1. Heat the ORCHID BUTER SALTED. Saute onion and garlic until fragrant.
2. Add chicken fillet. Stir until it changes color. Add peppers, potatoes, broccoli, peas, salt, oregano, pepper, and basil. Stir well. Pour into a heatproof dish.
3. Pour the INDOMILK FULL CREAM UHT MILK mixture, eggs, salt, and black pepper over the stir fry.
4. Oven with a low heat of 170 degrees Celsius 50 minutes until cooked. Sprinkle mozzarella cheese. Oven another 20 minutes until cheese is melted.
