Prawns...there's so many ways to cook it...but this one comes to mind. There's something about prawns or seafood for that matter and butter & cheese..they just go well with each other, complimenting the taste giving the prawns (seafood) that luxury feel...ahh this dish will blow you away...
and a friend told me that this is a must have in a chinese restaurant so i must say it is that good...only when i made this, i've to make extra on the gravy coz my son simply LOVE this dish he had 2 servings and that's alot for a 2 years old!
Stir fry prawn with butter & cheese
What you need:
5-6 large tiger prawn devained
1/2 onion ( diced)
1 cup light milk
1/4c Kraft cheese - grated
3 cloves garlic (finely chopped)
3 tablespoons melted butter
Some corn starch (for coating the lobster pieces before deep frying)
Some chopped scallions
Salt to taste
Sugar to taste
This is how you do it:
Clean the prawn &de-vain it and you may chop it into pieces if you like. Coat the prawns with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside.
Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn brown). Add in the milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the prawns cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. Stir and blend the cheese well with the prawns, add chopped scallion, salt and sugar to taste, remove and serve immediately.
Thursday, July 17, 2008
Wednesday, July 16, 2008
Liquids, like soup, can help combat dehydration during illness. And hot soup produces steam that can help break up nasal congestion and keep your nasal passages moist. Many recipes for chicken soup also contain garlic, which has antibiotic and antiviral properties that may help fight a cold or infection.But the most powerful effect may simply be the comfort of sitting down to a bowlful of memories, and there's nothing more soothing than that.
here's a simple and heart warming chicken soup recipe:-
1 stick carrot cut into bite size or you may grate it if you like (if grated add this last)
2inch of celery finely cut
2 potatoes diced (bite size)
2 tomatoes cut into large wedges (the redder the soup the better so more tomatoes are allowed)
2pcs of boneless chicken cut into small piece (you can add more chicken if you like and please add in the carcass if you have any it'll add to the flavour)
3 cloves garlic sliced thinly
1 1/2 inch ginger sliced thinly (its ok to add more - more healing power!)
1tbs vege oil
salt & sugar to taste
black pepper *optional
- heat the oil in medium heat and saute the garlic and ginger until fregrant.
- add in water, chicken and salt to taste. let it simmer.
- then add in all the other ingredients, occasionally stir the soup
- let it reduce the soup a little then its ready to serve…
its like making chicken stock except that we don’t use bay leaf here.
My hubby went to Cameron highland the other day for one of his presentations, so he came accross this sweet potato ball being sold by the roadsides. He loved it so much and kept pestering me to make some. But i have no clue what is he talking about so i've experimented several recipes of sweet potatoes but he kept saying its not the same until just when i was giving up, i simply fry it with as minimal flour as possible (yes this recepi does accidently) and tada~ i got it right!! my hubby loving itand here we are...altho i do find that japanese sweet potato taste better with this recipe...
500g Japanese Sweet potato
1/2 tsp salt
3-4tbs granulated sugar
some flour (extra) for making the ball.
this is how you do it:-
boil the sweet potatoes until tender.
then skinned the sweet potatoes, then mash it.
add in the salt,sugar and 1 tbs flour. mix well.
powder hands with flour then make a ball. its better to make it a rather small/bite size than a big ball.
then ready to fry. Fry until golden brown.
Tuesday, July 15, 2008
last saturday i've made some cupcake pops and some cupcakes for my sister in law's dinner party and it was a hit especially with the kids, they all loved it. it was my first pops and my 100th cuppies hehe~yeah i thought i'd make something interesting and different, just my luck i saw Angie Dudley made this cupcake pops in The Martha Stewart show. The moment i saw the out come of the pops i knew i have to make it and i did!
in the show, i think they use candy melts and a few other things we don't actually have in Malaysia or at least hard to find items mmm...like the lolipop sticks ( have to sattle with disposeable chopstick, i wonder it'll be the same with ice cream stick), candy melts, and a good quality chocolate (coz here most of the chocolate doesn't taste that good, it taste some oily yuck! so i actually buy cadbury when i in need of chocolate)*long sighs*
in the show they actually baked a cake then processed it into the pops but me being very lazy but at the same time in the mood of making tidious stuff had actually bought a chocolate cake from the bakery...hehehhethen the cuppies. i've got extra unfinished almost dried strawberries so i've made strawberry cupcakes got the recipe from blake bakes and boy it was a hit. although i have to substitute buttermilk with sour milk it turned out well anyway.
1c ripe strawberries
2 C all purpose flour
1 Tbs baking powder
1/2 tsp fine salt
1 C buttermilk or sour milk*
4 egg whites
1 1/2 C sugar
1/4 C unsalted butter, room temperature
1 tsp vanilla extract
1. Preheat oven to 180°C.
2. Remove stems from strawberries and mash in a small bowl. (I use a potato masher.) and set aside.
3. Sift the flour, baking soda, and salt into a medium sized bowl.
4. Whisk egg whites and then whisk egg whites and milk together.
Beat in the vanilla extract.
6. Add 1/3 of the flour mixture to the butter and sugar mixture. Beat in just until incorporated. Add 1/2 of the egg and milk mixture. Mix again. Add 1/2 of what is left of the flour mixture and beat in. Add the rest of the egg mixture and beat. Add the mashed strawberries just before the rest of the flour and mix until everything is well incorporated. You may want to scrape the bottom of the bowl with a rubber spatula just to be sure you get everything.
Let cool on a rack and frost.
3/4c unsalted butter
1tsp vanilla extract
4c icing sugar