Crispy Salt & Pepper Prawns

Hi all, I learn this very simple salt and pepper prawn from one of my friend JIAYUAN.
As you know, I love seafood especially prawnss
Whatever to go with prawns, I love them so much!

This is a very easy to make prawn dish, but it requires some deep frying before go to stir fry.

3 of the main ingredients for stir:
spring onion/shallot
garlic
 red chilli

Chop the garlic and chilli, and slice the spring onion then set aside for later use.

For the prawn, I put in some seasoning like salt and pepper before I coat them
with the egg and flour so that it has some taste.
Then I coat them with egg followed by flour (I mix in with some corn flour)
then deep fry them in a pot of hot oil at 165 degree celcius for 5-7 minutes
or until golden brown.

The picture above is how the prawns look like after deep frying.
Then in a hot pan with some oil, stir fry the rest of the ingredients for 2 minutes
or until the aroma comes out, add in the prawns and keep on tossing until
they are well combine.
Lastly, add in some salt and pepper for taste then it is ready for serve.
ENJOY!

Crispy Pork Scott Fillet / Pork Chop

Here I am back to my old time favourite - Pork chop!
I remember when I first came to Melbourne, 
I used to make pork chop a lot because he loves it so much.
At those time, I just simple pan fried it instead of deep frying it as it saves up more oil.
But of course, if you deep fry it its much more faster.
There's been a long time since last time I made this 
crispy pork chop so I decided to have something more oily tonight hahahahahaha

I really cant find a normal pork chop in the market, so I have to use this pork scott fillet as those
"smart heart" one is so expensive :(
I have no idea how it the texture once its cooked, but I think it not gonna be too bad.
For those who is after a normal pork chop, buy the normal pork fillet which
have not too much fats around the meat.
And because this is s scott fillet, I need to tenderise the meat by hammering it hehehe,
do this on you pork fillet everytime so that you can have nice eating texture once its cooked!
Some people also use some tapioca flour/ bicarbonate soda and rub it on the meat
to help in tenderising the meat as well.
I skipped this step, I normally didnt do this but you can always try it at home :)
Then I rub on some soy sauce + salt + pepper  + sugar on both side of the pork fillet.
Simple seasoning but will make you pork chop taste simple delicious!

The crumbling process :
(1) corn flour/flour
(2) egg wash
(3) bread crumbs

* You can directly ignore the corn flour  if it is more convenient for you
but with layer of corn flour before egg wash step will results is more crispy
and thicker layer coating on the pork chops :)
* You maybe also put a bit of salt in either the egg wash or bread crumbs if you want
the outer crispy layer to taste a bit salty, I do this sometimes because my hubby is
that kind of person that very concern about "strong & enough taste" :p
* I always use bread crumbs when I am doing my pork chops,
as it is just much more crispy than using regular plain flour. You can get bread crumbs
very easily in supermarket, and I also put in some dried parsley flake in the bread
crumbs mixture to give it some green colour (optional).

Tips: Make sure you cover the pork fillet with the flour first > eggwash >  crumbs.
Ensure each layer is covered properly so that you will have
even and nice crispy layer.

Here is my pork fillet that are ready to be deep fried!
You can see a bit of green colour on the outer layer, thats parsley flakes!
Deep fry the pork fillet in a pot of hot oil at around 160-170 degree celcius,
depends on the size and thickness of you pork fillet, adjust the temperature
if necessary :)

Woooooooooooooo
Nice golden brown pork scott fillet, it looks very crispy isnt?

*Make sure to rest them for 5-10 minutes if you want to slice them in pieces,
if not you will lost all the meat juice if you slice them immediately.

I also sprinkle on some toasted white sesame seeds for better presentation,
serve you pork chops with tomato sauce/ bbq sauce/chilli sauce while its still hot!
ENJOY ^^

Asam Pedas Belacan Crispy Fish Fillet with Rice

Crispy fish fillet go with onion and green chilli, serve with steam rice and homemade asam
pedas belacan.

Yummm

Very easy recipe and cooking method:
fish fillet
onion
green/red chilli
coriander for garnish

Stage 2 after the preparation of the ingredients:
Wash and dice onion into cubes, slice the chilli.
Cut the fish fillet into square shape, marinate it with pepper,
salt, bit of soy sauce and SAO XIN wine.
Get ready the flour and beaten eggs in separate bowls.

Marinated fish.
Should look darker in colour since there a bit of the soy sauce.
Leave in for 20-30 minutes.

Dip the marinated fish into beaten eggs, then followed by flour.
Deep fry the fish in hot pot of oil at 160 degree Celsius until
golden brown in colour.

Golden and crispy fish fillet, it taste so good even you don't eat it alone without any rice ^^

Then, get a small pan and heat up some oil.
 Stir fry the onion and chilli, add in some salt and pepper to taste.
Continue stirring until the onion slightly turn into yellowish color.
Serve the fish fillet with rice, belacan and onions, garnish with some coriander. 

I made this belacan by myself, it taste a bit sweet and sour and spicy!
Actually I want to make sambal but adding to much tamarind paste so it becomes a bit sour haha

Very simple recipe for this belacan:
Deep fried anchovies 100g-150g (I bought those that are still raw, so I deep fry then in a pot of hot oil until its crispy)
chilli paste (3-4 tbp)
tamarind paste (1-2 tbp), adding too much the belacan will be sour
1 big onion
sugar (2-3 tbs, depend whether you want it to be sweeter or spicy)
salt to taste

Method:
Use some warm water to mix with the tamarind paste until it is gravy.
Slice the onion.
Heat up some oil in a hot pan, stir fry the anchovies and onion for 2 minutes,
then add in the chilli paste and tamarind paste and juice.
Wait until it boils.
Stir and pour in some water (not sure about the quantity but it would be around 250-300ml, adjust the water amount until you get the consistency you prefer), add  in the salt and sugar.
Keep tasting the belacan, add more salt or sugar until achieve the taste that you want.
Continus stirring and cook for another 5-8 minutes.

Dinner is served!
Hubby likes its so much hehehe

Deep Fried Calamari (Sotong Goreng)

I am doing some experience with this crispy squid.
The one I have in OLDTOWN before is very yummy,
crispy and taste just nice!

You will need some squid tubs,
Cut them into ring,
not too thin and not too thick :)
Rinse them with water, then strain away any excess water.

The spices that I use are almost the same with the one I used in my American Fried Chicken.
Bit of turmeric powder,  paprika powder, pepper, salt,  sugar.
This time I put Around 2 tsp of 
curry powder into to give more colour and taste!
Remember to put more salt as
the squid itself is tasteless, you want to taste
something savoury in your squid other than the spices :) 

Mix them all up, and you will 
get yellowish colour like my picture.
The smell would not be pleasant until its cooked!
I marinate the squid for around 2-3 hours just to let all the flavour
soak into the squid.
If you don't marinate it, squid itself would be tasteless.

Then, dip the into plain flour, 
get all of the area covered with flour,
tap off excess flour and deep fry them into pot of hot oil (160 degrees celcius) until golden brown.
They must be covered with flour (look powdery) or
else you wont get nice and crispy shell 

There you go, calamari is served :)

Crispy Prawn Balls stuffed with Mozzarella Cheese

I got this idea of deep frying the prawn ball that coated with bread crumbs,
but with only prawn it looks too simple.
So I decided to add something that everyone love > MOZARRELLA CHEEZZ
With some lemon juice that squeezed on the top, this little prawn balls
become so appetising that you would not even care its a deep fried stuff!

Woooooooooooooo
Look at the cheese that melting all the way in the middle of the ball!

And of course, I will provide the recipe with no exact amount of ingredients ok?
Everything is measured according to feeling!
Ingredients:
Minced prawn
Flour (ratio is around 1/5-1/4 to the quantity of the prawn)
Bread crumb
Parsley Flakes
Mozzarella Cheese
Lemon
Eggs
Salt, Pepper and Sugar to taste

You can either mince up your prawn with knife or using chopper/ food processor.
Once you done with the mincing, mix it with flour.
If you want more prawn taste, do not put too much flour,
if this doesn't matter to you, you can add more flour.

Then add in salt & pepper (adequate amount) and a teaspoon sugar.
(You have to do this step according to your feel because I don't really measure the amount of seasoning that I put in)
Mix them all together then add in an egg white and mix until well combined.

Then, work on the cheese.
I roll them into a ball so that its easier to stuff it into the prawn meat later
and they won't come off or spreads everywhere.

Next step, you can start doing the ball by stuffing the cheese in the middle.
You might find that the prawn meat is a bit soft to work with,
but its ok as long as you get the cheese covered with the meat properly with no leak
and just shape it into a ball shape (it doesn't have to be too round, try to accept a little bit of imperfection).

Mix the bread crumb with around a teaspoon of dried parsley flakes and salt,
just to give some colour and taste to the outer layer.
Then, roll the ball along the bread crumb and deep fry it in a pot of hot oil at 160 degree Celsius.
The prawn ball is ready in around 6-8 minutes when it is golden brown in colour.

Serve it immediately and you will see the melting cheese coming out when you tear the ball apart!
Squeeze on some lemon juice and you will be addicted to these, just very simple ingredients
and making steps you can have a very nice meal at home, how nice is it huh??
Try it out and let me know :)

Super Delicious American Fried Crispy Chicken

Since I have use so much oil for deep frying last time, then I am supposed to reuse the oil
for several times in order to maximize its value right?
An excuse for myself haha.
Well, you can strain the oil to remove the impurities then use it for few more times to deep
frying so that you won't be wasting the oil, but of course use fresh oil is always
a healthier choice.
I learn to cook this fried chicken 2 years ago when I am still studying in Academia College.
This simple recipe can make a very delicious fried chicken that you can ever had at home!

Look at the crispy golden brown skin, juicy and hot flesh would never stop you from eating it haha

Get at least 10 drumsticks for 2 people, I am very sure you will be craving for more
after you eaten the first one.
This recipe is enough to deep fried at least 15-20 drumsticks depends on the drumstick size.
Well, of course I will choose the big and fat one haha

First thing you will to is wash the drumstick to remove any dirts or blood drips.
Then, remove all of the remaining fur at the end of the drumsticks,
remove excess skin or fats on the chicken.
After that, the following is a very IMPORTANT step:
SCRUB SOME SALT THE THE CHICKEN, DON'T NEGLECT
THE ENCLOSED PARTS AND ALSO UNDER THE SKIN.
MAKE SURE YOU SCRUB ENOUGH SALT OR
YOU DRUMSTICK WILL BE TASTELESS,
I CAN SAY SALT IS VERY IMPORTANT SEASONING IN THIS PART.

Then, proceed to the flour  session.
250g of plain flour + 3/4 tsp of salt + 1/2 tsp of turmeric powder
+ 1/2 tsp of paprika powder + 1/2 tsp grounded white pepper
Mix them all together until well combined.

Ready to cover your drumsticks in the flour mixture.
Do no throw away the remaining flour mixture,
you might need them later on..
Tap off the excess flour before you deep fried them.
Deep fried them in a pot of hot oil at 150-160 degree Celsius.
If your  pot is small, don't put in too many drumsticks at one time,
divide them into few batches to be deep fried instead.
Dumping too many chicken into the hot oil at one time would result in longer cooking time,
chicken meat is dry and hard even though its still crispy and golden brown in color.
While waiting for the chicken to be cooked, you can always cover the rest of the chicken
with the flour mixture, put them on a plate and set aside.
When the chicken is ready (golden brown in colour, should takes around 10-15 minutes),
the second batch is ready to go in.
But this time you will realise that some of the chicken that have been covered with flour
 doesn't look like when you have just cover them with the flour at the beginning,
this is because flour has soaked the moisture on the chicken.
Tips: You can always cover them "again" in the flour mixture before you deep fry.
Repeat the procedures above until you finish deep frying all of you chicken!

He is waiting for his brunch for too long, FINALLYYY

Yummmmmmyyyyyyyy

Hope you guys found this recipe and guidance is useful.
Tell me how does it work out ^^
Enjoy your chicken meal!

Deep Fried Crispy Prawns with Mayonnaise

Normally, people use flour to coat the prawns when they deep fry it, but I am using
bread crumbs just to get more crispy and thicker skin at the surface :)
I seldom do deep frying at home as it consumes lots of oil and lots of cleaning.

My hubby is craving for the prawns, keep looking at the prawns when I am deep frying it :)

I am choosing the prawn cutlets from Woolworth.

The Crumbing process and sequences :
Corn flour/plain flour >>> Eggwash >>> Breadcrumb

They are ready to be deep-fried!