Sambal Chili Gravy Prawns

Ingredients:

800 g prawns

4 onion
1 lemongrass
10 dried chili, soaked and drained or to taste
3 cloves garlic

5 tbsp oil
1 tbsp tamarind bulb with 1/2 cup water
1 tsp belacan (toasted dried shrimp paste)
2 ½ tsp salt or to taste
1 tsp sugar or to taste

Method:

Blend together onion, lemongrass, chili and garlic to fine paste.

In a wok or deep saute pan, heat oil over medium high heat and saute blended mixture for 5 minutes or till fragrant.

Add-in prawns and stir-fry for 2 minutes or till turn into pink color.

Pour-in tamarind water and bring to simmer.

Seasoning with the remaining ingredients and let simmer for another short while till cooked thoroughly.

Dish up and ready to serve with steamed rice, bread or cooked noodles.

Steamed Minced Pork with Toy Choi (Chinese Preserved Vegetable)

Ingredients:

250 g minced pork (not lean)
1 tbsp tong choi (Chinese Preserved Vegetable)
1 tbsp shallot crisps
1/2 tsp light soy sauce
1/4 tsp sugar
1/4 tsp pepper
1 ½ tbsp water
1 tsp cornflour
1/4 tsp garlic powder

Method:

Combine minced pork with tong choi and all the remaining ingredients, set aside for at least 15 minutes.

Transfer mixture into a lightly greased heat-proof bowl.

Steam over high heat for 15 minutes and cooked thoroughly.

Dish up and best serve with steamed rice.