Showing posts with label Prawns. Show all posts
Showing posts with label Prawns. Show all posts
Thursday, March 20, 2014
Hokkien Hae Mee
Monday, February 10, 2014
Singaporean Mee Siam
Ingredients
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with
some water.
Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to
soften)
Tofu pok/puffs
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste
Method
Simmer prawns with one cup of water till
cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic
and oil splits.
Pour in prawn stock and pour 2 cups of
water.
Season with salt (use sparingly as taucheo
is also salty) and let it simmer.
Once heated through, add lime leaves, tofu
pok and pour coconut milk in.
Continue to simmer over low heat for
another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and
boiled egg(s).
Pour soup over and serve with lime.
Thursday, January 2, 2014
Mongolian Prawns
Not bad. I deserve a pat on my shoulders. I should because I am actually taking the height and depth to learning and knowledge thirsting on the various types of cuisines from throughout the globe and mostly from Asian region which of course stretches from this end till that end. Where and which part of Asia is Mongolia located? Somewhere within Asia and neighboring China and Russia on the across side. Why I am going into a such fact on Mongolia, are you now asking me? Well, to let you know that China has an influence, to a certain extent on the types of ingredients Mongolians tend to use for their cooking. Ah! I think I got it right. Otherwise, I don't think you could have digested the fact to me coining this Mongolian Prawns (Grilled Prawns, Chinese Prawn Fritters, Shrimp Wanton, Prawn Cocktail, Butter Prawns & Devilled Prawns). Actually, to tell you the truth, mutton and beef seemingly are the popular take in Mongolia, but considering that beef is taboo for us and since we have already hit our limit to mutton or lamb (Nepalese Mutton Curry), I decided on prawns (Goan Prawn Curry).
Tuesday, October 22, 2013
Sarawak Laksa
Guys, I thought maybe for the time being, we will just stick to within our Malaysian recipes instead of humping and jumping to other countries around the globe and most probably, my last few recipes have indicated that I am staying put and standing on my Malaysian ground (Ayam Pongteh & Chicken Vindaloo). Of course, I am not denying that a gastronomical tour to other countries is definitely a food show for exposing us to the various types of cuisines (Singapore Laksa & Vietnamese Noodle Soup). Yet, to a certain extent, I think we must do our local food hunting as well. Trust me, I myself personally have not completed making noodles from our different states (Cantonese Yee Mee, Malaysian Sour Spicy Fish Noodle Soup & Penang Mee Yoke), though Curry Laksa, or Laksa Lemak or Curry Mee been trended in this space of mine (Nyonya Curry Laksa, Malaysian Lamb Curry Noodles & Penang Curry Mee) and back then, don't know how moons ago, I did make a trip to Sarawak whereby I tuck into their well known Sarawak Laksa.
Location:
Malaysia
Thursday, June 20, 2013
Cantonese Yee Mee
Location:
Malaysia
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