Fried Freshwater Prawns

Ingredients

1 tbsp cooking oil
3 slices ginger
2 stalks spring onions
500 g freshwater prawns, cleaned
1 tbsp rice wine

Sauce

1-1/2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sugar
2 tsp water

Method

  1. Heat 1 tbsp of oil in a wok. Stir-fry ginger and 1 stalk spring onion until fragrant.
  2. Fry prawns until pink.
  3. Drizzle 1 tbsp of wine over prawns and stir well.
  4. Add sauce and the remaining spring onion.
  5. Remove prawns to a serving dish and serve hot.

Source: My Shanghai


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Okra Curry

Ingredients

1 lb okra
1/4 lb tamarind
1/4 lb onions
1/2 cup oil
1/2 fresh coconut, or 1/2 cup grated coconut
3 tsp poppy seeds
3 tsp almonds
2 tsp coriander seeds
2 tsp white cumin seeds
4-6 whole green chilies
1/4 bunch fresh mint leaves
1/4 bunch fresh coriander leaves
1 teaspoon salt
1 teaspoon ground ginger

Method

  1. Wash okra and slit length-wise about 2″ in the middle, leaving tops and tips intact.
  2. Grind all seeds, almonds and coconut together to a fine paste and mix with ginger. Stuff okra with the paste.
  3. Heat oil, add sliced onions and fry until light brown. Add the okra and fry slowly and gently until cooked, about 5-10 minutes, taking care not to mash or break the okra.
  4. Add 1/2 cup water to the tamarind and strain to remove seeds and pulp. Add the tamarind water and salt to the okra, cover and cook gently until a nice gravy forms. This should not be too dry.
  5. Garnish with chopped chilies, mint and coriander leaves.

Makes 12 servings.

Source: Mughal Cuisine


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Mini Bacon and Egg Pastries with Cheddar

Ingredients

butter, for greasing
1 lb 2 oz prepared basic pie dough
all-purpose flour, for rolling
2 tbsp whole-grain mustard
12 lean bacon slices, diced, cooked, and drained well
12 small eggs
pepper
generous 1 cup grated Cheddar cheese
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C. Lightly grease a deep 12-cup muffin pan.
  2. Roll the dough out to a 1/4-inch thickness on a lightly floured counter and cut out 12 circles approximately 5 inches in diameter. Use to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
  3. Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with pepper and sprinkle the grated cheese evenly over the tops of the pastries.
  4. Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.

Makes 12 pieces.

Source: Brunch


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Broiled Beef Ribs

Ingredients

4 lb beef ribs
6 tbsp rice wine
5 tbsp sugar
lettuce leaves, green onion strips, round onion, pine nuts to serve

Seasoning

9 tbsp chopped green onion
3 tbsp soy sauce
1 tbsp chopped garlic
6 tbsp sesame salt
6 tbsp sesame oil

Method

  1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
  2. Sprinkle the ribs with the sugar and rice wine and mix well.
  3. Mix the seasoning ingredients in a bowl.
  4. Add the seasoning to the ribs. Mix well and set aside for 1 hour.
  5. Place the ribs on a hot grill and broil until done, turning them several times.

Source: Healthful Korean Cooking


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Baked Fish with Sweet and Sour Sauce

Ingredients

2 (400 g) whole snapper
2 tablespoons fish sauce
1 tablespoon oil

Sweet and Sour Sauce

1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground ginger
pinch chili powder
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons fish sauce
1 large tomato (250 g), sliced
1 small yellow bell pepper (150 g), chopped
4 baby carrots, sliced
1/4 cup water

Method

  1. Make the sauce. Heat oil in pan, cook garlic, ginger and chili, stirring, 1 minute.
  2. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  3. Stir in remaining ingredients, bring to a boil. Turn down heat to simmer, covered, for about 3 minutes or until vegetables are just tender.
  4. Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  5. Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.

Makes 4 servings.

Source: Thai Cooking Class


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