Wednesday, March 29, 2017

Pan Fried Sea Prawns With Light Soy Sauce






















Again it is seafood being served at the table.  This time it is prawns and not clams.  I love the smell of prawns being pan fried.  It really works up my appetite.  Prawns is best cooked in the simplest form.  A simple steam and pan fried would be best if the prawns are very fresh as one can taste the sea scent and sweetness of the prawns.  I pan fried the prawns under high heat and once the prawns turned orangey red , sizzled it for a minute or two by adding light soy sauce...gosh, the whole kitchen smells so good :p






















cut spring onions and cut chillies gives this dish the extra oomphs






















Pan Fried Sea Prawns With Light Soy Sauce

ingredients:

1/2 kg sea prawns - deveined , but keep head and shell  on
1 tsp of sea salt
2 tsp of corn flour

1.5 tbsp of rice bran oil

2 tbsp light soy sauce
some chopped spring onions and red chilli  for garnishing


Method:

Devein prawns, leave head and shell on. Drain dry. Season the prawns with salt and coat with corn flour. Keep aside.

Heat up 1.5 tbsp of oil in a non stick pan under high heat. Once the oil is hot, put in the prawns and pan fried till they turned orangey red and the shells start to turn crispy,  pour 1.5 tbsp of soy sauce over the very hot fried prawns to give it an added sizzle, add in  spring onions and cut chilli  . Give it the prawns a quick stir fry before dishing up.

Enjoy!






Wednesday, March 22, 2017

Vegetable Prawn Curry



This is not a pure vegetarian curry as it contains tofu puffs and prawns. This curry can be eaten with steamed rice or rice vermicelli. We sometimes eat  bread with the curry instead of rice...gosh, my drools are all over the keyboard just thinking of it.  I used the  fresh curry paste bought from the wet market and two spoonfuls of Alagappa curry powder to cook this curry. The fresh curry paste will give it a more vibrant red color and the aroma of the spices is more stronger than just using curry powder .  My family loves this kind of curry and I learnt how to cook the curry from my mother.  My mother would add salted fish to the curry but since I have cut down on salted fish,  I substituted with sea prawns instead.   The vegetables I used are cabbage, long beans, and eggplants. With the sea prawns added, it elevated the taste of the curry to a higher level.  Simply love it ! Notice the claypot I used here?  It is my favorite claypot :)  I used it to cook curry and stew and sometimes chicken soup. It is convenient as it is served from stove to table :)


I sauted the fresh curry paste and curry powder in a wok till fragrant
then add in the vegetable and stir fry until the vegetables and
tofu puffs has soften after which I dish out
onto the claypot to simmer together with thin
coconut milk. Add the sea prawns last together
with the thick coconut milk

























love this curry and it is truly flavorful and aromatic



Vegetable Prawn Curry

 Ingredients:

5 tbsp of fresh curry paste - from wet market
2 tbsp of Alagappa fish curry powder- mix with 1 tbsp of water to make paste
10 shallots - coarsely pounded
2 stalks of lemongrass - take the white parts and give it a light crush

1/2 kg sea prawns - cut a slit near the head and devein, leave head and shell on
10 strings of longbeans - cut into 1" length
1 large eggplant - cut into strips of  1" length
1/2 med. sized cabbage - cut  into 1" square
8 pieces of tofu puffs - cut into halves

100 ml thick coconut milk
500 ml  thin coconut milk  plus 1 cup water
1 piece of Maggi chicken stock cube
salt to taste
2 tbsp of rice bran oil

Method:

1. Heat up oil in a claypot , saute  the shallots, fresh curry paste , Alagappa curry powder paste and lemongrass until fragrant and oil has separated.  Add in the cut vegetables and continue to stir fry till the vegetable has soften.

2. Add in the thin coconut milk , chicken stock  cube water  and continue to simmer under low heat till the vegetables are cooked through and soft.  Add in the prawns and tofu puffs.  Once the prawns are cooked, add in the thick coconut milk and give it a quick boil.  Add salt to taste. Off heat  and serve hot .


Enjoy !

Saturday, March 18, 2017

Sea Clams In Glutinous Rice Wine

























If you ask me to abstain from meat, I can but not seafood.  I love seafood especially crabs and seaclams.  Whenever I see fresh big seaclams, I will not hesitate to lug back some. This time, I bought the clams with thick shells.  I have a bottle of glutinous rice wine given to me by my ex-classmate when she came back to Ipoh for a visit.  That bottle of rice wine tasted good and perfect for cooking these clams.  Simple and easy to whip up . Wild Boar and I  will have a bowl each.  The succulent meat is so sweet and the wine is sweetish too.  Just this one bowl of heavenly goodness will have me  grabbing a second helping of rice which I am trying to reduce in my diet :)  We both slurped up every drop of the sea scented soup....the clams so fresh and succulent.  This is the reason why I need to learn to ignore seafood in the future, no matter how much in love I am with them :p  But I am a person of moderation.  Eat well comes with working hard with my pairs of  1.5 kg dumbbells :) But my furkid at home hates them.  The moment I lifted them, he runs miles away.  He sees the way I hold them frightens his soul LOL!  Anyway, the fastest way to raise the HDL is weight lifting exercises and not brisk walk. 



Sea Clams In Glutinous Rice Wine

ingredients:

1/2 kg of sea clams - soak in salt water for 20 mins , wash , rinse and drain off excess water
2 to 3 slices of ginger
a clove of garlic
a pinch of sea salt
a dash of white pepper
1 tsp of rice bran oil
1/4 cup of glutinous rice wine
just enough water or broth to cover the clams
spring onions for garnishing

Method:

Heat up 1 tsp of rice bran oil in pot, add in ginger slices, garlic and saute till fragrant.  Put in the clams and stir fry for a min.  Add in water/broth just enough to cover the clams. Cover pot with lid and cook the clams under high heat.  Once the clams opens up, add in sea salt to taste and pour in 1/4 cup of glutinous rice wine. Give it a quick boil. Dish up , garnish with spring onions and a dash of white pepper and serve hot.

Enjoy!


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