Tuesday, June 30, 2009

Butter Prawn

I would try to avoid cooking prawn whenever I could because of its high cholesterol content. So I could not remember when was the last time I cooked this butter prawn. I truly enjoyed this dish last night, the taste was so familiar. I had two of this sinful big prawn. :)

This dish required simple ingredients where I could find them in my refrigerator, butter and egg. And for the must have curry leaves, did I tell you that I have a pot of curry leaves plant? So I have fresh curry leaves. :) For now, I only have pandan leaves and curry leaves plants. Hope to have more plants in the future.

As usual, I have to pre-fried the prawn first. Then, I would melt sufficient butter in the wok. When the egg is slowly drizzled into the butter(or you could use a sieve), I have to keep stirring to form egg floss. After that, I added the curry leaves. You could also add some chopped bird's eye chili. Apparently I do not have it. Last step was to add in the prawn and stir fry for a while. Drain and serve. You could sprinkle some freshly grinded black pepper on top.

Saturday, June 20, 2009

Glutinous Rice Balls with Black Sesame Filling

I was back in hometown for Father's Day. And see what I had prepared for my family. Yes, black sesame glutinous rice balls. It was not anything fancy but yet it took me more than one hour. This is going to be another post with many photos. Are you ready?

Wash, drain and toast the black sesame in a wok over medium heat until fragrant. Blend the toasted black sesame and then mix well with castor sugar. Do not ask me the exact amount for sugar. You could just put some in your mouth and start adjusting the sweetness. When you are satisfied with the sweetness, add in some shortening and mix well. Roll the mixture into small balls. Now you have the black sesame filling ready.

Sprinkle some glutinous rice on the black sesame balls and shake the plate until all the sesame balls are lightly coated. If this is not done, then you will easily contaminate the white glutinous skin with black sesame color. I learnt this tip from an astro programme.

Mix glutinous rice flour with warm water and knead into dough. Pinch off small portion of dough, roll to a ball shape and flatten the dough.

Take one black sesame ball and place on the flattened dough.

Wrap the black sesame ball with the dough.

Roll gently to form a perfect ball shape.

It should look something like this.

Cook the glutinous rice balls in a pot of boiling water until it floats to the surface. Serve with ginger syrup.

Tuesday, June 16, 2009

Fried Bean Curd with Chinese Chive

Cooking can be so simple! For this dish, you need nothing more than just chinese chive and bean curd.

You can easily tell from the photos that the bean curd are cut and pan fried separately. Then, what else? Stir fry garlic until fragrant. Use lots of garlic so that it smells good. Add in chinese chive. Season with some sea salt and add a little bit of water. Stir fry with maximum heat and lastly add in fried bean curd. Just becareful not to overcook the chinese chive.

So here I have fried bean curd with chinese chive for dinner.

Monday, June 15, 2009

Bubur Cha Cha & Dai Lok Mee

I had a special guest last Sunday morning.
This choosy guest requested to have bubur cha cha with yam, yellow and orange sweet potato.
Here is a picture of the bubur cha cha we had.
I had also added in kidney bean and sago even though he did not request for it.

Besides bubur cha cha, we also had dai lok mee. The first time I used lard and crispy lard bits in dai lok mee. Other ingredients used were cabbage, prawn, fish cake and pork.

It was a brunch to us as we had it quite late. After the Sunday brunch, We were full to the brim. I do hope he had enjoyed the breakfast.

Thursday, June 11, 2009

Seafood meesua

After hitting the peak(13 posts for last month), I am slowing down again this month. I guess lazy is not a very good excuse.
With the scorching hot weather, I found myself losing appetite most of the time.
So last night I prepared meesua for dinner again. But it was a different version this time. Last time it was ginger chicken meesua and now it was seafood meesua.

Placed all the seafood ingredients(fish, prawn, crab meat, scallop and all my favourites) in the boiling anchovies soup, added in meesua, seasoned with shaoxing wine and thickened with corn flour. Then, poured in egg and stirred. Garnished with spring onion and chinese coriander.

Wednesday, June 3, 2009

Sweet Sour Fish

A dish that I cook quite often.
...when I have fish.
...and when I do not want to eat plain steam fish again.
...and at the same time I do not have fancy ingredients.
The photos were taken some time back.

Marinate the fish with some salt, pepper, sesame oil, ginger juice and egg for a while.
Drain the fish(keep the egg mixture) and coat with some corn flour.

Deep fry the fish until golden color. Remove and set aside.

Fry the egg mixture, so it is not wasted. Place it on the plate as base.

Remove the oil from the wok.
Heat some tomato sauce, chili sauce, plum sauce and water in the wok.
Season with some sugar. Add in onion slice and bring to boil.
Add in the fried fish and mix well.
Serve on the plate with the fried egg.

Tuesday, June 2, 2009

Salted Egg Yolk Prawn

There were big prawns and salted egg in my kitchen.
So, I wanted to make salted egg yolk prawn.
I had no internet access at home, so I googled the recipes with my 3G handphone.
Have to make full use of my handphone now. ;)
After referring to a few recipes, I came out with my own simple recipe.

1. Season the prawn with some pepper.
2. Coat the prawn with some corn flour.
3. Deep fry the prawn until it is cooked. Remove and set aside.
4. Mix the salted egg yolk with the prawn.
5. Melt some butter in the wok and stir fry some garlic.
6. Add in the prawn and stir fry until fragrant.

7. Season with black pepper.
8. Ready to serve.

It was finger linckin' good. Imagine fresh and succulent prawn that was evenly coated with salted egg yolk. Perhaps the only consideration was the high cholesterol content. :)