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From the Burpple community

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.

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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.

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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!