Bandung Cincau Soda & Cucur Crabsticks

Gather all ingredients: butter, brown sugar, candied ginger, rice flour, chicken stock powder, club soda water, matcha powder, crab sticks, garlic, lemongrass, krab steak.

Prepare the base of the Bandung by frying a small amount of garlic and lemongrass in a pan with some butter. Set aside.

In another bowl, mix rice flour with chicken stock powder to form a paste.

Gradually add club soda water while continuously stirring until you achieve the desired consistency for the Bandung. Adjust thickness by adding more club soda or water as needed.

Fold in the candied ginger and matcha powder into the mixture, ensuring it is well combined.

Pour this mixture over the fried garlic-lemongrass base and cook gently to prevent burning. The surface should become golden brown.

For the Cucur Crabsticks, cut the crab sticks into bite-sized pieces.

In a separate pan, heat oil for frying until it reaches medium-high temperature. Deep-fry the crab sticks in small batches until they are crispy on the outside and still slightly soft inside.

Once done, drain excess oil from the crab sticks using paper towels and set aside.

To serve, place the golden brown Bandung mixture in a cup or glass, garnish with the crispy Cucur Crabsticks. Enjoy while hot for best texture.