Note: Start from 'Others' in the ingredients and 'Curry' in the instructions if you're using a store bought green curry paste. 

Green Curry Paste

2 tsp coriander seeds (toasted)
1 tsp cumin seeds (toasted)
½ tsp white peppercorns
12 green Thai chilies (pitted - pit only half if you prefer your curry to be spicier)
1 tsp salt
15 Thai basil leaves
3 Tbsp lemongrass (I used the bottom part of 3 lemongrass)
1 Tbsp galangal
2 tsp kaffir lime or regular lime zest
2 tsp cilantro roots
3 Tbsp shallots
2 Tbsp garlic
1 tsp belacan (fermented shrimp paste

Others

150ml - 200ml coconut milk
3 tbsp green curry paste (use store bought if you’re not making from scratch as above)

2 tbsp chicken stock (mixed with 1 cup of water)
500g of chicken (cut to smaller pieces)
2 tbsp palm sugar

2 tbsp fish sauce

4 kaffir lime leaves (roughly torn, don’t use the middle stem)

4 Thai eggplants (quartered)

15 Thai Basil leaves

2 red bird’s eye chilies or 1 large red chilli (sliced thin)

Salt and sugar to taste

Instructions

Green Curry Paste

1. Chop all the ingredients into smaller pieces
2. Grind the toasted coriander seeds, cumin seeds and white peppercorns into powder, set aside.
3. Grind the pitted chillies with 1 tsp of salt. After that, grind together with the chopped basil leaves until mushy.
4. Add in half of the ground spices, lemongrass, galangal, lime set and cilantro roots. Continue grinding until pasty. 
5. Grind in the chopped shallots, garlic and the remaining ground spices until it becomes a paste. The whole process took about 20-30 minutes.
6. Lastly, grind in the belacan. The paste is done at this point and will be enough to be used for 2 cookings. 

Curry

1. In a medium heat wok, add in 100 ml of coconut milk and let it thicken for a few minutes.
2. Add in 3 tbsp of the green curry paste, stir together with the coconut milk for 2-3 minutes until fragrant.
3. Add in the chicken, chicken stock + water, the remaining coconut milk, palm sugar, fish sauce and lime leaves. Give it a stir and cover the pot to let it simmer for 10-15 minutes. 
4. After it has simmered, add in the quartered Thai eggplants and increase the heat to let it boil. At this point, add more water or coconut milk if necessary or up to your preference. 
5. Let the curry boil for another 10 - 15 minutes until the eggplants and chicken are cooked through. Salt and sugar to taste. 
6. Immediately before turning off the heat, stir in the basil leaves and sliced red chillies. Serve with white rice. 

Ingredients

1 pack of Enoki mushroom

1 egg

3 tbsp all purpose flour

1 tbsp cornstarch

1/2 garlic powder

1/2 tsp curry powder

1/2 tsp black pepper

Instructions

1. Cut off the dirty part of the mushrooms and wash thoroughly. Separate into smaller pieces.
2. Mix the dry ingredients in a bowl.
3. Coat the mushrooms with the egg and the flour mixture. 
4. Deep fry until brown and crispy. 
5. Serve with dipping sauce of your choice

Note: You can use other pre-made coating flour such as tepung Bestari. 

Beef Marinade

200-300g thinly sliced beef

1/2 tbsp cornstarch

1/2 tsp baking powder

1 tbsp oyster sauce

1 tbsp vegetable oil

1 tbsp water

Sauce

1 tbsp of chicken stock

1 tbsp sweet soy sauce 

2 tbsp oyster sauce

1/2 tsp sesame oil

1/2 cup of water

1 tsp of white pepper

1 tsp of sugar

Others

2 cups of broccoli

2 garlic cloves (minced)

1 inch of ginger (minced)

1 tbsp of cornstarch (mixed with 1/4 cup of water)

Instructions

1. Marinade the beef and leave for at least 30 minutes. 
2. Blanche the broccoli for 20-30 seconds and put in ice water to maintain the colour. Drain and set aside. 
3. Mix the sauce ingredients in a bowl. 
4. In a hot pan, add in the marinated beef and leave it to brown on one side for a few minutes. After the beef is cooked through, set aside. 
5. In the same pan, add in 2 tbsp of oil and sauté garlic and ginger until fragrant. 
6. Add in the sauce mixture and leave to simmer.
7. Add in the cornstarch mixture gradually until desired consistency.
8. Add in the broccoli and beef and evenly coat with sauce. 

Chicken

3-4 pieces of chicken

2 shallots (minced)

2 ginger (minced)

2 tbsp oyster sauce

2 tbsp sweet soy sauce

2 tsp chicken stock powder

Rice

2 tbsp butter

2 cups of rice

2 garlic cloves (minced)

1 inch ginger (sliced)

1 cinnamon stick

1 star anise

2 cardamom pods

1 pandan leaf (knotted)

3 cups of chicken broth (from boiling the chicken)

1 chicken stock cube

Soy Sauce

1 garlic glove (minced)

1 cup of chicken broth (from boiling the chicken)

2 tbsp soy sauce

1 tbsp oyster sauce

Chilli Sauce

6 small red chillies (minced)

3 garlic cloves (minced)

1/2 inch ginger (minced)

1 tbsp tomato sauce

1 tsp vinegar

Salt and sugar

Water

Others

Soup packet

1 chicken stock cube

Lettuce

Tomatoes

Instructions

Chicken

1. Boil chicken in a pot of water until half cooked. Set aside the chicken broth. 
2. Mix the minced shallots and ginger with the sauces and chicken stock powder.
3. Add in the chicken and marinade in a ziplock back or container and leave for at least 1 hour. 
4. Deep fry or air fry the chicken until cooked through. Set aside the remainder of the marinade. 

Rice

1. Heat up the butter, minced garlic, sliced ginger cinnamon stick, star anise and cardamom pods in a pan. 
2. Add in the washed rice and coat with the butter.
3. Add the rice, chicken both, chicken stock and pandan leaf in the rice cooker and set to cook. 
4. Stir every 10-15 minutes until cooked. 

Soy Sauce

1. Heat up 1 tbsp of oil in a pan and sauté the minced garlic until fragrant.
2. Add in the marinade balance, soy sauce and oyster sauce.
3. Simmer until the sauce thickens slightly. Set aside. 

Chilli Sauce

1. Heat up 1 tbsp of oil in a pan and add in the chillies, garlic, ginger, tomato sauce and vinegar. 
2. Add in about 1/2 cup of water and season with salt and sugar. 
3. Simmer until the sauce thickens slightly. Set aside. 

Soup

1. Heat up the remainder chicken broth and add in the soup packet.
2. Leave to boil and add in the chicken stock cube. 

Ingredients

Doughnuts

1/2 cup granulated sugar

2 tbsp unsalted butter (room temperature)

2 large egg yolks

2 1/2 cups cake flour (1-2 tbsp extra for dusting)

1 1/2 tsp baking powder

1 tsp kosher salt

2/3 cup sour cream

Vegetable oil (for the bowl)

Vanilla Bean Glaze

1/2 cup of icing sugar

2 tbsp of melted butter

1 tsp vanilla bean/paste (substitute with 1 tbsp of vanilla essence if unavailable)

2 tbsp milk

Instructions

1. Beat the sugar and butter in a mixer until fluffy. Add in the egg yolks and continue mixing until well incorporated. 
2. Mix the cake flour, baking powder and salt in a large bowl. Start by adding 1/3 of the dry ingredients into the mixer, then 1/2 of the sour cream, then 1/3 of the dry ingredients, then the remaining 1/2 of the sour cream and lastly the remaining 1/3 of the dry ingredients.
3. Mix for a few minutes until it forms a dough. Finish off kneading by hand and form a ball. Transfer into an oiled bowl and let it chill for at least 1 hour. 
4. Mix the glaze ingredients until smooth. Adjust the sweetness and consistency by adding/reducing sugar and milk to you preference. 
5. Roll out the dough to 1/2 inch thickness and cut out the doughnuts. 
6. Preheat oil on medium heat to 325’F. Test with 1 doughnut or 1 doughnut hole first. Let it cook for 2-3 minutes before flipping.
7. After cooked through on both sides, let it cool on a paper towel for 1-2 minutes. 
8. Dip one side in the glaze and let it cool on a drying rack.