Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To say that the egg is probably the best versatile ingredient in the world is an understatement. It is essential. Not only do we boiled, fried, baked, scrambled poached eggs, we also need eggs for baking, making desserts, making pasta, etc. Its usage is endless. When my grandma was lazy, she would whip up egg recipes in an Indonesian way. Sambal telur hancur is one of those recipes. Sambal telur hancur is stir-fried eggs with sambal in a large amount of oil. I took a different route with a double boiler and less oil; a chefy route to be exact. My grandma would probably kill me for doing so. I applied Heston Blumenthal's method and adapted J. Kenji López's way of making scrambled eggs. Heston's is using a double boiler and Kenji's is the addition of slurry. Cooking scrambled eggs on a double boiler allows you to have control of the eggs while the addition of starch adds that extra creaminess without any added cream. I love to serve my scrambled eggs over some toast and seared chicken ham. Enuff talking, let's start cooking. Ingredients: (Serve 2) Tapioca Starch, 2 TSP Unsalted Butter, 5g + 5g Whole Milk, 13g Kewpie Mayo, 1 TBSP Sambal Homemade , 1 TBSP Adjust To Preference Eggs, 175g or 3 Large Eggs Pink Himalayan Salt, Pinch Black Pepper, Pinch Fresh Lemon Zest, 1/2 Lemon Dried Parsley, Pinch Equipment: Double Boiler Cast Iron Skillet Directions: Please visit my " How To Make Sambal " page for the recipe. In a large bowl, add starch and 1.5 TSP of water. Mix until well combined and smooth. Add in 5g of butter and continue mixing until well combined. Add in milk, mayo, sambal, eggs and the remaining 5g of butter. Lightly mix well with a spatula. Do not overmix or whisk. Transfer the bowl over a pot of simmering water. Stir the egg mixture with a spatula. Continue stirring until the sides start sticking, the eggs start to scramble but still creamy. Immediately remove heat. I love to serve my scrambled eggs over some toast and seared chicken ham. Season the eggs with salt and pepper. Garnish with lemon zest and parsley. Serve immediately. Eggcellent... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: During my childhood, we would have fried boiled eggs (or thrice cooked eggs) and sambal sauce over some rice for dinner. That's it. We couldn't afford some fancy food like meat nor seafood; sometimes we would have breadcrumbs instead of rice if times were really bad. Sad but fond memories indeed. I thought of re-creating that dish, but I have a fried boiled egg recipe already (with sambal hijau). So I decided to try something different. Something Thai. Khai Jiao aka Thai Fried Eggs is a very popular Thai dish; you can find this dish on the streets or in some fancy restaurants. Khai Jiao will be perfect with the sambal sauce. Do not expect some smooth, no browning, elegant French omelette. This is a crispy, fluffy and greasy omelette. All you need is just 2 ingredients: eggs and fish sauce (which Thais will always have in their pantry). Tips for a successful Khai Jiao are all written in the directions down below. Let's get started with the recipe. Ingredients: (Serve 2) Sambal Sauce: High Quality Olive Oil, 1 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Gula Melaka / Palm Sugar, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Dried Curry Leaves, Pinch or Fresh Curry Leaves, A Handful Sambal Homemade , 2 TBSP Tomato Puree, 1 TBSP Oyster Sauce, 1 TBSP Fried Eggs: Grapeseed / Peanut / Sunflower Oil, For Frying Eggs, 2 Worchestershire Sauce or Fish Sauce, 2 TSP Garnishes: Pickled Cucumbers & Onions Homemade , A Couple Each Scallions Finely Chopped, A Handful Equipment: Cast Iron Skillet Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Make the Sambal Sauce Heat olive oil in a skillet over medium heat. Add onion, season with salt and gula melaka, and sauté until lightly caramelized. Add garlic, ginger, and curry leaves. Cook until aromatic. Stir in sambal and sauté until well combined. Deglaze with ¼ cup water. Add tomato puree and oyster sauce. Mix until smooth. Simmer gently. Taste and adjust seasoning with more salt or gula melaka if needed. Give it a final stir and remove from heat. Set aside. Fry the Eggs Use a small skillet for single-egg frying (or any skillet if making more than one). Heat 2 inches of oil over medium-high heat. Beat eggs with Worcestershire sauce using a fork until smooth. To check if oil is ready: insert a wooden chopstick—if bubbles form, it’s ready. Carefully pour in the beaten eggs; they should puff up and bubble immediately. Once the bottom is golden, flip and fry for 30 seconds. Remove and place directly onto the sambal sauce. To Serve Garnish with pickled cucumber and onions. Sprinkle with chopped scallions. Serve hot with butter-toasted bread on the side. The perfect bite? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This is one of my mother's creations. She is a career-driven lady as she ran her own fashion business. Yes, my mother was a fashion designer. We do not believe in getting a helper in our household, so, she had to juggle between her career and being a mother. She would whip up fast and easy recipes, such as this. Although her cooking was fast, easy and simple, it was still yummilicious nonetheless. Recreating this recipe is like walking down memory lane. Every step, every bite is nostalgic and do not expect some fancy sweet elegant French toasts. This is a savory, spicy, greasy and messy toast; a beautiful mess. What I love about having these toasts (besides having nostalgia), is that crispy exterior and soft custardy interior. It also has that extra umami that leaves you wanting more. You can use any bread you desire, I am just using some stale baguette. Oh yes, stale bread works best for this recipe and in closing, I really hope you give this recipe a try. Ingredients: (Serve 2) Eggs, 3 Sambal, 2 TBSP Red Onion Finely Minced, 1 Scallions Finely Chopped, A Handful Your Favorite Masala Powder (I'm using Madras), 1/2 TSP Sea Salt, Pinch Dried Mushroom Powder, Pinch Stale Bread, 6 Slices Kewpie Mayo, 12 Spread Sesame Oil, 1 TBSP Sesame Seeds, Pinch Nori Flakes / Dried Parsley, Pinch Equipment: Cast Iron Skillet Directions: Please visit my " How To Make Sambal " page for the recipe. Whisk together eggs, sambal, red onion, scallions, masala, salt and mushroom powder in a large shallow bowl until well combined. Spread the bread with mayo on both sides. Dredge the bread in the egg mixture, soaking for about 30 secs on each side. Spoon the onion and scallions over the bread. In a skillet over medium heat, add sesame oil, Once the oil is heated up, add in the bread, onion and scallions side down. Using the back of a spatula, gently press the bread so that the egg mixture adheres to the bread. Once the bottom is crispy brown, flip and cook for another 1 min. Remove from heat and transfer onto serving plates. Repeat the process for the remaining bread. Sprinkle some sesame seeds and nori flakes over the top. Serve immediately. Savory, spicy, greasy and messy; a beautiful mess. Cwispy exterior and soft custardy interior. Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: For as long as I can remember when we don't have any food on the table, I would just make sandwiches outta sambal and mayo. That will be my go-to breakfast or brunch or lunch. The more I grow older, the more I cook, bake, experiment and discover. And this is how I elevate from a simple sambal-mayo sandwich into something special. I think you have probably seen this in a fancy eatery which they use pastry instead of bread. Or maybe in a YouTube video? I hate bragging and taking credits, but this is one of the 1st recipes which I had posted back in 2012. I didn't know that it will explode into something viral (same as my black forest jar cake). Either way, it is fun re-vamping some old recipes. Every step is nostalgia. I will be revamping more and more old recipes in the future. Pls stay tuned. In the meantime, let's get started with the recipe. Ingredients: (Serve 3) Sesame Oil, For Brushing Sandwich Bread, 8 Sambal Homemade , 1/2 TBSP Adjust To Preference Kewpie Mayo, 1 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, 1 TBSP Turkey Bacon, 6 Slices Gula Melaka Syrup / Maple Syrup, For Brushing Eggs, 6 Sea Salt, Pinch Black Pepper, Pinch Dried Parsley, Pinch Equipment: Cast Iron Skillet Oven Muffin Tin Directions: Please visit my " How To Make Sambal " page for the recipe. Preheat oven to 190 degrees celsius or 375 fahrenheit. Brush muffin tin with sesame oil. Trim the crusts from the bread. Roll the bread using a rolling pin and slice it into halves. Push 2 slices of bread onto the sides of each muffin mold, making sure the bread sits fully. Plug the center hole with a smaller slice of bread, which is why we need 8 slices of bread. In a small bowl, mix sambal and mayo until well combined. Spread the sambal mixture into the bread cups. *If you need more sambal-mayo mixture, use the same ratio.* In a skillet over medium heat, add in oil. Once the oil is heated up, add in the turkey bacon slices. Once the edges start to crisp, flip and cook for another 30 secs. *We only wanna sear the bacon until the edges are crisp brown. They will finish cooking in the oven.* Remove from heat and transfer onto a plate. Brush the bacon with gula melaka syrup, on both sides. Place the bacon slices into the bread slices, overhanging, at the center, just where the bread ends meet. Crack an egg into a cup or bowl. Scoop out the yolk with a spoon and drop it gently into the cups, on top of the bacon. Fill the cups with egg white. Repeat the process for the remaining eggs. *I find that doing it this way will reduce the mess, as the bread cups may be overflowing with egg whites and cause a huge mess.* Wack into the oven and bake for 10 to 15 mins, or until the egg whites are set but still jiggly. Remove from oven, season with salt, pepper and garnish with parsley. Carefully unmold and transfer onto serving plates. Serve immediately. Yolk explosion... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video Nasi Lemak is an iconic dish throughout Indonesia, Malaysia and Singapore. There are literally thousands upon thousands of variations, from Nyonya Peranakan to Johor style to Singapore style to Medan style of Nasi Lemak. All have their own uniqueness. But today, I am making my grandma's recipe with a twist. A twist that is inspired by Chef Saúl Schwarz . When I saw his video popped up on my feed, I knew that I have to give his idea a try. Check out his Instagram and Tiktok , give him a follow while you are at it. My grandma's recipe is her usage of carbonated water and fresh coconut milk. She explained that carbonated water actually makes the rice lighter and fluffier. I know I couldn't get any fresh coconut in this modern age, so, if you have access, please use fresh coconut milk. So, what makes this a healthier version of Nasi Lemak? We all know that most of the ingredients are mostly deep fried, from the sambal ikan bilis to the chicken and fish. But in this recipe, the chicken is actually boiled with the marinade. I added some tips along the way in the directions down below. The tips are to prevent a disastrous mess in the kitchen. Be sure to read and understand before proceeding. Ingredients: (Serve 4) Marinade: Banana Leaves, 1 Large + More For Plating Dried Shrimps, 1 TBSP Dried Scallops, 1 TBSP Dried Anchovies, 1 TBSP Shallots Coarsely Chopped, 4 Red Onion Coarsely Chopped, 1 Garlic Coarsely Chopped, 3 Cloves Ginger Coarsely Chopped, 1" Sambal, 2 Heaped TBSP Adjust To Preference Pandan Leaves Tied Into Knot, 4 Lemongrass White Part Only Crushed, 1 Kecap Manis, 1 TBSP Tamarind Juice, 1 TBSP Sea Salt, Pinch Gula Melaka, Pinch Chicken: Chicken Breasts Skinless Boneless, 2 Large Baking Soda, 1 TSP Nasi Lemak: Star Anise, 1 Cloves, 3 Hexa Food's Cinnamon Stick, 1 High Quality Olive Oil, 1 TBSP + 1 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Gula Melaka, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1/2" Pandan Leaves Tied Into Knot, 3 Lemongrass White Part Only Crushed, 1 Rice Preferably Basmati or Jasmine, 220g Carbonated Water, 200g Coconut Milk, 125g Garnishes: Pickled Cucumbers, Onions & Chilies, A Couple Each Equipment: Cast Iron Skillet Large Pot Blender 2 Large Mason Jars Rice Cooker Spice Grinder Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Prepare the Banana Leaves Wash banana leaves and pat dry. Lightly toast over an open flame to release aroma and soften. Cut into strips wide enough to line the 4 sides of mason jars. Slide strips into jars and set aside. Make the Sambal Marinade Soak shrimps, scallops, and anchovies in enough water to cover. Steam for 10 minutes over medium heat. While steaming, blend shallots, onion, garlic, and ginger with just enough water to blitz until smooth. After steaming, drain and discard liquid. Add seafood to the blender and blitz again until smooth. Transfer mixture to a skillet over medium heat. Stir in sambal, pandan leaves, lemongrass, kecap manis, and tamarind. Season with salt and gula melaka. Simmer until thickened, then remove from heat and let cool. Marinate the Chicken Dice chicken breasts into 1" cubes. Massage with baking soda and let sit for 15 minutes. Rinse thoroughly under running water and drain well. Add cooled sambal marinade and massage to coat evenly. Transfer chicken and marinade into prepared mason jars. Seal and refrigerate overnight. Prepare the Spiced Coconut Rice Toast star anise, cloves, and cinnamon until aromatic. Grind into a powder and set aside. In a skillet, sauté onions in olive oil with salt and gula melaka until lightly caramelized. Add garlic, ginger, pandan leaves, and lemongrass. Sauté until aromatic. Deglaze with a little olive oil and remove from heat. Wash rice thoroughly until water runs clear. Drain. Add rice to rice cooker with sautéed onion mix, carbonated water, and coconut milk. Season with salt and stir to combine. Cook according to your rice cooker's instructions. Cook the Chicken in Jars Line a large pot with a kitchen towel (make sure it sits flat and does not hang over the sides). Place jars upright in the pot. Fill with water to about 1" below the tops of the jars. Bring to a rolling boil. Once boiling, start the timer and boil for 15–20 minutes. Carefully remove the jars and unlid. Transfer contents to a serving bowl. To Serve Fluff the coconut rice once cooked. Lay banana leaves onto serving plates. Spoon rice over the leaves. Top with sambal chicken and spoon over some of the sauce. Garnish with pickled vegetables and chilies. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: BBQ Sambal Stingray is an iconic Singapore dish and I was supposed to share this recipe on the 9th of August to celebrate Singapore's 56th independence. The fact of the matter is, I wasn't happy with my 1st attempt. It felt rushed, tasted pretty blend and I couldn't bring myself to share that recipe with you lovely people. Besides, our national day celebration is postponed to 21st August (what an excuse eh?) That's an epic fail... Eventually, I decided to sit down and take the time to craft this recipe thoroughly, rather than just slapped the tempeh with some sambal, smoked it and called it BBQ Sambal Tempeh. Speaking of which, you must be wondering why tempeh and not stingray. Seaspiracy happened and if you have not watched the documentary on Netflix, I suggest you do. We are doing more harm and damage to this planet than we can possibly fathom. Plant-based food doesn't have to be boring, we just need to treat them the same way as we cook our meat. I figured that most of you lovely might not have a backyard or a stovetop smoker, so I introduced liquid smoke into the brine as well as the glaze. All you need to do is allow the oven to do its job. I know that it is a long list of ingredients. But, once you prepped them, it is just brinning, glazing, sprinkling and roasting. Be sure to use the best quality of tempeh that you can find. It makes all the difference. By any chance, if you are in Singapore, there is no reason why you shouldn't use Angie's tempeh . It is 100% organic and plant-based. I know that banana leaves are pretty scarce in most parts of the world, if you can't get your hands on banana leaves, you can use parchment paper. In closing, I hope you will give this recipe a try. Ingredients: (Serve 4) Tempeh: Tempeh Preferably Angie's Tempeh , 2 Large Slices (200g Each) Banana Leaves, 2 Large For Wrapping and 2 Strips For Serving Brine: Water, 500g Liquid Smoke, 6g Sea Salt, 26g Spice Rub: Mustard Seeds, 3/4 TBSP White Peppercorns, 1/2 TBSP Cumin Seeds, 1/2 TBSP Onion Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP Gula Melaka, 40g Sambal Glaze: Molasses, 25g Liquid Smoke, 13g Soy Sauce, 7g Sambal Homemade , 2 TBSP (Adjust To Preference) Garnishes: Pickled Cucumbers & Onions Homemade , For Garnishing Dried Coriander, For Garnishing Equipment: Cast Iron Skillet Oven Spice Grinder Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Prepare the Tempeh Use high-quality tempeh (e.g., Angie’s 100% organic plant-based tempeh). Wash banana leaves and pat dry. Toast leaves lightly over open flame to release aroma. Set aside. Make the Brine In a large bowl, mix all brine ingredients until salt dissolves. Divide into two bowls to keep tempeh submerged. Add tempeh to each bowl, cover, and refrigerate for at least 24 hours. Make the Spice Rub Toast mustard seeds, white peppercorns, and cumin in a skillet until aromatic. Blitz in a spice grinder to a fine powder. Add onion powder, garlic powder, and gula melaka. Blitz again until uniform. Make the Glaze Mix all glaze ingredients until smooth and well combined. Steam and Roast the Tempeh Preheat oven to 205°C (400°F). Steam the tempeh in the brine for 10 minutes. Let cool slightly. Lay banana leaves over parchment paper. Place steamed tempeh on banana leaves. Brush generously with glaze and dust with spice rub ( reserve ¼ for later ). Coat both sides. Wrap tightly with banana leaves and parchment paper. Transfer to a baking tray and bake for 10 minutes. Finish Roasting Unwrap carefully ( it’s hot! ), brush with more glaze, and dust with remaining spice rub. Return to oven uncovered and bake for 5–10 more minutes, until glaze is sticky and nearly dried. To Serve Plate with fresh banana leaves. Garnish with pickled cucumbers, onions, and a sprinkle of dried coriander. Serve immediately. Beautiful isn't it? Be sure to use the best quality of tempeh that you can find. The perfect bite? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: For as long as I can remember, I made this recipe after my tiny food tour in Bukit Bintang before Covid19. Yes, BC! This recipe is kinda a throwback. Other than the famous Ramly Burger, the Sambal Ikan Bilis sandwich is also another famous sandwich in Malaysia. Disappointedly, I didn't have the chance to taste it. My tummy just couldn't take in anymore after all the other yummilicious food. You can check out my food tour here . Since I couldn't taste the burger, I decided to make it. In case you didn't know, Sambal Ikan Bilis is a Malay term for stir fried dried anchovies with chili sauce. The Sambal Ikan Bilis sandwich in Malaysia is a very simple sandwich consist of just Ikan Bilis and a few slices of cucumber. I decided to tweet a few elements with some of my touches. I am using a fold-over bao rather than the usual burger buns. Yes! I live for them grill marks. I am also using a simple Greek style yogurt sauce to sorta cool down the spiciness and to cut thru' all that seafoody spicy richness as well. And so here it is my take on the Sambal Ikan Bilis sandwich. Hope you will enjoy making this sandwich as much as I do. Ingredients: (Make 4 bao sandwiches) Sambal Ikan Bilis: Dried Scallops, 1 TBSP Dried Shrimps, 1 TBSP Dried Anchovies aka Ikan Bilis, 2 TBSP Shallots, 4 Garlic, 3 Cloves Red Onion Coarsely Chopped, 1 Ginger, 1/2" Galangal, 1/2" Tomato Puree, 1 TBSP Belachan / Fermented Shrimp Paste, 1 TBSP Sambal Homemade , 3 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, For Frying Gula Melaka, 2 TBSP Adjust To Preference Dried Mushroom Powder, Pinch Tamarind Juice, 1 TBSP Peanut Butter Preferably Pic's , 1 TBSP Yogurt Sauce: Cucumber Peeled Shredded, 1/2 Coconut Vinegar / Apple Cider Vinegar, 2 TBSP Greek Yogurt, 75g Dried Coriander, Pinch Black Pepper. Pinch Sea Salt, Pinch Bao Sandwich: Homemade Turn Over Bao Homemade , 4 Equipment: Cast Iron Skillet / Pan Blender / Food Processor Directions: Please visit my " How To Make Bao / Turnover Bao / Mantou " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Prepare the Sambal Ikan Bilis Soak dried scallops, shrimps, and anchovies in warm water for 30 minutes. Drain and reserve  the soaking water. Blend shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal, and ¼ cup reserved seafood water until smooth. Set aside. In a skillet, heat 1" of oil over medium heat. Fry the drained seafood carefully ( it will splatter ) until anchovies are golden and crispy. Remove and drain, reserving 2 TBSP of oil in the skillet. Add sambal blend to the skillet. Add another ¼ cup seafood water to the blender to rinse it, then pour into the skillet. Add gula melaka and sauté until the sambal darkens in color. Stir in mushroom powder and tamarind juice. Add fried seafood and mix to combine. Stir in peanut butter until fully incorporated. No salt added as the seafood is already salty—season to taste if needed. Remove from heat and set aside. Prepare the Yogurt Sauce Place shredded cucumber in a sieve over a bowl. Add 1 TBSP coconut vinegar and a pinch of salt. Stir and let sit for 30 minutes. Transfer cucumber to a lint-free towel and squeeze out all excess liquid. In a mixing bowl, combine cucumber, yogurt, remaining 1 TBSP coconut vinegar, coriander, pepper, and salt. Stir until fully mixed. Taste and adjust seasoning. Chill until ready to use. Assemble the Bao Sandwiches Grill turnover bao on a hot griddle until light grill marks appear. Gently open each bao. Spread a layer of yogurt sauce inside. Fill with a generous scoop of sambal ikan bilis. Repeat for remaining bao. Serve immediately while warm. Don't ya just wanna take a bite? Recipe Video: Sambal Ikan Bilis Sambal Ikan Bilis Bao Sandwich This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: So here it is. A proper sambal ikan bilis pizza without any hack or shortcut. I mean if you are lazy and need to fix those cheesy spicy cravings, you can always make my Sambal Ikan Bilis Melt recipe. But if you are not feeling lazy, this recipe is for you. As I had mentioned before, this is a secret pizza item on the Canadian Pizza menu. Only true Singapore pizza lovers will know about the secret. I kinda love how the natural sunlight shines onto the pizza... I know it is a weird topping for pizza but please hear me out. I am a pizza purist. I am all about the holy trinity of dough, sauce and cheese. This grilled pizza qualifies. It has dough which is the grilled pizza, it has sauce which is practically the sambal ikan bilis and it has cheese. Just think of a spicy Margherita with anchovies. See where I am going? Anyway, you really have to give this pizza recipe a try. I know some of the ingredients are pretty hard to find outside of South East Asia, you can always discuss with me over a DM on my Instagram or drop me an email. My lines are open 24/7. And here's to some awesome grilled pizzas. Cheers! Ingredients: (Make 2 grilled pizzas) Sambal Ikan Bilis: Dried Scallops, 1 TBSP Dried Shrimps, 1 TBSP Dried Anchovies aka Ikan Bilis, 2 TBSP Shallots, 4 Garlic, 3 Cloves Red Onion Coarsely Chopped, 1 Ginger, 1/2" Galangal, 1/2" Tomato Puree, 1 TBSP Belachan / Fermented Shrimp Paste, 1 TBSP Sambal Homemade , 3 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, For Frying Gula Melaka, 2 TBSP Adjust To Preference Dried Mushroom Powder, Pinch Tamarind Juice, 1 TBSP Peanut Butter Preferably Pic's , 1 TBSP Grilled Pizza: Grilled Pizza Dough Homemade , 2 Sesame Oil, For Brushing Red Onion Finely Sliced, 1 Fresh Mozzarella, A Handful of Pinches Parmigiano Reggiano, For Grating Scallions Finely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Blender / Food Processor Griddle / Grill Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Prepare the Sambal Ikan Bilis Soak dried scallops, shrimp, and anchovies in warm water for 30 minutes. Drain and reserve the soaking water. Blend shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal, and ¼ cup seafood water until smooth. Heat 1" of oil in a skillet over medium heat. Fry the drained seafood until anchovies are crispy brown. Caution: will splatter. Remove seafood and drain, leaving about 2 TBSP of oil in the skillet. Add the sambal blend to the skillet. Pour another ¼ cup of seafood water into the blender to "clean" it and add that to the skillet too. Add gula melaka and sauté until color deepens. Stir in mushroom powder and tamarind juice. Add fried seafood and combine well. Stir in peanut butter until fully incorporated. No added salt needed—adjust only if necessary. Remove from heat and set aside. Grill the Pizza Roll out pizza dough and brush with sesame oil. Gently poke the dough all over with a fork. Heat a griddle over medium heat. Place the dough, oiled side down, onto the griddle. Press gently to ensure full contact with the surface. Brush the top with sesame oil. Grill until the bottom is almost charred. Flip the dough and reduce heat to medium-low. Spread a thin layer of sambal ikan bilis. Less is more. Scatter red onion slices evenly. Sprinkle pinches of fresh mozzarella. Lightly grate parmigiano over the top. Cover to steam and melt the cheese. Once cheese is melted and bottom is charred, uncover and remove from heat. Transfer to a serving plate and scatter scallions over the top. Repeat with remaining dough. To Serve Slice and enjoy immediately while hot and melty. The perfect slice? Recipe Video: Sambal Ikan Bilis Sambal Ikan Bilis Grilled Pizza This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video If you are an anime junkie like me, you probably have seen Foodwars! Eggs Benedict was completely flipped upside down with a Japanese twist; Eggs Benedict Don Fit For A Queen is created. I thought of recreating the dish myself too but with an Indonesian twist tho. I have broken the recipe down into 5 parts: rice, chicken, eggs, sauce and assembly/plating. Please read thru' before starting as some of the steps required 24 hrs sitting in the fridge. Anyway, this is actually my modern take on a classic Indonesian dish called Nasi Kuning, which literally translates to yellow rice. But in reality, it is rice cooked with turmeric, hence the color yellow. Nasi Kuning is usually served with ayam ungkep (Javanese fried chicken). But there are hundreds upon hundreds of variations, so I decided to create a new version with my gula melaka syrup and kecap manis. Not to brag, but this is probably the best chicken I'd ever created. Probably. As for the eggs, I had tried using the Foodwars! method for like 3 times, and sadly, it didn't work at all. In the end, I decided to do it the old-fashioned way. This may seem like a long process, but once you've prepped everything, it is pretty easy and straightforward. This shall bring the sambal series to a close. I hope you will give this recipe a try. Ingredients: (Serve 3) Rice: Long Grain Rice, 168g High Quality Olive Oil, 2 TBSP Lemongrass White Parts Only, 2 Kaffier Lime Leaves, 2 Garlic Thinly Sliced, 2 Cloves Pandan Leaves, 4 Tied Into a Knot Coconut Milk, 200g Sea Salt, Pinch Fresh Turmeric Juice, 2 TBSP From 2" Fresh Turmeric or 2 TSP Turmeric Powder Chicken: Brine - Cold Water, 500g Liquid Smoke (I'm using Stubb's ), 5g Sea Salt, 25g Chicken Thigh Boneless With Skin On, 3 Glaze - Gula Melaka Syrup, 25g Liquid Smoke (I'm using Stubb's ), 13g Kecap Manis, 7g Eggs: Eggs, 3 Unbleached All Purpose Flour, 42g Potato Starch, 18g Egg Beaten, 25g Ice Water, 100g Grapeseed / Peanut / Sunflower / Canola Oil, For Frying Sauce: Liquid Smoke (I'm using Stubb's ), 4g Worchestershire Sauce, 18g Sambal, 25g Tomato Puree, 48g Tomato Ketchup, 25g Coconut Vinegar, 18g Water, 43g Smoked Salt, 2g Gula Melaka Syrup, 25g Nasi Kuning: Fresh Lime Zest, 1 Lime Dried Coriander, Pinch Pickled Cucumbers, A Handful Equipment: Dutch Oven Oven Rice Cooker Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prepare the Rice Wash rice 5 times until the water runs almost clear. In a skillet over low heat, gently heat olive oil with lemongrass, lime leaves, garlic, and pandan leaves until garlic is just browning. Transfer everything (including oil) to the rice cooker bowl. Add coconut milk, salt, and turmeric juice. Stir to combine. Cook according to rice cooker instructions. Fluff rice once cooked. Brine and Glaze the Chicken In a large bowl, whisk water, liquid smoke, and salt until dissolved. Add chicken and refrigerate for 24–48 hours. In a small bowl, mix gula melaka syrup, kecap manis, and liquid smoke. After brining, transfer chicken to a tray skin-side up and brush with glaze. Chill uncovered for another 24 hours. Bake and Roast the Chicken Preheat oven to 90°C (195°F). Brush chicken with glaze and bake for 10 minutes. Repeat glazing and baking two more times (30 mins total). Increase oven to 200°C (395°F) and roast for 6 minutes. Rest before slicing. Soft Boil and Fry the Eggs Simmer eggs in 1" water, covered, for 5 minutes. Transfer to an ice bath and peel carefully. In a pot, heat 4" of oil to 180°C (350°F). Mix flour and potato starch. Add eggs and water to form a lumpy batter. Dip eggs into batter and fry until light golden brown. Drain on a wire rack. Prepare the Sauce In a saucepan, combine all sauce ingredients. Stir and bring to a simmer. Remove from heat. Assembly Simple plating (Food Wars-style) : Serve rice, sliced chicken, egg, and sauce side-by-side. Refined plating : Line a pastry ring with pickled cucumber slices. Press coconut rice inside and unmold. Top with sliced chicken and fried egg. Garnish with lime zest and dried coriander. Drizzle sauce over or around the plate. Eggplosion! Tender, juicy and succulent... Nostalgia... This plating... Or this plating? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video How do you like your eggs? Poached, softboiled, half boiled, fried, sunny-side-up or scrambled? Mine is scrambled. I love creamy scrambled eggs cos I can still taste bits and pieces of the eggs at a silky smooth consistency. This is probably the best way to wake up to on a holiday season morning. Yes! It is already October and it had been more than 2 years since the world has plunged into this crazy pandemic. Anyway, most of the time, the eggs served are too overcooked in my humble opinion. Almost like a custard. I know there are hundreds upon hundreds of how-to videos on cooking scrambled eggs. Most are from famous chefs, notably Gordan Ramsay. I still prefer cooking in a pot over simmering water. Guess who's technique am I using? It is none other than the great Heston Blumenthal. Cooking eggs in that method will give you more control since I love my creamy. I also learn another trick from Kenji López-Alt by adding starch; doing so, will keep the eggs moist and tender. As for the toast, I'm using a sourdough baguette. I prefer shallow frying them with some high quality olive oil and some garlic. I got this idea from an old eatery that I grew up visiting for brunch almost every weekend. They used to fry their sandwiches, so this is kinda like a homage. I added some of my turkey bacon jam for an extra "ummpphhh". In closing, I really hope you will give this recipe a try and impress your spouse for brunch in bed this holiday season. Ingredients: (Serve 2) Tapioca Starch, 2 TSP Unsalted Butter Softened, 5g + 5g Whole Milk, 13g Kewpie Mayo, 1 TBSP Dijon Mustard, 1 TBSP Heavy Whipping Cream, 10g Eggs, 175g or 3 Large Eggs Turkey Bacon Jam, 1 TBSP (Optional) Sea Salt, Pinch Black Pepper, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Dried Parsley, For Garnishing Toast, For Serving Equipment: Cast Iron Skillet Double Boiler Directions: Please visit my " How To Make Turkey Bacon Jam " page for the recipe. In a large bowl, add tapioca starch and 1.5 TSP of water. Mix until smooth and add in 5g of butter. Mix until fully incorporated. Add in milk, mayo, mustard, cream, eggs and the remaining 5g of butter. Using a spatula, stir the mixture until lightly combined. *Do not overmix as we need those lumps.* Transfer onto the double boiler . Continue stirring until everything is homogenous. Keep stirring until the sides start to cook. At this point, you can choose the type of consistency you desire. You can have creamy or slightly done or well done custard scrambled eggs. *Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.* Remove from heat and fold in turkey bacon jam. Taste and adjust for seasonings with salt and pepper. Serve immediately over some toast. Garnish with some lemon juice, zest and parsley. I pan fried my sourdough bread until crispy browned in 1/4 cup of high-quality olive oil. I also added some crushed garlic for aromatics. Recipe Video: