• Nov
  • 19
  • 2011

curry laksa version 2

curry laksa

Yet another laksa post from me because I am a fanatic laksa fan. Here is the original post, I posted a few months ago when I first learnt how to make it from scratch-no bottle paste anymore yee-ha! This time, I made a few extra changes.

If you love cooking malaysian food, you most probably have all these ingredients sitting at home in your pantry/fridge. All you have to do is get the fresh stuff like boy choy, bean sprouts etc. The only downside is probably having to toast the belacan (shrimp) which is super smelly-makes-you-want-to-gag, but because I’m all-things-malaysian, I absolutely love the smell! Though, hubby’s orders: please toast them outside. And yes, please do. You do not want your house smelling like off shrimps ;)

 

RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken breast, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
2 sprig curry leaves
3 cups chicken stock
3/4 can coconut milk
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass, curry powder and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve:  Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.

 

 


  • Nov
  • 15
  • 2011

thai inspired pattaya (omelette) fried rice | nasi goreng pattaya

basil pattaya fried rice

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping fried rice, in fried egg (omelette). It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand.

Source: Wikipedia

basil pattaya fried rice

In Malaysia, nasi pattaya is just chicken fried rice wrapped in omelette. The flavours are basically the same as you would find in any nasi goreng. This dish was inspired by Secret Recipe (again! My last pasta dish was also inspired by SR) when they extended their menu and included a Thai Inspired Pattaya Fried Rice, it was so irrisistably good!  This is a thumbs up from the hubby!

basil pattaya fried rice

And because I am so in love with chilli, I made my own special batch (aside from my daughter and husband’s) for me to indulge in. If you love spicy food, it taste even better when its hot. You’ll be wiping your nose every second but its all worth it!  Can you spot out those little nasty buggers in there? Don’t bite it of you can’t handle it. Hubby accidentally did and in his words ‘ I felt like a knife was slicing through my throat’. Oops!

RECIPE FOR THAI INSPIRED PATTAYA FRIED RICE/NASI GORENG PATTAYA
Inspired by Secret Recipe

Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

3 cups cooked basmati rice (you can also use leftover rice)
16 prawns, shelled and deveined
1 chicken breast, cut into small bite size chunks
1 bulb garlic, sliced
Handful of basil leaves
1 chilli, cut
1 large carrot, diced
1 cup baby peas
1 large red capsicum
4 eggs, beaten (to make omelette)
1 tbsp dark soy sauce (for rice colouring)
2 tbsp oil
1 tbsp basil infused olive oil (optional)
1 tsp chilli oil (optional)
Salt and pepper to taste

Method

1. Heat oil in a wok and fry chicken pieces and prawns until cook. Remove and set aside.

2. Using the same oil, sautee the garlic until slightly brown then add the vegetables and chilli.

3. Add in the rice, dark soy sauce and basil infused olive oil and stir till evenly coated.

4. Season well with salt and pepper.

5. In a large pan, heat up a little oil and add the beaten egg (1 egg for 1 pan, covering the entire pan). Flip once and remove onto a plate. Do this for the remaining 3 eggs to make 4 serves of omelette.

6. Dish the rice from the wok into the middle of the omelette and cover the rice completely with egg. Drizzle with chilli oil and serve immediately.


  • Nov
  • 10
  • 2011

creamy spaghetti napolitana with prawns

spaghetti creamy napolitana

When I’m in a rush, I think of pasta. Spaghetti to be precise. This one here, can be whipped up in a jiffy. All you need are a handful of fresh ingredients (well, not the pasta unless you want to make it yourself :p) and you’ve got a quick meal for a midweek dinner that the family will love. I know my husband would! Here is the recipe for this wonderfully quick pasta dish.

RECIPE FOR CREAMY SPAGHETTI NAPOLITANA WITH PRAWNS

Serves: 4
Prep time: 15mins
Cook time: 20-30mins

Ingredients

400g spaghetti & some water to boil
16 medium sized prawns
300ml thickened cream
1 cup chicken stock
4 tbsp tomato paste
1 small-medium sized onion, finely diced
4 cloves garlic, finely diced
1 large carrot, sliced
1 large red capsicum, sliced
1 large green capsicum, sliced
1 tbsp olive oil
1 tsp mixed herbs
1 tsp basil, to garnish
salt and pepper, to taste

Method

1. Bring water to a boil then put spaghetti in with a bit of salt.

2. While pasta is boiling, heat up oil in a saucepan and sautee onions and garlic.

3. Add the prawns and vegetables and cook for a few more minutes before adding tomato paste.

4. Then add the thickened cream and stock, and bring to a boil.

5. Simmer on a low heat and season well with salt, pepper and mixed herbs.

6. Once pasta is cooked, drain well and mix it with the creamy napolitana sauce.

7. Serve onto individual plates and sprinkle with some basil.


  • Oct
  • 18
  • 2011

spring spaghetti with basil, chilli & garlic

I love this weather. Currently sitting at 24.3 degrees, I couldn’t ask for a better start to a perfect week ahead, inshallah. Inspired by my fresh garden (thanks to hubby!) and the wonderful sunshine we’ve been getting lately, I whipped up this quick meal in no more than 15 minutes. Can I tell you about the flavours? Well they just bursts in your mouth: left, right and centre! Thanks to a few powerful ingredients; garlic, chilli and basil…with a dash of extra virgin olive oil is all you need to turn it into an absolute flavoursome meal. Trust me, its really that good.

organic cooking oil

Ok, lets be honest. I need to give credit to where it all originated from. Secret Recipe. That’s where I first had it (i’ll post a review of this place soon). But for $16.90 a plate, ouch! I seriously felt guilty. Not to my palate but to my husbands pocket. So I decided to try and replicate this and oh la la, what a dish we have here for just under $5 per person. You can substitute prawns with chicken for an even cheaper meal. Hmm, now I really do sound cheap don’t I? yikes!

Slice the vegetables. Slice the garlic. Don’t chop them finely. You want to be able to taste the garlicky flavour.

Sautee the marinated prawns in olive oil. Add a bit of salt and pepper and chilli flakes.

And you have yourself a winning dish. Say hello to Spring!


RECIPE FOR SPRING SPAGHETTI
Inspired by Secret Recipe’s Thai spaghetti

Serves: 2
Prep time: 5 mins
Cook time: 10 mins

Ingredients

2 cups cooked spaghetti
10 prawns (marinate with salt & pepper for an hour)
1 bulb garlic, sliced
1 green capsicum, sliced
1 red capsicum, sliced
4 cherry tomatoes, halved
10 mushrooms, sliced (I didnt have any but if you do,add them)
1 red chilli, cut
1/2 tsp chilli flakes
Handful of basil leaves
2 tbsp olive oil
3 tbsp basil infused olive oil
1 tsp chilli oil, for dressing (optional)
100g feta cheese, for dressing (optional)
Salt and pepper, to taste

Method

1. In a saucepan, sautee the marinated prawns in olive oil for 2 minutes.

2. Add garlic and stir until prawns are evenly cooked. This should take another 2 minutes.

3. Add all the vegetables and chilli flakes. Season well with salt and pepper.

4. Add pasta to the sauce mixture and pour over with basil infused olive oil. Toss to combine.

5. Finally, topped with some feta cheese and drizzle with some chilli oil.

Click ‘read more’ below to print out the recipe and leave a comment.




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