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Yellow Rice:

Chicken Lawar:

  • Boneless chicken breast 300 g
  • Royco Chicken Powder - 24 x 240 g 1 tsp
  • Shallots, sliced 25 g
  • Garlic, sliced 20 g
  • Red Thai Chilli 10 g
  • Lime Leaves, removed stem and thinly sliced 2 g
  • Lemongrass, crushed 1 pc
  • Ginger, crushed 5 g
  • Torch Ginger, finely sliced 7 g
  • Turmeric Leaves 1 pc
  • Pandan Leaves 1 pc
  • Galangal 10 g
  • Royco Chicken Powder - 24 x 240 g 4 g
  • MSG 5 g
  • Salt 2 g
  • Coconut, grated and sautéed 75 g
  • Refined Sugar 4 g

Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):

Savoury Tempeh:

  1. Yellow Rice:

    1. Cook lemongrass and bay leaves until you can smell the aroma.
    2. Add rice, RAK, coconut milk and water, then cook until you can smell the aroma.
    3. Put them in a rice cooker. Cook for approximately 30 minutes or until done.
  2. Chicken Lawar:

    1. Season the chicken with Royco and pepper, and steam until it is cooked. Cool it down, shred it, then set aside.
    2. Sauté all seasonings until you can smell the sweet aroma and it is cooked.
    3. Add shredded chicken, and stir it evenly.
    4. Season it with salt, pepper, Royco Ayam, MSG and sugar.
    5. Stir evenly for 5 minutes, then serve.
  3. Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):

    1. Mix all ingredients, stir evenly with a bit of texture.
    2. Roll banana leaves, fill with tofu batter, pin the two ends, and then steam until it is cooked.
  4. Savoury Tempeh:

    1. Sauté galangal, garlic, shallots, aromatic ginger, lemongrass, lime leaves until you can smell the aroma.
    2. Add water and remaining ingredients, then cook over a medium heat until the tempeh is cooked and the water has been soaked up.
    3. Once cooked, drain tempeh and galangal flakes.
    4. Heat the oil, then fry the tempeh until it is crispy, lift and drain.
    5. Fry the galangal flakes until crispy.
    6. Serve the tempeh with galangal flakes.
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