Saturday, July 18, 2015

Dry Curry Prawns With Steamed Turmeric Glutinous Rice

Okay....I know of late, I have been indulging in seafood but I eat in moderation. I love the word moderation :) I managed to get some fairly fresh and big size sea prawns from the shop in Ipoh Garden South selling veggies and seafood....I bought half a kilo and WB asked to cook his all time favourite dry curry prawns with steamed turmeric glutinous rice ( nasi kunyit ).  I told him to help out coz I know he can cook very well esp steamed glutinous rice...hehe so this was actually a team work meal :) 

To make the steamed glutinous rice, WB soaked it for more than 3 hours with a piece of tamarind slice and crushed fresh turmeric. The glutinous rice will turn into a nice yellow color however the crushed tumeric has to be very gently washed out from the rice just before steaming.  The tamarind slice is to give the glutinous rice a shine after steaming.  My glutinous rice is much healthier because instead of adding coconut milk, I add a tbsp of olive oil  :)  Okay, this again is can add coconut milk to give it an extra flavor if you like.   The dry curry turned out good too and it goes really well with the glutinous rice.  Guess what...not only WB ate a too had seconds after my first helping ....hehehe the dry curry prawns was so good that we forgot about cholesterol and carbo.  

The glutinous rice was perfectly done by WB and the curry prawns was of course my creation :p  WB can be a good cook if he wants to ...hahaha I hope he will spend more time in the kitchen cooking for me while I pot around in the garden :)

getting the turmeric soaked glutinous rice ready for steaming

I will give WB full marks for making this steamed glutinous rice
with turmeric...beautifully done

this is my cooking :)....I bought the freshly ground curry paste for dry curry from
the wet market....this dish takes very little effort and darn yummy delicious

wow...I want to make this again......
wait have to carry out
the weight lifting workout first

Dry Curry Prawns With  Steamed Turmeric Glutinous Rice  - from WB's Kitchen

Ingredients for dry curry prawns

1/2 kilo large sea prawns- deveined but keep the shell and head

fresh ground curry paste specially for dry curry from wet market
( I asked the lady to give me enough for 1/2 kilo prawns )

1 stalk serai - crushed
3 to 4 tbsp of olive oil 
2 twigs of curry leaves
1 red onion - sliced

1/2 cup of full cream milk


Heat up wok . Add 3 to 4 tbsp of olive oil , add in the fresh ground curry paste , crushed serai and currry leaves....stir fry till olive oil rises to surface and aromatic.  Add in the prawns and red onions slices and continue to stir fry till the prawns are cooked and the curry paste coats the shell.  Add in 1/2 cup of full cream milk and continue to cook till the gravy thicken and the prawns are coated with the paste. Dish up and serve  hot with the steamed glutinous rice.

Steamed Turmeric Glutinous Rice  / Nasi Kunyit
for two persons


1 thmb size fresh turmeric cut into small pieces and gently crushed
2 muffin cups of glutinous rice - washed clean and soaked with crushed turmeric  and water for 3-4 hours until the rice is stained a rich yellow..

1 piece of tamarind slice
1 tbsp of white peppercorns - wash  clean
1 tbsp of olive oil


Heat up steamer.  

Drain off water from the glutinous rice and gently rinse away crushed turmeric .  Place glutinous rice on a 1 inch deep dish. Grease the dish with olive oil.  Add in white peppercorns and 1 tbsp of olive oil to the glutinous rice until well combined. Place the tamarind piece on top of the rice. Sprinkle 1 tbsp of water onto the washed rice.

When the steamer water is boiling, put in the glutinous rice and steam for 20 mins.  Open lid and check the rice.  It should be glistening and rice is cooked. If not you can add another tbsp of hot water over the rice and close back lid and continue to steam for another 6-7 mins.


Wednesday, July 15, 2015

Seafood Pasta En Papillote With Pan Seared Scallops

Nothing beats having your pasta wrapped in paper bag, parchment paper or foil and baked in preheated oven for 20 mins....the aroma of the ingredients get infused and the flavor, juices from the seafood and aroma trapped in the pasta....the scent of the sea will burst on your tongue as you savor the pasta...mmmmm I love food cooked in papillote.  En papillote , a french word for " in parchment " is a method of cooking in which the food is put into folded pouch or parcel and then baked.  The parcel can be made from folded parchment paper and other materials ,such as a paper bag or aluminium foil may be used.  For me, I prefer to use parchment paper...healthier and the juices won't leak out...keep the taste and aroma trapped in...besides pasta you can cook fish in papillote too.  I have a few fish recipes cooked in papillote that I can share with you here. Let me digress a bit since I am on the topic of cooking en papillote :p

             Salmon Baked In Papillote  
             Scad Ikan Selar In Papillote  

Back to the seafood is healthy as not much oil is used...packed with iodine and the dried mixed herbs gives it the final aromatic scent besides the sea scent from the seafood.  A good delicious combination that gives me pleasure in tucking in the pasta after a bout of flu.  Hubby enjoyed it as much as I and we look forward to more cooking in papillote.
of course the pasta has to be cooked to al dente first....drained
mix with sea salt and mixed herbs and fresh tomatoes . Teh baby octopus needs to be
scalded with hot water for a mins..drained and mixed together with the NZ mussels
then pour onto parchment paper and wrapped into a parcel.
Place on baking tray and baked in preheated oven for 20 mins.

this is so appetizing...packed with my favourite seafood :)

the aroma when I opened the parcel really makes us drool....everything
was perfectly cooked...the baby octopus and the NZ mussels plus the additional of
pan seared  US fresh scallops..bigger than the 50 sen coin...hehehe
thanks Piggy Joanna for the it!

this is one awesome pasta

Seafood Pasta En Papillote

spaghetti for two persons - cooked till al dente - drained

2 tsp of dried mixed herbs
2 tsp of chopped garlic
6 pieces of baby octopus- scalded with hot boiling water for a min
8 pieces of NZ mussels
5 cherry tomatoes - cut into halves and deseed

sea salt to taste
1.5 tbsp of olive oil

Parchment paper - 2 pieces - big enough to wrap the pasta and seafood

Pan Seared Scallops
8 pieces of fresh US scallops ( seasoned with black pepper and sea - salt to taste )
a pinch of black pepper
a pinch of sea salt
1 tbsp of olive oil for pan searing the scallops

Pan seared on non stick pan ...each side 4 mins.


Spaghetti pasta has to be cooked to al dente first....drained off excess water. Add in chopped garlic , sea salt and olive oil onto the cooked pasta in a mixing bowl. Add in dried mixed herbs and cherry tomatoes. Mix well. Add in the scalded octopus and mussels last.

Place the pasta with the sea food onto parchment paper and wrapped into a parcel.
Place on baking tray and baked in preheated oven for 20 mins. Serve the seafoid pasta with the pan seared scallops.

Serve hot.

Cabinet Hardware And Kitchen Organizer

My brother in NJ has engaged the service of a interior designer to renovate his kitchen and all the bedrooms.  He being a chef wants to extend his kitchen outwards so that he can more space to do his test out new recipes for his restaurant.  His interior designer suggested that he check out this some drawer slide at ovis and if he agrees , she will order them for his kitchen.  My brother being a male is quite picky and it is better if he agrees to some kitchen organizers first before she orders them for his new kitchen.  Oh, I rally envy my sister in law. She too will have a new fact a bigger one too...hehehe one day I shall fly over and pay them a visit kitchen is what I want too.  WB please take the hint and have ours renovated too. I have lots to do in the kitchen too ,trying out new recipes and at the time of writing, my kitchen space is too crammed up :(
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