Homemade Bak Kwa- Chef John See

Prefer not to use frozen meat, can use Twee Bak, pork belly etc...

After roll flat the meat, can either put it in fridge or use a hairdryer to cool blow it for 15-30mins before grilling it.

This is the gelatine recommended by the chef, can be bought in Sheng Shiong Supermarket.

Beef Rendang

Ingredients (serve 8):

1kg beef shin or leg (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods (optional)
1 lemongrass (cut into 4-inch length and smashed the white part)
400ml coconut milk (if use coconut cream, will be 200ml cream and 200ml water)
2 tbs tamarind juice (pulp soaked in some warm water and discard the seeds )
6-7 kaffir lime leaves (very finely sliced)
6 tablespoons toasted coconut, fried grated coconut in a DRY pan and stir continuously till golden brown, pound lightly (optional)
3 tablespoon sugar or to taste
1 tbs salt or to taste

Spice Paste:

5 shallots, sliced
1 inch galangal, sliced (blue ginger)
3 lemongrass, sliced (white part only)
5 cloves garlic, sliced
1 inch ginger, sliced
6 red chillies,sliced
4 dried chillies (soaked in warm water and remove seeds)
5 chilli padi, sliced (optional)

Method:

1. Blend spice mixture and oil to paste in a food processor.
2. Heat the pressure cooker, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and lemongrass and stir for 1-2 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted coconut, sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 25mins. After natural release, taste the gravy. If meat not tender, add a little more water and simmer for another 10mins.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Homemade Mee Hoon Kueh

Serve 4-5

Ingredients:

• Chye Sim
• Ikan bilis (bake for 5min and add in oil and bake for another 7-8mins)
• Eggs
• Shallots (fried will golden brown)
• Minced meat (marinade with light soy sauce, pepper and cornflour)

Making the Dough

• 220g plain flour
• 30g semolina flour (the dough will be more stretchy)
• 1 egg
• 1 tbs cooking oil
• 100ml water
• pinch of salt

1. Mix all ingredient and knead for 5-10 mins, add abit flour if too wet
2. Knead till it spring back a little when pressed with a finger
3. Cover dough with cling film or towel and let it rest for an hour.

Soup base

• 50g ikan bilis
• 100g dried soya bean
• 1-2 dried sole fish
• 1/2tsp sugar
• 2-3 1cm sliced raddish (optional)

1. Boil for 30mins

Method:

1. Drain away all ingredient in the soup base.
2. Roll the dough to thinner piece.
3. Pinch the dough piece by piece into the soup, let it cook for 3mins.
4. Add in chye sim, minced meat and egg.
5. Dish up and add in ikan bilis and shallots.

Tips: I found that the dough was placed in fridge overnight has better result. Dough is easier to roll and smoother.