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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#fivefootfivesg #Ramadan2021 #30days30recipes #iftarideas 

Ramadan 2020: Fried Mee Siam

Fried Mee Siam Recipe

Servings: 5
INGREDIENTS:

• 400 gm bee hoon noodle, soak in water to soften
• 4 tbsp fermented soy beans, wash and lightly mashed
• 5 tbsp chilli paste
• 300 gm beef, thinly sliced (you can also use prawns)
• 1 piece fishcake, sliced
• chives
• 200 gm beansprouts, remove tails
• 1-2 small fried firm tofu / taupok (puff tofu)
• 1/2 tsp salt, adjust to taste
• 2 tsp sugar, adjust to taste
• 1/2 cup cooking oil
• 1/2 cup water

(A) BLEND:

• 10 shallots
• 5 cloves garlic
• 5 tbsp dried shrimps, soak in water to soften
• 1/4 cup water

DIRECTIONS:

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

2. Heat oil and stir in blended ingredients. Stir until fragrant.

3. Add chilli paste and cook until oil starts to separate. Stir occasionally.

4. Add beef and water (add more water if needed). Simmer gently until beef slices are tender.

5. Next, add in mashed fermented soy beans. Mix briefly.

6. Stir in salt and sugar.

7. Add bee hoon. Stir-fry until well combined.

8. Serve Fried Mee Siam with calamansi lime, fried tofu/taupok and a boiled egg (optional).

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Soy Sauce Noodle

Soy Sauce Noodle Recipe

Servings: 5
INGREDIENTS:

• 500 gm yellow egg noodle
• 3 shallots, slice thinly
• 3 cloves garlic, mince finely
• 2 tbsp chilli paste
• green leafy vegetables of choice, chye sim/bok choy
• fishcakes 
• crab sticks
• 3 tbsp cooking oil

(A) MARINATE:

• 200 gm chicken fillet
• 1 tsp salt
• a little white pepper powder

(B) SAUCE MIXTURE:

• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1-2 tsp concentrated chicken stock
• 2 tsp sesame seed oil
• 2 tsp sugar
• 1 cup water

INSTRUCTIONS:

1. Mix all ingredients (A) into a bowl. Cover and marinate for 10 minutes.

2. Mix all ingredients (B) in another bowl and set aside for later use.

3. Heat cooking oil and saute onion and garlic until fragrant.

4. Add the chilli paste. Saute for 2 minutes.

5. Add chicken. Saute until chicken is cooked.

6. Next, add the sauce and simmer.

7. Add vegetables, fishcakes and crabsticks. Cook until vegetables are nearly wilted.

8. Finally, stir in the yellow noodles. Cook until sauce is evenly mixed with noodles.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Mee Bandung

Mee Bandung Recipe

Servings: 4-5
INGREDIENTS:

• 12 large-sized prawns, shelled and deveined
• 1 medium-sized squid, cut into rings 
• 500 gm yellow egg noodles
• 1 tomato, cut into wedges
• green leafy vegetables of choice
• 3 tbsp oyster sauce 
• 4-5 tbsp ketchup
• 6-8 tbsp dried chilli paste
• 1 tsp kicap manis (sweet soy sauce)
• 1 tsp salt, adjust to taste
• 2 tsp sugar, adjust to taste
• 1/4 cup cooking oil
• 4-5 eggs

(A) BEEF STOCK:

• 200 gm beef, thinly sliced
• 1 litre water
• 2 slices ginger

(B) BLEND:

• 10 shallots
• 5 cloves garlic
• 2 slices ginger
• 1/2 cup dried shrimps, soak in water for 10 minutes

(C) OTHERS:

• starch slurry: 2 tbsp cornflour + 1/4 cup water

DIRECTIONS:

1. Add all ingredients (A) into a pot. Simmer until beef slices are tender. Remove beef slices and set aside. Set aside beef stock for later use.

2. Blend ingredients (B) until smooth. Set aside.

3. Heat 1/4 cup cooking oil in a pot.

4. Once oil is hot, add prawns and stir-fry just until they changed colour. Remove prawns and set aside.

5. Continue by adding blended ingredients into the pot. Stir fry until fragrant.

6. Add chilli paste and stir fry until oil starts to separate.

7. Next, add beef stock, beef slices, oyster sauce and ketchup. Bring to a boil.

8. Add squid, salt, sugar and sweet soy sauce. Give a quick stir.

9. Add cornstarch slurry a little at a time until gravy thickens slightly.

10. Add tomato wedges.

11. Lastly, add eggs one at a time. Let eggs cook at a low simmer. Off heat.

12. Boil water in a small pot. Blanch noodles and vegetables for 30 seconds.

13. Drain noodles and vegetables and transfer to a serving plate.

14. Pour a generous amount of gravy over noodles.

15. Serve Mee Bandung with a wedge of calamansi lime and pickled green chillies at the side (optional).

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Seafood Hor Fun

Seafood Hor Fun Recipe

Servings: 5
INGREDIENTS:

• 12 medium-sized prawns, shelled and deveined
• 1 medium-sized squid, cut into rings 
• 1 piece fishcake, sliced
• 100 gm salmon fillet, sliced  
• 100 gm shimeiji mushrooms
• 150 gm chye sim or bok choy, washed and cut into 2cm long
• fried shallots

(A) NOODLE:

• 1 kg thick hor fun
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp cooking oil

(B) GRAVY:

• 3 cloves garlic, chopped 
• 1 slice ginger, julienned
• 1 tsp dark soy sauce
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame seed oil
• 1 litre water
• 1-2 chicken stock cube
• 1 large egg, beaten
• 2 tbsp cooking oil  
• salt, adjust to taste
• sugar, adjust to taste
• white pepper powder, adjust to taste
• starch slurry: 2 tbsp cornflour + 1/4 cup water

DIRECTIONS:

(A) NOODLES: 
1.loosen the noodles.
2. Add light and dark soy sauce to the noodle and mix until well combined.
3.Heat cooking oil in a wok. Once heated, add noodle and fry for 3 minutes or until evenly brown and has a little "char" (partially burn) to it. Remove and set aside.

(B) GRAVY: 
1. Add 2 tbsp cooking oil. 
2. Stir-fry garlic and ginger until fragrant.
3. Increase heat to high. Add prawns and squid and give a quick stir fry.
4. Add water, chicken stock, light sauce, dark sauce, oyster sauce, salt, sugar and pepper. Bring to a boil.
5. Add in fishcake, salmon, vegetable and mushrooms.
6. Add cornstarch slurry a little at a time until gravy thickens.
7. Lastly, add beaten egg a little at a time, slowly stirring as you go. Off heat.

(C) SERVING: 
Add 200 gm of fried hor fun to a serving plate and pour a generous amount of gravy on to it. Top with fried shallots and serve.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Singapore Laksa

Singapore Laksa Recipe

Servings: 10

INGREDIENTS:

• Vietnamese coriander (daun kesum) finely minced
• 1500 ml fresh coconut milk
• 10 pieces tofu puffs
• 1 kg large prawns
• 1 tbsp salt adjust to taste
• 2 tbsp sugar adjust to taste
• 2 kg laksa noodle
• beansprouts
• fishcakes
• hard-boiled eggs

(A) BLEND:

• 25 bulbs shallots (300 gm)
• 25 dried chillies rehydrated 
• 5 cloves garlic
• 5 red chillies
• 5 red cili padi (optional)
• 12 candlenuts
• 4 lemongrass
• 30 gm ginger
• 30 gm fresh turmeric
• 10 slices galangal (50 gm)
• 2 tbsp toasted shrimp paste/belacan (30 gm)
• 200 ml cooking oil

(B) DRY BLEND:

• 100 gm dried shrimps, rehydrated

(C) PRAWN STOCK:

• 2 tbsp cooking oil
• prawn heads from 1 kg of prawns
• 2 litre of water

DIRECTIONS:

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

2. Blend dry ingredients (B) until fine and set aside.

PRAWN STOCK: 
Heat 2 tbsp oil in a large pot.
Add prawn heads and fry for 10 minutes.
Add 2 liters of water and simmer on low heat for 60 minutes.

LAKSA GRAVY: 
Heat a wok.
Add blended dried shrimp and dry fry for 5 minutes. Remove and set aside.
Next, add blended ingredients (A). Stir-fry for 20-30 minutes or until oil separates.
Add dried shrimp back into the wok. Stir until well combined.

Remove prawn heads from the pot, and put all the stir-fried ingredients into the prawn stock.

Add a handful of vietnamese coriander and cook until the gravy comes to a boil.
Add salt, sugar and coconut milk.
Cook over low heat until gravy thickens. Mix occasionally to avoid the coconut milk from separating.
Finally, add the tofu, mix briefly and off the heat.

SERVING SUGGESTION:
Blanch some noodles, beansprouts and fishcakes.
Poach a few prawns.
Add hard-boiled eggs.
Pour the gravy with tofu over the noodles.
Top with a little sambal.

#fivefootfivesg #singaporelaksa #laksa

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

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

Mee Siam (with gravy)

Mee Siam is a local's favourite comfort food and is usually eaten for breakfast. This is a dish of thin rice vermicelli served with sweet and tangy gravy with just the right amount of spiciness.

  Mee Siam Recipe

INGREDIENTS:

• 400 g bee hoon (rice vermicelli)
• 3 tbsp cooking oil  
• 1 tbsp chilli powder
• 1/2 cup oil
• 1/4 cup water x 2 
• 7 tbsp fermented soy beans wash and lightly mashed
• 2 tbsp tamarind paste adjust to taste
• 1.5 litre water 
• 1/4 cup grounded peanuts
• 150 ml coconut milk
• 2 tsp salt adjust to taste
• 3 tbsp sugar adjust to taste

(A) BLEND:

• 20 dried chillies pre-soaked in hot water 
• 5 tbsp dried shrimps pre-soaked in hot water
• 1 red onion
• 7 shallots
• 7 cloves garlic
• 1 tbsp shrimp paste toasted 
• 1/2 cup water

(B) GARNISHES/SIDES:

• hard-boiled eggs
• puff tofu (tau pok) cubed
• beansprouts blanched
• chives
• calamansi lime 
• sambal tumis 

DIRECTIONS:

1. Soak bee hoon with tap water for 30 minutes.

2. Once softened, strain and soak bee hoon again with HOT water for 5 minutes. Strain again and set aside. (Note: depending on thickness, some bee hoon might take longer or shorter time to softened.)

3. Heat 3 tbsp oil in a wok and add chilli powder, give a quick stir. Then, add the bee hoon and fry until well combined. Transfer to a serving bowl.

4. Heat 1/2 cup of oil in a pot and add blended ingredients (A). Stir-fry on low heat for 15 minutes or until oil starts to separate.

5. Next, add 1/4 cup of water and stir-fry rempah for 5 minutes until oil separates.

6. Add another 1/4 cup of water and stir-fry again for 5 minutes until oil separates.

7. Add 1.5 litre water, fermented soybeans, tamarind paste, grounded peanuts, coconut milk, salt and sugar. Stir continuously until the mixture comes to a boil. Off heat.

8. Place one serving of prepared bee hoon in a bowl and add the gravy over the noodles. Serve with ingredients (B).

#fivefootfivesg #noodlerecipe #malayrecipe