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. 

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. 

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. 

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. 

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.