PRAWN IN SPICY COCONUT MILK

Ingredients:

500 gm prawns

1 large onion

1 clove garlic

1 inch turmeric

6 - 7 bird's eye chillies ( extra if you like it to be more spicy )

1 stalk lemongrass - crushed

pak choy

1 fresh tomatoes - quartered

400 ml coconut milk

1 dried tamarind

Method:

1. Blend onion, garlic, bird's eye chillies and turmeric until fine and well combined.

2. Heat oil in pot.

3. Saute blended ingredients until fragrant.

4. Add crushed lemon grass.

5. Adddried tamarind, coconut milk,prawns and pak choy.

6. Add salt to taste

7. Add tomatoes and cook on low heat for 15 - 20 minutes.

DEEP FRIED BREADED SCAMPI

No, I definitely did not made the breaded scampi, infact this is a store bought breaded scampi. It is nice to eat with sweet chili sauce. It is so yummy.

OYSTER

Ingredients:

Fresh oyster

lemon

tabasco sauce

Method:

1. Squeeze lemon juice on top of the oyster

2. Add a dash of tabaso.

BLACK PEPPER CRAB

Ingredients:

1 crab

3 tbsp coarsely ground black peppercorns

3 tbsp unsalted butter

6 cloves garlic, chopped

10 thai bird's eye chilies, chopped

2 tbsp oyster sauce

2 tbsp dark soy sauce

2 tbsp lights soy sauce

1 tbsp kicap manis

peanut oil for deep frying

Method:

1. Deep fry crab in hot oil. Drain and set aside.

2. Add 1 tbsp of peanut oil together with butter.

3. Add garlic and chilies and fry until garlic is light golden in color.

3. Add the black pepper, oyster sauce, kicap manis, dark soy sauce and light soy sauce.

4.Bring to a quick boil and toss in the crab pieces.Stir until well combined.

5. Serve immediately.

Source: SEASALTWITHFOOD

GRILLED PRAWNS

Ingredients:

1 kg of prawns

1/4 cup olive oil

2 cloves garlic., minced

juice of 1 lime

1 tsp chili flakes

freshly ground black pepper

salt to taste

skewers( if wooden, soaked for 30 minutes )

Method:

1. Marinade prawns with all the ingredients for 30 minutes.

2. Preheat a gas grill.

3. Thread the prawns on skewers and grill for about 3 minutes or until cook throughout.

4. Serve immediately.

Source: SEASALTWITHFOOD

BATTERED CALAMARI RINGS

Ingredients:

squid, cleaned

freshly squeezed lemon juice from 1 lemon

1 cup plain flour

1/4 cup white rice flour

salt

white pepper

1 egg

Method:

1. Cut squid into 1 inch rings.

2. Marinate squid in lemon juice, salt, eggs and white pepper.

3. Mix plain flour and white rice flour until well combined

4. Dip squid rings in flour and deep fry in hot oil until brown and tender.

5. Remove from hot oil and drain on paper towel.

6. Garnish with lemon slices and served with sweet chili sauce.

PLUM SAUCE SESAME PRAWNS

Ingredients:

1 kg large prawns, trimmed but with shells intact

Seasoning (A)

1 tsp salt

1 tsp pepper

1 tsp sugar

2 tsp cornflour

enough oil for frying

Gravy ( combine )

2 tbsp lime juice

3 tbsp Lee Kum Kee plum sauce

1 tbsp oyster sauce

1/2 tsp chicken granules

1 tsp sugar

2 - 3 tbsp water

10 bird chillies, chopped

1 tsp chopped garlic

1 tbsp sesame oil

1 tbsp oil

1 tbsp toasted sesame seeds

Method:

1. Cut a slit at the back of the prawns and remove central vein.

2. Add seasoning (A) and set aside for 10 minutes.

3. Sprinkle cornflour sparingly over prawns, then deep fry till golden.

4. Heat oil and sesame oil in a wok.

5. Add chopped garlic and fry till fragrant.

6. Add in cilipadi and fry briskly for 1 minutes.

7. Stir in gravy ingredients and add prawns.

8. Mix well and cook covered for 2 - 3 minutes till gravy thickens.

9. Sprinkle in sesame seeds and mix well.

10. Dish out and serve immediately.

KUPANG GORENG SERAI

1.5 kg kupang ( mussels)

2 batang serai - dititik

1/2 biji bawang besar - dihiris

3 ulas bawang putih - diketuk

1 inci halia - diketuk

1 sb sos tiram

3 tangkai cili kering - hiris serong 

garam

minyak

daun bawang

Cara

1. Panaskan minyak dalam kuali. Tumis cili kering dan goreng hingga wangi

2. Masukkan bawang hiris, bawang putih, halia dan serai. Kacau rata.

3. Tambahkan sos tiram. Gaul rata dan masukkan kupang. Tuang sedikit air.

4. Tutup kuali dan masak atas api selama 5 min dgn api yg kuat. Kacau rata. 

5. Tambahkan sedikit garam jika perlu.

6. Angkat dan taburkan hirisan daun bawang

Source:http://tiffinbiru.blogspot.com

Note: The original recipe from Mat Gebu use lala but I used mussels instead.

SAMBAL PETAI UDANG

1 biji bawang besar

3 - 4 ulas bawang putih

2 senduk besar cili boh

1kg udang

1/2 cawan air asam

petai

garam 

gula

Cara

1. Kisar bawang besar dan bawang putih 

2. Tumiskan bahan kisar dalam minyak panas

3. Setelah naik bau, masukkan cili boh

4. Tumis lagfi sehingga cili nampak garing

5. Masukkan 1 sudu teh gula.

6. Masukkan udang.Gaul hingga rata. 

7. Masukkan air asam sedikit demi sedikit sebab takut udang keluarkan jusnya. So agak akagak lah air asam nie takut terlebih air pulak nanti.

8. Masukkan petai. Kacau lagi hingga rata

9. Masukkan garam dan biarkan atas api sebentar sebelum dihidang

SOTONG GORENG TOMYAM

500 gm sotong - bersihkan, potong dan gorengkan sedikit

3 biji kentang - gorengkan

3 helai daun limau purut - koyakkan

3 tangkai cili besar

3 tangkai serai - ketukkan

1 labu bawang besar - hiris

1/2 cawan air asam jawa

5 tangkai daun ketumbar

2 biji buah tomato - belah 4

minyak garam

Bahan Tumbuk

5 biji cili api

5 biji cili merah

3 ulas bawang merah

3 ulas bawang putih

Cara

1. Panaskan minyak dan tumiskan bahan tumbuk sehingga wangi

2. Setelah bahan tumis garing, masukkan sotong.Gaul rata. Guna api perlahan

3. Masukkan daun limau purut, serai, bawang besar dan semua bahan di atas.

4. Masukkan air asam

5. Bila telah kering, masukkan kentang yang telah digoreng.Gaul rata.

6. Angkat dan hiaskan dgn daun ketumbar

Source : http://hanieliza.fotopages.com