Aglio Oglio Prawns

Recipe:

A.

Whole wheat pasta for 3 pax
salt
Chicken stock - 1 cube

B.

12 shelled prawns (Leave the tail shell on)
1 teaspoon of chili flakes
Salt & Pepper to taste
1 teaspoon of lemon juice
1 teaspoon of mince garlic

c.

1/4 cup of extra virgin olive oil
2 tablespoon of mince garlic
1 tablespoon of chili flakes
4 slices of anchovies
salt & pepper to taste

Method:

Marinade B ( Prawns) with all the ingredients in B.

Boil water for the pasta. Once water is boiled, add salt & chicken stock and boil pasta for at least 12 minutes for whole wheat pasta or until al dente.

While pasta is boiling, grill the prawns for 2 minutes a side.

Once pasta is cooked, toss and set aside.

In a pan, heat up the olive oil in low fire and once the olive oil is hot, fry the garlic for at least a minute and add the chili flakes and anchovies. Break the anchovies to pieces with your spatula until the anchovies melt in your oil. Make sure the garlic doesn't turn brown.

Once done, combine with the pasta, add salt & pepper to taste and serve with the grilled prawns.

Serve immediately.

Orange Grilled Prawn Salad

Hubby and I both agreed this is one of the best salad we ever had. We swore that this salad will be in our   menu at least once a month.

Ingredients:

For Salad
Baby Romaine Lettuce ( Enough for 2 Pax)
a bunch of rocket greens
slices of holland gouda cheese
1 orange flesh cut to cubes
salt
pepper

For Prawns
10 shelled prawns
1 teaspoon of chili flakes
salt & pepper to taste
1/2 teaspoon maggie seasoning
1 teaspoon of fresh orange juice
1 tablespoon of olive oil

Salad Dressing
2 tablespoon of extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon orange zest
1/2 teaspoon grated garlic
1 teaspoon of honey
salt & pepper to taste

Method:

Marinade the prawn with all the prawn ingredient above. Leave for minimum 15 minutes and grill for 2 minutes in each side. Once done, keep aside.

Meanwhile combine olive oil and balsamic vinegar and emulsify. Once combined, add the orange zest, grated garlic, honey, salt and pepper to taste.

Combine the Romaine lettuce in a salad bowl with the rocket greens, orange flesh cubes and toss with the salad dressing.

Lastly add salt & pepper if necessary and serve with cheese and the prawn.

This recipe is for 2 person.

Brunei Batik Cake

I love this cake. It is so nostalgic. and no need to bake yay!!! Be warned, It is very rich and fattening. Not for those who is on diet.

Recipe:

500g Butter
10 eggs
1 can condense milk
1 can evaporated milk
1 cup flour
1 cup nestum
1 cup milo
1 cup nestum
1 packet of original marie biscuit
3 tablespoon of gravy browing
1/2 cup castor sugar

Direction:

1. Beat Sugar and butter until fluffy
2. Combine eggs one by one
3. Beat until smooth
4. combine condense Milk/Evaporated Milk/Flour/Milo/Horlick/Nestum and gravy browing
5. Mix all the above until smooth.
6. Pour the mixture in a non stick pan with small fire. Cook until it doesn't stick to the pan's side.
7. break the marie biscuit in 2 and add the marie biscuit in the pan and combine.
8. Use tin foil or plastic wrap to line a tray.
9. Pour all the mixture and press with potato presser until compact.
10. Refrigerate.
11. Cut and serve.

Roast Beef with Thyme

Recipe:

1 Block of round eye beef
string
1 teaspoon of dried thyme
Kosher salt to taste
Freshly grounded black pepper to taste
1 tablespoon of olive oil
Vegetables ( Your choice) I used carrots because that is the only veggy I have in my fridge.

Direction:

Preheat the oven to 220c
Tie the beef to hold the shape. Season with salt, pepper and thyme. Drizzle with a little bit of olive oil.

Heat up a pan and brown beef all sides for a few minutes and transfer the beef to the oven and roast for about  50 Minutes if you want medium well. Make sure you place the beef on top of the veggies when you are roasting. Once beef is done, baste the beef with the juice from the pan and transfer the beef to a wooden board to rest for at least 15 minutes before carving.

Yorkshire Pudding

I Love Yorkshire pudding with Roast Beef. Today I made mini yorkshire pudding to eat with my roast beef.

Recipe:

1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g vegetable oil


Direction:


Add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. 


Preheat oven to 220°C


To finish the Yorkshire puddings, divide the vegetable oil evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.

Stir fry chicken with dried chillies and cashew nuts

Recipe:

1 chicken breast cut to bite sizes.
4 dried chilies, cut in half and soaked.
1/2 cup of cashew nuts
4 cloves of garlic minced
1 yellow onion sliced
a handful of spring onions sliced.
Salt

Sauce:
1 tablespoon soy sauce
1 tablespoon chinese rice wine
1 teaspoon chicken stock
2 tablespoon cooking oil
1 teaspoon sesame oil
1/2 cup water

Direction:

Marinate the chicken with salt and fry in a wok. once chicken is cooked, put aside. Use the remaining oil and fry the chilies until fragrant. Add the garlic and onion and fry. Once the garlic and onion are cooked, add the chinese rice wine and flambe for a while and add the soy sauce, chicken stock and water.

Add the chicken and let the sauce thickens. Once the sauce thickened, add the sesame oil and salt to taste. Garnish with the spring onion and serve.

Instant Egg Drop Curry

Today I was so lazy to cook and to go out and find food. I decided to cook this as i remembered I have a packet of the instant curry paste in the fridge courtesy from my darling mom in law.

Recipe:

4 Eggs

1/2 packet instant curry paste

1/2 cup of coconut milk

1/2 cup of water.

Salt to taste

Direction:

Heat up a frying pan and saute the instant curry paste. ( Use oil if your curry paste doesn't come with it. Mine comes with oil)

once curry paste is fragrant, add water and boil. Once water is boiling add the coconut milk and salt to taste and let it boil some more. Once the curry is boiling crack the eggs directly into the curry. hence the name dropped egg curry. Do not stir and make sure you drop it individually and with it's own space in the pan.  Let it simmer until the egg hardens. 

Once eggs are cooked, serve with white rice.

Instant Egg curry.