the grill, this way they won't burn!
  • Prepare both the basting mix and the marinades by mixing their ingredients in two different bowls.
  • Throw the cubed chicken into the bowl and let marinate, preferably overnight, but at least several hours. Take the marinated meat and stick 'em on the skewers, about 4 or 5 per stick.
  • Prepare the grill, charcoal if possible, but a large griddle/pan on the burner will work. When heat is even, place skewered meat on the grilling surface.
  • Baste the meat initially; turn over 2 or 3 times, basting the top after each flip.Meat should be done after 6-8 minutes of grilling.
  • Serve immediately, with Indonesian peanut sauce (sambal kacang or bumbu kacang), preferably. Selamat makan!
Keyword Street Food