Oriental Prawn Stir-Fry

Are you looking for Chinese New Year recipe? This Oriental Prawn Stir-Fry may come in time for your reference.

Prawn's pronunciation in Cantonese is similar to "laugh". Hence, prawn dishes represent Happiness. Enjoy this “happiness” dish brought to you by Little Inbox. Happy Chinese New Year for all who celebrate the festival!

Oriental Prawn Stir-Fry

Ingredients:

10 jumbo prawns
2 tbsp of chopped garlic
3 slices of ginger
1 onion, peeled and diced
2 stalks of spring onion, trim the root, and cut into 4cm length (get the green and white portion separated)
Bird’s eye chili, chopped (adjust the amount based on personal preference of spiciness)
Cooking oil

Seasonings:

1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of oyster sauce
Mix up with 6 tbsp of water

Prawn Marinades:

3 cloves of garlic, peeled and grated
½ thumb-sized of ginger, peeled and grated

Steps:

1.Clean the prawns. Trim the legs. Retain the head and shell. Cut a hole at the back and remove the vein. Rinse under running water.
2.Marinate the prawns with grated garlic and ginger for 30 minutes in the fridge.
3.Heat oil in a wok. Sauté ginger and onion, follow by garlic, white portion of spring onion and bird’s eye chili.
4.Stir in the marinated prawns. Fry for a while. Pour in the seasonings. Stir the prawns to let it coated with sauce.
5.Add the green portion of spring onion to mix well.
6.Off the flame and serve hot.

Tomato Rice 番茄饭

I’ve been thinking of tomato rice lately. Back in university days, my friends and I used to dine in at a stall near the hostel. A Malay uncle was selling nasi tomato (tomato rice) there. His tomato rice was served with a chicken drumstick and few slices of cucumber. It was the only tomato rice I tried.

One day, while chatting with a Malay friend on a cooking topic, I brought up a question to her on how to cook tomato rice. She taught me on the steps and ingredients, I memorized it, shopped for ingredients that evening, and cooked it on the next day. My friend’s recipe calls for evaporated milk and coconut milk, but I substituted it with creamer powder instead. The outcome? I got very fragrant and moist tomato rice to serve with air-fried chicken chop, vegetarian mutton curry and Japanese cucumber slices. It’s delicious!

Tomato Rice

Serves 4-5

Ingredients:

2 cups of rice, rinsed
2 cup of water (add a little bit more if your rice tends to absorb more water)
60g tomato puree
1 tomato, peeled and cubed
1 thumb-sized ginger, skinned and bruised
1 Cinnamon stick
1 star anise
4 pandan leaves, tied in 2 knots
Salt to taste
2 tbsp of creamer powder
Cooking oil

(A)

Blend together:

1 onion, peeled and diced
4 shallots, peeled
5 cloves of garlic, peeled

Steps:

1.Heat up oil in a wok. Add ginger, star anise, Cinnamon stick and (A) and sauté till fragrant. Add tomato puree and fresh tomato cubes. Stir-fry for a while.
2.Pour in rinsed rice. Stir to mix well.
3.Pour in water and bring to a boil.
4.Transer it to the rice cooker pot. Add salt, creamer powder and pandan leaves. Cook in rice cooker. Remark: I cook in under white rice program for 15 minute by using microcomputer rice cooker.
5.Once done, keep it warm in the rice cooker for another 10 minutes before serving.

Prawn and Fishball Noodle Soup

We spent the whole day of 2012 new year's eve to spring clean our house. There’s no celebration at home. I just cook the simple noodle soup for our new year's eve dinner.

The chicken stock was prepared on the stove and later moved to the magic cooker. The soup was then boiled again . The home made meat balls, fish balls, prawns were cooked in the soup. Add salt to taste. Once done, the soup with the ingredients was poured over the cooked organic carrot noodle. The noodle was then garnished with lettuce and fried garlic. This is so simple, isn’t it?

Roasted Pork Fried Rice 烧肉炒饭

Another fried rice whipped up with whatever left-over ingredients from the fridge. This is my way of savoring simple home cooked meal.

Wishing everyone Happy 2012!

Roasted Pork Fried Rice 烧肉炒饭
Serves 2

Ingredients:
half cup of red rice
half cup of white rice
2 eggs
some roasted pork, cut into small pieces
bak choy (only the stalk), sliced into pieces
leek (only the white portion), sliced horizontally
half onion, peeled and chopped
1 tbsp of chopped garlic
Cooking oil

Steps:
1. Mix up the red rice and white rice. Rinse and cook in rice cooker. Once cooked, cool it down.
2. Heat up oil in the same wok, scramble the eggs. Set aside.
3. Add some oil, fry the roasted pork. Brown the onion and add garlic and leek. Sauté till fragrant.
4. Add cooled steamed rice, bak choy and scrambled egg. Stir fry to mix well. Season with light soy sauce and continue to fry till fragrant.