Fresh Prawn Fried Dumplings

I used to make this when my kids were little. Shannen was a grader then and there would be no  left over every time. They're so good that once you started eating, the idea is to finish all no matter how many or how big the bowl is. So, I also don't set a limit, I will just make a lot by batches, ha ha ha! those were the days. I think that a lot of you would be interested to do this because its very easy from ingredients to preparation down to cooking. Don't worry about the sauce, you can actually buy a bottled one instead of making your own. Besides, I did not bother to make sauce every time because I find it time consuming and bottled sauce taste good too. But if you want to experiment with the sauce, please do so... its worth it.

Ingredients:

4 packs of dumpling wrapper, round and vacuum packed ( app. 14 pcs per pack)

1/2 kg minced or ground pork meat

1/2 cup water chestnut ( singkamas) grated

1/4 cup young spring onion leaves , finely chopped

2 tbsp light soy sauce

2 tsp sesame oil

Pinch of salt, sugar and white ground pepper

2 tbsp cornstarch

46 pcs shrimp slices or you can use single small prawn.

2 cups vegetable oil for frying

Direction:

In a bowl, mix together the following: minced/ground pork, water chestnut, spring onion, light soy sauce, sesame oil, pinch of sugar, salt and pepper and cornstarch.

Mix evenly and set aside in the fridge for about 20 minutes.

Place 1 tsp of meat mixture in the center of the dumpling skin, then add a small prawn/a cut of prawn in the center of meat mixture. Make sure the prawn is covered with meat mixture.

Wet finger tips with some water and wipe around the edge of dumpling skin.

Just fold the dumpling by half. Use finger tips to lightly pinch the edge of the skin to make it stick.

With a little help of water at the edge of the skin, dumpling will be sealed tightly.

Heat wok or pan with oil over high fire. Reduce heat to medium fire.

Place no more than 5 dumplings at a time in the wok or pan, and fry till golden brown.

Drain fried dumplings on kitchen towel/ table napkin.

Now, its ready. Serve with dumpling sauce.

Dumpling Sauce:

Ingredients:

1 tsp sugar

1 tbsp hot water

2 tbsp soy sauce

1 tsp rice vinegar

1 tsp chili oil

1 tsp garlic grated

1 tsp sesame seeds

1/2 tsp sesame oil

Dissolve 1 teaspoon sugar in 1 tablespoon hot water. 

Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. 

Stir to combine. Serve with freshly cooked dumplings and enjoy!

Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones...I wonder how many types of dumplings in all. Hmmnnn... I don't want to count, for now let me enjoy and savor the taste of my home made dumplings.

Where's the party?

Menudo Sulipena Lasagna

I can't believe February has just ended like that and here I am struggling with my headache. As usual when I have it, I am all the more active and constantly moving. So, this lasagna came out because I have headache, oh great ! and its that good. I have left over Menudo Sulipena so I decided I wont cook but then I thought to myself, "Would my children want it again for the third time..Hmmnn I don't think so". Good thing I remember we have lasagna pasta left over in the cabinet. I just have to make a very nice white sauce to go with it.

Ingredients:

left over Menudo Sulipena

5 cups fresh milk

1 1/2 cup cheese combination of cheddar, parmesan, quickmelt

a little nutmeg

4 tbsp flour

4 tbsp butter

ready to bake lasagna pasta around 9 to 12 pcs

How to make the sauce:

Melt butter in a sauce pan over medium heat. Add the flour, stir constantly until it turns yellowish and paste like. Slowly whisk in the milk and continue to whisk until it simmer and slightly thickened. Add a little ground nutmeg and stir in the cheese and whisk until melted and it reaches to your desired consistency. Then I proceeded on arranging my pasta, left over menudo sulipena and white sauce. Cover loosely with aluminum foil. Bake at 350 or 180 for 45 minutes.

Oh my goodness.. and it blows me off...how could I pass the day without tasting this magical combination and I bet you too.. Thats why i love cooking and baking. The freedom to explore is so unlimited especially if there are people who I know would love to eat and enjoy. Lets eat. Lets giggle. Lets be merry.

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Delicious Cereal Prawn

At first I was not interested at all with Cereal Prawn. When I heard about it from a friend, I disregarded the idea and I thought ..cereal and prawn? how weird?...But its a specialty here in Singapore..so I thought that one cant live and get out of this country without trying their national dish.  My beautiful and kind friend during our cooking session, cooked this dish for us...and oh my. her version was so yummy.. I cant help myself from falling in love with Cereal Prawn.

Well to cut the story short. I decided to cook Cereal Prawn and I discovered that.. yes it is not difficult and from now on..it is included in my recipes. I never thought that Cereal would be so good with prawns. This is such an interesting combination and it has milk, butter and chili. The combination of flavor is somehow crazy but yes.. the result is incredibly delicious. Oh yes.. of course, I made some great changes..as usual.. lol!

Ingredients:
3/4 kg medium prawn cleaned with head, shell and tail intact
2 tbsp sugar
1 tbsp rice wine

combine together the ff:
2 cups Nestum Cereal, crushed into tiny pieces
1 tbsp non dairy creamer/powdered milk
1 tbsp sugar
2 pcs chili or siling labuyo (birds eye chili)
1/2 cup curry leaves
2 tbsp grated garlic
1/3 cup butter + 1 tbsp oil
1 cup of cooking oil (for frying prawns)

Seasoning for prawn:
1/2 tsp of sugar
1/2 tsp of grounded white pepper
1 tsp of chicken powder
1 tsp of corn starch

Batter ingredients:
1/2 cup flour
2 tsp baking powder
1 tbsp veg oil
1/2 cup chilled water

Direction: 
First, wash and clean the prawn, then put sugar and rice wine.
Set aside for 5 minutes then wash again. Drain them properly.
Marinate prawns with the listed seasoning, for at least 20 minutes.
Mix plain flour and baking powder in a large bowl.
Make a well in the center and pour in vegetable oil.
Cover with flour mixture. Gradually add in water and mix well to create smooth batter.
Consistency of batter should be smooth with resistance.
Heat wok with oil over high fire. Reduce heat to medium-low fire when oil heated enough.
Dip the whole prawn into batter then put into heated oil and fry till golden brown.
Repeat step till all prawns are done.
Next, using the same wok or pan but remove first the used oil, put butter and1 tbsp oil into the pan. 

Add garlic, chili and curry leaves. Cook until fragrant comes out then add the cereal mixture.
Cook while stirring constantly and make sure the cereal is crispy and wet with butter.
Lastly add the fried prawn. Mix well and now ready to serve.

Good Gracious! Heaven sent! I was such a fool to ignore you then. The magic of butter, cereal and powdered milk all rolled into one...I am so sorry for letting you down then.. and now I thank you so much for coming into my life ..I will never forget you..

Take a look at the crunchy cereal, the buttery flakes..so crispy and very addictive too.. the fusion of curry leaves and chili is such an interesting flair..it gives aroma and taste that is so wonderfully unique.. and yes, it has non dairy creamer/ powdered milk and sugar..

I cant describe the feeling, when you have made something extraordinary, its not meant for breakfast though it has cereal, non dairy creamer/powdered milk and sugar, lol! I tried it with my mountain of rice and yes..it was so good.. but I tell you it is a good Appetizer. the curry leaves and chili made it so much interesting...curry leaves are so good fried with butter, garlic and chili, they are very aromatic, crispy and tasty. I love them.. yum yum..

In case you are wondering what sort of a cereal I used, then here is the photo, but you can always find a better substitute I suppose.. and don't forget 2 cups of it with 1 tbsp non dairy creamer/powdered milk and 1 tbsp sugar.. and you know what I prefer non dairy creamer...try it!!! Happy eating!!


Where's the party?

Baked Creamy Potato Slices

Hello all, it took me awhile to post again. My laptop is out of my hand for quite sometime and my desktop was also down. Thank God, I have these two once again. I made this dish last New Year's Eve. Actually its a forgotten one, I used to make it when my kids were little. I was thinking what to make and I wanted a very simple dish in lieu of rice which will be great with meat. My daughter told me why don't you just prepare the potato dish, you use to bake one with cream and lots of cheese. Oh yeah, now I remember. It used to be my daughter's favorite until she gets tired of it so I stopped making. 

Ingredients:

4 whole Russet Potatoes, scrubbed clean or peeled

2 tbsp butter, softened

1 1/2 cup heavy cream

1/2 cup fresh milk or whole milk

2 tbsp flour

4 cloves garlic, grated or finely minced

1 tsp salt 

1 tsp ground pepper 

1/2 cup cheese ( combination of cheddar and parmesan )

Direction:

Smear softened butter all over the bottom of a baking dish

Slice potatoes, then cut slices into fourths 

In a separate bowl, whisk together cream, flour, minced garlic, salt and plenty of freshly ground black pepper.

Place 1/3 of the sliced potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times ending with the cream mixture.

Cover with foil and bake for 20 minutes or until potatoes are golden brown and really bubbling.

Add grated cheese to the top of the potatoes and bake for 3 to 5 minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Enjoy!

Just look at that...the real essence behind the picture is that.. the aroma will make you crazy and crave for more. Top with more cheese..go ahead..its creamy, yummy and a great comfort for the hungry, for the broken hearted, for someone whose happy, lonely or angry. Go ahead, eat your heart out. The greatest happiness on earth is when you do something and they eat ..and they beg for more... and they beg for more... they ask you to do it again and again. 

Hmmmnn...for now lets enjoy our time. I remember back home, our truest moment came with sweet potato, our local "kamote". I grew up in the province where the simplicity of life is so warm and natural. Theres no potato, no cream, no whole milk etc... Life is full of surprises.. Come in. Lets eat. lets giggle and lets be merry.

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