Assam Curry Prawns

Prawn is actually a good source of Protein that has lower calories compared to other meat. Its Cholesterol content is also much more lower than crab and squid. Just get the head discarded and veins removed in order to savor prawn in a healthier way.

My mum's assam curry prawn is the dish that makes me mouth-watering whenever I think about it. How can one resist to have such an appetizing spicy tamarind curry? That's why I got my mum verbally pass on her recipe to me. The assam curry prawns is cooked through the similar steps as assam curry fish. I truely enjoyed my weekend lunch savoring the fresh, juicy and tender jumbo prawns. Viola!

Assam Curry Prawns

Serves 5

Ingredients:

500 grams jumbo prawns

fresh curry paste

3 stalk of lemongrass, get the white portion bruised

1 ginger bud, quartered

5 Kaffir lime leaves

1 tomato, diced

1 Japanese cucumber, cut into bite-sized

1 onion, peeled and diced

cooking oil

50ml water

Seasonings:

light soy sauce to taste

brown sugar to taste

a ping pong-sized of tamarind pulp with 200ml of water (mix and strain the juice)

Steps:

1. Heat up the wok with enough oil. Stir fry the onion, Kaffir lime leave, lemongrass, ginger bud and curry paste for few minutes until fragrant.

2. Sieve in the tamarind juice and 50ml of water. Bring to a boil. Add prawns, stir and cover the lid for a while. 

3. Add tomato and cucumber. Stir well. Add seasonings to taste. Cook until the prawns curled up. Serve hot with rice.

Black Bean Soup

Black bean really comes in handy in my kitchen. Whenever I lack of fresh ingredients for soup, black bean soup will be the soup of the day. The soup is nutritious as the black bean contains fiber, protein, flavonoid anti-oxidant, vitamins and minerals. More info can be found here. 

Some people boil the soup with dong quai, but I used to boil the black bean soup with garlic and pork ribs, and seasoned with light soy sauce. That's about it, and finally let the slow cooker perform the simmering job. It sounds extremely easy, right?

Black Bean Soup

Serves 3-4

Ingredients:

150 grams black bean, rinsed with running water

1 bulb of garlic, peeled

200 grams of pork ribs, blanched

1.5 liter water

light soy sauce to taste

Steps:

1. Add pork rib, black bean and garlic to the slow cooker pot. 

2. Bring water to boil in a pot. Pour it into the slow cooker pot. Leave the ingredients to cook under high heat for at least 3 hours. Then shift it to low heat and leave it simmers for another 2 hours or until the bean is softened.

3. Add light soy sauce to taste. Serve hot with rice.

Home Grown Spring Onion

I'm in the progress to achieve my dream to have a little spice garden at home. I have very little knowledge and experience in gardening. First, I started to grow mint and parsley back in August this year. The Parsley didn't last long. Within a week, the plant was dried up. On the other hand, the mint plant grows pretty well. I'm neither a green thumb or black thumb. 50-50, I would say? So far, a few batches of home grown mint leaves were harvested to make mint leave omelet, assam laksa and mint leaves soup. 

About a week ago, I planted a few shallots into a pot. Now, each shallot blossoms into spring onion. It is so easy to plant it at home and it shoots pretty fast. Furthermore, it requires no special care, except sun light and water to survive. Spring onion doesn't last long in fridge. So, it is a good idea to grow on your own and harvest it anytime you need it.Soon, I'll utilise this fresh home grown spring onion in my culinary, either raw or cooked.

Fried Macaroni - The Fusion style

When I was a kid, I hate to have macaroni. I just don't like the taste when cooked in chicken stock. It's too bland to my liking. However, ever since I discovered this fusion style fried macaroni, it has become my favorite meal at home. Through simple cooking, the macaroni has transformed into a flavorful one-pot-dish. Well, I do change the ingredients from time to time to get a different flavor. Overall, I would say macaroni cooked in this way tastes so good! yummz!

Fried Macaroni - The Fusion style
Serves 3


Ingredients:
Macaroni, portion for 3, cooked per the packaging instruction (I cooked it longer to get softer texture)
3 Brussel sprouts, sliced horizontally
1 onion, peel and diced
a half palm-sized portion of char siew, chopped
2 caps of dried shiitake mushroom, dehydrated and chopped
2 eggs, beaten lightly
cooking oil

Seasonings:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tbsp chili paste
2 tbsp water

Steps:
1. Heat up 1 tbsp oil in a wok. Fry the egg in 2 batches into 2 egg sheets. Set aside for cooling. Roll up a piece of egg sheet and sliced it thinly. Do the same for the 2nd piece. Set aside for the garnishing later.
2. Heat up 2 tbsp of oil in the same wok. Fry onion till transparent. Add char siew and mushroom to stir-fry for 3 minutes. Add Brussel sprouts and stir-fry for 30 seconds. Toss in the boiled macaroni and seasonings. Fry for 3 minutes.
3. Dish out and garnish with egg strips. Serve hot.

Peri-Peri Grilled Fish

I have no regret in buying a non-stick grill pan. It's is one of  the essential cookware for me right now. My first cooking experiment with the grill pan goes to Peri-Peri Grilled Fish. Just like the chicken kebab, the fish fillets were basted with Nando's Peri-Peri sauce and chopped garlic. It was then pan-grilled to perfection. This is a simple way to spice up a fish dish. Next, I shall try to pan-grill meat/poultry, seafood and even vegetables. 

Peri-peri Grilled Fish

Serves 3-4

Ingredients:
220 grams fish fillets (I used Kurau fish), de-boned, cleaned and pat dried
1 tbsp of vegetable oil

Marinades:
2 tbsp of hot Per-peri sauce
3 cloves of garlic, peeled and chopped
pinch of salt

Steps:
1. Marinate the fish fillets and leave in fridge for 2-3 hours.
2. Heat oil in a grill pan. Brown the fish on both sides. Serve hot with rice.