Cereal Butter Prawns (I)

Friday, 25 February 2011

Melt some butter and, when it's bubbling nicely, grab a few sprigs of curry leaves and rip off the leaves (with style, of course). Toss 'em in the wok, together with a roughly chopped up cili padi. Stir vigorously, knocking the spatula against the wok now and then. (Not sure what the knocking is for but that's what chefs do. Maybe it's a man thing?)

Butter, curry leaves and cili padi are all ingredients with pretty strong flavours but they complement rather than overwhelm each other. Each stands its ground, yet works with the other two to create a killer combination loved by young and old alike.

Har Lok (干煎虾碌, Dry-Fried Prawns)

Tuesday, 22 February 2011

Remember har lok?

It was the prawn dish that ruled the scene before (relative) newbies like cereal prawns and butter prawns usurped its throne.

Back when every household cooked practically everyday and eating out was a rare occasion, har lok was the centrepiece for festive occasions.

Pandan Leaf Chicken

Friday, 18 February 2011

Whenever I see pandan leaf chicken, I'd remember the lunch I had with my Australian boss in a Thai restaurant in Melbourne. That was a long time ago, when Australians probably weren't as familiar with Thai food as they are now.

One of the dishes we had was pandan leaf chicken and, as I chatted away, Boss did something that I still remember now. He picked up a piece of fried chicken, unwrapped it, and put the entire pandan leaf in his mouth – no chicken, just the stiff, wiry leaf!

My eyes widened in horror and my mind went, 'WHOA! WHOA! YOU ARE NOT SUPPOSED TO DO THAT!'

Dry-Fried Bitter Gourd (干扁苦瓜)

Wednesday, 16 February 2011

There're two types of bitter gourd in my neck of the woods: big and small.

I think some health freaks enthusiasts buy the small ones to make juice?

Ewww . . . . They look really bitter – the gourds, not the fr . . . Sorry, health enthusiasts.

Salt-Grilled Salmon Head

Sunday, 13 February 2011

I have a great solution for people who don't eat fish heads because they don't like the eyes staring at them.

Eat the eyes first, then there's nothing to stare with!

When I made my very helpful suggestion to an ang moh friend who didn't like ocular animal parts, he thought I was kidding.

Steamed Pork Ribs with Pickled Plums

Thursday, 10 February 2011

Ribs again, after the last post on coffee pork ribs? Well, that's all I have in the fridge.

The last time I shopped was more than a week ago, before Chinese New Year. I tried to stock up last Sunday but there wasn't anything fresh at all.

The market and supermart were all clearing their leftovers from before the holidays. I'm guessing they'd be clearing their old stocks till this weekend, so I'm following suit. No one's fobbing off stale stuff on me!

Coffee Pork Ribs

Monday, 7 February 2011

I love food that's slightly bitter, like  bitter gourd and bitter chocolate, and anything made with coffee such as coffee cheesecake and coffee candy.

Pork ribs deep-fried and coated with coffee?

Yes, please!

Making coffee pork ribs isn't difficult. The only tricky part is deep-frying the ribs so that the batter is crisp but the meat is still juicy. But it's nothing that can't be nailed after practising a few times.