Aromatic Pandan Rice

• 2 cups rice
• 2 cups water
• ½ cup coconut cream
• 2 tablespoons bouillon paste (vegetable, chicken, fish, etc.)
• 2 lemongrass stalks, smashed
• 2 pandan leaves, knotted
• 4 salam (or bay) leaves 
• 1 inch ginger, sliced
• 1 inch galangal, sliced
• 1 teaspoon coriander seed

Air Fried Tofu + Tempeh

• 1 lbs tofu
• 1 lbs tempeh
• ½ cups cornstarch
• 1 tablespoon white (or black) pepper
• 1 teaspoon salt
• ¼ cup oil

Cashew Milk

• ¼ cup cashew 
• 1 cup water

Salted Egg Yolk Sauce

• 2 tablespoon margarine/butter/oil
• 2 sprig (~20-30 leaves) curry leaves
• 2 birds eye chili, minced
• 6 salted duck egg yolks
• 2 tablespoon sugar
• ¼ teaspoon MSG
• ¼ - ½ cup nut milk (optional if you want creamy sauce, but it will make the tofu less crispy over time)
• 1/8 teaspoon turmeric (optional for vibrant yellow color)

Salted Egg White Stew

• 6 salted duck egg whites
• 1 cup nut milk
• 2 tablespoon margarine
• 2 sprig (~20-30 leaves) curry leaves
• 2 birds eye chili, minced
• 2 tablespoon sugar
• ¼ teaspoon MSG
• 2-3 cup water
• 2-3 tablespoon bouillon paste (vegetable, chicken, fish, etc.)
• salt + white pepper, to taste
• 1 lbs silken tofu, sliced 
• 8 oz spinach

Serving alternatives: All of the components in this recipe are very versatile and can be used in a lot of different ways! The salted egg yolk sauce can be used with all kinds of proteins like chicken, shrimp, fish, etc. and can be served pasta for an "Asian style carbonara"

Aromatic Pandan Rice

• *Note: All aromatics are optional. These salted egg tofu would still go great with plain old white rice but if you have access to these hard-to-find spices then by all means make it!
  • Rinse rice under cold water until it runs clear
  • Place all ingredients in a pot or rice cooker and cook on medium heat, covered, for around 15-25 minutes
  • Discard the aromatics and fluff rice with spatula then serve

Air Fried Tofu + Tempeh

• Cut tofu and tempeh into 1 inch cubes and place in a bowl or container with a lid
• Sprinkle cornstarch, salt, and pepper on the bowl, close the lid and shake to coat all pieces. 
• Drizzle oil into the bowl and close the lid and shake again to evenly coat it. Optionally, use a cooking spray to make a light coating. 
• Transfer all the tofu and tempeh to the air fryer and make sure it's in all in a single layer separated. Air fry for 20 minutes at 400 F, alternatively you can also bake in an oven at 425 F, tossing half way. If you decide to deep fry the tofu and tempeh, then omit coating with oil and deep fry in high smoke point oil (like peanut or canola) for 5-7 minutes until golden brown. 

Cashew Milk

• Soak cashew in water overnight for a smoother consistency, but if you don't have time, then dry cashews would work fine as long as you have a high speed blender.
  • Drain the cashew and rinse in a strainer, then blend with 1 C water for 2 minutes until smooth

Salted Egg Yolk Sauce

• Heat up the oil on a pan then toss the curry leaves and birds eye chili and sauté for 1 minute until fragrant. 
• Mash the yolks into the pan and stir until it's frothy
• Add the rest of the ingredients and cook for another minute or so. 
• Coat the fried tofu and tempeh in the sauce and serve immediately 

Salted Egg White Stew

• Put the egg whites and nut milk in a high speed blender until smooth
• Heat up the oil on a pan then toss the curry leaves and birds eye chili and sauté for 1 minute until fragrant. 
• Pour the egg white paste into the pan and stir until it's frothy
• Add the rest of the ingredients and bring it to a boil. 
• Add the silken tofu and spinach and boil for 5 minutes until it's wilted.