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


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


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


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


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.


Thursday, March 16, 2017

Gyeran Mari - Korean Egg Roll With Nori Seaweed

  Korean egg rolls also known as Gyeran Mari in the korean language, is a great side dish and a popular lunch box menu and snack.  It is my all time favourite side dish . The rolled up presentation of this egg dish makes it attractive and interesting not only to the adults but to the children too. There are many variations, you can make simple ones with just spring onions and carrots or you can add nori seaweed , ham or even cheese to it.  For me, I love this version whereby my ingredients are just diced spring onions, diced carrots , diced red onions and nori seaweed.  It is easy to make and the texture of this egg roll is soft and smooth and packed with flavors.  The Japanese soy sauce will be a great dip for this  colorful and flavorful egg roll.

my new rectangular non-stick pan 
perfect for making Gyeran Mari

practice makes perfect...using a silicon spatula makes folding easier

my  'Wildboar' likes it a bit burnt on the outside and smooth soft on the inside

once it has cool down a bit, you can slice into 3/4 inch thick slices

I like to add a nori sheet for extra flavor and color :)

Gyeran Mari - Korean Egg Roll With Nori Seaweed


5 eggs - whisk and sieve
1.5tbsp of  diced carrots
1.5 tbsp of sliced spring onions
1 tbsp of diced red onions
a shake of white pepper
a tsp of  sea salt 

rice bran oil for greasing the pan

1 nori seaweed cut to the size to fit  the non-stick pan that you are using


1. Beat up the eggs  in a bowl and  sieve it.  Add in ingredients (A) to the sieved egg . Give it a quick stir to make sure the ingredients are all well combined.

2. Heat a non-stick rectangular pan or round skillet over medium high heat; add oil and swipe with a paper towel to apply oil as thin as possible.

3.  When pan is hot, pour a ladleful of egg mixture to cover the whole pan, once the egg mixture has lightly set, place the nori sheet on surface and gently fold over and as you keep folding, shape into square, once you finish rolling, push to one end of pan,  add 3/4 ladle of egg mixture to cover the pan and reduce heat . Make sure uncooked egg mixture’s attached to the first batch of egg roll.

4. Repeat twice more with rest of uncooked egg mixture.
5.. Remove from heat and let Gyeran Mari rest in skillet about 1 to 2 minutes.

6. Slice Gyeran Mari into 3/4” wide bite size pieces and serve .


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