Tuesday, May 31, 2011

Butter Prawns Bruschetta

The most wonderful thing happened this weekend. I found fresh curry leaves in Bazaar Vest. After years of missing my favourite Malaysian butter prawns, I can finally make it at home. I was wondering how I should serve it. Usually it was a dish served with many other dishes at the Chinese restaurants I frequented to be eaten with rice. It didnt seem fitting to serve it by itself with rice- so I came up with the idea of making it bruschetta style, which turned out perfect- it soaks up the wonderful buttery, curry leaf aroma-filled gravy and you can enjoy the perfectly cooked prawns on top. It would make for the most decadent starter dish for a dinner. If the shopkeeper at the Bazaar continues to sell it, my dinner guests would be in for a real treat!

Ingredients:
200g tiger prawns, cleaned, de-veined
2 cloves of garlic minced
3 bird eye chillies chopped
3 tbs butter
5 tbs evaporated milk
2 sprigs curry leaves
1 tsp shaoxing wine
1 tsp light soya sauce
1 tbs sugar
pinch of salt

1. Heat butter (add some extra virgin oil if necessary) and fry up garlic until fragrant. Add chillies and toss around under high heat.
2. Throw in prawns and cook for 2 mins before adding curry leaves. Season with shaoxing wine, soya sauce and sugar. Continue frying under high heat until prawns are cooked through.
3. Add the evaporated milk at the end to gather up and concentrate the different flavours into a sauce.
4. Toast bread (in this case I used soft buns as it best soaks up sauce). Put spoonfuls of the butter prawns, adding some of the sauce on the side, and serve up. Eat while its warm!

Monday, May 30, 2011

Sushi with Chilli Soya Dressing

I make sushi periodically because it is easy to pack for lunch. Here is my recipe for sushi and a special dressing I invented which I call 'Chilli Soya Dressing'.

Ingredients:
Seaweed for rolling
2 cups sushi rice boiled with 2.5 cups water
3 tbs sugar
1 tsp salt
Fillings for sushi- you can use tuna, salmon, cucumbers, avocodoes- in this case, I used tiger prawns and cucumber
1/3 cup sushi vinegar

1. Prepare sushi rice- boil rice. In the meantime, boil vinegar, sugar and salt together. Leave to cool.
2. When rice is prepared, mix in the vinegar mixture.
3. Use immediately by spreading on seaweed rolls, filling with condiments and rolling.

Chilli Soya Dressing
1 tsp linghams chilli sauce
1 tbs mayonnaise
1/2 tsp soya sauce

1. Mix up mayo and chilli sauce.
2. Drizzle the soya sauce on top of it. Absolutely delicious!

Another dressing I do is to mix up 1/2 tsp wasabi with mayo and then drizzle with soya sauce.

Coleslaw

I made this coleslaw as an accompaniment to some spin-off Kentucky Fried Chicken recipes I was trying. It was so delicious that I packed it as a lunch for the next day.

Ingredients:
2 carrots shredded
1/4 cabbage shredded
1/2 red onion sliced
1 spring spring onion minced
3 tbs mayonnaise
1 tsp vinegar
1 tbs honey
1 tbs mustard
1/2 tsp salt

1. Mix the ingredients up together as you would do for a salad. Chill in the fridge until ready to serve.

Monday, May 23, 2011

Stir Fried Chicken with Holy Basil (Gai Pad Grapow)

I made this chicken dish with an addition of carrots to make it more hearty. A delicious blend of flavours from kaffir lime leaves, holy basil, fish sauce and sugar.

Ingredients:
200 g chicken minced
1 head of garlic minced
1 carrot sliced thinly
3 small red chillies
3 tbs fish sauce
1 tbs dark soya sauce
1 tbs sugar
4 kaffir lime leaves
dash of pepper and salt
Holy Basil

1. Heat oil and fry garlic.
2. Add chicken and fry until cooked.
3. Add carrots and chilli and fry for five mins.
4. Add condiments. Continue cooking under high heat.
5. Add the end of the stir frying, throw in holy basil leaves which have been stripped from stalks.
6. Serve hot with rice.