Chinese Dumpling

Watching Indonesian Cooking Channels on TV and reading blog about Shiu Mai and Dumpling.. makes me craving for it. this time i will try chinesse dumpling and shiu mai will be  my next recipe for chinese snack recipe 

Reading the history about dumpling or any other chinesse cooking is quite interesting. Well.. since i myself have chinesse blood from moms family, so whatever we cook at home or indonesian cuisines is not far from chinesse cultures.

When i try to make the dumpling and wrap it.. i never realise so much technique you can learn with many different type of wrapping it and make such a cute pretty dumpling

There are many protein you can try such as prawn and pork to make dumpling but i don't eat pork and chicken is always my favourite protein 

Here it is...

Ingredients :

400gr mince chicken breast
2 handful cabbage finely chopped 
1 handful shitake mushrooms finely chopped 
3 pcs spring onion finely chopped 
2 clove garlic finely chopped 
1tbsp mince ginger 


1 tbsp sesame oil
1 tbsp shaoxing wine 
1 tbsp soya sauce 
1 tbsp corn starch 
1 tsp salt 
1/2 tsp sugar 


Wrappers : 1 pack of dumpling wrappers ( depending on quantity ) thaw it if its frozen use it a




1. Filling 
Add mince chicken and all vegetables above  followed by all the sauces lastly corn starch salt and sugar 

2. Wrapping 
 Put dumpling wrapper onto your work surface, place one tbsp chicken mixture in centre of the wrapper. coat the edges of the wrappers with a little water using your finger. fold the circle to form a half 

Tips : 
* To get a more crispy at the bottom, place the dumplings on the surface that base with     corn starch 
* Use less filling than you think you should. An overstuffed dumplings is hard to seal, hard to cook and hard to eat

3. Dipping Sauce
 Mix thin soya sauce with dash of rice vinegar(Chin Kiang) , add a little bit mince ginger ( depend on your taste ) and sweet chilly sauce to have a mix flavour 


Cooking : 

- Place a large nonstick pan/skillet over medium-high heatand brush the skillet with vegetable oil. 
- When oil is hot place the dumplings ( i cook 6 dumpling in one skillet )  in the pan they should be close together but not touching. cook it for 2-3 minutes and cook it uncovered 
- Until the bottom are browned add 4 tablespoon of water and lower the heat little bit to medium heat and immediately cover the pan and cook for 4 - 5 minutes until the dumpling are tender.
- Remove from the pan and serve hot with dipping sauce 

Indonesian Chicken Soup with Herbs

This is one of my favorite dishes and as the soup contains so many Herbs, I call it " Flu Remedy " or Hangover Remedy...LOL. I have been cooking this many times already as London weather is perfect for hot soup.

The soup is really healthy. The recipe basically can be cooked with meat such as spare ribs, chicken or lamb.  Though the way my mom made it is somehow quite different from what I have Googled.  Well, people have their own technique but I found this one is sooo freshening and taste so delicious!!



Here it is... my favorite soup recipe... Sup Ayam

Serve : 6 portion 

My favourite thing about cooking this soup is once the herbs added in boiled water at the end you put the Garlic and onion oil which infuses chicken broth with deep aroma of fried garlic

Ingredients : 

1 whole chicken ( in pic i used 8 thighs ) 
1/2 cabbage ( cut according your choice ) 
1 big carrot rounded thinly sliced 
3 spring onions trimmed and cut into small pieces for garnish 
fried onion as garnish 
1/2 teaspoon chicken stock powder 

Bumbu : 
5  Garlic cloves finely chopped 
1 big shallot,finely chopped 
2 tbsp vegetable oil 

4 cloves
1 cinnamon stick
8cm ginger crushed 
1 tbsp ground pepper (its best if you can crush the pepper on the mortar as it gives more fresh taste) 
1 nutmeg crushed 


Method :

- Cut the whole chicken according to your preference 
- Boil approx 2 litres of water and add chicken, cook for about 10 minutes. Take out the chicken and discard the boiled water. 
- Boil another 2 litres of water, add chicken again
- Add all the herbs ( clove, cinammon, ginger, pepper, nutmeg. 
- Add carrot and lastly add cabbage to give fresh vegetable crunchy and keep vitamins when you eat it 
- Add salt to taste and white pepper(approx 1 tbsp ) 
- Add chicken stock powder 
- turn down the heat to low 
- while waiting for soup, prepare vegetable oil on the hot pan then add garlic and shallots and fry  until brown and gives an aromatic smell. 
- add to soup

To serve : 
Add soup to soup bowl, garnish it with spring onion and fried onion. 

Travelling and cooking

Hello! My name is Maya Blacklock, I am Indonesian and have recently moved to London.  I have wanted to start my own blog as almost everyday I try a new recipe and simply love cooking.  My specialty is Indonesian and Malaysian food but I intend to expand my horizons to most asian cuisine and along the way be able to write and take photos.

I have just started our own catering business with my husband.  Its a small catering business with a big dream.  Both me and my husband have a passion for cooking.   My training has come mostly from Ibu (my mom) and I have never studied food business as such.  But my dream is to be a real Chef and all i have been doing so far is a hobby and becoming passionate about food.

I have been traveling to a lot of countries for more than 10 years working as flight attendant. I did enjoy it and it was my best experience ever. As well as making the most amazing friends and seeing the world, I began to realise how much i miss my own culinary since I left Indonesia. so thats how the passion starts.

Its been years since I helped mom in kitchen when i used to be back home and its my dream to cook as good as mom. I love her food and here i will post some other recipes from other countries that become my favorite dishes....

So sit back and I hope you enjoy reading about my journey and join me in the kitchen with some new dishes!  

Selamat Mencoba
Maya  :)