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Probably one of the biggest culinary faux pas, it is always advisable to use leftover rice that have been separated by hand and lightly coated with a little oil, salt and pepper, and egg yolk. It helps that the wok is well-heated, and the hand is swift too. No one wants to eat fried porridge, yes? Ok, that's all.
Turmeric-spiked tofu and tempeh (fermented soy bean cake) cubes, deep-fried until crisp, and served with generous spoonfuls of cabe hijau (blended green chillies and garlic). Ok, that's all.
Really missing this little boy of goodness that we had in Batam! Was soooo worth it for the price, and we had it consecutively for 2 days while we were there as it was simply incredible - crispy on the outside, fluffy and buttery inside. Can't get enough of it. If only they could come to Singapore and continue to sell at this price haha!
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#🐠inbatam
