Fried Rice In The Crispy Bowl

FRIED RICE IN THE CRISPY BOWL

Hi, i have great idea today, I want to modification my fried rice recipe, cause about a week ago I just made Chicken Fried Rice aka Nasi Goreng Jawa and now I want to combine two kinds of food become one amazing simply food, I call it "Fried Rice In The Crispy Bowl", crispy bowl?? we can eat the bowl?? YEAH, 100% you can eat the bowl too lol. For the recipe of Fried Rice, you can see here "NASI GORENG JAWA"

It's simple just make chicken fried rice or any fried rice or the best recipe for fried rice from you and put in the fried rice into a crispy bowl, garnish with sliced egg and voila it's done, very simple and also eye-catching. I'm sure your child will love the dishes cause it's unique. and for the crispy bowl, i will explain later.

Crispy Bowl.

The easiest way is just to buy the dumpling skin at your supermarket, buy the biggest size, but if you can make it by yourself that's even better cause you can adjust the size as you want. I will share a simple basic to make dumpling skin below just scroll down at the bottom of this page.

How To Fried.

To fry the dumpling skin into the crispy bowl you should use two pieces noodles strainer, 1 medium strainer, and 1 small noodle strainer and use a deep fried method.

The Steps :

1. Put in the dumpling skin into medium noodles strainer and a little bit of touch to adjust the skin form and simply hold and press by using small noodles strainer or soup laddle.
2. Next, deep fried with medium heat until golden brown.
3. Voila it's done

It's easy right?? I'm sure you can do it, just do a lot of practice and I'm sure you will get the best result and good shape of a crispy bowl. I admit it, it will be difficult for the first time and you will not get the perfect form when you try to make this crispy bowl. Remember to use medium heat to deep fried, using medium heat you will get the maximum crispy and also perfect golden brown color.

Dumpling Skin Recipe

Ingredients :

• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 teaspoon salt

Method and Direction :

1. Put all the ingredients into a large stainless bowl, mix and knead until becoming a dough.
2. Knead the dough about 5 to 10 minutes until you will get soft and smooth dough, after that cover the dough with plastic wrap or napkin and let the dough rest about 30 minutes.
3. Then, roll the dough into a cylinder (about 4 cm diameter) shape and cut 2 cm thick.
4. Roll the dough pieces into a ball shape and you can rest it again about 10 to 15 minutes and finally, you can flatten each ball dough as wide as you can or until you get 4-inch wide disk, and it's ready to use.
5. You can keep the dumpling in your refrigerator for 2 days.

Chicken Fried Rice aka Nasi Goreng Jawa

Chicken Fried Rice aka Nasi Goreng Jawa

Who doesn't know fried rice?? I'm pretty sure everyone know fried rice aka Nasi Goreng. Nasi goreng is a very simple and quick menu to make and can be easily presented to your lovely family.

There are 1001 kinds of nasi goreng in the whole world, one of them is "Nasi Goreng Jawa", this cuisine is quite famous in my lovely country Indonesia and there a lot of variant of "Nasi Goreng Jawa", but here I will make a simple, quick and tasty "Nasi Goreng Jawa".

The basic Ingredients of Nasi Goreng Jawa are spices such as garlic, shallot, big red chili, and pepper. Also, you can add chicken meat, pork meat, seafood, beef or anything that can improve the taste and flavor of this awesome Nasi Goreng Jawa or perhaps your children like sausage and you could use sausage. Don't forget to add little vegetables like mustard green so it will look colorful too.

The key to making delicious of "Nasi Goreng Jawa" is from the white rice, try to use white rice that contains a little water, it's hard to explain but if you use white rice that contains a lot of water the result is your "Nasi Goreng Jawa" will sticky. Second, try to use over high heat when you cook "Nasi Goreng Jawa".

I admit it if I do not have time to cook so I will make this "Nasi Goreng Jawa" for my lovely family, and coincidence my family like this menu and never get bored LOL Thank God. But especially for my little girl she always asks to add more chicken sausage and mustard green.

Showtime.....

Ingredients :

• 450 grams white rice
• 50 grams shallot
• 50 grams garlic
• 70 grams big red chili
• 1 rods leaf leek
• 1 rods mustard greens
• 1 egg
• cucumber pickle
• 50 grams shredded chicken
• 10 grams of fresh noodles
• 1/2 teaspoon salt
• 1/2 teaspoon M.S.G
• 3 teaspoon Kikkoman soy sauce
• 2 teaspoon sweet soy sauce
• 2 teaspoon tomato ketchup
• 1 teaspoon pepper
• 2 teaspoon butter
• 2 tablespoon cooking oil

Directions :

1. Blended Spices : peel and clean 50 grams shallot, 50 grams garlic, 70 grams big red chili, 1 rods leaf leek. After that blend all using blender until smooth, you can add 2 tablespoon cooking oil when blended the ingredients, it easier to blend when you add an oil.
2. Chicken meat : boil or fry the chicken meat without any spices and shredded into small or medium size.
3. Egg : boil the egg, peel it and slices into a thin shape.
4. Mustard greens : just simply cut into 3 cm long.
5. Fresh noodles : boil the fresh noodles.

Methods :

1. Heat 2 teaspoon butter into a wok, stir-fry ofently the "blended Spices" about 2 minutes over medium heat, then follow with white rice, mustard greens, boiled fresh noodles and stir evenly until all well blended.
2. Add 1/2 teaspoon salt, 1/2 teaspoon M.S.G, 3 teaspoon Kikkoman soy sauce, 2 teaspoons sweet soy sauce, 2 teaspoon tomato ketchup, 1 teaspoon pepper, stir fry again until well mix but this time use over high heat until reach a maximum "delicious flavor" and remove, put on the served plate.
3. The last one is garnish with shredded chicken, sliced egg on top and cucumber pickle on plate side and also you could add chili too if you like, it's ready to serve. See it's easy right?? just very quick and simple to cook.

Chicken Kwetiau Siram

CHICKEN KWETIAU SIRAM

Chicken Kwetiau Siram?? is it char kway teow?? nope. actually, I don't what it is called in English. Chicken Kwetiau Siram is a flat rice noodle served with chicken thick sauce, this chicken kwetiau siram is already experiencing the improvisation from fried flat noodles aka kwetiau goreng. If i prefer chicken kwetiau siram compared to kwetiau goreng, because kwetiau goreng contains much oil then kwetiau siram.

To cook chicken kwetiau siram I prefer using fresh flat rice noodles then dry flat rice noodles cause it more simple and very easy to cook and can save time too. Fresh flat rice noodles chewier than the dry one, in my country, is very easily to found fresh flat rice noodles on the traditional market or supermarket. To choose a good fresh flat rice noodles is by pressed using your hand and if feels supple and flexible then is still fresh made and if it's not then you should leave it.

Chicken kwetiau siram is quite popular in my country especially in Medan city, lots of chicken kwetiau siram or variant of delicious kwetiau cuisine in medan. You can use any kind of meats to cook kwetiau goreng or kwetiau siram such as chicken, beef, pork or even seafood. Just suite your taste and develop your cooking skill with a new idea. The key to cooking chicken kwetiau siram or any kind of kwetiau to be delicious is "Fire", use over high heat during the cooking process, so we can get the maximum result from the flavor of kwetiau.

OK here is the chicken kwetiau recipe, you can try it at your lovely kitchen and serve it to your lovely family, I should go now cause I want o to see a horror movie with my lovely husband today, it's very awesome horror movie. It's called THE CONJURING 2.

See you at my next new recipe.

Ingredients :

• 100 Fresh flat rice noodles
• 100 grams chicken meat
• 20 grams mustard greens
• 10 grams bean sprout
• 1 egg
• 250 ml chicken stock
• 2 small cloves garlic
• 1/2 teaspoon oyster sauce
• 1 teaspoon Kikkoman soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon M.S.G
• 1/2 teaspoon pepper
• 1 teaspoon fish sauce
• 2 tablespoon cooking oil
• cornstarch for thickener 

Directions :

1. Cut the chicken meat into juliennes and add a pinch of salt and pepper.
2. Cut the mustard greens into 3 cm long.
3. Pick and discard the part of root bean sprout or you can just use it if you like.
4. Chop garlic.
5. Chicken Delicious Stok : Mix 250 ml chicken stok, 1/2 teaspoon oyster sauce, 1 teaspoon Kikkoman soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon M.S.G, 1/2 teaspoon pepper, 1 teaspoon fish sauce in a bow and stir well.
6. Mix Cornstarch : just add 2 teaspoon cornstarch powder with 2 tablespoon water and mix well.

Methods :

1. Flat rice noodles and egg : heat a little oil in a frying pan, put in the egg first and follow it with flat rice noodles and saute over high heat about 15 seconds and you will smell a "delicious" flavor, remove and lay on the plate.
2. Thick Chicken Sauce : heat 2 tablespoons cooking oil into a frying pan, put in chopped garlic, chicken meat and mustard greens stir fry about 30 seconds over high heat and pour the Chicken Delicious Stok in, boil again about 45 second to 60 seconds then thicken with mix cornstarch, and don't forget to add the bean sprout on the last process, stir well, remove and pour on top the flat rice noodles.
3. It's READY TO SERVE.
   

Steamed Snakehead With Soy Sauce

Steamed Snakehead With Soy Sauce

Morning, all!!!

Today when I shopping at traditional markets I saw an old man sell big fresh snakehead then I went over and without a doubt, I just bought it cause I already imagine a delicious food with this fresh snakehead fish. I think we should cook in a healthy way today, cause we already too much eat fried foods and this is not healthy. How!!?? slow down guys, to cook this fish in a healthy way is by steamed and marinate with my "Magic Juicy Seasoning".

How to cook with a steamed method is very simple and quick, it only takes roughly 30 minutes of preparation until cooked and ready on your dining table. By the way I will share a little bit the basic ingredients of my magic juicy seasoning, the basic ingredients are Kikkoman soy sauce, salt, sugar, white pepper, and of course the most important thing is liquid juice from the freshness of snakehead itself, the liquid juice from the fish will come out when we steamed it. Therefore, I say to all of you food lovers, DON'T ever use unfresh fish.

I filled this snakehead fish to make it more safety for children, cause for me NO FISHBONE is more SECURE. Don't worry, use fillet or whole fish not too affected the taste of the cuisine. Can I use salmon fish?? yup, of course, you can use all your favorite types of fish, as long as you use my magic juicy seasoning then the result is always awesome LOL.

Busy schedule?? want a healthy cuisine?? The answer is scroll down this page.

Ingredients :

• 300 grams snakehead fillet
• 1-rod leaf leek
• 75 ml water
• 2 tablespoons Kikkoman soy sauce
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon M.S.G
• a big pinch of pepper
• 1/4 teaspoon oyster sauce
• 1/2 teaspoon dark mushroom soy sauce
• 1 teaspoon sesame oil
• 2 tablespoon pork oil

Directions :

1. Cut and slice leaf leek into thin slices.
2. Cut filled snakehead fish into three parts.
3. Marinate snakehead fish fillet with a pinch salt and pepper.
4. Magic Juicy Seasoning : Mix 75 ml water, 2 tablespoons Kikkoman soy sauce, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon M.S.G, a big pinch of pepper, 1/4 teaspoon oyster sauce, 1/2 teaspoon dark mushroom soy sauce, 1 teaspoon sesame oil into a bowl and stir well.

Methods :

1. Prepare a stainless bowl, put and stack in the filled snakehead, then pour the magic juicy seasoning.
2. Heat your steamer, then steamed for about 3 or 5 minutes and remove.
3. Put the sliced leaf leek on top the steamed snakehead and heat up 2 tablespoons pork oil in a pan until little bit smoky, then quickly pour evenly the super hot pork oil at the leaf leek and ready to serve.

Notes :

• By pouring super hot pork oil on top leaf leek will increase the flavor from the leaf leek, magic juicy seasoning, and the snakehead fish.

Stir Fried Pocai With Prawns

STIR FRIED POCAI WITH PRAWNS

Anyone know pocai ? yup pocai is one type of vegetables that can be cooked into a special, fast, simple and delicious cuisine. 

Delicious ?? maybe yes or maybe not, it depends on who's cooking and what recipes will be used to process this pocai vegetable. Sounds cocky ?? yes of course!! it is reality in world of cooking my friends, but don't get discouraged when I say so, nothing is impossible, just do lot more practice and do it with all of your heart and passion, forget about the taste and appearance of the food when you cook and I'm sure you will get the best result.

I said like that because that's my personal experience, trust me it's work my friends, you can do it.

Okay back to this pocai vegetable, characteristics of this vegetable is no bitter taste at all, no smelly characteristics and is very soft at the stem section after it is cooked. You can try to introduce your child who doesn't like to eat vegetables because of bitter reason or smelly vegetables.

Although there are still many types of vegetables can be cooked aside pocai, but for me this vegetable is the most special and also get first ranked lol,

Here i share you my little family's secret recipe to cook this pocai vegetable, hopefully, this recipe fits with your appetite taste. And certainly I will share more recipes how to cook vegetables such as siau pak choy and sour mustard.

Actually to cook vegetables with stir fry methods is easy and fast, all seasonings we used are almost the same with other vegetables but at the end result the taste will be different, you know why ? this is because all vegetables have a different taste of characteristics each time through the cooking process.


Update : Here you can see the vegetable recipe of  Stir Fried Sour Mustard With Beancurd 

HAPPY COOKING FOLKS.

Ingredients :

• 150 grams pocai vegetables
• 12 pieces prawns
• 2 cloves garlic
• 2 tablespoon cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon M.S.G
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 3/4 cup water or chicken stock
• 1/4 teaspoon oyster sauce
• 1 teaspoon kikoman
• 1/2 teaspoon pepper
• 2 tablespoon sesame oil
• 2 cup cooking oil

Directions :

1. Cut pocai about 5cm long and wash to clean.
2. Chop garlic.
3. Peel the prawns skin and head, leave the tail section, marinate with a pinch salt and pepper.
4. Combine seasonings : Mix 3/4 cup water or chicken stock, 1/2 teaspoon salt, 1/4 teaspoon M.S.G, 1/2 teaspoon sugar, 1 teaspoon cornstarch, 1/4 teaspoon oyster sauce, 1 teaspoon kikoman, 1/2 teaspoon pepper into a bowl and stir well.

Methods :

1. Boil 2 cup cooking oil in a pan, soak prawns in boiling oil for 5 or 10 seconds and remove soon.
2. Stir fry chopped garlic and prawns with 2 tablespoons cooking oil, then put pocai and combined seasonings in, stir fry quickly over high heat for a while, add 2 tablespoon sesame oil, remove and serve.

Notes :

• "Soaked oil" means that heat the fried oil near to boil, the soaked material in, until half cooked, remove soon.

Noodles With Hot Sauce

NOODLES WITH HOT SAUCE

"Hmmm....."

I'm sure you have all been eating noodles and on average you will definitely like to eat noodles.
How do you cook a varied menu of noodles ? bored with just simply fried ? if I prefer cooked with simply fries method and combined with gravy.

Because the weather is rainy and cold here, I like to create something hot and spicy but not soup.
So I decided to make Noodles With Hot Sauce, this is the original recipe from me and I developed this recipe from ifumie recipe and mie singapore.

This recipe is very easy to make although the ingredients seem a lot and cooking directions and methods you read below this page seem quite complicated, actually it's not complicated, it is because my fault, I get confused when typing to explain the methods and directions of cooking but I'm sure you guys would understand what i mean, cause you all are the senior chef. Thumbs up for that.


Types of noodles that i use for this dish is a fresh egg noodles not dry egg noodles. But if you prefer dry egg noodles then it's okay to use it, because it's just a matter of taste only and not affect the final result of cooking.


I prefer "freedom" mindset in cooking and as long as it is still in the correct path, I'm sure you will create something awesome. And I always accept criticism gracefully when people taste a cuisine that I've made, although the criticism is bad or good so that we can correct the wrong and make something better. Do you agree with me food lovers ??

Happy Cooking.

Ingredients :

• 150 gram fresh noodles
• 1 tablespoon butter
• 2 cloves garlic
• 100 grams pork
• 100 grams prawn
• 20 pieces quail eggs
• 1 egg
• 6 tablespoon hot catchup
• 1/4 teaspoon M.S.G
• 2 cup water
• 2 teaspoon oyster sauce
• 2 teaspoon rice wine
• 4 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon cornstarch paste
• 1 teaspoon dark mushroom soy sauce
• 1 tablespoon soy sauce (kikoman)
• 2 tablespoon sesame oil
• 5 cup cooking oil
• 1/4 teaspoon salt (for marinate)
• 1/4 teaspoon white pepper (for marinate)
• 1 tablespoon soy sauce (for marinate)

Directions :

1. Boil fresh noodle in hot water about 3 minutes and remove.
2. Slice pork meat into 2cm thin squares.
3. Peel the prawns skin and head, leave the tail section.
4. Boil quail eggs in hot water about 5 minutes, remove and peeled.
5. Chop garlic.
6. Hot sauce seasonings : Mix 2 cup water, 6 tablespoon hot catchup, 1/4 teaspoon M.S.G, 2 teaspoon oyster sauce, 2 teaspoon rice wine, 4 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon cornstarch paste, 1 teaspoon dark mushroom soy sauce, 1 tablespoon soy sauce (kikoman) into a bowl and mix well.

Methods :

1. Marinate pork meat and prawns with 1/4 teaspoon salt, 1/4 white pepper, and 1 tablespoon soy sauce, heat 5 cup cooking oil in a wok, deep fry pork meat and prawns over high heat about 10 seconds (just looking for the golden browns color) and remove.
2. Heat 1 tablespoon butter in a wok put freshly boiled noodles in, stir evenly over high heat about 30 seconds and remove.
3. Heat 1 tablespoon cooking oil in a wok, put chopped garlic, pork meat and prawns stir fry for a moment, add Hot sauce seasonings, fresh noodles, quail eggs and 1 beaten egg, stir evenly,add 2 tablespoon sesame oil, bring to boil, remove and serve.

Notes :

• If it is too thick you could reduce the cornstarch paste.
• You could replace water with chicken stok.

Crispy Pomfret

CRISPY POMFRET

Best Fishing Day!!! 

Three days ago my husband and his friends doing his fishing trip and they bring home a lot of fish from that fishing trip, there are pomfret, grouper, eel and still much more types of fish that I don't know the name, so sorry cause I'm not a fisherman. So I choose pomfret fish for my next cooking, this time, i borrow my mother in law recipe book. After my "hunting" at my mother in law recipe book, I choose one and this is the greatest way to cook this pomfret fish.

And.....

It's just simply deep fried LOL and of course with some marinade seasonings before we deep fry this pomfret fish. Later on, in the future if I've found a few recipes for processing pomfret fish, surely I will update it or maybe you could send me a recipe and I will accept it gracefully.

Actually, my mother in law want to steam this fish but at that day, there are several herbs that are out of stock and those herbs are very important for steamed recipe it would be awful without that magic herbs. I forgot what herbs is that but i will ask if I met her again. 

But for now, let's cook with this simple, quick, delicious method.

What are you waiting for ??? LET"S GO!!!!

UPDATE : Perhaps you missed our eel recipe, here is the Stir Fried Eel With Celery recipe

Ingredients :

• 1 pomfret (about 1 1/4 lb)
• 4 bakery garlic
• 2 red peppers
• 1 teaspoon salt
•  4 1/2 tablespoon sugar
• 1/2 teaspoon sesame oil
• 3 oz. cornstarch
• 6 cup oil
• 2 egg yolks
• 1 piece sour ginger
• 2 cloves garlic
• 1/2 teaspoon M.S.G
• 1/4 teaspoon black pepper
• 4 tablespoon white vinegar
• 1 tablespoon tomato catchup

Directions :

1. Clean pomfret contents, remove bones from back, squeeze water out with a towel.
2. Cut fish meat square, mix 1/2 teaspoon salt, 1/2 teaspoon M.S.G, 1/2 teaspoon sugar, 1/4 teaspoon black pepper and  1/2 teaspoon sesame oil, stir and coat fish meat.
3. Mix sugar and vinegar juice : Mix 4 tablespoon sugar, 4 tablespoon vinegar, 4 tablespoon water, 1 tablespoon tomato catchup, 1/2 teaspoon salt in the bowl and stir well.
4. Chop bakery garlic, sour ginger, 1 red pepper and garlic.
5. Shred cabbage carrot, 1 red pepper and mix well.

Methods :

1. Heat oil in the deep fry fish which is teeped in yolk and dry cornstarch for 7 minutes, remove. Heat oil and deep fry fish again until golden brown, remove and set in serving plate.
2. Add sugar vinegar juice, bakery garlic,sour ginger, red pepper and garlic chops to cornstarch paste, pour 1/2 tablespoon oil into a paste, set in the saucer for dipped serving.
3. Garnish with cabbage, carrot, red pepper and parsley.

Stir Fried Eel With Celery

STIR FRIED EEL WITH CELERY

Anyone like eel ?? hmmm.... I know there are some food lovers definitely do not like the eel, you may be feel disgust or there is a strange feeling when eating eel, I could understand it. BUT the eel is a source of high energy and protein, this is according to the info I've ever read from a variety of sources , to be more precise you could ask GOOGLE.COM ok.

Even it looks not too attractive but the flavor and taste of the eel meat is actually very delicious and also savory delights after going through the cooking process and also the combination of the proper seasoning.


Help it's slippery !!!

Don't worry, here I give you some tips on how to grab eel with your bare hand LOL, use "ABU GOSOK", it's an ash made from dried plants were burned to ashes, just put "abu gosok" in your plam then grab that eel and ready to cut. To remove the fishy smell you could soak the eel meat in the lemon juice about 3 or 5 minutes and then wash eel meat in running water until clean. You could replace "abu gosok" with a mixture of coarse salt and flour, this is the way I usually use and that is my accidental idea.


If you like hot and spicy food, you could try this recipe.

Comment and Share OK

Ingredients :

• 1 lb eel meat
• 1 piece ginger
• 1/2 teaspoon M.S.G
• 1 tablespoon soy sauce
• 3 cup oil
• 10 oz celery
• 1/2 tablespoon hot bean paste
• 1/4 teaspoon sugar
• 1 teaspoon vinegar
• 2 red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cornstarch
• 1 tablespoon sesame oil

Directions :

1. Cut eel in 6cm long.
2. Cut celery in 4cm long.
3. Slice ginger in diamond shape
4. Slice red pepper slantwise.
5. Combined Seasonings : Mix 1/4 teaspoon salt, 1/4 teaspoon M.S.G, 1/4 teaspoon sugar, 1/4 teaspoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 tablespoon water, and 1 tablespoon sesame oil in the bowl and stir well.

Methods :

1. Heat the pan, pour 3 cup oil to boil, place eel meat in and deep fry 30 seconds, then remove.
2. Stir fry ginger slice, red pepper slice and hot bean paste with 2 Tablespoon oil add celery, fry to soft, then put eel meat and combined seasonings in, stir fry quickly for a while, remove and serve.

Prawns With Red Sauce

PRAWNS WITH RED SAUCE

Are you busy but love to cook?? have you've found a recipe that is quick and simple?? Here's the answer, Prawn. with prawn, you can cook many of variant menu and it's simple and quick, due to the meat texture of the prawn itself that quickly cooked in the cooking process'

Prawn....I love prawn, want to cook any menu with prawn the results is always tasty, although cooked with boiled, grilled, fried, or steamed BUT the prawn should be FRESH. Do you know how to choose the fresh prawn?? well OK, I'll help you with the little experience that i got , first look and touch at the prawn skin, it will feel hard, not soft. Second look closely to a meat prawn, it will look transparent and clear. Third and this is the last, from it smell, more fishy smell than it's not fresh. Very easy and simple right ??

And do you know what it feels when you eating a fresh prawn?? I will tell you right now, the prawns meat will be so crunchy in your mouth, hmmm....so delicious.

Tips.

Never keep your prawn in your freezer more than two days, the sooner it is used for cooking the better result you get.

Ingredients :

• 12 pieces prawns
• 1 slice onion
• 1 1/2 teaspoon salt
• 2 tablespoon tomato catchup
• 2 tablespoon oil
• 1 dried black mushroom
• 1 scallion
• 1 teaspoon M.S.G
• 1 teaspoon cornstarch
• 2 slices ginger
• 2 slices carrot
• 1 tablespoon sherry
• 1 cup high soup stok
• a dash parsley (garnish)

Directions :

1. Remove head and shell from each prawns, leaving shell on tail only, clean and dry, cut lengthwise along the back pound slightly, coat with 2 slices ginger, 1 scallion and 1/2 teaspoon salt, roll up each one, leaving tail outside, fix it with toothpick.
2. Soak black mushrooms in warm water, then chop.
3. Chop onion, peel carrot, boil and chop.
4. Combined seasonings : Mix 1 teaspoon M.S.G, 1 teaspoon salt, 1 tablespoon sherry, 2 tablespoon tomato catchup and 1 tablespoon high soup stok in the bowl, stir evenly.

Methods :

1. Steam prawns in the pan over high heat for 5 minutes, then remove and arrange in serving plate.
2. Stir fry ginger slice, chopped mushroom, chopped carrot, chopped onion in 1 tablespoon boiling oil, then drop combined seasonings and 1 cup high soup stok and bring to boil, mix 1 teaspoon cornstarch paste, pour 1 tablespoon oil over prawns and serve.
3. Garnish with parsley.

Notes :

• Score prawns along back equally.
• When serving, take off the toothpick which is used for fixing prawns.
• This is Hangchow regional dish.