Quay Po Cooks: crispy prawn chilly sauce

Showing posts with label crispy prawn chilly sauce. Show all posts

Thursday, September 30, 2010

Stir fry French beans with diced prawn and sweet choy poh - Featured in Group Recipes

One of the many favorite dishes that my mum cooks for me. This one so simple to make. This dish goes well with both porridge and steamed rice.

Ingredients:

300 gm French beans, diced

1 red chilly, remove the seeds and diced

10 medium size prawns, wash and diced

2 tbs sweet choy poh (this is sold chopped in packet in the grocery store)

½ white onion, diced

1 tsp vegetable oil

1 tsp chopped garlic

2 tbs water

Marinate the prawns with for 10 mins:

½ tsp sugar

¼ tsp ground white pepper

1 tbs sesame oil

Method:

Heat oil in wok and add garlic. Stir fry till fragrant, add onions and choy poh and stir fry till onions are translucent. Add French beans till the color turn darker green, add prawns and water. Stir fry till all water evaporated but ensure the French beans are not overcooked. Transfer to serving plate.

Note: If you do not like the strong taste of sesame oil, you can reduce from 3/4 to 1/2 tbs or adjust according to your taste.

Monday, September 13, 2010

Stir fry egg plants with crispy prawn chilly sauce

Looks like now, we have a house full of cooks! I am sure you have heard of the saying “Too many cooks spoil the soup” haha. In our case that doesn’t apply. Mum, my hubby and I cook and we all enjoy our food and the only person who does not cook is my son, Nick. He came to visit yesterday and saw the eggplants on the kitchen table that my god daughter, Cheryl and her hubby, Valen brought from Cameron Highlands. He turned and said to me, “Mum, I will show you a bachelor’s recipe, quick, easy, yummy and HOT!!” He picked up the biggest eggplant and took out the jar of crispy prawn chilly sauce and started working on it. Chop chop and fry? I asked, "Is that it?" and he replied confidently, "Yes, that's it!". How true, it takes him less than 30 mins to get the dish ready. Nick asked all of us to taste but his Dad said he would rather not because it looked very spicy. So grandma and I tasted it and we were impressed….it tasted good! Ready to see what the bachelor’s recipe is all about? There you go! LOL!

Stir fry egg plants with Tean's Gourmet crispy anchovies chili

Ingredients

1 large egg plant (sliced)

1 heaped table spoon crispy anchovies chili

Salt to taste

1 ts oil

Method

Heat oil in wok and fry egg plants till it is slight limp and brown. Set aside.

Add crispy anchovies chili and fry till fragrant, add egg plant and stir fry till well mixed with chilly sauce. Add salt to taste. Wala!! Ready to serve.

Note: I recommend you use Tean's Gourmet crispy anchovies chili. It is a product of Malaysia.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.