Monday, June 17, 2013

Prawn Noodle Soup

Prawn Noodle Soup
Preparing the stock:
1 kilos prawns (clear shell sea prawns)
1.      Peel prawns (no need to give the prawns a hair cut). Set aside the shells and heads. De-vein the prawns (note: it is easier to de-vein the prawns before you blanch them).
2.      Fridge the  prawn meat.
3.   Heat up your wok. Add some oil and chopped garlic. Fry the dried shrimps. After about 5 minute, add all the prawn shells and heads. Fry till the colour has turned into golden orange hue.
4.   Pour into a pot and add some water. Put in your stick blender and blend. It will take less than a minute to pulverize the lot. Simmer for an hour. After this, best to leave overnight for the stock to steep.

2 litres water
100 gm ikan bilis (anchovies)
50 gm  dried shrimps
1 stalks lemon grass (serai)
1 teaspoon chopped garlic
2in  ginger 
1.      Boil water in another pot.
2.      Add ginger, lemon grass stalks, and ikan bilis (with heads on).
3.   Add the prawn and dried shrimps stock.   
5.      Simmer the stock for about 45 minutes with lid on.

Finishing your stock:
10 gm  belachan (shrimp paste)                 
salt  To taste
1 tablespoon chicken stock granules
25 gm (or more to taste) rock sugar
2 tablespoon  oil

1.    After about 45 minutes, your stock should begin to taste like..well, hae mee.
2.   Blanch the prawn meat in the stock in batches (avoid crowding or prawns will be mushy) till it is cooked (about 2-3 mins).  
3.   Strain your stock
4.  Add belachan .
 5. Add some oil.
6.  Adjust taste with rock sugar and chicken stock granules.
Preparing the noodles and garnishes:
1 kilo yellow mee/bee hoon (vermicilli)/ laksa mee
300 gm bean sprout / kangkong (convolvulus)
fried shallots- As desire
fish cake-As desire
 1.      Halve the prawns 
2.      Soak the bee hoon in cold water for about 30 minutes.  
3.      Add a bee hoon, bean sprout into a scoop and stick into a pot of boiling water for about half a minute.
4.      Transfer to a bowl and scoop in the stock. Go easy on the amount of noodles. The stock should cover the noodles completely.
5.      Garnish: a few slices of prawns, sliced fish cakes  and fried shallots.
6.      Serve with the chili: either put a dollop on the bowl or in a separate sauce plate.

Ady Greatsword Empire Kitchen Recipes,,

Friday, June 14, 2013

Steamed Cream Crackers Cake / 蒸苏打饼蛋糕

Steamed Cream Crackers Cake
6 eggs

250gm unsalted butter
150gm sugar
300gm Cream Crackers , processed till fine
30gm cocoa powder
2 tsp chocolate emulco
Grease and lined a 7" square pan. Preheat steamer.
Using a electric whisk, cream butter and sugar until light & fluffy.
Beat in eggs, one at a time, until well blended.

Add in Cream Crackers, until well blended.
Divide mixture into 3 equal portions or (4 equal portions,2 plain batter and 2 chocolate batter). Add in cocoa powder and chocolate emulco into 1 portion.
Pour in a layer of plain batter into prepared pan and steam on high heat for 10mins.
Pour in chocolate layer and spread evenly over steamed plain layer, steam on high heat for another 10mins.
Pour in the final plain batter over the chocolate layer and steam on high heat for 25-30mins until thoroughly steamed through.
Remove pan from steamer. Unmould cake and cool completely on wire rack before slicing. 

Happy weekend ahead :)
Ady Greatsword Empire Kitchen Recipes,,

Thursday, June 13, 2013

Urap - Urap

Urap - Urap

satu biji kelapa - parut amik yg putih jerk
5 biji bawang merah kecil
2 ulas bawang putih
15-20 btg cili padi - bergantung kepedasan masing2
satu mangkuk kecil biji cekur@kencur
5 biji Limau Purut - ambil kulitnye aje..
beberapa helai daun cekur@kencur- hiris halus- optional
sejemput ikan bilis kopek
perisa - jika suka
* kacang botol- dipotong nipis-nipis
*  Kobis  - celur dan potong
* taugeh - celur
kisar bawang merah,bwg putih,cili padi,ikan bilis,biji cekur@kencur hingga, kulit limau purut  agak2 lumat.
masukkan skali garam dan juga perisa.
kaup dan masukkan ke dalam kelapa parut. gaul.
panaskan kuali dan sangai kelapa tadi hingga agak2 kering. jgn kering sgt. agak2 ler!
tuang dalam mangkuk dan gaul rata dengan sayur@ulam2an tadi serta daun kencur.
siap utk dhidang!
Ady Greatsword Empire Kitchen Recipes,,

Monday, June 10, 2013

Dark Chocolate Brownie

Dark Chocolate Brownie
150g butter
3/4 cup light brown sugar (you can use white)
1 package vanilla sugar 16g OR  1 teaspoon Vanilla
3/4 cups sifted, dark cocoa without sugar
1 cup flour
1 level teaspoon baking soda
pinch of salt
4 eggs
150g  dark chocolate  shredded
addition :
powdered sugar for sprinkling 
1 Add butter to pan and melt. Still holding on low heat, add sugar and stir for about 2 minutes. Remove from heat.
2 The cup knock the eggs and stir with a fork.
3 Stir together flour, cocoa, baking soda, salt, vanilla sugar. Pour the melted butter and stir with a spoon three times to only some components are merged. Add eggs, chocolate and briefly mix with a spoon until combined.
4 Put the dough into plates with dimensions of 25x30cm greased and floured cake. Align and place in oven preheated to 180 ° C for up-down function (hot air 160 ° C). Bake for about 20-24 minutes. Hell to the lowest level of the oven.
5 After removing from the oven and set aside to cool. Serve cut into squares before serving you can sprinkle with powdered sugar.
Happy baking :)
Ady Greatsword Empire Kitchen Recipes,,

Wednesday, June 5, 2013

Spicy Crabs Songkhla Style

Spicy Crabs Songkhla Style
 3 flower crabs
Some corn flour for coating
5 shallots
 3 pieces bird chilies (cili padi)
3 pieces big red chilies
 2 stalks lemongrass
 3cm ginger
1 tablespoon curry powder
 1 tablespoon chili paste
 1 tablespoon oyster sauce
 1 tablespoon chili sauce
 1 tablespoon tamarind paste (asam jawa)
*pour in 50ml hot water, mix and set aside for few minutes before squeezing the juice)
 250ml water
*you might need less if you prefer less sauce
Salt and sugar to taste

1 egg, lightly beaten

1. Clean and wash the crabs. Cut each crab into 6 pieces. Coat the cut surface with some cornflour (only coat when about to fry).
 2. Mill ingredients (B) till fine paste. 
1. Heat wok, add in 2-3 tablespoons cooking oil. Arrange crab pieces in wok (facing the coated surface directly in hot oil). Fry till turn golden brown. Dish up and set aside.
*Instead of deep fry in hot oil (which used a lot of oil!), we can choose pan fry to seal the meat.
Ady Greatsword Empire Kitchen Recipes,,