SEAFOOD IN SPICY COCONUT BROTH

Coconut is not actually a type of nut but instead it is the fruit of the coconut palm tree. It is grown mainly across tropical regions, the versatile coconut fruit lends itself to a variety of uses for its different parts. In fact, in many countries around the world, coconuts are part of the daily diet.
Coconut water from a young coconut is a refreshing drink. It is sweet and is a popular thirst quencher in this hot tropical country of mine. The tender meat or flesh of a young coconut can be eaten just as it is as snack or made into jellies. The coconut milk which is obtained from the grated coconut meat from matured coconut are widely used in cooking curries ,desserts and local kuih.

Today I am using a whole young coconut to made this dish.

Seafood in Spicy Coconut Broth

Ingredients

One whole young coconut.

5 fresh red chilies

10 shallots

3 slices of ginger.

3 tomatoes, cut into wedges.

10 medium size prawns 

4 squids

20 scallops ( I used frozen one)

3 tbsp curry powder

A packet of coconut paste(50g)

Salt to taste.

1. When you buy coconut from the coconut stall, ask the coconut seller to open up the coconut 

      Like this.

  Keep the coconut water.

 

 A packet of water from a whole coconut 

2. Scrape out the coconut flesh or meat... Whatever you called it.

Keep the coconut shell. Will use it to serve the dish.

3. Trim the prawns , wash and keep aside.

4. Gut the squids. Remove the black ink. Wash clean and drain dry. For this dish I didn't remove the  

     membrane from the squids so as to get a pattern on the squids when you score it.

5. Defrost frozen scallops.

 

The uncooked seafood.

6. Blend chilies, shallots and ginger until very fine.

     Add 3 tbsp of curry powder to the blended spices.

7. Heat up 2 tbsp of oil in a wok. Put in the mixture of blended spices and curry powder.

    Sauté until fragrance and oil surface. 

8. Add in coconut paste.( use coconut powder if you can't get coconut paste)

9. Add in coconut water, coconut flesh and tomatoes.

    Let it boil.

10. Next add in the seafood. Prawns, squids and scallops.

11. Give it a few stirs, add in salt to taste, cook for about 5 minutes. 

       It is cooked when the squids turn opaque.

      Must not cook for too long or else the squids will become tough and rubbery.

Tadaaaa is done ..  The dish Is ready  to be served.

You may use the coconut shell to serve the dish for a different presentation.

If you like seafood , you will definitely like this dish. 

The sweetness of coconut water has enhanced the taste of this curry. 

It goes very well with a bowl of hot rice.

     This is my share.

 My the other half ate from here... He said awesome! To him anything spicy  is nice. 

    I hope you like my post today. Cheers and have a nice day.

      

SPICY BIG PRAWN WITH SMALL PRAWN

Dont know what to cook with the prawns you bought? Why not try this spicy prawn. If you like spicy food this recipe is suitable for you. 

SPICY BIG PRAWN WITH SMALL PRAWN

Ingredients

1kg of big prawns
50 g of dried shrimp (wash)
2 tbsp oil for frying

Blended spices

10 dried chillies(soak to soften)
3 fresh red chillies
3 lemon grass
8 shallots
1 thumb-size ginger
4 kafir lime leaves
2tbsp of dried shrimps

Methods

1. Wash and trim the prawns.   Peel half of the prawns  devine and keep aside the prawn.
2. Blend the spices ingredients until fine.
3. Heat up 2tbsp of oil in a wok.  Fry the shrimps until aromatic. Dish up and keep aside.
4. Using the same wok fry the blended spices until aromatic. Put in all the prawns. Fry until the prawns are cook. Put in 100 ml of water. Put in salt and sugar to taste. Finally put in the frief dried shrimps.(put aside some for decoration). 
5. Dish up and sprinkle fried dried shrimps and julliens of kafir lime leaves on top
6. Serve with rice.
                                   Shell and devein half of the prawns

Keep half with the shell

Peel onions, cut all the spices

And press the blender button....

Whizzzzzzz

And here is the blended chillies and spices...

It looks red hot

Sauté shrimps until aromatic

Dish up the dried shrimps

Fry blended chillies until aromatic.

Put in the prawns 

Put in some water. Season with salt and sugar.

Put in the fried dried shrimps at this stage.

Dish up and decorate with with dried shrimps and kafir lime leaves

Happy cooking and enjoy eating.

Cheers and have a nice day!

PRAWN MEE/ PRAWN NOODLE/PENANG HOKKIEN MEE

I have cooked this prawn mee many many times ,so I think it is time for me to document the recipe and share it here.  This prawn mee is well liked by everyone in the family.  This prawn noodle is not like the Singapore style prawn noodle which is stir fried. The Penang prawn noodle is served in superior prawn stock. Therefore we need lots of prawns to cook this dish. Let us see what are the ingredients needed for this awesome dish.

PENANG PRAWN MEE

 Ingredients

For the soup

2 kg medium size prawns

300 g pork ribs or chicken bones(I used chicken bones)

6pips of garlic

2 tbsp of oil

Rock sugar

Salt to taste

2000 ml water

 For Chillies paste  / sambal

20 dried chillies ,soak to soften

20 shallots

2 tbsp of dried shrimps

(Blend the above)

Salt and sugar to taste

Garnishing

Fried onions/shallots

Fish cake (sliced)

4 hard-boiled eggs(sliced or halved )

Prawns

300 g bean sprout(blanch)

A bundle of kangkong(blanch)

2 packetsyellow mee

1 packet of meehoon (soak)

Method

1. Wash the prawns and remove the heads and shell. Keep the heads and shells.

    

 Thanks to my girl for helping me to shell the prawns.

2. We need these shells and prawn heads to make the stock.

  

3. Heat up 2tbsp of oil in a wok. Sauté the garlic until fragrant. Put in the prawn heads and shell.

     Fry until  the shells change color. Put in water and let it simmer until you get the 'prawny'(if there is   

     such a word hehe) smell, for 30 minutes.

4. Strain the soup. Blend the shells and get the juice from the blended shells. Add to the soup.

   

    

 Sieve this to get the juice

5. Further simmer the sour. Now put in the chicken bones. 

    Cook the prawn in this stock for about 5 minutes and take out the prawns from the soup.

    Keep aside the cooked prawns.

6. While waitng for the stock to be ready, prepare the chillies paste.

    Heat up 2 tbsp of oil in a wok. Put in the blended ingredients and fry until fragrant  until oil surface.

    Season to taste.

7. Dish out the chillies paste and leave about 2 tbsp of it in the wok to fry the cooked prawn.

8. Now put about 3 tbsp a of the cooked chillies paste into the boiling soup. Season to taste by adding 

    in salt and rock sugar. (I didn't put any MSG in my soup). Simmer the soup for another 20  minutes.

9. Blanch yellow noodles. Meehoon, bean sprouts, kangkong in boiling water separately.

10. To serve, put some noodles, mee hon, beansprouts and Kangkong in a serving bowl. Arrange 

     prawns , egg and slice fish cake on top. Ladle boiling soup over and sprinkle with fried shallots.   

     Serve with chilli paste.

     

   Fried shallots can be done a day ahead and keep in airtight container.

   Patience is needed to get crispy fried shallot.

   

Crispy fried shallots. Thanks to my girl for this.

  Without this fried shallots the prawn noodles won't be nice.

   Drooling?

   I hope you like my post today.

   Happy cooking and have a nice day.  From Kim.

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