Nyonya prawn sambal. To make: blend/pulse 1/2 inch fresh turmeric, 1/2 inch ginger, 5 shallots, 1 lemongrass, 1 tomato, 1/2 inch roasted belacan/shrimp paste, 3 fresh red chillies and 3 dried red chilies to a smooth paste. Heat 1/4 cup oil and fry paste till aromatic and oil splits.
Add 6 large/medium size prawns (devein without removing the skin and head). Stir in. Add enough water for gravy and to cook prawns. Season with palm sugar, salt and lime juice. Stir. Once gravy thickens and prawns are cooked, combine in 3 to 4 thinly sliced kaffir/limau purut leaves. Stir and dish out.
#Nyonyafood #CookWithNavaK
Add 6 large/medium size prawns (devein without removing the skin and head). Stir in. Add enough water for gravy and to cook prawns. Season with palm sugar, salt and lime juice. Stir. Once gravy thickens and prawns are cooked, combine in 3 to 4 thinly sliced kaffir/limau purut leaves. Stir and dish out.
#Nyonyafood #CookWithNavaK
Nyonya style omelette -
dried shrimps, serai/lemongrass, kaffir lime leaves/daun limau purut, spring onion, chillies, mix frozen veggie, oil & salt.
#CookWithNavaK
#nyonyacuisine #nyonyafood
dried shrimps, serai/lemongrass, kaffir lime leaves/daun limau purut, spring onion, chillies, mix frozen veggie, oil & salt.
#CookWithNavaK
#nyonyacuisine #nyonyafood
Nyonya prawn sambal.
To make: blend/pulse -
1/2 inch fresh turmeric,
1/2 inch ginger,
5 shallots,
1 lemongrass,
1 tomato,
1/2 inch roasted belacan/shrimp paste,
3 fresh red chillies and
3 dried red chilies to a smooth paste.
Heat 1/4 cup oil and fry paste till aromatic and oil splits.
Add 6 large/medium size prawns (devein without removing the skin and head).
Stir in.
Add enough water for gravy and to cook prawns.
Season with palm sugar, salt and lime juice.
Stir.
Once gravy thickens and prawns are cooked,
combine in 3 to 4 thinly sliced kaffir/limau purut leaves.
Stir and dish out.
#Nyonyafood #prawndish #recipes #spicyfood #foodgasm #foodblogger #navascooking
To make: blend/pulse -
1/2 inch fresh turmeric,
1/2 inch ginger,
5 shallots,
1 lemongrass,
1 tomato,
1/2 inch roasted belacan/shrimp paste,
3 fresh red chillies and
3 dried red chilies to a smooth paste.
Heat 1/4 cup oil and fry paste till aromatic and oil splits.
Add 6 large/medium size prawns (devein without removing the skin and head).
Stir in.
Add enough water for gravy and to cook prawns.
Season with palm sugar, salt and lime juice.
Stir.
Once gravy thickens and prawns are cooked,
combine in 3 to 4 thinly sliced kaffir/limau purut leaves.
Stir and dish out.
#Nyonyafood #prawndish #recipes #spicyfood #foodgasm #foodblogger #navascooking