To marinade

200-300g sliced beef

1 egg

1 tsp white pepper

2 tbsp sweet soy sauce

2 garlic cloves (minced)

2 tbsp cornstarch

Others

1/2 yellow onion (sliced into rings)

2 garlic cloves (sliced)

1/2 tbsp red pepper flakes

1/2 cup water mixed with 1/2 tbsp cornstarch

1 tbsp soy sauce

1 tbsp oyster sauce

Salt and sugar to taste

Instructions

1. Marinade sliced beef with egg, white pepper, sweet soy sauce and minced garlic for 30 minutes. 
2. In the meantime, deep fry the sliced Holland/yellow onion until caramelised. Set aside. 
3. Coat the marinated beef with cornstarch. Deep fry until brown and crispy. Set aside. 
4. Sauté sliced garlic and red pepper flakes until fragrant. 
5. Add in cornstarch slurry and the sauces. Let it simmer until thickened. Salt and sugar to taste.
6. Turn off the heat and immediately mix in the deep fried beef and caramelised onion. 

Ingredients

3 shallots

2 garlic cloves

1 inch ginger

1 potato (sliced thin)

4-6 pieces of chicken (marinated with salt and turmeric)

1 tsp blended red chillies

1 tsp black pepper

1 tbsp sweet soy sauce 

1 tbsp thick soy sauce

1 tbsp oyster sauce

1 tbsp tomato sauce 

1/4 cup water

2 bird’s eye chillies (sliced thin)

Instructions

1. Deep fry the sliced potatoes and marinated chicken and set aside. Reduce oil for the gravy. 
2. Blend shallots, garlic and ginger with some water. Sauté the blend until fragrant. 
3. Add in blended chillies with 1 tbsp of sugar. Fry until ‘pecah minyak’. 
4. Add in the black pepper, sauces and 1/4 cup of water. Stir well. 
5. Add in fried chicken, potatoes and sliced chillies. Coat the chicken and potatoes with the sauce. Salt and sugar to taste. 

Rice

3 cups of rice

3 cups of water 

200ml coconut milk

3 tbsp vegetable oil

3 pandan leaves (cut short)

2 inches of ginger (smashed)

Salt

Sambal

To blend

1 shallot

3 garlic cloves

1 inch of ginger

1 tbsp toasted shrimp paste (belacan)

1/2 cup fried anchovies

Others

3 - 4 tbsp blended chilli paste

2 shallots 

1 tsp tamarind paste

Water

2 tbsp of palm sugar

Sides

3 boiled eggs

Fried ground peanuts

Fried anchovies 

Sliced cucumber

Instructions

Rice

1. Put the rice pot on a stove top. Add in water, coconut milk, vegetable oil, salt, ginger and pandan leaves. On medium heat, let the mixture to simmer.
2. Once simmering, add in the washed rice, mix it and put teh pot back in the rice cooker and cook. 
3. Stir the pot lightly every 7-10 minutes until the rice is fluffy and cooked. 

Sambal

1. Heat about 1/4 cup of oil and add in the blended ingredients.
2. Once fragrant, lower the heat and add in the chilli paste with some water (1/4 - 1/2 cup) with 1 tsp of sugar. Mix well and let the chilli cook down. Repeat the process of adding water and sugar 2-3 times until the oil separates (pecah minyak).
3. Add in the tamarind paste that has been mixed with some water, sugar and salt. Keep tasting until you get your desired level of heat and sweetness.
4. Add in the palm sugar to give the sambal a nice red collour. 
5. Leave the sambal to boil on low to medium heat for at least 30 minutes before serving. You can gradually add some water if it becomes too thick. 

3-5 pieces of chicken

3-5 pieces of chicken

1/4 cup curry leaves

To blend

3 garlic cloves

3 small red onions

1 inch of ginger

2 tsp of turmeric powder

2 tsp of curry powder

2 tsp coriander seeds (ketumbar)

1 tsp fennel seeds (jintan putih)

1 tsp cumin seeds (jintan manis)

2 lemongrass (smashed and roughly chopped)

Salt

Instructions

1. Blend everything together with some water to make a paste.
2. Mix the chicken, curry leaves and paste in bag or a bowl and marinade for at least 2 hours. 
3. Heat oil on medium for deep frying. Add in the chicken and fry until golden brown and cooked though. Set aside.
4. Fry the remaining paste until crispy and sprinkle over the cooked chicken.