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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Some times it is hard to tell whether it is a Thai food, Nyonya or Malay cuisine when come to dish like sambal kangkong (water spinach), sambal asparagus. I think people living in Thailand, Malaysia or Indonesia are cooking this dish almost the same way. So I think it is only fair to classify it under a fusion dish rather than classify it under any specific country cuisine.
As for the sambal, the main ingredients are toasted shrimp paste, chilies, small red onions, garlic, lemongrass but you can always adjust the ratio of spices according to your own taste and liking.
It is quite a simple dish to make after all, saute the blended sambal in warm oil to fragrant then stir fry with asparagus (peeled and sectioned) with some small shrimps for 3 minutes, add seasoning to tatse and it is done. Try it and enjoy.
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The spices that make Indian cooking so distinctively aromatic lies in the the right combination of many spices. In some dish, one of the spices may be made to stand out. Cumin, aniseed, nutmeg, fennel and cardamom are digestive acids. Chilies are holistic, beneficial to phisical and spiritual weel being.
Do not confuse by the word masala and curry, curry and masala are really one and the same. Curry powder added to any liquid especially water or coconut milk, becomes a wet masala. Dry masala means curry powder without any additives.
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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
350 g shelled prawns
50 g skinned green beans
1 tsp egg white
3 tbsp cornstarch
Direction
Rinse and soak green beans for 1 hour, drain. Place green beans on a flat plate and steam until soft, press to make into paste.
Devein prawns, rinse well and pat with knife to make into prawn paste. Mix prawns paste, 1 tsp of cornstarch, 1 tsp of egg white with green bean paste then shape into patties.
Heat oil in pan , coat patties with dash of cornstarch then pan fry the patties untion both side golden brown. Done.
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Star anise is a spice that is obtained from the star-shaped pericarp of lllicium verum, a small to medium evergreen tree of the magnolia family. Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China and Japan. As the name suggests, the spice is star shaped sections, about eight on average. These hard section are seed pods and the fruit is picked before it can ripen and dried.
Culinary uses: Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with chicken and duck. Chinese stocks and soup are very often contain the spice and it is also an ingredient of the mixture known as “Chinese Five Spices“.
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Coriander is the seed of a small plant. The seeds are almost spherical. One end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3-5mm and the color is usually brown when dried.
Culinary uses: The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent. Often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked food.
Bouquet: Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance.
Flavor: The seeds are warm, mild and sweetish and there is a citrus undergone undertone similar to orange peel.
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Latin name: Elettaria Cardamomum Maton.
Family: Zingiberaceae (Ginger Family)
Common Names: Small Cardamom, Lesser, Cardamom, True Cardamom, Malabar Cardamom, Green Cardamom.
Native to India. Cardamom is a herbaceous perennial plant belonging to the ginger family. Its dried fruit reffered to as the queen of spices, is one of the most exotic and highly prized spices in the world. It is found commonly in south India.
The fruit are oblong, greenish brown capsule containing 15-20 seeds attached to axial placenta. Cardamom acts as a mouth-freshener, has well established ordinary values and it is an important ingredient of garam masala, a combination spice for indian dishes.
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Latin Names- Trigonella foenum-graecum
The brownish-yellow seeds of rhombic shape (about 3 mm) are rich in vitamin E and has a strong, quite peculiar ordour reminiscent of maple. In the past, fenugreek was used for a variety of health conditions, including menopausal symptoms and digestive problems. Today, it is used for diabetes and loss of appetite, and to stimulate milk production in breastfeeding women. The dried seeds are ground and taken by mouth or used to form a paste that is applied to the skin to treat inflammation.
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