EZCR#57 - 5 FLAVOUR SAUCE FRIED SALMON

This sauce tastes sweet, sourish and is fragrant, suitable for blanched or fried seafood [fish, squids and prawns]. It is easy to prepare and awesome serve with seafood and finely shredded cabbage.

Here, I have used sliced big onions but cabbage is a better choice cos' fresh onions affects the taste of the sauce.  This sauce is aromatic and tastes good.

Ingredients

2 pieces salmon blocks – cleaned

5 Flavour Sauce [Blend together]

1 stalk spring onion

1 red chilli

1 cm piece ginger

3 cloves garlic

1 tbsp sugar

1 tbsp each light soy sauce, water and sesame oil

2 tbsp each black vinegar and tomato sauce

1. How To Prepare The Sauce – blend spring onion, chilli, ginger and garlic, then add in the remaining ingredients. Blend for a few seconds to combine. Set aside.
2. Heat a little oil in a non-stick pan, pan fry salmon pieces until cooked and brown.
3. Line serving platter with some shredded cabbage or onions. Place fried fish on top. Spread sauce on top of fish. Garnish with extra spring onions. Serve.
   

Note – soak finely shredded cabbage or onions in boiled cold water for 5 minutes. Drain before placing on serving platter.

HOT AND SPICY FU YEE PRAWNS

Another lovely, easy yet delicious prawn dish from my selected cookbook for May's Cookbook Countdown Event.

It is a fragrant and very tasty dish.  The savoury and sweet taste is just nice with a little spicy flavour. Do not cut down on the chilli padi if you like the dish spicy.

In the original recipe, the prawns are deep fried then fried with the seasoning ingredients.  Here, I pan fried them in a non-stick wok as I have shelled the prawns just leaving the tails intact.  This way, I need not use much oil to cook them.

Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients

400 gm big sea prawns - trimmed

1 tbsp chopped garlic

1 stalk spring onions - chopped

15 chilli padi - chopped

2 tbsp water

1-2 tbsp oil

Seasoning

4 pieces fermented bean curd [fu yee]

1 tsp sugar

2 tsp light soy sauce

1 tbsp shaoxing wine

1 tsp sesame seed oil

1. Heat up oil and pan fry prawns until cooked on both sides.
2. Dish up or push aside, add in chopped garlic, chilli padi and some spring onions.  Saute until fragrant, add in fu yee, stir fry until fragrant.
3. Add in the seasoning together with water, bring to boil together with the prawns.  Stir well to mix.
4. Lastly add in the spring onions.  Dish up to serve.

This post is linked to Cookbook Countdown #5 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

BRAISED BEANCURD SKIN ROLLS IN OYSTER SAUCE

These beancurd skin rolls can be served fried or braised. Either way, it is as tasty.

The braising sauce is tasty. The rolls are flavourful on its own and best serve immediately after frying.  The braised one is good with rice as the sauce tasted just perfect [not too salty but tasty].  It's delicious.

Recipe adapted from Yum Yum Magazine No. 77

Ingredients

[makes 30 rolls]

300 gm half lean and fat pork – minced

150 gm fish paste

¼ tsp salt

¼ tsp pepper

1 tsp cornflour

2 tbsp chopped spring onions

1 sheet beancurd skin [tau poay] – cut into 30 pieces

Enough oil for frying

Seasoning [combine together]

¼ tsp each of salt and pepper

½ tsp each sugar, chicken stock granules and sesame seed oil

½ tbsp each light soy sauce and oyster sauce

½ cup water

1. Combine minced meat, fish paste, salt and mix until very sticky. Add in pepper and cornstarch. Mix well and add in spring onions. Mix into a paste and chill in the fridge for 1-2 hours.
2. Spread some filling on beancurd skin sheet and wrap up. Repeat the same for the remaining filling.
3. Heat enough oil in pan, deep fry or pan fry until rolls are cooked and golden brown. Dish up and drain.
4. Remove excess oil. Pour combine seasoning sauce in pan and add in the fried rolls.
5. Cook until sauce has thickened and almost dry. Dish up and serve hot.
   
   
   

PANDAN PRAWNS

After trying out several recipes from the following cookbook which turned out well, I tried this Pandan Prawns recipe, too.

No doubt, the prawns are sweet, tasty and aromatic. Love the fragrance of the pandan which blends well with the spices.  

 However, finding the wrapping of the prawns tedious, I slightly changed the method and instead of deep frying them, I pan fried the prawns with some pandan leaves.  Worth giving this dish a try cos' it's NICE.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]

Ingredients A

400 gm medium large prawns - trimmed head and rinse

some oil for pan frying

a few blades pandan leaves - cut 1 inch length

Marinade Ingredients

1 tsp each of fennel powder and tumeric powder

1/2 tsp salt

1/2 - 1 tbsp seafood curry powder

1 tsp sugar to taste

1/2 tbsp rice flour

1.  In a large bowl, combine marinade with prawns.  Mix well and marinate for at least 15 minutes or longer time.
2. Heat a non-stick wok, add oil and pandan leaves, then the prawns.  Fry for 2 minutes on each side.
3. Drizzle some water over prawns and fry until prawns are cooked through.
4. Dish up, serve immediately.
   

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

SPICY HONEY PRAWNS

Large prawns are always yummy-licious so long as they are fresh and not overcooked.  They can be cooked using various methods like steaming, pan fried, grilled or baked with various seasoning of your choice.

Today, I feel like having something spicy to go with rice and this is it.  Spicy pan fried prawns with honey.

In fact, you can marinate the prawns, skewered and grill them like kebabs for parties and gatherings.

Ingredients

300 gm medium to large prawns - trimmed

1 large onion - peeled and cut wedges

1 tomato - cut wedges

1 tbsp honey

100 ml water

2 tbsp oil

Seasoning [combined]

1 tsp each chilli paste and tumeric powder

1 tbsp fish curry powder

1/2 tsp ground black pepper

salt to taste

1. Heat a non-stick wok, add in 1 tbsp of oil, then the prawns.  Pan fry until prawns turned pinkish on both sides.  Push aside.
2. Add in remaining oil and seasoning paste, fry until aromatic.
3. Add in onions, tomatoes and stir fry to combine all the ingredients.  Add in water and honey, bring to boil until prawns are cooked through and gravy is reduced.
4. Lastly add in some spring onions, dish up to serve immediately.
   
   
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

GOLDEN FRAGRANT PRAWNS

This dish is a CNY festive dish quite similar to Amy Beh’s recipe ‘He Ha Tai Siew’ [aka Happiness All Over] shared in her book ‘At Home With Amy Beh’. But this recipe below is a simplified version with minor changes to the ingredients and method.

Yet it turns out delish, very appetizing fried prawns, with aromatic sweet and sour sauce which is not too much but just enough to coat the prawns.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #3] - Home Cooking Magazine [January 2001] with modifications 

Ingredients

300-400 gm large prawns – trim and leave shell and head intact. Marinate with some salt and sugar.

1 Bombay onion- peeled and cut wedges

1 stalk lemongrass – sliced 

1 garlic – peeled and sliced

1-2 sprigs curry leaves – washed

4 dried chillies – soaked and cut half

1 tbsp dried prawns – soaked and coarsely chopped 

Some cooking oil

Sauce Ingredients [combined]

2 tbsp tomato sauce

1 tsp dark soy sauce

1 tsp sugar

4 tbsp water

1. Heat oil in a non-stick wok, fry prawns for a minute on each side or until it turns bright red in colour, push aside.
2. Add in the curry leaves, dried chillies, lemongrass, garlic and onions until crispy and fragrant. 
3. Add in the sauce ingredients, bring to boil until bubbly, and stir fry all ingredients until well mixed and the prawns are well coated with the sauce.
4. Dish up and serve immediately.
   
   
   
   
   

I'm submitting this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray