Saturday, July 7, 2018

Indonesian Style Curry Prawns


I was flipping through my old handwritten recipe book last Sunday and I found an old piece of  folded newsprint. I opened it and saw this beautiful pictures of prawns cooked in 3 different style by Amy Beh. I used to keep recipes by her when she writes for The Star Nook's Corner. What caught my attention was this Indonesian Style Curry Prawns.  I knew I had to cook it.  I would have cooked it last Sunday if I had prawns in the freezer.  So when I finally bought some sea prawns , I gathered kaffir lime leaves, galanggal and curry leaves  from my lil space and cooked this beautiful dish.  The curry is so aromatic and so flavorful that hubby asked me to cook this dish again.  It is easy to prepare and I don't mind cooking this dish again.  This Indonesian style curry , you can can substitute crabs in place of prawns, it will taste good too. I am so gonna try cooking crab this style when I get some mud crabs.  This is keeper for sure.


ingredients for making this Indonesian style curry prawns
 

saute dried prawns, curry leaves and lemongrass 
with oil till fragrant
 

once the lemongrass , curry leaves
and  dried prawns are fragrant,
add in the ground spices and
stir fry till fragrant
 

add coconut milk and fresh milk to the spices,
then add in the sea prawns and cooked till the gravy thicken
 and the prawns are cooked....mmmm
it is so aromatic


Indonesian Style Curry Prawns -  Amy Beh (Cook's Nook - 30March 2010)

Ingredients:

400 gm freshwater prawns * I used med sized sea prawns - feelers trimmed
4-5 tbsp oil
1 Kafir lime leaf - shredded
100ml thick coconut milk
50 ml fresh milk

Spice Mix (A)
2 stalks lemongrass - smashed
2 tbsp dried prawns - soaked and coarsely chopped
2 kaffir lime leaves, torn
1 stalk curry leaves

Ground spices (B)
4 shallots
2 cloves garlic
3 red chillies - seeded
5 dried chillies, soaked
1/2 tsp turmeric powder * I used fresh turmeric
2 slices galangal
1 tbsp meat curry powder- mixed with enough water into a paste

Seasoning
1 tbsp fish sauce
1 tsp sugar or to taste
1/2 anchovy stock granules

Method:
Heat oil and saute spice mix(A) until fragrant. Add ground spices (B) and fry until aromaltic and oil separates.  Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.


Enjoy !


Thursday, June 28, 2018

Taiwan Gow Kei Soup With Dried Goji Berries


I made a simple soup for dinner. Homegrown Taiwan 'Gow Kei ' soup with Dried Goji Berries is good for hot season.  They are two types of taiwan 'gow gei' , one with white flowers and the other has purple flowers.  The one I grow in my lil space has purple flowers and the leaves when cooked are smooth and delicious.  Has a mild fragrant like the local gow gei and the leaves are much smoother than the local ones.  I do not know the botanical name for this edible but my friend who gave me the plant said it is called Taiwan Gow Gei in chinese.


 easy to grow and doesn't need much attention
except to water them often

I cut about 15 stalks for one cooking for 2 persons
use only the leaves


added dried goji berries to the chicken broth 





Taiwan Gow Kei Soup With Dried Goji Berries

(for 2 persons)

ingredients:
a bunch of Taiwan gow gei (15 stalks ) - take only the leaves
1 tbsp of dried goji berries
1 clove of garlic
700 ml chicken broth
salted duck egg yolk * optional
salt to taste

Method:

Put to boil 700 ml chicken broth in a soup pan. Once it boils, add in crushed garlic, goji berries . Add in salted duck egg yolk if using ( use a fork to break the yolk into small pieces.  Lower heat  and continue to boil till the egg yolk are cooked. Add in all the taiwan gow gei leaves. Increase heat. Add salt to taste. Once the soup boils, off  heat and serve hot.


Wednesday, May 30, 2018

Pan Fried Japanese Pressed Tofu With Rich Minced Meat Sauce


Talk about tofu makes me happy, reason being I love tofu since young. My grandma prepared them in different styles and that was how I grew up liking tofu. There are two types of tofu that I like most, silken and firm/pressed tofu.  This CF Japanese pressed tofu is one of my favourite brand .   It is undoubtedly delicious and contains no preservative. I will normally buy 2 or 3 packs each time I visit Tesco, and hubby will always ask why so many packs !  Vacuum packed and they can keep for more than a month in the fridge. Yes, I add them to my kimchi stew, steamed tofu with sizzling soy sauce and crispy garlic , cube them and add into Miso soup and many other dishes I can whip up with this pressed tofu.  

I have prepared this pressed tofu dish in a simple manner, whereby I pan fried both sides of the tofu till golden brown. Cooked a rich tasty sauce with minced meat and diced carrots and pour over the pan fried  pressed tofu.  It was so good that hubby asked to cook this dish again, thus I have added it to my dinner menu list :)


My favourite brand CF Japanese Pressed Tofu

 season with salt,Shichimi chilli and
dust both sides with corn flour before pan fry
on non stick pan


pan fried till both sides are golden brown

 pour the rich tasty minced meat sauce over
the fried tofu , garnish with spring onion 
and serve hot . Eat with rice.yummz!


Pan Fried Japanese Pressed Tofu With Rich Minced Meat Sauce

 ingredients:

1 piece of Japanese Pressed Tofu
*optional  1 tsp of Shichimi Chili (japanese seasoning made of chili,chenpi,black sesame, poppy seed, japanese pepper and green dried seaweed )
1 tsp corn flour
1 tsp salt

3/4 cup minced meat (pork/chicken) seasoned with 1 tsp of light soy sauce and 1 tsp of corn flour
2 cloves of garlic
1/2 carrot - diced
1 red chilli -sliced
1 stalk of green onion - sliced

1 cup chicken broth
1 tbsp oyster sauce
1/8 tsp thick soy sauce
a dash of white pepper

thickening -  mix the two ingredients together
1/2 tbsp corn flour
3 tbsp water

4 tbsp oil for pan frying tofu

Method:

1. Remove tofu from vacuum pack. Give it a quick rinse. Pat dry with paper towel. Season pressed tofu with salt,Shichimi chilli and corn flour. Leave aside.  Heat up non-stick pan with oil.  Once oil is hot, slowly put in the seasoned tofu and pan fried till both sides are golden brown.  Take out the pan fried tofu and place on a deep plate. Keep 1 tbsp of oil in the non-stick pan for later use and pour out the rest of the used oil into a bowl.

2. Season the minced meat with light soy sauce and corn flour. Let it sit for 5 mins.  Heat up the non-stick pan with the 1 tbsp of oil, add in chopped garlic and saute till fragrant. Add in the seasoned minced meat and continue to stir fry till minced meat is cooked. Add in the diced carrots and sliced chilli and stir fry till carrot has soften. Add in the chicken broth, oyster sauce, thick soy sauce and white pepper . Once the broth is starting to boil. Add in thickening.  Once the sauce has thicken, off the heat, and pour the rich minced meat sauce over the pan fried pressed tofu.   Garnish with sliced green onions.  Served hot.

Enjoy!



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