Friends in JK Kitchen on Xmas Eve!! - Jumbo Tiger King Prawn Dinner

Merry Chirstmas to all readers!!

I just realised it has been so long since my last entry.

Have been quite busy lately and haven't been cooking much. Also busy with my new hobby- Gardening. Currently I have only 2 plants and I am waiting for 3 others to sprout seedlings. Will share about it when the herb garden takes shape. ;)

It's boxing day today and I hope everyone had a very fun and memorable Christmas celebration!

I am going to introduce a v simple yet 'exotic' recipe today. Had this idea from the prawns i had for CNY reunion dinners at Granny's before I am married. My uncle will steam prawns stuffed with minced garlic and garnish it with very generous amount of chinese parsley. When i mean generous, its REALLY generous!! I really miss that dish now while i type.. slurp!!!

Ingredients (serves 4):

8 Big prawns - Jumbo tiger king prawns or those normal tiger prawns
Garlic ( i think i used at least 12 cloves?)
Butter ( you can substitute with margarine if you haven't got butter, thats what i did and it turns out not bad too)
Salt (sprinkle to taste)
Garlic Powder (from the brand Masterfood)

First, you need to cut a slit at the back of the prawn like how you remove its intestines/insils normally. The shell is a bit hard so I did that with the help of a pair of scissors. Cut the shell from the back of the head all the way near the tail then make an insert on the spine with a small knife. Remove the black intestine inside and run it under tap water. Flatten the prawn to shape like a 'butterfuly" with the back of the knife.

Mince the garlic as fine as you can, add in appropriate amount of butter, garlic powder, pinch of salt and mix it well.

Stuff the garlic mixture into the slit of the prawns.

Grill the prawns in a pre-heat oven of about 170 degree celcius on middle rack. When the prawn turns orange you can lower the temperature to 150 degree celcius for another 5-10mins for the garlic to turn golden brown. (Total grilling time about 15-20mins, use own estimation as different oven works differently, i keep watch on the prawns and don't dare move anywhere in case it got burnt)

Serve with Aglio Olio Spaghatti and pan fried sausages.

Aglio Olio

Spaghatti
Olive Oil
Garlic
Chilli padi
Dried Chopped Coriander leaves
Fresh Button Mushrooms

1) Boil the spaghatti with enough salt to taste for 8 mins or until Al Dente. (you have to put enough salt as this dish is not served with any sauce so this is the only time for seasoning)

2) Drain the cooked spaghatti well for later use.

3) Cut the garlic into pieces and sauteed lightly with chopped chilli padi in half cup of olive oil over a large frying pan.

4) Pour in the cooked pasta and toss it well with the Olive Oil mixture.

5) Fry the button mushroom with the same Garlic mixture you use to stuff the prawns. ( I have leftover mixture so i use that.)

6) Serve the Aglio Oilo by pouring the mushroom mixture on the pasta and sprinkle dried chopped coriander leaves . There you have mushroom aglio oilo!! (this is my first attempt and its quite a success just that i broke quite a lot of the spahagatti during tossing and you can't really wind it round your fork LOL!)

Table setting

P.S-I seriously stink after cooking. LOL!!!

Enjoy!!!

Aunty or SIA girl? Your choice.

When K suggest to buy this trolley bag from cold storage for our groceries, i was thinking why is he so "aunty" and so keen about a trolley bag? I even told him, "WOW lau so aunty, you pull the bag yourself k.. i am not going to pull the bag to NTUC or market".:p

However,I change my mind about this trolley bag today. :)

I have invited my friends over for steamboat dinner this evening, and since K is working and I took leave, I have to go to the supermarket for steamboat ingredient shopping alone. I need to bring the trolley bag in case I bought too many things and cant manage.

How to not look like aunty when pulling that bag

1) Wear something that makes you look younger. I wore a pink top with a big smiley face and match with black shorts. (no photo as i am very bad at cam whoring..)

2)Tie up hair into a ponytail. (a very high one that swings as you walk)

My wallet/wristlet is tucked neatly into the back pocket of the trolley bag..

and I am all ready to go.:)

Head up, chest out, stomach in ,ponytail swinging and lugging the trolley bag behind me, I walked down a distance of about 2 bus stops to the NTUC.
I don't know if i am sensitive or what but i saw a lot of aunties and uncle who are on the way back from the NTUC,hands full of plastic bags looking at my bag.. Do they wish they have one of this too? :D

At the NTUC, i put the whole trolley bag into the shopping cart.. and push the cart around to get my stuffs. At the cashier, i load all the groceries which are packed into the plastic bags into the trolley bag (still on the cart). After i am done with payment, i just push the whole cart with the trolley bag on it to the shopping cart station where all the carts are parked. I met an aunty who doesnt have a dollar coin and saw me coming she paid me 2x50cent coins to get my shopping cart. haha.. i just unload the trolley bag and that's it. :) Feeling almost hands free, i lug my trolley bag to MOS burger for breakfast while it sits neatly on the ground beside me and i happily go home with my trolley bag without any sweat. When the wind blow my fringe i can even swept it away easily. LOL!!

My purchases:

My grocery trolley bag is also a "stair climber". As my unit is not on the lift landing, we have to get this type.

Look at the wheels:

I have tried going both up and down the stairs and it works! But the trolley cannot be too heavily loaded as i feel the wheels may not last long if the weight is too much for it. (its a "first choice" brand, so you know you cant expect too much)

You do not have to feel like aunty to bring a shopping trolley around, you can imagine yourself to be like SIA girl. I used to work in a co for corporate training and i am suppose to bring training props in satchi luggage trolley bag down to trainer. And i remembered the trainer commented, " wow you look like SIA girl when you pull that bag". LOL

Look forward to our steamboat dinner tonight!!! :)

Cookie Baking (rubbing in method)

Found my very first recipe book (my secondary school home economics recipe book) from my mum's place and decided to do some baking at home.
Since i have quite a lot of ready ingredients at home, i decided to make cookies using the simplest method - Rubbing in method. And also, not forgetting to give my neighbour some, since they have been giving us egg tarts very often and its time we return them something. hehe..

Choco Mint Cookies

I have no choco chips at home so i improvise using the choco mint sticks. Cut into small pieces as shown:

Then add 50grams of butter into 150gram of plain flour, and cut the butter into the flour.

When its in small pieces, you can start to rub the fats (butter) into the flour. (Make sure you trim your nails botak to do this step. Not advisible for ladies with nicely manicured nails.)

While doing this step, raise your hand up higher to "incorporate air" into the mixture.

The mixture should resemble breadcrumbs before you stop rubbing. ( it also look a bit like those yellowish milk powder, you will see the difference in colour when you doing it. My camera not good enough to capture that..)

I swear this mixture is more yellow than before the fat is being rubbed in... u will know when u do it...

Next, pour in the 'choco mint chips and  sugar. The sugar should be about 75-100gm.. i using my own estimation.. (note that during this step its up to you what kind of flavour you want the cookies to be. IF you using savoury items for this e.g peanuts, pistachio, add some salt to taste)

Mix the mixture well.

Next, make a well in the centre of the mixture, add in some egg and milk to make it into a dough. Egg and milk should be added bit by bit while kneading the mixture into a dough with your hand.. by doing this you can know when to stop adding. The dough should not be too dry or too wet.

Next, roll the dough into balls of same sizes.. ( the size of a fishball) You can get your kids and hubby to help you.. it will be fun. :)

Flatten the balls with the fork.. ( as i do not have cookie cutter at home, this is the best way to shape the cookies)

Bake in a preheat oven at 180 degree celcius for about 20 mins. (you should be able to smell the cookie by then, beware not to burn your cookies and watch your oven and do not left it unattended for too long.)

End product:

The neighbour has nice feedbacks on it. But i  find it a bit dry.

you can add more butter than me and see if it turns out well. I made pistachio and sunflower seeds cookies as well. Same method. (did not take photo of the end products though)

Happy Baking!!! ^^

荔枝，梅子绿蒟蒻果冻- Konnyaku Jelly

This is one fast to prepare and healthy to eat dessert. It clears your intestines and make passing of motion very much a breeze... :)

Properties of Konnyaku Jelly (quoted from Phoon Huat Website)

High in fibre, Konnyaku helps to activate the function of the intestines for detoxification which can go a long way to prevent intestinal cancer. The weight conscious will love the fact that Konnyaku is low in calories while the fast expanding substance helps to give the feeling that the stomach is full. Health, taste and texture, it's jolly good jelly!


Lychee Konnyaku Jelly

First,prepare the jelly moulds by putting in the lychee pieces.

The heart shaped one is for K... a good idea for V day gift if its too last minute or inconvenient to bake a cake. :)

Next, prepare the water in a saucepan, add in konnyaku jelly powder, the lychee syrup water from the can and sugar. The ratio of water to powder is use is 700ml of water to half packet of powder.  Switch on the gas and start to stir the mixture with a whisk until it boils.

Off the gas once the mixture boils , continue stirring till there is no bubbles. Pour mixture into jelly moulds, 1/3 of the mould at a time. Chill in fridge for at least 3 hours before serving.

Plum Green Tea Konyyaku Jelly (J's invention)

What you need:
Plums, Green tea (bottled), Sugar to taste

Cut the plum pieces into the jelly moulds

Same thing as per above, mix the konnyaku jelly powder, sugar and green tea in the saucepan and bring to boil. Off gas after mixture boils, stir until bubbles disappear.

Pour mixture into prepared jelly moulds. Leave to chill in the fridge for at least 3 hours.

Alternative for the plums, you may want to make it more 'exciting' by using the plum in the choya plum wine. ;p

Personally i have not tried it, its just a wild idea... if you lao sai don't look for me. I am still thinking what to do with those plums, guess will treat them as tidbits. Slurp!

End product:


The Jellies

The lychee martini looking jelly in the dessert cups (look like hotel buffet dessert?)

Last but not least... THE HEART ( actually not really recommended cos konnyaku taste better in bite sizes. However, i just wanna add nolvelty. :)



Have a SWEET weekend!! Hope you like this! :)

Fuzhou Fishball Kueh Teow + Fried Kueh Teow

Not sure what gave me the idea to cook fishball kueh teow. But on friday i just told K i wanted to cook lunch for him on sat, so friday nite we went supermarketing for our fav Fu zhou fishball. (福州鱼丸） Its the fishball with minced meat inside. Bought some small cai xin (菜心）and minced pork as well.
Sat morning while K is at work i went to the wet market to get the Kueh Teow. Had fun 'shopping' in the wet market, it just bring back a lot of childhood memories. (haha i already v aunty when i young? )
I bought some 冬菜 ( those chinese preserved vegetables meant for soup and porrige) from a indian stall, v interesting eh? The indian uncle ask me what i want in mandarin, when i was looking at all the spices on display.. and i tot that is so impressive, i ask him if he has dong cai and he immediately know wat i want. I bought some tau geh and a piece of fishcake and i am all ready to cook my Fuzhou Fishball  Kueh Teow Soup!

Ingredients:

菜心，豆芽，福州鱼丸，肉碎，鱼饼，冬菜。

Wash and prepare all ingredients ready. Marinate the minced pork in sesame, soya sauce, corn starch and a pinch of salt.

1)Bring a pot of water to boil, add in vegetables, boil till its soft, remove.
2)Add in shredded fishcake and beansprouts until all floats to the surface, remove.
3)Add in fishball, boil till all float to the surface, remove.
4) Add in mince meat bit by bit using a spoon, it should look like small meatballs
5) Add in dong cai 冬菜 and cook till meat is cooked, add a bit of salt and soya sauce to taste.  ( i washed the dong cai before i put into the pot so its not that salty, and its also more hygenic. )


The cooked fishballs, fishcake and the vege

the soup (with just meat and dong cai)

The reason why i separate the ingredients is because i want the noodle to taste fresh. (
 like when you eat outside, they cook as you order)

Last but not least, the fresh kueh teow i bought from the wet market:

The kueh teow is very oily so when you handling it, you can use a clean plastic bag as a glove.

Serving:
To serve the fishball kueh teow, basically blanch/boil the kueh teow in another pot of hot water, ( to cleanse and remove the grease) drain it and put on your serving bowl. Top with the cooked vege, fishballs,fishcake beansprout, and pour the hot soup over it.

End product:

Its very nice.. K love the soup base. And i love the fishballs!!!!

The next day, we have leftover Kueh Teow, so I fried them.

I did not take photos of the processes cos i am not sure if it will turn out well.. the end product went well so i share with you. (ha i do not share unsuccessful attempts.. i DO have unsuccessful attempts!)

Ingredients:
Cai xin ( i only use half pkt for the fishball noodles, so here is the other half)
Beansprout and fishcake ( the leftover)
Red pepper chill (leftover fr the chicken essence chicken cube dish as i only used half of it)
Minced meat (marinated just like the one used for the fishball noodle)
Stock- left over soup base from the  fishball kueh teow
Garlic
Oyster sauce
Dark soya sauce
Light soya sauce

Fry the chopped garlic till fragrant, add in vegetables and oyster sauce, cook till soft, add in beansprouts,fishcake, diced red pepper chilli and minced meat and stir fry till meat is 3/4 cooked. Add in some stock ( left over soup) and let it simmer.
Pour in fresh Kueh teow and fry. When the mixture is even, pour in soya sauce and toss evenly. Put in 2-3 drops of dark soya sauce for the colour, cook till its about to dry, serve.

Note: beansprout is essential for frying noodles, good texture to bite. ^^

Hope you like this! If you ever try what i have shared, let me know k?

2 dishes 1 soup for a sat evening (两菜一汤的温馨晚餐）

Decided to cook a nice dinner for K and me.. initially planned 3 dishes and 1 soup, but the 3rd dish, cheese baked giant tiger prawns, couldnt be done cos NTUC doesnt sell it today! :(

Anyway this is what we have for today

1) 十全大补鸡汤 （Herbal chicken soup)
2）红椒鸡精洋葱鸡柳 ( Red pepper chili,onion with chicken fillet in chicken essence)
3）蘑菇枸杞波菜 (Spinach with button mushrooms and wolfberries)

十全大补鸡汤 （Herbal chicken soup)

you just need the following:

1) convenient herbal pack from supermkt or chinese medicinal hall. ( 十全汤包）
2) 2 chicken drumsticks

Remove all the excess fats from the chicken drumsticks. Clean it throughly.

Pre boil it to get rid of impurities, blood and excess oil.

Transfer chicken drumsticks to soup pot of boiling water and add in all ingredients except wolfberries. ( i added in some red dates as well)

Boil the soup for 1 hour under low heat on the stove. Add some salt and a bit of light soya sauce, to your preferred taste. ( i like it original so i added very little salt and K commented its a bit on the bitter side, but i reckon the soup is more 补like that, too much salt will kill the natural properties of herbal soup and so try not to add too much salt. ) ( salt gives u water retention!)

After 1 hour on low heat ( fire big enough for it to simmer) you can transfer to the thermal cooker if you have 1.. if not,then its best to leave it to boil for 2-3 hours.

Add in the wolfberries to the hot soup 10 mins before you serve the soup.

End product:

2) 红椒鸡精洋葱鸡柳 ( Red pepper chili,onion with chicken fillet in chicken essence)

What you need:

1) Red/Green/Yellow pepper chilli/capsicum ( you can add all for a beautiful colour, as only 2 of us eating, i only use the red one)

2) Chicken fillet ( cut into cubes/ small pieces)
3)  Onion and garlic
4) Chicken essence
5) Button mushrooms  (optional)
6) Water

Marinate the chicken fillet in a bit of sugar, salt, corn starch and sesame oil and leave it in the fridge until you ready to start cooking. I put in for 2 hours..


First, Fry the garlic and onion until fragrant ( i love this part most.. cos i love that smell!)

Next, add in the red pepper chilli, mushrooms and the chicken cubes..

Add about 5 tbsp of water and let it simmer.

When the chicken is 3/4 cooked, you can slowly stir in the chicken essence.

Let is simmer till chicken is throughly cooked, serve. ( the onions really taste heavenly!!!! K love this!!)



3）蘑菇枸杞波菜 (Spinach with button mushrooms and wolfberries)

What you need:

1) Spinach 中国波菜  (i recommend the one with red roots)
2) Button mushroom from can
3) Wolfberries  枸杞子

Personally i like the one with red roots cos i cooked it once and i think the taste is just different.  K love this too.

Chop off the roots and wash the spinach thoughly and rinse at least 2 -3 times as i notice this type comes with more soil and sand althou it taste better.

 I did not take photos for the other steps as K went to take shower and i told him i can manage.. haha.. but i notice i cant cook and take photo at same time.. but cooking veg is very easy.

1) fry garlic till fragrant
2) pour in spinach and add oyster sauce
3) add water enough for veg to simmer

Let the spinach cook in the frying pan/wok, and make sure enough water to simmer it..

When the spinach is cooked, remove from the pan (drained from the water for simmering) and lay them on a big serving plate.. best if there is a bit of depth for the gravy..

There should be remaining water left in the pan, that is a mixture of oyster sauce, garlic pieces, we will make a gravy with this...

Mix corn starch with a bit of water. Pour and mix into the pan on low heat.

Add in wolf berries, mushrooms and let it simmer until the gravy starts to thicken. ( you may stir in an egg if you want a 蛋花。。）When gravy starts to thicken, off the fire and pour the gravy on top of the spinach.

End product:

I am glad all these is a success today!! ^^

Hope you enjoy what we have for you. Happy cooking!!