Nonya Fried Rice - MFF featuring Penang

Looks like I am not slacking after all, haha! Coming up with another post 2 days later...even I am surprise with myself, haha. Cutting a little close to the dateline...but better not doing it at all right? (self comforting) Anyway, this last post for this month is Nonya Fried Rice which I again adapted from out dear Phong Hong, thanks so much my friend! 

I have to say this is indeed a very delicious and flavorful dish! Really different from your usual fried rice. :P Most of the "punch" comes from the dried shrimp and fresh sweet prawns, yummy! To think that I didn't add much seasoning to that big pot of fried rice. So delicious! I followed Phong Hong's recipe pretty closely this time, here is my copy of it.

Ingredients for Nonya Fried Rice (Serves 4)
1 tbsp garlic, minced
3 large eggs, lightly beaten and seasoned with 1 tsp soy sauce and a dash of pepper
2 tbsp vegetable oil
5 tbsp vegetable oil
5 shallots, sliced thinly
4 garlic cloves, minced
50g dried shrimp, soaked and chopped finely
150g prawns, shelled and deveined
3 dried shitake mushrooms, soaked till soft and sliced thinly
1 tsp chili paste (I added so little because of my kids)
3 cups of cooked rice, cooled or overnight

Seasoning:
1 tbsp light soy saucce
1 tbsp oyster sauce
1/4 tsp salt
2 tsp caster sugar
a few dashes of pepper
1/4 tsp dark soy sauce

Garnish:
Thinly sliced spring onions
Fried Shallot crisps

• Heat up the wok and add the oil. Once the wok is hot enough, add in garlic and stir till aromatic.
• Add in eggs and fried till golden brown. Break it up with the spatula into smaller chunks. Dish up and set aside.
• Add the 5 tbsp oil at medium low fire. Add in the garlic and shallots and stir fry till aromatic. 
• Add in the minced dried shrimp and sliced mushrooms and continue to cool till fragrant again.
• Then add in the fresh prawns and cook till it turned pink. 
•  
• Add in the cooked rice, followed by the seasoning. Stir everything together till all the rice is coated with the seasoning and even colored.
• Lastly add in the fried egg and stir in well. Dish up and garnish with spring onion and fried shallots. Serve while still hot. Enjoy!

 It looks so ordinary, but the taste is extraordinary! Simply heart this, even my family was all praised, haha! Am so glad I still managed to attempt this even it was so last minute, haha!

Okay, will again submit this to this month's Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, have a great start next week!
Cheers!

Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce

Yes, finally! My kid's exam is over! It is such a relief and happy feeling. ;) I guess most of us parents just feel stressed out because the kids go through the grueling exam period. But now that it's over, no matter how she fare, I am contented that she had did her best. So from now on, we are all ready for our holiday plans, scheduling and packing, yoohoo! And since I was relatively busy with my kiddo's exam, I didn't manage to bake or cook all those things I had planned, namely for MFF and AB. I was even planning to bake a pumpkin cheesecake today for Halloween but had to let go since I ended up packing up my kids books and notes.*haiz*

Nevertheless, I did make something with pumpkin (in the Halloween theme. haha). Something delicious and homey for the family to enjoy. It's Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce....seriously delicious and comforting. ;D

Okay, if you have not eaten baked pasta before, you have got to try it! You will not regret it especially if you love pasta...like me. ;) I got this fabulous recipe from none other then MASA himself. Ever since HHB told me that MASA has a Taiwanese website, I've been visiting him ever since, lol! I think I will never get bored browsing through all those yummy dishes he cooks up. ;)) So maybe you can go check him out later....I mean go check his website out, haha!

Since our dear MASA didn't give specific amount in his recipe, I had to do a rough estimate on most of the ingredients. Okay, without further ado, here is my version of the recipe:

Ingredients for Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce (Serves 4-5)
15-18 tiger prawns, shelled & devined
400g Japanese Pumpkin (preferred but okay to use others if don't have)

•  Sliced thinly, 200g to be used for the Pumpkin White sauce while the other 200g in the gratin. Note that you can eat the skin too, just make sure you scrub it clean. ;)

2 tbsp chopped garlic
1 box of Penne Pasta
1 serving of White Sauce (see link for MASA recipe)
2 tbsp butter
1 cup frozen peas, defrosted
250g grated mozzarella cheese
4 tbsp grated Parmesan cheese 
2 tbsp butter
Salt & Pepper

For the White Sauce: 
30g butter
35g cake flour
400ml fresh milk
100ml dairy heavy cream

• In a sauce pan over medium low heat, add in butter. When the butter melted and started bubbling, add in the flour all at once.
• Quickly whisk in the flour and butter together till it comes together. Continue stirring for at least 2 -3 minutes to cook the flour, making sure not to burn it.
• Then slowly add in half of the milk and continue to whisk, making sure there is no lumps. 
• When the mixture has come together to a thick smooth consistency, add in the rest of the milk and heavy cream. Stir well.
•  
• Continue to cook the sauce till it thickens slightly. One way to test it is to use a wooden spoon or spatula and run your finger through the back of the spoon. If the sauce stays clear from the path, it's good to go.

Pumpkin White Sauce: 

• In a large pan, add in the 2 tbsp butter, then add in the chopped garlic. Saute for a minute and add in 200g of the thinly sliced pumpkin.
• After 2-3 minutes, add in the prawns and stir fry till the prawns just turn pink.
•  
• Remove the prawns from the pan (you don't want to over cook them). Leaving the pumpkins still in the pan, add in about 150ml of water and let it slowly stew for 5-8 minutes till soft.
•    
• When the pumpkin is soft, off the fire and let cool for 10 minutes.
• In the meantime, boil your pasta till al dente. Scoop out and set aside for use later. 
• Scoop the pumpkin and all the stewed water in the blender and zap it till its a smooth consistency.
• Add the pumpkin puree to the reserved white sauce earlier.
•   
• Mix it well till you get a smooth golden saucy consistency. Add a couple tablespoon of milk and heat up the mixture if it's too thick. At this point, give the sauce a taste test, you can add salt and pepper to make it the desired taste you like.
•    
• Preheat the oven to 180C.
• At this point, add in the pasta and stir well till everything is coated. Add in the cooked prawns, peas and stir well.
• Ladle the pasta mixture into a buttered gratin dish or bake dish. 

 

•  Now add in the rest of the 200g thinly sliced pumpkin, and spread over the mixture. 
• Lastly add in the cheeses, sprinkling all over the top. Pinch in bits if  the reserved 2 tbsp cold butter all over the top. 

 

• Bake in the preheated oven for 20-25 minutes till the top is bubbly and golden brown. Serve while it is still hot.

Bare in mind that the white sauce or the pumpkin white sauce can be made ahead. So on the day you need it, all you have to do is assemble and bake. Alternatively, assemble everything, freeze it and bake it as when you need. No harm done since everything is already cooked just needs to bake it up to melt those cheeses. ;)

Now, don't tell me you don't want a plate of this golden cheesy pasta? I had 2 by the way, haha! The sweetness from the prawns and pumpkin really gave this pasta a  full rich flavor. It's creamy, its sweet, it's cheesy, it's everything a comfort food should be. BIG YUM! Something to note, if possible, try to get Japanese pumpkin for this, as it's much sweeter, smoother and creamier. Worth every penny. ;)

Hope I have motivated you to cook this nice comfort meal for your family, if not for yourself. ;) 
Lastly, wishing everyone a spooky Halloween Day today! Cheers everyone!

My First Sambal Belimbing Prawns

I did it! I finally made an all traditional Nonya dish. :) I have to say it didn't come as easy as I thought. But somehow all the pieces just fall in place. *thank goodness* Let me elaborate. I was invited to join the Melaka Food Festival (I'm sure many of you are) for the month of August. I was really keen and eager, with plans to make some nonya kuihs. But then I told myself, why not make something out of the norm (for me), a savoury dish perhaps. So I started reading recipes online, browsed through books I owned. But sadly I have never made any of those dishes before, and thus was alittle hesitant to try, for fear that it might turn out tasting horrible.

Just over the weekend, some of the bloggers here in Singapore had a gathering and I was happy that I could join in. Prior to the gathering, Alan from travellingfoodies, had put up an offer to help harvest some belimbing fruit for those who might be interested to use it for cooking. Oh my gosh, of course I won't miss that! I could totally use that fruit for a nonya dish I read about! Belimbing is pretty rare here in Singapore...well at least I don't know where to get it, hahaha! So I have to thank Alan for passing me this precious fruit and thus making my first submission to MFF possible! Sounds a little dramatic, but it's true, haha! If you have not visited Alan's site before, you have better make your way there later....it has so many authentic nonya dishes that will make any nonya mama proud!

Okay back to my post. I have to say I am quite proud of the dish I made. My virgin attempt on a savoury nonya dish has really (fortunately too) turned out delicious. Sambal Belimbing Prawns:))

I believe this is also the first spicy dish that is posted here in HBS! Having two young kids at home just doesn't allow much opportunities for me to try out spicy dishes. :P *excuses!* Anyway, my kid did give this dish a small bite....she said "Mama...this is very nice...hah...hah...hah...too spicy!" The rest is history, hahaha!

The "venture" to getting this dish didn't stop just then. I was tight down with other matters over the weekend and didn't get a chance to get the other necessary ingredients needed for this dish, namely kaffir lime leaves, belacan, dried chilis and prawns. :P And I began to worry that those belimbing that Alan pass to me will not stay fresh so long. But luckily my MIL had some belacan to spare and my SIL had some dried red chilis as well. And just yesterday, Joyce from Kitchen Flavours posted her Sambal Belimbing Prawns. I was like "Goodie! Now I have a good and trusty recipe I can follow!" I know, what are the odds? I have to say, I'm really lucky that all these came in place at the right time to make it all possible, haha!

I adapted Joyce's recipe and made slight modification which I used ready made dried chili paste instead of going through the process of soaking and blending it. It is so much more convenient to me! *lazy me* You can get these ready made dried red chili paste at any supermarkets. ;)

Ingredients for Sambal Belimbing Prawns (Serves 4 pax)

350g fresh medium prawns

3 tbsp dried chili paste (Or you can use 30g dried chili, soaked till soft)

6 cloves of shallots

3 cloves of garlic

1/2 tsp amount of belacan (shrimp paste)

10 belimbing fruits, sliced 3 pieces kaffir lime leaves

1 medium tomato, sliced to wedges

1 medium red onion, sliced to wedges

1/4 cup water, or more

1.5 tsp sugar

salt to taste

1/3 cup cooking oil

• Remove the shells from the prawns, devined them. Marinate the prawns in 1 tsp of sugar and set aside for use later.
• Blend the chili paste, garlic, shallots in the spice blender till ti combines to a smooth paste. Set aside for later use.
• In a saute pan, heat up the cooking oil and add the paste in. Stir fry for 5 to 8 minutes till fragrant. Add in the kaffir lime leaves and continue to stir fry for another couple minutes.
• Now add in the onions and cook for 2-3 minutes. Then add in the sliced belimbing fruit and the water. Stir till combined and cover the lid for a minute

• Lastly add in the tomato wedges and prawns. Give it a stir, making sure the prawns are cooked and add sugar and salt to taste.

• Dish up and serve while still hot. Yum!

Overall a very flavourful dish...best eaten with a plate (or two) of warm steamy rice. :)) The sourish taste from the belimbing is not over powering but it tickles yout taste buds and makes you crave for more! The sweetness from the prawns compliments the whole dish very well, super delish! Now I wish I have more belimbing! Hahaha! I am so glad I made this, it somehow made me realise this kind of dishes are not so "intimdating". :))

Again, thanks to all that has helped me make this dish possible in my very own kitchen. ;)

This goes with out saying but I am proud to submit this to Malaysian Food Fest, Melaka (August) hosted by Yummylittlecooks and organized by Wendy of Table For 2.....Or More. Yay!


Have a great day all! Now go cook something nonya. ;D