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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Bubur Sum Sum

Bubur Sum Sum Recipe

(A) INGREDIENTS:

• 500 ml water
• 100g rice flour
• 200 ml coconut milk (I used 1 box of Kara brand coconut milk)
• 1 pandan leaf, knotted
• 1/2 tsp salt
• 1/2 tsp pandan paste (optional)

(B) SUGAR SYRUP:

• 300 ml water
• 150g gula melaka/palm suagr
• 3 tbsp sugar
• 1 pandan leaf, knotted
• cornstarch slurry: 1 tsp + 2 tsp water

DIRECTIONS:

1. Add all the ingredients (A) in a pot and whisk until the mixture has no flour lumps.

2. Turn on the heat and cook the mixture for 30 minutes on a very low fire/heat, stirring frequently to prevent lumps.

3. Remove from heat once the mixture is thick and heavy. Set aside. Mixture will harden slightly when it is cooled.

4. Sugar Syrup (B): Add all ingredients except cornstarch slurry into a clean pot. 

5. Bring to a boil, stir occasionally until sugar dissolves.

 
6. Add cornstarch slurry and continue cooking until syrup thickens.

7. Serve warm or chilled.

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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.

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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.

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

Apam Balik | Turnover Pancake

Apam Balik Recipe

INGREDIENTS:

• 250 gm all-purpose flour
• 50 gm sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 30 gm unsalted butter, melted
• 1 egg
• 360 ml water
• 1/2 tsp salt
• 1/2 tsp pandan paste

TOPPINGS:

• Sugar
• Cream corn
• coarsely grounded peanuts

DIRECTIONS:

1. Add all ingredients into a blender. Blend until it becomes a smooth batter. 

2. Pour the batter into a mixing bowl, cover and let it rest for 20-30 minutes at room temperature.

3. Heat a non-stick, heavy bottom pan. If you're not using non-stick, thinly brush your pan with butter.

4. Pour a ladle of batter onto the pan. More if you like a thicker apam. 

5. Cook on medium-low heat until air bubbles start to appear.

6. Add your favourite toppings. Traditionally, sugar, coarsely grounded peanut and canned cream corn are used.

7. Cover with a lid and let the batter cook through, and the sides start to pull away from the pan.

8. Remove from pan and serve hot.

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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. 

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

Kurma/Date Bars

Kurma/Date Bars Recipe

Makes: 9x13 inch pan

INGREDIENTS:

(A) Kurma Fillings:

• 350 gm dates, pitted (remove seeds) and roughly chopped 
• 240 ml water
• 60 ml orange juice/ 30 ml lemon juice
• 1/4 tsp cinnamon powder

(B) Crumbles:

• 100 gm quick-cooking oats - or any type of oats you have at home
• 200 gm all-purpose flour
• 100 gm brown sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1 tsp vanilla essence
• 185 gm unsalted butter, melted

DIRECTIONS:

1. Combine all ingredients for kurma fillings in a saucepan.

2. Cook the mixture on low heat until the dates become a thick, sticky paste. A jam-like consistency

3. Stir occasionally, we don't want the fillings to scorch at the bottom of the pan.

4. Once done, set fillings aside for later use.

5. Crumbs (B): In a mixing bowl, combine all dry ingredients together. Whisk thoroughly until well combined.

6. Next, pour in the melted butter and vanilla essence. 

7. Use a fork to stir the mixture until it comes together and looks like crumbles. 

8. Assembling: Line a 9x13' with baking paper. This is also where you want to preheat your oven @ 175 degree C for 10 minutes.

9. Pour half of the crumbles into the bottom of the pan. Using the back of the spoon, press the mixture firmly until evenly spread.

10. Next, layer with the date filling. Spread evenly.

11. Sprinkle the remainder half crumbles on top of the filling. 

12. Bake at 175 degree C for 40-43 minutes or until the bar looked golden brown.

13. Let the bar cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.

14. Cut it to whichever size you'd like or into bite-sized squares and serve them over milk.

NOTE: 

1. Use 450 gm dates if you'd prefer a thicker filling.

2. Orange/lemon juice is necessary to balance out the sweetness of the dates. But if you had neither on hands, it's fine too.

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#fivefootfivesg #Ramadhan2021 #30days30recipes #sahurideas #Datebars