Hey there, #Bestnics! 🍃

Let me tell you about one of the first spiciest foods I ever had when I was a kid:

Spicy Manado Chicken.

 

It's a memory that still sticks with me. I'll admit, the spiciness made me break into a sweat and left me scratching my head in disbelief.

Looking back, having a headache from eating something too spicy seemed like a good idea. 

Have you ever heard of someone turning to spicy food when they were heartbroken or feeling stressed? Before I realized that my allergies had an emotional component, I used to find solace in incredibly spicy dishes as a way to vent my anger. 

 

 

Well, don’t get me wrong, spicy food isn't fully bad. But for some of us, it's not about the heat, but rather the experience itself. Back then, I wouldn't stop eating until my stomach felt tight and the fiery sensation engulfed me.

Has anyone out there had a similar experience? ( I guess some of you just nodded! )

It's only now,

 with a better understanding of myself,

that I've learned to accept and process all my emotions. Whether it's anger, joy, sadness, or disappointment, I believe that just like food, our emotions need to be digested properly for us to move forward.

 

 

This dish holds a special place in my heart because it's my mom's signature recipe, and she originally comes from Manado. I've tweaked the recipe to make it healthier by using Himalayan salt and mushroom seasoning that's free from MSG.

But you know what, it still manages to transport me back to my childhood!

The only difference now is that I savor it more mindfully, without the need to endure the intense spiciness.

And for sure, I will never try to cook it any other way!

Happy cooking and feel free to share!

 

Course Main Course

Cuisine Asian, Indonesia

Keyword Chicken, Spicy, Indonesian, Manado, non-msg

Prep 30 minutes

Cook 35 minutes

Servings 4 servings