Owner Merry Tio, left, serves customer Jani Watien at Merry’s House of Chicken. (Mariah Tauger / Los Angeles Times)
Merry’s House of Chicken opened six months ago and specializes in Indonesian cuisine, including lemper, which is shredded chicken rolled in glutinous rice. (Mariah Tauger / Los Angeles Times)
Rissoles is a minced chicken pasty stuffed with creamy fillings, carrots, green peas and fried. (Mariah Tauger / Los Angeles Times)
Merry Tio’s Merry’s House of Chicken specializes in Indonesian food. Before moving to the United States 10 years ago, Tio owned a culinary school in Surabaya, where she taught cooking. (Mariah Tauger / Los Angeles Times)
Lapis Surabaya is one of the desserts made at Merry’s House of Chicken. (Mariah Tauger / Los Angeles Times)
