Rose’s Kitchenette

Wine Sauce Fried Prawns

Ingredients:

500g big prawns (unshelled)

20 shallots

2 cloves garlic

2 fresh red chillies

1 small piece ginger

3 tbsp chai por (preserved radish)

2 stalks spring onions, cut into 2cm lengths

Seasoning for prawns:

2 tsp salt

1 tsp vesop

a pinch of pepper

Ingredients for Sauce:

2 tbsp chinese wine

1 tbsp oyster sauce

1 tbsp sugar

1 tsp sesame oil

4 tbsp water

Method:

1.  Clean prawns and season with salt, pepper and vesop for 1 hour.

2.  Chop shallots, garlic, ginger and red chillies finely.  Wash chai por and squeeze dry.

3.  Deep fry prawns till crispy, remove and drain off excess oil.

4.  Mix chinese wine with sesame oil, oyster sauce, sugar and water in a bowl.

5.  Heat wok with a little oil and fry chopped onions, garlic, ginger and chai por till fragrant.  Add in chopped red chillies and the prepared sauce,  stir well and add in the crispy fried prawns.

6.  Remove and garnish with chopped spring onions.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 20th, 2007 Posted by rose | Seafood | no comments

Wine Sauce Fried Chicken

Ingredients:  2 spring chicken

Seasoning:

2 tbsp chopped shallots

2 tbsp L & P sauce

3 tbsp HP sauce

2 tbsp dark soya sauce

2 tbsp cooking oil

1/2 cup chinese rice wine

1 tsp mustard powder

1 tsp black pepper powder

1 tsp tobasco sauce

1 tsp salt

1 tsp vesop

2 bay leaves

Method:

1.  Wash and cut spring chicken into halves and season with seasoning ingredients for 2-3 hours.

2.  Grill chicken until brown and cooked.  Pour wine sauce over before serving.

Ingredients for Wine Sauce:

2 cloves garlic, chopped

2 big onions, chopped

4 stalks chinese parsley

1 tbsp Maggi chilli sauce

1 tsp black pepper

1 tsp tobasco sauce

1 tsp salt

1 tbsp sugar

1 tbsp lemon juice

2 tbsp water

1/2 cup wine

1 tin tomato soup

Method:

 1.  Heat some oil in wok and fry the chopped garlic and onions till fragrant.  Add in the rest of ingredients and bring to a boil.

2.  When boiled, pour over grilled chicken pieces and serve.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 20th, 2007 Posted by rose | Poultry | no comments

Balinese Fried Chicken

Ingredients:

6 pieces large chicken thighs

2 cups coconut milk

2 tbsp fried coriander seeds, crushed

2 stalks serai, crushed

2″ piece lengkuas, crushed

150g gula melaka

1 tbsp assam paste

1 tsp five-spice powder

1 tsp vesop

3 tsp salt

Ingredients:

1.  Boil chicken thighs with all the other ingredients for 15 minutes.  Remove chicken thighs and drain.  Sieve gravy and use it for making the sambal for the fried chicken.

2.  Deep fry chicken thighs for 2 to 5 minutes or till chicken is brown and cooked.  Serve with sambal.

Ingredients for Sambal:

40 dried red chillies or 2 tbsp chilli paste

10 shallots

4 cloves garlic

1/2 square piece belachan

Method:

1.  Blend shallots, garlic and belachan together.

2.  Fry blended ingredients in 1/2 cup oil till fragrant.

3.  Add chilli paste and stir-fry over slow fire adding the chicken gravy and fry till cooked and thick.  Add salt and sugar to taste.

4.  Serve fried chicken with sambal, topped with chilli padi and chopped pineapple.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

January 20th, 2007 Posted by rose | Poultry | no comments