Salt Pepper Prawn with Omelette

Usually people add prawn into the Omelette as Prawn Omelette. This dish is about the Prawns, therefore I didn't mix the eggs with prawns.

Ingredients:

1. 10x prawns

2. Garlic mince

3. Optional: Green onion leave mince

4. 2x Eggs (Stirred, added salt)

5. Salt and white pepper

6. Serve with vineger

Instructions:

1. Fry the Omelette first, then set aside.

2. Heat the pan with oil, add in garlic mince to fry until it's crispy. Add in salt/pepper too. I also add in dice yellow pepper (chopped finely), you can add in green onion leaves (finely chopped too
). Make sure to add enough salt so that it's tasty.

3. Add in prawns, quickly fry it until it's cooked. (You can cover it to make sure it's cooked quicker).

Then serve with the omelette.

Ginger Chicken with Seaweed

I cook very often nowadays since we moved to Macquarie Park. It is mainly because I do not like the food in Macquarie Shopping Center, next it's closer to K's company so he goes home often for his lunch.

I seldom follow recipes as I'm getting tired about it sometimes. So, I just grabbed whatever I have in the stock, then mix and match to have quick lunch ready in 30-45 minutes. This dish, is created based on my imagination.

Ingredients:

1. Dried Japanese/Korea dark seaweed (ready-to-eat packet) - 2 small packets - cut it into small pieces

2. Chicken dices (with skin on if you like) - marinated with salt/dark/light soya sauce

3. Ginger slices

Instructions:

1. Heat the pan with oil, add in ginger slices and cook until it's brown in color and crispy

2. Add in chicken dices and some dark soya sauce. Stir fry them in medium heat, until you find the skin is a bit brownish and crispy.

3. Add in dried dark seaweed and cover the pan for about 30 seconds to 1 minutes until you feel the dried dark seaweed is softer.

4. Remove the cover, quick stir fry them altogether. Then you're ready to serve.

Note:

If you're pregnant, I suggest you not to eat dark seaweed as it contains mercury.

Nasi Lemak

Saw a Kota Bharu version of Nasi Lemak, makes me drooling... Literally, nasi = rice & lemak = fat/oil, which means rice cook from coconut milk, which is fatty but marvelously fragrant & delicious.

Let me try to mentally recreate the nasi lemak from ingredients available in Sydney.

Rice:

- Coconut milk (from Woolies or Coles or etc.)

- Pandan leaves (saw it @ Harris farm market)

- Basmati or Thai fragrance rice.

Instruction:

Cook rice in coconut milk, tie two pieces of Pandan leaves together and stuff it into the rice to cook together. When cooked, remove the leaves and stir a bit.

Sambal:

This is the soul of nasi lemak, there are many different version of sambal, the basic formula is chilli, Belachan (get it from chinese shop), onion, sugar and stir fried until fragrance, then add some lemon sauce. Malay version of chilli paste (sambal) is usually sweet & salty comparing with Chinese or Hong Kong version, which is usually salty & dry.

Fried silver fish (ikin bilis):

Get the dried silver fish from chinese shop, deep fried it in oil for few minutes.

Pan-fried egg:

Get it here.

Curry:

Similar to butter chicken, just add some curry powder. Can switch of seafood or beef or lamb curry if not chicken.

Raw cucumber:

This is important to provide a cooling effect to all the high cholesterol & spicy ingredients above, peel and add a few slices as side dish.

For plating please refer to the photo on yum-oh blog. Let me know how it goes if you have tried it.