The Great Chef

PRAWN FRITTERS (CUCUR UDANG) A recipe from Rohani Jelani with slight adjustment   Ingredients For the fritters: 150 g plain flour ½ tsp baking powder ½ tsp salt   ¼ tsp tumeric powder (you can add more for extra aroma and flavour) 50 g onion, sliced thinly 30 g carrot, finely shredded 30 g Chinese chives, cut into 4 cm lengths 150 g prawns, shelled and de-veined 1-2 waterchestnuts, chopped into small cubes 200 ml water   For the chilli sauce : 6 fresh red chillies (120g), sliced 3 cloves garlic, sliced 1 Tbsp sugar 2 Tbsp white vinegar 2-3 Tbsp tomato ketchup 2 Tbsp water Method: 1. Sift flour, baking powder and salt into a mixing bowl. Add the onion, carrot, Chinese chives and prawns. Stir in water and mix well. 2. Heat the oil in a wok or shallow pan on medium heat. Test by placing a small drop of batter into the oil – if it sizzles, the oil is ready. Drop tablespoonfuls of batter into the oil, leaving at least 1 cm of space between them. Fry until lightly puffed and ...

I have one big bag of tiger prawns left over which supposed to cook for the CNY dinner but due to I have been unwell, I have not done any cooking since. Well, instead of cooking my usual sweet and sour prawns or sambal prawns, I have chosen to use  Nami's Fried Shrimp Balls again because I just love the crisp of the fried panko. Fried Shrimp Balls Recipe sourced from  Nami of JustOneCookbook Ingredients 1 medium onion 1 tbsp oil 650g black tiger prawns, peeled and deveined 1 tbsp corn starch 1.5-2 inch ginger 3 stalks spring onion 2 small eggs, separate into egg whites and yolks 1/2 tsp salt Freshly ground black pepper 1.5 – 2 tbsp corn starch 1 tbsp Sesame oil 1 Cup Panko or breadcrumbs Oil for deep frying To Serve with : Ketchup Salt & white ground pepper Instructions : * Do hop over to  Nami's Fried Shrimp Balls on the method to prepare and deep fry this Shrimp Balls as well as to view her tutorial photos.     Itadakimasu! Do you like Fried Shrim...

This month (November) Asian Food Fest No. 2 has landed to the country of Thailand.  There are so many dishes I would like to try out too and hopefully I will be able to share out some post on Thailand cuisine. Today post is "Goong Sarong" ~ "Goong" in Thai means shrimp or prawns while "Sarong" ~ I am sure you know what does "Sarong" means right; literally means wrapped around! "GOONG SARONG"  (Deep Fried Prawns Wrapped In Vermicelli)   Recipe sourced from Window On Phuket   Ingredients   200g fresh prawns 100g vermicelli / rice noodles 1 tbsp chopped coriander root 2 tbsp chopped garlic 1 tsp black pepper 1 cup vegetable oil   Dipping Sauce   2 tbsp Chinese plum sauce 1 tbsp ketchup   Preparation   Peel the prawns, but leave the hard tail in tact. Remove the dark vein.  Pound the coriander and garlic in a mortar until a paste is formed. This can also be done in a blender or food processor. Add a little oil if necessary. Add the pepper...

I like to eat dishes that are spicy and sour, but not too spicy; just moderate to my taste.  Dishes like Tom Yam, assam pedas, oooo, yum!   Previously I do not know a thing about cooking this type of dishes,  as I find cooki ng this dishes are so troublesome and tedious.  So many ingredients required and y ou need to grind all those spices and herbs in, and moreover some spices I never heard or seen before.  But eversince I started food blogging and looking at others cooking these yummy food at home, it has prompted me and 'brave' myself to cook this at home.  Homecooked food al ways the best ~ you eat with at least less worrisome! I ' m sorry the photos weren't good taken as the day has started raining and already turn dark indoor .   ASSAM PEDAS IKAN KEMBUNG Recipe sourced from Wendy of Table for 2...or more   Ingredients 3 whole fish (I used Ikan Kembung) 1 torch ginger bud (half) 4 sprigs daun kesum 2 lemon grass, (4” from the base) sm...