Bean Sprouts Flat Noodles, locally known as Char Kueh Tiaw and fried with only towgeh or beansprouts or can be fried with seafood, most commonly are prawns and cockles. I liked to simply cook plain with only beansprouts or towgeh, hence it is called"Towgeh Kueh Tiaw".

Every ingredients here is agak agak only(estimation). Measure according to my own taste.

Nice Char Kueh Tiaw are hard to find nowadays, so why not cook it at home?

Since Kueh Tiaw are already oily, I do not want to add in much oil .Some hawkers cooked their Kueh Tiaw too oily. Cooking at home means I can control the oil and I wanted my Kueh Tiaw to be not too oily. Ingredients:

1 packet flat noodles/kueh tiaw 1 pip garlic 1 small red onion 2 eggs 1 handful of fish cake 1 handful of towgeh/bean sprouts a handful of green leafy vegetables Sauce: (mixed together before cooking) 1 1/2 tbsp soya sauce 1 tbsp light soy sauce 1 tbsp oyster sauce 1/2 tbsp chicken granules(optional)

cooking oil

1. Add oil to the wok. When ready, add in red onions and garlics and fry till brown and fragrant.

2. Add in the fish cake, then the kueh tiaw.

3. Move the kueh tiaw to leave space to pour in the eggs. let the eggs set for a while, then keep frying.

4. Then add in the mixed sauce. Fry for a minute before adding in the towgeh and green lefy vegetables.

5. Keep frying for 3 more minutes until evenly mixed and dish it up to serve. Over cooking will make the kueh tiaw to break easily.

Note: Another method of cooking is to add in all the ingredients in first then the sauce add in last. Either

way can still get a nice delicious Char Kueh Tiaw.

CLAYPOT TOFU

CLAYPOT BEANCURD

Let's make Claypot Tofu or Beancurd at home. No eating out. No need fancy fancy restaurant or cafe. Just grab all your ingredients needed and tools to cook delicious tofu in your kitchen. Claypot Beancurd mainly consist of fried beancurd, prawns, broccolli, cauliflower, mushrooms, peas, carrots, tomatoes, and meat or without meat at all. Prepare all the ingredients and start cooking. Ingredients: Tofu 10 florets - Broccoli 8 florets - cauliflower 1 pkt enoki mushrooms 1 tin button mushrooms 6 straw mushrooms 1 carrots 2 tomatoes 200g chicken meat 8 big prawns(optional) 2 inch ginger 1 onions 1 garlics sauce: 1 tbsp dark soy sauce 1/2 tbsp light soy sauce 1 tbsp cooking gourmet wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 cup water 1 1/2 tbsp corn starch + water These are my basic ingredients to make claypot beancurd. My recipe are just estimation only. My servings are for 3-4 persons. You can taste and adjust to your liking.,

INSTRUCTIONS TO COOK:

Cut beancurds into small equal sizes. Deep fried the beancurds in hot oil.

Cut broccoli and cauliflower into small florets. Peel carrot skin and slice small. Cut soften soaked straw mushrooms into small. Cut tomatoes to one quarter size. Cut chicken breast into small bite pieces. Deveined the prawns and unshelled. Slice the ginger thin and chop onions and garlics into small.

In a frying pan, heat oil and add in the ginger, onions and ginger and fry till fragrant. Add in the chicken meat. Stir for a while. Add all the vegetables in to stir.

PREPARE THE SAUCE:

Add all the sauce in a small bowl and mixed well. Pour the sauce into the vegetables.

Mix the cornstarch with water.

Add the previously fried beancurd into the vegetables. Lastly, add in the cornstarch water.

Pour the dish into the claypot pot and simmer with low fire for 2 seconds and off the fire.

Now it is ready to eat. Serve with rice.

CURRY CHICKEN WITH CURRY POWDER

 

Being a Malaysian, we cook curry chicken very often. One of the best meals we had while growing up as a kid. In those days if we are lucky enough, we will have Curry Chicken to eat for the festive season. Only one dish is enough to satisfy our hunger for the day. Our siblings will fight to get more whenever there is meat on the table. Curry Chicken is one of our favorite dishes. 

Since young, my mother has taught me to cook Curry Chicken. Back then, she bought curry paste from an Indian seller. The ready-pounded paste was wrapped in a leaf. I don't know what that leaf is called, but I remember the leaf is quite dry. Back then, we like to add coconut milk or santan to our curry. Now, I don't always use coconut milk for my Curry. Sometimes I just skip the coconut milk or santan when I cook Curry Chicken. Without the coconut milk, the curry will still be nice. Msg has now been replaced with sugar for health concerns because msg is bad for the health. Sometimes I do not put sugar. and that's okay!

I like my Curry to be not too thick and not too runny. Not the soupy type.

INGREDIENTS:

500 Grams Chicken, Cut Into Pieces

4 Potatoes

(A)

2 Pip Garlic

3 Small Shallots

1 Big Onion

1 Inch Ginger

2 lemon Grass

CURRY PASTE:

6-8 Tbsps Curry Powder(any brand)

2 Tbsps Chilly Powder(optional)

Water(your best estimation to mix into paste)

800 MLWater

5 Tsps Cooking Oil

1 Stick cinnamon

2 Star Anise

2 Stalks Curry Leaves

2 Tbsps Salt

1 Tbsp Sugar(optional)

200 ML Of Thick Coconut Cream Or 100 ML Of Evaporated Milk

METHOD:

1. Peeled the skin of the potatoes and cut them into four. Heat oil in the wok and deep-fry the potatoes until browned. Set aside for later use.

2.  Peeled the skin of A and cut short the lemon grass for easy blending. Use a blender to blend.

3.  Prepare ready the curry paste. Mix with water into a paste.

4.  Discard the oil from the wok from previously deep-fried potatoes and leave about 5 tablespoons in the wok. Fry the big onion, cinnamon and star anise until fragrant. Add lemon grass and blended ingredients in. Stir until fragrant. Then add the mixed curry paste in. Add some water followed by the curry leaves. Stir until oil comes out.

5.  Add in the chicken. Stir for a while. Add enough water to cover the chicken.

6.  Add salt to taste and sugar if want sweetness. Cover and simmer until chicken is half cooked, then add in the potatoes.

7.  Cover again until potatoes are soft and chicken is cooked through.

8.  Lastly, add in the thick coconut cream or evaporated milk.

9. Dish it up and serve with rice.

Curry Chicken with Curry Powder

 

We tend to cook Curry Chicken too often in our home. My family all likes Curry. Who doesn't like it?

Ask all Malaysians and they will answer you liked. Each household will cook a different flavor.

For me, I like to cook the drier version and sometimes I like to cook the soupy curry version too.

Curry is often served together with rice.  Curry lovers will eat more rice to pair with the curry.

So, each time when I cook curry chicken, I will cook more extra rice that day. Usually, when I cook curry chicken, only one dish is enough for the day. No other dish. Curry is best served with rice alone.

My children don't mind if I don't cook another dish,  be it vegetables or any meat. Curry and rice are already the best meal.

My cooking of curry is always simple. I normally used curry powder and mixed it with a little bit of chili powder. I liked my potatoes to be deep-fried first then add it to the curry later. You can always by all means throw the potatoes into the chicken to cook together till soft. Either way, it's still a nice curry.

INGREDIENTS:

780 g chicken, cut small

1 big onion, sliced

2 serai/lemongrass, cut white parts only

4 red onions

6 pips garlic

1-inch ginger

2 stalks of curry leaves

4 tbsp full curry powder

1 tbsp chilly powder

1 cinnamon stick

2-star anise

3 big potatoes

cooking oil

700 ml water

METHOD:

Using a peeler, peel the skin of the potatoes and cut them into 4.

Peel the skin of a big onion. Slice thinly. Put aside.

Peel the skin of red onions. Cut roughly. Crush garlic. Cut roughly.

Crush the serai with the back of a big knife. Cut and use the white parts only.

Peel the skin of ginger. Slice thinly.

Blend garlic, red onions, and ginger with a blender until fine. 

In a small-medium bowl, add curry powder, chilly powder, and 6-8 tablespoons of water. Mix to a smooth paste. Set aside.

In a wok, pour enough cooking oil for deep frying the potatoes. As soon as the smoke comes out, fry

the potatoes. Fry until half soft or brown in color. Dish it up. Take some oil out of the wok leaving some for frying the paste.

Fry the big onion slices, cinnamon stick, and star anise until very fragrant. Then add in the blended onions and ginger and garlic. Fry until brown and fragrant. Add in the curry paste. Add in some water Stir and fry until oil comes out. Then add in the chicken. Stir and mix. Add water. Stir. Add in salt.

You can also add 1 teaspoon of sugar to make the curry tastier.

Cover and simmer for 10 minutes. Add some more water if the water is too dry. After 10 minutes add in the potatoes. Stir. There is no need to cover anymore. 

Cook until the chicken is cooked through and the potatoes are soft. If you prefer a thicker sauce, cook a bit longer until the sauce starts to thicken.  I like my curry to be a bit thicker.

Dish up onto a big bowl and serve together with rice.

HONEY SESAME CHICKEN

 MY SUPER YUMMYLICIOUS HONEY SESAME CHICKEN FOR DINNER.

Now my tummy is rolling with hunger by looking at this home-cooked honey sesame chicken that I cooked the last few days. Once in a while, I will cook something that we have eaten at the restaurant selling Chinese food. Honestly speaking, I don't like sticky food, but this one is an exception. The chicken is deep-fry until it is crispy, then is covered with sauce. That's why I say this is an exception.

I liked it because the chicken is crispy. I can just  eat  the chicken without the sauce, but I'm making 

honey sesame chicken, so the sauce must go with it. There are some who add in vinegar, but I wouldn't do that cos if I add in vinegar, my dish will be called "Sweet and Sour Chicken", and not "Honey Sesame Chicken". Some do not add in any soy sauce, but I like to add in some for better flavor.

 The chicken chunks are deep-fry to a golden brown. You can just eat this golden chicken without the sauce just like you eat nuggets. My kids thought that I was making nuggets. It really tastes and look 

like nuggets a bit.

A lot of people all over the world have already made this dish, so there's not much for me to talk about it. 

MARINATE INGREDIENTS;

454 g chicken breast

1/2 tsp salt

1 tsp white pepper

3 tbsps water

BATTER MIXED;

1 large egg

1/2 tsp salt

120 g flour

65 g corn flour

2 tsp baking powder

150 ml water

2 tsp veg oil

 SAUCE MIXED;

1 pic garlic, diced small

6 tbsp tomato sauce

2 tbsp sugar

4 tbsp water

2 tbsp honey

SPRINKLE;

2 tbsp  roasted sesame seeds

METHOD;

1.  Cut chicken breast into cubes. 

2.  Marinate chicken cubes with salt, pepper, and water. keep inside the fridge for 20 minutes.

3.  In a medium bowl, add egg, salt, flour, cornflour, baking powder, and water. Mix and whisk.

4. Add the oil in and whisk to a smooth batter. 

5. In a saucepan with 1 tsp oil, fry the garlic till fragrant and pour in the sauce mix. 

6. Stir until the sauce starts to thicken. Then off the heat and add in the fried chicken.

7.  Sprinkle with roasted sesame seeds.

8.  Enjoy with hot rice.

CHICKEN ROLLS

   

I love rolling meat with seaweed and beancurd skin. This meatroll is almost like Ngo Hiang,also meat roll,but mostly consist of pork meat. For this recipe,I used chicken meat. Other than chicken meat,you can also use prawn,sotong,pork or beef. It is then flavoured to make it tasty. Ngo Hiang is wrapped without beancurd sheet,but I like to double the skin with nori sheet. I think that it tasted more nicer with the nori sheet. I did made 2  rolls without nori sheet, the rolls are steamed for 10 minutes and then deep-fried in hot oil till cooked. If you make  thinner rolls, there is no need to do the steaming, but straight 

bring it to deep-fry in medium heat. The reason I steamed it first is because my rolls are thick,and I'm afraid if I straight deep-fry, the meat will be burned before it is cooked,so I steamed first so that it can be cooked much faster. This chicken meat rolls are special hit at my home.

500g chicken/fish paste or sotong

6 waterchestnuts,chopped and squeezed dry

dash of salt and pepper to taste

NORI BEANCURD ROLLS;

 4 pcs Nori sheets

4 pcs beancurd sheets

8 crabsticks (can be replaced with carrot or long beans)

Batter (mixed together )

120g self-raising flour

1 egg

120g water

1 tbsp oil

1/2 tsp salt or to taste

dash of pepper

METHOD;

1.  Mix the fish/chicken/sotong paste,waterchestnut and salt in one direction till sticky. Gather paste 

    and hit against base of mixing bowl till spongy. Divide into 4 portions. 

2.  Place the nori sheet on top of  beancurd sheet for the 4 portions and spread the paste on. Arrange             crabstick in the center and roll up tightly.

3.  Steam over high heat for 10 minutes till cooked. Cool.

4.  Deep the rolls in the batter and deep fry till golden brown.

5.  Dish up. Cut into slices. Serve hot with chilli sauce and hot rice. You can also served fry long

    beans as side dish. By using the left over batter for the long beans and deep fry.

CHICKEN DRUMSTICK WITH SPICES

 

If you love eating chicken drumsticks,but got bored of always eating fried drumstick,why not change a little bit different this time and try this chicken drumstick with some spices and milky substance like coconut milk and evaporated milk mixed? This is not bad at all.Try it and you will know.

I just love it. Every few months I will cook this.

INGREDIENTS;

6 Chicken Drumsticks

1-2 Stalks Curry Leaves

200 ML Thick Coconut Milk

3 Tbsps Evaporated Milk

MARINADE;

3 Tbsps Curry Powder

1 Tbsp Chilli Powder

1 Tsp Salt

1 Tsp Sugar

2 Tbsps Corn Flour

1 Egg

SEASONING;

1 Tsp salt

1 Tsp Sugar

1 Tsp White Pepper

1 Tsp Black Pepper ( optional )

SPICES;

4 Stems Lemon Grass

6 Shallots

6 Cloves Garlic

2 Cm Fresh Galangal

2 Cm Fresh Tumeric ( can be replaced with tumeric powder )

3 Tbsps Cooking

 METHOD;

1.  Blend all spices in blender until finely paste. Remove and keep aside.

2.  Season chicken drumstick with marinade for 30 minutes. Deep-fry in hot oil until golden in colour.

     Dish up.

3.  Heat up oil in a wok.  Stir-fry blended spices over medium heat until fragrant. Add in curry leaves,and

     seasoning. Toss well.

4.  Add in coconut milk and evaporated milk. Add in the fried drumsticks. Bring to a boil. Simmer until the gravy is almost                     absorbed. Dish it up. Serve hot with rice.

NGO HIANG-5 SPICE MEAT ROLLS BY AIR FRYER

Ever since I bought an air fryer,I started baking and cooking everything inside the air fryer.I bought an affordable Khind brand when I saw it on offer while doing shopping.

This time,I used it for making ngo hiang or meat rolls wrapped in beancurd skin with added 5 spice powder,hence the name ngo hiang in hokkien(5 flavours spice).It is usually deep fried in hot oil,but I air fried it this time and it saved up a lot of oil for this.

If you looking for deep fried version,go: Here

RECIPE NGO HIANG;

1 Packet beancurd sheet

600G Minced Pork
350g Prawns,roughly diced
10 waterchestnuts,finely diced
10 red onions,diced small
2 eggs,beaten
2 stalks spring onions
3 tbsps plain/corn flour

SEASONING;

3/4 tbsp 5-spice powder
1 tbsp light soya sauce
1 tbsps shaoxing wine
1/2 tbsp sesame oil
1 tsp salt
1 tsp sugar
1 tsp white pepper

1 packet beancurd sheet

Mix all things together with the seasonings.Leave in the fridge overnight.

METHOD:

1.  Mix all the filling seasoning ingredients in a large bowl until thoroughly mixed. Set aside in the fridge at least one hour or overnight in the fridge.

2.  Wipe both sides of the bean curd skin with slightly damp cloth; then cut to 4 pieces each sheet.

3.  To wrap the Ngoh Hiang:

-   Place the bean curd skin on tabletop.

-   Place the filling in the lower half of the bean curd skin, leaving gap at the bottom and the sides.                

-   Fold the edge over the filling, fold in both sides and roll up to form a log.

-  Seal the end with cold water.

4.  Preheat the Air flyer to 180°C.

5.  Brush the Ngoh Hiang rolls with cooking oil.  Air fly for 5 minutes and flip the Ngo Hiang rolls and air fly for another 5 minutes.Check to see doneness.

6.  Serve while still warm. Serve with hot rice and chilli sauce as condiment.

7.  Any unfinished rolls can be kept in the freezer and re-heat when needed.

PORK TROTTERS

      

When we were young we don't get to eat pig trotters or also known as pig's leg.They were considered expensive.

When we all grew out and working,we went outside to the cafe to eat.What I hate most is they put parts of the pig's

weird things and so this puts me off  wanting to eat pig's leg.

When I met my hubby,I ate the most delicious pig's

trotters cooked by my mother in law.From then onwards,I like to eat pig trotters because home-cooked one can 

leave out the body parts away.

When I had family of my own,I learned to cook this for my children'.I'm not saying I like pig trotter a lot,but 

once in a while I will cook especially on special occasions like chinese new year or birthdays.I don't cook pork 

that often.Most of the time,I coooked chicken.

This dish is specially prepared on the eve of the Chinese New year and during Chap Goh Mei. I simply estimate the 

ingredients.If I taste it less salty or sweet,I will add more to it.This,I gathered all the recipes from the internet and 

adjust to myself by looking at all the others' recipes.For all I know,my hubby does not like it too sweet,so less sweet for us.I normally put the leftover in the slow cooker and eat it the next day.This will make the meat more tender or 

else you can also cook it in the slow cooker all along the way up to tenderness.

  (A)

1.5 Liter water

4 pcs ginger,crushed

3 whole garlics,crushed

2 tbsp light soya sauce

2 1/2 tbsp dark soya sauce or adjust to own taste

1 1/2 tbsp oyster sauce or adjust to own taste

1  tbsp sweet soy sauce or adjust to own taste

20 g rock sugar cubes

2 dried chillies,(optional)soak and soften

2 tbsp shaoxing wine or adjust to own taste

1 bark cinnamon

3-4 star anise

4 cloves

           (B)

1.45 kg pig trotters

4-5 shitake mushrooms

1.  Blanch pork trotters in boiling water till they are no longer pinkish in colour.

2.  Get ready a pot and pour in A. Then add in B to start boiling in medium heat.

3.  Cover the pot with lid and allow to simmer on low heat for 2 hours or till meat is tender and bones has comes out.

4.  Serve with rice and red chillies in dark soya sauce.

PINEAPPLE FRIED RICE

If there is only one word to described this dish is "Super Yummylicious!".Pineapple fried rice is from
Thailand,but we don't have to go to Thailand to eat.Just cook this easy fried rice at home.

Gather all the ingredients together in the kitchen and start to cook.It's that easy,but first you have to
cook the rice first or an overnight leftover rice will do.I used freshly cooked rice because there's no way we have a leftover rice at home.I usually cooked enough portion of rice for the whole family so that it is not wasted.

I decided to use dried prawns for frying the rice and fresh prawns for the decoration.In my opinion
dried prawns makes a nice fried rice.Sometimes,I do use fresh prawns,cut small the size for frying
pineapple fried rice and bigger prawns for decorating the rice.

INGREDIENTS;

1 Medium Size Pineapple(cut the flesh out)

8 Prawns(4 cut small,4 leave it uncut)

2 Eggs

3 Cups Cooked Rice

2 Small Red Onions,diced small

2 Tbsps Soya sauce

2 Tsp Fish Sauce


Salt To Taste

White pepper To Taste

2 Tsp Sugar

2 Tsp Curry Powder

1 Tsp Tumeric Powder

METHOD;

1.  Cut the pineapple into 3/4 lengthwise.Carve the flesh out and cut into cubes..Leave the pineapple
      boat for placing the fried rice later.

2.  In a small bowl,add curry powder,tumeric,sugar,salt and pepper together.

3. In another small bowl,add fish sauce and soya sauce together.

4.  In a wok,heat up some oil and throw in the fresh whole prawns and saute till pink..Dish it up.Set         aside.

5.  Using the same oil,fry the onions,garlics and dried prawns together.Push to a corner,then add in           the beaten eggs.Before the egg gets cooked,quickly add in the rice to mix.Break any lumps of rice       that may have.

6.  Add in cut prawns if using.Then add in the dry ingredients.(curry powder,tumeric,sugar,salt and         pepper).

7.  Next,add in the wet ingredients.(fish sauce and soya sauce).Stir fry on high heat till all well-               mixed,then add in the pineaple cubes.Do not over cooked the pineapple.

8.  Lastly,off the heat and add in the spring onions.Decorate the rice with big prawns.Serve the rice           immediately.Pineapple rice can be  served on the carved pineapple boat or plate.

LEMON CHICKEN

Lemon chicken is always our "To order menu" whenever we dine out.Now with the pandemic going on,we do not want to dine out,so we had it cooked at home.It is rich in lemon and the chicken is
crispy on the outside and tender on the inside.

It is a very appetizing meal and can be eaten alone with rice without any other side dish.The lemon
sauce is sweet and tangy and a bit sour if you add in some vinegar but,you can skip the vinegar if you do not want it to be too sour.

INGREDIENTS;

400g Boneless Chicken,Cut To Bite-Size/strips

FOR SAUCE;

2 Tbsp sugar
Lemon Juice From 2 Big lemon
1.5 Tbsp White Vinegar(optional) ( I replace with water )
1.5 Tbsp Honey
1 Tbsp Custard Powder

FOR MARINATING;

1 Tbsp Shaoxing Wine
1 Tsp Salt
A Dash Of Black/White pepper
1 Tbsp Corn Starch
1 Tbsp Custard Powder
1 Egg

Lots Of Cornstarch For Coating The Chicken( abt 2 cups)

METHOD:

1.  Prepare the sauce:In a mixing bowl,add in sugar,white vinegar,honey,lemon juice and custard             powder.Mix well.

2.  Cut chicken breast into thin slices and use the back of a knife to pound the breast to make it                 tender.

3.  Marinate the chicken with shaoxing wine,salt,black/white pepper,corn starch,custard                             powder,and egg.

4.  Coat the chicken pieces into the plate full of cornstarch.

5.  Heat oil in a wok.When the oil is really hot,deep-fry the chicken pieces until brown.Take out and
     remove the oil with a strainer.

6. Cook the already mixed sauce(no.1) in a saucepan and stir until slightly thicken,then pour into the
    chicken.Serve warm with rice.

NOTE; If the sauce is way too thick,add some water again until you get the right consistency and adjust the sweetness.

CREAMY BUTTER PRAWNS

Last week,I cooked butter prawns for five people and with egg floss.There are twenty four prawns altogether.

For the egg floss,I think I still need room for improvement.My method of cooking the egg is not up to par yet.I wanted to get a thin strips,but I've failed.I guess I have to make another go and hope to achieve it.

This week,I cooked butter prawns for two people and without the egg floss.My second son loves

butter prawns so much.Whenever we went out to eat,we'll surely call butter prawns for him.We

also liked to eat butter prawns but not as much as him.I liked butter chicken more.

Because of the covid-19,we still can't be able to eat outside,so prompt me to cook at home all

the delicious famous dish that we usually eat from outside.Afterall,cooking for me is not hard

at all.It is my desire to cook a hearty meals at home almost everyday for my family.

As for cooking the butter prawns,curry leaves is a must as it made the dish more significant,richer

and aromatic robust flavour.Butter and curry leaves made a perfect distintive flavour.It is surely a dish to be enjoyed by most Malaysians.It is not as spicy as it look with some chillies added,otherwise I wouldn't have enjoy the dish cos I don't like hot and spicy food.Anyway,if cooking at home,we can cook it less spicy.I never bother to cook butter prawns at home because we can easily eat it from outside at the restaurants.Since the covid-19 lockdown,I began

cooking it at home.I think I'll be doing that from now on because I started enjoying cooking the dish at home.

INGREDIENTS FOR BIGGER PORTIONS(5-6 Persons)

24 Medium Size Prawns

3/4 Cup Evaporated Milk

10 Red Chillies,diced small

5 pips Garlics,diced small

8 Red Onions,diced small

2-3 Serai,cut short length

2 Stalks Curry Leaves

50g Butter

Cooking oil + Some Butter For Deep-Frying The prawns

Some pepper

dash of salt

INGREDIENTS FOR SMALLER PORTION(1Persons)

5 Medium Prawns and use a quarter  of the recipe above or can add more for your own preference.

METHOD;

1.  Trim and devein the prawns with shell intact.Wash and pat dry with kitchen towel.

2.  Season the prawns with some salt and white pepper.

3.  Pour enough oil into the wok and some butter.Deep-fry the prawns until pink in colour.

Dish it up..Set aside.

4.  Heat butter in a non-stick saucepan.Fry the onions,garlics,chillies,serai and curry leaves till

     fragrant.Add in the evaporated milk and sugar.Stir for 3 mins.Then add in the prawns to stir

     for a while.Off the fire.Then dish it up.Serve with warm rice.

I do not want to eat many prawns,so I share with my son,This portion actually is for personal.Only 5 prawns.I just love the sauce to go with warm rice.

EGG FLOSS(optional):

5 Eggs

1/2 Tsp Pepper

1/2 Tsp Salt

200G Cooking oil

METHOD;

1.  Beat the eggs. Season with pepper and salt.

2.  Heat the oil in wok. Pour the beaten egg slowly into the hot oil while one hand keep stirring the           egg with a ladle in a clockwise manner.

    

3.  Do that until the egg has finished pouring and had turned into a thin threads.Take up to plate.
     Later sprinkle on top of prawns.