BLACK PEPPER PRAWNS

My hubby and children loves to eat prawns,this dishes is from my indonesia cookbook. The first time I am cooking this dishes.Lately  I took out all the stack of cookbook to read through pages by pages.
Some I have bookmark down.If you like black pepper flavour,try  it.

BLACK PEPPER PRAWNS

Ingredients;
500g prawns
6 small chilli padi (diced)
1tbsp ground black pepper
1 tsp cooking wine
1 tbsp butter
2 tsp finely chopped shallot
2 tbsps deep fried shrimps ( crushed0

seasoning
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp chicken stock
1/4 water

Method.
1.Trim prawns. Dust prawns with cornstarch before deep frying.
2. Heat a large amount of oil until hot. Put in prawns and deep fry for a minute. drain.
3. Heat 2 tbsp of oil. Pour in shallot,garlic,dried shrimp,red chillis and black pepper and stir fry.
   Return prawns to wok. Sprinkle wine. Add seasoning and stir fry until cooked. Put in butter and stir
   fry further. Cover the lid and cook for 1 min. serve .

Cooking tips
The oil used for deep frying prawns must be boiling hot or the prawns will turn bad and mushy,thus affecting the taste of the dish.

PHOTO

SHRIMP PASTE SAUCE

SHRIMP PASTE SAUCE

1 tablespoon shrimp paste ( belacan )
1 tablespoon fish sauce
3 tablespoon juice
1 tables sugar
6 or 7 small chilli padi use blender to blend fine
2 cloves, crushed

place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 or 2 mins,or in a hot oven until slightly burnt.
Mix the fish sauce ,lemon juice,sugar,chilli and garlic in a bowl. Add the shrimp paste and mix well,adding a little hot water if the sauce is too thick.
Serve the sauce with raw or steamed vegetables,or grilles fish. Extra chillies or garlic can be added to the basic sauce if you want to make it hotter or more colourful.

RAISIN RUM CUPCAKES

I have some crushed cornflake,do not known what to do with it.I borrowed a few  cookery book from my brother. One of the book is all cupcake from taiwan. Can't find a cupcake to do with cornflake.
At last I find one cupcake using powder biscuit. So I change to cornflake.Not bad,taste o.k.

RAISIN RUM CUPCAKE

Ingredient :
100 g raisin
Rum 100 g
Digestive biscuit  ( crushed to powder ) 100 g
Butter 80 g
Castor sugar 50 g
Egg 2 Rum 2 tsp
Plain flour 80g
1/4 tsp baking powder

Method :
1.Raisin soaked in 100g rum for an hour,when the raisin is soft,drain .Add the raisin to the biscuit powder  to coated evenly.
2.sift the flour and baking powder together.In a large bowl,beat butter and sugar till creamy.
3. Add in egg one by one beat for a min,add in 2 tsp of rum use quick beat to mix well.
4. Gradually add in flour and mix well combine,lastly add in the raisin ,use a wooden to stir well mix.
5. Spoon batter on the muffin cup and bake at 180 c.degree until cooked.

PASSION FRUIT CUPCAKES

PASSIONFRUIT CUPCAKES
source; julie le clerc

75 g.butter,soften
1/2 cup castor sugar
1 tsp vanilla
2 small eggs
1/4 cup passionfruit ( fresh )
1 cup plus 2 tbspself raising flour

Method:
1.Heat oven to 180c grease or line muffin pan with papercups.
2.beat butter,sugar and vanilla together until pale and creamy. Add eggs one at a time,beating well
   after each addition.
3.Stir in passionfruit pulp, then fold in sifted flour.Pour the batter into the paper cup full and bake for
   15 to 20 mins or until a skewer inserted into the center of one cakes comes out clean.

 

KUEH BANGKET SUSU

This plate I got from flea market,the seller ask for rm6.00. I bargain until I got rm 3.00. Is a beautiful plate and left only this one,is made in japan and the design is hand painted stated on the back of the plate. This bangket susu taste sweetand milky.

KUEH BANGKET SUSU
source: jajanevivi

Ingredients;
500 g sagu flour
100 g margarine.
150 g castor sugar
75 g condensed milk

Method:
1.In a dry wok using low heat to fry the sagu flour and some pandan leaves,keep stiring the flour till
   the pandan leaves is dry .dish out and put aside to thoroughly cool.
2.Add margarine,castor sugar condensed milk into the sagu flour and mix till well combine look like
    bread crumb.
3.Take some  of the sagu batter into a plastic mould,press till compact,knock it out.
4.grease the baking tray with some margarine,put the sagu cookies and bake for 10 min using low
   heat 140 degree c . Don't over bake ,it will get harden.
5. once is cool ,kept in an air tight container.


 

BLACK SESAME CUPCAKE

BLACK SESAME CUPCAKE;
source; 6 bittersweets

Ingredients;
6 tbsp unsalted butter,room temperature
3/4 cup sugar  ( I use 1/2 cup castor sugar)
1/4 cups toasted black sesame seed,process to fine powder
1 large egg,room temperature
1/2 tsp vanilla essence ( I omitted )
1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 cup ( 155 g) all purpose flour
1/2 cup plus 3 tbsp milk

Method;
1.Preheat the oven 160c.Line a standard muffin pan with paper cup or muffin case
2.Cream the butter and sugar in a large bowl until light and fluffy.Add the sesame paste,egg,vanilla
   and beat until well combine.Gradually beat in half the dry ingredients.add the milk and mix well.Lastly add the remaining dry ingredients and mix until batter is well combined and smooth.
3.Fill paper cup until they are 3/4 full,lift the pan and and carefully slam it down to expel any large air
   bubbles in the batter.
4.Bake for 14 to 18 mins or until a skewer inserted in the center comes out clean. Remove cupcakes
   from pan as soon as possible. Cool completely.