I was just talking to my other Mommy friends & they too had similar things to share. The kids generally throw tantrums at their mom's & I think they love doing it. After all that enjoyment at the picnic, there was slight drizzle which has made my boy sick. He has been having high fever since saturday & is recovering now.
Since zion was unwell we did not do much over the weekend. We just took him out in the evening for a walk to the nearby mall. We suddenly happened to taste Dulce le leche ice cream at Baskin Robbins & loved the taste. Since I had all the ingredients to make this, I tried this one & It turned out amazing! I will be posting this recipe soon.
Coming back to today's post, Ramadan being around the corner, I wanted to post as many non veg dishes as possible . You wont believe that I have more than 50 pending posts sitting in my laptop. I create most of my recipes, I have even forgotten how I made some of them:) This is a recipe that I tried from one of my fav chef's book "Best of Wan" I love his recipes & this chef is very entertaining. He is a very famous celebrity chef in Malaysia & Singapore. I rarely try his recipes, coz they are very rich & addictive:) If you love rich Malay food, then you must try out recipes from his books. This is Prawns sambal Belacan which is very similar to rendang curry. This is how I made it & I would have slightly modified to suit our taste.
Making time: 45 mins
cooking time: 25- 30 mins
Serves: 4 people
- ½ kg / 1 pound of medium-sized Prawns cleaned
- 4 Tbspn oil
- Salt to taste
- 1/2 cup fry roasted decisated coconut
- 3 Tbsnp Thick coconut cream
- 2 tbspn Turmeric leaves finely chopped to garnish
- 2 Kafir lime leaf finely chopped to garnish
- 1 Tbspn Lemon juice
- 10 Shallots (Red Onions), peeled
- 15 dried Chilis soaked in hot water to soften and drain
- 2 Tbspn chopped lemon grass
- 1 Tbspn chopped galangal
- 3 Tbsp roasted dry Shrimps
- 3 Kaffir lime leaf chopped
- 1 Tbspn minced ginger & garlic
- 2 Tbspn chopped Turmeric leaf
- 1/4 cup water
- 1/4 Tspn Tamarind Paste
- 1/4 tspn Palm sugar (Jaggery)
- Heat Oil and sauté the Paste until fragrant. Lower the heat in order to not burn the spices. Cook slowly till oil surface or separates.
- Add around 1/4 cup of hot water & bring this gravy to boil. Immediately bring down the heat & add thick coconut cream
- Add in Turmeric leave, White Sugar (or Palm Sugar), and salt. Simmer until the gravy thickens.
- Add in the Prawns and continue to simmer until the water from the prawns releases & cook until the gravy is slightly dry. This should take not more than 5 mins.
- Turn off the fire and add in Kaffir Lime Leaves, turmeric leaves and roasted desiccated Coconut Paste. Stir them well.
- Prawns cook really fast so do not over cook them. If you cook longer they will turn out chewy/rubbery.
- Sometimes depending on the type of kadai you use, you might require more oil for frying the masala paste. So add it according to your preference
- If you life the dish more spicy add more chili's if you want.
- Try & serve this dish fresh to enjoy the juiciness of the prawns
- I would advice you to use fresh Prawns or shrimps.
- Since I dont like & stand the smell on ready Belacan paste, I skipped adding that & replaced it with dry roasted shrimps.