2 Ingredients Easy Assam Prawn | 8 minutes Recipe|❤️ 只需两种材料的简易阿参虾 | 如何慢活...

2 Ingredients Easy Assam Prawn | 8 minutes Recipe|❤️ 只需两种材料的简易阿参虾 【Eng Sub】 @随食慢活FoodiEat 

元宵节快乐！元宵节快乐！这是我们新年必吃的一道菜—阿参虾，是跟家婆学的。简单快速又好吃。 Last day of CNY. This is our must have dish during CNY. Only 2 ingredients and less than 10 minute to cook. Learnt it from my late MIL. * 2 ingredients 两种材料 * No seasoning 无调味料 * 8 minutes recipe 8分钟完成

Original Recipe Here

（For 2 person, 2人份）

材料 Ingredients:

14 中型虾 Medium Size Prawn 1/4包阿参膏 Assam Paste

（可加）香菜点缀 (Optional) garnish with coriander 

做法 Method:

1. 少许油加热 heat frying pan with oil 

2. 加虾，煎到变色 fry till just cooked

3. 加阿参膏 add Assam paste 

4. 拌炒均匀 Mix and fry

5. 加少许水 add a bit of water 

6. 即可上桌 ready to serve 

7.香菜点缀 garnish with coriander 

（Video with English Subtitle) For full method, see video: https://youtu.be/NCgh9lMfwQU 完整做法，请看影片：https://youtu.be/NCgh9lMfwQU For written recipe: http://foodplayground.blogspot.com/2021 文字食谱：http://foodplayground.blogspot.com/2021 想看更多健康简单食谱， 记得在此订阅并按铃铛就不会错过最新影片： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 To see latest video, please SUBSCRIBE below, and press Notification : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 我的日常生活 Follow me on : Facebook: https://www.facebook.com/foodieatplayground Instagram: https://www.instagram.com/foodieatplayground Want to see more recipes? Check out: http://foodplayground.blogspot.com/ 你或许有兴趣 （Popular Playists）: 【简单健康食谱 Healthy RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayB2H1nwV570ZzFWxIh2bGGM 【简单蛋糕食谱 Easy Cake RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayD80kdZ2zVYYa3ooj_IOl1H 【甜品料理食谱 Dessert RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayAhn2CMCeN4M61m94iCYAXe 【饭锅料理食谱 Rice Cooker RECIPES】 - https://youtube.com/playlist?list=PLi0IEmHC2ayCi8ZNH-Yur_-AwUJaWu_so 【早餐料理食谱 Breakfast RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayC8o6TEFGEhTV_juZcQhFcg 【开箱分享 Unboxing & Review 】- https://youtube.com/playlist?list=PLi0IEmHC2ayAM40k5wTqcnIQStsjnsJp6 ❤️想看到更多关于新加坡美食、地点和旅游影片的话，记得订阅，留言、按赞、分享。订阅无需花你一份钱，但却会给我多一份动力去制作更多影片。你的举手之劳是我的一臂之力。希望你可以不吝啬地给我一点鼓励。谢谢❤️ If you like this video, appreciate if you can subscribe, like, share and comment to my channel. It doesn’t cost you a cent but it gives me the opportunity to show you more videos. Do press bell for latest notification once you subscribed. Thank you for watching! To subscribe: https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

Easy Simple Recipe - Foolproof Singapore Curry Mee 新加坡式咖喱面

I love all things with curry, be it curry puff, curry rice, curry with bread, with prata... the list goes on.
If you are like me, you will enjoy this easy to cook curry recipe. The ingredients i used is also very basic: just onion, potatoes and chicken thigh. I have cooked this N times and it never fail me.

Ingredients:
1 onion (slice)
2-3 potatoes (cut chunk) - I like my curry with alot of potatoes
1 chicken thigh  - I use skinless chicken thigh
2 tbsp chicken curry powder
100ml coconut milk
500ml water
1 chicken stock cube
1 tbsp soy sauce
a pinch of sugar

Method:
1. Blanch chicken thigh with cold water till boil.
2. Remove with heat and transfer to a pot.
3. Marinate chicken thigh with 1 tbsp of curry powder.
4. In the same pot fry onion till soften.
5. Add water and chicken stock cube. And 1 tbsp of curry powder. Stir well.
6. Add potatoes chucks and wait for it to boil.
7. Simmer for 15 minutes till potatoes soften.
8. Add coconut milk. Stir well.
9. Season with sugar and soy sauce.
10. Remove chicken thigh from curry and shred.
11. In a separate pot, boil noodle. (or beehoon)
12. Transfer to bowl and add in shredded chicken.
13. Add in potatoes and curry.
14. Ready to serve.

Tips: Add evaporate Milk for smoother texture.

我无咖喱不欢。之前上班时，每天都要买一个咖喱角配咖啡才满足。
吃咖喱时，无论配面包、配饭，或是直接吃咖喱面，都是我的首选。
最近，尝试用最简单的做法煮新加坡式咖喱面，不但非常成功而且很好吃又健康（我用很少油）。

食谱如上，做法请看视频。

[Use rice cooker] Steam mince pork with tofu 蒸豆腐肉饼

My mom used to cook this dish for me. It’s my comfort food. Is that yours too?
I always eat this with rice or porridge. And now I am on diet so I eat it on its own - with meat, egg and tofu, full of protein and nutrients. It’s a steam dish so it’s simple and healthy. And suitable for elderly and kids.

Ingredients:
1 unit of silky tofu  1块嫩豆腐
250gm mince pork   250克猪肉碎
1 egg   1个蛋

Seasoning:
1-2 tbsp soy sauce  一至二汤匙生抽
1 tbsp shaoxing wine  一汤匙绍兴酒
1 tsp salt    一茶匙盐
1 tsp sesame oil    一茶匙麻油
pinch of white pepper   白胡椒粉少许

Method:
1 Add all ingredients and seasoning together in a bowl and mix well.   把全部材料搅拌均匀
2. Steam in rice cooker for 15 minute.  用饭锅或其他蒸炉蒸15分钟
3. Garnish with spring onion and/or coriander. 可加葱花或香菜提味
4. Serve when hot.  记得趁热吃

P.S I used rice cooker to steam , means you can cook rice and steam this dish at the same time. Enjoy!

Question: What’s your comfort food?

这是我妈妈常煮给我的家常菜，也是你的家常菜吗？
做法非常简单，也非常健康。如果你正在减肥，这也是一道能当一餐的美食，不但有肉、有豆腐又有蛋，含丰富蛋白质，提供每天所需的营养。

Test and Tried - Easy Poached Egg 简单水煮荷包蛋

To be honest, I seldom poached egg. As I saw some video that require one to keep stirring the water in 1 direction when add egg to pot. So I always do what I am familiar with, do soft boil egg, hard boil egg, fried egg, fried sunny side up etc, until recently I saw a simple way to do poached egg from Simplyrecipes.com/easy_poached_egg, then I again experiment this method.

See my video here to see the method and result.

Verdict: when put egg to pot, the egg white run more than the video show but I am happy with the finish product, egg white is firm enough and egg yolk is runny. Most importantly, IT IS SUPER SIMPLE AND FUSS FREE!



You should try too! Do Subscribe and Hit Bell to get notify of new video upload.



水煮荷包蛋难做？这是我的既定印象。不过试了最近看到的博网做法后，发现原来做法可以非常简单。想知道怎么做，可以观看YOUTUBE视频一起做。相信你也可以和我一样做出零失败的水煮荷包蛋。

想观看最新视频，记得在YOUTUBE订阅和按铃铛以在第一时间看到我的最新影片！

Easy Oven Cooked Enoki Mushroom with Tofu 烤豆腐与金针菇

This is by far the easiest and no fail dish that I always cook. I did not follow any recipe for this dish as this is A dish I just thought of and put ingredients in oven. the two main ingredients are only 豆腐and 金针菇（enoki mushroom）. These two ingredients can easily be found in any supermarket and they are not expensive. I like it as it can be a healthy dish: Enoki mushroom is a good source of amino acid and tofu is a good source of iron and magnesium.
Before serve, I like to top with spring onion and coriander to bring out the flavour. I also use truffle salt instead of normal sea salt as it helps to bring out the flavour and sweetness of Enoki Mushroom.

Ingredient:
1 pkt of Enoki mushroom
1 tube of tofu (or egg tofu)
(optional) spring onion and coriander

Seasoning:
A pinch of salt and black pepper
1 tbsp Olive oil

Method:
1. Wash mushroom and tofu. Place on plate.
2. Drizzle olive oil on mushroom and tofu.
3. Sprinkle salt and pepper.
4. Put into 170 degree preheated oven for 20 minutes.
5. Sprinkle spring onion and coriander before serve.

I'm linking this post to Little Thumbs Up event, hosted by Joyce,
kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.

Fried Bean Sprout with Egg

This is a dish my mom always cook and also one of my favourite home cooked food. I'm not sure whether this is my mom dialect - Hakka dish but I'm sure this is a dish I eat since young. It's so simple and delicious, I can eat everyday.

Ingredients:
1 pkt of bean sprout (wash and soak with a bit of salt)
2 eggs
1 tsp fish sauce/soy sauce
A pinch of pepper
Salt to taste
Sesame oil (optional)

Method:
1. Heat pan with oil. Fry slightly beaten egg till just cooked.
2. Add bean sprout and fry evenly.
3. Add fish sauce and some water. Continue to fry till bean sprout soften.
4. Sprinkle pepper and salt, and drizzle sesame oil before serve.

I'm submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love.

Five Spice Fried Chicken Wings

That day I attempted to cook Sweet & Sour Pork, it was so good just eating the deep fried pork that we finished all without the sauce. So I thought I will marinate the same way with chicken wings and deep fry. I added five spice powder thinking it will enhance the taste. Here is the recipe:

Ingredients:
1 kg chicken mid wings

Marinate seasoning:
3 tbs light soy sauce
1 tbs cooking wine
1 tsp sesame oil
1 tsp salt
1/2 tsp White pepper
1 tsp five spice flour
3 tsp corn flour

Coating: (mix well)
1/2 cup Tepung Rangup (crispy flour)
1/4 cup water
Salt to taste

Method:
1. Wash chicken wings and marinate over night.
2. Coat chicken wings with flour mixture and deep fry till golden brown.
3. Ready to serve.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker .

Sesame Oil Chicken (麻油鸡）

This is one of my favourite dish that my mom cooked since my teens. And it's also one of Taipei night market "must try". I love the smell of it and even craving for it(even though I'm not pregnant, ha!) it is good for women during confinement as it helps to warm the stomach and speed recovery after deliver.

I followed this recipe as it reminded me of how my mom used to cook. My mom said she likes to use 糯米酒 instead of normal rice wine. So I used this wine to cook this dish also. I used chicken thigh without skin as I thought it is healthier. I used a lot of ginger as I love ginger! Rock sugar is important as it bring out the sweetness. Salt has to be added last, to prevent it from turning bitter. This dish is best to use black sesame oil. I did not indicate the quantity as you can moderate to your liking.

Ingredients:
Chicken thigh(without skin)
Rice wine
Black Sesame oil
Old ginger (sliced)
Rock sugar
Water
Salt to taste 

Method:
1. Heat oil and add ginger. Fry till fragrant.
2. Add sesame oil , continue frying.
3. Add chicken thigh and fry till just cooked.
4. Add wine and continue frying.
5. Add water and rock sugar.
6. Simmer for 40min to 1 hour.(add gooseberry in between, I omitted)
6. Before serve, add salt to taste.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker .

Black Bean Bitter Gourd

This is one of my favorite home cooked food which I will order from Veg+rice stall. That day my mom cut bitter gourd into half and gave me that half. And this dish just came to my mind. So I looked around for recipe, and this is what I followed. It was so easy and so tasty, I will definitely cook this again.

Ingredient:
Half bitter gourd (cut thin slice, soak in salt water for 15 minutes)
1 1/2 tbs LKK garlic black bean sauce
1 tsp sugar
Some mushroom (soak till soften)
Hao Chi to taste
Garlic (chopped)
1 cup water

Method:
1. Fried chopped garlic with oil till fragrant.
2. Add black bean sauce and continue frying till fragrant.
3. Add mushroom and sugar, stir well.
4. Add bitter gourd and continue frying.
5. Add water and simmer. Stir and observe.
6. Cook till bitter gourd soften. Add Hao Chi to taste.
7. Serve when hot.

I'm submitting this post to "Food playground giveaway".

GIVEAWAY: Lee Kum Kee Goodie Bags!

**Two more weeks to submit your post to win Lee Kum Kee goodie bags, that comprised of Lee Kum Kee XO Sauce, Hoisin Sauce, First Draw Soy Sauce and Chiu Chow Chilli Oil. Hurry! Before you miss the chance and fun of sharing your recipe.
You may submit more than one recipe.

How to win? See Here.

This is one example.

Braised Tau Kwa

I always wanted to braise eggs and Tau Kwa, the Taiwan way. So I tried with this recipe, as it's very easy.

Ingredients:
1 pkt Tau Kwa (dried tofu)
3 tbs First Draw Soy Sauce
1 tbs sugar
2 star anise
1 cup water
boiled quail eggs (optional)

Method:
1. Cut Tau Kwa in cubes.
2. Fry Tau Kwa till golden brown. Set aside.
3. Heat soy sauce, sugar and water in a pan or pot, till sugar melted.
4. Add star anise. stir well and simmer for a few minutes till fragrant.
4. Add Dou Gan (and quail eggs) into the pot and simmer. Turn Tau Kwa (and eggs) occasionally.
5. serve when hot.

I am submitting this post to "food playground giveaway".

1st Anniversary Giveaway

I wrote my first post in this blog during September last year, means this year is celebrating the first anniversary.

I'm very grateful for the support from readers in Singapore and around the world in this one year.

To show my appreciation, and thank you to Lee Kum Kee, for giving away 2 goodie bags to 2 lucky Food playground readers. Each goodie bag consists of 1 x Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture).

How to win the goodie bag?
1) Be a follower of Food Playground and *Likes* the FaceBook Page of Food Playground (see right side for badge),
2) Share your recipe using any of the above Lee Kum Kee giveaway item.

My intension for this contest, besides giveaway, is also to share. Just like why I start this blog and volunteer to be one of the AB host, is to share recipe and learn from one another.

To participate:
Who can join?
Everyone staying in Singapore. (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?
Step 1:
Be a follower of Food Playground and "Likes" the FaceBook Page of Food Playground (see right side for badge),

Step 2:
Cook/bake any dish using any of the above giveaway item: Lee Kum Kee Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture) from 20 Sept 2012 to 20 Oct 2012.

Step 3:
Post it on your blog between 20 Sept 2012 and 20 Oct 2012. Provide a link back HERE, stating you are submitting this post to "food Playground Giveaway"
Entries will not be accepted if the above is not included.

Step 4:
Email to Foodplayground@gmail.com in the following format:

Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
Attach your photo in the email.

Please use "Food Playground Giveaway" as your email subject. You may submit more than 1 entry.

Closing date: 20th Oct 2012. Results and roundup will be announced on Monday 22th October 2012.

***********************

Tofu with Century Egg

To kick start, I would like to share this Cold Dish recipe using Lee Kum Kee First Draw Soy Sauce. What so good about First Draw Soy Sauce as compared to other grade soy sauce is the first extraction of soy sauce brewing, means it gives a rich soy flavour and aroma to any dish you cook.

Ingredient:
1 block Silken Tofu
1 Century Egg (diced)
1 tbsp Soy Sauce Paste
First Draw Soy Sauce to taste
1 tsp Sesame Oil
2 tbsp Chicken stock
Pork floss and spring onion as topping

Method:
1. Mix Soy sauce paste, Sesame Oil and chicken stock in a bowl, stir well. Add First Draw Soy Sauce to taste.
2. Remove tofu from fridge and place on a plate. Top with Century egg cubes.
3. Pour the mixture into tofu and century egg.
4. Top with pork floss and spring onion.
5. Serve it cold.

********************

Lee Kum Kee "Fast, Fresh & Simple" Workshop

This is my first invitation to Lee Kum Kee event. This event objective is cooking together and eat together = encourage family and friend bonding. It was held at Cookyn Inc., Mervyn is our "teacher". He demonstrated some dishes that used Lee Kum Kee products(see below).

Vietnamese Spring Rolls with two Dips: (right) Hoisin Sauce with chunky peanut butter; (top) Plum Sauce with lime juice, fish sauce and minced chilli.

Tuna Tataki with First Draw Soy Sauce and Sesame Seed Oil Vinaigrette.
Sauce: mix sesame oil, first draw soy sauce, lemon juice and olive oil well.

(left) blanched baby Kailan with fried garlic and shrimp paste. (right) Silken tofu with crispy breadcrumbs coated with shrimp paste. Will try to cook shrimp paste with kailan dish next time.

Grilled Mini Chicken Burger. I liked the taste of the marinated chicken. marinate mixture: oyster sauce, honey, olive oil, soy sauce, hua tiao wine, salt and pepper.

Dried angel hair pasta with XO Sauce and crispy ikan bilis.
This is the last dish and also my favorite! Although I was very full from the food that was served before this, but I still finished the whole plate of pasta! Must be the crispy ikan bilis that do the trick.

Red fermented beancurd Lotus Root

Every year, My sister will cook 罗汉斋(mixed vegetable) with red fermented beancurd(南乳) and my mom will always cook Braised lotus root with red fermented beancurd for me. I had some roasted pork in the fridge and I have not been eating this for awhile so cooked this for dinner today. It is very easy to cook and it always taste good. This is the recipe:

Ingredient:
1 cube red fermented beancurd
1 stalk lotus root (sliced)
Some roasted pork
1 cup chicken stock and red fermented beancurd sauce
1/2 tsp Sugar to taste

Method:
1. Boil lotus root in boiling water and a pinch of salt. When soften, Set aside.
1. Heat pan with Roasted pork. Fried till fragrant, golden and oily.
2. Add fermented beancurd cube and quickly smash it.
3. Add lotus root and stir well.
4. Add sauce and chicken stock, stir well. Lower heat and simmer till lotus root turn soft.
5. Sugar to taste. Ready to serve.

I am submitting this post to very good recipes family challenge.

Miso Chicken Wings

I have tried baking fish with miso sauce, and it was very good. So I thought maybe I can use the same method for chicken wings. So I tried, so easy and o' so very good! Since then, I have been baking this and even marinated more and baked in oven as and when I want to eat.

Ingredient:
20 chicken mid wings
4 tbs miso paste
3 tbs mirin
3 tbs sake
2 tbs sugar
Honey optional

Method:
1. Marinate chicken wing with all ingredients overnight.
2. Bake wings in preheated oven at 200 deg C for 35 minutes.
3. Ready to serve.

Drunken Prawn 醉虾

That day I was craving for 醉虾, and I always have fresh prawns in my fridge, so I thought maybe I can try to cook this dish. I searched for a easy to adopt recipe and this is where I get my inspiration. I modified with the ingredients I had in my fridge.

Ingredients:
16 medium prawns
1/2 cup water
1/4 cup shao xing wine（绍兴酒）
5 ginger slice
1 tbs or more Chinese wolfberries (枸杞子）

Method:
1. Boil wolfberries and 1/2 cup of water for 10 minutes. Set aside.
1. Boil 1/3 cup of wolfberry water, ginger and wine.
2. Add prawn.
3. When prawn turn colour, add remaining wolfberry water.
4. Add salt for seasoning. simmer on low heat for 30 minute.
5. Add wolfberries and simmer on low heat for another 5 minute.
6. Serve when hot.

XO Sauce Instant Noodle

Saw a demo showing how to cook XO Sauce Instant Noodle from ”吃饭皇帝大”, as i like this dish, I quickly memorized and jotted down the ingredients and method. Since then, i have cooked this dish for many times, and each time was promising. Here is it:

Ingredients:
1 packet sesame oil instant noodle (don't throw away seasoning and sesame oil)
1 egg
1 onion (cut rings)
1 tbsp Oyster sauce
1/2 tbsp sugar
2 tbsp XO Sauce
3 tbsp water
Some prawn
Some bean sprout & chives

Method:
1. Boil noodle till just cooked. Set aside.
2. Fry egg with oil, fry like scramble egg. Set aside.
3. Fry onion till transparent and fragrant.
4. Add XO sauce and continue frying till turn dry but oily.
5. Add prawn and fry till half cook then add water and stir. Add oyster sauce, sugar, instant noodle seasoning and stir well.
6. Add noodle and stir fry on higher heat, add bean sprout and chives. Stir well.
7. Add egg and stir well.
8. Before serve, drizzle sesame oil and ready to serve.

P.S: instead of prawn, I added left over roasted duck. You can also add any other ingredients like chicken, cha xiu, etc.

Thai Style Pineapple Fried Rice

On the same day I baked banana cake, I also cooked pineapple fried rice for my friends. This is the recipe I get my inspiration from and modified from it.

Ingredients: (for 1 bowl)
2 Garlic (chopped)
3 shallot (chopped)
1 bowl of cooked rice
1 egg
2-3 rings of canned pineapple (cut to cubes)
1 lap cheong (Chinese sausage)
1/4 cup chicken stock
1 small box of raisin
1/2 tsp turmeric powder
1 tsp fish sauce
Hao chi to taste
1 tbsp Pork floss

Method:
1. Fried garlic and shallot till fragrant.
2. Add sausage and fried till cooked. Push aside.
2. Fried egg, like fried scramble egg and push back garlic and sausage.
3. add stock, fish sauce. Stir well.
4. Add cooked rice, pineapple cubes, raisin and turmeric powder, stir fried for awhile till fragrant and dry.
5. Do tasting, if not enough, add 1/2 tsp Hao chi at a time till ready to serve.
6. Top with pork floss.

Crab Meat with Eggs

That day I bought a packet of crab meat. Initially wanted to cook with packet shark fin soup. But I forgot about the idea after looking through recipes for inspiration. This was the recipe I followed and it reminded me of this Chinese dish I had in Chinese restaurant. I omitted some ingredients and only used crab meat and eggs.

Ingredients:

150g Crab Meat
2 tsp Chinese Cooking Wine
1/4 tsp Sea Salt
3 Eggs
A dash of White Pepper
2 slices of Ginger, finely chopped or minced
3/4 cup Chicken Stock or Water + 1 tsp Corn Flour
1 tsp Sesame Oil
1-2 tsp Soy Sauce

Method:

1. Combine crab meat, Chinese cooking wine, salt, eggs and pepper. Lightly beaten and set aside for 10 minutes.
2. Heat oil on low to medium heat gently fry the egg mixture until lightly firm. set aside. (Do not brown the eggs)
2. Add oil and turn the heat on high, cook ginger briefly. Add chicken stock, soy sauce and sesame oil.
3. Bring sauce to boil and mix in the eggs. Continue cooking and let it simmer on a low heat for a minute.

Osaka Toast

I fell in love with okonomiyaki when I was in Osaka. I had it in a very small shop in a small alley in Osaka. The chef cooked okonomiyaki in front of us the tepannyaki way. The ingredients were fresh, the crust was crispy and the sauce was so flavourful. It was unforgettable. Recently I read a post by carol that replicate okonomiyaki on a toast and I was inspired to follow as I had all the ingredients(i didn't have bacon so i used prawn and I omitted seaweed). It was good but something was missing.. if add okonomiyaki sauce it will be superb! So if You are interested to try, do add the sauce. Here's the recipe:

Ingredients: (for 2 serving)
2 slices of bread
6-8 cooked prawn
60g cabbage (grated)
1 egg
1/4 tsp salt
50-60g mozzarella cheese
Some mayonnaise and bonito flakes

Method:
1. In a bowl put cooked prawn, grated cabbage, egg and salt and mix well.
2. Preheat oven at 200C deg.
3. Top bread with mixed ingredients and mozzarella.
4. Bake in oven for 10-12 minutes till cheese melted.
5. Remove from oven. Squeeze some mayo on top and top with bonito flakes. Ready to serve.

Yam in red 红运（芋）当头

Every year, My sister will cook 罗汉斋(mixed vegetable) with red fermented beancurd(南乳) and my mom will always cook Braised lotus root with red fermented beancurd for me. So this CNY, I thought of using yam to cook with it. It is very easy to cook and it always taste good. I think the Chinese name is better and it's auspicious. This is the recipe:

Ingredient:
1 cube red fermented beancurd
1/3 yam (cut into chunks)
1 tsp garlic
1 cup chicken stock
100g mince meat
Sugar to taste (optional)

Method:
1. Heat pan with oil. Fried garlic to fragrant.
2. Add fermented beancurd cube and quickly smash it.
3. Add mince meat, cook and stir well.
4. Add yam and chicken stock, stir well. Lower heat and simmer till yam turn soft.
5. Sugar to taste. Ready to serve.

I have submitted this post to Aspiring Bakers #15: Auspicious dishes for CNY(Jan 2012) hosted by wen of Wen's Delight

Easy Curry Tuna Pizza

I like to watch "省时间达人“and always inspired by how the guest chefs cooked. There was a few episodes that showed how to make pizza in different ways. I was inspired and came out with my own version:

Ingredients: (1 serving)
1 pc Spring Home frozen prata
1/2 can curry tuna
1 small onion(diced)
2 tbsp mozzarella sliced cheese

Method:
1. Pan fried frozen prata without any oil till golden brown and fluffy. Set aside.
2. Heat Pan with vegetable oil, fried onion dices till transparent and fragrant. Off the heat.
3. pour tuna in a bowl. Add fried onion dices and stir well.
4. spread tuna evenly on prata. Sprinkle cheese on top.
5. Put in preheated oven at 160 deg C for 5 minutes.
6. Ready to serve.

Verdict: I liked the crispy prata crust! Although it was smaller and thinner than normal pizza, it was very filling. After having one for breakfast, I was already full.