Creamy Curry Prawn

I have 3 prawn lovers at home. My husbands and 2 kids! Conjunction with this cool rainy weather, I have decided to cook Curry Prawn for dinner. 

I usually skip coconut milk but use evoporated milk instead. It's healthier and I love the creamy milky taste of it.

Ingredients

6 Tiger Prawns (clean)

1 Tomato (cut chunk)

1 Clove garlic (chopped)

1 medium size Onion (chopped)

1/2 Cup Olive Oil

1/4 Can of Evoporated Milk

2 Cup Water

1/3 Cup Curry Powder (if u prefer thicker taste, u can add more)

1/2 Teaspoon salt (to taste)

Method

1. Heated olive oil in a deep saucepan. Quick fried prawns for 1 minute each side using medium flame. Set aside.

2. Keep the oil.

3. Use a clean wok, and drizzle about 2 tablespoon of the same oil that used to fried prawn into the wok. Put in garlic, onion and tomato, stir fry till onion, garlic and tomato are soft, use medium flame.

4. Mix water, curry powder and salt. Add in to the wok, mix well with garlic, onion and tomato. Cover lid, let gravy boil. Add milk, stir well. Add in prawns, cover lid for 3 minutes, not too long because this might overcooked the prawns. Serve with white rice.

Hokkien Mee

If you are a Hokkien Mee lover like me, you will surely want to try it out in your kitchen one day. Yes, thank to my dad which allowed me to cook this dish for his lunch last Saturday. Oh did I mentioned that he is a great cook? Yes indeed..

Ingredients 

1. Pork Fat/Lard (to be fried)

2. Yellow thick noodle

3. Pork Shoulder (sliced)

4. Shrimps

5. 2 tbsp Garlic Chopped 

6. 3 tbsp Oyster Sauce

7. 4 tbsp Dark Soya (if U prefer darker, add more)

8. 2 cups water

Methods

1. Heat wok with 1tbsp cooking oil in medium flame, add in pork lard. Fried till crispy. Once fried, Pork lard will produce grease/oil. Remove oil access oil from wok. Remain 3 tbsp oil from pork lard oil in the work, add in garlic, stir fry. Add in sliced pork. Keep frying. When pork is semi cooked, add in noodles. Keep frying. Add in oyster as use and dark soya. Stir well till noodles are coated with sauces.

2. Add in water. Cover with lid and let it boil. Turn flames to low. Braised for 8-10minutes or till water reduces to 1/4. Stir in shrimps, do not over cooked it. Add salt to taste (if needed)

3. Remove from wok, served Hokkien Mee with crispy pork lard.

Pork Lard

Bacon Egg Cup

Have you ever thought of eating breakfast at dinner? Why not? And what is more rewarding than an "all in one cup". When you could have toast, bacon and egg all in one bite. This is a very easy  dish, simple and cheap. 

All you need is toast, bacon, egg and cheese. I replaced toast with puff pastry because that's all I have in my freezer.

Make 9 cups

Ingredients 

1. 2 7x7cm Puff pastry

2. 9 eggs 

3. 1/4 cup grated cheese

4. 9 strips smoked bacon

5. Salt to taste

Methods

1. 

Step 1

Preheat oven to 180 °C. Lightly grease 9 muffin cup. Cut pastry sheets into round. Gently ease puff pastry into each muffin cup.

Step 2

Wrap the bacon strip around the edge of each muffin cup. Sprinkle cheese on top of puff pastry slices. Crack the egg in to a separate cup and then slide carefully in to muffin cup. Sprinkles cheese, some salt and herb on top of the egg.

Step 3

Bake for 20-25 minutes until the whites have set and yolks are done to your liking.

Step 4

Remove carefully from cups, best served with Salad & Sour Cream.

Oat Banana French Toast

If you are a bread lover and will be having toast for breakfast every morning, you may wanted to try this. Oat Banana French Toast, a healthy recipe for both adult and children.

Ingredients

1. 1 egg beaten

2. 4 tbsp oat 

3. 2 tbsp nestum (baked oat)

4. 2 slices of bread 

5. 1 banana sliced

6. Maple syrup/honey to drizzle

Methods

1. Put beaten egg in a plate with a little height. Soak both sides of the bread with egg.

2. In another plate, put all dry ingredients.    Transfer the bread that soaked with egg here and coat both sides with oat.

3. Heat a non stick pan with some cooking oil. Place bread in and fry till golden, flip over. 

4. Done, served with banana and some apple syrup or honey.

Quiche Lorraine by yogurt

Have you ever thought of baking a Quiche that is less guilt? Yes, I just did it. (Giggle) I substitute the sour cream with yogurt. All you need to do is to strained the yogurt or you may use Greek yogurt because yogurt contains more water than sour cream. You may need to eliminate the excessive water provided to bake a nice quiche.

Ingredients

Puff pastry to cover the base and side of the baking bowl (9inch of diameter)

100 gm Prawn chunks size

2/3 cup yogurt (Greek style)

2 Eggs

1 cup Mozzarella Cheese (grated)

6 Cherry tomato Slices

Salt & Pepper to taste

Oregano & Parsley

Method

1.  Line puff pastry at the base and side of the oven proof baking bowl.

2. Pre-bake them in a 160°C Oven for 8 minutes. You don't want to toast them brown, just light yellow.

3. Cut the prawn . Marinate them with salt & pepper. Precook the seafood, to avoid sogginess when baking because seafood then to release liquid when cooking.

4. Mix Greek Yogurt & Eggs together, whisk them well and add salt & pepper to taste.

5. Take out the baking bowl, the puff pastry is slightly puffed by now. Pour 1/2 of the egg & yogurt mixture on top of the puff pastry. Then followed by prawn & 1/2 cup cheese. Then put all of the remaining of the mixture. Place sliced tomato nicely and lastly distribute all the remaining cheese.

6. Bake for 30 minutes. Use a sharp knife, cut the middle of the quiche, if knife comes out dry then your quiche is done. 

Lentil Fish Flakes Soup

Lentils is very nutritional and tasty, and that's why I have started to fall in love with it and will try out more recipes with lentils. 

I added some oregano in it and it tastes even better and brings out the lentils aroma.

Ingredients

1/2 cup lentil (soak for 10mins)

2 cup water

Some chopped onion

Some butter 

1/2 cup cooked rice

White Fish (marinate with some soya sauce, fried and press till flaky)

Method

1) Melt butter in saucepan, add in inion and drained lentils. Stir for 2-3 minutes.

2) Add water, when boiling turn flame to low. Keep boiling for 15-20minutes or lentils are soft. 

3) Add in rice and transfer everything to food processor and blend till

Smooth.

4) Serve with fish flakes.

Crunchy Caramel Almond

When Chinese New Year is around the corner, baking is something you will not missed out. As time come closer, I feel like making more varieties, but too bad I have only a pair of hands, and good thing is Iven and Olivia would spare me their halpng hands on the weekends. Love You guys..

Ingredients 

1 packet of 800gm Florentine Sugar 

1 packet of 1kg Almond Flakes

Line baking tray with pachment paper. Distribute Florentine & almond flakes evenly as shown.

Bake for 15 minutes or till golden brown.

Add caption

You may cut them into desired size while hot or you may leave it cold and just cracked it into pieces.