Syam,
This is an award winning recipe by the famous Chef - Azrah Kamalah Shashi. KIV for one of our meetings. I can get large and fresh prawns from Banting:
Spice Paste:
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel (jintan manis) seeds
10 cili padi kampung
10 shallots4 gloves garlic
5cm ginger
5cm fresh turmeric
5cm galangal (Lengkuas)
125ml oil for frying
8-10 large fresh prawns
4tsp cili powder
1.5 litres coconut milk, extracted from 2 coconuts
2 stalks lemongrass, crushed
2 turmeric leaves, sliced finely
50g toasted grated coconut (kerisik)
To make spice paste: In a blender, grind the spice paste ingredients together. Set aside.
To fry prawns: Heat the oil in a wok over medium heat. Add prawns and fry until golden brown in colour. Remove and set aside.
To fry spice paste and make gravy: Add the spice paste and cili powder to the oil remaining in the wok. Over low heat, fry, stirring, until aromatic - about 10 minutes. Add the coconut milk a little at a time, stirring continuously to mix well after each addition. Add the lemongrass and turmeric leaves, and cook until gravy thickens.
To Finish: Add the prawns and kerisik; stir to combine. Remove and serve immediately.
Monday, September 28, 2009
Tuesday, September 08, 2009
Tiger Mike's Mussels In Curry Cream Sauce
Dear Ah Swee,
This is a quick dish for our nephews & nieces and for friends dropping in for a chat:
INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots
DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.
Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.
You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).
This is a quick dish for our nephews & nieces and for friends dropping in for a chat:
INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots
DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.
Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.
You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).
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