King of Soy Sauce Prawns

Prawns symbolize happiness for Chinese especially when it is cooked during Chinese New Year. When pronounced in Cantonese, it is “haa” which of course sounds like laughter! So, let's ha...ha...ha...ha... over this King of Soy Sauce Prawns which I adapted it from Nasi Lemak Lover. I cooked this yesterday; the 6th day of Chinese New Year when my good friends came to visit me.

Ingredients :

- 1Kg large prawns (cleaned and deveined)
- 1 bowl of cloves garlic (minced)
- 2tbsp of light soy sauce (to taste)
- thick caramel sauce (to taste)
- 2tsp sugar (to taste)
- 1 small bowl of dried shrimps (washed and minced)
- Few stalks of spring onion (washed and cut into 1" length - separate the white part and green part))
- 1 red chili (washed and shredded)

Method :
1. Heat oil in a wok over high heat. Saute garlic, dried shrimps and white part of spring onion till fragrant.

2. Add in the prawns and give it a quick toss. Then, add in light soy sauce and sugar, mix well and give another quick stir.
3. Then, add in green onions, mix well and dish out.

4. Garnish with shredded red chili and serve hot.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Pan Fried Siakap (Barramundi/Asian Seabass) with Sambal (Chilli Paste)

I usually prefer to steam fish as it is healthier than deep fried fish. However, sometimes when we do crave for fried spicy fish, then I would use my HappyCall Pan to grill or pan fry the fish instead of deep frying. This way, it is not oily and healthier too.

Pan Fried Siakap with Sambal is very easy to prepare. You can use any fish you like such as mackerel, sardine, etc.

Ingredients :

- 1 fresh Siakap (cleaned, slit across and marinated with salt and chilli paste)
- 1 tbsp of shredded ginger
- 3 tbsp of homemade chilli paste
- 1/2 tsb of salt (for marinate)
- 2 tbsp of cooking oil (if you use wok/skillet, then you need enough oil for deep frying)

Method :

1) Heat oil in a pan. Place marinated fish and shredded ginger on the pan.

2) Close the lid and pan fry both sides until aromatic and cooked.

3) Dish out and serve with calamansi juice.

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Chicken Tempra (Re-post)

I have posted this recipe earlier when I cooked this for the last year Mid-autumn festival reunion dinner.  Since everybody liked it very much, I am planning to cook this for this Chinese New Year when I am back home to my mum's house for the celebration.  Then, it crossed my mind that I can actually re-post this for Sonia's blog event on Chinese New Year Delights 2013.

For those who have participated in Yummy Little Cooks's event on Malaysian Food Fest (Melaka Month), I am sure they are very familiar with this simple and yummy nyonya dish.  However, those who haven't try it, do give it a try and you will not regret!  And you will thank Cindy for this very delicious dish!

Ingredients :

- 1 whole chicken (washed and cut into pieces and marinated with jintan manis)

- 1 big onions (washed and sliced)
- 1 bombay onion (washed and sliced)
- garlic (finely chopped)
- ginger (washed and crushed)
- 2 bird's eye chilies (cili padi - chopped)
- cooking oil

Seasonings : (to taste)
- Fennel powder (jintan manis) - I used it to marinate the chicken

- Caramel sauce
- Soy sauce
- Salt
- Brown sugar (I used 5 tablespoons)
- Water (mixed with brown sugar, add enough water to cover the chicken and you would not regret cos' the gravy is very yummy)
- 1/2 cup of lime juice

Method :

 

1) Heat oil in a wok or pan. Fry onions till fragrant. Then, add ginger, garlic and chili. Fry until aromatic.

2) Add in marinated chicken and stir fry for a while.

3) Add in seasonings and water except lime juice. Cover and let it simmer over medium low heat until the chicken is cooked and tender.

4) Lastly, add lime juice. Stir and mix well.

5) Dish out and serve.

I am submitting this post to Chinese New Year Delights 2013  hosted by Sonia aka Nasi Lemak Lover.

For more and latest updates, pls follow my blog with bloglovin.  Simply click and follow :

Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)