Fragrant Kawn Heong Prawns

This another delicious treat is of Chinese special (originally chinese) which is included with Prawns and mostly served in nearby of Malaysia and Thailand. In big and high rated hotels, you'll be able to find this cuisine to serve if you plan to visit in Malaysia, Thailand, Taiwan etc.

Ingredients:

Fish:

=> 500 g of Grey Prawns (with shell)
=> 10 cloves of Shallots (chopped)
=> 5 cloves of Garlic (chopped)
=> 2 tbsp of Dried Shrimps (soaked in 150 ml hot water & then drained* )
=> 2 nos of Large Stalks Curry Leaves
=> 2 nos of Chili Padi (chopped)
=> 2 tbsp of Olive Oil

Sauce:

=> 3 tbsp of Oyster Sauce
=> 2 tbsp of Light Soy Sauce
=> 2 tbsp of Curry Powder
=> 1/2 tsp of Dark Soy Sauce
=> 1 tsp of Sugar

Preparation:

= Cut off whiskers, clean the Prawns and devein. Set aside.

= Heat up the Olive Oil in a wok & fry the Shallots, dried Shrimp and Garlic for 3-4 mins. or until fragrant. Add Chili Padi & Curry Leaves and fry for another 1-2 mins.

= Add in the Sauce Ingredients. Mix well with everything. You can pour in dried shrimp water if it gets too dry.

= Add the Prawns, fry & mix on high heat till the prawns are thoroughly coated with the sauce. Slowly add the remaining shrimp water.

= Mix well & continue frying till gravy thickens and the prawns are cooked. Remove from heat.

= Serve immediately with Rice.

------------------------------

* Preserve the water for later use. Carefully read the preparation details to know where I've told you to use them.

Comments

Bubur Som Som

A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water. The syrup that accompanies the dessert gives it a light flavor and it has two types: palm sugar syrup as well as clear syrup. The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water syrup. It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia. Bubur Som Som also can be prepared using different colors. You may make the bubur using the original color of the flour which is white. Or you may add up food coloring to the flour either using, green, pink or yellow. This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes. Ingredients: For Bubur: => 2 cups of rice flour => 200 ml of coconut milk => 1 tsp of salts => three dr...

Breakfast Platter

This Breakfast Platter is designed by the famous coffee house in Dhaka, Bangladesh which is served to their customers by their own way of preparation procedures. You can try them to make on your home and enjoy their platter also by home made cooking procedure. Let's check ot out! INGREDIENTS - 30g of Butter - 1 tsp of Fried Garlic - Salt to taste - White Pepper to taste - 10 ml of Olive Oil - ½ gm of Dry Chili Flakes - ½ gm of Garlic Powder - 80 gm of Mushroom (cut into cubes) - 100 gm of Bolied Potatoes (cut into Wedges) - 50 gm of Chicken Sausage - 25 gm of Lettuce - 10 gm of Cherry Tomatoes - 10 gm of Carrot Pickles - 10 gm of Raddish Pickles - 15 gm of Remia Garlic Dressings - 1 pcs of Wholegrains Bread PREPARATION 1. Fry the sausage in a frying pan until golden in color. 2. Cut the potato wedges in large dices. Sauté the Mushrooms and the Potatoes individually with butter until Golden in color. Make sure to add Seasonings. According to ta...

Nasi Lemak Lasagna

This Lasagna is consists with Plain Rice & has a Layer of Creamy Sambal Sauce; suitable for Parties & Buffet Dinners & small portion of meal to take while Travelling. Ingredients: Creamy Sambal Sauce: => 2 tsp of Belacan => 4 nos of Red Onions sliced => 1 cup of Chili Boh => 1 cup of Sugar => 2 tbsp of Salt => 4 tbsp of Tamarind Paste => 5 tbsp of All-Purpose Flour => 3 tbsp of Cooking Oil => 2 cups of Water => 1 can of Evaporated Filled Milk => 2 cups of Minced Beef / Chicken Rice Layer: => 1/2 cup of Japanese Rice => 2 pcs of Pandan Leaves => 1/2 cup of Coconut Milk => 1/2 cup of Evaporated Full Cream Milk => 2 tsp of Salt Preparation: Creamy Sambal Sauce: = Fry the Belacan in some oil until fragrant. Add in the Red Onions & cook until soft. Ass the Chili Boh & cook until the oil separates from the Sambal. = Add the Sugar, Salt & Tamarind Paste to the Sambal and then set aside. Mix all-purpose flour with the...

Opu's Kitchen™

Search This Blog