Deep Fried Meat Balls aka Baso Goreng - Another Recipe

There are so many different kinds of recipes for this famous dish. Tried one, it was good in taste and texture. This time gave another recipe a try

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Source: HERE with my own modification

What you need:

250g minced pork
200g minced prawn
50g tapioca starch
2 egg whites (about 60g)
2 cloves of garlic, peeled
2 shallots, peeled
salt, pepper, sugar
1tbsp light soy sauce
oil for deep frying

Method:

1. In a food processor, blend garlic, shallot, egg whites, light soy sauce and tapioca starch until well mixed
2. Add in pork and prawn and mix well
3. Add in salt, pepper, sugar, mix
4. In a pot or wok, heat oil enough for deep frying
5. Deep fry one small ball to check the taste. If it's ok, continue shaping them to balls and deep fry until golden brown

Nasi Bakmoi Ayam

A dish resembles chicken stew, served a little differently

Recipe source: Diah Didi with my own adjustment (more to the quantity to fit 4 people and 2 meal times)

What you need:

500g chicken breast, boiled and diced
1 taukwa, dice and deep fry until golden brown
some hard boiled eggs, peeled
5 cloves of garlic, peel
5 shallots, peel
1/4tsp pepper
4tbsp dark sweet soy sauce
1tsp salt
1/2tsp chicken stock powder
500ml water (I used the water used to boil the chicken, strained)
a little oil

For the prawn balls:
200g deshelled prawns
100g plain flour
2tbsp tapioca starch
2eggs
2tsp salt
1/4tsp pepper
1/2tsp sugar
oil to deep fry

For the soup:
1litre water
3 cloves of garlic, peeled and bruised
2cm old ginger, peeled and bruised
2stalks spring onion, tie a knot
1/2tsp chicken stock powder
2tsp salt
a few dashes of pepper
a little oil

fried onion
chopped spring onion
sambal belachan / dark sweet soy sauce mixed with cut chili padi

Method:

1. To make the soup: put a little oil in a heavy based pot, fry garlic until fragrant and slightly browned. Add in water, ginger, spring onion. Let it boil. Add in chicken stock powder, salt and pepper. Let boil for a few mins and off fire
2. To make the chicken stew: blend garlic, shallots and pepper until forming a paste. Sautee on a wok until fragrant. Add in chicken, tofu, eggs, and water. Add in dark sweet soy sauce. Stir well and let it boil over medium fire. After boiling, add in salt, chicken stock powder and let it simmer over small fire for about 20mins. Check the taste and off fire
3. To make the prawn balls: blend together prawns, both flours, eggs, salt, pepper, sugar until smooth. Heat some oil in a pot, scoop a little of the paste and drop it into the pot. Deep fry until golden brown
4. To serve: in a plate / bowl, scoop rice, add in chicken stew with tofu and eggs and some of the gravy, pour some soup, sprinkle with fried onion and chopped spring onion. Place some prawn balls too. Best to consume while it's warm. Eat with sambal of your choice

Spicy Garlic Fried Crispy Squid

Recipe is from HERE

What you need:

300g cuttlefish, cleaned and cut into 1cm rings
1/2tbsp oyster sauce
1 egg
1tbsp corn starch
enough pepper
2pinches of salt
oil to deep fry

Dry coating mix:
6tbsp corn starch
4tbsp plain flour
1tsp baking powder
1tsp salt
enough pepper

Chili garlic mix:
3stalks spring onion
12 cloves of garlic
5 large chilies, deseeded
2 chili padi, deseeded
1 pinch salt
enough pepper
1/2tsp mushroom stock powder
a little oil

Method:

1. Marinate cuttlefish with oyster sauce, egg, corn starch, pepper and salt. Keep in the fridge for about 15minutes 
2. Chop finely spring onion, garlic and chilies. In a pan heat oil and sautee garlic til fragrant
3. Add in chilies, stir until garlic slightly browned. Add in spring onion and stir until soft. Set aside
4. In a plate, mix in dry coating ingredients
5. Heat oil in pan or pot suitable for deep frying. Coat marinated cuttlefish into the flour mixture. Make sure it's very well coated all over. Deep fry until crispy
6. Drain and place on a serving plate. Sprinkle chili garlic mixture over it and serve immediately
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Steamed Prawns In Egg Whites

A simple dish to prepare, yummy and you can enjoy the freshness of the prawns to the max
Great recipe for the coming Chinese New Year :)

Recipe is from GoodyFoodies

What you need:

Large tiger prawns (I used 8), trimmed, head and tail intact, shell on
1 inch old ginger, julienned
1/2 tsp salt
2 egg whites
1/2 tsp sesame oil
2 tbsp Shaoxing rice wine
1/2 shallots, finely chopped
1 clove of garlic, finely chopped
1 tbsp cooking oil
spring onion to garnish (optional, I didn't use)

Method:

1. Wash prawns, pat dry. Score the back of the prawns to expose the flesh
2. Pour egg whites on the heatproof steaming dish. Arrange prawns over it. Scatter julienned ginger and salt on top. Pour over Shaoxing wine and sesame oil and let marinate for 15mins
3. Sautee garlic and shallot over high heat til fragrant and pour over the prawns (excluding the oil)
4. Steam the prawns over high heat for 5 mins or until cooked. Do not overcook the prawns, the texture will be hard and rubbery. Serve immediately

Yummy crunchy prawns. I like!

 

Rice Vermicelli Soup with Shrimp Balls

A nice comforting easy meal especially during rainy days

Recipe adapted from Seasaltwithfood

What you need:

For the shrimp balls:
8 large shrimps, peeled and deveined
2 spring onions, chopped
1 small carrot, chopped
1 small egg white
1/4 tsp salt
1/2 tsp sugar
dashes of white pepper

For the soup:
8 cups chicken stock
fried shallots
sesame oil
salt and pepper to taste

a packet of rice vermicelli, soak in warm water until soft
chyesim, cut as desired
cut red chilies (optional)

Method:

Shrimp balls:

1. Put shrimps in a chopper and process til smooth paste and transfer to a mixing bowl
2. Add salt, sugar, pepper and egg white into the shrimp paste and stir in one direction, gather the paste and hit against the bowl. Add in spring onion and carrot, continue stirring in one direction and hit it against the bowl until the paste sticky and well mixed

Soup:

1. Bring chicken stock to a boil. Add in salt and pepper

Scoop shrimp paste and shape to balls according to your preference. Drop it into the boiling soup and let it cooked til floating. Add in chyesim and bring to boil just before serving

To serve:
Place softened rice vermicelli into a serving bowl. Scoop some soup with shrimp balls and pour over it. Top with a dash of sesame oil, fried shallots, more spring onion and cut red chili if desired

Thai Style Prawn Avocado Rice Vermicelli Soup

This unique dish is surprisingly so good!
Inspired by Thai dish, tasty coconut base soup with a hint of sourness eaten with crunchy prawns and the green vegetables, added with the creamy avocado, slurping the noodles too at the same time
Not convinced? Give it a try :)

Recipe is from Café Delites

What you need:

500g prawns, deshelled and deveined
1 tbsp coconut oil
2 cups chicken / vegetable stock
2 cups light coconut milk
some baby bok choy, cut
2 stalks of spring onion, sliced
4 kaffir lime leaves
1 lemongrass, peel the outer layer and halve
2 garlic cloves, finely chopped
1/2 cup cilantro, roughly chopped
1 tbsp soya sauce
2 tsp fish sauce
a pack of rice vermicelli, prepare as instructed (I used brown rice vermicelli)
1 avocado, chopped
lime wedges, to serve
1/2 tsp crushed red chili flakes (optional, I didn't use)

Method:

1. In a large deep pan, heat coconut oil and pan fry prawns til changed color and just cooked through. Remove from heat and set aside
2. Using the same pan, pour both chicken stock and coconut milk, bring to boil and let it simmer. Add in garlic, lemongrass, spring onion and lime leaves. Followed by soya sauce, fish sauce and half of the cilantro. Lastly, add in bok choy
3. Arrange cooked rice vermicelli in serving bowls. Scatter avocado and pour the soup over it and then sprinkle the remaining cilantro. Season with lime and serve immediately

Yummy hearty meal. Adding chopped red bird's eye chilies would be even better. Regretted for not doing that haha..

 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

Braised Seabass & Other Food I Cooked 4 Chinese New Year

I know Chinese New Year was just over, I just want to share what I have been cooking during the festive season this year :)

This year, there was only 1 new dish I cooked for Chinese New Year
The rest were dishes I did last year, simply because I was craving to eat them again :)

Here is the new dish, braised seabass
Recipe is from Peng's Kitchen, she used red snapper instead

This is a must try dish, really delicious!

 

What you need:

1 whole seabass (or red snapper)
3 cloves of garlic, finely chopped
50g spring onion, finely sliced
6 large dried shitake mushrooms, soaked til soft and sliced (original recipe only used 3, but I love mushrooms so I added LOL)
300ml water
2 tbsp oyster sauce
1 tsp ikan bilis stock powder
1 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp shallot oil
dash of pepper
red chilli and spring onion for garnish (I skipped)

Method:

1. Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fry for 5mins til light brown. Flip over and fry another 5mins. Drain and set aside
2. Heat 1 tbsp oil in the same wok. Add in garlic, spring onion and mushrooms and stir quickly for 30secs. Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat til sauce reduced by half. Dish up and serve immediately

 

 

Other dishes I did were Cantonese Pan Fried Prawns I also cooked last year, and a simple fried noodle dish with eggs, pork balls and fish cake slices

Recipe for the prawn dish can be viewed HERE

 

 

 

The fried noodles is just a simple one

I made scrambled eggs and set aside. Also I prepared egg noodles as per instruction in the packaging, after draining I mixed in fish sauce and a little canola and sesame oil to the noodles.

Then I sautéed minced garlic, add in sliced fish cakes and pork balls, stir in soya sauce, oyster sauce, salt and pepper then mix everything well

Add in noodles, followed by the scrambled eggs, toss and serve immediately

 

 

 

 

The last dish I cooked also this year was the Fish Maw with Mushroom Stew. This year I added some enoki mushrooms
Too bad I didn't take any pic of the dish this year
Anyway you may view the recipe for the delicious dish HERE

Picture taken last year:

 

So, there you are, all of my cooking aside from the usual steamboat I always have for the eve of Chinese New Year. You should try too, all are really yummy :)

Thai Style Stir Fry Garlic Prawns

I almost forgot about Little Thumbs Up event where this month we can cook anything with prawns. Prawns is my number one in the list when talking about seafood. I cannot miss it! :)

This simple recipe is from Tin Tin from Cooking Crave
Yummy and it goes so well with rice :)

What you need:

15-20 medium prawns, shelled, left the tail intact
2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

7-8 cloves garlic, minced

1 tbsp lime juice

2 tbsp oil for stir-frying

1 fresh red chili, minced

Method:

1. Remove all of the prawn shell up to the tail
2. Devein the prawns by running a sharp knife along the spine to remove the black "vein"
3. Marinade the prawns with oyster sauce, soy sauce, fish sauce, brown sugar, minced garlic, lime juice and fresh chili. Stir well to coat
4. Heat some oil in a wok or frying pan. When it's hot, add the prawns with the marinade
5. Stir-fry 2-3 minutes, or until shrimp are plump and turn pink. Do not overcook it, or the shrimps will turn rubbery. Serve warm with rice

Notes:

Squeeze in more lime juice if prefer a more sourish taste and for those who loves spicy food, add in some bird's eye chilli chunks in it

 

 

This post is for Little Thumbs Up (LTU) An event initiated by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY, hosted by Moon from Food Playground at this post.
 

More Dishes I Cooked During CNY

Been attacked by blogging blue bug again lately...

I know this is late, but never mind. Gotta share the feast I had during the CNY time, besides of course the usual hotpot :)

Stir fry leeks with baby corn - just a simple stir fry dish with this must eat veggie - leeks, cooked with minced garlic, salt, pepper and chicken stock

 

 

Fish Maw with Mushroom Stew - so yummy dish, recipe from Yen from Eat Your Heart Out

What you need:

4 pcs of fishmaw
6 dried shitake mushroom, soaked til soft about 2 hours
1 inch old ginger, sliced thinly
3 cloves of garlic, minced
50g chicken, diced
2 tbsp oil
700ml water
2 tbsp oyster sauce
about 8 sweet beans

Method:

1. Soak the fishmaw in a bowl of cold water til soften, about 1-2 hours. Drain and cut into about 5cm length
2. In a large pot, heat oil over medium high heat. Add garlic and ginger, fry for 2 minutes til fragrant. Add in chicken and mushrooms, cook for another 2 minutes, til chicken are lightly browned
3. Place fish maw into the pot and pour water and bring to boil. Once boiling, reduce to low heat and simmer for 45 minutes, covered
4. Add oyster sauce. Add sweet beans and cook for 1 minute. Serve immediately

Cantonese Pan Fried Prawns, very delicious dish, recipe from Wendy from Table for 2... or more

Recipe for the prawn dish:

What you need:

1kg large prawns (either XL grey prawns or tiger prawns)
2 shallots, finely chopped
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 stalk of spring onion, white & green separated, thinly sliced
100g ketchup
20g premium oyster sauce
1 tbsp worchestershire sauce
1 tsp sugar

Method:

1. Wash prawns and snip the eyes and long legs. Cut the back with scissor and remove the intestines. Don't remove the shells
2. Combine ketchup, oyster sauce, worchestershire sauce and sugar in a bowl, set aside
3. Heat a wok til very hot, put in 2 tbsp oil. Put in some prawns and sear on both sides (about 10secs for each side). Dish up and do the same to the remaining prawns. Do in batches
4. Add 3 tbsp oil in the wok, cook garlic and shallots til fragrant. Add in both chillis and white part of the spring onion, cook til everything is fragrant
5. Return prawns into the wok and add in the ketchup mixture. Toss everything well til the prawns are well coated with the sauce
6. Put in green parts of the spring onion, toss and dish up
7. Serve immediately 

Cooking For CNY With SCS Butter: Crispy Prawns With Salted Egg Yolk Sauce

Happy New Year! We're still in festive season now :)

I had to drag my feet and kicked my butt to sit in front of computer and opened my blog
OMG! Chinese New Year has taken away my blogging mood!
Holiday and feast have won me over this time. It's been close to two weeks I have not posted anything in this blog!
Okay, we're now in the last three days of Chinese New Year. Still have time to post my cooking LOL

SCS - the well known butter we all know, has been kind to share some recipes for Chinese New Year
So here is one I have tried. Yummy dish! :)

What you need:

8 large prawns, shelled and deveined
1 tsp shaoxing wine
1/4 tsp salt
1/2 egg, beaten
potato starch for dusting
oil for deep frying
iceberg lettuce, shredded (I used local lettuce)

Sauce:
2 tbsp SCS unsalted butter
8 curry leaves (and more for garnish)
4 cooked salted egg yolks, minced
1/4 tsp salt
1/4 tsp five spice powder
1/2 red bird's eye chilli, finely sliced for garnish (I used large chilli)

Method:

1. Marinate prawns with wine and salt. Add in beaten egg, and dust each prawn with potato starch. Deep fry in hot oil for 1-2 minute til golden brown. Drain on kitchen towel and set aside
2. For the sauce: melt butter in a saucepan over medium heat and sautee curry leaves. Add in salted egg yolk into butter sauce, season with salt and five spice powder, chilli and prawns into the pan. Toss til prawns well coated. Serve over shredded lettuce

This is so perfect to be served with a bowl of hot fluffy rice! :)

 

Thank you SCS for sharing such a yummy dish!
Apology for posting this so late. I hope this still can be kept for an inspiration for next year's Chinese New Year :)

Garlic Buttered Prawns With Cherry Tomatoes (Master Chef)

I really love this dish! Just like Joyce mentioned, the taste indeed reminded me of Thai cuisine. Just add bean vermicelli and I would get the famous Thai style bean vermicelli salad :)

One thing is, this is not a dish for my kids, so I cooked this yesterday when my kids had their pasta :)

Recipe is from HERE

What you need:
I modified a little to suit what I had in my fridge

80g butter
4 cloves of garlic, crushed
500g prawns, peeled and deveined
1 large red chillies, finely chopped
10 honey cherry tomatoes, quartered
juice of 1 lime
a few stalks of spring onion (my family doesn't fancy coriander leaves)

1. Melt butter in a frying pan over medium high heat til foamy
2. Add in garlic, chilli, prawns, cook tossing for 2 minutes til almost cooked through
3. Add in tomatoes, lime juice, and spring onion, cook tossing for 1 minute

Very refreshing dish, tangy and spicy, yum!

I'm submitting this post to Cook Like A Star September 2012 (Master Chef) hosted by Zoe

 



Malacca Sambal Prawn Belimbing

The next and last dish I cooked using belimbing fruits, so mouthwatering! Delicious! :)

Recipe is from Joyce's site, and I saw Bee Bee also cooked this dish :)

What you need:
(I modified a little to suit my liking)

20 medium size prawns - deshelled and deveined
50g chilli paste
300g shallots - chopped
2 cloves of garlic - chopped
1 tsp fried belachan (shrimp paste)
15 belimbing fruits - cut into 2 (I used all the balance I had, around 18)
4 pcs lime leaves
1 tomato, sliced to wedges
1 medium onion, sliced to wedges
1/4 cup water, more to add if it's too thick (I did add a little more)
2/3 cup canola oil
2 tbsp tomato ketchup
salt, sugar to taste

1. Blend shallots, garlic, chilli paste, belachan to a fine paste
2. marinate prawns with 1 tsp of sugar, stir well and set aside
3. Heat oil on a saucepan, add blended paste and fry around 10 minutes over medium low heat, stir frequently to avoid burning
4. Add in lime leaves int othe 5 minutes of frying, keep stirring til paste is fragrant and separated from the oil
5. Add in belimbing fruits and stir for 2 minutes, Add in water, stir and simmer for 2 minutes to soften the belimbing
6. Add in prawns, tomato, salt, sugar, tomato ketchup
7. Let boil and stir til prawns cooked through, around 5 minutes
8. Off the heat and serve warm with many bowls of rice LOL

I'm submitting this post to Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

Stir Fry Scallop, Mushroom & Brocolli

My last post of my festive season dish :)

What you need:

frozen scallops, thawed

dried shitake mushroom, soaked til soft

brocolli, cut 

3 cloves of garlic, crushed

shaoxing wine, oyster sauce, sesame oil, salt, pepper, a little sugar, a little water, a little cooking oil

1. Heat up cooking oil on a pan, sautee garlic til fragrant
2. Add in scallops, stir til cooked, followed by mushrooms, stir well
3. Add in shaoxing wine, oyster sauce, salt, pepper, sugar and water, stir well
4. Add in a few drops of sesame oil followed by brocolli, stir well on high heat

I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Tiger Prawns In Garlic Tomato Sauce

One more indulgence over the festive season *slurp*

What you need:

8 tiger prawns, wash and cut the tail

10 cloves of garlic, minced

5 thin slices old ginger

3 stalks of spring onion, cut small

1 large red chilli, cut

enough butter to sautee

tomato ketchup, dark sweet soya sauce (kecap manis), sugar, salt, a little water

1. Heat up pan with butter, sautee garlic, ginger til fragrant
2. Add in spring onion and red chilli, mix well
3. Add in prawns, followed by the seasonings, lastly water, cook and stir well til prawns changed color completely
4. Adjust taste, off heat and serve

Served with hot rice, who needs anything else? Yum! :)

I'm submitting these dishes to  Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Stir Fry Prawns In Butter Sauce (Udang Goreng Mentega)

Another dish loved by my family - saw the picture from Melly's photo collection and mentioned there the source of the recipe is from Ricke's blog

What you need:

250g large prawns - washed and deveined
1/2 large lime
salt, pepper
oil to fry the prawns

3 cloves of garlic - crushed
1/2 small onion - julienned
margarine, oyster sauce, worcestershire sauce, kecap manis, chicken stock powder

Marinade prawns with lime juice, salt and pepper - set aside for 15minutes
Heat oil in a pan - stir fry prawns til color changed - set aside
Heat margarine in the same pan, stir fry garlic and onion til fragrant
Add in fried prawns
Add in oyster sauce, worcestershire sauce, kecap manis and chicken stock powder
Mix well, simmer for around 15mins
Serve hot with rice

I also make the chicken version for Abby, as she cant take seafood
This is also yummy :)

Sweet & Spicy Prawns

I just realized I had this in my kitchen cabinet - fortunately it's still not expired

I had plan to cook prawn dish today but not with this sauce
But since I got this with me, I'd better use it up before it's forgotten again :)

Dunno what I've done wrong, it turned out so different from what's shown in the packaging
The sauce is real close to chilli crab sauce - DH was quite happy with this dish, unlike me whom expected something different with the prawns I have bought

Following exactly from the instructions in the packaging, what you need:

80g peeled prawns - butterflied
1 pack egg tofu - sliced
1 small onion - julienned
oil, eggs, potato starch, water

Heat oil, deep fry egg tofu til golden brown - set aside
With a little oil, stir fry onion til fragrant, add prawns, stir til half cooked
Add in the sauce and a little water, also fried egg tofu, stir til well mixed
Add in potato starch which has been diluted with a little water and eggs, stir
Off heat
Serve with hot rice

Next time I will have mantou to eat this dish - if there is next time hehe...
Okay, I'd better buy another batch of prawns to cook with my initial planned recipe :)

Fried Prawn With Tamarind

This is the best companion for Clear Spinach Soup

What you need:

Approx 25pcs grey prawn - remove head and tail
Tamarind - mix with a little water, discard the seeds
A little oil, salt, a little sugar

Fry prawn til color changed (approx 2minutes)
Add tamarind water, salt and sugar
Mix well