FiveFootFive Sg: My Favourite Recipes

Corned Beef Instant Prata Puffs Recipe

(A) INGREDIENTS:

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. 

Beef Lung with Chilli Recipe

Servings: 5
INGREDIENTS:

(A) BLEND:

• 1 medium-sized red onions (70 gm)
• 10 red bird's eye chillies (+/-)
• 3 cloves garlic
• 4 red chillies
• 4 green chillies
• 1 tsp shrimp paste (optional)
• 2-3 tbsp water 

DIRECTIONS:

1. Cut boiled beef lungs into desired size. Mix together with turmeric powder and 1 tsp of salt. Marinate lungs for at least 15 minutes.

2. Blend all ingredients (A) coarsely. If you have a dry blender/chopper, omit the water and blend dry. Set aside.

3. Heat enough oil to deep fry marinated beef lungs and fry until crispy. Drain and set aside. Lungs will turn darker in colour when fried, so do keep a close look to prevent over-cooking/burnt lungs!

4. On a separate wok, heat 4 tbsp cooking oil. Stir in blended ingredients until rempah almost dries up.

5. Next, add lime leaves, tamarind peel, salt and sugar. Cook for 1 minute.

6. Lastly, add fried lungs and mix until the lungs are well coated with the rempah.

7. Best eaten with rice...or just as it is!

Beef Rendang Recipe

Rendang is best served with lontong or ketupat during Hari Raya.  

Rendang if properly prepared, can keep for long - 3 to 4 months in the freezer. 

Don't rush the cooking process and you'd have a lip-smacking Beef Rendang for this Raya!

Servings: 5-6
INGREDIENTS:

(A) BLEND:

• 3 red onions (270 gm)
• 10 red chillies
• 5 cloves garlic
• 5 stalks lemongrass, white only 
• 1 inch fresh turmeric (10-15 gm), peeled
• 1 inch ginger (10-15 gm), peeled
• 1 inch galangal (10-15 gm), peeled  
• 10 nos dried chillies, boil for 10 mins and drain
• 1/2 cup cooking oil

DIRECTIONS:

1. Blend all ingredients (A) until smooth and add the paste straight to a wok (no additional oil needed).

2. Stir fry the rempah on medium heat until it dries up. This might take about 15 to 20 minutes, so be sure to stir in between cooking to prevent burning.

3. Add beef and give a brief stir.

4. Stir in coconut milk, lime leaves and turmeric leaves. Cover wok with a lid and leave it to cook until beef pieces are tender (low to medium heat). Stir occasionally.

5. Once beef pieces are tender and gravy has thickened, add coconut paste. Mix until well combined.

6. Add salt and sugar, tasting as you go. Mix well and off the heat.

7. Serve with your favourite carbs.

Spicy Fried Potatoes and Anchovies Recipe

SERVINGS: 5
INGREDIENTS:

DIRECTIONS:

1. Fry potatoes until golden brown and set aside.

2. Next, fry the anchovies on lower heat until crispy. Set aside.

3. On a clean wok, heat 2-3 tbsp of cooking oil.

4. Stir in chopped tomatoes and cook for 1 minute.

5. Add onions, garlic, chillies and shrimp paste. Stir-fry until onions are softened.

6. Add chilli paste and cook until oil separated.

7. Add tamarind juice, salt and sugar. Mix well.

8. lastly, add fried potatoes and anchovies. Stir to combine and off the heat.

Crispy Tofu Puffs with Fish Paste Recipe

Credit: ely_abdullah

INGREDIENTS:

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.

Dried Tofu Skin Soup Recipe

Servings: 4
INGREDIENTS:

(A) BLEND:

• 1 medium-sized red onions
• 3 cloves garlic
• 1 tbsp dried anchovies (ikan bilis), wash and soak for a while
• water

DIRECTIONS:

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

2. Heat the cooking oil and add blended ingredients. Stir-fry until fragrant.

3. Next add in water, potatoes and carrots. Let simmer until potatoes and carrots are tender.

4. Later, add in salt, glass noodle and tofu skin. Bring to a gentle boil.

5. Lastly, add in eggs one at a time. Let eggs sit until cooked.

6. Garnish with spring onions and fried shallots.

Quail Eggs and Fishballs Sambal Recipe

Servings: 5-6
INGREDIENTS:

(A) BLEND:

• 2 medium-sized red onions
• 20 dried red chillies, soak in hot water for 15 minutes to rehydrate
• 5 red chilli padi (bird's eye chilli)
• 1 tsp shrimp paste (belacan)
• 1/4 cup water

DIRECTIONS:

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

2. Heat the cooking oil and add blended ingredients. Stir-fry until oil starts to separate.

3. Next add in 1/4 cup water, tamarind peel, cube stock and salt. Stir-fry until oil separates once again.

4. Later, add in sugar and give a quick mix.

5. Lastly, add in boiled eggs and fishballs. Mix until well combined and off the heat.

Fried Tempe in Sweet & Spicy Soy Sauce Recipe

Servings: 6
INGREDIENTS:

• cooking oil
• 4 tbsp kicap manis (sweet soy sauce)
• 2 tbsp oyster sauce
• 1 tbsp apple cider vinegar (or you can use white vinegar)
• 1/2 tsp salt, adjust to taste
• 1 tbsp sugar, adjust to taste 

DIRECTIONS:

1. Fry Tempe until golden brown and crispy. Remove and set aside.

2. Leave about 2 tbsp of the frying oil in the wok.

3. Add onions and stir fry until tender.

4. Next, add garlic and chilli. Stir fry until fragrant.

5. Then add kicap, oyster sauce, vinegar, salt and sugar. Mix well.

6. Lastly, add in the fried Tempe. Stir until well combined and sauce thickens.

Potato and Egg stir Fry Recipe

Kentang Boyan

Servings: 6-8
INGREDIENTS:

(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.

Spiced Coconut Floss Recipe

(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.