Tiger Prawns with Spicy Fermented Bean Sauce :Har Lok (虾烙)

Har Lok (虾烙): Tiger Prawns with Spicy Fermented Bean Sauce 

·         1 kilogram jumbo tiger prawns (about 8 prawns)

·         10 shallots, roughly chopped

·         4 cloves garlic, minced

·         4 tablespoons fermented soybeans (tauchu, whole bean or paste)*

·         1 tablespoon sugar

·         4 tablespoons chili sauce (ady put 10 tablespoons) 

·         3 tablespoons tomato sauce

·         3 tablespoons oyster sauce

·         a handful of fresh coriander including stems, chopped, reserve some leaves for garnish

·         peanut oil for frying

·         1 teaspoon cornstarch mixed with 2 teaspoons water

·         a small pinch of salt 

Clean the prawns by removing the beards and legs. Snip off the sharp end of the tails and segment the prawns into four parts - head, two segments from the body and one from the tail. Using a pair of tweezers, remove any visible digestive tracks (or as I call them - poo shoots, heh). If using medium-sized prawns, keep them whole, butterfly and devein as usual. Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl. Mix the chili, tomato and oyster sauce in another bowl.

Heat up oil in a large wok. On high flame, fry the shallots and garlic till fragrant. Add in the tauchu and sugar mix. Fry for a couple of minutes and add the sauce mixture. Combine well for another 3 minutes. Add a little water to the sauce mixture and fold in the prawns. Toss evenly with the sauce for 2 minutes. Cover for 1 minute. Remove lid and toss for another 2 minutes or till prawns are just cooked.

Thicken the sauce according to your liking with the cornstarch mixture. Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty. Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.

I hope you smile today :)

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com

Kueh Nagasari

 Kueh Nagasari
Resepi:   Relaxkejap Ok(FB)
Pisang kepuk/tanduk (kukus & belah 2)
 Daun pisang (cuci & layur atas api) 

100 gm tepong ubi/kanji larutkan dgn 200 ml santan & ketepikan
200 gm gula
200 gm tepong beras
600 ml santan
 daun pandan

Masak gula,tepong beras santan daun pandan  diatas api hingga pekat & likat. Matikan api kemudian tuang adunan tepong kanji tadi. Kacau hingga rata  dengan menggunakan whisk . 

Ambil daun pisang letak 2 sudu tepong tadi, pisang kukus tadi & tutup lagi dgn tepong. Kukus hingga masak dgn api yg sederhana 20 minit

See you soon!

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com

                                           

Purple Onde Onde

                 

       Purple Onde-Onde                  

Recipe sourced from maameemoomoo

Skin
180g sweet potato, steamed and mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
 30-45ml water, depending on the dough 

 Filling
80-100g gula melaka (palm sugar), chopped fine

Coating
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes 

Method 
1.  Mix in all skin ingredients and knead into a smooth dough.  

     (It is better to mix in the water bit by bit as it all depends on the dough)
 2. Divide into small balls  (I weight about 25g per balls) and wrap in filling.
3. Boil a pot of water and once it boiled, put in balls into boiling water.  Once the balls

     float up, dish out and roll it into the steamed coconut shred  and fully coat all over.

Have a lovely rest of the weekend and bye for now

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                     

Roasted Chicken with Oregano and Lemon

Roasted Chicken

with Oregano and Lemon

Ingredients:

1 small or medium Chicken, washed and cleaned

1 Lemon, half

Zest of 1 lemon, optional

1 tablespoon dried oregano

1/2 tablespoon salt

1 tablespoon soften Butter or Margarine (I used margarine)

Asparagus, optional

baby corn, optional

 How to do it:

Spread margarine in cavity of the chicken, under the skin and all over the chicken.

Repeat for oregano, lemon zest, if using, and salt.

Place the lemon in the cavity and seal with a toothpick.

Set aside and let it marinade for at least 30 minutes.

Preheat oven to 180C.

Place chicken in a oven proof dish.

Add potatoes around the chicken if you like.

Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.

Bast the chicken with the sauce from the dish frequently 

Once the chicken is cooked, remove the Chicken and cover it loosely with foil.

Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.

Return the potatoes to the oven and continue roasting till brown.

Place together with the Chicken and serve.

Note: 

I used Super Roast 1 on the Water Oven for this dish.

If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.

Make a 'tent' using foil over the chicken if your chicken brown to fast.

Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               

                          

Buttermilk Neapolitan Bundt Cake

 Buttermilk Neapolitan Bundt Cake

Source: Adapted from America's Test Kitchen

 For the Cake

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, at room temperature

1 Tablespoon pure vanilla extract

18 Tablespoons (9 ounces) unsalted butter, at room temperature

2 cups granulated sugar

3 extra large eggs plus 1 large yolk, at room temperature

1/3 cup chocolate syrup

2 Tablespoons Dutch-processed cocoa powder

1/2 cup seedless strawberry jam, divided

1 teaspoon freshly squeezed lemon juice

Red food coloring

 For the Cake

Adjust oven rack to the lower-middle position and preheat to 350° F.  Grease and flour a 12-cup Bundt pan. 

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  In a separate small bowl, whisk together the buttermilk and vanilla.

 In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-6 minutes.  Scrape down the sides of the bowl and beat in the eggs one at a time until combined, about 1 minute.  Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture.  Repeat with half of remaining flour mixture and remaining buttermilk mixture.  Beat in remaining flour until just incorporated.

 Divide the batter evenly among three medium bowls.  Whisk syrup and cocoa powder together, then stir into one bowl of batter until combined.  Stir together 1/4 cup of the jam, lemon juice, and three drops of red food coloring into another bowl of batter until combined.  Transfer remaining bowl of plain batter to the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter.  Gently tap the pan on the counter to release any air bubbles.  Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, about 50 minutes to 1 hour, rotating pan halfway through baking.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

greatsword_blader@hotmail.com