Monday, December 1, 2014
Monday, November 10, 2014
Ingredient (2-3 Serves)
- 6 tiger prawns or 14 grey prawns
- 20 curry leaves
- 2 chili padi, sliced
- 1 cup of Nestum Original Cereal. (other brands can be done but Nestum is the best!)
- 1 heap tbsp of corn flour
- 1 heap tbsp of milk powder
- 1 egg, beaten
- 2 tbsp of evaporated milk (Full Cream Carnation)
- 1 tbsp of butter
- 1 tbsp of sugar or as your desire
- seasoning with salt and pepper
- Clean prawn, cut unwanted parts, devein but still leave the shell and head on.
- Seasoning prawns with salt
- Mix milk powder and corn flour together then lightly coating the prawn.
- Fry the prawns in hot oil until crispy and set aside.
- In the wok over medium heat, add 1 tbsp of butter and fry curry leaves until crisp and fragrant, add chili to fry together for 10 sec.
- In the wok, set the curry leaves and slices chili aside.
- Add egg beaten and 2 tbsp of of evaporated milk then quickly stir until scramble.
- Lower the heat to low heat, add cereal and fry until golden. Keep stirring and be careful, it will over cook.
- Bring the crispy prawn back to the wok.
- Add sugar, seasoning with salt pepper and toss them together.
This state must do very quick, if not your cereal will over cook..
10 oz boneless and skinless chicken thighs or chicken breast (ground)
4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
2 dashes ground white pepper
2 tablespoons oil
Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.
If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.
You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.
- Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
- To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside. If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
- Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
- Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
- Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.
Recipe is taken from: http://www.singaporelocalfavourites.com/2013/01/how-to-make-fried-crabs-wsalted-eggs.html?m=1