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Spice Paste

  • Cinnamon Stick 5.0 g
  • Star Anise 3.0 g
  • Cardamom 2.0 g
  • Shallot Paste, blended 40.0 g
  • Young Ginger Paste 25.0 g
  • Garlic Paste 15.0 g
  • Kurma Powder 10.0 g
  • Cumin Powder 2.0 g
  • Margarine 80.0 g


Topping: Salted Egg Crumble


  1. Spice Paste

    • Heat up margarine and saute with all the dry and blended spices.
    • Add in the aromatics (kurma powder and cumin powder).
  2. Soup

    • Add in chicken, stir well and cook thoroughly. Then add in water and peanuts. Bring to a boil.
    • Add in rice, then bring to a boil until it becomes starchy. Stir frequently to avoid scorching at the bottom of the pan.
    • Add in coconut milk. Season to taste.
  3. Topping: Salted Egg Crumble

    • Mix all ingredients. Steambake 150ᵒC for 6 minutes. Set aside to cool.
    • Crumble it using fork, and ready to use for topping.
    • Ready for assembly with garnishes (fried shallots and local parsley).