Rose’s Kitchenette

Black Pepper Prawns

Ingredients:

10 big prawns

2 tbsp chopped garlic

1 red chilli, chopped

1 stalk spring onions, chopped

Marinate:

2 tbsp ginger wine

2 tbsp cornstarch

1 tsp salt

Seasoning:

1 tbsp crushed black pepper

1 tbsp ginger wine

1/4 tsp vetsin

1 tsp salt

Method:

1.  Rinse the prawns and pat dry with kitchen towels.  Add marinate and leave to marinate for 20 minutes.

2.  Heat up oil and deep fry prawns until cooked through.  Remove and drain.

3.  Heat up 2 tbsp oil in wok and saute chopped garlic and chillies until fragrant.  Add in prefried prawns and stir-fry for a second.  Dish up and garnish with chopped spring onions.

4.  Sprinkle with gigner wine, stir well.  Lastly add in the seasoning.  Stir well till combined.

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January 29th, 2007 Posted by rose | Seafood | no comments

Assam Prawns

Ingredients:

600g prawns

1 tbsp tamarind paste

600ml water

3 tbsp cooking oil

Marinate:

2 tbsp sugar

1/4 tsp salt

dash of pepper

Ingredients to Blend:

10 shallots

10 buah keras

3 cloves garlic

1/2 tbsp chilli paste

1 cm piece tumeric

1 knob belachan

Method:

1.  Shell and devein prawns.  Wash clean and pat dry.  Marinate with salt, pepper and sugar for 20 minutes.

2.  Mix tamarind paste with water and strain out tamarind juice.

3.  Heat cooking oil and fry blended ingredients till fragrant and well cooked.

4. Add the tamarind water and bring to a boil.  Add prawns and simmer for another 5 minutes but do not overcook prawns.

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January 29th, 2007 Posted by rose | Seafood | 2 comments

Fish Keleo

Ingredients:

600g mackeral fish, cut into pieces

8 belimbings, cut into halves

2 red or green chillies

2 daun limau perut (lime leaves)

1 kunyit leaf (tumeric leaf)

300ml thick coconut milk

600ml thin coconut milk

Seasoning:

1 tsp salt

1 tsp sugar

Ingredients to blend:

10 dried chillies or 1 tbsp chilli paste

10 shallots

1 clove garlic

5 buah keras (candlenut)

4 fresh red chillies

2.5 cm piece lengkuas

2 cm piece kunyit (tumeric)

1 stalk serai

1 piece belachan (2.5×2.5x.5cm)

Method:

1.  Heat 2 tbsp oil in pan and fry blended ingredients until fragrant and well cooked. 

2.  Add in thin coconut milk, kunyit leaf,daun limau perut and let it boil.

3.  When the gravy is thick, add in the thick coconut milk, fish, belimbings and chillies.  Season with salt and sugar to taste.

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January 29th, 2007 Posted by rose | Seafood | 2 comments

Fish Moolie

Ingredients:

600g mackeral fish or promfret

2 big onions, sliced

3 red chillies, sliced

3 green chillies, sliced

6 slices ginger

1 stalk serai (lemon grass)

2 tbsp cooking oil

2 tbsp lime juice

400ml coconut milk

Ingredients to blend:

4 slices lengkuas

4 buah keras

5 slices kunyit

1 stalk serai

Seasoning:

1 tsp salt

1 tsp sugar

Method:

1.  Cut fish into pieces, wash and pat dry then rub with 1 tsp salt and a dash of pepper.  Deep fry fish until golden brown in colour.

2.  Heat 2 tbsp oil and fry sliced onions and ginger.  Add blended spices and stir till fragrant.

3.  Add in coconut milk, lime juice, crushed serai and fried fish.  Stir well and bring to a boil.  Add seasoning to taste.

4.  Lastly add in sliced red and green chillies.   

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January 29th, 2007 Posted by rose | Seafood | no comments

Chicken Stew

Ingredients:

4 chicken drumsticks

2 potatoes, cut into quarters

1 carrot, cut into rings

5 dried mushrooms, soaked

1 small can button mushrooms

1 big onion, sliced

4 shallots, sliced

60g green peas

2 slices ginger

Marinate:

1 tbsp light soya sauce

a pinch of pepper

cornflour for coating chicken

Gravy:

5 bowls water

1 tsp salt

2 tsp sugar

1 tsp sesame oil

1 tsp dark soya sauce

2 tsp light soya sauce

1/2 tsp vetsin

dash of pepper

Thickening:

2 tbsp cornflour

3 tbsp water

Method:

1.  Trim off fat from skin of drumsticks. Cut each drumstick into 3 pieces.  Wash and drain dry.

2.  Marinate chicken with marinate for 1/2 hour.  Coat with cornflour and deep-fry till brown.  Remove and drain.

3.  Heat wok with 1 tbsp cooking oil, fry sliced shallots till brown, add ginger and onions.  Add chicken, potatoes, carrots dried mushrooms, button mushrooms and green peas.  Pour in gravy mixture, cover pot and cook till chicken is tender.

4.  When chicken is done, thicken gravy with cornflour mixture.  Dish up and serve.  

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January 29th, 2007 Posted by rose | Poultry | no comments