Sauteed Cabbage and Carrots

Vegetable Recipes

I like cooking vegetables. Their wide variety gives out many different taste and menu possibilities. That, and most of the time I find a lot of the veggie recipes to be easy to make. Here’s one to prove my point: sautéed cabbage and carrots, another childhood dish I grew up with in Indonesia. Originally called, orak-arik, this recipe has to be one of the easiest things to make. With shredded cabbage, carrots, a little bit of vegetable oil, salt, black pepper, and garlic, I get a delicious plate in no time. Do you notice how sweet carrots become after being sautéed? That sweetness goes real nice with the black pepper and crunchy cabbage. In its traditional form, the recipe includes scrambled eggs in the mix. But I am making that optional here.

Sauteed Cabbage and Carrots by Tiny Chili Pepper

Cooking the cabbage and carrots

Sauteed Cabbage and Carrots by Tiny Chili Pepper

Things that we’ll need:

(Serve 2)

  • 1 small (or half of a large) cabbage head (cut into thin shreds)
  • 3–4 carrots (cleaned and chopped in a food processor)
  • 3 garlic (chopped)
  • Salt
  • Black pepper
  • 1 tablespoon of vegetable oil


  • Heat up a medium size pan (over medium heat)
  • Add oil and then garlic. Let it sizzle for two minutes
  • Add carrots, cabbage, salt, and black pepper. Stir to mix everything together (I use two cooking spoons to mix them up).
  • Cover the pan and let the veggies cook for five minutes or until everything wilts
  • Move it away from the heat

Ideal to serve as a side to a beef or chicken dish. Don’t forget the rice :D.

Hope you like it and happy cooking!

Orak arik by Tiny Chili Pepper

Spicy Shredded Chicken

Poultry Recipes

Spicy Shredded Chicken by Harini

(My version of Ayam Suwir. Origin: Bali)

Another big hit at home: tender, juicy, flavorful shredded chicken, covered in a mixture of cooked chili peppers. There’s heat, spices, but also a hint of sweetness from the cooked peppers, shallots, and garlic. Very exciting for the palate, that’s for sure. I learned about this dish from a friend from Bali many years ago and have been a fan ever since.

Like many of you cooking enthusiasts out there, I adjust recipes to suit my taste preference. Here’s a version that I am very pleased with, for now ;).

Note: Some prefer to boil the chicken with spices until it is cooked, then shred, and mix it with the blended and cooked chili peppers mixture. I, however, find that when boiled, the chicken gets to be a bit too dry. So what I do is I marinate the chicken overnight or half a day, roast it in the oven, shred, and mix with the peppers.

Serve 3-4

Ingredient list:

For the roast chicken:

  • 5-6 chicken thighs, bone-in and skin-on (chicken breast would work too)
  • 4 shallots
  • 4 garlic
  • 3 keffir lime leaves (could be substituted with lime zest from 2 limes)
  • 1 lemon grass (could be substituted with lemon zest from 1 lemon)
  • 1 inch of galanga root
  • 2 teaspoons of coriander powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of ginger powder
  • Salt

For the chili pepper mixture:

  • 1 red bell pepper
  • 4 Thai peppers (also called Bird’s eye chili). Please adjust to your spicy-tolerance level.
  • 3 shallots
  • 3 garlic
  • Salt
  • 1 tablespoon of vegetable or canola oil

Steps in preparing the chicken:

  • Fill up 1/3 of a medium/large pot with water
  • Chop in a food processor: shallots, garlic, and keffir lime leaves. Add them into the pot of water along with lemon grass, galanga root, coriander, turmeric, ginger powder, and salt to create the marinade for the chicken.
  • Bring the marinade liquid to a boil and remove from the heat.
  • Add the chicken into the marinade liquid, cover with a lid, and let it cool down before moving it to the fridge (marinate for half a day or overnight).

After the marinating is done, place the chicken on an oven tray, heat up the oven to 400 degree F, and roast it for 30-40 minutes (until it reaches 165 degrees F). Once the chicken is cooked, let it cool down, and shred it using a fork. Remove the bones.

While the chicken is roasting, prepare the chili pepper mixture:

  • Chop in food processor: bell pepper, Thai (Bird’s eye) peppers, shallots, and garlic.
  • Heat up a medium pan and add vegetable oil (over medium heat)
  • Add the pepper, shallot, and garlic mixture into the pan and let it cook for 6-8 minutes or until the moisture evaporates.
  • Remove from the heat.
  • Add and mix the shredded chicken

Shredded chicken mixed in chili peppers

Serve with jasmine rice and a side of stir-fried cabbage with green onions. Why cabbage? I think cabbage is naturally sweet therefore a great neutralizer for my spicy chicken. I chop up 1-2 garlic, 2 green onions, ½ of cabbage. I cook the garlic and green onions with a little bit of vegetable oil and add the chopped cabbage. I add a little bit of water to help the cabbage cook faster, sprinkle a little bit of salt, cover the pan with a lid, and let it cook for 5 minutes or until the vegetable wilt. Remove excess water before serving. (Optional: scrambled eggs make a nice addition to the cabbage dish too.)

Stir-fry cabbage by Harini

Hope you like it!

Have a great week, everyone. Thanks for reading.

Sweet Corn, Green Beans, and Cabbage in Tamarind Soup

Vegetable Recipes

(My version of sayur asem)

Sweet Corn, Green Beans, and Cabbage in Tamarind Soup

Sweet Corn, Green Beans, and Cabbage in Tamarind Soup

Here’s another favorite, Indonesia-origin, vegetable dish in our home. Though its main ingredient is tamarind, a sour fruit typically used in many Southeast Asian cuisines, this soup has a lot more to offer than just a tangy flavor. It has a good balance of sweet, sour, and spicy. The vegetable selections of corn, green beans, and cabbage give crunchy texture to the dish, while a little bit of hot peppers adds a nice punch.

Here’s my take on this East Java version of sayur asem or the vegetables sour soup:

List of things we need:

  • 1 small bag of frozen sweet corn
  • 1 cup of green beans cut into shorter lengths (traditionally Indonesians use Yardlong Beans instead of green beans).
  • 1 small cabbage (remove wilted outer leaves, halve, remove the stem, and slice). If you can’t find a smaller cabbage, use ½ of the regular size.
  • 1 inch cube cut of seedless wet tamarind/ tamarind block
  • 4 shallots
  • 3 garlic
  • 4 Candlenuts
  • A pinch of shrimp paste
  • 2-3 Thai peppers
  • Salt
  • ½ inch cut of Galangal root for the aroma

Cooking steps:

  • Fill 1/3 of a large pot with water over medium heat
  • Chop and mix shallots, garlic, Candlenuts, shrimp paste, Thai peppers in a food processor
  • Add the mixture into the pot along with tamarind, Galangal root and a little bit of salt. Bring to boil, reduce the heat a little bit, and let the broth cooks for another 20-30 minutes or until the tamarind dissolves.
  • Remove galangal root and tamarind pulp, before adding the vegetables into the broth, using a food colander or strainer and a big bowl. (Strain the broth using a colander or a food strainer into the big bowl and then return the broth back to the pot.)
  • Add the vegetables into the pot and bring to boil.
  • Turn of the heat and cover the pot with a lid. I let the vegetable soup rest for half hour to an hour before serving. That way the vegetables have some time to absorb all of the wonderful flavors. It taste even better the next day too!

Serve 4-6.