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My Children's Chef
Tuesday, April 21, 2009
Sambal Udang
1 lb med to large-sized prawns or shrimp, shelled or un-shelled4 tbsp peanut or vegetable oil1 large onion, sliced2 ripe tomatoes, quartered1 tbsp tamarind paste1 cup water1-2 tsp palm sugar or dark brown sugarsalt8 shallots2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]4 cloves garlic5 tbsp chili paste4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]To Prepare :In a small bowl, mix tamarind paste and water using your fingers, strain, discard seeds, set asideUsing a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a pasteHeat wok on high, add oil, stir-fry ground paste till quite toasted and oil starts to ooze, about 5 minsAdd onions, tomatoes, tamarind, sugar, salt to tasteCover, reduce heat to med, simmer till tomatoes are well stewed [mash with spatula] and sauce thickensAdd prawns, stir-fry until just opaque - do not overcook!Dish onto serving plate, allow to sit 10 mins or so, for prawns to absorb flavorsServe with steamed rice
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Silvia
at
3:52 PM
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Seafood
Blossom
I just shot some pics while walking with the babies. Here are some of them...wonderful God's creations....
Posted by
Silvia
at
1:22 PM
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Chicken with Soy Sauce
Ingredients:•3 to 3 1/2 pound chicken•Sauce:•1 cup light soy sauce•1 cup dark soy sauce•1/2 cup Chinese rice wine or dry sherry•1/2 cup brown sugar or 1/3 cup Chinese rock sugar•1 teaspoon fennel seeds•3 whole star anise*1 piece of ginger•1 teaspoon Szechuan peppercorn, roasted•4 cups waterPreparation:1. Rinse the chicken under cold water and pat dry with paper towels.2. In a pot large enough to hold the chicken (I use an 8-quart pot) combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, roasted Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil.3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks for an even amount of time on both sides. Baste the chicken for a minute or more each time you turn it over.4. After 45 minutes, turn off the heat and the let chicken sit, covered, until the internal temperature in the thickest part of the breast reaches 170 degrees Fahrenheit 5. Remove the chicken from the pot, cool and cut into bite-sized pieces. Garnish with scallion.5. Serve with rice and vegetable
Posted by
Silvia
at
12:32 PM
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chicken
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About Me
Silvia
Love to eat, love to cook, married a man who only like home cooking, so I learn to cook.
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Sambal Udang
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Chicken with Soy Sauce
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