IT'S TIME TO EAT !

 Hi Everyone Out There !

This is my 4th entry and I would like to share about my favourite food...

Hmm....I can't wait to share about my favourite food to all of U and when I talk about food...

Okay ! I will be telling about on  how to make a Sambal Prawns.

I  feel drooling when I saw the picture of this food...Yum Yum... :)

This sambal prawns recipe can be make for 5 people per serving.

Ingredients:

• 3 tbsp of cooking oil
• 1 no. of onion (chopped)
• 200gm of chilli paste (about 4 tbsp)
• 1 no. of onion (sliced)
• 300gm prawns (cleaned and shelled)
• 2 cups of water
• 2 tsp of salt
• 1 tsp of sugar
• 1 tbsp of light soy sauce

        

                                       SAMBAL PRAWNS INGREDIENTS

Preparation:

1. Marinate prawns with 1 tsp of salt for few minutes.
2. Meanwhile, heat cooking oil in a wok.
3. Stir fry the chopped onions till fragrant.
4. Toss in chilli paste and continue to stir fry under moderate to low fire.  Be careful not to let burn.
5. Toss in prawns and continue to stir.
6. Add water and continue stirring to prevent burn.
7. Toss in sliced onions and stir to mix evenly.
8. Stir in 1 tsp of salt, sugar and light soy sauce.
9. When water dries up a little, turn off the fire and scoop up to serve.

                

                                                 SAMBAL PRAWNS COOKING METHOD

Note that chilli paste gets burnt easily if left unattended therefore it is wise to stir continuously.  If you find that the chilli paste becomes too thick, add a little bit of water gradually.  You can always adjust the quantity of seasoning to tweak the taste to your preference later.  Chilli paste needs to be cooked longer to remove the raw taste of chilli so don’t be lazy if you want to serve Sambal Prawns! 

                

                                           SAMBAL PRAWNS IS READY  :)

De' SeconD ReciPe Of The Day :)

CHOCOLATE FUDGE

INGREDIENT

• 6 tablespoons butter

•  4 ounces unsweetened chocolate, coarsely 

chopped

• 1 cup evaporated milk (not sweetened condensed

•  milk), well shaken

• 3 cups superfine sugar

• 1/4 cup light corn syrup

• Pinch of salt

• 1-1/2 teaspoons vanilla extract

• 1 cup chopped walnuts

* Superfine sugar is finely ground granulated sugar and is  available in supermarkets with the other sugars.

PREPARATION

• Cut the butter into 1/2-inch cubes. Keep refrigerated.
• Melt the chocolate and evaporated milk in a heavy-bottomed medium pan over low heat, stirring constantly.
• Add the sugar, corn syrup, and salt. Increase the heat to medium-low and stir the mixture until the sugar dissolves. Wash down any sugar crystals on the side of the pan. Clip the candy thermometer on the pan and increase the heat to medium-high.
• Cook until the candy thermometer reads 238 degrees F. Occasionally stir gently just to scrape the bottom. Remove the pan from the heat. Add the vanilla. Do not stir. Dot the surface of the chocolate with the butter. Do not stir. Allow to cool, undisturbed, to 110 degrees F, about 30 to 45 minutes.
• Meanwhile, line an 8-x-8-inch pan with aluminum foil, leaving a 2-inch overhang. Lightly grease.
• Stir the chocolate with a wooden spoon until it starts to thicken. Quickly add the walnuts and pour into the pan. Cool completely.
• You can leave out the walnuts and replace them with 1 cup of pecans, pistachios, dried sweetened coconut, or dried fruit.

* STORE IN AN AIRTIGHT CONTAINER FOR UP TO 2
 WEEKS

              

Tempting right>>>YUMMY<<<<<<