nyonya style sam prawn

here are the ingredients you need:




•big prawns, I had XL prawns, bigger the better

•1 bulb garlic – chopped

•2 inches ginger – cut into stripes

•2 tablespoon corn starch

•salt & pepper

•1 tablespoon worchestershire sauce

•2 tablespoon dark soya sauce

•1 tablespoon soya sauce

•a couple stalks of spring onion

•cooking oil

Prawn preparation steps:

•trim off the all appendages of the prawns with a scissor

•clean and pad dry the prawns with paper towels

•marinate prawn with salt, pepper, and cover with corn starch

•heat up some cooking oil and fry prawns till reddish (2-3 minutes)
•set prawns aside

there you go, classic fried prawns with soya sauce

So there, the dish really turned out pretty well, I actually wished that we had put in even more garlic & ginger cos they really brought out the taste of the prawns and went well with rice. For those who likes it a little sweeter, feel free to add a teaspoon of sugar too.

Mint and Soup

This is one of the fastest soup to prepare that is perfect to clear up sinus problem – the mint and egg soup. Everything can be done in about 10-15 minutes, and makes a perfect companion to another dish, or even to be consumed just by itself.

the two main ingredients – mint leaves and egg

Ingredients (for two as companion dish):



•a bunch of mint leaves – pluck and use only the leaves

•1 egg – lightly beaten

•ginger – in strips

•3-4 cloves garlic

•1 teaspoon oil

•half a chicken cube (or soup stock if you have)

•salt and pepper for seasoning 

Cooking instructions:

•with a pot, heat up cooking oil then fry ginger as it takes longer to cook

•a minute or two later, add in garlic

•when garlic is fragrant, add mint leaves, stir till you can smell the mints, around 1-2 minutes

•add egg, and cook it to the consistency of soft scrambled egg

•add 1.5 bowl of water and chicken cube (or soup stock)

•bring to boil, add salt and pepper according to taste

Ikan Pari

Gulai Tumis Ikan Pari - To the unitiated, ikan pari is actually a stingray. The meat of the stingray is nice, firm, and actually quite fascinating, because it seems to follow a certain pattern, if you know what I mean. It's like, if you were to bunch up some string, and cut a cross section, yeah, like that. Not the texture, the pattern.

Nasi lemak is one of the most versatile meals that can be found in Malaysia. This simple meal can be found almost everywhere, be it in the heart of any Malaysian city or in the remotest areas of the country. It has become such a favourite amongst Malaysian that there are some who eat it at least once everyday!

The ingredients and the cooking process involved in creating this tasty meal is simple. Nasi lemak is rice cooked in coconut milk. Screwpine leaves, locally known as pandan leaves, are first washed and later added into the cooking pot to give the rice its signature fragrance. The rice is usually eaten together with anchovies fried till golden brown, crispy cucumber slices, roasted peanuts, half boiled egg and chilli paste known as sambal.

Macarons

( Deep purple macarons - lavender coloured blackberry macaron, followed by deep purple cassis macaron)

The colours of macarons are bright and there are loads of variety - a mind-boggling treasure trove of rainbows and flavours. At the moment, there are about 16 flavours are available - cassis, passionfruit, caramel, nougat, praline, framboise, rose litchi or lychee, chocolate, noix de coco (coconut), black sesame, fraise, pistachio, citron, citron vert, vanilla and etc. My favourites are the more tart ones, as the macarons can be toothachingly sweet here. The macarons are baked in house and on a daily to alternate day basis, depending on each of the flavours. Even though they are the priciest macarons around town at RM4.40++ each, these are perfectly dome shaped and smooth with chewy centres and a distinct looking "foot" at the bottom. They come in a clear plastic box, which is tied with a ribbon, making it an attractive present for friends.

Delicious Pan Mee

(Dry and normal soup version of pan mee, with hand made noodle)

Pan Mee is one of the few underrated hawker dishes originated right around here in Klang Valley that has seen some revival as of late, most notably due to chili pan mee places such as the famous Kin Kin Pan Mee and Restaurant Super Kitchen.

There are actually many Pan Mee in Malaysia and this is one of them.

The mao is provided so that you readers know how to get all the way to that place. Enjoy! ;)

Mango lovers

Attention mango lovers! The famous HK dessert chain Hui Lau Shan will be opening at 1 Utama Shopping Centre soon. For those who haven’t been to Hong Kong before, just let me just say that it is a very common dessert shop over there – even more common than Old Town White Coffee in Malaysia. So you could say it is one of the must ‘eats’ when visiting Hong Kong.
Seasonal items are featured frequently at Hui Lau Shan too, like this Double-Boiled Hasma with Bird Nest in Coconut. Not only it was very delicious (to be honest, even better than the mango based ones) the ingredients are good for your skin and complexion too! Even the presentation is top notch as well as you can see the coconut sits on a bed of ice cubes to keep it cool.