Fried Prawns with Garlic

The kids preferred fried prawns to steam prawns and happen to browse thru yum yum magazine and saw something that I can adapt and it was well received.

Ingredients:
800g medium prawns, trimmed
3 tbsp cornstarch
oil for deep frying
1 clove garlic, peeled and sliced


Seasoning (mixed):
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp tomato sauce
1 tsp sugar

Method:
1. Coat prawns with cornstarch and deep-fry in hot oil until well cooked and golden brown. Dish and drain.
2. Add slice garlic and deep-fry until crispy. Dish and drain. Leave aside.
3. Bring seasoning to boil. Add prawns and stir-fy until well combined. Dish up.
4. Sprinkle the fried crispy garlic on top and serve.

Sweet Sour sauce Prawn

Recipe from yum yum issue 72

600g medium size prawns, trimmed and cut slit at the back
1 cup oil
1tbsp shredded ginger
1 tbsp shredded red chilli

sesoning
5tbsp plum sauce
1/2 tbsp lime juice
1tsp sugar
1/2 tsp salt
3tbsp water

1 green mango, peeled and shredded onto a serving platter

Method:

1. Heat up oil fir deep frying, deep frying, deep fry prawn until golden brown. Dish and drain.

2. Leave 2 tbsp oil and saute shredded ginger until aromatic. Add red chilli, seasoning and bring to boil.

3. Lastly add in prawn and stir well. Dish onto the serving platter lined with shredded mango. Serve.

Stir fry prawn with ketcup

This is a easy and common dish to do. Did my own version of this dish with the prawn given by mum in law some time ago.

Ingredients:
about 500g Prawns
chopped garlic
corn starch

Sauce:
6 tbsp ketcup
1 tsp vinegar
11/2  tbsp sugar
6 tbsp water

Method:
1. Rinse and trim prawn. Cut slit at the back of prawn, devein and marinade prawn with sugar, salt and pepper for 15min.
2. Coat prawn with corn starch. Fry in hot oil for 1-2 min. Remove and set aside.
3. Pour sauce ingredients in wok, stir fry for a while, then pour prawn back into sauce, stir fry the prawn till sauce thicken and dried. Dish and serve.

Breaded Fish Fillet

This is one of my preferred brand of frozen sutchi fillet, found it sometime last year at ntuc supermarket, thought that the packaging looks much appetising the the rest in the freezer, so bought it and did fish and chips, to me as long the fish didn't have the mud smell like some other brand its good enough. If there are stock of this brand I will buy and keep in freezer as the stock is not so frequently available.

Simply marinade it with salt, pepper and some sesame oil for about half hour, then coat with flour, egg and bread crumb,  then deep fried till golden color.

Assam Sotong

Craving for sontong or squid so I use my mum-in-laws chilli paste and cook some spicy sour squid.

Ingredients:
500g sotong/squid - weight is before cleaning and clearing the unwanted parts
1 tbsp chilli paste- the paste is quite spicy for me so i only use 1 tbsp
2 tbsp assam paste mix with half cup water- not sure how much to use but add in a few tbsp of the mixture and taste it before adding more
2 tbsp sugar

Method:
1. Clean and cut squid into smaller pieces.
2. Add squid into wok, stir for a while and there will alot of water in the wok. Throw away the water. Remove squid and set aside.
3. Add in a little oil, fry the chilli paste for a while, then pour in squid and a little assam juice and sugar. Taste the sauce, if not sour enough, add more assam juice. Dish and serve.

Steam Herbal Prawn

As we already had some fried food for Saturday lunch, so planned to steam the prawn instead of deep fried it for dinner. I only use some common herb like wolfberry(苟杞子), dang gui (当归), yu zhu (玉竹)and some cooking wine , water, salt and pepper, steam for about 8 min and a simple dish is done.

 

Fried Prawn in XO sauce (XO 酱炒虾)

Last Saturday, my friends and I attended XO chilli sauce class at Chef Cooking Studio conducted by Chef Keong, besides learning the xo sauce, he also teach a couple of dishes using the xo sauce, this dish is one of them. Chef Keong gave each student a small portion of the sauce so that we try it on dishes or use it as condiment. I intended to cook a prawn dish that day so this sauce came just in time, so did this dish for dinner.

Chilli Crab

While shopping for grocery on weekend morning, Kenny saw some female chilli crabs since is not so easy to get female crabs at supermarkets, bought two and cook it with my mom-in-law's chilli paste, we did this dish through taste and estimation, it taste as good as those selling outside.

Baked Salmon with Butter

Saw this dish in a book and thought its very quick and easy to do, I don't really like to cook salmon due its fishy smell during pan frying, but Trenyce love salmon so I try to find other

method of cooking salmon, instead of the pan fry version with teriyaki sauce. This dish turn out quite nice, doesn't smell as fishy as the usual pan fried version...

Ingredients:

Slice of salmon

some enoki mushroom (I use whats available at home i.e. king oyster mushroom)

1/4 sprig green onion (I don't have it so didn't add)

some shredded green and red bell pepper (I don't have it so didn't add)

30g butter

4 slice lemon

1 tbsp mirin } I added these for better taste

pinch of salt }

Aluminum foil



Method:

1. Wash salmon and pat dry, seasoned with a little salt.

2. Cut away roots of mushroom, sliced (for king oyster mushroom), wash and strain.

3. Brush some butter on aluminum foil to avoid stickiness. Put in salmon, lemon slice, mushroom, bell pepper, add in mirin sequentially, and seal the opening.

4. Bake salmon into preheated oven at 180degC for 8-10 min or until cooked.

Crispy Butter Prawns

Tried this recipe from Quick & Easy Hawkers’ Fair, I used normal chilli as I give the outcome benefit of the doubt that it will turn out less spicy so that kids can ate it too, lucky its not spicy at all.

Ingredients:
1 kg medium size prawns
8 cups oil for deep frying
50g salted butter
½ bowl curry leaves
1 tsp chopped chilli padi (I use 1 normal big chilli)

Batter:
3tbsp plain flour
2tbsp corn flour
1 egg
½ tsp sugar
½ tsp salt
100ml water

Seasoning:
1tsp sugar

Method:
1. Trim prawns, wash and drain.

2. Heat oil for deep-frying, coat prawns with batter and deep fry in hot oil until golden brown & cooked. Dish and drain.

3. Melt butter in a wok, sauté curry leaves and chilli padi until fragrant. Add in seasoning, prawns and stir fry until well mixed. Dish up and serve.

Black Pepper Crab

Wanted to cook black pepper crab that I learned at chef yong's class weeks ago, but couldn't find soft shell crab last weekend, so bought some crab to cook chilli crab but forgot to buy the main ingredient dried chilli or chilli paste, so used chef yong's black pepper sauce recipe and cook black pepper crab instead...

Stir Fried Curry Prawns

Kenny requested to cook curry prawns, so I did this dish with reference from yum yum magazine. I did twist the original recipe a little to make it more spicy, original recipe didn't have chilli paste added.

Ingredients:
3 tbsp oil
1 onion, removed skin and cut into chunks
15 pieces curry leaf
2 tbsp curry powder
500g prawns, trimmed, washed and drained

Spices (blended):
7-8 shallot, remove skin, sliced
5 pip garlic
10g ginger

1 tbsp chilli paste

Seasoning:
½ tsp salt
1tsp sugar
4 tbsp evaporated milk
2 tbsp water

Method:
1. Heat up oil, sauté spices until aromatic. Add in chilli paste, stir till combined. Add in onion, curry leaves, curry powder and stir fry until well mixed.

2. Add in prawns, seasoning and stir fry until prawns are cooked. Dish up and serve.

Fried Fish with Golden Garlic and Ginger

I thought fish is good for the kids, knowing that they hardly like fish dishes nowsaday but was craving for such fish dish, so just bought a small fish incase they do not like it but of cos I will cook dishes that they prefer. In the end, I was the only one enjoying it...

Ingredients:
1 tilapia fish or any fish
2 cups oil for deep frying
2 tsp minced garlic
2-3 tbsp shredded ginger

Gravy:
1 tbsp oil
1 tbsp dark soya sauce
1tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
100ml water


Method:
1. Heat up oil for deep frying, deep-fry fish until golden brown and crispy. Dish and drain.
2. Put shredded ginger into same wok and deep fry till crispy, then add in minced garlic and deep fry till crispy. Dish and drain. Place garlic and ginger on fish.
3. Gravy: Heat up oil, add in the remaining ingredients and bring to boil. Remove from heat and pour over fish. Serve warm.

Nasi Lemak

Saw discussion on nasi lemak at m4m about cooking nasi lemak using ice cream soda or coconut water. Since I have yet tried doing nasi lemak so I did it for weekend dinner, I adjusted the original recipe by add some coconut water, the rice turn out very fragrant with a little sweetness, the sweetness taste blends very well with the rice. The kids ate the recipe with non-spicy fried fish and soup, Kenny and I ate the rice with sambal kang kong, sambal prawn and fried peanut mix with fried ikan billis. Recipe from Leong Yee Soo's book.

Nasi Lemak
(10 serving)

Ingredients:
680g(24oz) thai rice
625g(22oz) grated coconut
455ml (16fl oz) water
1 ½ tsp salt
6 pandan leaves, tie into a knot
200ml coconut water

Method:
1. Wash the rice and soak it in water for 2 hours. Drain before use.

2. Use a piece of muslin to squeeze 225ml (8fl oz) No.1 milk from the grated coconut.

3. Add 455ml water and squeeze for No. 2 milk. Measure, then add water to obtain 740ml(26 fl oz) No.2 milk. (I replace 200ml of milk with 200ml coconut water)

4. Place rice in the rice cooker, stir in the No.2 milk, pandan leaves and the salt. Boil till rice is dry.

5. Rake the rice with a fork, add the No.1 milk and stir lightly to mix.

6. Leave the rice in the cooker to absorb the milk for another 20min. Serve warm.

Note:Stir rice once or twice whilst boiling. Do not stir any more when the rice is dry. Stir again only when adding the No.1 milk.


Sambal Prawn (Recipe from Local Delight)

Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
1. Mix tamarind paste with water. Strain to obtain tamarind juice.

2. Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.

3. Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.

Stir fry Spicy Top Shell

There was a can of top shell sitting in the kitchen cabinet for a long time. I wanted to cook it but not sure what combination goes well, so to be safe I make it spicy with my own combination.

Ingredients:
1 can of top shell – drain and slice
2 red chilli - chopped
4 shallot – peel and slice
2 pip of garlic – minced
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp sugar
coriander, chives

Method:
1) Blanch top shell in hot water, drained dry.

2) Heat wok with a oil, sauté shallot till brown or fragrant, add garlic and chilli, stir fry a while, add in top shell, fish sauce lime juice and sugar. Stir till well combined.

3) Off the fire, add some coriander and chives or spring onion, stir till combined and dish up.

Crispy prawn

Trenyce requested to have this prawn dish after she ate it at a japanese restaruant. Didn't manage to get straight prawns but still manage to get something similar.

Ingredients:

500g prawns

salt & pepper

1 egg -- beaten

tapioca starch or corn starch

bread crumb

Mayonnaise

Method:

1. Rinse prawns, remove shell, use toothpick remove vein on the back of prawn. Do a few horizontal slit on the front part of the prawn. Dry the prawns with kitchen towel.

2. Marinate the prawns with salt and pepper for 15mins.

3. Heat wok with oil for deep frying. Coat each prawn with tapioca starch, then coat with egg, then coat with breadcrumb, place into hot oil. Fry till golden color, remove and place on paper towel to let the paper soak away excess oil. Serve with mayonnaise.

Pan Fried Prawn with Gravy

I was in the mood to try different recipes so since there were prawns available the other day, I pick this recipe which was easy to follow, its not spicy as I removed the seeds of the chilli.

Ingredients:
500g Prawns
½ big onion (chopped)

3 pip garlic (chopped)
a few slice of ginger (chopped)
2 red chilli (chopped)

Seasoning:
2 tsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
pinch of chicken stock granules
pinch of pepper
½ tsp dark soya sauce
150ml water

Method:
1. Clean prawns, coat with corn flour. Heat up wok with oil until boils, deep fry prawns until golden. Dish and drain, set aside for later use.

2. Heat up wok, add a little oil, sauté rest of the ingredients until fragrants. Return deep fried prawns to wok and pour in all seasoning, stir frisky until gravy is thicken. Serve.

Stir Fry Spicy Squid

I have not ate such squid before, I always feel its chewy and tough to bite from the outlook, Kenny mentioned that its nice if cook well. So I tried frying it with some bulgogi sauce, turn out quite good and not tough at all.

Ingredients:
1 pcs processed squid
1 medium onion – cut wedges
20g ginger – minced
2tbsp mince garlic
1 red chilli – cut wedges
1 stalk spring onion – cut into short strips

Seasoning:
4 tbsp pork bulgogi sauce
½ tsp sugar

Method:
1. Cross scale the inner wall if the squid and then cut into prism shape and blanch in boiling water until cooked.

2. Heat up 3 tbsp oil in wok and sauté ginger, garlic and onion until fragrant.

3. Pour in seasoning and squid stir fry in high heat.

4. Toss in spring onion. Dish and serve.

Fish & Chips

Have tried doing this dish but unsuccessful, so did it again last weekend. And this round the result was good, at least the batter didn't drop off when deep frying. Recipe from Danny Cheok.





Ingredients:

1 kg Fish fillet

Seasoning:
2 tsp salt
2 tsp sugar
2tsp pepper

Batter:
200g self raising flour
100g corn flour
100 g rice flour
2 tsp baking powder
1 tsp baking soda

500g ice water

3tbsp oil

Method:

1) Rinse fish fillet. Marinade the fish fillet with sesoning for half hour.

2) For batter, add all dry ingredient in a bowl, the pour in water bit by bit to avoid lumps.Oil should be last to add to make the batter more smooth.

3) Add about 500ml oil to wok, heat up oil using medium heat, test the oil by dropping abit of batter, if batter bubble and float very fast, then its ready for deep frying.

4)Dry the fish fillet with paper towel, dip it in batter and place into oil. Fry till golden color. Dish and serve with tartar sauce.

Potato and Prawn Curry

I didn't follow the original recipe and grind the spice paste, I just use whatever spice paste thats available in the fridge, I add about 1 1/2 tablespoon of my own spice paste. I think just buy any brand of sambal or chilli paste from supermarket can also do this dish. Attach recipe from Yum Yum magazine, I didn't do the spice paste, so I skip the frying paste part for my dish...

Spices(grounded)
2cm tumeric
2 cm ginger
5 red chillies
5 pips garlic, removed skin


Ingredients:
2 tbsp oil
2 potatoes, peeled and cut into chunks
1onion, remove skin
2 green chillies, seeded and cut into pieces
2 red chillies, seeded and cut into pieces
1 tomato, cut into chunks
500g medium prawn meat

Seasoning:
½ tsp salt
½ tbsp sugar
1tbsp light soya sauce
500ml water

Method:
1. Heat up oil and sauté spices until fragrant. Add potatoes, seasoning and bring to boil. Lower

the heat and simmer for 25min.

2. Add onion, green and red chilli and cook for another 5 min.

3. Lastly add in the prawn and tomato and continue to cook for 3min. Dish up and serve.