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

LEMONGRASS, GINGER AND PANDAN DRINK

This recipe is from my selected cookbook for April's Cookbook Countdown event.  During this extreme hot weather, a chilling drink like this is most welcome.

It's aromatic with the fragrance of pandan, ginger and lemongrass. The sweetness is just nice.  I prefer to chill it before drinking instead of adding ice cubes  which will dilute it.  For a more intense ginger flavour, it is best to use good quality ginger.

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

Ingredients

[makes 8 glasses]
12 blades screwpine [pandan] leaves - cleaned

2 thick slices of ginger

1 stalk lemongrass - crushed

200 gm rock sugar

2 litres water

1 tsp pandan paste

some ice cubes [optional]

1. Bring water to boil over medium heat with all the ingredients [except ice cubes].  
2. Cook until the rock sugar dissolves.  Reduce to low heat and continue to simmer for 15 minutes or until aromatic.
3. Remove from heat to cool completely before chilling in the fridge.
4. Serve after well chilled or with ice cubes in a glass.
   
   
   

I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZCR#51 - THERMAL COOKER - GINGKO, CARROTS AND PORK RIBS SOUP

Again another easy soup prepared on one of my busy days using the Thermal Cooker.  Always good to have a good soup especially during this hot, humid weather.

This soup is a healthy soup with a combination of ingredients that are beneficial to ones health.  Gingko nuts [Bai Guo] are known for its anti aging properties and sharpen memory.  This herbal cuisine is good for all, especially weak children and the elderly. Long-term consumption helps nourish yin, maintain youth, fight aging, expand capillaries, improve metabolism, prompt ruddy and healthy look, provide extra energy, and grant longer and healthier lives.

We have this soup with glass noodles instead of rice for a light meal.  The soup is clear and and the ingredients are tender, lightly seasoned with a traditional flavour.

Ingredients

[serves 3]

300 gm meaty pork ribs

1 white carrot - peeled and cut wedges [keep the leaves]

1 red carrot - peeled and cut wedges

100 gm gingko nuts - shelled and skin removed

1 tbsp wolfberries [kei chee] - rinsed

several slices of ginger

3 big bowls of water

Seasoning

1 tbsp wine

salt and chicken stock granules to taste

dash of pepper

1. Bring water to boil and blanch pork ribs to remove scum.  Rinse well to remove any impurities.  Set aside.
2. Bring water to boil in inner pot of Thermal Cooker, add in all the ingredients.  Let it boil for 15-20 minutes.
3. Transfer pot to outer pot, cover the lid and leave to cook for 2 hours or until ribs are tender.
4. Serve hot with rice or blanched glass noodles.
   
   
   

DOUBLE SOFT PANDAN BUNS

Today, I baked these buns using the recipe from this month's selected cookbook.  I made only half portion of the original recipe cos' my hubby is away and we may not be able to finish the buns soon.

I have modified the recipe a little by making some substitution of ingredients and simplified the method. The original recipe uses whipping cream and milk.

Anyway, these buns turned out well and as implied by its' name 'Double Soft'. They are really, really soft, moist and spongy. I have also increase the pandan paste for a more intense flavour and colour. Overall, I am very happy with the outcome. These buns remain soft even on the third day.

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

Ingredients A

[makes 9-12 buns in an 8 inch square tin]

270 gm bread flour

1/2 tsp salt

50 gm castor sugar

2 tsp instant yeast

1 egg [set aside a little for glazing]

60 ml milk [add gradually]

1 tsp pandan paste 

25 gm butter

Ingredients B - Water Roux  [mix well]

1 tbsp plain flour

70 ml hot water

1. Mix ingredients B in a small bowl until well combined and thick.  Set aside to cool before use.
2. Knead ingredients A [except butter] and water roux until soft and smooth.  Add in butter and continue to knead until soft and elastic.  Shape into a ball, cover to rest for 30-40 minutes or double in size.
3. Punch down, divide into 9 or 12 equal portions.  Shape each portion round and arrange them in a lined baking tin.
4. Cover or leave it in the oven to proof for about 30-40 minutes [or double in size].
5. Apply egg glaze and sprinkle some toasted black and white sesame seeds.
6. Bake in preheated oven at 180 degrees for 15 minutes. 
7. Remove and serve immediately or leave to cool on wire rack before storing.
   
   

I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZCR#50 - FIVE FLAVOUR STEAMED FISH

This 5 flavour steaming sauce is a basic sauce good with most seafood like fish, prawns and squids for dipping or steaming.

It is spicy, sweet, savoury, sourish and very aromatic with the ginger/garlic and spring onions. This sauce tastes much better after resting which means that it can be prepared earlier and stored [for 2 days] until required.

Ingredients

300 gm white fish fillet or blocks

Some chopped coriander leaves for garnishing

Steaming Sauce Ingredients [combined]

5 pips garlic

1 cm piece ginger

1-2 stalk spring onions – cut

1 red chilli

1 tbsp each tomato sauce, light soy sauce, black vinegar, Apple cider vinegar, sesame seed oil

1 tsp sugar to taste

1. Blend garlic, ginger, red chilli and spring onions coarsely, then add in the remaining ingredients. Blend to combine all the ingredients. Set aside.
2. Place fish pieces in a steaming plate. Spread sauce ingredients over fish.
3. Steam fish over boiling water [high heat] for about 12 minutes [depends on size of fish].
4. Remove from steamer, garnish with chopped coriander.
5. Serve immediately.