Bergedel aka Fried Potatoes Patties

Ingredients:
700g peeled potatoes (use slightly firmer ones), cut into small pieces
(A)

• 2 tsp butter
• Pinches of salt and white pepper to taste

(B)

• 100gm minced pork or beef
• 1 clove garlic - chopped
• 150g fry shallots (sliced)
• 3 to 4 stalks spring onions, chopped
• 1 egg yolk

• 1 egg white (to be used later when frying)

Mashed potatoes

Method :

1. Boil potatoes till cooked. Peel off skin & mash while hot.
2. Add in (A) and adjust to your taste.
3. Add in (B) and mix well. Taste test at this stage.
4. Shape into balls and flatten slightly.
5. Heat oil for deep frying.
6. Dip patties into egg white and deep fry till golden brown.

Viola!! Drain the excess oil and serve!

Makes 12-14 patties.

Notes:
When mashing your potatoes, mash only about 70%. Leave the other 30% in rough chunks. This helps the patties hold their shape, and provides some 'bite'.

Patties can be lightly fried, cool & store in freezer. Defrost & deep fry till golden brown before serving.

Fried Mee Siam

It's Malay theme portluck this time since the next coming PH is Hari Raya. So I decided to prepare Fried Mee Siam, Bergerdel (fried potatoes patties) and Sambal Telur.

Ingredients:

• 1 packet of vermicelli (About 400-500g)
• Bean sprouts
• 15 shrimps, shelled and deveined (and marinated in a dash of soya sauce)
• 2 pieces fried bean curd/firm tofu (cut into strips and fried till slightly golden)
• 3 stalks Chinese chives, chopped into 1-inch length
• 1 teaspoon sugar
• Salt to taste (I didn't need any)
• Soy sauce or fish sauce to taste (I didn't need any)
• 3 tablespoons oil

Spice Paste (For 4 portions):

• 200gm Red Chilies (remove the seeds if you do not want it too spicy)
• 120g shallots (120gm)
• 120gm Garlic (120gm)
• ground Taucheo (aka fermented yellow bean sauce)
• 80g Oil

I have a great sis who did all the grinding work for me. That saves me alot of hassle on manual work! I ♥ you, Jie! U are simply the best!!! lolx

Grind Chili with Tauchew 

End product after frying

Garnish
2 eggs, lightly beaten and fried into an omelette or boil it
2 stalks scallions, chopped into 1/2-inch length (I omitted)
2 limes (cut into wedges)

1 red chili (thinly sliced)

Step by step:
1. Soak the vermicelli in water for about 15 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.

2. Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates. This ensures that the chillies are cooked through and you will not get that "grassy" taste of raw chillies. Add shrimps and chicken (if using), stir-frying until half done, then add the fried tofu pieces.
3. Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, if required, followed by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

4. Transfer the Mee Siam onto a big serving bowl and garnish with the omelette strips, chopped scallions, chilli and lime wedges.

Serve immediately.

Sambal Telur with Petai

Ingredients:

• 12 to 16 quails' eggs (hard-boiled and shelled)*
• 1 large red onion, sliced in rings
• 2 tbsp ketchup
• 2 tsp sugar
• Salt (if required, to taste)
• 1 handful ikan bilis - (I skipped this and replaced with Petai "smelly beans")

Sambal Paste:

• 10 red chillies 
• 10 shallots, peeled 
•  5 cloves garlic 
•  3 candlenuts or macademia, pounded 
•  1 lemon grass (only use the pale-coloured portion), cut as finely as you can

Step by Step:

1. In a skillet, heat 2 or 3 tbsp oil. Add in ikan bilis and fry till crispy. Set aside. 
2. In the same skillet, heat 3 or 4 tbsp oil, and add onion. Fry till onion has softened. Now add the sambal an d continue stir-frying over low heat until the oil floats. 
3. Add ketchup, sugar, salt and taste test. Lastly, add the eggs and ikan bilis/petai. Stirfry briefly to coat with sambal.

Serve! 

It's as easy as "ABC"!!!

It's Fried Udon again!

I decided it's fried udon again! This time, I threw in Mel's favorite "hot doggie", mince pork, prawns, shiitake mushroom, fried egg and veggie using my newly bot Japanese sauce from Isetan Scott Shopping center.

Viola! My nieces finished all!

Fried Udon

Bar Bar Black Sheep @ Cherry Avenue

Many many backlogs have piles up due to my laziness :p

This was an impromptu dinner during one of  my early shift week in January which I do not want to give it a miss! I would say my sister is a regular here but it was my virgin visit to this local style bistro-bar upmarket coffeeshop. The great thing about this place is that you can go with a bunch of multi-race friends or friends with different cravings cos they have not only Indian cuisine but also Thai and Western too. So everybody can be satisfied all at one place!

Bar Bar Black Sheep

The north indian stall at the rear, where they have tikkas, kebabs and tandoor etc!

North Indian Stall

Thai stall

Western stall, Smoke'Inn Frogz. Apparently, they serve the best burger in Singapore but I only get to know this later after reading from the web reviews.

Smoke'Inn Frogz Restaurant

Pasta and Burgers

Interesting tips box

Vietnamese Roll

Curry Chicken

Olive Fried Rice

Fried Omelette Pork

Garlic Naan

Stuffed Chicken

Mango Glutinous Rice

Food here is slightly a little higher but affordable. I would be glad to wine and dine here again on a less crowded weekday evening. 

879 Cherry Avenue (Bukit Timah Road)
Tel: +65 6468 9382
Sun to Fri: 11am – 12am
Sat: 10am – 12am

Though they have expanded to Robertson Quay and Boat Quay, I still prefer the old-school environment here.