Thing(s) I did: Part 1- Ayam masak kicap

Ok. This was the only time where I can cook. Only during holiday.

Cooking. Not loving it but just knowing that I can cook, it's enough. So I had this on the first day of my leaves.

Ayam masak kicap. Chicken in soy sauce.

Recipe and method.

Stage 1.
Get all these ingredients.
Of course chicken is the main thing you should have. Cut them into pieces.
1. Dried chili (soaked into hot water)
2. Garlic and red onion
3. Ginger
4. Oyster sauce
5. Thick soy sauce
Method:
Crush/grind everything using mortar and pestle. Of course, it was optional. You can always blend everything using blender. Easier. Well, as a typical Malaysian, we always prefer the traditional way. Better, I guess. Crush/grind everything until it turns like the one in the small, how do you call that orange thing? Plate? Small plate. Whatever it is. You can refer to the photo below.

Stage 2.
Method:
Put oil in the kuali, like usual. Just like you cook your everyday food. wait till the oil heated, then pour all the grind mixing into the oil. Mix till you can smell the aroma of the mixing. Then put in the chicken cut. Stir everything, mix well. Whatever you call it. Then pour in water, not much. Just enough. Agak-agak. Put in a bit oyster sauce and thick soy sauce.
Here comes the part where you have to do it according to your own gut. Depending on your own taste, just do whatever you want to do. add salt if you need it. I didn't add mine.

Stage 3.
Method:
After mixing all the things you needed, let it simmered and reduced till the gravy thicken. Depends on you whether you want it to be thick or just leave it watery a bit. You will get the outcome just like in the photo below. I didn't get any photos of serving.