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.

Click here to watch the video!

#fivefootfivesg #Ramadan2021 #30days30recipes #iftarideas 

Chicken Chop with Black Pepper Sauce

Chicken Chop with Black Pepper Sauce Recipe

Servings: 2

INGREDIENTS:

(A) Marinate:

• 2 pieces boneless chicken thighs
• 1 tbsp light soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt

(B) Black Pepper Sauce:

• 1/2 yellow onion (70g), chopped
• 2 tbsp butter (30g)
• 2 tbsp coarse ground black pepper
• 500 ml water
• 1 cube beef stock
• 2 tbsp tomato sauce (30g)
• 2 tsp brown sugar (10g)
• 60 ml heavy cream
• 1/2 tsp salt, adjust to taste 
• cornstarch slurry - 1 tsp corn starch + 2 tsp water

DIRECTIONS:

(A)

1. Pat chicken dry with paper towels. 

2. Place dried chicken in between baking paper or plastic wrap. 

3. Pound chicken with a meat mallet or rolling pin. The back of a pan or pot works too.

Pounding the chicken will ensure faster and even cooking.

4. Place flattened chicken in a mixing bowl and add the rest of the ingredients (A). 

5. Rub marinade onto the chicken, cover the bowl and let it sit in the fridge between 30 to 60 minutes.

6. Once marinated, fry chicken in a pan with 1 tablespoon of oil. 

7. Fry until both sides are browned.

(B)

1. Melt butter in a pot.

2. Stir fry onions until softened.

3. Add black pepper and fry for 1-2 minutes until fragrant.

4. Add water, beef stock cube and tomato sauce. Cook on medium heat and bring mixture to a soft boil.

5. Add heavy cream, salt and sugar. Stir often until it comes to a simmer.

6. If the sauce wasn't thick enough to your liking, you may add the cornstarch slurry.

7. Serve chicken chop together with gravy and sides of choice.

Click here to watch the recipe video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #IftarDay3 #Iftarideas #chickenchop

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

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

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: Cuttlefish Kangkong

Cuttlefish Kangkong Recipe

Servings: 4-6
INGREDIENTS:

• 1 cuttlefish, scrubbed clean and cut into 2 cm length
• 200 gm kangkong
• 2 pieces small firm tofu, cut into cubes
• grounded peanut

(A) SAUCE:

• 3 tbsp rojak shrimp paste
• 3 tbsp ketchup
• 3 tbsp dried chilli paste
• 2 tbsp palm sugar, adjust to taste
• 1/2 tsp salt, adjust to taste
• 1.5 cup water

DIRECTIONS:

1. Add all ingredients (A) in a small cooking pot. Mix until homogeneous.

2. Bring pot to the stove and cook sauce mixture on medium heat. Stir occasionally until sauce thickens. (You can also add a cornstarch slurry to the mixture if you prefer a thicker sauce.)
Once thickened, off the heat and set the sauce aside for later.

3. Blanch the kangkong in a simmering water for 2 minutes. Set aside.

4. Next, blanch the cuttlefish for 2-3 minutes. Set aside.

5. Fry tofu until lightly browned. Set aside.

6. On a serving plate, add kangkong, cuttlefish and fried tofu. Add a generous amount of the sauce over and sprinkles of grounded peanuts. Serve.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

Ramadan 2020: Potato and Egg Stir Fry

Potato and Egg stir Fry Recipe

Kentang Boyan

Servings: 6-8
INGREDIENTS:

• 1 kg local potatoes, peel and cut into cubes
• 1 medium-sized red onion, sliced thinly
• 4 large eggs, beaten
• 150 gm minced beef
• 1 red chilli, sliced thinly 
• fried shallots
• coriander leaves
• white pepper powder, adjust to taste
• salt, adjust to taste
• 1/4 cup cooking oil

(A) BLEND:

• 1 medium-sized red onion
• 3 cloves garlic
• 2 tbsp dried shrimps, soak in water for 10 minutes
• water, just enough for blending

DIRECTIONS:

1. Fill a pot with enough water and boil the potatoes until tender. Set aside.

2. Blend ingredients (A) until smooth.

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

4. Add blended ingredients and stir fry until oil starts to separate; about 7 minutes on medium heat.

5. Next, add in the minced beef and cook until it changes colour.

6. Add boiled potatoes and mix well.

7. Add in beaten eggs and let eggs sit for about 30 seconds before stirring.

8. Stir and continue cooking until eggs are cooked through.

9. Season with salt and white pepper powder.

10. Sprinkle sliced red chillies, coriander leaves and fried shallots as garnishes.

11. Serve hot.

#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

Foul Medames | Stewed Fava Beans

Foul Medames is a popular Middle Eastern dish. A quick, easy and a hearty one dish meal, this comforting hot bean stew can be savoured at any time of the day.

Foul Medames Recipe

INGREDIENTS:

• 1 red onion diced 
• 1 tomato diced  
• 1 can red kidney beans
• 2 cans fava beans (broad beans)
• 300 gram minced beef
• 2 tbsp cooking oil 
• 2 tbsp ghee (clarified butter)
• 2 cans of water 
• 2 tsp salt (adjust to taste)
• 2 tbsp sugar (adjust to taste)

(A) BLEND:

• 10 shallots 
• 4 cloves garlic
• 20 gram ginger 
• 1 tbsp meat curry powder
• 1 tbsp black pepper powder
• 1 tbsp coriander powder 
• 1 tsp cumin powder
• 1/2 cup water

(B) GARNISHES/SIDES:

• ghee (clarified butter) melted
• fried eggs (sunny side up)
• chopped onions
• sliced green chillies
• calamansi lime 
• toasted bread 

DIRECTIONS:

1. Strain and wash all the beans thoroughly.

2. Mash all the beans until almost fine and set aside. (You can also blend half the quantity of beans in a food processor)

3. Blend all ingredients (A) into a smooth paste. Set aside.

4. Heat oil and ghee in a wok. When the ghee has melted, add diced onions and stir fry until they are softened.

5. Add blended ingredients and stir-fry for 10 minutes on low heat.

6. Next, add minced beef and stir-fry for another 10 minutes or until oil starts to separate.

7. Add the mashed beans and 2 cans of water (I used the bean's can). Stir until combined.

8. Add diced tomatoes, salt and sugar.

9. Slowly simmer for at least 1 hour with low heat. Stir periodically.

10. Off heat once the stew has thickened.

11. Serve Foul Medames with ingredients (B).

#fivefootfivesg #middleeasternrecipe #foulmedames

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

Ramadan 2020: Fried Macaroni

Fried Macaroni Recipe

Reduce or increase the amount of chilli paste according to taste.

Servings: 6 - 8 

INGREDIENTS:

• 1/2 cup cooking oil
• 6-8 tbsp dried chilli paste
• 300 gm beef, slice thinly
• 200 gm fish cakes/ fishball 
• 200 gm chye sim or any green leafy vegetables of choice
• salt, to taste
• sugar, to taste (if using)
• 2 tbsp tamarind juice (1 tsp tamarind pulp + 3 tbsp water) / lime juice
• 1 tbsp oyster sauce
• 1 tbsp chilli sauce
• 3 tbsp sweet soy sauce (kicap manis)
• 1 cube chicken stock

(A) BLEND:

• 3 red onion (320 gm)
• a little water

(B) BOIL:

• 500 gm macaroni 
• 3 tbsp salt
• water to boil the macaroni

CARA-CARA:

1. Blend ingredients (A) until smooth.

2. Boil enough water in a pot. When the water is boiling, add ingredients (B). Boil the macaroni for 8 minutes or follow the instructions on the back of the packaging. Drain and set aside after cook.

3. Heat the oil. Once hot, add the blended ingredients and stir-fry until fragrant. Stir-fry over medium heat.

4. Next, add the chilli paste and sauté until the oil has separated.

5. Add salt, tamarind juice or lime juice and beef slices. Add some water if needed. Reduce heat and cook until meat is tender. Stir once in a while.

6. Add sweet soy sauce, oyster sauce, chilli sauce and chicken stock cube. Mix well.

7. Next, add fishcake and macaroni. Mix until well combined.

8. Finally, add vegetables and cook until wilted. Off heat.

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).

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