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    May 2, 2012

    KY cooks – Fried Prawns with Soya Sauce

    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
    trim off all sharp edges, add pepper, salt, corn starch

    Anyway, here are the ingredients you need:

    • big prawns, I had XL prawns, bigger the better
    • 1 bulb garlic – chopped
    • 2 inches ginger – cut into stripes
    • 2 tablespoon corn starch
    • salt & pepper
    • 1 tablespoon worchestershire sauce
    • 2 tablespoon dark soya sauce
    • 1 tablespoon soya sauce
    • a couple stalks of spring onion
    • cooking oil

    cook the prawns and place it aside
    cook the prawns and place it aside

    Prawn preparation steps:

    • trim off the all appendages of the prawns with a scissor
    • clean and pad dry the prawns with paper towels
    • marinate prawn with salt, pepper, and cover with corn starch
    • heat up some cooking oil and fry prawns till reddish (2-3 minutes)
    • set prawns aside

    ginger, then garlic, then prawns, and all the sauces, finally spring onion
    ginger, then garlic, then prawns, and all the sauces, finally spring onion

    Remaining steps:
    • heat up oil (or just use the remaining from frying prawns)
    • fry ginger for a minute, then add garlic (because it takes longer to cook ginger)
    • when garlic & ginger starts to turn golden, add in the prawns
    • add worchestershire sauce, soya sauce, and dark soya sauce
    • stir fry till fragrant
    • add green onion and stir a little more just prior to serving

    there you go, classic fried prawns with soya sauce
    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.

    filed under Cooks, Seafood
    December 18, 2011

    KY cooks – Soya Sauce Chicken

    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
    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.

    • 1-2 star anise
    • 3-4 cloves
    • 1 cinnamon stick
    • half a bulb of garlic
    • 2 slices of ginger (more if you’re cooking duck)
    • half a cup of soya sauce
    • 1 tablespoon of dark soya sauce
    • sugar to taste (1-2 teaspoon)
    • 1.5 cups of water
    • 4 chicken wings

    1 part soya sauce, 3 part water
    1 part soya sauce, 3 part water

    The cooking instruction is about as simple as you can get:

    • bring water and soya sauce to boil (1 part soya sauce, 3 part water)
    • add chicken, star anise, garlic, cinnamon, ginger, and cloves
    • let simmer for 30 minutes
    • add sugar and dark soya sauce
    • simmer for another 5 minutes or till sauce thickens
    • serve while hot

    simmer for 30 mins, add sugar and a dash of dark soya sauce
    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
    soya sauce chicken wings, le slurps

    For more recipes from yours truly, check out  ”KY Cooks” section.

    Olympus E-PL3

    filed under Cooks, Poultry
    July 20, 2011

    How to peel and dice a whole bulb of garlic in 4 steps

    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!

    4 steps in dicing garlic

    Peel & dice garlic in just 4 steps!

    • take the whole bulb of garlic, and chop off the root portion with a cleaver
    • using the same cleaver, press individual bulbs till it deformed slightly
    • the previous step loosen the skin, now you can peel them off easily
    • chop away!

    Here you go, now you have enough garlic for probably anything you want to cook for the day!

    Cheers and happy cooking!

    ———————————————————————

    For those of you who can’t be bothered to cook and yet want to have a good & cheap meal, here’s a deal from MilkADeal you might be interested in.

    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

    • 1 Clay Pot Chicken Rice
    • 1 Peanut Lotus Root Soup OR ABC Soup OR Old Cucumber Soup
    • 1 Stir Fried Romain Lettuce OR Stir Fried Lettuce OR Stir Fried Baby Bok Choy
    • 2 Drink

    For more information and to get the deal, check out the Charcoal King on MilkaDeal, the restaurant is located  Kuchai Lama.

    filed under cooking tips, Cooks
    July 23, 2010

    Garlic Chips & Pork Rind from Philippines

    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.

    Romulo's garlic chips with chili
    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. :P

    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!

    Suan, Gareth, Kim, and Ringo
    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!

    filed under Others
    February 26, 2007

    KY cooks – Steamed Pomphret (CNY reunion dinner)

    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.

    Steamed Pomphret with garlic, ginger, and mushroom
    looking at this is making me hungry again

    Ingredients:

    • a good size pomphret fish (preferably around 1KG)
    • shitake mushroom
    • chopped garlic
    • finely sliced ginger
    • salt
    • soya sauce
    • pork fat (optional)

    Steps:

    • clean the fish throughly and rub both sides with salt
    • put the sliced mushroom, garlic, and ginger evenly on the fish
    • sliced some pork fat (I got them from the roasted pork in the HK kailan dish)
    • add some soya sauce to the fish
    • steam it for about 15 minutes, and let the fish sit in the steamer for another 5 minutes after switching off the fire
    • be very careful not to spill the very hot dish while transferring it from the steamer to dining table

    Steamed Pomphret with garlic, ginger, and mushroom
    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.

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    filed under Cooks, Seafood
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