Christmas dinner
I finally had a little time to write what I made for Christmas dinner. With my mom help, I did Ayam Kodok, which basically a deboned chicken filled with a kind of meatloaf with several boiled eggs placed alongside the meatloaf. I’ve never done this before so imagine my surprise that deboning chicken with a sharp knife was not something that’s to be afraid of. The meatloaf was a combination of the ground chicken meat itself with liver pate, several slices of bread soaked with milk, some ground pork, nutmeg, salt, pepper, sugar and a little bit of soy sauce. Since Indonesia is like a melting pot of different cultures, don’t be amazed that this dish is a marriage between Dutch, Indonesian and Chinese influences! Once the skin was off of the chicken, it’s rubbed with a juice of quarter of lime. Lime helped the skin to be crispy and to have a crackly texture.
To stuff the chicken is almost like stuffing a turkey except in here I had to sow the skin back to enclosed the stuffing inside. Once this was done, the chicken had to be steamed for about an hour. The reason for steaming was to ensure that the stuffing was partially done because we didn’t want to bake this too long. Baking too long would make the chicken too dry. The dripping that came from the chicken would be made into a thin gravy by combining some water, nutmeg, pepper, salt, Worchestershire sauce, a little bit of sweet soy sauce, and cornstarch to thicken it.
After all of this done, we’d eat this with baked potatoes and the works (sour cream, chives, and shredded cheddar cheese) plus steamed vegetables. Full stomach, happy people 
The exterior of Ayam Kodok
The interior of Ayam Kodok
Forgive me for not posting the recipe here since I was too lazy to do it this time.
