Ingredients

8-10 large prawns (peeled and deveined) 

2 cups of broccoli

1 shallot (minced)

2 garlic cloves (minced)

For the sauce

3 garlic cloves (minced)

1 tbsp sesame oil

2 tbsp light soy sauce

1/2 cup of water

1 tsp of cornstarch

Instructions

1. Clean the prawns and season with some salt. 
2. Mix the sauce ingredients in a bowl and set aside.
3. Blanche the broccoli in hot water (simmering, not boiling) for 2 minutes and set aside.
4. In a hot pan, saute the minced shallot and 2 garlic cloves until fragrant. Add in the seasoned prawns and let cook between 2 - 3 minutes.
5. Add in the brocolli and sauce until all the prawns and broccoli are well coated. Salt, sugar and pepper to taste. Don't leave it too long in the pan as the prawns could get tough. 

Chicken Ingredients (A)

1/2 chicken cut into 2 or 4

1 chicken stock cube

1 inch ginger

2 garlic cloves

Chicken Ingredients (B)

1 tsp fennel seeds

1 tsp cumin

3 tsp coriander seeds

1 tsp turmeric powder

A pinch of white pepper and salt

1 inch ginger 

Crunchy Topping Ingredients (Kruk Kruk)

1 egg

1/2 cup of rice flour

Extra chicken marinade

Sambal Ingredients

8 red birds eye chillies

10 red big chillies

10 small red onions (quartered)

3 garlic cloves

3 tomatoes (quartered)

1 tsp belacan (toasted)

1/2 cup anchovies

3 tbsp of palm sugar

Lime juice from 1 or 2 small limes

Other sides

Fried Tofu

Tempeh (sliced thin)

1/2 head of cabbage, sliced in strips

Instructions

Sambal

1. Deep fry the anchovies and set aside.
2. In the same oil, fry the chillies and red onions until soft. Be sure to snap the chillies in half before frying to prevent popping. Set aside.
3. In the same oil, fry the tomatoes until soft as well.
4. Blend the toasted belacan, fried anchovies, chillies, onions and tomatoes together. 
5. Remove the excess oil from the frying pan earlier and leave about 5 tbsp. Add in the blended ingredients with the palm sugar. Adjust the heat with white sugar or palm sugar as necessary. Add the lime juice at the end.

Chicken

1. Boil chicken ingredients (A) in a pot of water until chicken is half cooked.
2. Toast fennel seeds, cumin and coriander seed in a hot pan until fragrant. Blend together with the rest of chicken ingredients B and some water. Marinade the half cooked chicken and leave for at least 2 hours. 
3. Deep fry the chicken until golden brown and crispy. While it's still hot, smash the chicken for that 'penyet' effect.

Others

1. Marinade the fried tofu and sliced tempeh with some of the marinade from the chicken and deep fry. I like my tempeh to be extra crispy.
2. With the remaining marinade, mix in egg and rice flour. Deep fry the mixture in the same oil until crispy. Smash them to get that crispy 'kruk kruk'.
3. Deep fry the sliced cabbage until they caramelise and turn golden brown. 
4. Serve everything with some hot rice and ABC sweet soy sauce.