I never bake, roast or grill meat, I don't barbeque. I simmer meat. Best for the stomach and gut. These are supermarket bumbu's. Some contain a combination of 10 to 30 herbs. I usually use half a sachet at a time. You can also make such a bumbu yourself.

The sachet, or half, in the pan. Add some garlic. I add 2 large tablespoons herb vinegar. You can also use some soy sauce. This changes texture of chicken, to a slightly beef-like texture. Add the diced meat, mix well and let it marinate for 20 minutes. Then on a fire, fry lightly for 1 to 2 minutes. Then top up the pan, with water, up to 1 centimeter above the meat. Bring it to a boil. Let it get very hot, but after 2 minutes turn the heat down so that it continues to bubble very slow and gently. Simmer it for at least 20 minutes. The longer, the better. Keep stirring regularly. Stir well over the bottom. In the last minutes I throw in some finely chopped red onion or other vegetables. In the last 2 minutes some finely chopped tomatoes. There are 100's of variations possible. Sometimes I simmer in beer or wine. I eat this for 2-3 days and use juice left over, for a soup, cause no butter was used.