Sincere apologies to those of you who may have been on the look out for a new pitching in this precious space of mine. Ah! Tell me about it. Time and time, apart from, I am one of those who can't stay put in front of my laptop for pitching. Oh-yes, the fidgety me, the hyper me. Nevertheless, there has to be, yes, the moment I must surrender my butt on the chair for pitching. So here I am. I also sincerely wish, I can pitch something different, instead of recipes all the time, but when the mind is tired, the thinking capacity will be swinging like a pendulum. Therefore, in such instances, the best will be? The familiarity to my cooking and sharing my recipes. Today, I bring you another Nyonya recipe (Nyonya Okra Sambal & Nyonya Acar Fish). No, no, I'm not a Nyonya. I am actually the Indian lady, who not only love exploring Nyonya dishes, but also a big fan of? Imagine, please do right now, the role play, the interlinking, profound, spicy, and aromatic bloom and boom of our Malaysian herbs in Nyonya dishes (Ayam Pongteh, Nyonya Mee Siam & Ikan Goreng Asam). Precisely too, in this Nyonya Prawn Sambal. Right on, right into the recipe now.
Ingredients 6 large prawns (prawn skin and tail intact, remove the veins, add some turmeric powder. mix in and set aside) 2 tomatoes - chopped 1 tbsp onion paste 1 tsp ginger paste 1 tsp garlic paste Tamarind juice/air asam (per taste) Dried chili paste (per taste) 1/2 tsp belacan/shrimp paste powder 1 large lemongrass - smash 4 to 5 kaffir lime leaves - slice 3 tbsp oil Some palm sugar Salt to taste
Method Heat oil. Add onion paste, ginger paste and garlic paste. Stir. Now, add chilli paste and belacan. Stir. Next, add tomato and lemongrass. Stir and cook till mushy. Goes in prawns, palm sugar, salt and tamarind juice.
Stir and cook, for allowing prawns to cook. Once prawns are cooked, switch off the heat, and thrown in kaffir lime leaves.
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