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Recipe : Tamarind Prawns with Squid and Petai Beans plus a cool and unique dessert!
0 comments Posted by Justin D. Pereira at 1:50 PM
Tamarind (Asam) Prawns with Squid and Petai Beans
Yesterday, my mum wanted to have lunch cooked by me and she pointed excitedly at the recipe of Tamarind Prawns found in this Malay cookbook. It particularly intrigued me as I have never cooked Malay cuisine before and judging from the recipe it was fairly simple.
Now one thing to note that Malay dishes are commonly believed to be fattening (maybe it is so), but I believe that has mainly to do with the coconut milk frequently added in a number of their curry and spice dishes. The Tamarind Prawns dish is by far what I believe to be almost all natural ingredients using natural herbs and spices. A very interesting concoction to whip up.
Left - Herbs and Spices ; Right - Mr. Squid
I went to the market and of course, couldn't resist adding more ingredients and shaping the recipe to my taste. I bought a squid and Petai beans as part of my now unique creation. (Of course some of you may have cooked this way before, but its always good to experiment without reference from anything. Intuition I always say=)
Left - Petai Beans ; Right - Prawns
After cooking the dish, I very much enjoyed the sourness of the tamarind, plus the fresh seafood taste of the prawns and squid all mixed together in one fine gravy. The addition of the petai beans added that unique taste (though not all may like it because it resembles...er...ah hum...flatulence) Serve it hot with steamed white rice, and I believe a satisfying, quick and easy lunch is made =) Yummy.
Interested in serving this to your guests and family?
Recipe : Tamarind Prawns with Squid and Petai Beans
Ingredients
- 300grams prawns. (Shelled or whole, up to you. But keep the heads please if you shell them)
- 20grams ginger
- 3 cloves garlic
- 1 stalk of lemon grass (serai)
- 2 pieces bird's eye chilli (chilli padi)
- 3 tablespoons of tamarind paste
- 1 medium sized red onion
- 1 squid, cleaned and sliced.
- 1 tablespoon sugar
- salt to taste
- water
- Tumeric (Kunyit) Powder (optional)
- If you shelled the prawns, keep the heads and with 1 cup of water, place them in a frying pan to make the stock. Remove prawn heads and keep the liquid left.
- Mix half cup water with the tamarind paste to create the tamarind juice. Note you might want to use your fingers to press out the juice from the flesh. Once done, remove the tamarind seeds and keep the flesh and juice.
- Slice ginger, garlic, lemon grass, chilli and red onion. Add to a blender and top it with 1 tablespoon of water. Blend till fine to form a spice paste.
- Heat 2 tablespoons cooking oil in pan. Stir fry the spice paste till fragrant. Be careful not to burn the paste. Add in the tamarind juice and flesh. Stir fry for 1 minute.
- If you have the prawn stock, add it now, otherwise Add in 1/2 cup of water. Let the tamarind gravy simmer a little.
- Add in the tumeric powder.
- Now add in the petai beans and squid. Cook for about 3 minutes. Add in the sugar.
- Once you are certain you are happy with the consistency of the gravy and the saltiness, stir in the prawns. Cover and leave to simmer for 1 minute. Top the gravy with more water if needed or simmer for a less watery gravy.
- Serve hot with steamed white rice. Enjoy.
Voila you have now created Tamarind Prawns with Squid and Petai Beans!
Steamed Coconut with Milk and Egg White
I chanced upon this interesting dessert at the Crystal Jade Restaurant. It had to be good otherwise my family and I wouldn't have gone back to eat it twice. The dessert is perhaps a remarkable idea by the chef and all credit goes to him or her, but I simply had to recreate the dish at home.
I have to admit that it didn't turn out restaurant style but I have got most of the recipe for this dessert down to pat. The texture of this dish served hot is very smooth, almost fine. Couple that together with the sweetness of the coconut and the softness of the egg white, mmmmm...I am sure you can imagine that savoury taste.
Click the link below for the recipe!
Its very easy to prepare and serve your guests and definitely a step away from the traditional fruits and jelly.
Steamed Coconut served with Milk and Egg Whites
- 1 coconut
- 1 egg white
- 1/4 cup of milk
- 1 teaspoon of sugar
- Prepare steamer. Make sure your coconut can fit into the steamer.
- Drain the coconut juice into a bowl. Keep the whole husk.
- In the bowl, add in the egg white, milk and sugar. With a whisk or fork, beat the mix until everything is like..well mixed.
- Pour back the mix into the coconut husk and steam for 45 minutes. Serve hot!
Have fun cooking!
My maternal grandma's birthday was celebrated about two weeks ago on the 28th of September and the family went to Asia Grand Restaurant to partake in her joyous feast. Located at Odeon Towers, just opposite the Raffles Hotel, Asia Grand supposedly offers some of the best Peking Duck you have ever tasted. Not surprisingly, with all regards to its rich name and grandeur that exudes from it, it is a dining room of top-notch service leaving you at ease and at comfort.
Chinese Character "Shou" signifying longevity for my Grandma.
As in tradition for Chinese Birthdays, red eggs is a dish of significant importance and not to be missed especially for the seniors. (My second aunt made them, looks good eh=). Steamed lotus longevity buns - a sign of longevity (did you guess from the name?) were also served upon our request at the birthday banquet. And I must agree, they were tasty as well.
Left - Red Eggs. Right - Steamed Lotus Longevity Buns
The main highlight of the dinner is arguably the Peking Duck. Presented Crispy Golden Brown, the duck looked like it worth any long wait. I particularly like the way Peking Duck is eaten. The crisp skin, garnished with a teaspoon full of gravy, sprinkled with some light garnish and then wrapped in a beautiful yellow pancake. It is a dish of simple, royal delight.
Asia Grand's Peking Duck I must say presents itself very well. Nothing beats settling down to dinner with a light and crispy dish. The thin layer of fat just under the skin complements with the smooth texture of the pancake and by placing everything on the prawn cracker served, ahhh what delight.
Rating for Peking Duck : 4.5/5
Winter Melon Soup with Seafood
 | An inspiring melon soup with a loving seafood stock served in the melon husk itself. The broth was deliciously hearty and very heartwarming such that it leaves a sense of satisfaction after each sip. Somehow, it just reminds you of the soup Grandma always makes. Serving size was very generous too with a handsome offering of fresh seafood in it. A definite must try if you ever visit Asia Grand. Rating for : 4.5/5 |
Steamed Live Prawns with Garlic
 | The steamed live prawns with garlic is the sweetest seafood dish I have tried. No no, its not the sugar but rather the authentic freshness of the prawns itself that gives rise to its aromatic taste. Tantalizing and fragrant, the garlic sprinkled generously on each half piece of prawn added remarkably well to the juiciness of the shellfish. Though I did find the light sauce broth a tad too salty for my liking, but overall an excellent dish if you would like to marvel in seafood freshness. Rating for : 4/5 |
Apart from all the traditional dishes served, I was particularly impressed by the Green Tea Braised Egg Tofu. It was enjoyable biting through the soft pieces while savouring the refreshing light taste of Green Tea. The light braised sauce that was ladled over it also served to add to the flavour of the tofu, bringing out the simplicity yet exquisiteness of the dish. Three Cheers for this dish!
Rating for Green Tea Braised Egg Tofu : 4.5/5
The Chicken, symbolism of the dragon and the phoenix and the coming together of families. Perhaps the most common dish in the entire dinner, yet still lovingly prepared with a roasted skin and tender meat. The taro chips at the side did not disappoint as well :)
Rating for Roasted Chicken : 3.5/5
In Chinese customs, noodles are a symbol of longevity. They are usually served long and whole without it being cut up. Remember that Peking Duck from before? Well, it was cut up and the meat deliciously whipped up with the noodles. Eat a bowl of Longevity Noodles and live a long life for the future.
Rating for Longevity Noodles with Shredded Duck Meat : 3/5
Grandma's banquet doesn't end here though. There were other dishes such as fish, mushroom and dessert being served, which I did not feature. Still, Asia Grand Restaurant provides some of the better quality Asian Cuisine around and with its not too expensive price, it certainly is a nice place to visit occasionally with your family.
Rating for Service : 4/5
Overall Rating for Asia Grand Restaurant : 4/5
No. 331, North Bridge Road. #01-02 Odeon Towers, Singapore 188720. Tel : 68870010 & Fax : 68870020
You've haven't Himawari, if you haven't been to Himawari.
5 comments Posted by Justin D. Pereira at 9:51 AM
Sashimi Extravaganza 1 - Tuna (back), squid (front right), salmon (front left)
I discovered this nifty little restaurant a couple of months ago while surfing the net for quality Japanese Buffet restaurants in Singapore. I have never heard of Himawari Japanese Restaurants amidst the popular and established ones like Sakae Sushi, Ichiban Sushi, Hanabi, etc. etc. In fact, I am decided to put my heart into action and finally present to everyone the best Japanese buffet restaurant I have been to so far. (It's my 4th time there, including today)
Himwari serves up A-La-Carte Japanese Buffet at affordable prices for a quality and satisfying meal throughout the entire week. I have only been to the Neil Road branch (there is another at SAFRA Mount Faber) but it seems to me like a home away from home.
The ambience is very cosy and relaxing with Japanese music being played in the background over the in-house audio system. But enough of the ambience! I am sure the food is what we are all here about still=)
You'd really want to read the whole article, click the link below to read the whole post about this excellent quality restaurant
The Sashimi
The sashimi served at Himawari boasts excellent quality and freshness. Though the pieces are sliced a tad too thick for that perfect mark, each piece actually gives that melt-in-the-mouth feeling. My biggest applause goes to the Ika Sashimi (squid) which is served up nice and translucent. [see Sashimi Extravaganza 1 for the Ika Sashimi]
Sashimi Extravaganza 2 - Salmon (front left), octopus (front right), Sword fish (center), tuna (back right), salmon (back left)
I have discovered that the more translucent that Ika Sashimi is, the fresher the dish. Judging from what I have eaten at the well-established Japanese buffet restaurants elsewhere, this is the freshest I have tasted so far. Each bite proved to be crunchy and sweet, with a smooth aftertaste.
The salmon (sake), tuna (maguro) and octopus (tako) sashimi are also of commendable praise. Quality is sincerely not compromised in the restaurant and I believe you have to try it to believe it =)
Rating : 4.5/5
Shabu Shabu - Beef Slices
Shabu-Shabu
Also included in the A-La-Carte buffet menu is the Shabu-shabu (Japanese hotpot). My general preference of the meat for the hotpot is the thinly sliced beef slices. Once again, freshness of the beef is guaranteed. You can actually see the lovely red colour of the meat!
Shabu Shabu - Before cooking
The hotpot comes with a wide variety of vegetables plus the slightly sweet and salty stock. Combined with the beef slices, they make up one excellent soup that is healthier and yet appetizing.
Shabu-Shabu - Ready to eat! Oh My Gosh, look at that beef!
It doesn't take long for the vegetables to get cooked and for the beef it takes even lesser time than that. I believe I placed the meat in for approximately 2 minutes and its ready to eat.
The beef was another melt-in-the-mouth winner and it complimented the base very well.
As a dip, the Shabu-Shabu comes with chilli and soy sauce. I'm wondering where the 3rd sauce went. Can't remember it but it tasted something like yellow bean paste.
Rating : 4/5
Wakame (Seaweed)
Appetizers
There are 3 different kinds of appetizers at Himwari. Namely, wakame (seaweed), hotate (scallop), and kimuchi (kimchi: Japanese name for the Korean preserved vegetables)
My recommendation would be to try the Wakame and the Hotate. The seaweed provided to be nice and crunchy and not too salty like those available outside.
The Hotate (Scallop)
The scallop too is equally as delicious, with the slices going very well as a snack between the main courses of the meal. *I reckon that my mum had actually ordered the hotate 4 times in one of my visits!*
Rating : 4.5/5
Agedashi Tofu - One of the oldest and most well known dishes in Japan
The Agedashi Tofu
I particular enjoy the Agedashi tofu available at Himawari. The silken firm tofu is cut into blocks and thereafter deep-fried with a light batter coating. There is another version of the Agedashi tofu and that version is coated entirely with a thicker batter and deep-fried to a golden brown colour.
However, this agedashi tofu (as you see above) is light and crispy on the outside with the broth surrounding it not too salty. Just right =)
Rating : 4.5/5
Left - Ebi (Prawn) Tempura, Right - Yasai (Vegetable) Tempura
Tempura
Available at Himwari as per standard of Japanese restaurants is the Tempura. Himawari's take of the Japanese style of deep frying resonates very well with whatever filling they use.
I must applaud the person behind the Tempura batter at Himawari as when served up, the coating is light, fluffy and crispy - with no overpowering taste or texture. You actually get to enjoy the stuff inside with the tempura acting as an excellent companion to it.
Kisu (White Fish) Tempura
The Kisu Tempura is a rare dish I have yet to encounter in other Japanese restaurants. The white fish is lightly flavoured with no unique taste such as the salmon or tuna. However, when this fish is paired with Himawari's tempura batter, it leaves you with the desire to take the second bite.
If I am not wrong, my family also buys this fish at the market (but it is seldom available). A rare dish that you must order!
Rating : 4/5
Gindara (Cod Fish) Teriyaki
Gindara Teriyaki
Another dish seldom seen elsewhere on buffet menus is the Teriyaki Cod Fish. Cod has and always will be expensive. Prized for their smoothness and cotton like texture, cod is perhaps one of the most premium fish available in the market.
Now you must be thinking how will a buffet earn when they offer cod! *They surely must have some reason...but let's not dwell on that* Rather, enjoy the serving of cod like you have never before.
The fish is wonderfully glazed with Teriyaki sauce, though it can be a bit too salty if you are not used to it. Prefer a lighter variant? Ask for less sauce!
Rating : 4/5
Deep Fried Soft Shell Crab
Deep Fried Soft Shell Crab
Oh my gosh, doesn't the list end with all these premium stuff? No!
The soft shell crab is excellent. That is my comment! Crispy and yet not coated with some heavy batter, you get to enjoy the crab in its entirety. Dip it with the light sauce that comes with it, and you are almost sent to Nirvana!
Rating : 4/5
Creamy Corn Croquette
Creamy Corn Croquette
My last dish for today's visit was the Creamy Corn Croquette. I don't know how any deep fried dish can get any better than this. It is simply creamy, with that hint of corn sweetness, deep fried to perfection. If not it classified as a deep fried dish, I would label it as a dessert!
Rating : 4.5/5
Mr. Yoichi Nakaoka - director of Himawari (right) with one of his young chefs at Neil Road's branch
In overall, a visit to Himawari with a small party will be an extremely pleasant affair. You get to enjoy the cosiness together with excellent service and quality food. It's no wonder that the restaurant was awarded the Wine and Dine 2007 Award last year. The food featured on this blog is just some of the premium stuff I recommend you to go for. There are many many more which even I have yet to discover. So don't forget to check the rest of the menu out=)
Now and then, Mr. Yoichi will come out and even ask his customers on feedback for the food. An act rarely done in Singaporean restaurants.
The dining area at Himawari's Neil Road Branch
Intending to visit Himawari? You won't be dissapointed =)
I'll be back! (for my 5th, 6th, 7th,.......visit)
Overall Rating : 4.5/5
SAFRA Mount Faber
2 Telok Blangah Way #01-10 Safra Mount Faber Singapore 098803
(Junction of Henderson Road and Telok Blangah Way)
Business Hour: (Monday - Friday) 1130 - 1500, 1730 - 2200, (Saturday, Sunday & Public Holidays) 1130 - 2200
Telephone: 62787778 Fax: 62760680
Neil Road Branch
114 Neil Road Singapore 088852
Business Hour: (Monday - Friday) 1130 - 1500, 1800 - 2230, (Saturday, Sunday & Public Holidays) 1130 - 2230
Telephone: 64380925 Fax: 64380926
How to get there to the Neil Road Branch by train?
Take the MRT train to Outram Park station, walk towards the Police Cantonment Complex and head towards Chinatown Plaza. The restaurant is just opposite Chinatown plaza.
The Prawn Gala served in Royal Albert's Old Country Rose Platter
After my little extravaganza with my grandmother (See the previous post or click here), I was left with nothing but 10 dollars in my pocket (sob sob). "Ring Ring", there went my phone (sorry for the gaudy ringtone, but if I didn't put 'Ring, Ring' would you have known its a phone?) and I was tasked with a simple all too easy plan to set up lunch for mum. The only catch, I had 10 dollars left.
Nothing too elaborate though, that's what I thought, just cook her favourite - restaurant style. So I went ahead to buy prawns, salted eggs, garlic sprouts, giant Thai lime. Approximately 8 dollars worth of ingredients. (Yeah I have 2 dollars left to pay for the booking of Badminton Courts tomorrow!) It really is amazing how the dollar can be stretched when there are stuff on offer. For eg. The Prawns were sold at 99cents per 100g (I chose about 20 pieces, about $3.00++)
Golden Pieces of Salted Egg Yolk drizzled like snow flakes (or rather hailstones because of the size) on the prawns!
This is one dish that is extremely high high high high in calories, fat and everything. But that is what makes it so good.
I won't be revealing the recipe here (it's my trade secret) - hehehehehe..for the future.
Today's creation included an extra dip made from a wondrous mix of butter, garlic sprouts, garlic, onion, mini peppers, salted egg, salt, sugar, lime, and more stuff which tasted very well with rice. Well that's what my mum said after she started eating it with rice instead of prawns with the rice.
For the prawns itself, I garnished it with more pieces of salted egg yolk (ones that were soaked in a spa like atmosphere though the hot liquid is butter) and the zest from the Thai big lime. Nice mix, I must add.
If you have eaten salted egg yolk prawns in a good Chinese restaurant before, this is perhaps what you can imagine about my dish. Though there is that thing about the extra kick from the dip =)
My mum enjoyed this dish [For less then 8 dollars] at her six star restaurant at home. I believe you will too when you make your own version of the fabulous creation =)
For dessert, you might want to pair it off with dragonfruit (like what I did) since they are in season and it is necessary to wash down all those goodness.
Let learn more about the dragonfruit (Click here)
A simple dinner need not consist of much. What I cooked up today was Buttery Prawns Sauteed in Garlic, an everyday Omelette and white rice.
Recipe : Buttery Prawns Sauteed in Garlic
Ingredients
- 10 Gray Prawns or Black Tiger Prawns
- 2 cloves garlic, chopped
- 1/2 teaspoon of salt
- Ground Black and White Pepper
- 2 Tablespoons Butter
- 2 Tablespoons Oil
1. Heat 2 tablespoons of oil in a pan.
2. Once oil is hot, place prawns in pan and stir fry till slightly half cooked.
3. Toss in the butter, garlic, salt and pepper at the same time. Stir the prawns to ensure even coating of spices.
4. Cook until all the prawns are nicely cooked.
5. Serve hot with rice.Note : Prawns are easily overcooked and once they are completely red, they should be served. This way, their juices are not lost to the heat and the freshness will still remain.
Cook's Tip : Usually the garlic will be stir-fried first to bring out their fragrance, but I chose to place the garlic in after stir frying the prawns. In logical processes the prawns will take a longer time to cook and if the garlic is cooked first, they will end up being burnt and bitter. So keep this in mind =) [I learnt this from my Chef Uncle Jack. Thank Unc.]
