Clean the turkey breast/chicken, you can also use boneless chicken thigh, clean, and cut into small bites. Drizzle small oil, season with salt, seasoning powder/cube, suya spice, and combine. Set aside and leave for at least 15 minutes. Preheat the oven to 350 degrees F and arrange the turkey/chicken on a cleaned baking sheet, cook for about 15 minutes. You can also cook in a skillet on a stovetop, just add a dash of oil in a skillet and add the turkey/chicken and cook on both sides until fully cooked.

Rinse the cabbage, peel the carrot, onion, and rinse, and chop all the vegetables you can also rinse again after chopping then set aside. Clean the tomatoes, and roughly blend, you can also hop if that’s what you like.

Heat oil in a wok/pan/skillet and saute the onion, garlic, ginger and cook until the onion softens, season with salt to allow the onion to sweat. Add the blended tomatoes, cook until it thickens.

Add the carrot and cook for a couple of minutes.

Add the turkey suya (or chicken if that’s what you’re using), combine, add the red pepper flakes, and season with salt and stir. Cook for a couple of minutes so as to allow the turkey to absorb all the juiciness and flavor.

The vegetables and turkey suya are already taking shapes and you can even eat it as it is. If you need more yaji please add more.

Add the cabbage (I used two colors) and combine and cook for about 1 minute. Check the season and readjust if necessary.

Viola! Here you have it!

Serve and enjoy!