Petai & Prawns in TomYum paste

My all time favorite dish & it is my mom's signature dish. Whenever she cooked this dish, will eat 2 bowls of rice. :p

Easy to prepare. 

Petai & Prawns in tomyum paste. 

Ingredients

400g prawns (deshelled)

1 big onions cut into 8 chuncks

1 big tomato cut into 8 chuncks 

200g packet of petai halved 

2 - 3 tbsp oil 

Preparation steps : 

1. Heat up the oil in the pan / wok. 

2. Add in the prawns, stir occasionally until all the prawns are fully cooked. Dish out & set aside. Keep the juice from the cooked prawns for gravy. 

3. Add a little more oil if there is not enough oil. Add the onions & fry until fragrant. Add the tomyum paste & petai & fry for a few minutes. Add in the tomato, when the tomato turned soft. Add the prawns & it's juice too. 

4. Add a few tbsp of water to get some gravy if too dry. A few good mix & dish out. 

5. Served with steamed white rice. 

Bon appétit !

Otah-otah

Can't wait until we are back in Singapore to have these. Looked up YouTube for recipes & decided to try the recipe from video below.

Video tutorial by theMEATMENsg

http://youtu.be/aRS73J1NLDk

Recipe from jiaksimi.sg

http://jiaksimi.sg/index.php/recipe/otah-otah/

The ingredients in summary:

30g dried chili

30g lemongrass

4 kaffir leaves

250g shallots 

10 candlenuts 

1 tbsp turmeric powder 

25g galangal 

20g belacan / prawn paste

1 tbsp coriander powder

1 tbsp sugar 

1 tsp salt 

400g fish meat & 200g prawn meat 

2 eggs

100ml coconut milk 

They turned out very yummy & not enough to go around. ;)

Chin's notes:

1. I used tilapia fish meat instead of mackerel / batang. 

2. I used fish curry powder mix instead of turmeric powder. 

3. I will try with calamari / crab meat in the future. 

4. Added on 26/07/2015. Made some prawns otah-otah, by replacing the fish meat with prawns. ;p I prefer the prawn's version.

French Beans with Prawns

We love French beans. I normally fried them with dried shrimps, ginger, garlic, oyster sauce & shaoXing cooking wine. Add a little sugar. Today decided to add some prawns.

Preparation steps:

1. Fry garlic & ginger with some oil in the wok until fragrant. 

2. Add in the dried shrimps & fry until fragrant. Add in French beans & prawns. 

3. Give a few good stir, add in some cooking wine & a few good stir then cover with a lit for a few minutes. 

4. Season with oyster sauce & some sugar to taste. 

5. Dish out & serve with steamed cooked rice. 

Bon appétit !! 

Chin's notes: 

1. Here is another way to prepare the the French beans. 

http://fromchinshome.blogspot.com/2015/01/fried-french-beans.html

2. They taste as good without the prawns. 

Shrimp Wontan

Made some shrimp wontans for tonight's dinner. There are many ways to eat them. :p

Shirmp Wanton Recipe: 

Makes 25 - 30 wontans

200g of medium size fresh prawns / shrimps. Remove shells & minced. 

5 pieces of water chestnuts - diced

1 stalk spring onions finely sliced. 

3 cloves of garlic - finely chopped 

2 dried mushrooms - soaked & sliced

1 tbsp oyster sauce

1 tbsp corn flour

3 - 4 leaves of Napa cabbage / Chinese cabbage - boil to soften, sliced thinly & squeeze out the water from the vegetables. 

Salt & Pepper to taste

Wontan skin 

Spring onions / fried onions for garnishing. 

Preparation steps: 

1. Mixed all the ingredients in a bowl. 

2. Take some mixture & put in the middle of the wontan skin & seal the edges with some water. 

3. Fill up a pot & add some salt, bring to boil. Put the wontans in, once they floats, they are ready. 

4. Dish them out & put them in the their respective serving bowls. 

Voilà ! Now you can have them with noodles or just with soup or dip in black vinegar. Bon appétit !! 

Chin's notes: 

1. I made simple soup, just chicken stocks & nappa cabbage, season with salt & pepper. Add the wontans to the soup. 

2. Cook some wontan noodles, add the wontans & served with soup. 

3. These are nice to eat with black vinegar & sliced ginger.

Spicy prawns

This yummy recipe was shared by my friend Cindy who prepared lots of yummy peranakan dishes!

Spicy prawns Recipe

10 Dried chillies 

5  Shallots 

1 Candlenut

1 tsp Belacan - pengang 

Oil for cooking 

Salt & sugar to taste. 

400g of prawns (without shell) 

Methods : 

1. Clean the prawns. 

2. Pound / blend the above ingredients. 

3. Heat the wok & add the oil, add in the pounded chillies. Fry until fragrant.

4. Add in the prawns, fry until cook , add some water for gravy & add in the salt & sugar. 

5. Dish out & serve with steamed rice or coconut fragrant rice. 

Chin'a notes: 

1. Dried chillies can be very spicy, remove the seeds it will be less spicy. 

2. Add more sugar can also make it less spicy. 

3. This is also a great recipe for squids. 

Bon appétit ! 

Tom-yum prawns

An easy to prepare dish.  My mom used to cook this dish when I was a child. She will add "petai" (stink bean / sciencetific name Parka Speciosa).  Since petai is not  available in Paris, I cooked without the petai. 

Ingredients:

300g of prawns, remove shells & cleaned. 

1 big onion, cut into big slices

1 big tomato , cut into chucks

1 to 2 tbsp of tomyum paste - I used HollyFarm tom-yum paste bought from Singapore. 

100g petai ( optional ) 

100ml of tamarind juice (add 100nl of water to1 tbsp of tamarind pulp) 

2 tbsp of oil

Sugar to taste 

Fish sauce to taste

Method: 

1. Heap up the wok with oil & add in the onions. Fry until onions are fragrant, add in the tom-yum paste & fry a little while.

2. Add in the petai (if you like) fry a little. Add in the tomatoes, fry until they are slightly cooked. 

3. Add in the prawns followed by the tamarind juice, sugar & fish sauce. 

4. Bring to boil. Turn off the flame. 

5. Serve while they are hot, wonderful with steamed rice. 

Bon appétit.