What you need:
500g chicken/tiger prawn - season, coat lightly in flour and deepfry.
2 egg yolks + 3 tablespoons milk
20 pieces curry leaves
10g (or to taste) chillies, sliced thinly
30g butter (original recipe said - 10g teaspoon... huh, not sure what that means)
1 tablespoon oil
Flour, to coat
What you do:
- Beat the egg yolk lightly with the milk and set aside.
- Heat the oil with the butter in a pan and stir until butter is melted. Fry the curry leaves and chilli slices until fragrant.
- Pour the egg mixture slowly into the pot. Mix with a whisk until bubbly and flossy.
- Add in the chicken/prawn and mix until well-combined. Serve immediately.
To be honest, I'm really not sure how this recipe will work out. The original recipe (in Malay) sounds very confused and is missing a couple of steps, so I adjusted it to something that sounds more reasonable. You can probably try editing the steps too, see how it works out and well, hope for the best?
I've made this before, though using a different recipe, and unfortunately, the floss didn't turn out. I got a soggy mess, haha, so never felt like making it again. Especially since it's so easily available in Brunei, though if you're overseas, it would be a different matter, I guess. This is one of my favourite, favourite dishes here in Brunei, and I would surely miss it once I'm back in the UK. Sigh.
Anyway, good luck in making this, 1. Tell me how it goes! =)