Ingredients:

1 kg raw king prawns
2 cloves garlic, crushed
2 tbsps peanut oil
3 tsps grated fresh ginger
1 stick celery, diced
1 red pepper, seeded and diced
1 tbsp sweet chilli sauce
1 tbsp hoisin sauce
2 tbsps lime juice
1 tsp sugar

Procedure:

1. Peel and devein the prawns, leaving the tails intact. (If you’re the lazy type too, why not buy your prawns raw-peeled-and-deveined? They have these at the frozen section of the supermarket. Thank goodness!) Place the prawns in a non-metallic bowl and mix in the garlic. Set aside.
2. Heat a wok and add 1 tablespoon oil. Add the ginger, celery and red pepper and cook until softened. Remove from the wok. Heat the remaining tablespoon oil and add the prawns. Cook over high heat until bright pink and cooked through. Spoon the celery and red pepper mixture back into the wok with the prawns and add the chilli sauce, hoisin sauce, lime juice and sugar. Season to taste with black pepper. Heat through for a minute or so then serve with steamed rice.

Happy cooking!

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Garlic Prawns in Chilli Sauce recipe

Throughout November, Malaysia once again becomes a haven for master chefs to show off their culinary prowess. The country’s 28 finest restaurants showcase their delectable creations in a bid to attract new and existing diners to their establishments. Did you know that they even came up with special-prized menus for the Festival to catch the fancy of locals into the fine dining scene?

Eight years on, it was no surprise that the Festival has now also become internationally recognized in the food tourism industry. Wish we had a similar event here so we, too, may enjoy the smorgasbord of gourmet food! Yum! =9

Post from: Blisstree

Malaysia, Truly Asia

I found, purchased and ate this chocolate for the first time this week.  I was a little hesitant because of the way it was named.  Fortunately I found out that you can’t judge a chocolate by its cover.  It was mainly thick creamy chocolate with rice bubbles scattered through it.  Where the orange flavour came from I am not sure, but I guess it was in the chocolate itself.  Orange and chocolate always makes me think of “Jaffas” that you may or may not have experienced.  If you get the chance try either one and you won’t be sorry.

By the way, this is made in Malaysia.  Has anyone from Malaysia tried any other varieties?

Post from: Blisstree

Orange chocolate with rice cereal

This was absolutely delicious, and for fish lovers (like my whole family), a feast!! I don’t make this dish very often — it is a bit fussy, but not much fussier than any of the other Asian dishes featured here… and a what a treat to the eyes and the palate. The anchovies alone will make any anchovy-loving gal like me happy, but the coconut-and-pandan rice, the fried fish, the egg, etc…. yum! . Get ready for a burst of flavor and try out Bee’s recipe here.

Post from: Blisstree

Nasi Lemak

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. It is the first thing that hits the hot oil and is cooked until fragrant and the oil reappears, thereby permeating everything else that goes into the dish. Storebought curry powder will liven up a bland dish, but curry paste, especially if homemade and fresh, brings a richness several levels higher. Storebought curry pastes are acceptable and used by home cooks everywhere, but why deny yourself the satisfaction of having made it from scratch?

The rempah I’m making in the picture is Bee’s recipe at Rasa Malaysia, which she uses for Nasi Lemak (I’m posting that one in a bit). And here are a couple more: Ching’s Rempah Udang and a vegetarian version from Smitha.

Post from: Blisstree

Rempah

2 tablespoons canola or peanut oil
1 tablespoon minced garlic
1 small onion, sliced
1 teaspoon minced ginger
1/2 cup one or all of these — shrimp, peeled and deveined; cut up roast pork, or shredded chicken, or raw chopped chicken breast meat, optional if you want a vegetarian dish, or substitute pre-cooked/fried tofu strips
1 small red bell pepper, julienned
1 cup shredded Napa cabbage (or regular cabbage, or use frenched green beans, or thinly sliced — on the diagonal — snow peas)
1/2 cup julienned carrots and/or celery
2 scallions, cut into 2-inch shreds
1/2 cup mung bean sprouts, trimmed, rinsed and drained
1 tablespoon curry powder, or to taste
1 teaspoon sugar
2 tablespoons light soy sauce
1/2 cup coconut milk, plus 1-2 cups hot chicken stock or water if necessary
1 8-oz package rice sticks or rice noodles (if you using rice sticks, just rinse; if using rice noodles, the thicker kind, soften in hot water for 10 minutes before using)
salt and freshly ground white pepper to taste
1 egg, beaten, then pre-fried (very briefly) and sliced into thin shreds, optional
juice of half a lime, or lime wedges for serving, optional

Heat oil in large wok or skillet, then add garlic, onion, and ginger, stirring a bit after each and waiting until aromatics are limp and starting to turn color before adding the next one. Add your meat or shrimp at this point, and cook a few minutes just to flavor the meat. Add vegetables and stir-fry 2-3 minutes, then add curry powder, sugar, soy sauce, and coconut milk. Stir for 2 minutes to distribute flavors, then remove solids to a platter with a slotted spoon and set aside. Add the noodles to the liquid in the skillet and stir-fry until noodles absorb the liquid and is almost completely cooked. Add chicken stock or water if necessary (amount will depend on the kind of noodles you used). When noodles still have a bit of firmness to them, return meat and vegetables to the wok and stir to combine. Adjust seasonings, stir in egg shreds and lime juice if using, and serve immediately.

The vegetables are very flexible — use what you have. I usually like a combination so there’s an interplay of color. The liquid used can also be adjusted, to either end up with a dry dish, or a soupy one, in which case double the amounts of coconut milk and chicken stock used. Another way to do it is to deep-fry the noodles (prepare for lots of splattering though!) and serve the vegetables and “sauce” as a topping. If you prefer Thai flavors, use fish sauce instead of the soy. There are many other forms of curried noodles, this is just one of them! Hope you like it!

To any Singaporeans reading this, please comment and tell us how you make yours!

Post from: Blisstree

Reader Request: Curried Rice Noodles

They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect substitutes. Do check the ingredient list, because some rice noodles are not made with only rice flour, so if you have allergies, don’t assume it’s safe just because it says “rice noodle” on the packet. On the other hand, if you want to cook an Asian dish that calls for rice noodles, and don’t have an Asian store nearby, check the noodle aisle at your health food store instead. You might not find Asian brands, but chances are you will find rice noodles that will work with your recipe. Some non-Asian brands to look out for include Tinkyada and Ener-G.

And if you’re like me and stock these things in your pantry, you might want to click on the following links — lots of ideas for cooking rice noodles here:

Mandira at Ahaar’s Thai Rice Noodle & Vegetable Soup
The Budding Cook’s Overstuffed Chilies Over Rice Noodles
Rachael of Fresh Approach Cooking’s Rice Noodle Pancakes
Tigerfish at Teczcape’s Wat Dan Hor
Ruth Daniels’ Rice Noodle Salad with Lemongrass Chicken at Recipes From 4EveryKitchen
Lemongrass Shrimp Cold Noodle Salad from Ellen of I Am Gluten Free
PlaysWithFood’s Chile Garlic Prawns with Rice Noodles
Malay Style Stir-Fried Rice Noodles from Ooibob/Cooking in Plano

And here, Amy promises to share the recipe for fresh-made rice noodles. Can you wait? I know I can’t!

Post from: Blisstree

Using Your Noodle

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.

More information from AsiaFood
From Wikipedia

And a recipe from Apple of My Eyes for Buko Pandan

Post from: Blisstree

Ingredient Spotlight: Pandan

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.

1 cup oil
1 cup shallots, sliced thin

Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take some out before the shallots turn brown so that you keep the flavor delicate and avoid making dishes taste bitter. Continue cooking shallots until golden, stirring frequently. Remove with slotted spoon, draining well, and continue to drain on paper towels.

Post from: Blisstree

Shallots and Shallot Oil

Right now, Simcook’s Bursting with Flavor Shrimp, Scallops and Gailan is waiting to be served. Gotta go eat!!

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Nasi Lemak from Rasa Malaysia