#315 Buttered prawn with Egg floss

Recipe adapted from Hanim Cooks

Ingredients:

• 1 lb large prawns
• 3 egg yolks, beaten
• 4 bird’s eye chillies, chopped
• 5 TBS butter 
• Oil for frying
• 1TBS onion, finely chopped
• 1 TSP garlic, finely chopped
• 1 cup evaporated milk 

Method

1.Heat wok with 3 TBS butter and oil (to avoid from the butter burning)

2. Fry the egg, constantly stir in a circle until the egg turns golden brown. Drain and set aside.

3. Heat oil and fry the prawns until it turns golden brown. Drain and set aside.

4. Melt 2 tbsp butter, fry the onion, garlic, curry leaves and bird’s eye chilli until fragrant. Add evaporated milk,mix well and season with salt and paper. Place the prawn in a stir evenly.

5.To serve, place the prawns in a dish and generously garnish with the egg floss.

#310 Lately...

MIL taught me to make some of my favorite kuih melayu this weekend:

#300 Homemade beef burgers

It has been awhile since I cooked a meal for Iman, so today I decided to be a good wife and make homemade beef patties served with Cajun infused fries, salad and a glass of virgin mojito for my dearest husband. 

Balqies' homemade beef burger

(adapted from The Ultimate Makeover Burgers by Angela Nilsen)

Ingredients:

400g lean beef mince 

5 spring onions, finely chopped 

2 finely grated carrots

2 garlic cloves, finely chopped

1 medium egg, beaten 

1 1/2 tsp olive oil, for brushing 

Salt & Pepper to taste

Preparation Method:

1. Tip the mince into a bowl with the spring onions, grated carrot, garlic, and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. 
2. Flatten each piece with your hands into a round, about 2 cm thick - or similiar width to your buns. Chill for 30 minutes or until ready to cook. 
3. Heat a griddle pan. Brush each burger on one side with some of the olive oil. Place on the hot griddle , oiled side down. Cook for 5 minutes on each side. 
4. Remove and let the burgers rest for 3 mins. 
5. Serve with salad and fries. Bon appetite. 

#292 Lemon,Rosemary & Thyme Roast Chicken

Ingredients:

Roast Chicken:

6 pieces of chicken leg (remove moisture with kitchen towels)

1 whole bulb garlic, thinly sliced

3 sprigs of fresh rosemary 

6 sprigs of fresh thyme

1 tsp lemon rind + juice

1 Tbs olive oil

4 Tbs Honey

 sea salt & pepper to taste

Preparation Method:

1. Preheat the oven to 190c (fan). Finely chop garlic, rosemary and thyme or use a food processor.
2. In a medium size bowl, add in the olive oil, honey into the mixed herbs until incorporated. 
3. Season with salt and ground pepper to taste.
4. Pour the herb mixture all over the chicken.
5. Place in the oven for 30-45 minutes, serve with coleslaw or anything you like. 

Coleslaw:

• 1/4 small red cabbage
• 1/2 small green cabbage
• 1/2 carrot, shredded
• 1 Tbs lemon rind
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 8 Tbs Mayonaise 
• 1 Tbs honey
• 1 tsp salt
• 1/4 tsp black pepper

Preparation method

1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemonrind, lemon juice, olive oil, Mayonnaise, honey, salt and black pepper. Toss to combine.

voila! Bon appetite 

#281

Our fridge is nearing empty, saved for the few numbers of onions, carrots and potatoes. I sat down quietly wondering what could I possibly concoct with such limited resources. I noticed two tins of tuna covered in layers of dust on the shelf, " I must had kept this for a zombie outbreak or something!" I said to myself. Ha-ha, jokes aside, after an hour of preparing and cooking, here we have:

Tuna Bake with mashed potato and carrots! 

Ingredient:

tuna filling

25 g of unsalted butter

4 cloves of Garlic minced

1 large brown onion, sliced 

1 tsp of Dried Oregano flakes

1/2 tsp red Paprika powder

250ml of Whole milk

30 g Parmesan (Optional)

3 Tbsp all-purpose Flour

2 cans of tuna in water (you can use any kind of tuna you like)

Salt and Pepper to taste

Mashed Potato & Carrots

5 Russet potatoes (I used russet and chat potatoes)

3 carrots, peeled

2 cloves of Garlic, minced

1/2 a cup of olive oil 

25g of unsalted butter

Salt and Pepper to taste

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Parboil the carrots and potatoes in salted boiling water for 30 minutes until softened, then drain in a colander. 
2. In a large pan on low heat, add the butter and saute the garlic and onion until golden and fragrant.
3. Stir in the oregano flakes and paprika. 
4. Pour in the milk. Once it begins to boil, sprinkle the Parmesan cheese in. 
5. When the cheese begins to melt, add the flour. It should reach a paste-like consistency. Season with salt and ground pepper. 
6. Add in the tuna to the paste until incorporated. 
7. Take the pan off the heat. Lay the tuna in the casserole dish. 
8. In a small pan on medium heat, add the remaining 25g of unsalted butter, olive oil and saute the garlic until fragrant . 
9. Pour over the carrots and potatoes and start mashing. Season with salt and pepper, and layer it on top of the tuna. 
10. Place in the oven for 30 minutes, sprinkling with a little grated parmesan five minutes before the end. Serve with lemon halves, a green salad... or chili sauce if you like. 

voila! Bon Appetit! 

#322 Black Pepper Beef

Photos by Her

1/2 pound beef cubes
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon vegetable oil

Marinade:
1 1/2 tablespoon soy sauce
1 1/2  teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1/2 tablespoon soy sauce

1 tablespoon Worcestershire
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper

1. Marinate the beef: In a large bowl, combine the flank steak with the soy sauce, rice wine, and cornstarch. Let stand for 15 minutes.

2.  Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, Worcestershire sauce, sugar, sesame oil, and black pepper. Stir until the sugar is dissolved and set aside.

3. Heat oil in large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the beef in one layer and allow it to sear on one side for 1 minute. Stir-fry for another 2 minutes, until the outside is no longer red but the beef is not yet cooked through. Remove from the skillet and set aside.

4.   In the same skillet, add the garlic, onions, and peppers and stir-fry until aromatic and the edges of the onions begin to caramelize, about 1 to 2 minutes. Return the beef to the skillet. Add the sauce and stir well to coat. 


Serve with Jasmine rice.