The name of these prawns may not sound too pleasant but you will sure be overwhelm by it’s sweet flesh and good texture.
Ingredients
3 large pissing prawns (preferable live stock of about 200g each), 6 cloves of chopped garlic, 1 tsp of chopped ginger, 1 tbsp cooked oil, 1 tbsp Chinese parsley
Seasoning
2 tsp of cooking wine, dash of sesame oil, pinch of pepper, sugar and slat to taste
Method
Trim clams and slit open prawns on the spine and remove intsatines. Rinse well and drain then sprinkle with litter bit of salt and pepper.
Mix chopped garlic and ginger with seasoning and stir well. Stuff part of the seasoning into the open slits and spread the rest of the seasoning on top of the prawns.
Steam prawns over high heat for 8 minutes, pour cook oil over and garnish with Chinese parsley.
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Count down to new year 2010 will begin in just few hours. Enjoy your new year eve with your love one and I wish everyone a peaceful and prosperous 2010. Cheers!!!
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This is a simple Malay snack that made from flour, sugar and water. I am not too concern about how it taste but I like the way they made this snack. The utensils used is so simple and the cooking process is so relax. Just pour the flour mixture into the coconut shell puntured with few small holes that hang over the wok fill with warm oil. Swing the coconut shell gently in circle and the flour mixture will drop into the hot oil and form into piece of thin crispy noodle like wafer.
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Ingredients
450 g cauliflower
2 eggs
1 tbsp chopped carrot
Salad dressing
1 tbsp salad oil
2 cloves garlic
2 tbsp vinegar
pinch of pepper and salt
Method
Hard-boil eggs , remove shell and dice egg white and egg yolk separately. Trim and rinse cauliflower, blanch in boil water with little bit of oil and salt for 3 minutes. Drain cauliflower well and place it in a big bowl. Spread diced egg and chopped carrot into the bowl and add salad dressing. Shake to mix well and serve.
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This is a north China specialty that is crispy and cruncy with a slight sour taste.
Ingredients
350 g fresh yellow potatoes (peel and shred)
40 g green chilies (chopped)
30 g red chilies (chopped)
pinch of Chinese five spice powder
1 tsp white vinegar
salt to taste
Method
Soak shredded potatoes in cold water for 30 minutes, drain dry and set aside.
Heat 1 tablespoon of cooking oil in a wok and stir-fry the green and red chilies to fragrant. Add shredded potato and toss lightly for 5 minutes then add five spice powder, vinegar and salt, stir-fry to mix well and Serve hot.
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A rich sauce of lycopene, tomatoes help prevent cell ageing. Cooked tomatoes release five time more lycopene than raw tomatoes. Increasingly research is suggesting that, of the many types of carotenoids found in food, lycopene is the most beneficial for protecting against coronary heart desease and cancer, especially cancer of the lung, stomach, mouth, colon, rectum and postate gland.
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Ingredients
1 chicken (about 1.5 kg)
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped shallot
2 tsp light soy sauce
2 tbsp oyster sauce
salt and pepper to taste
150 ml water
1 tsp sugar
1 tbsp cornstarch solution
Mehtod
Marinate chicken with 1 tsp of light soy sauce and litter bit of salt for 15 minutes. Deep fry in hot oil until chicken is browned and cooked. Set aside to cool and cut into serving size.
Heat up 1 tbsp of cooking oil and saute chopped ginger, garlic and shallot to fragrant. Add water, oyster sauce and 1 tsp of soy sauce and bring to a gentle boil. Add sugar and corstarch solution, when sauce become thicken, dish up and spread over chicken and serve.
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Ingredient
3 pieces loin beef (total about 200g)
1 kiwi fruit (sliced)
200 ml kiwi fruit juice
1 tbsp honey
1 tsp cornstarch
pepper and salt to taste
Method
Marinate beef with pepper, salt and cornstarch for 30 minutes and pan fry with 2 tbsp of oil until beef is done. Set aside.
Bring kiwi fruit juice to a light boil, season with honey and return beef back into the pan, mix gravy well with beef and simmer for 1 minute.
Garnish with sliced kiwi fruit and enjoy.
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Ingredients
1 chicken thigh (diced)
200 g lotus root (grated)
2 tbsp dried prawns (soaked untilsoft)
2 dried mushrooms (soaked and diced)
2 tbsp spring onions (chopped)
1 tbsp cornstarch
seasoning - sugar and salt to taste
Direction
Mix grated lotus root, diced chicken, mushrooms, dried prawns with cornstarch, seasoning and few drops of oil in a steaming plate and steam for 15 minutes with high heat.
Sprinkle with chopped spring onions and sizzle with cooked oil and serve.
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Ingredients
400 g old cucumber
3 dried scallop
75 g peanuts
200 g lean pork
Direction
Remove pith of old cucumber and cut into large pieces. Rinse and soak dried scallops and peanuts for 10 minutes. Scald and rinse lean pork.
Bring 2 liters of water to boil then add in all ingredients and continue to boil for 3 minutes. Simmer with low heat for another 2 hours, add salt to taste and serve hot.
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