Thursday, July 31, 2008

Grilled Prawns with Garlic and Cheese

Prawn is my all time favorite and the kids' too. I like it in whichever way it is cooked. I can have it everyday if not for the cholesterol, because I love to suck on the head too! Would it be a waste to throw it away?

Anyway, I had to stop myself from finishing the whole lot on my own. I didn't buy a lot of prawns as they were rather expensive due to their size. It will be either difficult to put in the stuffing if the prawn is too small or there won't be much stuffing.

If you have friends coming over, serve this. It's fast and easy. I bet they will love it too!

  • 8 large Prawns, cleaned
  • 2 tablespoon Butter, soften
  • 5 tablespoon Grated Parmesan Cheese
  • 1/2 tablespoon grated Garlic
  • 2 teaspoon Coriander stem, chopped
  • A pinch of salt
  • A dash of pepper (optional - you wouldn't need it if your prawns are fresh)

How to do it:
  1. Preheat oven to 170C.
  2. Mix all ingredients except prawns together and set aside.
  3. Trim off the legs, antenna and the sharp thingy (whatever you call that) on the head off the prawns. :P
  4. Slit the back of prawns, using either a kitchen scissor or knife.
  5. Skew the prawn if you want the prawn to be 'straight'.
  6. Stuff the slit back with the butter mixture.
  7. Top with extra Parmesan cheese if you like.
  8. Grilled till prawns are cooked and the stuffing is slightly brown.
  9. Serve immediately.

Wednesday, July 30, 2008

Corn and Crabstick Salad

If you have been to Ajisen, you might find this familiar. Yeah, I'm a copycat but please don't flame me hor.

I'm not a Ajisen fan but my kids are. Okay, they are only fans of their Ton Toro Ramen. They have nothing else there but that! Me, not being a fan, usually watch them eat if I bring them there for lunch. :P One of those 'watching them eat' days, I causally flipped their menu (I usually don't see it since it always the same thing we order) and saw this Corn Salad and went ahead to order it. I was cursing myself after that. Why? Because it $7 and I can make it myself.

It's basically crabstick, corn, tobiko or ebiko and mayonnaise, all mixed together. Add in some shredded Japanese cucumber for extra crunch if you like. (Okay, maybe they added some secret ingredient that I couldn't taste. I got no sensitive palate. :P) Simple?

In case you are wondering, I bought my ingredients from Giant IMM. I'm using Watties frozen Super Sweet Corn. And I steamed the corn and crabstick first. Let it cool before I add in the rest of the ingredients.

Try this at home or pay $7 for it at Ajisen. ;)

* All mixed up *

Durian Cake

My first recipe after a long break. I had wanted to post other recipes but I had to redo those dishes again just to make sure the quantity is right. So this is easier as I had referred this from a magazine. :P

I did this when durian was not in season but I just happened to see them in a supermarket. I knew I had to buy them. I ate some and when I saw the durian cake recipe from a magazine, I kept the rest for it.

This recipe, like the 15 minutes Cupcake, is really easy and almost fail proof. Try it if you like durian.

  • 250g Mashed Durian Flesh (original was using 170g)
  • 250g Butter
  • 150g Castor Sugar (original was using 180g)
  • 5 Eggs
  • 240g Flour, sifted (Plain/All purpose)
  • 2 teaspoon Baking Powder, sifted

How to do it:
  1. Cream butter and sugar til light fluffy.
  2. Add one egg at a time and continue beating.
  3. Add in durian gradually and beat for 2 1/2 minutes.
  4. Add in flour and baking powder.
  5. Mix well.
  6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
  7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)

Source and credits : Se Xiang Wei issue no. 101, page 74