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Crazy easy tomato prawns recipe.

You know I’ve never cooked prawns in my life till today? Prawns seemed like a hard subject to tackle (by now you’ve probably realised that I have a lot of unfounded fears about MANY things) but with enough persuasion (read: pleading from the BF), I decided to try my hands at cooking it.

So I bought about 20 or so prawns from Tesco, which were surprisingly cheap…less than RM8 and looked for the easiest recipe I could find. Found it in one of my bargain bin favourites, “Chinese Gourmet Cooking”.

I tweeked the recipe a bit though, because I didn’t have broccoli or tomato puree. But the result was still tasty nevertheless :)

# – Tomato prawns.

Best of all though, it took me only 15 minutes to cook this, including removing the prawns whiskers.

The ingredients:

  • 15-20 medium sized prawns, remove whiskers
  • 1 green pepper/capsicum, cut into squares
  • 4 slices of ginger
  • 2 shallots, sliced
  • 2 tablespoons of cooking oil

  • The sauce, mix ingredients together:

  • 100 ml of tomato juice
  • 50ml of vinegar
  • 50ml of light soya sauce
  • # – First, heat up oil in a pan and fry the ginger slices and shallots till fragrant.

    # – Add the cut capsicum. Fry for about a minute.

    # – Then throw in the prawns and cook for about a minute (when the prawns have almost turned all orange)

    # – Pour in the mixture of tomato juice, vinegar and soya sauce. Cook for another minute till prawns are cooked through. Don’t cook far too long, you don’t want the prawns to turn rubbery!

    # – Delicious tomato prawns, DONE!

    Like I said, it’s ridiculously easy to cook this and it’s so delicious! As only tomato juice was used, the sauce did not overpower the prawns, allowing the natural taste to come through. It’s finger licking good!

    Posted in: Homemade Recipes, Seafood - Continue Reading

    Slow carb friendly – Peri-peri pork kebabs.

    If you’ve made the peri-peri sauce that I’ve blogged about before, this recipe would be super stress-less to make! I made about 1 litre of peri-peri sauce last week and it’s such a superb concoction! Great as dipping sauce as well as a marinade.

    # – Peri-peri pork kebabs.

    And so….I decided to make these pork kebabs by marinating the meat in the peri-peri sauce overnight. They were delicious! Tender, flavourful and absolutely juicy.

    The ingredients:

  • 300ml of homemade peri-peri sauce, recipe here
  • 400 grams of pork, cut into cubes
  • 1 green pepper/capsicum, seeded and cut into squares
  • 12 cherry tomatoes
  • # – First, pour the peri-peri sauce over the pork cubes and marinade overnight, covered.

    # – When ready to cook, pierce the cherry tomatoes, meat, onion and green pepper through with a skewer. Arrange them however your like :)

    # – Heat up a griddle that’s evenly coated with cooking oil. When it’s really hot, place the skewers on it. Cook for about 5 minutes then turn to cook the other sides.

    # – Peri-peri pork kebabs, DONE!

    # – Serve with a side of bean salad & some cumin flavoured yogurt and MORE peri-peri sauce, all good to go :)

    So easy right!?

    Posted in: Homemade Recipes, Pork - Continue Reading

    The crazy simple delicious 3 bean salad recipe.

    We’ve been eating a lot of beans thanks to the slow carb diet. Basically, we can still eat carbs, mainly to keep us from getting hungry but those carbs must be of “slow carb” type, which really means it has low glycemic index (low GI).

    Low GI foods release glucose into your bloodstream more slowly and steadily, preventing that dreaded sugar high —> sugar crash phenemenon that one experiences after eating refined junk food.

    So ingredients like beans and mushrooms are generally low GI and are permitted in our diet.

    This 3-bean salad is easy to whip up and so, so, so delicious. It changed my perception of beans entirely! Yes, I was beginning to get really sick of beans until I made this dish :)

    # – Crazy simple 3 bean salad.

    For the salad:

  • 3 cans of different beans (I used kidney beans, fava beans & chickpeas)
  • 1 green pepper/capsicum, seeded and chopped
  • 2 small red onion, sliced thinly
  • For the dressing:

  • 1/3 cup of red wine vinegar
  • 1/3 cup of granulated sugar (I used oligofructose, a natural sweetener for health reason)
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • # – First, put all ingredients of the dressing in a bowl and whisk till completely combined. Allow it to stand.

    # – Now, throw in the chopped green pepper into a mixing bowl.

    # – Followed by the sliced red onions.

    # – Open the cans of beans and pour it into a strainer. Then rinse them through till the water runs clear.

    # – Pour the beans into the mixing bowl.

    # – Give the dressing a final whisk and pour it all over the salad.

    # – With a spatula, mix it up well making sure the beans are well coated with dressing.

    # – Chill the bean salad for at least an hour before eating.

    # – Serve as a side dish. DELICIOUS!

    # – The salad tasted even more amazing the day after. The beans were chilled through & completely soaked up the dressing.

    Quick with no cooking involved. Absolutely delicious and surprisingly healthy. I’ve made this 3 times so far using different beans.

    Try it out!

    Posted in: Homemade Recipes, Vegetarian - Continue Reading