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Prawn & Pork rib noodles: the cheat’s way July 21, 2010

Filed under: Pork,seafood,Uncategorized — dashingdiva @ 9:14 am

I don’t boast to make the best prawn noodles (that award goes to my good friend Grace but her recipe is a well-guarded family heirloom n can’t be shared 😦 )

So I’ve researched on a few recipes and came up with this short cut method that was surprisingly slurpy-liciously yummy for a cold winter night. Here’s how it turned out:


1kg prawns (separate prawn heads & shells)

1kg pork ribs

1 tbsp brown sugar

2 tbsp thai fish sauce

1 tbsp salt

5-6 chinese bowls of water

Choice noodles (eg. Bee hoon, yellow noodles)

Any green leafy veg

Make into a paste:

6 garlic cloves

5 small-med  shallots

1 knob of ginger

1 tsp salt

2 tbsp oil


1. Fry paste in pot over medium flame till brown & carmalized

2. Add prawn head & shells, fry till slightly burnt

3. Add in pork ribs, sear it.

4. Add in fish sauce, salt & brown sugar.

4. Add 5 to 6 rice bowls of water, cover & simmer for 1 hour or until pork’s very tender. Taste the stock and adjust flavour with more salt, fish sauce or sugar as desired.

5. Add in prawns,  Remove & set aside once prawn is just cooked. (becareful not to overcook)

6. Add in veggies, and your choice noodles. Once cooked ladle into bowls, topped with prawns.

7. Serve hot with fried shallots & chilli powder toppings.

Ta-da! Your steamy hot bowl of MSG-free prawn noodles soup!


Pan fried Salmon with Asian Glaze March 16, 2010

Filed under: seafood — dashingdiva @ 9:04 am

This is what I made tonight, it was healthy, yummy & yup, so easy to make.

I kinda invented this dish (inspired from a cod version i had at a restaurant) so I don’t really have a measure by measure recipe.

This is roughly how it was made:

For the Salmon:

Fresh salmon, skin on (chose pieces that are at least 1.5inch thick)

Marinate salmon with salt & pepper, generously dust corn flour on the skin (this creates a crispy skin when fried)

Heat heavy based pan/grill pan till really hot, add oil. Place salmon skin side down, leave it to crisp the skin for about 3mins.

Pop it into the over (preheated at 180C) to finish cooking (about 4mins). This cooks the flesh of the salmon.

For the Asian glaze:

Heat oil in small pan. Throw in some sliced onions, cherry tomatoes. Fry till soft.

Add about 2-3tbsp of soya sauce, 1.5tbsp of sugar and  1.5 cups water.Let it simmer for abit.

Add corn flour to thicken the sauce.

Taste the sauce, it should have a salty-sweetish flavour like a teriyaki sauce.  (adjust to preferred taste. eg. add more water if too salty, or more sugar if you prefer it more sweet)

I usually serve it with some vegetables on the side (i used garlic wilted spinach here but goes well with mash potato as well).

Dress it up with some chopped spring onions/coriander.

YuM! =)


BBQ Prawns with Chorizo sauce March 14, 2010

Filed under: seafood — dashingdiva @ 7:06 am

I love prawns & I love BBQ….so this recipe is a definite keeper. The chorizo sauce served with it adds a interesting twist.


1 medium onion finely chopped

2 tsp smoked paprika

10cm piece of chorizo, sliced

100ml brandy / pernod

1 tsp white sugar

1 tbsp tomato puree

1 can roma diced tomatos

Black pepper

200 gm jumbo prawns peeled


1. pour olive oil into large frying pain. add onion & fry for a few minutes, then add paprika

2. add chorizo, fry till it releases its oils then add brandy (for the more gutsy cooks, you’re suppose to flambe to burn off the alcohol)

3. Sprinkle sugar over onion & chorizo. Add tomato puree & canned tomatoes. Reduce heat and allow mixture to simmer. Add salt & pepper to taste.

4. BBQ prawns. Serve immediately with chorizo mixture.