Bakar Chicken and CORICA Apple Struddle

Posted November 19th, 2010 in Food 3 Comments »

My in-law made ayam bakar (grilled chicken), sambal kan kun and stir-fried kairan with oyster sauce.  Kan kun is my favourite Chinese vegetable!   Every time I go to Hawker restaurant I order stir-fried kan kun.  I just love the slimy and crunchy texture.

“Bakar” means, according to my husband, “burned”.  I assume it’s a similar word to “kogeru” or “kogasu” (焦げる) in Japanese.  The process of “bakar” enhances the flavour of the dish (meat/seafood).

The chicken was marinated in some kind of Indonesian spicy sauce, then grilled.  It was so yummy that I ate 3 pieces!

Sambal (chili paste) kan kun (front) and stir-fried kairan with oyster sauce (back).

It was a hot day!  Eating spicy food in such hot day is so perfect…

My husband’s friend from Malaysia had been here for few days, and he just left to the airport.  They are such close friends… it made me jealous sometimes! (>0<)

He left a box of Corica apple struddle for us in the fridge.

The sweet custard cream and crispy pie sheet….   It was a perfect dessert after the spicy Indonesian dishes!


3 Comments on “Bakar Chicken and CORICA Apple Struddle”

  1. 1 Farah said at 2:50 pm on November 19th, 2010:

    I believe the vege name in malaysia/indonesia is “kangkung” and the other one is “kailan”

    I’m a Malaysian btw.

  2. 2 umepontarou said at 3:57 pm on November 19th, 2010:


    Yap, that’s the one 🙂 Is it the proper spelling? Thanks!

  3. 3 Farah said at 3:10 pm on November 20th, 2010:

    Yup that’s the proper spelling.

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