Monday, June 21, 2010

Prawns In Tomato Sauce

12 prawns (deveined with toothpick)
1 onion (finely sliced)
oil for deep frying

1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour
1 tbsp white egg

4 tbsp Heinz tomato sauce
1 tbsp light soya sauce
1 tbsp sugar
1/2 cup water
1 tsp cornflour

1. Marinate the prawns for 15 minutes.
2. Deep frying the prawns until golden brown then set aside.
3. Saute onion until aromatic.
4. Pour in sauce and the fried prawns.
5. Let it simmer and cook until the gravy turn thick and almost dry.
6. Dish up and garnish with scallion.

Monday, June 14, 2010

Lemon Chicken

1 chicken breast (with skin)
2 tbsp cornflour
1 tsp Kentucky flour
deep frying oil

3 tbsp lemon juice
3 tbsp sour plum
1 tbsp light soya sauce
1 tsp sugar
1 tsp cornflour
80ml water

1/4 tsp salt
1/4 tsp white pepper

2 lettuce leaves
2 slices lemon

1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken breast with cornflour and Kentucky flour, cover all areas evenly.
3. Deep fry marinated chicken breast until golden brown. Drain and set aside. Let it cool and cut into pieces.
4. Pour the seasoning into a wok, let it boil. Adjust the sourness and sweetness according to your preference.
5. Garnish the plate and pour the sauce over the chicken.

Tuesday, June 1, 2010

Steamed Brinjal

2 medium size eggplant/brinjal
5 cloves garlic (chopped)
2 tbsp olive oil
dash of salt

3 tbsp light soya sauce
1 tsp sesame oil
1 red chilli padi (chopped)
1 stalk coriander leaves (chopped)

1. Heat a wok with olive oil. Saute chopped garlic until golden brown then set aside.
2. Cut the brinjal into strips and rub with salt.
3. Steam brinjal for 10-15 minutes or till cooked through.
4. Remove excess water.
5. Pour the seasoning on top of steamed brinjal and sprinkle the fried garlic before serving.