HAPPY NEW YEAR!!!!…Wohooo!!!…WOW..when was the last time i cook, take pic and write ah? aiyo..KNS! (stands for Ka na Sai – means like shit..i think..ehehe)..Yaya..busy with work lo (managing new club, Head teacher for BodyPump, Lose it! Team Workout Champion for Malaysia…that’s all for now..i think..heeee). Anyway, that was last year, this year with a start of a brand new me..(or old me..as age is catching up) i tell myself, i need to cook at least 2 weeks once..wakakaka..i mean for the purpose of blogging and taking pics la..Oh oh..by the way, i finally bought a new camera..WOHoo!!!..small and sophisticated one leh..just what i needed – hybrid DSLR the Sony Nex-5..yeeHAAa!!..
Ok ok..let’s talk about the dish la…new year new dish..hmm..well..the only dish that is new to me is the garlic butter prawn lo..the rest are the usual stuff lo just different presentation only..
So garlic butter prawn. I personally love this dish and i remember back in KK (where i used to work for 9 awesome months) i used to have this butter thingy as sauce but instead of prawn, its chicken (hey, u know what, i think i’ll do that 2mlo. Butter chicken..wakaka). Anyway, how i prepare it..haaa…very simple only. Just use butter and evaporated milk. But, you have to be fast when doing this and also make sure the heat is not too high as the milk will thicken very fast. The garlic is only added the last to prevent from “hangus” la. :)
What you can also add at the end is some chopped chilies (in this case i added green and red – for color purposes) Some of you may know that i don’t really fancy spicy food but chopped chilies like the above..boleh la..
As for the prawns, i deveined it and i shallow pan fried it instead of deep fried. Healthier ma..hehehe..(actually my i lazy to put so much oil ba cause after that waste la..use so much oil for just one dish then if recycle the oil, the taste of prawn is still there ba..)
Next is the Caramelized chicken with Asparagus. Simple and yet yummy. :) For those who tried my caramelized chicken wrap with bacon..well this is the simpler version la (obviously without the bacon..wakakaka). Ok la, for those that don’t know, here’s how i prepare the chicken. I never use a single drop of oil to cook this chicken (except for sesame oil la to boost the flavor). I use “sugar” instead. Yes Sugar as is “gula” as in “thong” as in.. you know what i’m talking about. On a non-stick pan, i turn the heat up (when you put your hand on top, you will not hold more then 6 secs – yes that hot) then only you put the sugar in. Making sure that is evenly spread on the pan (at this point, please don’t be a genius to use a spoon to make it even, you know its hot and what happen when you mess with it?? it’ll stick to your spoon lo..KNS!..) so yeah..leave it..till you see the sugar starts to Caramelize..then you put the chopped chicken in (i prefer the use of whole of drumstick – taste sweeter, you can choose other parts but make sure to deboned it la..easier to eat ma..)
Then, the quickie part comes next – add oyster sauce (lee kum kee, if don’t have then GET ONE!), a dash of sesame oil (not too much otherwise it’ll over power the taste) then dark-soy sauce (for color – black obviously). Then you know what to do lo hor?..cook lo..don’t let it burn. At this stage, lower down the heat as the caramel from the sugar is really and i really mean HOT. it’ll take approx of 5-6 mins to cook. The asparagus, well you can either cook it with like i did (toss it in a pan with a drop of oil) or just steam it or boil it with water lo. I personally prefer tossing it cause of the crunchiness and smoky taste. Up to you la.
There you go, another simple dish brought to you by Ben Sim’s Little Kitchen. In case you’re wondering whether i do catering or not? The answer is YES!!.. hehehehe..
Anyway, i might do another one 2mlo, if you don’t see be blog or post any pic on fb then no la..wakakak..(i’ll try la..thinking about it now..hhehehe). Enjoy!
P/s: Incase your wondering how the asparagus “bengkok” like that..hehehhee…you…you.just bengkok it yourself lo..wakakka..