Saturday, December 30, 2006

With the coming of new year its time for some reflections and contemplating. So much has happened this year throughout the world and life gets more complicated as it always does with progress. My next recipe would reflect the unity and bonding of all of us who share this great earth together... may we all understand through our differences that we are all interlinked somehow. Its a fusion of west and east in particularly my time spent in Hawaii where pineapple is as common as curry over here.

Hope you guys enjoy this and Happy New Year and Peace to one and all!

400g Large Prawns, keep shells intact if preferred
200g Half-Ripe Pineapple,

Spice Ingredients:
1 1/2 tbsp Chilli Paste
1 tbsp Fish Curry Powder
1/4 tsp Turmeric PowderTurmeric Powder

2cm slice GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.

1 stalk Lemon GrassLemon Grass

3/4 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
stock granules
4 ShallotsShallots

2 cloves GarlicGarlic

2 tbsp Oil
250ml Coconut MilkCoconut Milk

1/2 tsp Salt to taste
1/2 tsp Fish Stock granules
1/4 tsp Sugar (optional)

1. Heat oil in a saucepan.
2. Fry ground spice ingredients until fragrant.
3. Add pineapple cubes and thin coconut milk and bring to a boil.
4. When the pineapples are soft add prawns and cook for two to three minutes.
5. Add thick coconut milk and seasoning and allow to boil for two to three more minutes, stirring to prevent curdling.
6. Dish out and serve, garnished with mint leaves.
7. Serve with steamed rice or bread

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posted by Daryl W.T. Lau at 6:34 PM |