Curry Prawns

I love getting prawn drunk.

I just love prawns and it's not surprising if my cholesterol level shoots up during this pregnancy. I buy my prawns at very economical prices at Geylang wet market. (1kg @ $6.50 or less!!)

And mind you, they are as fresh as ever ok!! I would never waste my trip to Geylang market (at least once a month) for just a kilo of prawns. A minimum of 2 kg of prawns, 2 whole chickens or a kilo of beef and spices from my favourite Achi Rempah Jambu (yes! very pretty! her makeup stays put even after a whole day at the market!!) would I then consider my trip worthwhile. And of course, the 2nd floor, the food heaven, is the other reason. Hehe.

Ok, so here's my recipe to one of my favourite dish. Goes very well together with plain rice alone but for more flavour, with butter rice. :D

Ingredients

oil for frying prawns

olive oil

1 tbsp butter

I kg of prawns (Cleaned but do not remove the head and shell)

Curry leaves

About 1 cup of fish curry powder

minced garlic (i love lots of it)

1 large onion (sliced in rings)

1 cinnamon stick

1 star anise

2 cloves

some water

some salt and sugar to taste

Method

1. 
   
   Just like the Cereal Prawns recipe, fry the prawns (seasoned with salt and pepper) in hot oil and quickly take them out as soon as they turn colour. Do not overfry the prawns.
   
   
   
2. 
   
   Put the prawns aside.
   
   
   
3. 
   
   Heat the butter and pour in another tbsp of olive oil so that the butter doesn't get burnt.
   
   
   
4. 
   
   When it's hot enough, add in the garlic, curry leaves, cinnamon, star anise and cloves till fragrant.
   
   
   
5. 
   
   Add in the onions till they become soft
   
   
   
6. 
   
   Add in the curry powder and some water (do not add too much water as the recipe calls for a dry dish/ thick gravy)
   
   
   
7. 
   
   Add in the prawns under low heat.
   
   
   
8. 
   
   Add in salt and sugar to taste.
   
   
   

:D

Best eaten HOT.

Spicy Cereal Prawns

Gosh, I have totally forgotten all about this blog until my sister-in-law asked for my Cereal Prawns recipe this afternoon.
Pardon me for the absence, I wish I had taken more pictures of all the food I had cooked the last, errr...3 months? :p
Anyway, until I dig through all the albums for the pictures of the rest of the food, here is the recipe for my favourite dish. Everyone loves it. I am so glad I tried cooking it. I used to only go to Prinsep St Mckenzie Chicken Rice Restaurant for it. But now, I am proud to say, my favourite prawn dish there, is on par with what I had cooked. Hehehe.

Extremely easy.
Simply delicious.
Much, much more cost saving than to have it in the restaurants.

:)

Ingredients:

1 kg fresh prawns (clean but do not remove head)

Sesame oil

Salt to taste

Sugar to taste

Pepper

curry leaves

bird's eye chillis (lots of it if you want it real spicy)

6 cloves garlic (minced and I like lots of garlic in my dishes.Hee.)

Nestum cereal (I use 3/4 packet for 1kg of prawns. You can use more if you like.)

butter

oil for frying prawns

Method:

Season the prawns with sesame oil, a dash of pepper, salt and a little bit of sugar.

1. 
   
   Deep fry the seasoned prawns (only till half cooked) in oil. Remove prawns as soon as they have turned colour evenly. If you are cooking a lot or have a small wok or deep fryer, I suggest you fry the prawns in batches so that all of the prawns are evenly fried and not overcooked.
   
2. 
   
   Drain the prawns and leave them aside.
   
3. 
   
   Melt butter in wok.
   
4. 
   
   Fry garlic till fragrant.
   
5. 
   
   Add chilli padi (bird's eye chilli) and curry leaves till fragrant
   
6. 
   
   Add in cereal and fry.
   
7. 
   
   Add in salt and sugar to taste
   
8. 
   
   Lastly, add in the prawns till fully cooked.
   
   
   

Done. :) Easy Peasy.

Cereal prawns

Cereal prawns

It'll be everyone's favourite dish to whip for anyone, anytime!

Tom Yam Kway Teow

We had this on the 29th when my darlings Kak Lyn and Sri came over for buka. No pictures were taken of the dish on that particular day but on when I told my mom about the dish I cooked, she wanted to try it too. So, I brought all ingredients to mom's on Sunday and cooked my new signature dish. :p

Tom yam has always been my favourite and mixing it with my favourite noodles in the simplest way ever, is certainly satisfying.

Ingredients

1 kg Kway teow

1 packet of sawi (vegetable mustard)

some beansprouts

1/2 kg prawns, shelled, leaving the tail on

1/2 kg squid, cleaned and cut in rings

6 cloves of garlic, crushed

6 birds eye chilli, crushed (use more if you like it spicy)

3-4 tablespoons Tom Yam paste (try to get the ones in bottles cos the ones in packet are not rich in colour)

2 tablespoon oyster sauce

1 tablespoon sweet sauce

1 teaspoon maggi seasoning

1 tablespoon fish oil/ fish sauce

some kaffir lime leaves

some salt and sugar to taste

Method

1. 
   
   Heat some oil in wok. Fry the kway teow until it softens and leave it aside.
2. 
   
   Heat some more oil in wok and fry the garlic till aroma rises.
3. 
   
   Put in squids and prawns and fry till cooked. The aroma of the sweetness of the seafood and the garlic is a sign that they are not overfried.
4. 
   
   Add in oyster sauce, sweet sauce, tom yam paste, bird's eye chilli, seasoning, fish oil, kaffir lime leaves and salt and sugar. Mix everything.
5. 
   
   Add in the stalks of sawi and fry again for 2 minutes.
6. 
   
   Add in beansprouts and the rest of the sawi leaves.
7. 
   
   Add in kway teow and stir fry for another 2 minutes.
8. 
   
   You can add in more chopped chilli padi if you like it really spicy.
9. 
   
   Top it with fried shollots and serve.

Squid in Black Stew (Sotong masak Hitam)

I had just finished cooking this dish for sahur later. However, the camera had died on me and therefore, am unable to snap any pic of it. This dish, has been hubby's and my favourite. Funniest thing about this dish is, the blacker and thicker it is, the better!

Ingredients

(To blend)

7 red chillies

3 green chillies

3 bird's eye chilli

2 cm belachan (dried shrimp paste)

3 cloves of garlic

1 onion

a handful of dried shrimps

some water
-------------------------------------

3 squids, cleaned and cut into thick rings (do not discard the black juice of the squid)

1 stalk of lemongrass (pound the two ends lightly)
half cm of yellow ginger (diced finely)

Salt and pepper to taste

1. Heat oil in wok.
2. Put in the blended ingredients and lemongrass. Stir till fragrant.
3. Add in yellow ginger and salt. Stir.
4. Add squids in and stir.
5. Add the black juice of the squids and stir. By now, the dish has turned black.
6. Bring it to boil.
7. Once boiled, remove squids.
8. Continue to heat the gravy till it becomes thicker. We have to remove the squids first as overheating may cause the squids to turn hard.
9. Once gravy is thick the way you want it, pour in the squids.
10. Stir one last time and turn off heat.
11. Serve with hot, steamed rice. *slurps*

I certainly can't wait for sahur. Oooohh...4 more hours only. :)