I have discovered a gem in the world of cooking. Of course, I have my recipe books and Mummy and my grandmother to consult to about how to cook. However, the use of the internet is such a refreshing way to look up any and whatever recipe you can think of! There are blogs, forums, Facebook groups, etc... And then I stumbled upon: Try Masak.
What's so great about them? They are a Malaysian Online Cooking and VIDEO Channel. Yes, you can learn how to cook by videos! And the best part is (unlike You Tube), you can find many many Malaysian recipes! It's far easier to understand how to cook a meal, particularly Malay dishes, because I think it is more complicated, requires more skills and also ingredients if compared to other types of cuisine. So that's why I visit Try Masak often! For all the other Western dishes, usually just the written recipes will do, I can read it and try it out without much difficulty. For Asian cooking, I'll consult Try Masak! :)
So one of the recipes I'm attempting by learning from the videos by Try Masak is Butter Fried Prawns (GASP!) To me it sounds difficult very difficult to cook, and I always just have it at any Chinese/Thai/Malay seafood restaurant.... It's always yummy yummy yummy! This recipe was also one of the most viewed recipes on Try Masak, so it is very popular. After much scrutinizing of the video recipe, I was off to try, here's the recipe, adapted to my tastes (with the video too!) :) :
BUTTER FRIED PRAWNS RECIPE (Resipi Udang Goreng Mentega)
16 pcs prawns - medium size (I think unshelled tastes better because it traps the juices when cooking)
2 eggs - lightly beaten
5 tbs. oatmeal (Nestum)
1 stem curry leaves
5 pieces bird's eye chillies (cili padi) - sliced
3 cloves chopped shallot
2 cloves chopped garlic
1/4 cup chicken stock
3 tbs. butter
1 tsp. sugar
Pepper & salt to taste
- Deep-fry prawns in hot oil for about 1 minute. Remove and put it aside. Don't overcook.
- Reduce the oil (at least by half or it will be too oily), and put in the butter. When it melts, pour in the eggs and stir to cook until they become crispy fried strings/pieces. -This is a technique to be mastered I didn't manage to cook the eggs well enough for it to be flaky and crispy like in the restaurants... :(
- Add shallots, chicken stock, bird’s eye chillies, curry leaves, salt, pepper and sugar. Stir well until frgarant and curry leaves wilt -This was when the aroma GETS to you, really amazing!
- Put in the prawns and oatmeal. Mix well to coat evenly with egg mixture.
- Serve piping hot with rice a side of rice.
Thanks Try Masak, Anyone Can Cook Indeed! :-D
P.S: Does anyone know how to make the egg flaky and stringy!!??