Thursday, May 3, 2012

STIR-FRIED PRAWNS WITH BEANS RECIPE. MORE COOKING TIPS. HOW TO CLEAN AND STORE WHOLE CHICKEN

STIR-FRIED PRAWNS WITH BEANS- a Vietnamese/ Cambodian recipe 

TEN COOKING TIPS 
1-How do you soften hardened bread? Wrap it in a damp towel and pop it in a warm oven for a few minutes. A few seconds in the microwave can "revive" bread 

2-How are baked potatoes cooked so that the skin is hard and yet the inside is soft? Use potatoes of the same size- Rub them first with olive oil to get the crunchy skin, start the oven higher (220C?) and then turn it down to 180 when the skin is harder. 
Use skewer, to check if they are cooked. I bake them at a high temp, 450F, the timing depends on the size of the potatoes and just check with a fork to see if they are tender 

3-If clams aren't spitting out sand are they dead? No. Clams that are dead will open up. Live ones use their muscles to stay shut. This rule works with mussles and oysters too. PS. Cockles will be just the opposite, if open, is definitely alive, if closed, they may still be alive too or dead.

4-What are the functions of egg in cookery? Among other attributes, eggs act as a binding agent as well as a setting agent in many foods from cakes to meatballs. The whites may be beaten to add volume to various dishes such as mousses and meringue. 
Eggs help the food coagulate, coat, glaze, or set the food Eggs are extremely useful just cooked as they are, coming in their own hygenic packaging (their shell), are quick to cook by boiling (soft or hard) frying, poaching, scrambling and as omelet, and also for their dense nutritional value. 

5-What can you use instead of eggs in chocolate chip cookies? You can use whip cream 

6-What signifies a guest is done eating? If a guest is done eating then they should put both their fork and knife together in the middle of the plate. it is common courtesy and good manners. 

7-How many ounces in a cup? In liquid measure: 4 oz equals 1/2 cup. In dry measure: 4 oz (e.g. walnuts) equals 1 cup. Also 16tbsp in a cup.

8-How full can you fill a crock pot? Allow about about one and half or two inches at the top of the crock pot. That allows for the heat to circulate and upon boiling, will not overflow. 
How to soften brown sugar that has hardened like rocks? Place a piece of bread in the box and close it. Leave it there overnight. It will soak out all the fluid that made it hard. ... wiki answers 

10-How to clean and store a whole chicken? After all pin feathers are removed- Evisceration in chicken, (inard) involves the removal of the contents of the body cavity plus the feet and head. Wash and squeeze the heart to force out any remaining blood. Carefully trim away the green gall bladder from the liver. 

Split the gizzard, should do lengthwise and wash away contents, next, peel and discard the lining away.. Clean the chicken body. Personally, i (cooking varieties), will soak it for half hour in water, with 4 tablespoons heap wheat flour added- that guarantees your fowl will not smell foul in the least bit. Rinse when done. To my nose, chicken does have a smell, even if it is so-called fresh. 

There is no need to put tamarind juice as in cleaning fish. If birds are to be frozen, wrap the gizzard, heart and liver with waxed paper and place it inside the body cavity. Spread in some nutmeg to improve taste while in storage. Store in a moisture/vapor proof bag and freeze.. wiki has taught me well.
RECIPE
Here is a simple and very appetizing dish, a Vietnamese/ Cambodian fried prawn recipe, which is not a far variance from ours. I saw this recipe from cookipedia - i tried, but made some slight adjustments to certain ingredients. I like this dish because the prawns were marinated 

PRAWNS STIR-FRY WITH BEANS, galangal and garlic – 

A Vietnamese / Cambodian style dish, serve with rice.
You may substitute galangal with ginger, tho it means a bit inferior in taste. I have reduced the soy sauce by more than half.. too salty since the fish sauce is salty as well. I used green beans instead, they are crispier. I kind of like the ghee for a twist in aroma and taste in stir fried prawns.
To my point of view, the lemon zest, lemon grass, galangal, fish sauce and ghee are base/ superior ingredients for this recipe. They should not be compromised.
Servings for 4
    Ingredients:
3 tbsp vegetable oil or ghee (be original)
4 garlic cloves- peeled and crushed
25 g galangal, (after peeling and grating)
450 g fresh prawns, peeled and deveined
1 medium size onion, peeled and chopped finely
450 g French beans, topped and tailed                            
4 tbsp dark soy sauce
Ingredients for marinade
2 tbsp fish sauce (3 as in original recipe- salty)
Juice of  two limes and zest of one
10 ml (2 teaspoons) jaggery or sugar
2 garlic cloves, peeled and crushed
1 stalk lemon grass – cut into 3 and crushed


METHOD

MARINADE FOR PRAWNS

1.  Add  fish sauce, lime juice and zest, sugar, garlic and lemon grass and whisk until the sugar has dissolved

2.  Add the prawns and marinade for two hours in the fridge

COOKING

1.  Heat 2 tablespoons of the ghee in a wok and add garlic and galangal.

2.Just as the garlic starts to color, add the prawns.

3.Stir fry until the prawns turn pinkish

4. Tip the prawns and juice into a bowl and set aside


5.Using the same wok, add the remaining 1 tablespoon of ghee and stir fry the onions for 3 minutes or until they color/ wilt.


6 Add the beans and soy sauce plus 2 tbsp water and cook for 3 minutes or so

7.  Tip the prawn mixture back into the wok and heat for a minute or two until the beans are cooked crisp tender

8.  Serve immediately 

46 comments:

  1. Very appetizing dish,flavorful and super yummy..bookmarked with thanks..
    cooking tips are really useful,thanks for sharing...have a great day:)

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    1. hi suja thank you , havean a nice day, happy being bookmarked

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  2. Lovely tips and a yummy prawn recipe..thanks for sharing..I will try to get all the ingredients and make the prawns..I love prawns the best among sea food.

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    1. hi shobha, you are a great chef and i will always remember you as my first real foodie guess blogger- have a nice day

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  3. When I arrived in Australia, first unusual meal that I had were prawns. Since then I'm in love...
    Vietnamese version is awesome!

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    1. hi jasna, that's a surprise, may be the balkans dont have prawns, cos u use the word "unusual". glad you like them..they are sweet and delicious.
      have a nice day

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  4. Receta muy sabroso me encanta sus consejos son muy valiosos,tiene hermosas recetas la seguiré con gran placer,abrazos hugs,hugs.

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    1. hi rosita, tahnk you for your visit. glad to know you. have a nice day

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  5. I love prawns!!!! Wan, thank you for baked potatoes!!!!

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    1. hi cindyrina, happy making crispy baked potato skin. have a nice day

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  6. Interesting cooking tips, Wan. I learned something new today. Have a great weekend :)

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    1. hi nash. happy weekend to you too. thanks and cheers

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  7. I love your tips on how to soften the bread because my one loaf can sit in the fridge for some time. Btw, I was in Vietnam and Cambodia in Feb and had a feast with their kind of food which is somewhat similar with the one you have shared. You bet this is what I would love to dig in, the lemongrass and lengkuas being my fav for cooking.

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    1. hi nava, i also like to eat bread and not waste them. have a nice day

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  8. Nice and lovely tips.Super prawn beens version is super.Have a great weekend

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    1. hi achuu, sure like your posts too. happy sunday

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  9. Useful tips and the prawns are appetizing!

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    1. hi treat and trick.. yes, fresh prawns are very appetizing, it's own natural sweetnesss, will make any cooking varieties taste delicious. have a nice day

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  10. prawns are my all time fav..this recipe sounds scrumptiously tasty..cant wait to giv a try now..:)
    btw..great to know your blog hits reached good height in past days..!
    yes, mine got a lovely height too..! thanks once again dear..:)
    keep rocking..!
    Tasty Appetite

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    Replies
    1. hi jay, i got a overwhelming support on your ambur chicken beryani here- glad you are my guest- got many more significant visits. cheers and have a nice day deart

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  11. Hello, first time here...Wow! I am so happy that I stumbled on to your blog...so much tips...and love the stir fried prawns recipe..do stop by if time permits.

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    Replies
    1. hi Nisa, thank you for coming over, glad to know you, do come again- i just visited your blog, wow, i like your posts dear. have a nice day

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  12. wah boleh nih untuk di coba tips masakanya...

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    Replies
    1. hi cik awi, you ambitous self can make you go far.. you just know the way and dare to do it. have a nice day
      cik awi seorang yang bijak. teruskan supaya jadi blogger yg sukses

      Delete
  13. I LOVE prawns! Although, I have sadly made nothing with them yet. Definitely need to by some this evening!

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    Replies
    1. hi and i am glad you like my posts. have a nice day cathleen and thank you for coming dear

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  14. Hi!! :) I miss your blog so much! my sweet Wan!:) I'm sorry for being absent for few days!!:) hehehe,.

    First, I would like to thank you for sending me your love and care through visiting and leaving comments on my blog regularly even though I don't have new post.. I love you Wan!!!:) Am good my friend, thanks a lot..:)Muaaaaahhhhhh!!:)

    And it's nice to be back with this special recipes from you here, .. wow!!!:) My kids and I love prawns, and this is another treat for us!:) I want to hug you tight for this recipe you've shared..:) This will be added to my cooking collections from you..:) And cooking tips from you was another gift for me, you know why, right??? Because, I learned a lot from your tips..:) Keep sharing more..:) Love yah!!:)

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    1. hi linda, i am soooooooooooo happy that you are doing fine. how's your cute baby - all i want to know is you and family are ok. yes dear, keep all my tips in your collection..ha ha have a nice day.. hugs hugs

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  15. Thank you for all the tips and great recipe. I'm a seafood lover and prawn is a must on my dish.

    Love the beautiful look of this blog. :)

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    Replies
    1. hi balqis, have a nice day and thanks for your comment.

      Delete
  16. Hey dear, I'm sorry I haven't been much around lately but I still read your posts whenever I get the chance because I learn a lot from them. I loved those cooking tips, will definitely prove useful.

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    1. hi andreea, yes, been a while, since you last got sick. hope you are ok.. have a nice day

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  17. Smells nice, sure delicious! Anything to do with prawns are my favourite.

    10days ago a Chinese chef fm the nearby Chinese restaurant came to my kitchen to teach me Fried Butter Prawns. (I am always exceptionally friendly with cooks fm whatever nearby restaurant hehe).

    Yesterday I tried on my own, Alamak, tak bole dapat texture yg diajar..I feel like crying!

    Cheers

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    1. hi katrina, you need to ask the chef for tips again..
      actually it is not that difficult.. if you learn first hand.. kadang2 recipe beria2 sgt ti takder apa2 pun..hands on lagi sedap, the chef hands on la tu. ha ha.

      i remembered those years when you taught me how to fry omelet with tomato sauce on one side and soy sauce on the other. cabbage etc inside.. yummy -have a nice day

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  18. I love prawns. This dish looks so tasty!

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  19. hi yummy chunklet. fresh prawns are so sweet. this case its marinated first, giving a richer flavor. have a nice day

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  20. I always find Vietnam style dish can be very refreshing. This look good. Have to write prawn in my grocery list.

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  21. That sounds great!

    --------------------------------
    Regards
    Spoon and Chopsticks
    http://spoon-and-chopsticks.blogspot.com/

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  22. Very delicious recipe! I will try this soon for my dinner. Thanks and I hope you can post more recipe like this. Anyway, you can also read more available about stir fry recipe, just Click Here!

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    ReplyDelete