i.e.........INDONESIAN SKILLET BARBEQUE WITH POTATOES

retaining a customary  color palette, some shredded beef and potatoes cooked in avocado oil, with basil, cilantro, chopped scallions, diced yellow onions, hot chilli sauce, garlic, parsley, plum sauce, peri-peri, crushed peppercorns, sliced black truffles, oyster sauce and saus bumbu tumis..destined for enclosure within a  crispy, folded paratha, cooked in the same skillet's still avocado-oiled surface, with some chopped parsley and a bit of mango chutney, hot red pepper powder  and Korean gochujang ..........