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. 

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. 

Ingredients

200-300g thinly sliced beef

ABC sweet soy sauce 

Salt and sugar

To blend

2 lemongrass

3 shallots

2 garlic

1/2 inch ginger

1/2 inch turmeric

3-5 bird’s eye red chillies 

3-5 bird’s eye green chillies

(adjust chillies to your heat tolerance)

Instructions

1. Blend the ingredients above with some water and set aside. 
2. In a hot pan, add in the sliced beef. Leave it undisturbed for a few minutes until you get a char on one side. Cook until the liquid has dried up. 
3. Push the beef to one side of the pan and add in the blended ingredients. Mix together and cook until fragrant. 
4. Add in about 1/4 cup to 1/2 cup of the sweet soy sauce depending on your preference. I used about 1/2 cup. Add in some water if necessary. Salt and sugar to taste. 

Ingredients

2 eggs

3 shallots (blended)

2 tbsp chilli paste

1 tsp tamarind paste 

Water

Salt and sugar

Instructions

1. Sauté blended shallots in 4-5 tbsp of oil until fragrant. 
2. Add in chilli paste with 1 tsp of sugar and fry until ‘pecah minyak’. Add in a little water if it gets too dry. 
3. Add in tamarind paste. Continue cooking and adjust to taste. 
4. Drop in the eggs and cover the pan to let the eggs cook. 

Ingredients

1/2 chicken

3 shallots

2 garlic

1 lemongrass

3 sekawan (Cinnamon Stick, Cloves and Cardamom)

1 tbsp chilli paste

3 tbsp tomato sauce

2 tbsp chilli sauce

1/4 cup evaporated milk

1/4 cup green peas 

Instructions

1. Fry chicken with salt and turmeric. Set aside. 
2. Blend shallots and garlic. Sauté with lemongrass until fragrant. 
3. Add in chilli paste with 1 tsp of sugar. Cook until the oil separates (pecah minyak). Add water if needed. 
4. Add in tomato and chilli sauces with some water. Simmer until sauce thickens. 
5. Add in evaporated milk and mix until homogenous before adding in the fried chicken. 
6. Add in green peas before turning off the heat.