Sunday, 31 July 2011

TOM YUM (HOT AND SOUR PRAWN SOUP)


I have been busy the past few days and was caught unaware that the deadline for posting a Filipino dish for the Kulinarya Cooking Club is today. Apologies to the club. The theme for this month is sinigang which is a sour soup, generally speaking. It is soured by  any ingredient of choice depending on the region the cook comes from: tamarind (the most popular), tomatoes, guavas, green maggoes, pineapple (my favourite). The main ingredient can be beef, pork, chicken, fish or prawns. A variety of vegetables goes in which results in a very tasty bowl of goodness. 



Athough I wasn't able to cook sinigang, I managed to rustle up a quick hot and sour prawn soup with the ingredients I've managed to find in my cupboard. Spiked with chillies, lemon grass and kaffir lime leaves, it is more tom yum than sinigang. Tom yum is a hot and sour soup that originates from Thailand and as the name connotes, is very yummy. Sour, salty and spiked with as much heat as you like. Or not. It is entirely up to you. So here it is, hot and sour prawn soup, a toast to heartwarming soups.




Ingredients for 4 servings:


20 king prawns, shelled and deveined (save shells for the stock)
1 tbsps. cooking oil
3 cloves of garlic, crushed
1 tsp. of chopped red chillies
1"x1" piece of ginger, sliced
1 lemon grass, smashed
4 c. fish stock or water
3 kaffir lime leaves, shredded
juice of 1 lime
3 tbsps. fish sauce
1 tbsp. brown sugar
1/4 c. spring onion rings
1 tbsps. roughly chopped coriander (cilantro)
slices of lime 


Method:


Heat up a wok. Add the cooking oil, then the garlic and chillies. Stir fry for 2 minutes, then add the prawn shells, lemon grass and ginger and stir again until the shells turn bright orange. Add the stock or water and the shredded lime leaves. Bring to a boil and simmer for 20 minutes. Strain into a bowl then transfer back into the wok. Bring back to a boil, then add the peeled prawns, fish sauce, sugar and lime juice. Simmer for 2 minutes or until the prawns are done. Do not over cook the prawns as they become tough. Ladle into a bowl or four individual bowls. Top each with spring onions, chopped coriander and lime slices. Serve hot.




Please visit the Kulinarya Cooking Club Members' blogs to see their sinigang recipes.



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Grilled Prawns, Pea Shoots and Noodle Salad
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Thursday, 28 July 2011

PEANUT BUTTER SWIRL BROWNIES


Life isn't always rosy, we all know that. There are days that are a deeper shade of gray. We just have to think of ways to cope. I don't drink nor smoke nor self-medicate but bake I do.

Monday, 25 July 2011

MIXED MEAT STIR FRY ON FUJIAN NOODLES AND LONDON'S CHINA TOWN


It is supposed to be the summer season but the weather seems to ignore the fact. All we had was one or two weeks of sunshine in the spring. It is either raining or overcast. Luckily, a little bit of sunshine has been forecasted for the next few days. It is not hot, just nice, mild with a dose of sunshine. These days are just so precious and few that we really have to take advantage of them. Of course the first thing that comes to mind are the leisurely activities that we have been dreaming of doing all the winter months. We went out to China Town in the weekend and it was so nice to stroll around without a heavy coat and a cold nose.

Friday, 22 July 2011

PORK, PEANUT AND CORIANDER POT STICKERS


Pot stickers as we say it simply in English or gyoja in Korean, gyoza in Japanese or Jiaozi in Chinese are all the same banana so to speak. They are little dumplings wrapped in circular flour pancakes, part steamed and part grilled or fried. The filling is usually made with minced pork and Chinese leaf (Napa cabbage). 


Monday, 18 July 2011

SLOPPY JOSE


Food that has a natural "come and get it" approachable look tops the list in appetite attraction. Although chef prepared perfect food has its audience, the appeal of relaxed, homey and familiar food has more connection to most. 

The imperfect, unkempt presentation of this dish is its strong point. The fact that the filling overshoots the buns gives it a high score on the drool-o-meter. This is my Philippine-Hispanic version of the American sloppy Joe. I cooked it Filipino style, based on a popular bread filling called giniling which simply means minced (meat). It is sautéed minced pork with tomato sauce, potatoes and raisins. 


PATATAS BRAVAS


Potatoes although eaten as a staple to bulk up meals, can also be a astand alone dish. In itself, it already has a lot of taste. 

Patatas bravas is a staple tapas dish which consists of fried potato wedges served with a spicy (hence the name) tomato based dip. The name literally means fierce potatoes. It is also sometimes served with a mayonnaise type dip similar to a seafood dressing but spiked with paprika and cayenne.

Friday, 15 July 2011

LOW FAT MANGO AND LIME FROZEN YOGHURT



As the summer sets in and the sweltering heat come upon us, it is time to once again indulge in our favourite refreshments. Unfortunately, unless it's a glass of iced water you're thinking of, there's always some calories involved. Our local supermarkets usually have special offers for ice creams making it all the more tempting to load up with our cooling but calorific creamy treats. 

Tuesday, 12 July 2011

TANDOORI STYLE CHICKEN


Indian take-aways are as popular as Chinese takeaways here in the UK. My favourite item on the menu is the tandoori chicken. 

I am always amazed at how Indian style barbecues are grilled in the tandoor (bell shaped clay oven). The intense heat part chars and part cooks the red stained meat and the resulting taste is just incredible. Not a lot of people would have a tandoori oven in their homes but a similarly spiced chicken can be cooked in the barbecue, in the oven or grill. The result, though not the same, is also quite delicious. Now that the barbecue season is on, it certainly is a good flavour to try on you next grilling session.

Friday, 8 July 2011

GRILLED PRAWNS, PEA SHOOT AND NOODLE SALAD


I have a very special post today. I am doing my very first guest post and it's at Chef Dennis at More Than a Mountfull no less.


Tuesday, 5 July 2011

APPLE CRUMBLE PUDDING IN A MUG



I try to have a bowl of fresh fruits all the time. The thing is, people at home either eat a lot of it and leave the bowl empty or not eat any and leave a bowl full of over ripe fruits. Bananas are made into banana cake or muffins, apples into pies  and soft fruits into fruit sauce. The apples languishing in the bowl this week has been rescued and made into apple crumble puddings. 



This dessert is a cross between French apple pie and Eve's Pudding (apple filling topped with a cake batter). I made them in a mug just for fun. They are delicious on their own but even better with vanilla ice cream, toffee sauce and more walnuts.


Yield: 8 puddings 


Ingredients for the filling:

8 eating apples
2 tbsps. of lemon juice
3/4 c. sugar
1/3 c. of walnut pieces
1 1/2 tsps. ground cinnamon
2 tbsps. all purpose flour

Peel and core the apples. Cut into small cubes. Add the rest of the ingredients in and mix.

Ingredients for the pudding:

2/3 c. soft butter
2/3 c. sugar
2 eggs, beaten
1 3/4 c. all purpose flour
1 tsp. baking powder
1/4 c. milk
pinch of salt

Cream the butter and sugar together with an electric mixer until very light and fluffy. Add the beaten eggs gradually while still whisking. Add the flour, baking powder, salt and milk and stir until mixed.

Ingredients for the crumble topping:

1/4 c. butter (room temperature)
3/4 c. all purpose flour
1/4 c. chopped nuts
1/4 c. of demerara or brown sugar

Put the butter in a bowl and add the flour. Mash with a fork until the mixture is crumbly. Add the sugar and chopped nuts and stir.

To assemble:

Portion the apple filling in oven proof mugs. 

Drop the pudding mix by the spoonful on the filling. Gently smooth the surface, making sure to cover the filling up to the sides of the mug. 

Scatter the crumble topping over it and bake, au baine marie, for 40 minutes until well puffed and golden brown. They may also be baked in an oven proof dish to make one big pudding.



All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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Self Saucing Chocolate Puddings


Coffee and Cardamom Sticky Toffee Pudding
French Apple Pie
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Friday, 1 July 2011

BAKED TILAPIA WITH TOASTED GARLIC, LEMON AND PARSLEY


Whole fish: love it or hate it. I belong to the fish loving faction and the sight of a whole fish excites me. I know that some people dislike coming face to face with the food that they eat but that's just because they are not used to it.