Seafood

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Ingredients

• 300g Medium prawns (cut away the legs)
• 3tbsp Margerine
• 3tbsp Sugar
• Pinch of salt (optional)
• Curry leaves (optional)

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Methods

1. Heat up wok and melt the margerine. Add in the sugar and continue frying.
2. Toss in the curry leaves (if you have) stir for a while before tossing in the prawns. Stir fry till the sauce starts to caramelized. Sprinkle with some salt if you like it to be saltier as margerine already contains salt.
3. Serve.

   Stir-fry Sambal Asparagus

   

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   Ingredients

4. 1 bundle (+/-250g) Asparagus
5. 3 tsp Dried prawn sambal
6. Some water

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Methods

1. Wash and cut asparagus about 45 degree slanted 1.5″ strips.
2. Heat up wok with 2 tbsp oil and lightly fry the dried prawn sambal till fragrant. Throw in the asparagus and stir.
3. Add a little water and cover for a few minutes.
4. Serve hot.

   Nestum Prawns

   

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   Ingredients

5. 12 Medium to large prawns (recommended to use deep sea prawns)
6. 2 Chili padi
7. 2 strands Curry leaves
8. 1 tblsp Brown sugar
9. 4-5 tblsp Nestum
10. Light soy sauce
11. Corn flour
12. Pepper

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Methods

1. Deshelled the prawns (disect the back and remove all the dirt) and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.
2. Heat up wok with a little oil and fry the prawns lightly on small fire until 85% cooked (all curled up), lift up and put aside.
3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.
4. Add in the prawns and continue stirring for 20 seconds, lift up and serve.

   Archive for the 'Seafood' Category

   Oct 26 2007

   Stir-fry Sambal Asparagus

   Published by Angeleyes under Halal, Seafood, Simple Stir-fry, Vegetables

   It has been a long time since I buy asparagus and cook it. Happened on one of my groceries shopping trip to Tesco I saw some really fresh stalks so decided to grab a bundle to cook with the dried prawns sambal that I made earlier.

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   Ingredients

   • 1 bundle (+/-250g) Asparagus
   • 3 tsp Dried prawn sambal
   • Some water

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   Methods

   1. Wash and cut asparagus about 45 degree slanted 1.5″ strips.
   2. Heat up wok with 2 tbsp oil and lightly fry the dried prawn sambal till fragrant. Throw in the asparagus and stir.
   3. Add a little water and cover for a few minutes.
   4. Serve hot.

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   No responses yet

   Sep 27 2007

   Bottled Dried Prawns Sambal

   Published by Angeleyes under Halal, Kitchen Tips, Seafood

   Sometimes it is a hassle to prepare ingredients just to cook a small dish. When I need to grind or ground chillies or other condiments, I prefer to do a huge batch and keep them in the freezer for future use so I don’t have to wash my blender every time I want to cook or use the particular ingredient or mix.

   This is when the small bottle container comes in handy. I used to give Darrius some bottled/jar food when we were traveling and I will keep these bottles as there are quite useful for keeping moist items. In this case, I stored the excess dried prawns sambal so I can use them when I need to and don’t have to go through the hassle to grind just a small portion.

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   Ingredients

   • 1 cup Dried prawns
   • 7pcs Red chillies (cut into big chunks)
   • 2pcs Chili padi (cut into small chunks)
   • 4-5 cloves Garlic (cut into small chunks)
   • 7-8 pcs Shallot (cut into small chunks)
   • 1″ Belacan (cut to smaller pieces)

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   Methods

   1. Mix all the cut ingredients into a big bowl. Scoop 3-4 spoonful into grinder and grind till everything are really smashed up. Continue till all ingredients are done.
   2. To store, put them into small bottles, around 2-3 portions in each bottle. Store them in the freezer.
   3. When you need to use, bring one bottle down to defrost in the fridge. One small bottle can stored up to 3 portions (use 3 times for cooking a normal plate of vege).

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   4 responses so far

   Jun 23 2007

   Seafood Tom Yam Kuay Chap

   Published by Angeleyes under Halal, Noodles, Seafood, Soup

   Yes! I finally made my first tom yam soup! Thought it might not taste as good as the authentic Thai tom yam but according to PiggyBeng and my MIL, it tasted just like the real thing lest the spiciness…

   What actually made the soup super yummy was the fresh coconut juice which I added into the soup and boil to perfection!

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   Ingredients
   

   • 300g Fish bones
   • 300g chicken bones
   • 500g Prawns (medium to large size)
   • 3 Squids (cut into rings)
   • 200g sliced fish
   • Kuay Chap (or any types of rice or glass noodles)
   • Lots of Chili padi (mixed red and green and slightly smashed)
   • 6 stalks Lemongrass (slightly smashed on the head area)
   • 4-6 pcs Kaffir leaves
   • 1pc Galangal - 2″x3″ (partially smashed)
   • 3 Onions (sliced into rings)
   • 1 bulb Garlic (partially smashed)
   • 4-5 Tomatoes (cut into 4 parts and removed the seeds)
   • 3-4 Lime (squeeze out the juice)
   • 3.5 litre Water
   • 1 Coconut (juice only)
   • Salt and Fish sauce to taste

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   Methods

   1. Boil the fish bones and chicken bones for an hour or 1.5 hours. Removed the bones.
   2. In a wok, boil the prawns’ shell with 1-1.5 cups of water for 15 minutes and sieve out the juice, put aside.
   3. Throw in the lemongrass, galangal, garlic, onions, kaffir leaves and chili padi into the fish and chicken broth and let it boil for another 30 mins.
   4. Add in the tomatoes and boil another 20 mins till the skins come off. Add in the prawns juice, lime juice and coconut juice. Stir and let it boil.
   5. Add in salt or fish sauce to taste. Tom yam soup is ready.
   6. In a saucepan, boil some water with a few drops of oil and cook the kuay chap or rice noodles till soften and drained till dry.
   7. To prepare individual bowl, scoop some tom yam soup into a small saucepan, throw in the squid rings, prawns and sliced fish and let it boil. Add in the cooked kuay chap, let it boil and pour into a bowl. Served.

   4 responses so far

   Jun 07 2007

   Nestum Prawns

   Published by Angeleyes under Halal, Medium Stir-fry, Seafood

   We bought quite a lot of prawns during one of the week as I intended to cook tom yam. All these while I have been cooking Nestum Chicken but have never tried cooking Nestum Prawns before so I thought I’ll just give it a try. It turned out quite ok except the prawns that I bought was not deep sea prawns so it was not as springy as it should. I used sea-reared prawns. However, the colours was quite good… redish.

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   Ingredients

   • 12 Medium to large prawns (recommended to use deep sea prawns)
   • 2 Chili padi
   • 2 strands Curry leaves
   • 1 tblsp Brown sugar
   • 4-5 tblsp Nestum
   • Light soy sauce
   • Corn flour
   • Pepper

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   Methods

   1. Deshelled the prawns (disect the back and remove all the dirt) and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.
   2. Heat up wok with a little oil and fry the prawns lightly on small fire until 85% cooked (all curled up), lift up and put aside.
   3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.
   4. Add in the prawns and continue stirring for 20 seconds, lift up and serve.

   3 responses so far

   Mar 28 2007

   Asam Prawns

   

   
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   Ingredients

5. 10-12pcs Big Prawns (Tiger Prawns) - cut the shell along the ’spine line’ lightly so the sauce is able to sip into the prawns
6. 20-30g Tamarind (add 8tbsp water to get the juice)
7. 1/4tsp Black soy sauce
8. 1tbsp Brown sugar

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Methods

1. Mix tamarind juice with black soy sauce and brown sugar.
2. Clean prawns and dried them using some kitchen towel before marinade for 20-30 minutes in the tamarind juice mixture.
3. Heat up wok with 2tbsp oil on medium fire, slowly place the prawns and let them fry on slow fire till cooked. Lift up when cooked.
4. Pour the remaining marinade juice into the wok and sti till boil and glaze the cooked prawns.

   Tom Yam Style Steamed Siakap

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   Ingredients

5. 2 pcs Siakap fillets
6. 2cm Lengkuas (blue ginger)
7. 1 stick Lemongrass
8. Kaffir lime leaves (use the young sprouted leaves)
9. 4 cloves Garlic (chopped)
10. 2-3 Chili padi (if you preffer hot stuff…put more!)
11. 2pcs Kaffir lime or normal lime juice
12. Light soy sauce

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Method

1. Cut/chop all the ingredients and sprinkle on the fish fillets, a few dash of light soy sauce, all the lime juice and add a little water and steam! It is that easy!
2. Remember to check the fish before serving.

   Fried Tofu with Silverfish & Dried Prawns

   

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   Ingredients

3. 1pc Tofu (9×9 cm type)
4. 30gm Silverfish
5. 30gm Dried prawns
6. 1pc Chili padi
7. Light soy sauce

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Method

1. Cut tofu to small square (1 pc of tofu can cut up to 8 small square pcs). Heat up wok with some oil and fry the tofu lightly till golden brown. Lift up and put aside.
2. Wash and chop or grind dried prawns to tiny pieces. Fry dried prawns with some oil for 2 minutes and add in the silverfish and chopped chili padi and fry until golden crisp.
3. Dash some light soy sauce on tofu before topping with the fried dried prawns and silverfish.

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