I think being a picker eater might be inheritance because I remembered my father bought many bottles of Bovril and it was like I only ate plain porridge with Bovril - two bowls of it each time. Hmm ... or was it because my mother doesn't cook? Maybe it was both.
My father once told me, he was glad he found Bovril as my appetite increased after adding Bovril in my meals. During that time Bovril contains beef and my father found it nutritious enough of a young kid *me!* who hardly eats. Well, at least it's better than eating plain porridge. He was the person who suggested using it when I told him about the feeding problem with my son when he was a toddler.
The Bovril in Singapore doesn't contains beef now due to the Mad-Cow disease many year ago. I know the ones in UK is back with its original containing beef. I do wish Singapore would import that too. I miss it.
I found out about Marmite during my teen years, the alternative choice if you are a vegetarian or can't take beef. It took me a while to get used to the taste. My son, however like it very much. My daughter hates both. *laughs* So no easy way out for me.
Other than adding Marmite or Bovril to your porridge or making it as a hot drink, you can actually cook using it. If you like Marmite or Bovril, you will like the dishes you cook it with and it easy too because since it rather flavourful, you don't need much seasoning.
For this dish, I'm using Marmite instead Bovril. If you like Marmite and have not tried cooking with it, why not give it a try?
- 10 Medium Prawns, slit the back and devien
- Corn Flour for dusting
- Oil for frying
- 50ml Water
- 4 pieces Rock Sugar (those in regular rectangular shape)
- 1 teaspoon Sugar
- 2/3 tablespoon Marmite
- Lightly dust prawns with cornflour.
- Deep fry prawns in hot oil till they turn red.
- Remove and drain prawns.
- Add prawns in a wok.
- Add in the seasonings.
- Stir fry in low till the sauce is thickened and almost dried up.
- Dish and serve.
- Click HERE for printer-friendly version of an original recipe.