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.

Easy Mashed Potato

I love, love, love BREEKS garlic mashed potato. Don't you? :)
What I had came up with, tasted nothing like it but it sure does have garlic in it. But no butter, unlike most mashed potato recipes I found online. Here it goes...

Ingredients

4 Russet potatoes, peeled

Chicken broth from Black Pepper Sauce recipe or Chicken Stock

Remnants from Black Pepper Sauce

Pepper and salt to taste

1. 
   
   Boil peeled potatoes in a pot and sprinkle some salt in it.
2. 
   
   Remove boiled potatoes and cool them for 5 minutes.
3. 
   
   Cut the potatoes up and mash.
4. 
   
   Add some pepper.
5. 
   
   Pour in 2 ladles of the chicken broth and mix well.
6. 
   
   Add in another ladle (or more) to get the right consistency of a mashed potato.
7. 
   
   Finally, add in the remnants and stir.

Also another one of my own creation where I just grabbed whatever I could in the kitchen to achieve this taste. Feel free to try and comment. :)

Black Pepper Sauce

The boiled water from Honey and Chilli Grilled Chicken recipe is used to make this sauce.

Ingredients

Boiled water from Honey and Chilli Grilled Chicken recipe or Chicken stock

2 tbsp rice flour

2 tbsp corn flour

2 cubes of Maggi chicken cube

Coarsely ground black pepper

2 cloves of garlic (diced)

1 tbsp oyster sauce

1 tsp Maggi seasoning

Pepper

1 tbsp Olive oil

1. Add chicken cubes ( I used Maggi cubes) and a dash of pepper to the water. Do not skim the layers found in the water.
2. When boiled, put in rice flour. Stir till there are bubbles again.
3. Put in corn flour and keep on stirring till mixture becomes a bit thick.
4. Add a dash of pepper and some salt if needed.
5. Turn off heat once mixture is thicker but still runny. You have a simple chicken broth now.
6. Heat olive oil on a frying pan.
7. Put in garlic and fry till fragrant.  
8. Add in oyster sauce, maggi seasoning and black pepper. Stir till fragrant.
9. Add in 4 ladles of the chicken broth to the mixture in the frying pan and stir.
10. More pepper can be added.
11. Turn off heat and filter the mixture.
12. The liquid is the created black pepper sauce while the remnants (the garlic and coarsely ground black pepper) can be added to the mashed potato.

This was created by me as I had forgotten to search for the recipe of a proper black peper sauce. Since there was not much time left for buka and the kids were already restless (due to my long existence in the kitchen on a Saturday), I used whatever ingredients I had and I am glad it turned out well. Please do comment and tell me how to improve on it's taste. :)