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November 28, 2008 on 1:58 pm | In Steam Food Recipes | No Comments
| Ingredients |
|
| Garlic |
2 cloves |
| Spring onion |
1 stalk |
| Pickles |
½ can |
| Mince pork |
500 g |
| Seasonings A |
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| Rice wine |
1 tsp |
| Pickle sauce |
2 tablespoon |
Seasoning B |
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| Light soy sauce |
1 tablespoon |
| Water |
½ cup |
Method
1.Chop garlic, spring onion and pickles finely.
2.Chop mince pork finely.
3.Mix well step 2 mince pork, step A mixture and seasoning A. Mould it into meatballs.
4.Place meatballs in rows, on a plate. Drizzle meatballs with seasoning B.
5.Steam it for 20 minutes. Serve hot.
Can replace pickle and sauce with ¼ to ½ teaspoon of salt.
November 2, 2008 on 8:25 am | In Thai Food Recipes | No Comments
| Ingredients |
|
| King Prawns |
900g |
| Vegetable oil |
1 tablespoon |
| Water |
1.5 litres |
| Curry paste |
2 tablespoon |
| Tameric concentrate |
1 tablespoon |
| Lemon grass |
10 sticks |
| Lime leaves |
5 |
| Tumeric powder |
1 teaspoon |
| Red chillies (chopped) |
2 |
| Fresh Ginger |
30 g |
| Shiitake mushroom |
100 g |
| Fish sauce |
2 tablespoon |
| Lime juice |
2 tablespoon |
| Coriander leaves |
¼ cup |
Method
1.Remove prawn shells and de-vein it. Leave prawn meat in a bowl.
2.Heat wok with oil, stir fry prawn shells and prawn heads until orange in colour.
3.Add a cup of water and curry paste into the wok. Bring it to boil for 20 minutes.
4.Discard solid. Add tamarind, lemon grass, tumeric, chili, ginger, lime leaves. Bring to boil for 3 minutes.
5.Add mushroom and prawn. Heat till prawn turn orange in colour. Stir in sauces and juice. Simmer for 3 minutes.
6.Serve hot, top with coriander leaves.
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