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Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
The crepe batter: rice flour, plain flour, eggs, coconut milk, water, salt, pandan extract, whisked smooth, rested for 30 minutes. The filling (unti): palm sugar dissolves in a little water with a pandan leaf; fresh grated coconut stirs in; cooks for 5 minutes till just absorbed and sticky. Cool. Crepes cook for 1 minute per side in a small pan. Each crepe gets a heaped tablespoon of unti at one end; folds in the sides; rolls up like a cigar. Eats at room temperature.
The shortcrust uses lard (or vegetable shortening + butter) for the right crumbly texture; sugar gives the slight sweetness; egg yolk binds. Rolled to 3 mm thick, cut into discs slightly larger than the muffin-tin wells, gently pressed in, chilled. The custard: eggs whisk with hot sugar syrup (sugar dissolved in just-boiled water, cooled) and a small amount of evaporated milk for richness, plus vanilla. Strained twice for a glassy finish, ladled into the chilled shells, baked at 220°C for the first 8 minutes (to set the pastry edges) then 180°C for 12-15 more (until the custard is just-set with no visible jiggle in the centre).
Jasmine or basmati rice rinses, soaks for 30 minutes. Coconut milk, water, fresh turmeric (grated or pulped), lemongrass (bashed), kaffir lime leaves, salt and a knob of butter heat to a simmer. Rice drains; tips into the simmering coconut milk; absorbs the liquid over 18 minutes covered on low heat. Rests for 5 minutes off heat. Fluffed; lemongrass and lime leaves removed. Serves with sambal, fried egg, fried shallots.