Selasa, 1 September 2009

BUTTER SQUID wif Cornflakes

BUTTER SQUID wif Cornflakes


Salam kembali n masih dwaktu yg sama sblm waktu berbuke!!! :-)

Hummmm...pkiran dah kosong dah tak tahu nak masak apa tuk buke INI KERANA terlalu BANYAK LISTTTT yg menanti!! hihihi.... asyik kiv2 jerr!! :D td ni g umah KAK MAZ bahrain nmpk udang nestum/cornflakes niiii tp nestum tak de td g luar cuma ada cornflakes jerr belilah jugak, TAPI dlm satu masa jugak nak buat BUTTER PRAWN??? mcm mana tu??? memula sbb kansel ingatkan ujan sampai ke ptg tp berenti pulak ujan tu yg g luar td carik cornflakes ni tp dah tertukar kepada menu lain hihihi..ginilah namanyer nafsu makan kan? kita lah tuuu :P, jdlah BUTTER SQUID yg aslnyer menggunakan resepi BUTTER PRAWN ambik kat ASIAN RECIPE dulu dah pernah buat mmg best!! suke kita!! tp BP yg ni tak de jurai2 telur tp kalau nak letak leh jugak buat hiasan kasi cantik lagi itu udang egegege..... Jdnyer kita letak recipenyer kat sini ya buat rujukan akn dtg bila tiba masa nak memBUTTER memPRAWNkan hihihi....

BUTTER SQUID/BUTTER PRAWN

Recipe: Butter Prawn

Ingredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred) YG NI UNTUK OWANG ISLAM MMG KITA TAK YAH GUNA tapi rasa mmg dah best!! ;-)

6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

1 ulasan:

K.Nor berkata...

yeay.. ika dah try.. camna sedap tak? goreng dulu tak sotong tu?