Tag Archives: Spicy

Assam Prawn

“Mouth-watering Spicy Saucy Assam Prawns, don’t you forget to cook more rice tonight?!”

I have the dried Spicy Tamarind Prawn, I am now featuring the “with Sauce” recipe!

This is a little different as I used tomatoes. First to neutralise a little of its strong spiciness, and also, to have some pleasant sourish taste in the dish.

The very appetizing sauce in this recipe yields flavour of sweet and sour, it’s reminiscent of Assam, with additional spicy taste. I called it Spicy Assam sauce. This recipe would be well-liked by whom does not really take much spicy food. Of course, I love it! Did not eat much prawns, I mixed its gravy with a large bowl of rice. It gave the same satisfaction to my taste bud. Let’s see: read more

Spicy Tamarind Prawns

“Spicy Tamarind Prawns that whet your appetite. Double your rice intake with it!”

I had no idea what to do with the prawns in the refrigerator and I must cook it by today as fresh prawns weren’t be able to keep for long.  Hmm.. wanted something spicy to excite my appetite. Ok! Would do an express cooking with the prawns this time, since it was a weekday. Simple condiment which could be found anytime in my kitchen, I made the spicy tamarind prawns.

My cooking method is also very simple. See below: read more

Kong Pao Chicken (宫保鸡丁)

Post & Recipe in English and Chinese (中英食谱)

“Famous Kong Pao Diced Chicken, an exquisite flavoured chicken dish that you would enjoy so much! 宫保鸡丁,一份你一定享受的爆炒佳肴!”

Kong Pao chicken (also known as Kung Pao or Gong Bao Diced Chicken) is a popular dish in Singapore, and many other Asian countries. This dish is a Sichuan cuisine, I heard. And, it was named after an ancient palatial guardian in Qing Dynasty.

Kong Pao chicken dish uses stir-frying method. It supposed to make with diced chicken, cashew nuts and dried chili stir-fry with dark sauce. So, it has been originally called as Kong Pao Diced Chicken. However, this dish has been modified with many other versions using chunky chicken meat and peanut instead. All depends on your liking, especially homemade dish, right?! read more

Javanese Fried Rice

“Javanese Fried Rice”

Owing this recipe to my site visitor, Babette, she asked me if I have Java fried rice last Thursday. So, this dish was cooked specially for her. Of course, we were the ones who got to eat the rice (chuckling).

The Java-style fried rice is spicy flavour. I added curry powder, but it was not where the spiciness comes from. It was the sambal belacan (aka shrimp paste chili) that contributed to the spiciness. You may vary the amount of sambal belacan, to your preference. Both curry powder and sambal belanca made this fried rice an extra flavoursome one! read more

Sambal Prawns

“100% success rate to cook with this quick and easy recipe. Get it served within 10min”

We like spicy food even my little one does **eats with drinking plenty of warm water along side (laughing).

Actually, I used sugar to ‘neutralize’ the spiciness. So, it is still acceptable by older children. Anyway, sugar acts as ‘flavour enhancer’ to the dish. So, instead of using MSG, I prefer to sprinkle a little bit of sugar to my cooking, especially fried/ pan-fried dishes. No worries, a pinch of sugar would never enough to make the dishes taste sweet. read more

Low Fat Singapore Laksa

“Instant made ‘low fat’ Laksa with abundance of sides to go along!”

I wanted to cook up a quick meal, Laksa seemed like a good choice. Hadn’t gotten any chance to prepare the ingredients in advance (as I did my marketing of the day during lunch hour), I started to wash and peel the prawns, cut meat into thin slides and soak bean sprout, etc. Set them aside, I boiled a pot of water for making the soup base.

Since I usually did not have much time to cook extensively after work, I used readily packed laksa paste which commonly available in any supermarket (about $1.70 and $2.50 per packet). Guilty as charged, with no excuse, but I truly thought it does come in handy and eases my cooking, at times. :)) read more