Cover Feature – Recipes: Chicken by Hengky – PART 2 of 2 (The Foodie Magazine, June 2014)

Chef Hengky Efendy
Chef Hengky Efendy

Chef Hengky Efendy of The Belly Clan displays his mastery of Pan-Asian flavors as he shares with us fanciful ways to cook chicken.




Chef Hengky 3


  • 160gr              White Toast
  • 45gr                Beef Bacon
  • 80gr                Chicken breast
  • 25ml               Soy sauce
  • 5gr                   Butter
  • 20gr                Mixed lettuce
  • 15gr                Tomato ketchup
  • 20gr                Mayonnaise
  • 55gr                Egg
  • 30gr                Tomato
  • 30gr                Kyuri
  • 150gr              French Fries
  • 3gr                  Salt & pepper


  1. Toast the bread until golden brown and crispy.
  2. Marinate the chicken breast with soy sauce and season it with salt and pepper, alongside the beef bacon as well. Sautee them.
  3. On other pan, cook the egg with sunny side up method. Then fry the fries until golden brown.
  4. In a mixing bowl, mix tomato ketchup and mayonnaise together and stir well.
  5. Assemble the toast by spread it with mixed tomato ketchup and mayonnaise, lettuce, beef bacon, egg, sliced kyuri and tomato. Stack it also with chicken breast, cut half, and serve it with fries.



Chef Hengky 4


  • 30ml               Cooking oil
  • 50gr                Onion
  • 3gr                   Garlic
  • 50gr                Lemon grass
  • 10gr                Ginger
  • 15gr                Red chili
  • 100gr             Chicken breast
  • 50gr                Bean sprout
  • 30gr                Tomato
  • 60ml               Coconut milk
  • 2gr                   Salt & pepper
  • Coriander
  • Lime


  1. In a sauce pan, heat the cooking oil and sautee the onion and garlic.
  2. Add ginger, lemon grass, red chili, chicken breast (diced), sautee and mixed well.
  3. Add water and season with salt and pepper. Pour the coconut milk and stir well.
  4. When almost ready, add tomato, lime and bean sprouts then transfer on a serving bowl.
  5. Garnish with coriander and serve while hot.



Chef Hengky 6


  • 200gr             Chicken breast
  • 30ml               Cooking oil
  • 2gr                   Salt & pepper
  • 30gr                Thai Chili
  • 60gr                Potato (diced)
  • 2gr                   Garlic
  • 60gr                Red Chili
  • 30gr                Tomato
  • 25gr                Broccoli
  • 25gr                Carrots
  • 25gr                Coriander leaves

For Pesto:

  • 0.1gr               Basil leaves
  • 30gr                Bread crumbs
  • 2gr                   Garlic
  • 20gr                Cashew nuts
  • 30gr                Salad oil


  1. Season the chicken with salt and pepper and cook on both sides until golden brown.
  2. For pesto: mix all the ingredients until nice and smooth. Season it with salt and pepper.
  3. For potato balado: fry diced potato until golden brown and meanwhile blend the garlic, red chili, and tomato. When both ready, mix it altogether.
  4. Blanch the broccoli and carrots and sautee them with garlic, seasoned with salt and pepper.
  5. Put the potato balado, chicken with mixed pesto, carrots, and broccoli on a plate.
  6. Garnish with coriander and serve immediately.



Chef Hengky 5


  • 200gr              Chicken (thigh)
  • 5gr                   Cajun powder
  • 5gr                   Coriander powder
  • 5gr                   Paprika powder
  • 5gr                   Black pepper
  • 1gr                   Salt
  • 20ml               Cooking oil
  • 60gr                Tomato
  • 20gr                Onion
  • 3gr                   Garlic
  • 12gr                Tomato paste
  • 30gr                Tomato concasse
  • 2gr                   Bay leaves
  • 20gr                Yellow paprika
  • 20gr                Green paprika
  • 20gr                Red paprika
  • 20gr                Eggplant
  • 70gr                Potato
  • 10gr                Leek
  • 1pc                  Egg


  1. Marinate the chicken for 24 hours with Cajun powder, coriander powder, paprika powder and black pepper.
  2. After that, sautee the chicken with the skin down first and let the skin become nice and crispy. When done, roast the chicken in the oven until cooked.
  3. For the ratatouille: in a medium hot pan, sautee the onion, then add garlic, bell peppers, and eggplant.
  4. Stir well and add tomato paste, tomato concasse, bay leaves, and adjust the seasoning.
  5. For the potato cake: fry the potato until golden brown and cooked. Mashed the potato until smooth and then add egg, leek, seasoning and make it into a round shape. Dip it in an egg mixture and fry until golden brown.


Previous post about Chef Hengky:


THE BELLY CLAN | Intiland Tower, Jalan Jend. Sudirman Kav. 32, Jakarta | T: +62.21.5790.6000 |


Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict


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