1. Immigrant Song Too2. First Defence3. Boxed & Packaged4. Bossman's Bleeding5. Restart (Acts I & II)6. Doledrums7. Nobody Like You8. Salvation9. Alien Spawn10. Poison in the Air [Alternative Mix][*]11. Divine Badness [Alternative Mix][*]12. Holy War [Live Studio Recording][#][*]13. Winning Again [Live Studio Recording][#][*]14. Buried Alive [Demo Recording][#][*]15. Poison in the Air [Enh
1. Sounds of We2. Not Your Punk3. Survive4. Increase the Pressure5. Role Model6. Racist Copper7. Felled8. Depths of My Soul9. Clocked10. Last Request11. Rewards and Prizes12. Faith [*][Demo Version]13. Come Out [*][Demo Version]14. Depths of My Soul [*][Multimedia Track]Por MediafireInformacion Del GrupoPor wikipedia
1. Bring Down The House2. Dominant View3. Caught Inna Rut4. Smoke Some Shit5. Loneliest Life6. Hell Below7. Bitter Taste8. Raise The Banner9. Lick Of The Flame10. Gather Round11. Satan's Folly12. Another Great Escape13. Vivia Devi14. If Dawn Comes...we RidePor MediafireInformacion Del GrupoPor wikipedia
Prawn cocktail is such an eighties dish isn’t it? Overcooked prawns with a stodgy marie-rose sauce on wilted lettuce. No thanks. Here’s a zesty alternative that we just love.
For my American readers, shrimp cocktail in Europe is served with a zingy sauce similar to Thousand Island, instead of the red horseradish sauce you would be [...]
Of recent, I am addicted to stir-fries of any kind and of course prawns. Stir fries are an easy fix. Moreover, I have this passion for the variety that I can cook with prawns...Until one day, My mother calls up just to say..To much of anything is bad..Oh well!!! Sigh!!!When it comes to any food, flavour is what matters the most to me..And I have always believed in the beauty of simplicity..The ser
I prefer to buy fresh seafood from the hawkers who bring them home... prawns are the easily most popular food in my family. There are never leftovers surprisingly only when prawn is made..It is served at lunch, dinners, family gatherings et al. I wouldn't mind having it for breakfast as well...Prawns taste best when bought fresh..deveining and peeling the prawns is not difficult as it is thought t
Alright! Firstly, let me start off with my 30 mins Sheng Siong groceries spree.I bought a plate of eggs, under request by family, and these: & this: & 300g of prawns, wanton skins, and abalone mushroom.Pretty normal stuff.Ye' at times we just have to blog about the beauty of simplicity, isn't it?Too much fanciful stuff will be clogged for digestion. The best part is not to be alone on the
450gr of large prawns
1 glass of white wine
1/2 tsp of crushed red pepper
1/4 tsp of ground black pepper
4 minced garlic cloves
400gr of cooked penne pasta
2 medium yellow squashes in cubes
12-15 asparagus stalks, halved
12 cherry tomatoes
4-5 basil leaves
4 tsp of grated parmesan cheese
Mix the prawns, wine, garlic and red and black pepper in a bowl and [...]
This new technology on shrimp farming in brackishwater ponds incorporates pollution management which constitutes 9% of annual shrimp production cost per ha of the farmer. Pollution management is worth the cost considering that a shrimp farmer could lose it all during a disease outbreak.
Environment-friendly practices include:
(1) Lowered stocking density - this may decrease harvest volume [...]
Prawn Curry with Unripe Papaya and Coconut MilksIngredients200 gm medium sized prawns150 gm unripe papaya3 tsp oil2 medium sized onions, chopped3 medium sized tomatoes, chopped1 tsp salt3/4 cup coconut milk1 tsp white vinegarGround to a fine paste2 cloves garlic, chopped3 cm piece ginger, chopped6 dry red chillies, torn into pieces1 tsp para boiled rice2 tsp black pepper powder1/2 tsp cumin seeds1/2 tsp mustard seeds1/2 tsp turmeric powder2 tsp coriander powder1/4 cup waterMethod1. Shell prawns, remove heads, de-vein and wash2. Peel papaya, remove seeds and cut into the same size as prawns.3. Heat oil in a pan, add onions and fry till translucent.4. Mix in spice paste and fry for a minutes, stirring constantly.5. Add prawns and fry for 5 minutes, stirring Occasionally.6. Mix in papay
I find this dish so healthy yet enough to keep you feeling nicely full, this is a completely natural meal full of the best nutrients! Even better it is quick and easy to make! For another version click here to see another Duckey stir-fry chinese style!RECIPE: A Seasonal vegetarian prawn stir-fry consisting of chopped mushroom, leeks, bean sprouts and peppers on a base of fluffy brown rice sprinkled with pine nuts with a dash of chilli.You will need:3 cups of brown rice4 cups of equal water100g prawns6-7 mushrooms1 leek1 pepperBag of bean sprouts3 baby courgettes1. In a sauce pan add your rice and boil in water then simmer for 20 – 25 minutes2. In a wok add your chopped vegetables and stir until soft3. Add some washed prawns and stir in4. Then add some pine nuts and toast them slightly5.
When it comes to cooking non-vegetarian, I am a big zero. I have never cooked non-veg in my life. But I have friends who love non-veg. Here is one such food which is my best friend's favourite. This food (Prawn) is one of the healthy and most delicious sea food, I was told. Prawn, which is one among the sea food, contain about 195mg of cholesterol per 100g meat. Most Indian recipes for making non-
I do not normally eat mushrooms or prawns as my girlfriend hates them, she says mushrooms are slimy and prawns have a horrible texture, and I can't persuade her otherwise. As she is away tonight, I decided to cook a recipe with both of them in, and found this one for a prawn and mushroom bhuna, the blog it is taken from is an interesting collection of food recipes, and musings on the journey on the Number 79 bus the writer takes daily and such bizarre things as a video of him driving up a ramp to a car park in Slough!Anyway, back to the food! I followed the recipe almost exactly so I won't regurgitate it here. The only changes I made were I used 4 fresh chillies, 2 cloves of garlic and a knob of fresh ginger instead of the frozen pastes. I also used fresh uncooked prawns and just let t
Ingredients:
* 1 Mango, diced
* Salt and Pepper
* ¼ kg Melon cubes
* 5 tbsps Mayonnaise
* Rind and juice of 1 lemon
* Chopped Mint leaves to garnish
* 350 gms Cooked, peeled Prawns
Method:
1. In a large bowl mix all the ingredients except the mint leaves.
2. Garnish with the mint and serve.
Tip: Prepare cold soups with degreased chicken stock.
Each Friday and sometimes Saturday, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.
This week, ‘Blow the Bank’ continues InterWined’s All American, a month-long celebration of some of American cuisine’s greatest dishes from classic comfort foods [...]
Prawn CutletIngredients500 gm medium sized prawns1/4 cup rice flavor6 green chillies, chopped10 shallot ,chopped3 cm piece ginger ,chopped2 stalk curry leaves ,chopped1 tsp salt1 cup oilMethod1. Shell prawns, remove heads, devein and wash.2. Place prawns in a pan with scant 1/2 cup water and cook over high heat till tender.3. Mash well and mix remaining ingredients except oil. Roll mixture into walnut sized balls and flatten to from cutlets.4. Heat oil in a kadhai and deep fry cutlets till golden.5. Serve with rice or porotta or as a snack
Prawn Curry With unripe Pappaya And Coconut MilkIngredients200 gm medium sized prawns150 gm unripe papaya3 tsp oil2 medium sized onions, chopped3 medium sized tomatoes,chopped1 tsp salt t3/4 cup coconut milk1 tsp white vinegarGround to a fine paste 2 clove garlic, chopped3 cm piece ginger6 dry red chillie, torn into pieces1 tsp para boiled rice2 tsp black pepper powder1/2 tsp cumin seeds1/2 tsp mustard seeds1/2 turmeric powder2 tsp coriander powder1/4 cup waterMethod 1. Shell prawns, remove hands, devein and wash.2. Peel papaya, remove seeds and cut into the same size as prawns3. Heat oil in a pan, add onions and fry till translucent.4. Mix in spice paste and fry for a minute, stirring constantly .5. Add prawns and fry for 5 minutes, stirring occasionally.6. Mix papaya, tomatoes and
Due to a number of factors that we won't go into here, we announce today that Prawn Cufflinks is taking an indefinite break. There will be no further updates or blogs in the foreseeable future and - in order to stop the inevitable build-up of spam - comments have been disabled. However, existing content will remain online so there is no time limit for you to grab pictures or read any bits and pieces that take your fancy. Having said that, should any pictures exceed bandwidth or get deleted from the image host, we won't be replacing them.We would just like to thank all the people who have visited the site over the last two years. You helped transform Prawn Cufflinks from a silly little phrase invented in a boring lecture over a decade ago into a celebrity website with a silly little name. W
Thai Food INGREDIENTS:emongrass 5sauté minced pork 1/4 cupfried dried shrimps 3 tbspfried cashew nuts 1/4 cupThai Food DRESSING:finely sliced hot chili 1.5 tbspfinely sliced shallot 2 tbspsugar 2 tspfish sauce 2 tbsplime juice 2 tbsp..Thai Food PREPARATION:..1. Mix all ingredients for spicy dressing together and set aside.2. Wash the lemongrass, (remove some of the outer parts) and finely slice the stems about 3" from the base. Sprinkle a few drops of lime juice over the lemongrass and toss lightly.3. Mix the lemongrass and minced pork together in a mixing bowl, add the spicy dressing and toss well.4. Spoon the mixture onto a bed of red cabbage. Garnish with fried dried shrimps, cashew nuts, mint leaves and lemongrass before serving.
Thai Food INGREDIENTS:emongrass 5sauté minced pork 1/4 cupfried dried shrimps 3 tbspfried cashew nuts 1/4 cupThai Food DRESSING:finely sliced hot chili 1.5 tbspfinely sliced shallot 2 tbspsugar 2 tspfish sauce 2 tbsplime juice 2 tbsp..Thai Food PREPARATION:..1. Mix all ingredients for spicy dressing together and set aside.2. Wash the lemongrass, (remove some of the outer parts) and finely slice the stems about 3" from the base. Sprinkle a few drops of lime juice over the lemongrass and toss lightly.3. Mix the lemongrass and minced pork together in a mixing bowl, add the spicy dressing and toss well.4. Spoon the mixture onto a bed of red cabbage. Garnish with fried dried shrimps, cashew nuts, mint leaves and lemongrass before serving.
Thai Food INGREDIENTS:steamed rice 3 cupsmedium-sized prawns 9holy basil leaves 1 cuphot chilies 17chopped garlic 2 tbspsugar 1/2 tspfish sauce 2 tbspvegetable oil 3 tbsp..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Coarsely grind the garlic and the chilies together.3. Fry the ground garlic and chili mixture in oil over medium heat until fragrant. Add the prawns to the frying garlic and chili, then stir until the prawns are cooked. Add the steamed rice and season with fish sauce and sugar Add the holy basil leaves. Mix everything together.4. Transfer the fried rice to a serving plate. Garnish with crisp fried holy basil and flower-shaped hot chilies. Serve hot.
Thai Food INGREDIENTS:steamed rice 3 cupsmedium-sized prawns 9holy basil leaves 1 cuphot chilies 17chopped garlic 2 tbspsugar 1/2 tspfish sauce 2 tbspvegetable oil 3 tbsp..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Coarsely grind the garlic and the chilies together.3. Fry the ground garlic and chili mixture in oil over medium heat until fragrant. Add the prawns to the frying garlic and chili, then stir until the prawns are cooked. Add the steamed rice and season with fish sauce and sugar Add the holy basil leaves. Mix everything together.4. Transfer the fried rice to a serving plate. Garnish with crisp fried holy basil and flower-shaped hot chilies. Serve hot.
If you like seafood and Asian flavors, you'll probably love this Thai prawn soup recipe!Weight Watchers Hot and Sour Thai Prawn Soup recipeMakes 4 servingsIngredients2 lbs uncooked large shrimp2 shallots, chopped3 garlic cloves, chopped2 small red chilies, sliced1 tablespoon peanut oil1/4 cup fresh coriander leaves, chopped2 sprigs fresh coriander, roots2 tablespoons fish sauce2 stalks fresh lemongrass, sliced6 fresh kaffir lime leaves, roughly chopped8 cups water1/3 cup lemon juice2 teaspoons brown sugarPreparation1. Shell and devein the prawns if you need to. Reserve the shells.2. Heat oil over medium heat in a pan, add prawn shells, garlic and chilies, cook stirring (about 5 minutes or until the shells are red and the mixture is fragrant).3. Add lemongrass, lime leaves, water, juice, su
Added two new photoshoot pictures plus a dedicated page for promotional shots from Step Up 2 The Streets to the Briana Evigan gallery.Added a dedicated page for screen captures from Anyone Who Had A Heart to the Atomic Kitten gallery.Updated the Megan Fox gallery with a photoshoot.Added pictures from a Save The Whales event to the Hayden Panettiere gallery.Updated the Vanessa Hudgens page with nearly sixty photoshoots and event pictures.Added photoshoots and event pictures to the Ashley Tisdale gallery and updated her Suite Life Of Zack & Cody page.Updated Brenda Song's dedicated page for The Suite Life Of Zack & Cody.Updated the Cassie gallery with a photoshoot and promotional shots from Step Up 2 The Streets.Added red carpet pictures to the Zac Efron gallery.Added a red carpet picture an
Ingredients:King Prawn (wash and devein it) 250 gmsBig Onion 2Ginger 2 inch choppedGarlic pods 3 choppedCurry Leaves a bunchPepper 1/4 TeaspoonChili powder 1/2 Teaspoon (as needed)Green chili 2 slit itCoriander a handfulOilSalt as neededMethod:Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.Add curry leaves and onion fry for 3 minutes.Add slit green chili and fry for 1 minute.Add chili powder and fry for few second.Add prawn and mix well.Sprinkle pepper powder and salt.Close the pan with lid and cook the prawn.Garnish with coriander leaves.Spicy prawn fry is ready.
You may have noticed a bit of a seventies obsession creeping into Prawn Cufflinks over the last few weeks. We got addicted to CHiPs at Christmas and it just ballooned from there - damn you, Erik Estrada! Anyway, desperate for any references to flares, disco, and those little flash-cubes that you had to screw into cameras, we've been re-visiting our DVDs of That 70s Show. Not only are we now completely convinced that Wilmer Valderrama was born to play Ponch in next year's CHiPs movie, we've also been inspired to create long-overdue galleries for two of our favourite cast members: Laura Prepon and Mila Kunis. In addition to the standard photoshoot pages, we've given Laura dedicated pages for That 70s Show and October Road, while Mila gets a That 70s Show gallery. There are many That 70s Show
Or at least, that's what it sort of looks like right now.Just had the first ultrasound, and we're still REALLY early on. But there is definitely a heartbeat and everything is just as it should be right now.We're right about 8 weeks now, so a long way to go.
Prawns are the most popular type of seafood. Prawns is a good source of protein.Prawns contain lot of omega-3 fatty acids, fatty acids helps to prevent against heart disease and circulatory diseases.Prawns also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium.Here is great recipe to enhance your meal more delightful.Ingredients:King Prawns 200 gms (Devein and washed)Chili powder 2 TeaspoonGinger n garlic paste 1 TeaspoonSalt as neededCurry Leaves a bunchOil 3 tablespoonMethod:Marinate prawn with chili powder, ginger n garlic paste and salt.Leave it aside for half to 1 hr.Add oil to frying pan.When oil is hot add the marinated prawn and pan fry it.Turn side to fry the prawn.Add curry l
IntroductionAt ten seconds past midnight on January 1st, 2007, a rather over-excited Nick Knowles stood at the side of the Thames desperately trying to think of something to say to the BBC viewers at home. Sophie Ellis-Bextor's microphone problems had caused a post-Big Ben silence and, as we all know, dead air is a crime. "Do something amazing!" Nick bellowed over a crowd of drunken revellers who were becoming increasingly annoyed by the lack of Murder On The Dancefloor. "Make a difference in 2007 - make your mark!"Maybe it was just the Twiglets talking, but it was hard not to be inspired. Who wouldn't want to be influenced by a man who slipped Suzi Perry a portion and can also boast the middle name of Augustine? Yes, it was very emotional. But then the inevitable happened. After another h
One of the best ways to enrich the taste of leafy greens is to add fresh prawns. Siew pak choy is one the favourite leafy greens consumed in Malaysia and Singapore and it is such an easy vegetable to cook. Whilst this vegetable is usually cooked with oyster sauce, cooking it with prawns actually give it a more natural sweet tasting sauce. I use the smaller sized siew pak choy (Hong Kong variety).
I used medium sized prawns and left the tails intact. Removing the tails during eating remained one of my favourite challenges. In a way, it also enhances the beauty of the dish. I used seawater prawns rather than freshwater prawns as the texture and taste is much better.
This is the recipe for Prawn Siew Pak Choy (more…)
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SATAY LOVERS (BARBECUE)
If you all eat Satay, don’t ever forget to eat the cucumber, because eating Satay together with carbon after barbecuing can cause cancer. But we have a cure for that… Cucumber should be eaten after we eat the Satay because Satay has carcinogen (a cancer causing element) but cucumber is anti-carcinogenic. So don’t [...]
What happens if you want to eat burger and rice but it's impossible to finish both? Have a rice burger then! LOLzI made this rice burger for my son with the Prawn Cutlet I did. Yeah, that's plain rice instead of buns. Just add some lettuce, tomato, onion, even cheese, squeeze some sauce and you have it.Check out these other rice burgers I made too.Oh! Just in case you are wondering how the rice cakes were made, I cooked the rice as normal except I added slightly more water (1 cup rice with 1 1/2 cup water) to make it more moist and sticky.If you don't like to use your bare hands to make the rice cake, scoop the rice onto a cling wrap. Cover it with the same cling wrap and roll it with a rolling pin or similar. Lift up the cling wrap and 'fold' the flatten rice. Cover it and continue rolling. Repeat till the rice sticks together. Use a round cookie cutter to cut out the rice.Using your hands will be much easier. *wink*By the way, these prawn cutlet rice burgers were only 7cm in dia
I love the Prawn Cutlet Burger from MOS burger. Each time I eat it, I'll try to figure out what's in there. I never succeed (because I'm not the Remy, the Chef Mouse ... *giggle*).My version is not as good but it will do. I shouldn't complain since the guys at home love it. Just that, I have been doing this for so long I think I should be thinking of ways to improvise it. Yeah, I'll do it the next time I do this. For the meantime, the family is still having the 'original' WokkingMum's Prawn Cutlet. *giggle*Ingredients:750g Prawns, small prawns is fine here. It's cheaper too.1 egg, beatenCornflour for dustingBreadcrumbsOil for fryingSeasonings:1/2 teaspoon Light Soy Sauce1/2 teaspoon Sesame Seed Oil1 teaspoon Chinese Cooking Winea dash of salt and pepper eachHow to do it:Shell prawns and devein.Season the prawns.Mince 2/3 of the prawns with a blender or chopper.Dice the remaining prawns.Wet both your hands (so the paste will not stick to your hands).Scoop about 2 tablespoon of
My husband has been working late lately so we celebrated a day ealier with home cooked dinner and on the actual day he had this and this.This dish was one of the four dishes, excluding soup, I prepared for my husband for the birthday dinner.Ingredients: 6 medium Prawns, shelled and deveined 2 Lettuce Leaves, or your preferred greens (I had rocket leaves too) 6 Cherry Tomatoes, whole or sliced 1/2 teaspoon Sesame Seed Oil or Olive Oil Marinade: 1 teaspoon Light Soy Sauce a dash of pepper Orange Vinaigrette: 1/2 tablespoon Olive Oil 2 tablespoon Orange Juice 1/2 tablespoon Apple Cider 2 teaspoon Lemon or Lime Juice a pinch of salt and sugar each How to do it: Arrange lettuce in bowl and set aside. Marinate prawns briefly. Saute with sesame seed oil or olive oil if you preferred, till just cooked. Let the prawns cooled before putting in the bowl. Add tomatoes. Mix vinaigrette well and drizzle over salad. Serve. Note: Do not refrigerate cooked prawns as it will turn hard. You can prepare a
Thank goodness! It has been so long since we've had any new pasta for dinner, I was beginning to worry if I'd ever have anything to submit to the lovely Ruth! But here it is, from Donna Hay Magazine, my entry to Presto Pasta Night #30!!! Yay!!! (I remember being really frightened of turning 30, but PPN seems to be taking it in stride! Go Ruth!!)
Now, I've only been acquainted with all things
What is famous food in Penang?Mostly people will answer u, asam laksa.2nd choice?Hokkien Mee ~~ aka Prawn MeePrawn mee in Penang is called Hokkien mee. But not other place. If u go to KL, don't expect Hokkien mee == Prawn mee.I love Prawn Mee from young, we are always a regular customer of this prawn mee store. The seller even knows my mum, my grandma, my brother and sister.Its hard to find good prawn mee outsite Penang. In KL, some prawn mee is very not nice. It have a strong smell on the prawn stings. They doesn't know how to make the sting smell go away.But I know this store near Wangsa Maju LRT station which serves better prawn mee store then others in KL. But still Penang Prawn Mee is the best.Here is how its it serve. Looks yummy~~ I will always ask for less noodles, more vegetables. KL people eat alot of noodles and rice.Here is the store.Just walk down Wangsa Maju LRT, u will see a group of chinese hawkers there.
If there's one thing the great city of Pune lacks, it's a beach and an abundance of fresh seafood. Sure there are a few fish markets and some scattered fish mongers, but the seafood is always expensive and unless you're really tight with the fish monger, not really that great. This would also explain the lack of good seafood restaurants in Pune. Growing up, I couldn't recall a single restaurant that was known for great fish. But in the last two years that I still lived in Pune, a restaurant by the name of Kalinga had just opened it's doors on the small road whose only claim to fame was a quick access to the Mhatre Bridge. A restaurant that tried too hard with a seating capacity of 500 and was decorated with baroquean excess. Hopefully they've toned down the decorations a bit. The only saving grace to this eyesore was the great food. And great seafood. During my limited number of visits to Kalinga I had the only acceptable prawn curry served to me in any restaurant in Pune. In Pu
by Aldo Zilli , from Good Food Bites Ben O`Donoghue's tasty Thai-style rolls make a light, lip smacking offering as a starter or part of an oriental buffetServings: 4Level of difficulty: EasyPreparation Time: 15 minutesCooking Time: 5 minutesIngredients8 rice paper roll wrappers1 bunch of mint,chopped1 bunch spring onions, chopped12 Prawns, chopped1 Cucumber,chopped1 bunch of coriander, choppedhalf a cup of cashew nuts, oasted and chopped1 chilli, choppedgarlic chives, to tie the paper rollsFor the dip1 tbsp Sugar2 tbsp rice vinegar1garlic clove, rushed1 chilli, finely chopped2 tbsp Fish Saucejuice of 2 limesMethodSoak the rice paper rolls in water and then wipe gently with kitchen paper to dry.Lay all the ingredients along the rice paper, roll up the rice paper carefully and then tie with a garlic chive.For the dip, boil the sugar and rice vinegar together in a small saucepan, until the sugar is completely dissolved. Add the remaining ingredients and set aside to cool.Serve the rice
This dish came about when I was cooking Prawn Noodle Soup on a weekend. I was craving for Lor Mee which is another asian noodle dish. You may call it Braised Noodles in thick sauce. Since I'm already cooking this, I can't be cooking another dish. Furthermore, some time is needed to braised the egg and meat for Lor Mee.Anyways, I took some Prawn Noodle Soup, added some shelled small prawns and peas and thicken it with cornflour mixture. Afterwhich, I added one beaten egg white. I poured the sauce over some cooked soba.Now, I have a brand new dish. Think 滑蛋虾面 as suggested by a blogging friend,Sandra.http://feeds.feedburner.com/wokkingmum
Okay, I did this out of boredom. You may noticed my dishes are mostly Chinese and some Asian. I wanted to try something out of the usual stuff I cook for the family and yet the ingredients must be obtainable here in this ulu (rural) place I live, be acceptable to my family who are so into Chinese Food and most importantly - easy.I noticed a lot of western dishes always look soooo too beautiful to be eaten and difficult to make as well. Well, not difficult for many but for this stay at home mum who only started cooking for not more than 3 years ago (and with no guidance), it is like asking my son to cook Pandan wrapped Chicken on his own.Anyway, I came out with these, which were really Delifrance-inspired, easy to make too and it was a hit at home!Ingredients:3 Hard Boiled Eggs1 tablespoon Mayonnaise2 teaspoon chopped Parsley (optional)3 small to medium PrawnsHow to do it:Remove shells from eggs and cut them into half.Carefully remove the yolks and set both yolks and whites aside separa
INGREDIENTS :# Prawns 1lb.# Fresh lemon grass, sliced thin 1/2 cup# Shallots, thinly sliced 1/4 cup# Young ginger, julienne 1/4 cup# Kaffir lime leaves, sliced very thin 4 - 5 leaves(4 servings)DRESSING :# Lime juice 3 tbsp.# Fish sauce 4 tbsp.# Sugar 2 tsp.# Fresh spur chili peppers,# thinly sliced 6GARNISHES :# Lettuce# Mint Leaves1. Peel the prawns and clean well. Blanch the prawns in boiling water until just done and soak them in cold water to stop them from over cooking, drain and put aside.2. Toss the prawns and salad ingredients with the dressing. Mix all the herbs well and spoon this salad onto a platter lined with fresh lettuce leaves. Decorate the dish with fresh mint leaves.TipsThis dish has many variations and is very popular with drinkers in Thailand because its spiciness goes well with either beer or whisky.By www.thaicuisinerecipe.com
This is the very much talked about Hokkien Mee in town. In the previous visit here, we had to come by a second time, because we came to this place at night, not knowing Toptaste opens only during the day. Their stall is different. The front of the stall is pasted with newspaper articles about their food. They have been over covered, but what the heck, cover them again... hahaha.... This trip round, I made it a point to come back for breakfast. I reached this place by about 9am. The breakfast crowd had already left for work, while I was left with many dirty tables, full of prawn mee bowls. This must mean everyone is here to eat the prawn mee. A quick look around, I notice 7 tables, all has a prawn mee bowl on them. Business must be brisk.I walked up to the stall, its manned by the lady and her foreign helper guy ( who speaks Hokkien already). I wonder why she asked me, add what ?(SOP meh to add stuff ?) I pointed at the weird looking praying mantis prawn ( I think thats what
When I'm feeling lazy (to cook), I'll do some simple dish that are actually 2 dishes in want. Just like this. *stick up tongue* And it's easy too.Ingredients:4 Dried Chinese Mushrooms, soaked to soften and minced60g Minced Prawns100g Minced Pork4 Water Chestnuts, skinned and chopped1 teaspoon Cornflour1/2 teaspoon SaltA dash of pepperWanton Skin (but I use Shanghai Shuijiao Skin here)Broth, I used home-made Chicken BrothHow to do it:Mix all ingredients, except wanton skin and broth, together.Take a wanton skin, place some mixed meat on one side and fold the other over.Dab some water between the skin to seal it. You can also add an additional prawn and pleat the skin if you like.Set aside.Boil a pot of water, add a tablespoon of oil.Blanch your wanton till the skin become translucent. This helps remove the extra starch on the wanton skin.Remove.Bring your broth to a boil, add your wantons.Add salt to taste.Serve.Note: I use Shanghai ShuiJiao Skin (上海水饺皮） so blanching is n
When I'm feeling lazy (to cook), I'll do some simple dish that are actually 2 dishes in want. Just like this. *stick up tongue* And it's easy too.Ingredients:4 Dried Chinese Mushrooms, soaked to soften and minced60g Minced Prawns100g Minced Pork4 Water Chestnuts, skinned and chopped1 teaspoon Cornflour1/2 teaspoon SaltA dash of pepperWanton Skin (but I use Shanghai Shuijiao Skin here)Broth, I used home-made Chicken BrothHow to do it:Mix all ingredients, except wanton skin and broth, together.Take a wanton skin, place some mixed meat on one side and fold the other over.Dab some water between the skin to seal it. You can also add an additional prawn and pleat the skin if you like.Set aside.Boil a pot of water, add a tablespoon of oil.Blanch your wanton till the skin become translucent. This helps remove the extra starch on the wanton skin.Remove.Bring your broth to a boil, add your wantons.Add salt to taste.Serve.Note: I use Shanghai ShuiJiao Skin (上海水饺皮） so blanching is n
Prawn Heads and other scrapsLeftover prawn headsHere is a very different perspective on this well-known seafood! This is a close-up photo of the scraps left over after a meal of prawns. The prawns' heads and tails are all that is left.The large black eye is the most outstanding part of the prawn heads shown here, especially the center one. The natural body curves are also a feature of this photo, and the detailed look at this common but little-examined creature provides plenty of interesting items for examination.This is yet another example of what amazing photographic subjects can be found just by looking around us. So much of what we see is a wide-angle view of the world - sometimes we can discover many more insights when we just stop and look under our noses!This photo was taken with the Kodak C330 camera.Related Posts:Bee landing on lavender flowerHairy Processionary CaterpillarKangaroo caught mid-air during jumpNote: Remember to rate this picture (see below)!Other blogs:
The Big
Residents of Colaba are familiar with the fishy smell of Sassoon Docks near by. Or Eau de Colaba as I prefer to call it. The fishing boats are already docked by early morning and the auction of the day's catch takes place early in the morning around 5:30 a.m. By 11:30 a.m. it arrives at homes in Pune. There are fish mongers that bring the catch straight to your homes on specially fashioned bicycles. The fish is held in large cane baskets filled with ice attached directly to the bicycles. After a decent amount of haggling the over priced fish makes it to the kitchen by noon in time for lunch by 1:00 p.m. Prawns are a favourite among fish mongers as they're expensive and they can carry a good amount in their baskets effortlessly. They are the best way to cheat poor housewives on the weight if they aren't paying attention. There are few recipes for fish in Pune, almost all of which come from the Konkan strip. Fish Koliwada (Fish Fry), Kalvan Bhat (Fish Curry and white rice) and Kolambi
That green mix in the middle in chopped green bird chillis, steamed to give the prawns a hot burn. Ingredients4-5 Prawn5 Green Bird Chillies1-2 Garlic Cloves2 Tablespoons Lemon Juice3 Tablespoons Fish Sauce1 Teaspoon Sugar Preparation1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.5. Steam for 3 minutes.
This recipe is a steamed dish of prawns rolled in pork and Chinese cabbage. The sauce adds a slight sweetness to the whole thing. For the photograph, I sliced the rolls so that you can see inside, but I normally served them whole. Ingredients10 Uncooked Prawns50 gms Pork Mince4 Garlic Cloves1/2 Teaspoon White Pepper1 Teaspoon Salt10 Green Chinese Cabbage Leaves2 Tablespoon Plum Sauce1 Tablespoon Orange Juice1/2 Tablespoon Brandy or Thai Whiskey if you can get it.10 Toothpicks Preparation1. Clean the prawns, remove the black line gut and the shell, tail & head.2. Chop the garlic finely, mix with pork mince and salt.3. Clean the green cabbage leaves and cut into 6x20 cm lengths.4. We now roll the parcels up:5. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage.6. As you roll, tuck in the edges of th
I'm snacking too much! Hee! Last night, I made Tempura Prawns, after telling myself to cut down on fried stuff. Sigh! Unhealthy food is always so tempting. Ha! I just love prawns! I'm going to try making some other prawn dishes with the rest of the prawns. So watch out of it …Ingredients:Medium PrawnsTempura flour or plain flourBreadcrumbsA pinch of saltOil for deep-fryingTempura dipping sauce or Tartar sauceHow to do it:Remove shells, leaving only the tail.Devein the back and belly of prawn.Have 3 or 4 cut across the belly of prawn so it will not curl so much when frying.Season with a pinch of salt.Mix flour with water.Dip the prawn in the flour mixture. When you lift up the prawn from the mixture, it should just drip a bit. Not too watery or too sticky.Coat the prawns with breadcrumbs.When the oil is hot, put the prawn in.Remove when the prawn turns golden brown.Serve hot with Tempura dipping sauce or Tartar sauce.It's really crunchy! And I just can't stop at one! I'm alr
Every time I buy prawn to cook dishes, I would keep the shells in the freezer. I had 3 portions of shells before I cooked this. It's shells from 1.5 kg of prawns. Hmm… the soup is full of sweetness from the prawns.IngredientsPrawns, shelledPork ribs, blanchedFish cakes, sliced thinlyWater Spinach (Kang Kong), cut into sectionsFresh yellow noodle2 tablespoon dark soy sauceRock Sugar to tasteSalt to tasteOil for fryingHow to do it:Add ½ tablespoon garlic and stir fry till fragrant.Add prawn shells and stir fry till cooked. Set aside.Bring water to boil in a pot.Add in the prawns and remove when cooked.In the same pot, add in the cooked prawn shells and pork ribs.Simmer in low heat for 2 hours.Strain the soup into a clean pot.Return the pork ribs.Add in dark soy sauce, rock sugar and salt.In another pot, bring water to boil.Add in noodle, water spinach and fish cake.Drain when they are cooked.Place prawns and pork ribs on top.Ladle over some hot soup.Serve with pepper and fried shall
