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

Click here to watch the video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #iftarideas 

Udang Masak Lemak | Prawns in Spicy Coconut Gravy

Udang Masak Lemak Recipe

INGREDIENTS:

• 500 gm medium-sized prawns, cleaned
• 600 ml water
• 400 ml coconut milk (I used 2 boxes of Kara brand coconut milk)
• 1 lemongrass, bottom half (bruised)
• 1 piece tamarind peel (asam keping)
• 2 pieces kaffir lime leaves (daun limau purut)
• 1-2 tsp salt, adjust to taste
• 1-2 tsp sugar, adjust to taste
• 1 tsp turmeric powder

(A) DRY BLEND/POUND:

• 1 medium-sized red onion (75g), peeled
• 5 green chilli padi (you can use all red or all green chilli padi)
• 10 red chilli padi
• 1 tsp toasted belacan/shrimp paste (5g), dry toast on a pan until belacan is dry and light

DIRECTIONS:

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

2. Add water, lemongrass and blended ingredients into a cooking pot. Stir and simmer on medium heat for 10-15 minutes.

3. Add prawns and let them cook just until they changed colour.

4. Add coconut milk, turmeric powder, lime leaves and tamarind peel. Stir until well-combined and continue cooking for another 2-3 minutes.

5. Lastly, add sugar and salt. Stir to mix and off the heat

6. Serve.

Click here to watch the video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #iftarideas #lemakudang

Kentang Ball with Sweet, Spicy and Tangy Gravy

Kentang Ball Recipe

Makes: 5 potato balls

INGREDIENTS:

(A) Minced meat Filling:

• 300 gm minced beef 
• 1 small red onion, chopped (35g)
• 1 clove garlic, minced (5g)
• 1 tbsp cooking oil
• 1 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1/2 tsp coarse black pepper powder
• salt if needed

(B) Potato Balls:

• 1000 gm potatoes, peeled and cut into 1/2 inch slices
• 4 tbsp fried shallot
• 1/2 tsp nutmeg powder (optional)
• 1 tsp salt, adjust to taste
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1 tsp white pepper powder
• 1 stalk chinese parsley or coriander leaves
• 2 eggs, beaten 

(C) Gravy:

• 2 medium-sized red onion, peeled (160g)
• 5 cloves garlic, peeled (30g)
• 1 thumb-sized ginger (5g)
• 20 dried red chillies, soaked in hot water
• 4 tbsp oyster sauce (60g) 
• 8 tbsp chilli sauce (120g) 
• 8 tbsp tomato sauce (120g)
• 800 ml Heinz halal chicken broth 
• salt, adjust to taste
• sugar, adjust to taste
• cornstarch slurry: 2 tbsp cornstarch + 5 tbsp water
• 20 dried red chillies, soaked in hot water

DIRECTIONS:

(A)

1. Heat oil in a saucepan. Saute onions for about one minute.

2. Add in minced garlic and saute for another 30 seconds.

3. Add in minced beef and stir fry until it changes colour.

4. Next, add in the rest of the ingredients (A) and cook until all the liquid dries up.

(B)

1. Fry potatoes just until tender. They don't have to be golden brown so it'd be easier to mash later.

2. Remove from oil into a mixing bowl. 

3. Mash the potatoes while they are still hot.

4. Add the rest of the ingredients (B) except eggs, and mix until well combined.

5. Portion potato mixture to 5-6 balls.

6. Flatten a ball and add minced meat filling.

7. Secure potato balls firmly, making sure there are no visible cracks or they will break open when frying.

8. Repeat until finish.

9. Next, dip the balls in beaten eggs and deep fry until golden brown.

10. Drain fried balls onto a paper towel.

(C)

1. Blend onion, garlic, ginger and dried chillies with 1/2 cup of water into a smooth paste.

2. Heat about 1/2 cup of oil and stir-fry paste until the oil starts to split. About 20 minutes on medium heat.

3. Next, add chilli, tomato and oyster sauce. Mix to combine.

4. Add in water and chicken broth. Stir and bring the gravy to a boil.

5. Once boiling add in sugar and salt. give a quick stir.

6. Optional: Add cornstarch slurry and stir gravy until it starts to thicken.

7. Serve. 

Note:

1. Chicken broth can be substitute with 2 cubes of beef or chicken bouillion. Add 800 ml of water.

2. You can add any vegetable to your liking or even noodles for a more filling meal. 

3. Kentang ball is also delicious with Soto gravy.

4. This kentang ball gravy tastes almost akin to mee bandung gravy. 

Click here to watch the video.

#fivefootfivesg #Ramadhan2021 #30days30recipes #IftarIdeas #KentangBalls #PotatoBalls

Hari Raya Haji Special: Chicken in Spicy Tomato Sauce (Ayam Masak Merah)

Chicken in Spicy Tomato Sauce Recipe

Servings: 7
INGREDIENTS:

• 2 blades pandan leaves (optional)
• 1 cinnamon stick
• 2 whole star anise
• 3 pods cardamom seeds
• 5 tbsp dried chilli paste 
• 4 tbsp canned tomato sauce (60 gm)
• 2 tbsp canned tomato paste (60 gm)
• 2 tbsp plum sauce (40 gm)
• 10 cherry tomatoes, cut in halves OR 1 tomato, diced
• 1 cup water
• a handful coriander leaves
• 2 tsp salt, adjust to taste
• 2 tbsp sugar, adjust to taste
• cooking oil

(A) MARINATE: 

• 7 pieces of chicken thighs (about 1.3 kg)
• 1.5 tsp turmeric powder
• 1.5 tsp salt

(B) BLEND:

• 10 small red onions (180 gm) 
• 5 cloves garlic (30 gm)
• 15 gm ginger 
• 15 gm galangal
• 1 lemongrass, white part only (25-30 gm)
• 1 tsp fennel powder (5 gm)
• 2 tsp coriander powder (10 gm)
• 1/2 cup water

DIRECTIONS:

1. (A) Mix chicken with turmeric powder and salt. Cover and marinate for at least 20 minutes in the refrigerator.

2. (B) Blend all ingredients into a smooth paste and set aside.

3. Fry marinated chicken until golden brown and set aside for later use.

4. Heat 8 tbsp of cooking oil.

5. Stir fry pandan leaves, cinnamon stick, star anise and cardamom until fragrant. Fry on low heat.

6. Next, add the blended paste and stir fry until fragrant on medium heat.

7. Add dried chilli paste and fry until oil separates, stirring in between.

8. Add tomato paste, tomato sauce, plum sauce and cherry tomatoes. Mix well until homogeneous.

9. Then, add the fried chicken and give a quick stir.

10. Add water, salt and sugar. Mix well and then let the mixture simmer for 30-40 minutes. Stir occasionally.

11. Once mixture has thickened, remove pandan leaves.

12. Sprinkle coriander leaves, mix a little and off the heat.

13. Ayam Masak Merah is ready to be served.

#fivefootfivesg #harirayahaji2020 #ayammasakmerah

Hari Raya 2020: Sambal Goreng Beancurd & Tempeh

Sambal Goreng Beancurd and Tempeh Recipe

Servings: 10
INGREDIENTS:

• 400 gm long beans, cut into 2 cm lengths
• 400 gm firm beancurd, cut into small cubes
• 400 gm tempeh, cut into small cubes
• 400 gm prawns, shelled and deveined (+/-)
• 2 red chillies, thinly sliced
• 1 green chilli, thinly sliced
• 1 medium-sized red onion, thinly sliced
• 3-5 tbsp tamarind juice , (1 tbsp tamarind pulp + 1/2 cup water)
• 2-3 lime leaves (optional) 
• cooking oil

(A) BLEND:

• 10 cloves shallots (120 gm)
• 5 red chillies
• 5 cloves garlic
• 2 stalks lemongrass, white only 
• 10-15 dried chillies, boiled for 10 minutes and drained
• 3 inch ginger (30 gm), peeled
• 3 inch galangal (30 gm), peeled  
• 1 tbsp (13 gm) shrimp paste, dry toast until light and dry
• 1/4 cup water

DIRECTIONS:

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

2. Heat some cooking oil and fry tempeh and beancurd separately. Drain and set aside.

3. Next, on a high heat, fry long beans for 30 seconds. This step is necessary if you're cooking a big batch of sambal goreng as per this recipe. This allows Sambal Goreng to last longer without going bad easily. Drain and set aside.

4. Continue frying with the prawns. Fry just until the prawns changed in colour. Drain and set aside.

5. Scoop out some of the frying oil, leaving about 1/4 to 1/2  cup in the wok.

6. On medium heat, stir in blended ingredients. Stir-fry until oil starts to separate.

7. Next, add sliced onions, sliced chillies, lime leaves, tamarind juice and coconut milk. Simmer gently until mixture thickens.

8. Lastly, add all the fried ingredients. Mix until well combined for 2-3 minutes or until rempah thickens as desired.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020 #hariraya2020

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

Fried egg Noodle (Mee Goreng)

Fried Egg Noodle (Mee Goreng) Recipe

SERVINGS: 4-6
INGREDIENTS:

• 400 gm egg noodle (Hokkien noodle)
• 2 squids (150 gm) - cleaned and cut into smaller pieces
• 12 prawns (200gm) - shelled and deveined
• 100 gm fish balls
• 2 cups water (500 ml)
• 200 gm chye sim - wash, cut and separate the stems and leaves
• 1 tomato - cut into 6 wedges (optional)
• 2 cili padi - sliced (optional) 
• 3 tbsp dried chilli paste (use about 10 dried chillies if you don't have chilli paste ready and blend together with ingredients (B))

(A) SOY SAUCE MIXTURE:

• 3 tbsp sweet soy sauce (kicap manis)
• 2 tbsp oyster sauce
• 3 tbsp tomato sauce

(B) BLEND:

• 1 red onion (100 gm)
• 3 cloves garlic (20 gm)
• ginger (5 gm)
• a bit of water for blending

(C) GARNISHES:

• Calamansi limes
• fried shallots

DIRECTIONS:

1. Mix all ingredients (A) into one bowl. Mix well and set aside for later use.

2. Blend all ingredients (B) until smooth and set aside.

3. Heat the oil and add the blended ingredients (B) and also the dried chilli paste. Stir-fry until oil separates.

4. Add mixed soy sauce (A), 2 cups water and chye sim stems. Cook until the sauce is boiling.

5. Add squids, prawns and fish balls. Let cook for 2 minutes.

6. Next, add the yellow noodles and mix well. Let the noodles soak in the sauce a little.

7. Lastly, add chye sim leaves, sliced cili padi and tomatoes. Stir until the vegetable is cooked and off the heat.

8. Garnish with Calamansi lime and fried shallots. Serve.


Note: I do not use salt or sugar in this fried noodle recipe, the soy sauce mix will suffice. However, you can also add salt / sugar if needed.

#fivefootfivesg #meegorengsimple #friednoodle

Stingray Asam Pedas

Stingray Asam Pedas Recipe

SERVINGS: 5-6

INGREDIENTS:

• 600 gm Stingray fish 
• 1/2 cup cooking oil
• 8 tbsp dried chilli paste (250 gm)
• 1 lemongrass (white part only) bruised
• 1 torch ginger cut into halves
• 1 tablespoon seedless tamarind paste
• 100 ml water X 2 
• 8 ladies' fingers 
• 2 tomatoes cut into wedges
• 400 ml water 
• 2 tsp salt adjust to taste
• 1 tsp tamarind paste + water (mix together to soak fish in)
• 1/2 tsp turmeric powder

(A) BLEND:

• 10 shallots (130 gm)
• 4 cloves garlic (20 gm)
• 1/2 cm ginger (10 gm)
• 1/2 cm galangal (10 gm)
• water for blending

DIRECTIONS:

1. Blend ingredients (A) into a smooth paste and set aside.

2. Mix 1 tsp tamarind paste with enough water. Soak fish in tamarind water for 10 minutes. Discard water and set fish aside.

3. Add the cooking oil into a wok and heat on medium low heat.

4. Add blended ingredients and stir-fry until fragrant. (3 minutes)

5. Next, add dried chilli paste and turmeric powder. Stir-fry until oil separates. (3-5 minutes)

6. Add 100 ml of water and stir-fry until oil separates (2nd stir-fry).

7. Next, add 1 tbsp tamarind paste and another 100 ml of water. Stir-fry again until oil separates (3rd stir-fry).

8. Add 400 ml of water, lemongrass and torch ginger. Bring to a boil.

9. Add fish and salt. Simmer until fish are cooked. To determine this, push a part of the flesh with your spatula, the fish is cooked when it easily flakes apart.

10. Add ladies' fingers and let cook for another 1-2 minute(s).

11. Lastly, add tomato wedges, stir to mix and off the heat.

#fivefootfivesg #asampedas #malaycuisine

Tenggiri Batang in Soy Sauce

Tenggiri in Soy Sauce Recipe

Servings: 4-6

INGREDIENTS:

• 1/2 cup cooking oil  
• 1 red onion thinly sliced 
• 2 thin slices of ginger
• 3 red bird's eye chillies/chilli padi (optional)
• 2 lemongrass bruised
• 3 cardamom seeds
• 2 star anise
• 2 tbsp dried chilli paste
• 1 cup of water
• 30 gm glass noodle soak in water to soften

(A) MARINATE:

• 4 steaks Tenggiri Batang fish (450 gm)
• 1 tsp salt
• 1/2 tsp turmeric powder

(B) SOY SAUCE MIXTURE:

• 2/3 cup sweet soy sauce/kicap manis (185 ml)
• 1 tbsp white vinegar
• 1 tbsp coarse black pepper powder

(C) BLEND:

• 5 shallots, peeled (40 gm)
• 3 cloves garlic, peeled (20 gm)
• 1/2 inch ginger (5 gm)
• 1/4 cup water

DIRECTIONS:

1. Mix all ingredients A in a mixing bowl. Marinate fish for 10 minutes.

2. Heat the oil in a wok. Fry fish until just lightly browned. Remove from wok and set aside for later use.

3. Reserve about 3 tbsp of the frying oil in the wok and reduce heat to medium low.

4. Add cardamom seeds, star anise, lemongrass, sliced onions and ginger slices. Stir-fry until fragrant.

5. Next, add blended ingredients (C) and chilli paste. Stir-fry until oil starts to separate.

6. Add soy sauce mixture (B). Stir and bring mixture to a simmer.

7. Add 1 cup of water (add more if needed) and let it come to a boil.

8. Lastly, add fried fish, rehydrated glass noodle and chilli padi. Let cook for another 3-5 minutes.

9. Off heat and serve.

#fivefootfivesg #ikankicap #fishinsoysauce #tenggiri

Prawn Sambal

Prawn Sambal Recipe

Servings: 4
INGREDIENTS:

• 1/2 cup cooking oil  
• 500 gm large prawns 
• 8 tbsp dried chilli paste
• 50 ml water X 3
• 2 tamarind peels
• 50 gm coconut palm sugar, adjust to taste
• 1-2 tsp salt, adjust to taste

(A) BLEND:

• 15 shallots, peeled (190 gm)
• 5 red bird's eye chillies (optional)
• 1 tbsp dried anchovies (10 gm)
• 2 thin slices galangal
• 1 tsp shrimp paste/belacan (5 gm)
• 1/4 cup water

DIRECTIONS:

1. Blend all ingredients (A) into a smooth paste and set aside.

2. Heat the oil in a wok.

3. Add prawns and fry just until they turned pink. Remove and set aside.

4. Reduce heat to medium low and add in the blended ingredients. Stir-fry until fragrant.

5. Add dried chilli paste and stir-fry until oil starts to separate. (1st stir-fry)

6. Add 50 ml water and fry until oil starts to separate. (2nd stir-fry)

7. Add tamarind peels and another 50 ml water. Fry until oil starts to separate. (3rd stir-fry)

8. Add sugar, salt and the last 50 ml water. Cook until the sugar dissolves.

9. Lastly, add in the prawns and cook for another 2 minutes.

10. Serve.

#fivefootfivesg #malayrecipe #prawnsambal

Sotong Masak Hitam | Squids in Black Ink Stew

Sotong Masak Hitam is a classic Malay dish. This recipe is easy and fast enough for everyday cooking!

Sotong Masak Hitam Recipe

INGREDIENTS:

• 7 medium-sized squids  
• 1 red onion sliced thinly
• 2 tbsp dried chilli paste
• 2 stalks lemongrass bruised
• 2 kaffir lime leaves
• 5 red bird's eye chillies sliced
• 1/2 tsp turmeric powder
• 1 tsp coriander powder 
• 1 tsp tamarind paste
• 1/4 cup water
• 2 tbsp sugar (adjust to taste) 
• 2 tsp salt (adjust to taste)
• 1/4 cup cooking oil

(A) BLEND:

• 1 red onion, peeled (100 gm)
• 6 cloves garlic, peeled (30 gm)
• 10 gm ginger
• water 

DIRECTIONS:

1. Blend all ingredients (A) into a smooth paste and set aside.

2. Clean squids thoroughly and cut into rings. Squeeze the heads to remove the beak and set aside the ink sacs.

3. Heat oil. Add sliced onions and stir fry until they are softened.

4. Add blended ingredients and stir-fry for about 3 minutes until fragrant.

5. Add dried chilli paste, lemongrass, kaffir leaves, and bird's eye chillies. Stir-fry until oil starts to separate.

6. Dilute tamarind paste with 1/4 cup of water, then add tamarind juice into the cooking.

7. Add squids, ink sacs, turmeric powder, coriander powder, salt and sugar. Simmer until squids are cooked.

8. Off heat.

#fivefootfivesg #malayrecipe #sotonghitam

Basic Sambal Tumis

The robust flavour of Sambal Tumis makes it a perfect complement to many Malay dishes. This basic Sambal Tumis recipe can be used on its own as a condiment for your Nasi Lemak, or as an additional ingredient to cook Nasi Goreng and many more other dishes.

(Basic) Sambal Tumis Recipe

This is a basic and simple Sambal recipe. You can add anything to it.

For storage: cool Sambal to room temperature first before storing in the freezer/fridge. 

INGREDIENTS:

• 1 teaspoon tamarind paste (Asam)
• 150 ml water
• 60 gm coconut palm sugar (gula Melaka)
• salt adjust to taste
• sugar adjust to taste

(A) FRY/BLEND:

• 10 red bird's eye chillies (cili padi)
• 2 tablespoons dried anchovies  wash and pat dry
• 1 teaspoon (14 gm) shrimp paste (belacan)
• 1 cup cooking oil

(B) BLEND:

• 45 red dried chillies cut into smaller pieces and wash thoroughly
• 20 shallots peeled
• 3 cloves garlic peeled

DIRECTIONS:

1. Heat the cooking oil. Add all ingredients (A) and fry for about 3 minutes on medium-low heat. Transfer ingredients together with its frying oil into a heat resistant bowl, set aside to cool.

2. Boil dried chillies in a pot for 20 - 30 minutes. Strain.

3. Next, add the chillies, fried ingredients and oil that's been cooled into a food blender. Blend mixture into a smooth paste.

4. Heat the wok that was used earlier. Once heated through, add the blended paste and stir fry rempah on medium-low heat for about 10 minutes or until oil starts to separate. (No additional oil is needed as we have already added it to blended ingredients.)

5. Dilute tamarind paste with water, then add the mixture into the cooking.

6. Add salt, gula Melaka and sugar, adjust seasonings to your preference. Stir through until well mixed.

7. Stir thorough until sugar dissolves and mixture is well-combined.

8. Serve as a condiment or refrigerate/freeze Sambal for future use.

#fivefootfivesg #basicsambal #malaycuisine

Mee Rebus (Non-Spicy)

Mee Rebus is a noodle dish that will excite the palate. It is sweet, tangy and savoury all at once. The perfectly blanched noodles are thickly coated with rich and flavourful gravy that had been simmered in beef stock and some spices. The secret of the concentration and sweetness of the gravy lies in the sweet potato.

Mee Rebus Recipe

Beef can be substituted with muttons.

Add or omit ingredients to suit your preferences.

INGREDIENTS:

• 2 stalks lemongrass bruised
• 1/2 cup coarsely roasted grounded peanuts
• 2 litres water
• 100 gm coconut palm sugar (gula Melaka)
• 2 tbsp sugar
• salt 
• yellow egg noodles (Hokkien noodle)
• 1 cup cooking oil

(A) BEEF STOCK:

• 700 ml water
• 500 gm beef sliced thinly
• 3 slices of ginger
• 1 stalk lemongrass bruised

(B) STEAM/BLEND:

• 500 gm sweet potatoes, peeled
• 1/2 cup water

(C) BLEND :

• 1 red onion
• 7 shallots
• 7 cloves garlic
• 20 gm ginger
• 25 gm galangal
• 2 stalks lemongrass
• 5 candlenuts
• 4 tablespoons dried shrimps soak for 10 minutes
• 4 tablespoons dried anchovies soak for 10 minutes
• 4 tablespoons fermented soya bean paste
• 3 tablespoons meat curry powder
• 1 cup of water

(D) CORNSTARCH SLURRY :

• 1 tablespoon cornflour
• 1/2 cup water

 (E) GARNISHES:

• beansprouts
• Calamansi lime
• red/green chillies sliced thinly
• fried shallots
• hard-boiled eggs
• fried firm beancurd cut into small cubes

DIRECTIONS:

1. Add all ingredients (A) into a pot and boil for 45 minutes or until beef slices are tender. Remove scums if any.

2. Once cooked, scoop out the beef slices and set aside. Strain the beef stock for later use.

3. Prepare steamer and steam sweet potatoes for 20 minutes or until tender. Then, blend the steamed sweet potatoes with 1/2 cup of water into a smooth puree. Set aside in a bowl.

4. Heat the oil in a pot. Once the oil is hot, add blended ingredients (C) together with bruised lemongrass in the pot. Stir-fry on medium heat until the oil starts to separate.

5. Next, add in the pureed sweet potatoes and mix until well combined.

6. Add grounded peanuts, water, beef stock and beef slices. Season with salt, gula Melaka and sugar - adjust to taste. Bring the mixture to a boil.

7. Mix ingredients (D) in a small bowl and pour mixture gradually into the cooking, stir until gravy thickens. Off heat.

8. Blanch some noodles and beansprouts. Strain and transfer into a serving bowl. Then, scoop a generous amount of gravy onto the noodles.

9. Serve Mee Rebus with a hard-boiled egg, fried beancurd cubes, fried shallots, sliced chillies and a Calamansi lime.

#fivefootfivesg #onedish #noodles

Spiced Coconut Floss | Serunding

Making Serunding Kelapa (spiced coconut floss) from scratch isn't as hard as you think. This recipe is simple, taking very little effort and no elbow grease.

Spiced Coconut Floss Recipe

Serves as a side dish to main dishes like Nasi Sambal Goreng or Lontong Sayur Lodeh.

Grated coconut can also be found at most supermarkets.

INGREDIENTS:

• 300 gm grated white coconut
• 1/2 teaspoon turmeric powder
• 3 tablespoons dried shrimps soak in hot water for 10 minutes
• 3 tablespoons dried chilli paste
• 1 teaspoon tamarind paste (Asam)
• 2 kaffir lime leaves
• 120 gm coconut palm sugar (gula Melaka)
• salt adjust to taste
• 1/4 cup cooking oil

(A) BLEND:

• 2 red onions
• 2 cloves garlic
• 30 gm galangal
• 30 gm ginger
• 2 stalks lemongrass 
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon cumin powder
• 1/4 cup water add more if needed

DIRECTIONS:

1. Combine grated coconut and turmeric powder in a mixing bowl. Mix well.

2. Heat a wok and add coconut mixture. Dry fry mixture on medium heat until the coconut becomes dry and light. Transfer to a bowl and set aside.

3. Add oil to the wok. Allow the oil to heat over medium heat then add blended ingredients (A) Stir fry until aromatic.

4. Add chilli paste and lime leaves. Stir fry until oil starts to separate.

5. Add tamarind paste, salt and sugar. Stir until well combined.

6. Add grated coconut. Cook on medium-low heat for 15 to 20 minutes or until the mixture dries up. Stir occasionally.

7. Serve with the main dish.

#fivefootfivesg #hariraya

Lontong Sayur Lodeh

Lontong Sayur Lodeh is basically a medley of vegetables cooked in spices and coconut milk. A staple menu for breakfast and during Eid celebrations, this dish is typically eaten with compressed rice cakes (Lontong). Side-dishes such as Serunding Kelapa, Begedil and Sambal Tumis makes the perfect complement to this dish.

Lontong Sayur Lodeh Recipe

(Mixed vegetables in coconut gravy)

This recipe yields between 6 to 10 servings.

INGREDIENTS:

• 3 small firm tofu halved 
• 1 square Tempeh cut into smaller pieces
• 200 gm carrots peeled, cut into strips
• 300 gm cabbage sliced thick 
• 100 gm long/french beans cut into 2 cm pieces
• 400 ml coconut milk
• 600 ml  water
• 30 gm glass noodle soak in water to soften
• sugar adjust to taste
• salt adjust to taste
• cooking oil

(A) BLEND:

• 2 red onions (230 gm) peeled
• 10 dried red chillies soak in hot water for 30 minutes
• 4 cloves garlic
• 25 gm galangal
• 2 stalks lemongrass white part only
• 6 candlenuts
• 15 gm fresh turmeric
• 3 tablespoons dried shrimps soak in hot water for 10 minutes
• 2 teaspoon toasted shrimp paste (belacan)
• 1/2 cup water

DIRECTIONS:

1. Heat some oil in a wok. Fry tofu and Tempeh separately until lightly browned. Remove and set aside.

2. Leave about 1/4 cup of frying oil in the wok. Proceed to add blended ingredients (A) and stir fry on medium heat for about 10 minutes or until oil starts to surface.

3. Mix coconut milk with 600 ml of water. Add mixture into the wok and bring to a gentle simmer, stirring occasionally.

4. Once the gravy has come to a simmer, add all the vegetables and softened glass noodles. Let cook until vegetables are tender.

5. Lastly, add fried tofu and Tempeh, salt and sugar. Adjust seasonings to your preference. Mix well and cook for another 1 minute.

6. Serve Sayur Lodeh with compressed rice cakes (Lontong).

#fivefootfivesg #hariraya #Malaycuisine

Sambal Goreng

Sambal Goreng is a protein-rich vegetable dish that consists of long beans, beancurd and tempeh, simmered in a mixture of spices and coconut milk. This recipe is easy and fast enough for everyday cooking!

Sambal Goreng Recipe

Omit dried shrimps for a vegetarian option.

Add or adjust the ingredients to suit your preference.

INGREDIENTS:

• 1 red onion sliced thinly
• 2 red chillies sliced thinly
• 150 ml coconut milk
• 1 teaspoon tamarind (asam) paste
• 50 ml water
• 200 gm long or french beans cut into 2 cm long pieces
• 3 small squared firm beancurd cut into small cubes
• 200 gm Tempe cut into small cubes
• salt adjust to taste
• sugar adjust to taste
• cooking oil

(A) BLEND:

• 10 dried red chillies soak in hot water for 10 minutes
• 2 tablespoons dried shrimps soak in water for 10 minutes
• 1 red onion
• 3 cloves garlic
• 1 stalk lemongrass 
• 30 gm galangal
• 1/4 cup water

DIRECTIONS:

1. Heat enough oil in a deep frying pan. Fry cubed beancurd and Tempe separately until lightly browned. Remove and set aside.

2. Remove some oil from the frying pan, leaving about 1/4 cup in. Add sliced onions and saute until translucent.

3. Add blended ingredients (A) and stir fry until oil starts to separate.

4. Add long beans, fried beancurd and Tempe. Mix.

5. Dilute tamarind paste with water then add the juice into cooking.

6. Add coconut milk, salt and sugar. Mix well and adjust heat to medium-low.

7. Stir through until coconut milk thickens up.

#fivefootfivesg #malaycuisine #easy

Sambal Goreng Pengantin

Cooking Sambal Goreng Pengantin usually involves a laborious preparations session in the kitchen. Just looking at the ingredients list and steps of preparation itself might easily scare some of you folks off. Fret not, using this recipe as a guide and with some patience involved, I can ensure that you might be surprised how simple it is to whip up a successful and delicious  Sambal Goreng Pengantin at the comfort of your own home.

Sambal Goreng Pengantin Recipe

One of the must-have dishes at Malay weddings and during Hari Raya celebrations here in Singapore.

Sambal Goreng Pengantin differs from the regular Sambal Goreng. One is rich in animals protein while the latter has more plants protein. However, the ingredients used and taste-wise are almost similar.

INGREDIENTS:

• 1 kg fresh prawns peel and devein
• 5 red chillies sliced thinly
• 5 green chillies sliced thinly
• 10 red bird's eye chillies (cili padi) sliced thinly
• 1 cup fried shallots
• 1 tablespoon tamarind (asam) paste
• 1/2 cup water
• 400 ml coconut milk
• 1 cup water
• 2 kaffir lime leaves
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• 3 tablespoons sugar adjust to taste
• 2 teaspoons salt adjust to taste
• 1 cup cooking oil

(A) BLEND:

• 4 red onions
• 9 cloves garlic
• 30 gm galangal
• 20 gm old ginger
• 3 stalks lemongrass white part only
• 2 teaspoons toasted shrimp paste (belacan)
• 25 red dried chillies rehydrated
• 1/2 cup water

(B) BOIL :

• 3 litres water
• 500 gm cow's lung
• 500 gm cow's liver
• ginger a few slices

(C) BOIL:

• 1 litre water
• 500 gm beef tenderloin
• ginger a few slices

DIRECTIONS:

1. BOIL (B): First, bring water to a slight simmer. Then add in cow's lung, liver and ginger slices. Boil for 90 minutes or until tender. Remove proteins and set aside to cool.

2. BOIL (C): In another pot, bring water to a slight boil. Add in the beef tenderloin and ginger slices. Boil for 45 minutes or until tender. Remove beef and set aside to cool. Do not discard beef stock, set aside for later use.

3. Once cooled, cut all proteins into small cubes. Then fry each protein separately until lightly browned. Set aside for later use.

4. In a large wok, heat up 1 cup of oil. Fry prawns and remove immediately once they turned pink. Set aside.

5. Continue cooking in the same wok, adjust heat to medium. Add in blended ingredients (A) and ALL sliced chillies. Stir fry until oil starts to separate.

6. Dilute tamarind paste with 1/2 cup water. Mix coconut milk with 1 cup water.
Add both tamarind juice and coconut milk into cooking. Also, add in lime leaves, fried shallots and all cubed proteins into the wok. Mix well and bring to a simmer.

7. When it has come to a simmer, add gula Melaka, sugar and salt, adjust enhancers to taste. Stir to mix and cook until mixture thickens.

8. Lastly, add in cooked prawns. Mix to combine.

#fivefootfivesg #hariraya #malaywedding #Malaycuisine

Potato Curry Puffs

Always great to be eaten at any time of the day, Potato Curry Puff is one of many local's favourite street snacks. With tender potato fillings wrapped in a crispy pastry, this deep-fried savoury snack appeals to both young and old.

Potato Curry Puffs Recipe

Dilute 1/2 teaspoon of salt into the cold water if you are using unsalted butter.

You can freeze any leftover dough or the potato fillings until next use.

Omit animal products for a vegetarian option.

INGREDIENTS:

• 350 gm boneless chicken breast/thigh cut into small pieces
• 4 large potatoes cut into small cubes
• 1 red onion diced
• 1 sprig curry leaves remove the stem (optional)
• 4 tablespoons dried chilli paste
• 2 tablespoons meat curry powder
• water
• salt adjust to taste
• sugar adjust to taste
• 4 tablespoon cooking oil

(A) MARINADE:

• 1 teaspoon meat curry powder
• 1/2 teaspoon salt

(B) BLEND :

• 1 medium-sized red onions 
• 3 cloves garlic
• 2 tablespoon dried anchovies soak for 10 minutes
• 8 tablespoons dried shrimps soak for 10 minutes
• 1/4 cup water, add more if needed

(C) DOUGH:

• 1/2 cup cooking oil
• 2 tablespoon salted butter
• 500 gm all-purpose/wheat flour
• 1 cup cold/iced water

DIRECTIONS:

1. Marinate chicken with ingredients (A). Mix well, cover with a cling wrap and set aside.

2. Prepare the fillings: Heat oil in a cooking pan. Saute diced onions until they are soft. Add curry leaves and blended ingredients (B), continue to fry until fragrant. Add chilli paste, fry until oil starts to separate. Add curry powder and fry for 2 minutes. Add chicken, cook until chicken has turned colour. Add potatoes and water, bringing water level almost to the surface of the potatoes. Add salt and sugar and give a quick stir to combine. Cover the pan with a lid and let simmer until potatoes are tender and the mixture is almost dry. Off heat and transfer the fillings into a bowl and set aside to cool. (Note: Remember to stir occasionally in between cooking to avoid burning.)

3. Prepare the dough (C): Heat oil and butter until mixture bubbles up. Next, pour the oil into the flour. Make sure to use a heat-resistant/stainless steel mixing bowl. Mix flour and oil using a wooden spoon. When flour is cool enough to touch, rub the flour with fingers until the texture resembles bread-crumbs. Next, add in cold water a little at a time, bringing the flour together until the sides of the bowl come clean. Cover the bowl with a kitchen towel or a cling wrap and let the dough rest in the mixing bowl for 30 minutes.

4. Let's make the puffs: By now, your dough has become pliable and soft to handle. Knead for a bit to form a smooth dough. Roll dough into small balls, about 30 grams each. Flatten each ball with a rolling pin to 2mm thick. Spoon potato fillings into the middle and enclose. Pinch to secure the edges. Crimp the edges using index finger and thumb, starting from one end to another. Repeat until all pastry is used up. Heat enough oil in the wok for deep frying. Fry puffs on medium-low heat until golden brown, turning them occasionally to get an even browning. Drain puffs on a paper towel. Homemade curry puffs are ready to be enjoyed!

#fivefootfivesg #snack #savoury #delicious #fingerfood