Corned Beef Instant Prata Puffs for Sahur

Corned Beef Instant Prata Puffs Recipe

(A) INGREDIENTS:

• Instant Prata (SpringHome Brand)
• 1 large yellow onion, chopped
• 3 cloves garlic (12g), peeled and minced
• 1/2 tsp grated ginger
• 5 red chilli paid (bird's eye), minced
• 1/2 tsp salt, adjust to taste
• eggs
• 1 can corned beef

DIRECTIONS:

1. Heat about 4 tbsp of cooking oil in a pan. Once heated, add onions, garlic, ginger and chilli and stir-fry till fragrant.

2. Add corned beef and cook for about 5-7  minutes.

3. Crack 3 beaten eggs into the pan, this is optional. Let the eggs sit for 10 secs before stirring the beef mixture. When the eggs are cooked, off the heat and set the beef filling aside to cool.

4. Preheat oven to 190 degree celsius.

5. Assembling: Important note to remember here is, do not defrost the pratas. Work with one at a time, let the rest in the freezer until assembling time. 

Frozen prata is also very hard to work with. You want your prata to be a little soft but still firm and cold to touch.

6. Line a baking paper on top of your baking tray. The prata is going to be sticky, and it's going to be a messy affair if you don't work on a baking paper. so you must work fast.

 
7.  Cut the prata in halves. Fill each half with corned beef.

8. Fold over the half and use a fork to press on the edge of the prata to seal it. Repeat until finish.

9. Beat an egg and brush egg wash on prata puffs.

10. Bake puffs in a preheated oven for 20 minutes or until they become nice golden brown in colour.

11. Serve hot.

These puffs can also be made ahead and freeze. 

Click here to watch the video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #sahurideas 

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.

#fivefootfivesg #ramadhan2021 #apambalik #30days30recipes

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.

Click here to watch the video!

#fivefootfivesg #Ramadhan2021 #30days30recipes #sahurideas #Datebars

Chocolate Chip Scones

Chocolate Chip Scones Recipe

Servings: 8
INGREDIENTS:

• 240 gm all-purpose flour
• 30 gm sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 90 gm unsalted butter, hard cold
• 1 egg
• 85 ml milk
• 100 gm chocolate chips
• extra flour
• extra sugar

DIRECTIONS:

1. Pre-heat oven at 180°C

2. Add flour, sugar, baking powder and salt in a mixing bowl. Mix everything together with a spatula.

3. Next, cut in butter using a pastry cutter or a fork until the mix looks like fine crumbs. 

4. Whisk egg and milk together, save 1-2 tbsp for brushing later, then add the rest to the dry ingredients.

5. Stir with a spatula until mixture is roughly combined and form a shaggy dough.

6. Lightly flour the dough and knead it just until it comes together. Do not overwork on the dough or it will make the scones hard.

7. Flatten the dough and add half of the chocolate chips on it and fold. Add the rest of the chocolate chips and fold a couple more times until they are incorporated.

8. Flatten the dough again to make a circle about 2-3 cm thick.

9. Brush with the reserved egg mixture.

10. Bake scones at 180 degree celsius for 18 to 20 minutes or until the top is golden brown.

11. Let baked scones cool to room temperature before storing in an airtight container.

#fivefootfivesg #staysafe #scones

Ramadan 2020: Crispy Tofu Puffs with Fish Paste

Crispy Tofu Puffs with Fish Paste Recipe

Credit: ely_abdullah

INGREDIENTS:

• 400 gm fish paste 
• 130 gm tofu puffs (tau pok)
• a little chinese parsley/coriander leaves
• 4 red bird's eye chillies/red chillies, minced
• cooking oil
• sambal kicap

INSTRUCTIONS:

1. Mix fish paste, parsley and chilli together. Mix until well combined.

2. Make a small slit on the tofu and turn it inside out. Repeat until all done.

3. Fill the tofu with fish paste until done.

4. Heat the oil and fry the tofu until golden brown.

5. Remove from oil and serve with Sambal Kicap.

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020

No Fail Steamed Rice Cake

A no-fail recipe for a spongy, sweet and soft Asian steamed rice cake.

Steamed Rice Cake Recipe

YIELD: about 25 rice cakes

INGREDIENTS:

• 250 ml of water
• 100 gm cooked rice
• 100 gm sugar
• 100 gm rice flour
• 100 gm wheat / all-purpose flour
• 1.5 tsp (6 gm) instant yeast 
• food colourings
• 1 tbsp cooking oil

DIRECTIONS:

1. Add all the ingredients above, except oil and food colourings, into a blender. Blend until a smooth batter is formed.

2. [Optional] Divide batter into 3 portions.

3. Add 1/3 tsp of food colourings of choice into each portion. Mix well.

4. Cover with a lid and let the batter rest for at least 2 hours. 

5. Prepare steamer with sufficient water. Bring water to a boil.

6. While waiting for the water to boil, grease cake moulds with oil. 

7. Stir the batter well before pouring it into the cake moulds. Fill up until 3/4 of the mould.

8. Place on the steamer. Cover and steam on medium heat for about 15 to 20 minutes or until a toothpick comes out clean.

#fivefootfivesg #asianricecakes #steamedricecake

Crispy Fried Tempeh

Tempeh is a fermented soybean cake that is packed with nutrients. Try this Crispy Fried Tempeh recipe if you are looking for an alternative protein snack.

Crispy Fried Tempeh Recipe

Chicken stock can be replaced with vegetable stock/bouillon for a vegetarian option.

Freezes well.

INGREDIENTS

• 2 tempeh (square) sliced thin
• 8 red bird's eye chillies (cili padi) chopped
• 2 sprigs coriander leaves chopped
• 1 cube chicken stock
• 1 tbsp garlic paste
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 8 tbsp all-purpose/wheat flour
• 8 tbsp rice flour
• 150 ml - 200 ml water
• salt adjust to taste
• sugar adjust to taste
• cooking oil

DIRECTIONS:

1. Add all ingredients, except Tempeh and cooking oil, in a mixing bowl. Mix well until it forms a slightly runny batter.

2. Add tempeh and coat them well with the batter.

3. Cover the bowl with a cling wrap and marinate for 30 minutes in the fridge.

4. Heat enough oil in a frying pan. Once the oil is hot, fry tempeh on medium heat until golden brown. Fry in batches.

5. Remove and place fried tempeh on kitchen towels to drain excess oil.

6. Serve hot. Crispy Fried Tempeh is best eaten with Sambal Kicap.

#fivefootfivesg #tempeh #fingerfood

Potato and Egg Roti (Roti Boyan)

Potato and Egg Roti Recipe

This recipe yield 10 Roti Boyan.

For storage: lightly fry Roti Boyan and let cool to room temperature. Keep in an airtight container and freeze.

Other cooking options: air-fry / bake

POTATO FILLINGS:

• 1 kg potatoes peel and cut into smaller pieces
• 2 red onion finely diced
• spring onions chopped
• coriander leaves chopped
• 2 red bird's eye chillies thinly sliced
• 2 tsp salt 
• 2 tsp white pepper powder
• 60 ml cooking oil
• 4 large eggs

PASTRY:

• 650 g wheat flour
• 1/2 tsp baking powder
• 90 ml cooking oil 
• 320 ml warm water 
• 1/2 tsp salt

DIRECTIONS:

1. POTATO FILLINGS: boil cut potatoes until they are tender. Once cooked, transfer potatoes into a bowl and set aside. 

2. Heat oil in a wok and add diced onions. Stir-fry until onions become translucent.

3. Add a handful of mixed spring onions of coriander  leaves and chillies. Stir-fry for another 1 minute.

4. Next, add the potatoes, salt and pepper. Mix until combined for 2 minutes.

5. Transfer potato filling into a mixing bowl. And while the filling is still hot, add in eggs and mix well. Set aside.

6. PASTRY: add salt into the warm water. Stir to mix.

7. Sift flour and baking powder in a large mixing bowl.

8. Add oil into the bowl. Using fingers, rub mixture until it is crumbly and resembles breadcrumbs.

9. Next, gradually add in the warm water and begin kneading until mixture comes together to form a dough. Don't worry if the dough is not smooth at this stage.

10. Cover the bowl with a cling wrap and let dough rest for at least 30 minutes. Once rested, dough will become soft and pliable.

11. Divide and weigh dough into 100 g balls. Flatten each ball with a rolling pin to 4 - 5 mm thickness.

12. Add potato fillings into the middle and fold over each sides. Repeat until all pastry is used up.

13. Heat oil and shallow fry Roti on medium-low heat until golden brown.

14. Drain excess oil. Serve Roti Boyan with Sambal Tumis.

#fivefootfivesg #snacks #malaycuisiine

Mini Spicy Shrimp Rolls

As Chinese New Year is approaching, I'm sharing with you my mom's recipe for Hae Bee Hiam Rolls or Spicy Shrimp Rolls. Let's get busy and add this crunchy, delicious and addictive goodness to your snack platter.

Mini Spicy Shrimp Rolls Recipe

This recipe yield close to 300 mini rolls.

Refer to the video for the process of making.

INGREDIENTS:

• 1/2 teaspoon tamarind paste (without seeds) 
• 50 ml water
• 120 ml cooking oil
• large spring roll skins
• salt adjust to taste
• sugar adjust to taste
• cooking oil to deep fry rolls
• 140 gm dried red chillies cut and soak in hot water until rehydrated
• 200 gm dried shrimps wash and soak in hot water until rehydrated
• 150 gm shallots peeled
• 40 gm garlic peeled 

(A) PASTE/ "GLUE":

• 1 tablespoon all-purpose flour
• 3 tablespoons water

DIRECTIONS:

1. Blend rehydrated chillies with sufficient water into a smooth paste. Set aside. 

2. Blend shallots and garlic with sufficient water into a smooth paste. Set aside.

3. Dry blend rehydrated shrimps until fine. Set aside.

4. Heat wok to medium-low heat. Add blended shrimps and dry fry until it becomes light and dry. Stirring periodically to avoid burning. Transfer into a bowl and set aside.

5. Heat 1/2 cup of oil in the wok. Allow it to heat over medium heat.

6. Add blended shallots and garlic. Stir fry for 2 minutes.

7. Add blended chillies. Stir fry for about 10 minutes.

8. When oil begins to surface, add tamarind paste, 50 ml water, salt and sugar. Mix well.

9. Add shrimps. Stir continuously on medium-low heat for 20 to 30 minutes or until mixture has become light and almost dry. Transfer shrimp fillings into a bowl and let cool.

10. Mix ingredients (A) in a small bowl to make a paste.

11. Cut spring roll skins into 9 squares and put in a zip-lock bag or an airtight container to prevent drying. This goes the same for any unused sheets.

12. Peel a sheet from 1 square and lay it flat in a "diamond" position.

13. Scoop 1/3 teaspoon of shrimp fillings onto the sheet. Carefully fold the two sides and roll the sheet. Seal the edge with a little bit of paste that we have made earlier. Repeat until finish.

14. Heat some oil in a deep frying pan.

15. Fry rolls in batches on medium heat. Cook through until rolls turned into a nice golden brown colour and crispy.

16. Transfer fried rolls to a tray lined with paper towels to drain off excess oil.

17. Once cooled, keep rolls in an airtight container.

#fivefootfivesg #chinesenewyear #snacks

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