Indonesian Recipe: Curry Prawns with Ladies Fingers

Indonesian Recipe: Curry Prawns with Ladies Fingers
Recipe from The Oriental Cookbook 50 Color Photos 5 countries recipes 109 pages 6 in x 8 in ISBN: 981-04-7529-2
Website http://specialasianfood.com

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Ingredients: 

Curry Prawns with Ladies Fingers

300g big red prqw2nw
200g ladies fingers
1 tbsp sliced onions
1 tbsp pounded ginger
3 tbsp cooking oil
1 1/2 cup water
1 tbsp sugar
Salt to tast
Springle pepper

Rempah:
2 tbsp pounded oniion
1 tbsp pounded dried chili
1 tbsp pounded fresh chili
1 tsp ground seri
1/2 tsp tumeric powder
1/2 curry powder

Method:
1. Wash clean the big prawns and slit the back to take out the dirt.  Cut off the feet and antennas and season the prawns.  Wash the ladies fingers and slice the onions and put aside.
2. Heat the frying pan and pour the cooking oil and fry the sliced onions for 3 min.
3. Add the rempah and fry for 6 min on high until there is a rich aroma.
4. Add the 1 1/2 cup water  sugar, salt, pepper ladies fingers and boil on high for 10 mins.
5. Add the prawns and cook for another 5 mins.
6. Serve hot with loaf of bread or fragrant white rice.

Serves 4
Preparation time: 15 min.
Cooking time: 25 min

Copyright 2002  SpecialAsianFood.com  All Rights Reserved

Sophia Lim
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
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Indonesian Recipe: Nasi Lemak

Indonesian Recipe: Nasi Lemak
Recipe from The Oriental Cookbook 50 color photos 5 countries recipes 109 pages 6 in. x 8 in.
ISBN: 981-04-7529-2
Website: http://specialasianfood.com
Order The Oriental Cookbook and get a free pdf Chinese Cuisines Snacks and One-dish Meal today!

Nasi Lemak

Ingredients:
300g medium-size prawns
4 chicken wings
300g kang kong
4 eggs
Roasted ground nuts
Fried ikan bilis
1/2 dessicated coconut
1 tbsp chopped garlic

Sambal:
1 tbsp pounded onion
1 tbsp pounded dried  chili
1 tbsp pounded fresh chili
1 tbsp blachan
1 tbsp buah keras
Methods:
1. Wash clean the prawns and slit the back to take out the dirt and season them.
2. Mix desiccated coconut with 1 bowl water and squeeze out the coconut milk to be used as 1st coconut. Mix the desiccated coconut with another 1 1/2 bowl water and squeeze out the coconut milk.
3. Use the 2nd coconut milk to cook the rice and 1st coconut to cook the prawns.
4. Heat the frying pan and fry the onion and sambal mixture for 6 min. until there is a rich aroma.  Add the prawns and fry another 5 min on high.  Set aside.
5. Rinse the frying pan and dry it.  Pour cooking oil enough to fry the chicken wings for 10 mins on both sides until golden brown. Set aside.
6. With the remaining oil fry the egg one at a time as purse egg.  Set aside.
7. Fry the ikan bilis likewise until crispy.  Next fry the copped garlic for 3 min and add the kang kong with some sambal for another 2 min.
8. Serve all the cooked food with the fragrant coconut rice.

Serve 4
Preparation time: 20 min
Cooking time: 30 min

Copyright 2002 SpecialAsianFood.com All Rights Reserved


Sophia Lim
Author-Founder
http://specialasianfood.com
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim

Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
and join as a Free Member of the Group. You can also join the below network.