Posts Tagged ‘prawn’

New Year, New Dish ..hmmmm

January 8, 2011

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..

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Steam Japanese Tofu with Prawn and chinese mushroom

October 23, 2008

Japanese tofu or also known as egg tofu, you either love them or hate them. Some find it too soft and eggie, some don’t. I find it very cheap.hahha..yes. I bought this japanese tofu, 3 for only Rm2 at cold storage (Summit, subang. No i didn’t go all the way there to buy the tofu la. Got replacement rpm ma in the morning..hehe). Remember the previous prawn dish? That i have some left over prawns? About only 5 la, but good enough for me and my mom (since in the afternoon its just 2 of us anyway and you must be thinking 5 enough?really?haha..iya ba, now days..don’t really eat that much..hmmm) Anyway, thanks to my mum, i thought i have to deveined the prawns again kan, tapi sudah..my mum done it for me already..hehe…thanks mum.muaks!..So for that i give her some of my prawns lo..hehehe good son kan..(cis..konon la.hehe)

Chinese mushroom? Why chinese? why not indian or malay or hindustan or keling?hehe..ops..anyway.its chinese cause i think it is la, well they look like one anyway. Before cooking them, you need to rinse them a bit and soak them in hot water until they’re soft and tender. About 30mins or so, squeeze out access water and cut the stem and cut into cubes. Don’t throw away the water, add a little oyster sauce and a dash of sesame oil and that will be your sauce for the dish.

Place the tofu on a plate, then mushroom on top of each tofu and lastly prawn on top of it. Pour the sauce into the plate and let it steam together with the tofu. For about less than 10mins (as u know, prawn cooks easily and your mushroom is already tender anyway, so not too long yeah). You’ll know when its done when the prawn starts to curl up and it’s colour changes orangie pink. With the mushroom’s sauce steam together with the tofu and the juice from the prawn from steaming, hmm…need i say more? And the best thing is that you can have this as an appetizer or a meal itself. 🙂

Prawn skewers with trio mayonnaise

October 16, 2008

Right, as promise on my prev, prev and prev blog (if u got baca properly..hehe) that i’m supposed to make prawn lollipop kan..hmm…some how tak jadi la.haha..well as you can see, its not that lolli after all..hehe..i don’t have that cornstarch to bind them (the prawn mix) together ba..ish..so i use normal flour saja..anyway..jadi jugak la, i mean the taste wise. Hemm..So, the ingredients are, prawn, water chestnut, onion, spring onion, rosemary and 1 whole egg. To marinade, i add a little sesame oil and oyster sauce lo, thats all. 🙂

First, with the prawns kan, which i bought today (after my rpm @ uptown),i think was the cheapest that icould find,in fact, thats my usual place where i get my prawns (though the lady boss never recognized me..heh) its about $9/500g of course got more bigger and expensive one la..but obviously not necessary since i’m going cincang (minced in malay)it anyway..keke..so yeah, so i peel and deveined the prawns one by one. Fyi, i just use half of what i’ve bought, saving it for another starter (coming soon..this time, its going to be Prawn with thai mango salad..hah!.)  

 

 

Done with the prawns, then i add the remaining ingredients in lo (water chestnut, onion-diced, spring onion-finely chopped and rosemary -snip snip heheh). Then i move on to the sauces, which is the mayonnaise mix in 3 different ways (sweet-orange, sour-lime and spicy-wasabi). This is very easy, simply zest the lime and orange with their juices (make sure that the juice is less than the amount of mayonnaise, otherwise it will change the consistency of the sauce) and for the wasabi, just add in the japanese horseradish lo. 🙂

For presentation, i just add some black sesame which i bought today also at cold storage (and its organic punya ba, ish you think its cheap ar..hmm..i also forgot how much sudah). As you can see, i used bamboo skewer. You can switch that with skewers made from sugar cane or even use rosemary’s stem. Hmm..will definately try again to make into a ball shape..sigh..