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. 

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. 

Ingredients

1 whole chicken (cut into 16)

Yellow food colouring

25g Rempah Kuzi (I used 1 pack of Rempah Kuzi Haji Halim)

1 can of evaporated milk

1100ml of chicken broth

1/2 cup or black raisins 

1/2 cup peeled slivered almonds

1 big Holland onion (sliced thin)

1 tbsp ghee

400 ml cooking oil

1/2 bottle of tomato sauce (preferably Del Monte)

1 tbsp tomato puree

1/2 cup of water

Salt and sugar

Instructions

1. Boil the chicken in a big pot with a dash of yellow food colouring until half cooked. Drain the chicken and keep the chicken broth for the gravy. 
2. Toast slivered almonds in a hot pan until browned. Remove the almonds and add in some oil. Deep dry the raisins until they poof up and set aside. Add in the sliced holland onion until caramelised and set aside. 
3. Blend the caramelised onion with half of the toasted almonds and set aside. 
4. Mix the tomato sauce, tomato puree and water in a bowl. 
5. Heat up the cooking oil and ghee. Add in the sauce mixture and sauté until the sauce separates. 
6. Add in the blended onion, Kuzi powder and chicken broth. Cook for 10 minutes over low heat, stirring occasionally. 
7. Add in the evaporated milk. Leave to cook over low heat for 20-30 minutes, stirring occasionally. 
8. After the gravy is well mixed, add in the half cooked chicken and continue to cook for another 10-15 minutes over low heat. Salt and sugar to taste. Add water if the sauce is too thick. 
9. Fold in the remaining toasted almonds and fried raisins before turning off the heat.  

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.