Aromatic scent of lemongrass, coconut milk, bay leaves and kaffir lime leaves slowly filled our kitchen as we steamed the jasmine rice with added turmeric to naturally give its distinct color. The spiced tempeh was well seasoned: salty, sweet yet spicy with a hint of acidity from tamarind. We made our own sambal with garlic, shallot, chilli, and diced tomato; slowly reduced it to intensify the flavour. As we tasted, we knew it’s going to be a badass when there was a smack in the face straightaway. This punchy yet addictive condiment would definitely pair well anything from eggs to fried chicken. Mom’s corn fritter also made its appearance, adding some texture with its golden crunchiness. On the other hand, twice cooked fried chicken tried to win the competition by bringing along crispy crumbs. We finally completed this dish with some warm salad of green beans, spinach, carrot and beansprout tossed in spiced coconut dressing.
- 2 cup Rice
- 2 ea Lemongrass, sliced
- 4 ea Kaffir Lime Leaves
- 4 ea Bay Leaves
- 3cm Turmeric (pound) / 2 tsp Turmeric powder
- 1.5 tsp Salt
- 0.5 cup Coconut Milk
- 2.5 cup Water
- 500 g Tempeh
- 45 g Shallot
- 3 clove Garlic
- 40 g Chilli
- 1 tsp Tamarind Paste mixed with 0.5 tbsp Water
- 0.5 tsp Salt
- 100 g Palm Sugar
- 0.5 cm Galangal
- 2 ea Bay Leaves
- 1 ea Lemongrass
- 50 ml Water
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- 1 dozen Egg
- 150 g Chilli
- 80 g Shallot
- 1 clove Garlic
- 1 ea Tomato (chopped)
- 1 slice Galangal
- 4 ea Kaffir Lime Leaves
- 0.75 tsp Salt
- 6 tsp Sugar
- 500 g Corn Kernels
- 16 g Garlic
- 35 g Shallot
- 28.5 g Red Chilli (chopped)
- 60 g Spring Onions (chopped)
- 80 g Plain FLour
- 10 g Corn Flour
- 1 ea Egg
- 200 g Peeled Prawn (chopped)
- 10 g Salt
- 3 g Pepper
- Rince rice in cold water, drain.
- Mix Rice with other ingredients.
- Cook in Rice Cooker.
- Cut tempeh into small pieces, season with pinch of salt, let it sit for 15 minutes, then deep fry, and set aside.
- Chop shallot, garlic, chilli in food processor, then stir fry together with galangal, bay leaves, and lemongrass until fragrant.
- Add tempeh, tamarind water and palm sugar. Add water gradually if too dry. Season with salt and mix well.
- Boil egg to your liking (I prefer soft boil), peel and deep fry (optional).
- Chop garlic, shallot and chilli in food processor, then stir fry with galangal and kaffir lime leaves until fragrant. Add chopped tomatoes, season with salt and sugar.
- Chop garlic, shallot and chilli in food processor.
- Mix with the rest of ingredients.
- Spoon in batter to deep fry.
