Beef Shakshuka / Sabsuka

Beef Shakshuka Recipe

Servings: 5
INGREDIENTS:

• 500 gm minced beef
• 3 yellow onions, chopped
• 2 tbsp chopped garlic
• 2 tsp chopped ginger
• 4 tbsp meat curry powder
• 1-2 tbsp chilli powder
• 1 can diced tomatoes (400 gm)
• 1 small can tomato puree (170 gm)
• 3 tbsp tomato ketchup
• 1 tsp cinnamon powder
• 1 tsp black pepper powder
• 300 ml water
• 6 tbsp cooking oil
• 1-2 tbsp olive oil or melted ghee 
• 6 eggs
• coriander leaves
• fried shallots (optional)
• sliced bird'e eye chillies (optional)
• 2 tsp salt (adjust to taste)

DIRECTIONS:

1. Heat cooking oil.

2. Add chopped onions and stir-fry until they are softened.

3. Next, add the minced beef, chopped garlic and ginger. Cook until meat changes colour.

4. Then add curry, chilli, cinnamon and black pepper powder and salt. Mix well and cook for 5 minutes.

5. Add diced tomatoes and tomato puree. Mix until well combined.

6. Next, add tomato ketchup and water. Let simmer on medium heat for 30 minutes, stirring in between.

7. Transfer beef shakshuka into a baking dish.

8. Using the back of the spoon, make 6 wells and carefully crack an egg into each well.

9. Transfer into a pre-heated oven and bake at 180°C for 10- 12 minutes depending on how you'd like your eggs to be.

10. Once cooked, carefully remove from the oven.

11. Garnish with some chopped coriander leaves, sliced chillies or fried shallots and drizzle the dish with some olive oil or melted ghee. 

12. Serve with baguette.

#fivefootfivesg #staysafe #shakshuka

Hari Raya Special : Paru Goreng Belado

Resepi Paru Goreng Belado

Hidangan: 5
BAHAN-BAHAN:

• 500 gm paru, rebus dengan hirisan halia sehingga empuk
• 3 daun limau
• 1 asam keping (jika tidak ada, jus limau atau jus asam jawa)
• 4 sdb minyak masak
• 1 sdk garam, secukup rasa
• 2-3 sdk gula, secukup rasa
• 1 sdb serbuk kunyit
• 1 sdk garam
• minyak masak untuk menggoreng paru

(A) KISAR:

• 1 biji bawang sederhana besar (70 gm)
• 10 cili padi merah (+/-)
• 3 ulas bawang putih
• 4 batang cili merah
• 4 batang cili hijau
• 1 sdk belacan (optional)
• 2-3 sdb air 

CARA-CARA:

1. Potong paru rebus mengikut ukuran yang diinginkan. Gaul bersama serbuk kunyit dan 1 sudu kecil garam. Perap paru sekurang-kurangnya 15 minit.

2. Kisar kasar semua bahan (A). Gunakan pengisar kering, jika ada (tak perlu air). Ketepikan.

3. Panaskan minyak secukupnya untuk menggoreng paru yang telah diperap dan goreng hingga garing. Angkat dan ketepikan. Paru akan berubah menjadi lebih gelap apabila digoreng, jadi perhatikan dengan teliti untuk mengelakkan paru terlalu masak / hangus!

4. Pada kuali yang berasingan, panaskan 4 sudu besar minyak masak. Masukkan bahan kisar dan tumis hingga hampir kering.

5. Seterusnya, masukkan daun limau purut, asam keping, garam dan gula. Masak selama 1 minit.

6. Akhir sekali, masukkan paru goreng dan gaul sehingga paru tersalut rata dengan rempah.

7. Sedap dimakan dengan nasi...atau begitu sahaja!

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020 #hariraya2020

Hari Raya Special: Beef Lung with Chilli

Beef Lung with Chilli Recipe

Servings: 5
INGREDIENTS:

• 500 gm beef lungs, boiled with slices of ginger until tender
• 3 lime leaves
• 1 piece tamarind peel (if not available, lime juice or tamarind pulp juice)
• 4 tbsp cooking oil
• 1 tsp salt, adjust to taste
• 2-3 tsp sugar, adjust to taste
• 1 tbsp turmeric powder
• 1 tsp salt
• cooking oil for deep frying

(A) BLEND:

• 1 medium-sized red onions (70 gm)
• 10 red bird's eye chillies (+/-)
• 3 cloves garlic
• 4 red chillies
• 4 green chillies
• 1 tsp shrimp paste (optional)
• 2-3 tbsp water 

DIRECTIONS:

1. Cut boiled beef lungs into desired size. Mix together with turmeric powder and 1 tsp of salt. Marinate lungs for at least 15 minutes.

2. Blend all ingredients (A) coarsely. If you have a dry blender/chopper, omit the water and blend dry. Set aside.

3. Heat enough oil to deep fry marinated beef lungs and fry until crispy. Drain and set aside. Lungs will turn darker in colour when fried, so do keep a close look to prevent over-cooking/burnt lungs!

4. On a separate wok, heat 4 tbsp cooking oil. Stir in blended ingredients until rempah almost dries up.

5. Next, add lime leaves, tamarind peel, salt and sugar. Cook for 1 minute.

6. Lastly, add fried lungs and mix until the lungs are well coated with the rempah.

7. Best eaten with rice...or just as it is!

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020 #hariraya2020

Hari Raya 2020: Beef Rendang

Beef Rendang Recipe

Rendang is best served with lontong or ketupat during Hari Raya.  

Rendang if properly prepared, can keep for long - 3 to 4 months in the freezer. 

Don't rush the cooking process and you'd have a lip-smacking Beef Rendang for this Raya!

Servings: 5-6
INGREDIENTS:

• 1 kg beef (slow cooking cuts)
• 500 gm fresh coconut milk  
• 100 gm coconut paste (kerisik)
• 4-5 lime leaves
• 1-2 turmeric leaves, shredded

(A) BLEND:

• 3 red onions (270 gm)
• 10 red chillies
• 5 cloves garlic
• 5 stalks lemongrass, white only 
• 1 inch fresh turmeric (10-15 gm), peeled
• 1 inch ginger (10-15 gm), peeled
• 1 inch galangal (10-15 gm), peeled  
• 10 nos dried chillies, boil for 10 mins and drain
• 1/2 cup cooking oil

DIRECTIONS:

1. Blend all ingredients (A) until smooth and add the paste straight to a wok (no additional oil needed).

2. Stir fry the rempah on medium heat until it dries up. This might take about 15 to 20 minutes, so be sure to stir in between cooking to prevent burning.

3. Add beef and give a brief stir.

4. Stir in coconut milk, lime leaves and turmeric leaves. Cover wok with a lid and leave it to cook until beef pieces are tender (low to medium heat). Stir occasionally.

5. Once beef pieces are tender and gravy has thickened, add coconut paste. Mix until well combined.

6. Add salt and sugar, tasting as you go. Mix well and off the heat.

7. Serve with your favourite carbs.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Beef Lemak Cili Padi | Beef in Spicy Coconut Broth

Beef Lemak Cili Padi Recipe

SERVINGS: 6
INGREDIENTS:

• 500 gm beef - slice thinly
• 2 stalks lemongrass - halves and bruised
• 1 slice dried tamarind peel
• 1 turmeric leaf - shred
• 2 kaffir lime leaves - shred
• 300 ml thick coconut milk
• 250 ml water + 100 ml water
• 2 tsp salt - adjust to taste 
• 1 tsp sugar - adjust to taste

(A) BLEND:

• 8 cloves shallots (60 gm)
• 4 cloves garlic (30 gm)
• 20 cili padi/bird's eye chillies - adjust amount to taste
• 15 gm fresh turmeric - thumb-sized
• 1 lemongrass - white part only
• some water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Heat coking wok/pot. When it is hot, add the blended ingredients together with 2 bruised lemongrass. Saute over medium heat until the rempah dries up.

3. Then, add the beef together with 250 ml of water. Stir to combine and cover wok with lid. Let the meat cook for about 20-30 minutes or until it is tender.

4. Then add the tamarind peel, turmeric leaf, lime leaves, coconut milk, 100 ml of water, salt and sugar. Mix well and bring to a simmer. Stir occasionally to avoid breaking coconut milk.

5. Off heat and serve.

#fivefootfivesg #lemakcilipadi