Fried Fish Bee Hoon Soup

Fried Fish Bee Hoon Soup Recipe

Servings: 4

INGREDIENTS:

• cooking oil
• 800 ml chicken stock
• 100g dried anchovies, washed
• 500 ml water
• 15g ginger, peeled
• 2 tsp fish sauce
• 20g rock sugar
• salt to taste
• white pepper powder to taste
• green vegetables of your choice
• 75 ml evaporated milk
• 300g silken tofu, cubed
• 1 tomato, wedged
• 1-2 tsp sesame seed oil
• blanched bee hoon
• spring onion
• fried shallots

(A) MARINATE:

• 300g salmon fillet
• 1 tsp salt
• 1 tsp white pepper powder
• 1 tsp sesame seed oil

(B) COATING: 

• 60g corn flour
• 20g rice flour
• 1 tsp chilli powder

     

(C) DIPPING SAUCE:

• chopped chilli padi
• light soy sauce

DIRECTIONS:

1. mix fish slices with ingredients (A) and let marinate in the fridge for 15 minutes.

2. whisk ingredients (B) together.

3. coat marinated fish with the flour mixture.

4. heat cooking oil for frying. once oil is hot, fry the coated fish slices until crispy and lightly brown. set aside when done.

5. add chicken stock and dried anchovies in a soup pot and boil for 30 minutes.

6. after that, discard anchovies from the soup. lower the heat while you're doing this.

7. then, add water, ginger, fish sauce, rock sugar, salt, white pepper powder, 

vegetables, milk, tomatoes and sesame seed oil into soup.

8. stir gently or you'll break the tofu into pieces. continue to cook for another 1 minute. 

9. prepare dipping sauce by chopping up some chilli padi and doused with light soy sauce.

10. serve fish soup over blanched noodles. garnish with a sprinkle of spring onions and fried shallots.

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Hati Ayam Berempah

Hati Ayam Berempah Recipe

INGREDIENTS:

• 500 gm chicken liver, cleaned
• 1 big red onion, sliced
• 2 tsp coriander powder
• 2 tsp fennel powder
• 4 tbsp curry powder
• 1 lemongrass, bruised
• 1/2 tsp tamarind paste (without seeds)
• 3 tbsp dried chilli paste
• salt and sugar to taste
• chili padi optional
• water for boiling chicken liver
• cooking oil
• 400 ml water

(A) BLEND:

• 15-20 cloves shallots (150g), peeled
• 5 garlic (20g),  peeled
• 10g ginger
• 1/4 cup water

DIRECTIONS:

1. Blend all the ingredients (A) into a smooth paste.

2. Add enough water into a pot to boil the chicken liver.

3. Add chicken liver and boil for 20-30 minutes until they are firm. Remove and set aside.

4. Heat some oil. 

5. Add lemongrass and fry until fragrant.

6. Next, add the blended paste and dried chilli paste. Stir-fry for 2-3 minutes.

7. Add 400 ml water, curry, fennel and coriander powder. Mix well and cook until oil starts to separate.

8. Add salt, sugar and tamarind paste. Mix well.

9. Lastly, add boiled chicken liver and chilli padi. Stir fry for another 10 minutes until the rempah thickens. Off heat

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Corned Beef Instant Prata Puffs for Sahur

Corned Beef Instant Prata Puffs Recipe

(A) INGREDIENTS:

• Instant Prata (SpringHome Brand)
• 1 large yellow onion, chopped
• 3 cloves garlic (12g), peeled and minced
• 1/2 tsp grated ginger
• 5 red chilli paid (bird's eye), minced
• 1/2 tsp salt, adjust to taste
• eggs
• 1 can corned beef

DIRECTIONS:

1. Heat about 4 tbsp of cooking oil in a pan. Once heated, add onions, garlic, ginger and chilli and stir-fry till fragrant.

2. Add corned beef and cook for about 5-7  minutes.

3. Crack 3 beaten eggs into the pan, this is optional. Let the eggs sit for 10 secs before stirring the beef mixture. When the eggs are cooked, off the heat and set the beef filling aside to cool.

4. Preheat oven to 190 degree celsius.

5. Assembling: Important note to remember here is, do not defrost the pratas. Work with one at a time, let the rest in the freezer until assembling time. 

Frozen prata is also very hard to work with. You want your prata to be a little soft but still firm and cold to touch.

6. Line a baking paper on top of your baking tray. The prata is going to be sticky, and it's going to be a messy affair if you don't work on a baking paper. so you must work fast.

 
7.  Cut the prata in halves. Fill each half with corned beef.

8. Fold over the half and use a fork to press on the edge of the prata to seal it. Repeat until finish.

9. Beat an egg and brush egg wash on prata puffs.

10. Bake puffs in a preheated oven for 20 minutes or until they become nice golden brown in colour.

11. Serve hot.

These puffs can also be made ahead and freeze. 

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Yong Tau Foo Soup and Sweet Dipping Sauce

Yong Tau Foo Soup and Sweet Dipping Sauce Recipe

(A) SOUP:

• 2000 ml water
• 200 ml chicken broth (store-bought)
• 100g ikan bilis (dried anchovies), washed
• 100g dried soya beans, washed
• 15g garlic (2 cloves), peeled
• 10g ginger (2 medium slices), peeled
• 15g rock sugar
• salt to taste
• white pepper powder
• yong tau foo pieces (store-bought)

(B) SWEET DIPPING SAUCE:

• 120 ml water
• 1 tbsp black soy sauce
• 3 tbsp Hoisin sauce
• 1 tbsp brown sugar
• 1 tbsp oyster sauce
• 1 tbsp dried chilli paste or sambal
• 2 tsp sesame seed oil
• cornstarch slurry if needed

DIRECTIONS:

1. SOUP: Add ikan bilis, ginger and garlic into a filter pouch. Secure tightly.

2. Add water, chicken broth, soya beans and ikan bilis pouch into a pot. Cover pot with its lid and simmer for 1.5 hours.

3. After that, remove ikan bilis pouch from the soup. Discard contents.

4. Remove soya beans and set them aside. 

5. While the soup is still simmering, add yong tau foo pieces into the pot. Cook for 3-5 minutes and off the heat.

 
6. SAUCE: Add all ingredients (B) except cornstarch slurry into a saucepan. Gently simmer until the sauce thickens. Add slurry if you like a thicker sauce.

7. Serve hot with rice or noodles of choice.

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