I Like My Food Spicy

If you have been following this blog, you will notice that I have a penchant for street food. I grew up eating street food. Not something to be proud of, knowing how unhealthy street food can be, but it's not something I regret either. Did I tell you that there's ZERO street food in Quebec City? Well, there isn't any since food trucks are prohibited. Boring.. 

I know, I know, the internet is not lacking of choco chips cookies recipe, there are already like 1001 different choco chips cookies recipes out there and each of them claim as the best recipe ever. It is not that hard to make this classic cookies, the key is to put the choco chips generously. I remember when I was a kid, getting a bag of choco chips cookies was a luxury although there were only afew choco chips in it.

I have noticed that lately pulled-pork is on the trendy side in the culinary world. It looks so flavorful, tender, and juicy. They put it in sandwich, burger, nachos, buritos, or even a spoon over a bowl of warm cooked rice. You literally can eat it anyway you want and it turns your ordinary food into a food that nourish your hunger, appetite, and even your soul, and make you a better person after the 1st bite. 

A holy matrimony between my favorite slow-cooked beef curry and my all time favorite pub snack, rendang and nachos on one plate. Double awesomeness on one plate. It is healthy too, I mean it is covered with a mountain festive colored fruits, so it must be healthy.. maybe.. 

Anyway, I am not here to discuss about what is a healthy snack, I am here to share my latest craving recipe, so for the love of rendang and nachos, here is Rendang Nachos...

It is almost shameful to post this recipe because you can actually find the recipe to make Rice Krispies squares on the back of every Rice Krispies box. But you know I am shameless. I like easy recipe, add my own twist on it and blatantly post it on this blog. 
Today's recipe is no different, it's the simple Rice Krispies squares recipe that everyone seemed to know how to make it with eyes closed, with a bit of Indonesian touch; Pandan flavor. 

I got the idea for today's recipe from a Russian stuffed chicken leg recipe but I added a little touch of Asian flavor into the filling and it turned out ahmaaazingly good! You can compare it to chicken sausage, but trust me, this one is waaay better, especially if you grill it to perfection where the skin become golden brown and crispy. It's juicy and flavorful. 
Ajiaco Bogotano, Colombia

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