DEEP FRIED PRAWN FRITTER

My late mother makes the best crispy prawn fritter that love by the granchildren. I make this prawn fritters, my daughter will said ,mine is not crispy enough. she miss her grandmother crispy prawn fritter.It very fast dissappear on the table.

DEEP FRIED PRAWN FRITTER

Batter;
300g self raising flour or all purpose flour
400ml water (adjust the water)
1 tsp salt
1/4 tsp msg
300g small prawn,shelled ( you can more prawn )
5 cup oil for deep frying.

Method;
1.batter; mix the flour,salt,msg and water to a smooth and free of lumps.the batter should like creamy mushroom soup,thinner a bit. The thin batter you will the crispy one,or thick batter will be soft.It to your perfer. Actually the crispy or soft batter,it still delicious.

2,heat up oil for deep drying,dip the ladle in the hot oilto heat up.spoon 1 tbsp batter  and shift the extra,to fet a thin batter,arrange a few small prawn on top,dip the ladle back into the hot oil and deep fry until the batter can leaves the ladle,continue to fry until golden brown.dish and drain.serve with chilli sauce.Note.using middle heat to fry longer to get the crispy fritter.

PRAWN NOODLE

Winding up strands of noodle with your chopsticks and sluring them down.yummy.if you want more prawn flavour,like mine,reserve the shell,fry in dry wok till pink colour over medium heat and simmer in the water/soup for an extra 20 minutes.

PRAWN NOODLE

Ingredients;
300g noodle of your choice
100g mustard green/sawi
200g prawn (wash,drain shelled,leave the tail in intact reserve the shell)
3 shitake mushroom (soaked in hot water till soft,cut into  2-3 strip)

Soup Base.
1,5 liter water
1 tbsp fish sauce
1 tsp salt
1 tsp chicken granules
for garnish ; fried crispy shallot


Method;
1.heat a pot of water to a boil,meanwhile in another stove,heat a wok,add in the shelled of the prawn
 ,bring to a boil,reduce low heat and simmer for 20 minutes..
2.season to taste and add in the noodle to cook till soft,your perfer how soft your noodle is.Add in the prawns and sawi vegetables for a minute or two.,off heat
3.arrange the noodle in a bowl,top with mushroom and serve,
Note; for the mushroom,heat a wok,1 tbsp of oil,add in the mushroom to stir fry,add dash of fish sauce , 5 tbsp of water  and simmer till the mushroom gravy is dry.dish .

GU LU PORK RICE

This classic single dish looks pretty garnish with green  and red capscium, as in this recipes use
jasmine rice  and eat with sweet and sour pork dishes,called Gu Lu pork rice.

GU LU PORK RICE

Ingredients;A
200g pork strip loin (sliced thick strips,loosen with back side of knife)
1 bowl cooked white rice

Ingredients; B
1 big onion cut to wedges
1/2 cucumber (cut slantwise)
1 red capscium ( dessed and ,cut int pieces)
1 green capscium (deseed and cut to pcs)
1 tomato (cut into pcs)
a few tbsp of cooking oil ( for frying)

Marinade;
1 egg beaten
1/4 tsp five spiced powder
1/2 tsp light soy sauce
1 tsp water
Deep fried powder
1 tbsp cornflour

Seasoning;
1 tbsp chilly sauce
2 tbsp ketchup
1 tbsp sour plum sauce
2 tsp sugar
1 tbsp white vinegar
1 big bowl water

Method;
1.marinate pork strip with marinade for about 10 minutes,then coat evenly with deep fried powder,deep fried in hot oil for about 5 minutes until pork strip turns golden color,dish out and strain
2.heat oil in wok,put in ingredients b to stir fry until fragrant.( use 2 cup of oil)
3,then add in seasoning and deep fried pork strip strips,stir fry to mix well.dish into plate and serve with white cooked rice.

DEEP FRIED BEANCURD / TOFU

This recipes is easy to prepare and bound to be popular ,using tofu to deep fried and dipping into the
dipping sauce. I use the medium soft tofu.

DEEP FRIED BEANCURD / TOFU

Ingredients;
4 pcs tau kwa (medium soft )
2 cup cooking  oil,for deep fry

Dipping sauce;
2 small shallot
3 cloves garlic
4 red chillies padi
 3 tbsp drinking water
2-3 tsp lime juice
1/4 cup kicap manis

method;
wipe dry the tau kwa with paper towel and cut into 6 pieces.heat a wok  with oil.put in the tau kwa to deep fried until golden brown and firm.remove and drain.tranfer to a plate.for the sauce,shallot,garlic chilli padi to pound in mortar and pestle coarsely and add in the water,lime juice and kicap manis.serve with dipping sauce.

HOMEMADE TORTILLA

This tortilla recipes is much better from my previous post.the recipes is for keep,the texture when cool it still soft even till the next day.Just simple ingredient,make your choice of filling and toppings.
the recipes is from blog" just try and taste".thank for the recipes.My tortilla is not round enough.It really take some pratice to better round one.

HOMEMADE TORTILLA

200g plain flour
1/2 tsp salt
1/2 tsp baking powder
125ml of warm water

Method;
prepare a bowl,put in all ingredients,stir and knead until smooth,if dough is sticky add a little flour
only,knead aand blended.divide the dough into 8 pcs each about 40g. ball.cover with clean cloth,rest for 15 minutes.(add the water slowly)

sprinkle the surface of the table and wooden rolling pin dust lightly  with flour.take a ball and roll into a disc with a diameter of about 18-20cm.( your prefer how big or small the circle).dust the surface table with flour every pieces you roll.(dust the flour lightly).

heat a non stick flat pan using the lower heat.heat the tortilla until the suface appear air buble,press it down and flip over  and heat for a few second.doing the same with the rest od the dough.wrap the tortilla with a cloth to keep them soft

BUBUR LAMBUK

Bubuk lambuk,malay version porridge ,after cooking,the porridge is tasty and sticky .

BUBUR LAMBUR

Ingredients;
300g rice
200g cooked chicken breast (shredded)
200g fresh prawn shelled
3 clove garlic
10 small shallot
3cm ginger
1 tsp white peppercorn
salt to taste
1 grated coconut ( squeeze for 2 cup thick santan,2 cup thin santan)
1 tsp chicken stock
garnish;
corriander leaves,some chop chilli padi

Method.;
Blend garlic,shallot,ginger,white peppercorn into paste.set aside.
wash the rice clean,put into a pot,add enough water and cook for an hour.add in the thin santan,salt and chicken stock to cook for a while.add in the blend ingredients, prawn and chicken shredded let cook for half hour,lastly add in the thick santan, gave a stir and bring to a short boil.off heat.garnish with fresh corriander leaves and chopped chilli.

KUIH KETAYAK /DADAR

My crepes skin have tiny holes,previous time i make is a smooth crepes skin.the recipe is the same
Is a nice soft skin.the crepes have a pandan flavor  rolled up with a palm sugar sweetened coconut filling.

KUIH KETAYAP / DADAR

Batter ingredients;
180g plain flour
1/2 tsp salt
 1 1/2 egg,beaten
8 pandan leaves,blend with 350ml water,strained
a drop of green colouring,if necessary ( I did not add)

Filling;
3 cup frsh grated coconut ( about 3/4)
100g gula melaka,chopped
3 tbsp water
1 pieces pandan leaves ,tear halve,cut to shorten length 1/2 tsp salt
1 tsp cornflour,mixed with 1 tbsp water,for shickening ( I omit it)

Method;
1.batter; sieve flour,salt into a mixing bowl,make a well in the centre and add eggs and pandan juice gradually.mix flour into water working from center outwards,strain and leave to stand for at least half an hour.
2.filling; cook gula melaka,water in a saucepan until syrupy.Add coconut,pandan leaves,salt and mix thoroughly.Add cornflour water and stir fry till thicken.leave to cool.
3.making skin batter;heat up a non sticksaucepan,grease with a little oil,pour 1 scoop of batter in the pan,tilt pan quickly to form a thin pancake.cook on low heat till set.remove from pan,put 1 tbsp filling onthe pancake and roll up like popiah.
4.place on serving plate and serve hot or cold as snack or dessert.
Note; i use a stainless steel saucepan with heavy bottomed,greased the pan with brush with oil,using lowest heat,when the pancake skin is ccok,flip onto a plate,pour the batter to the saucepan swirl to make it round,while waiting it to cook,you have to time to wrap while it still hot and it will stick together better.