Deep Fried Prawns Rolled With Noodles

I love seafoods and prawns are one of my favourite. Trying out something different by coating the prawns with noodles. I had something quite similar while in Bangkok and so give it a try.

Deep Fried Prawns Rolled with Noodles

Ingredients

• 1/2 lb fresh prawns
• 1/4 ib long life noodles (mee suah)
• 1 tbsp chopped coriander roots
• 2 tbsp chopped garlic
• 1 tsp ground black pepper
• Dash of salt
• Some sesame oil 
• Cooking oil for deep frying

Sauce - orange marmalade, ketchup, fish sauce, lime juice & lime skin 

Methods

- Peel the prawns, leave the hard tail flap, remove the dark vein. 

- Pound the coriander and garlic till paste is formed.

- Matinate the prawns with the coriander & garlic paste, black pepper, salt and sesame oil for at least an hour. 

- Soak the noodles with hot water till soft and drain. 

- Wrap the shrimp with the noodles till the shrimp is covered. Repeat with the balanced prawns till all are covered with the noodles. 

- Deep fried in hot oil till the noodles are brown & crunchy.

- Drained and served with the prepared sauce. 

Black Pepper Crabs

I had wanted to cook this Black Pepper Crabs for quite sometime back but put it on hold as I was having bad cough for almost a month. I had added slightly more pepper to make it more spicy and peppery. This time I used Flower Crabs as the Mug Crabs are out of stock too. Overall family enjoyed this dish together and goes so well with a glass of beer too. 

Black Pepper Crabs

Ingredients:

2 kg Flower or Mug Crabs

3 tbsp dark soya sauce

3 tbsp oyster sauce

3 tbsp castor sugar

3 tbsp water

11/2 tbsp oil

11/2 tbsp butter

11/2 tsp fresh minced ginger

6 cloves minced garlic

1 - 2 red chillies chopped 

1 tbsp white pepper 

1/4 tsp ground coriander

2 tbsp black pepper

2 spring onion

1/4 cup chopped fresh coriander

Methods:

1. Put dark soya sauce, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
2. Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked. 
3. Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok. Fry till fragrant. 
4. Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
5. Return the crab to the wok and toss to coat in the sauce.
6. Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
7. Serve at once.

Coffee Pork Ribs

Coffee Pork Ribs is my family favourite dish. Is a simple to cook dish and goes well with rice. 

Recipe Source: http://themeatmen.sg/coffee-pork-ribs/

     Coffee Pork Ribs

      Ingredients:
1. 500g pork ribs
2. ½ tsp salt
3. ½ tsp sugar
4. 2 tbsp oyster sauce
5. 1 tsp sesame oil
6. ½ tsp bicarbonate of soda
7. 2 tbsp rice flour
8. 2 tbsp potato starch
9. 3 tbsp water
10. oil for deep-frying

      Sauce

1. 2 packets instant coffee
2. 1 tbsp brown sugar
3. 1 tbsp sugar
4. 1 tbsp minced garlic
5. 2 tbsp worcestershire sauce
6. 1 tbsp rice wine
7. 1 tbsp dark soy sauce
8. 3 tbsp water

      Methods:

1. Cut 500g pork ribs into strips
2. Add ½ tsp salt,
3. ½ tsp sugar,
4. 2 tbsp oyster sauce,
5. 1 tsp sesame oil,
6. ½ tsp bicarbonate of soda,
7. 2 tbsp rice flour,
8. 2 tbsp potato starch,
9. 3 tbsp water,
10. 1 egg (beaten)
11. Mix well and let it marinate for 1 hour
12. For coffee sauce mix in a bowl,
13. 2 packets instant coffee,
14. 1 tbsp brown sugar,
15. 1 tbsp sugar (adjust to taste),
16. 1 tbsp minced garlic,
17. 1 tbsp rice wine (optional),
18. 2 tbsp worcestershire sauce,
19. 1 tbsp dark soy sauce,
20. 3 tbsp water,
21. Mix well and set aside
22. Heat sufficient oil in a wok, deep-fry pork ribs till golden brown
23. Drain and set aside
24. Add coffee sauce mixture to a pan
25. Cook until it thickens
26. Add pork ribs, toss and let sauce coat evenly
27. Garnish with chopped chilli padis and fresh coriander

Spanish Prawn Paella

Spanish Paella is one of my favourite foods. I did 2 versions: one with Ssusage and the other without sausages. 

Recipe source: Jas Schaap @ ICCS

Ingredients:

1 tbsp olive oil

1 diced onion

1 garlic crushed

2 tsp Sweet Paprika

1/4 tspturmeric 

2 ripe tomatoes, cut into chucks

1 red or yellow pepper. 

3 pcs Sausages ( optional )

150g peas

250g paella or risotto rice

1 litres chicken stock

16/20 large prawns

2 tbsp chopped parsley

Lemon wedges

Methods:

1. Heat the oil in a large frying pan over medium-high heat. 

2. Add the onion and garlic. Cook for 3 mins until soft. 

3. Lower the heat, allow the pan to cool. Now add the paprika and turmeric and stir for 2 mins or till aromatic. 

4. Add the sausages and cook for a few minutes. 

5. Add the peas and cook for 45 seconds.  

6. Add the rice and stir for a minute. Then change to medium heat and pour in the chicken stock, mixing occasionally. 

7. Cook for further 20 mins until rice is almost cooked, the season with salt and pepper to taste. 

8. Arrange the prawns on TOP of the rice and add the chunky tomatoes. 

9. Cover and cook for 5 mins it till prawns change colour. 

10. Sprinkle with the parsley, lemon wedges and serve. 

Century Egg with Pork Porridge

This is my favourite porridge whenever I go for Dim Sum. This dish is simple to cook and is my family favourite too. I love going for Dim Sum, it's the time where family members can gather together to enjoy a meal. There are so many dim sum dishes that I liked and will always order a varitey of each to try. So far I still love the dim sum I had in Hong Kong.

Recipe Source: http://www.tastehongkong.com/recipes/featured/how-to-cook-congee-with-salted-pork-and-century-egg-a-classic-hong-kong-rice-porridge/

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Pumpkin Rosti

Normally I had potato rosti when I dined out, but tonight I have decided to cook something different which is the Pumpkin Rosti. As this month LTU pumpkin theme is coming to an end soon, I still have some unbaked pumpkin recipes that I wanted to do but work is keeping me busy and I have not got the time to do it. So tonight I did a very simple pumpkin dish and I have to say it taste really good. The rosemary add a nice aroma to this dish too.

Pumpkin Rosti

Ingredients
450g  pumpkin
1/4 cup melted butter
2 tbsp fresh rosemary
1 tbsp salt
1 tbsp black pepper
a handful of grated parmesan cheese
olive oil

Methods:

- Grate the pumpkins and squeeze as much moisture out with your hands.
- Toss with rosemarry, cheese,  salt, pepper and melted butter in a large bowl.
- Heat the frying pan with 1/2 tbsp of olive oil.
- Grab a handful of the pumpkin mixture and pat into a patty.
- Fry it till golden brown.
- Continue with the rest of the pumpkin mixture.

                                                           

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                                                      &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Pumpkin Mee Hoon Kueh

Normally I had plain Mee Hoon Kueh but tonigh I wanna try something different. So I told mum that I want to cook Pumpkin Mee Hoon Kueh instead.

Ingredients

Dough for Mee Hoon Kueh
500g All Purpose Flour
170g Pumpkin Puree
150ml Water ( can still add if not enough water)
1 egg
1 tsp salt
1 tbsp shallot oil

Methods:
- Combine all the above ingredients and knead dough for about 5 to 10 minutes till dough is smooth and less sticky.
- Cover bowl with cling wrap and set aside for 1 hour.

Soup
200g Ikan Bilis, washed and cleaned
4 litres water
Fish Ball, Meat Balls, Crab Meat, Fish Cake
Chinese Spinach or Chye Sim

Methods:
- Boil Ikan Bilis in water for about 45 minutes ( strain and set aside)
- Fry some shallots till fragrant, add the fish cake and fried for a few minutes.
- Add the Ikan Bilis water.
- Once boil, add the fish ball, meat ball, crab meat.
- Tear off flat pieces of Mee Hoon Kueh dough and drop it into the boiling soup.
- Add vegetables and allow to boil for a few minutes.
- Season to taste with salt and pepper.
- Garnish with ikan bilis and shallot.
- Serve hot.

Garnish
Ikan Bilis ( toasted till golden brown)
Shallots (fried till crispy)

                                                         

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                              &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Pasta with Pumpkin & Sausages

I enjoyed having pasta but every time either I cooked the Agilo Olio, Creamy Mushroom or Tomato base. Since this month LTU theme is Pumpkin, so I have decided to try something different and here is my first time cooking Pasta Pumpkin. I asked my nephew to try and he said he preferred this then the tomato base. Guess I will be cooking this more often for my family. Moreover pumpkin is healthy too and the natural sweetness enhanced the flavour of the sauce too.

Pasta Pumpkin with Sausages

Ingredients:

375g Spaghetti
1 tbsp Olive Oil
20g Butter
3 cloves garlic, crashed
1/2 cup chopped walnuts
500g Butternut Pumpkin
300ml Cooking Cream
2 tbsp finely grated parmesan
1/2 tsp nutmeg
Prawns, Sausages, Crab Meat, Minced Pork & Button Mushroom ( estimated amount)
Salt & Pepper to taste
Some pumpkin cubes fried as garnishes

Methods:
- Cook the Pumpkin with some water till soft.
- Cook Pasta in a pot of boiling salted water with oil till tender and drain.
- Heat Oil & butter in a large frying pan over  medium heat.
- Add garlic & walnuts & fry till fragrant.
- Add the Minced Pork, Sausage, Crab Meat & Button Mushroom.
- Add Pumpkin puree and cook for about 5 minutes.
- Add Cooking Cream & Parmesan.
- Add the pasta to pumpkin mixture.
- Season with salt, pepper and nutmeg.
- Toss to combine.
- Sprinkle with fried pumpkin cubes.
- Serve.
                                                           
                                                          


 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                          &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

1. 
   

Kong Bak Pau 扣肉包 (Braised Pork Belly with Yam)

My friend is in town and she requested Kong Bak Pau for the pot luck dinner. So I decided to cook my version for her as she missed local food here and this is one of her favourite dishes and my favourite too. For the recipe, can refer to my previous post here.

Zebra Egg Roll

During my recent trip to Korea, I bought a lot of Seaweed back. When I came across Eugenie's Kitchen posting of this dish, I was attracted by the colour combination of this dish. So this morning, I make some for breakfast and it taste awesome. Is simple to make and is also a good way for me to get rid of the seaweed instead of munching it plain.

Recipe Source: eugeniekitchen  (She also shared how to do the Zebra Egg Roll)

Ingredients:

3 Eggs
1 tbsp Milk
1/4 tsp salt
Seaweed Sheet

Methods:

1. Crushed the Seaweed Sheet
2. Beat the eggs with the seasoning.
3. Strain the egg mixture.
4. Heat the wok and lightly grease the pan.
5. Pour a small amount of egg mixture just enough to cover the surface, sprinkle seaweed pieces all         over the top.
6. When the egg is half-cooked, roll the egg from the right side of omelette half way to the middle.
7. Repeat the process until all the egg mixture is used up.
8. Once cool, cut into bit size pieces.

 

Miso Ramen with Karaage Chicken

Today I am having Miso Ramen again. This time I deep fried Karaage Chicken to add to the Ramen.
Karaage Chicken is a popular dish for appetizer. I kept munching the chicken while deep frying. My nephew and neices like the taste of this chicken too.

Miso Ramen with Karaage Chicken

Karaage Chicken 

Ingredients

450g chicken thigh

salt

black pepper

1/4 cup potato starch or corn starch

1/4 cup flour

Seasonings

1 inch ginger

8 cloves garlic

2 tbsp soy sauce

1 tbsp sake 

1 tsp seasame oil

1 tsp sugar

Methods:

- Rinse the chicken and pat dry. Cut each chicken thigh into pieces.

- Season with salt and ground black pepper.

- Grate the ginger and pound the garlic into paste.

- Combine the chicken and all the seasoning in the bowl.

- Cover with plastic wrap and let in marinate for about an hour.

- Combine the potato starch and flour and add to the chicken.

- Deep fried till golden brown.

Miso Ramen with Braised Pork Belly & Marinated Soft Boiled Egg

I love to eat Japanese food but it has becoming more and more expensive nowadays. Is difficult to find one that is not so expensive and yet taste good.

Ramen is a popular Japenese Noodle Soup.  So during the weekend, I told my mum that I will cook Ramen for her. This is my first time cooking Ramen soup base from scratch. Though there is lot's of work in prepartion of the soup base to the braising of the pork belly, I enjoyed myself cooking in the kitchen and when I see the happy face of my family eating the bowl of piping hot Ramen, I felt so much appreciated.

Preparation of the Soup Base

 Marinating of the Soft Boile Egg

Prepartion of the Braised Pork Belly

 Soaking of Seaweed

Marinated Soft Boiled Egg

Ingredients

1/2 cup Water
1/2 cup Sake
1/4 cup soy sauce
1/4 cup mirn
1 tbsp sugar
3 eggs

Methods

- Combine water, sake, soy sauce, mirin and sugar in a bowl and whisk till sugar is dissolved.
- Set aside.
- Bring water to boil in a medium pot over high heat.
- Carefully put in the eggs and boil for 6 minutes.
- Prepare a bowl of ice cold water and carefully put the eggs in and let it soak for 6 minutes so as to prevent it from further cooking.
- Put eggs into bowl with marinate and leave it overnight in the fridge.
- When they are ready to serve, slice into halves and serve with ramen.

Broccoli Soup

This Broccoli Soup is simple, delicious and easy to make. The weather recently is so humid and hot and soup is on my mind when comes to cooking. This soup is simple and satisfying dinner for me and my family.

Ingredients

1 Pkt (1 litres) Chicken Stock
400g Broccoli
2 Potatoes
1  Big Onion ( cut into small pieces)
4 cloves chopped garlic
100g  Clarified Butter
1/4 tsp ground nutmeg
salt and black pepper to taste
Fresh Cream to taste

Method

1. Heat up the stock pot, add in clarified butter and onion.
2. Stir fry short while and add in brocolli & potatoes.
3. Cook until soft and flavourful.
4. Add in chicken stock, enough to cover the vegetables.
5. Bring to boil and then simmer for abt 15 minutes until vegetables are tender.
6. Blend the vegeatables, add in cream, more chicken stock if necessary.
7. Bring the vegetable soup to boil and add salt, nutmeg & pepper to taste.
8. Serve.

To clarify butter

1.  Melt in a sauce pan and bring to boil. Don't stir.
2.  Once boiled, scoop up the foam from the top layer.
3.  Pour the clear butter oil into the stock pot you intend to use for cooking the vegetable soup.
     You will see some residue of the butter milk. Leave it.
4.  Done.

                                            


I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 

Satay & Sauce

Satay is one of the most famous Malay dishes in Singapore which is served at many hawker, restaurants etc. Whenever friends from overeseas come, I will recommend them this grilled seasoned skewered meat. Nowadays the prices of each satay stick is getting more expensive so I decided to try making them myself.

Recipe source for the Satay: kitchentigeress
( am using Pork insted of Chicken)

Pork Marinade

4 tbsp coriader seeds
4 tsp cumin seeds
20 shallots
4 clove garlic
8 stalks lemongrass, tender part only. washed and roughly chopped
4 slices galangal, washed and roughly chopped
1 tsp turmeric powder
2 tsp salt
3/4 cup sugar
2 tsp dark soya sauce

1 kg pork, washed, dried and cut small bite size
8 tbsp oil
40 skewers, soaked in water

Methods:
To Marinate Pork:
- toast coriander and cumin seeds over medium/low heat till toasty.
- while still hot, blend with shallts, garlic, lemon grass, galangal and turmeric to a smooth paste.
- mix with remaining ingredients for marinate.
- covered and refrigerate for overnight.

To grill Pork
- thoroughly mix pork and marinate with the oil
- thread pork on skewers
- spread marinate on the meat
- preheat oven to 200 degrees
- grill till charred

Recipe for the Satay Sauce: auntyyoung

Ingredients:

200g toasted peanut, blended with 400ml water ( I prefer the peanut to be more crunchy)
3 onion, blended
12 dried chilli, soaked and blended
125g gula melaka
125g oil
salt and sugar to taster

Method:

- Toast and skin the peanuts, then blend with water to form peanut gravy.
- Heat up some oil in a wok, add in blended onion and dried chilli, saute until the oil is separated from the sauce.
- Add in peanut gravy.
- Add more water if it becomes too sticky to saute. Stir well and bring it to boil, lastly add in gula melaka, salt and sugar for the final taste.

Mee Siam

Mee Siam is a dish that is very popular and I love the sweet and sour of the gravy. I have nevery tried cooking this before so here is my first attempt cooking this and I liked it very much. Is the taste that I was looking for and mum gave thumbs up for this dish too.

Recipe Source: singaporeshiok

Ingredients:

Spice Paste

15 shallots, peeled
8 cloves garlic, peeled
25g dried chillies, seeded, soaked until soft, drained and squeezed dry
5 tbsp tau cheo (fermentd soy bean paste)
40g (1/2 cup) small dried prawns, rinsed, soaked until softened and squeezed dry
6 buah keras (candlednuts) toasted and crushed

1 tbsp belacan, crumbled
400g Bee Hoon (dry rice vermicelli), soaked in cold water until softened then drained
250g Mung Bean Sprouts, cleaned, washed and thoroughly drained
1 pcs Yellow Tau Kwa (opptioal) - pan fried
1.5 litres water or prawn stock
1 1/2 tbsp sugar
1 2/3 - 2 tsp salted ( taste seasoning as adjust according to salt level in the dried prawns and tau cheo)
5 tamarind slices
10 small tau pok (deep fried tofu puffs), rinsed, squeezed dry, toasted until crisp and cut into cubes
6 hard boiled eggs, peeled and halved
1 handful flat chinese chives, thoroughly washed, drained and cut into 1 cm length
Prawns - shelled and cooked
Lime halved

Methods:

Combine spice paste ingredients and process to a paste.

Heat about half a cup of oil and fry the belachan until golden & crisp.
Add the chilli paste and fry, stirring occassionally until fragrant and oil separtates from mixture.
Transfer 1/3 of spice mix to another pot, leaving 2/3 behind.

Add the well drained Mee Hoon to the pot with the 2/3 spice mix and stir well over moderated heat until thoroughly coated with the spices and softened. Add a little water if the Mee Hoon sticks to the pot.
Add bean sprouts, chives and bean curd and stir through until sprouts are just heated through.

Add the water or stock to the reserved 1/3 of the spice mix and bring to the boil.
Add the sugar, salt and tamarind and stir well. Add the Tau Pok .Taste and adjust seasoning if necessary.
* I added the Tau Pok to the sauce instead of deep fried *

To serve, put some Mee Hoon in each plate and ladle over desired amount of gravy. Garnish with hard boiled eggs, prawns and lime.

Asparagus Soup

There are 2 types of soups that I liked. One is Mushroom Soup and the other is the Asparagus Soup. Most of the time I cooked Mushroom Soup for my family but today I decided to cooked this simple elegant Asparagus soup instead. This soup was pureed till silky smooth and goes well with garlic bread sticks.

Ingredients:

100g Unsalted Butter
400g Asparagus, woody ends removed
1 medium onions, peeled and chopped
1 stick celery, trimmed and chopped
1 leek, trimmed and chopped
1 litres chicken stock
Salt
Ground Black Pepper
Cooking Cream to taste

Methods:

Melt butter & oil in a large suacespan over medium heat.

Add onion and saute for about 5 minutes

Add Asparagus, Celery and Leek and saute for about 5 minutes.

Season with salt and pepper.

Add the chicken stock and bring it to a boil.

Reduce heat and simmer for about 30 minutes until asparagus is very tender.

Carefully transfer to a blender and puree until smooth.

Return to saucepand and stir in Cooking Cream and season with salt and pepper to taste.

Tea Buckwheat Noodles with Sesame Salad Dressing

When I saw Leng @ Jessie Cooking Moments posted the Sesame Salad Dressing, I told myself I have to make this sauce as I am a great lover of Sesame Sauce. This is indeed a great sauce that goes well not only in deep fried meat or chicken but also a salad sauce and for me I love to eat it with Tea Buckwheat Noodes. Thank you once again for sharing this recipe. I have actually make 2 batches of this sauces and family members love it very much.

Sesame Salad Dressing

Recipe Source for the  Sesame Salad Dressing : Jessie-Cookingmoments

Sesame Salad Dressing

Yields about 750ml Salad Dressing

Ingredients:

30g White Sesame Seeds, stir-fried until fragrant

½ Carrot, roughly chopped

½ Brown Onion, roughly chopped

1 Clove Garlic, roughly chopped

50g Caster Sugar

350ml Sunflower Oil

100ml Brown Rice Vinegar

130ml Light Soy Sauce

Method:

Blend all the ingredients in a stick blender.