Childhood Favourite

This is one of my favourite food during my childhood. Due to the age gap between me and my sisters, most of the time, I will go to my 3rd Uncle's house and play with my cousins. I will stay there for food whenever my Aunt cook tis...


Asam Prawns

Ingredients :-
Prawns : trimmed and cleaned
3 tbsp asam paste : mixed with 150ml water & squeezed juice
1 tbsp garlic : chopped
1 onion : cut into rings

Seasoning :-
1 tbsp sugar, 1/2 tsp salt, 1/2 tsp dark soya sauce.

Method :-
1. Heat up oil for deep frying, put in the prawn and deep fry until cooked.
2. Heat up 1 tbsp oil, saute the chopped garlic and onion until fragrant.
3. Add in asam juice, seasoning and bring to boil
4. Add in prawn s and mix well.

Never know cooking curry can be so easy...















- Slice below ingredients :-
Small Onion,
Ginger,
Serai- Lemon Grass,
Bunga Kantang - Wild Ginger bud

** keep both Bunga Kantang and Lemon grass stem for later, smashed **

- Friend Slices ingredients together with curry leave till fragrant (use only half of the Bunga Kantang - Ginger buds)















- Add in Instant Curry Paste (any brand of your choice) together with the "Fish" curry powder (add 2 - 3 table spoon water to form a paste)

- Fried till oil separated.

- Pour in the Tamarind water (mix 1 - 2 table spoon of Tamarind Paste/Asam Jaya with 1 - 2 bowls of water, depend of how much of gravy you like) and bring to boil (now add in the quartered tomato, Kaffir Lime Leaves and the balance of Wild ginger bud stem, Lemon Grass stem)















- Add in Fish, Prawn or your choice

- Add Ladies Fingers, Long Beans, Brinjal

- Last add little salt and pepper to taste
















** Serve with white rice, white or toast bread **

Ichiban

when I saw my neighbor chop off the branches of her curry leaf tree, (she says want to let it grow again) I ask her gave it to me, so I can think of something to cook.... end up I found "Kam Heong Loh Shi Fun" in my recipe book, tat used lots of curry leaf.
and coincidence I had 2 packs of "Udon noodle" in the fridge tat supposedly for my "Black Pepper noodle", (lazy to drive out just to buy a pack of "Loh Shi Fun") so just give it a try, and it turns out to be......., HuH!!!!! Ichiban....


Kam Heong sauce (u can prepared this before hand & frozen it)
* Heap up oil, fried dry prawn, garlic and onion till fragrant.
* Add in Curry leafs, Chili Padi
* Add in seasoning
Mixture of : curry powder, light soya, dark soya, little oyster sauce & sugar
* Stir fry till aromatic.

PART II / continue from above....
* Add in cabbage, followed by any seafood of your choice
* Last, add in pre-blanched Udon noodles and mix well.

"大头虾"

Recently, noticed myself a bit "大头虾 : Big Head Prawn - direct translate from Cantonese" to describe a person tat is very forgetful. Always misplaced things (even money oh!!!) So scary!! sign of aging ........?? or I should put the blame on the prawn??? (after my sister read this, she will not want to supply prawn to me any more).

The prawn was really BIG, each was about 25/26cm long (the photo might not give your the exact picture, just take out a ruler and measured, even my plate was too small for it) and I had 4x by myself. Hahaha!..... now u know how come my head so big.

and I found this quick & easy way to cook the prawn

Grilled Prawn in Spicy Sauce

* Cut prawn lenghtwise, lightly sprinkle the cut side of prawn with salt & black pepper
* Heat Extra Virgin Olive oil in wok.
* Add in chopped garlic, chili padi and stir fry till aromatic
* Put in prawns and cover, cook for 2 - 3 minutes (under low heat)
* Life the lid and add in little wine or (Chinese cooking wine)
* Cover again and continue to cook for another 3 - 4 minutes (or till the gravy is almost dry)
* Sprinkle with ground black pepper.

Freshness!! Madness!!

When my sister told me that Esther is going to Pangkor again, it really surprised me, bcs she had booked the hotel room for Raya. Then only found out that she went there just to buy "Big Fresh Prawn". U might think tat she is crazy, but to her, it is worth travel (abt 200+ KM) just to get the BEST prawn.

Thanks Dearie!! without U, I don get to eat this too....








Fried Big Prawn with Tom Yam Sauce

- Big Prawn - Slit the back, deveined, clean and pat-dry. Add in corn flour and mix well.
- Deep dry in hot for a minutes/turn pink color. (Do not over fry it, it will become hard)
- Remain 1 tbsp oil
- Add in mixture of (Tom Yam Paste, Fish Sauce, Chopped Lemon Grass, Chili Padi, Lime Juice, Sugar & Water) and cook till thick
- Put in prawns and mix well.

Waited So Long!!

Soli Cha Boh!!

Keep you waited for so long, my Tuna out of stock and always 4get to put in my shopping list!! (not finding excuse ah! Just age catching up la……..)

Actually this recipe can be substitute with Chicken meat/beef, (more like the Bergedil) but I still prefer Tuna, It’s so much different (in term of taste and texture) and healthier too.

Happy Trying!.........

Golden Tuna Fish Cake

1 can Tuna flaked (prefer Tuna in Water)
1 Potato : Boiled & mashed it
1 Big Onion : Chopped

Optional : 1 Red Chili & 1 Green Chili (can be replace by spring onion) - Chopped

Method
1) Combine all the ingredients (add little pepper & salt to taste). Mix well and form into balls.
2) Press lightly to form into round fish cakes.
3) Dip in beaten egg or coated with breadcrumb and fry till golden brown.