Salt and pepper deep fried prawns

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fried prawns, prawns, salt and pepper fried prawns

  

Salt and pepper prawns are probably one of the easiest and most delicious ways of preparing prawns the Chinese way.We Chinese especially the Cantonese  love prawns. We will see it during weddings and festive seasons. This is because prawns in Cantonese is pronounced as laughter and with this dish we wishes everyone happiness and full of laughter.

Ingredients:

10-12 large sized prawns, cleaned but leave shell on (most people  prefer to keep the heads-but I like mine to be devein and without it)

2 tbsps of salt for rubbing the prawns before cooking 

 Flour mixture- corn flour , salt and pepper
Method:
Firstly, butterfly the prawns for easier cleaning then rub the prawns with the salt and leave to marinate for an hour. Coat the prawns with the flour mixture. 
Prepare a wok for deep-frying the prawns. Once oil is hot, turn heat to medium. Fry the prawns in batches as you have to make sure you don’t overcrowd your wok. Fry for about 2-3minutes depending on the size of your prawns. Continue with the rest of the prawns. Serve hot.

Note:

1.fresh prawns is a must 
2. Don’t overcook the prawns 
3. Don’t overcrowd your wok while frying, do the frying in batches 

Sambal eggs

Tags

eggs, hot and spicy, malay cooking, sambal, sambal eggs, spicy sambal

   
 
Sambal eggs

INGREDIENTS

6 eggs

half an onion or 4 shallots peeled and roughly sliced

vegetable oil for deep-frying

(A) Sambal Sauce

I’m using ready made sambal 

1/2 tsp granulated gula melaka or regular sugar to taste

DIRECTIONS

To cook hard-boiled eggs, place them in a small pot with enough water to cover the eggs. Bring to a boil for 2 minutes, turn off the stove and cover the pot with a lid for 10 minutes. Cool eggs in a bowl of water and peel them when it is  cool enough to handle. Set aside.

Heat some vegetable oil in a saucepan. Add hard boiled eggs (make sure you pat them dry with a paper towel first) and deep-fry until golden. Drain excess oil on paper towels.

Add sambal sauce to the saucepan. Bring to a quick simmer and season the sauce to taste.

Add onions or shallots and cook it until just softened, adding a bit of water anytime the sauce runs dry during cooking. When the onions are cooked, return the eggs back to the pan, coating them evenly in the sambal sauce before serving.

Caramel custard Jelly

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caramel custard jelly, caramel jelly, custard jelly, jelly

   
  

Caramel custard jelly
This is a very light caramel jelly that is easy and fast to make. This jelly is very refreshing and is perfect for the hot season now. Enjoy!!!

Caramel layer

100gm fine sugar

4tbsp of water

Jelly layer

10gm of jelly powder (the shallow brand)

100gm of fine sugar 

450ml water

400ml evaporate milk

1  1/2 tsp custard powder

1tsp vanilla essence 

A pinch of salt

Caramel syrup 

Warm sugar on medium heat till brown.

Add water and continue to stir till combine.

Pour into mould and set aside.

Jelly

Boil jelly with sugar and water till everything dissolved. 

Combine custard powder, evaporated milk and salt in another container. Next pour in the jelly. Add vanilla essence and stir till mixture thicken.

 Pour mixture into mould with the caramel and let it cool before putting it into the fridge for at least 4hours.

Stewed Radish and Carrot Ribs

Tags

chinese stewed ribs, easy ribs, pressure cooker ribs, stewed radish and carrot ribs, stewed ribs

   
 

Radish and carrot stewed ribs

Today I’m going to cook the stew ribs in a pressure cooker. It will save me a lot of time than the stove. Taste wise, stove cook is much richer and taster. Below is the recipe for both. Hope you will enjoy it.
Ingredients:

* 600g Pork Ribs 

* 1 Carrot, skinned and cut into chunks 

* 1 Radish, skinned and cut into chunks

* 1 small Onion, cut into chunks

* 3 clove Garlic without skin

* 300ml Water( or 3/4 submerge)

* Salt and pepper to taste
Seasonings: 

* 1 -2 tablespoon Chinese Cooking Wine ( if u r using good wine, 1 will do)

* 2 tablespoon Light Soy Sauce

* 1 tablespoon Oyster Sauce

* 1/2 tablespoon Brown Sugar ( optional, can add in if not sweet enough)
Methods:

1. Blanch ribs and set aside.

2. Heat a tablespoon of oil.

3. Stir fry garlic and onion till fragrant. 

4. Add in the vegetables and rib.

5. Stir fry for a minute before adding the seasoning.

6. Add in water and bring to a boil for stove cooking. Reduce to a simmer and continue to cooking for 2 hours or till the ribs and radish are tender.Add more hot water if the sauce are drying but ribs & radish are not tender enough.

     Pressure cooker wise add in the water and press stew function. It will cook for (20mins) and just leave it in the pot for half an hour before opening.

7. Add salt and pepper to taste. Dish out and garnish with spring onions .

8. It goes well with a bowl of steaming hot rice. Enjoy….