Thursday, October 29, 2009

My Assam Prawns

Assam Prawns, my version 1.0......

Half a kilo shell-on prawns
1 1/2 tablespoons tamarind pulp
5 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon of dark soy sauce
1 pinch of chilli flakes
3 tablespoons cooking oil

Mix the tamarind pulp with 5 tablespoons of warm water. You can buy this in a jar from the Asian aisle of Coles or Woolies supermarket. Unless of course, if you can get them in pulp form from a chinese grocer. Then you would have to soak the tamarind pulp in warm water to release and extract the juice by pressing the pulp.

Remove the heads of the prawns. Remove the veins of the prawns by slitting the back. Rinse prawns with water and drain. Add the tamarind juice and pulp, salt, and sugar into the prawns. Marinate for 15 or 20 minutes. Remove the tamarind pulp before cooking. You don't want to be eating the seeded pulp.

Heat up your wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and toss away, pan frying it until cooked and slightly brown. Don't overcooked it though, prawns can get a bit tough when overcooked. Serve immediately with steamy fragant Jasmine rice.......simply yummy!!!!

Saturday, October 24, 2009

Japanese Pickle

I was out in the backyard when my next door neighbour offered to give me some radishes. Okay, this is interesting! I don't eat a lot of fresh fruits or body will simply go into shock...eject eject... LOL ;)

Then I remembered, "Good God!I loved pickles, hey, why don't I pickle them? What an excellent idea, neh!"

I love going to Zen for the Japanese food but I also like the little appetisers they put on your table before your meals arrive. Like the hot wasabi peas and pickled yummy and refrehsing. I have all the ingredients at home..coz I make sushi all the time.. the only thing missing is sake, never mind, I will use white vinegar instead..or maybe some miso paste.....

200grams of sliced radishes
100ml sake
50ml Mirin
500ml water
1/2 teaspoon salt
1 teaspoon sugar

Peel and slice the radishes into thin slices.

Place the vinegar, mirin, water, sugar and salt into a saucepan and bring to a gentle simmer, stirring to ensure the solids are dissolved.

Add the sliced radishes, making sure they are all under the liquid and let it come back to a simmer.

Remove the saucepan from the heat and allow the radish to infuse for half an hour. Let it cool then store in a sealed glass jar and place in the fridge to chill.

Thursday, October 22, 2009

Coming soon

Under construction, be right back ;) Meanwhile, please visit my favourite food bloggers... see links.
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