I got this recipe from my Aunty and with my cousin, Clara(her daughter) recreated it. The thing about getting recipes from Aunties is that they are used to cooking so often that when you ask them how to cook something, the answer is a bit of this and a bit of that and when you try cooking it... it never turns out the same. I sent Clara on a mission to watch her mum cook and together, we got the recipe! A big hit in my family. It's simple and very quick to make. The taste is unbeatable. Thanks Clara!!
Ingredients
15 tiger prawns
a knob of ginger, sliced into match sticks
3 cloves garlic, minced
2 tablespoons of thick dark soya sauce
1 chili padi, sliced
1 teaspoon sugar
1 tablespoon oil for frying
For washing: 1 tablespoon Salt (this removes fishy smell)
For marinating: 1 tablespoon white sugar (this keeps prawns crunchy)
Method
Wash prawns in water with salt to remove the fishy smell
Dry prawns and add sugar. Let them marinate in the fridge for 15 mins
Heat oil in a wok
Add in ginger and fry till golden brown
Add prawns and fry for 2 mins
Add garlic and fry prawns till golden brown and crisp
Add in thick dark soya sauce and chili padi and sugar. Stir fry till prawns are coated well.
Done!
Monday 27 August 2012
Homemade Kaya Jam
Growing up, my grandma used to make fresh Kaya. Homemade kaya beats store bought any day. It's easy to make if you can set aside 2 hours by the stove just stirring away.
Ingredients
1 Pandan leaf, blended
5 eggs
200gm Sugar or Gula Melaka
230gm Pasturized coconut milk (bought from local supermarkets or markets)
1/2 teaspoon Salt
3-4 leaves Old Pandan leaves, knotted (Old leaves have more flavour. They are longer and a darker green)
Water for double boil cooking
Method
Heat a pot with water and find a metal bowl which will sit nicely on top of the pot
Mix eggs and sugar into a bowl. Mix till you can't feel the sugar when you touch the egg
Strain the liquid into a metal bowl (This removes any clumps to get a smooth kaya consistency)
Add coconut juice and the pandan juice and the Pandan knot
The water should be boiling now so add the metal bowl on top of the pot
Here's the hard part, keep stirring the mixture slowly for about 1.5 to 2 hrs
Ingredients
1 Pandan leaf, blended
5 eggs
200gm Sugar or Gula Melaka
230gm Pasturized coconut milk (bought from local supermarkets or markets)
1/2 teaspoon Salt
3-4 leaves Old Pandan leaves, knotted (Old leaves have more flavour. They are longer and a darker green)
Water for double boil cooking
Method
Heat a pot with water and find a metal bowl which will sit nicely on top of the pot
Mix eggs and sugar into a bowl. Mix till you can't feel the sugar when you touch the egg
Strain the liquid into a metal bowl (This removes any clumps to get a smooth kaya consistency)
Add coconut juice and the pandan juice and the Pandan knot
The water should be boiling now so add the metal bowl on top of the pot
Here's the hard part, keep stirring the mixture slowly for about 1.5 to 2 hrs
Hainanese Bread Loaf
I finally have the recipe for the local bread sold in the local bakery! It's so easy to make if you have a Kitchen Aid. Simple, easy and yummy!
Ingredients
8gm Instant Yeast
400gm Bread Flour
30gm Castor Sugar
8gm Salt
225ml Water or Milk
50gm Shortening or Unsalted Butter
Method
Mix ALL dry ingredients together in a large mixing bowl
Using a Kitchen Aid and the dough hook, add Milk or Water to your ingredients and let the Kitchen Aid knead the dough for you. This should be about 10mins depending on the look of your dough.
After all ingredients have combined, add Shortening or Butter and knead in the Kitchen Aid for about 8-10 mins. Check elasticity of dough. Stop the Kitchen Aid and check the dough by lifting up the dough hook. If it looks like most of the dough is hanging off the hook, it's ready. Alternatively, pinch the end of the dough and stretch it gently. If it can be stretched about 5 cm without forming a hole, it should be ready.
Wrap cling wrap on top of your mixing bowl and let the dough rest for about 30-40 mins. The dough should double in size.
Take the dough out and flatten the dough on a work top with your fingers till it is a rectangular shape. About 7inches by 3.5 inches.
At one end of the dough start rolling it up till it looks like a swiss roll and seal the edges with your fingers.
Put the dough into a 8 inches by 4 inches bread tin.
Let the dough proof for another 30-40mins in a place that is not windy.
Preheat the oven to 190 degrees.
Bake for 30-40mins with no fan.
Ingredients
8gm Instant Yeast
400gm Bread Flour
30gm Castor Sugar
8gm Salt
225ml Water or Milk
50gm Shortening or Unsalted Butter
Method
Mix ALL dry ingredients together in a large mixing bowl
Using a Kitchen Aid and the dough hook, add Milk or Water to your ingredients and let the Kitchen Aid knead the dough for you. This should be about 10mins depending on the look of your dough.
After all ingredients have combined, add Shortening or Butter and knead in the Kitchen Aid for about 8-10 mins. Check elasticity of dough. Stop the Kitchen Aid and check the dough by lifting up the dough hook. If it looks like most of the dough is hanging off the hook, it's ready. Alternatively, pinch the end of the dough and stretch it gently. If it can be stretched about 5 cm without forming a hole, it should be ready.
Wrap cling wrap on top of your mixing bowl and let the dough rest for about 30-40 mins. The dough should double in size.
Take the dough out and flatten the dough on a work top with your fingers till it is a rectangular shape. About 7inches by 3.5 inches.
At one end of the dough start rolling it up till it looks like a swiss roll and seal the edges with your fingers.
Put the dough into a 8 inches by 4 inches bread tin.
Let the dough proof for another 30-40mins in a place that is not windy.
Preheat the oven to 190 degrees.
Bake for 30-40mins with no fan.
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