It’s time for another recipe sharing session. This time it’s seafood – fried prawns with soya sauce, a simple to prepare and yet pretty luxurious dish (just because prawns are so expensive these days).
I had some prawns in hand thanks for mom who actually works in a market, and since I ran out of asam to make my favorite nyonya style sam prawn, I went online to look for something simple to prepare, and landed on this fried prawns with soya sauce recipe from Babe KL. I know Babe KL & Capt’n Hook personally and was sure that her recipe wouldn’t go wrong.
trim off all sharp edges, add pepper, salt, corn starch
Anyway, here are the ingredients you need:
cook the prawns and place it aside
Prawn preparation steps:
ginger, then garlic, then prawns, and all the sauces, finally spring onion
there you go, classic fried prawns with soya sauce
So there, the dish really turned out pretty well, I actually wished that we had put in even more garlic & ginger cos they really brought out the taste of the prawns and went well with rice. For those who likes it a little sweeter, feel free to add a teaspoon of sugar too.
For more recipe from yours truly, click on my cooking category.
It’s been too long since the last recipe was posted on this blog, so here goes.
This soya sauce chicken dish was first made by Haze off a recipe she obtained online, it turned out pretty good but I thought there were something lacking, so after giving it a bit of thought I came up with this version that took a cue from the tau eu bak recipe.
cloves, star anise, cinnamon stick, ginger, garlic
The ingredients are pretty similar to the tau eu bak – your usual suspects of Chinese/Nyonya cooking. I use chicken wings as the meat, but you can substitute this with any part of chicken, and I have reasonable confidence that it’ll work well with duck too.
1 part soya sauce, 3 part water
The cooking instruction is about as simple as you can get:
simmer for 30 mins, add sugar and a dash of dark soya sauce
The difference between this and the “original” recipe was the addition of dark soya sauce, this thickens the sauce quite a bit and adds a bit of complexity that sugar can’t bring out.
This is a very easy dish to cook and best enjoy with steamed rice. Happy cooking!
soya sauce chicken wings, le slurps
For more recipes from yours truly, check out ”KY Cooks” section.
We need garlic in stir fry vegetable, in steamed fish, with soya sauce as garnish, in marinated lamb, etc etc.
Peeling and dicing garlic though, is a chore that I personally don’t enjoy, and doubt many of you do. It is one pre-cooking preparation that I want to get over with as fast as possible, and I think after months of intense cooking, I have found the fastest steps, so here goes!
Peel & dice garlic in just 4 steps!
Here you go, now you have enough garlic for probably anything you want to cook for the day!
Cheers and happy cooking!
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For RM 15 (instead of the usual RM 31), you get the Charcoal King Set Meal that is good enough to feed two to three pax. The meal comes with
For more information and to get the deal, check out the Charcoal King on MilkaDeal, the restaurant is located Kuchai Lama.
A few weeks ago, my younger brother drop by my place when he was in KL for some convention/seminar/boring events some weeks ago to give me a 3 packets of happiness tightly sealed in plastic bags, and a big cylindrical can of this strange looking snack that looks like very tiny potato chips.
say hello to my younger brother!
The generic pack of pork rind tasted just as good as any that I’ve had, super crunchy, slightly salty, and absolutely addictive. Since I had 3 packs, I gave one away to Kim my fellow #porkgang member. It is also her birthday today so I guess that packet of pork is now considered her be-earliered birthday present. 
For the uninformed, pork rind (or pork cracklings, scratchings, check wiki entry) is basically deep fried cured pork skin. It’s the best snack any Atkin diet followers could get, and contrary to popular misconception, pork rind actually contains more protein and less fat (since it’s deep fried to crunchy) than your usual chips!
Suanie, Gareth, Kim, and Ringo noming away
While pork rind was already one of my favorite snacks of all time, I didn’t know a thing about this little chips – Romulo’s garlic chips with chili!
It’s basically very thinly sliced garlic that’s marinated with a good dosage of chili, deep fried, and sprinkled with more spices and chili powder when done (based on pure speculation).
The end product is spicy, extremely fragrant, and absolutely vampire proof. If you find this anywhere around here, let me know, or if you’re going to pinoyland anytime soon…. get some for me! (and suan too, read her post!)
Mine is running out, I’m gonna miss the garlic chips. Might even need to make some myself once the kitchen is done. Warghhhhh!
My third dish for the Chinese New year reunion dinner to greet the Year of Boar is steamed Pomphret (Pomfret) fish. This fish is a little pricey, and especially so during the Chinese festive season, however, it is very difficult to find a better fish as far as steamed fish dishes go.
looking at this is making me hungry again
Ingredients:
Steps:
can you spot the secret ingredient?
This dish turned out excellent as expected, the secret ingredient (pork fat) makes the fish even smoother and adds a layer of that Year of Pig aroma that is irreplaceable. The garlic and ginger removes any fishy smell that might be present, and the mushroom gives a different taste and texture to enrich the whole experience.
I think adding a little bit of parsley might give a better presentation, sort of like how I dressed up the fried pomphret. You can try this method with other type of fish too, though the result might be less optimal.
