Nasi Lemak With Dry Curry Prawns

When there is a craving for coconut milk rice, I will not hesitate to cook it for our lunch.  As there is no dried anchovies in the fridge, I took out a packet of frozen prawns from the freezer, run to the wet market and bought the fresh ground curry paste to cook this wonderful dry curry prawns to go with the coconut milk rice which our local called it Nasi Lemak.  Hubby's favourite dry curry prawns..mine too actually. I made some onions and carrot pickles to go with it. The sunny side up is cooked by the hubby.  He is a good cook too, at less he cook a sunny side up right.   I made it even more special by placing banana leaf on the plate before serving.  The banana leaf from my lil space :)

I cook the rice with coconut milk, slices of ginger

and screwpine leaves for a more fragrant nasi lemak

lessen water so that the rice is not soggy

banana leaf before plating

I made some onion pickles as a side to go with the nasi lemak

Nasi Lemak With Dry Curry Prawns

Nasi Lemak /Coconut Rice recipe
ingredients:
3 cups rice wash and change water 3 times, soak in water 30 mins
3 slices ginger, julienned
4 blades pandan leaves, knotted
2 cups water
1 cup coconut milk
1 tsp salt
Method:
Add 2 cups water with rice, mix with ginger and pandan leaves, steam over medium heat for 20 mins. Add salt with coconut milk. Add 1/3 of coconut milk into rice, fluff rice with chopsticks. Continue to steam for 5 mins. Add in the balance coconut milk, continue to steam for 5 mins. Remove steamer from heat and set aside.

Dry Curry Prawns recipe

1/2 kilo large sea prawns- deveined but keep the shell and head

fresh ground curry paste specially for dry curry from wet market

( I asked the lady to give me enough for 1/2 kilo prawns )

1 stalk serai - crushed

3 to 4 tbsp of olive oil 

2 twigs of curry leaves

6 shallots - sliced

1/2 cup of coconut milk

Method:

Heat up wok . Add 3 to 4 tbsp of olive oil , add in the fresh ground curry paste , sliced shallots, crushed serai and currry leaves....saute till olive oil rises to surface and aromatic.  Add in the prawns  and continue to stir fry till the prawns are cooked and the curry paste coats the shell.  Add in 1/2 cup of coconut milk and continue to cook till the gravy thickens and the prawns are coated with the paste. Remove from heat and dish up.

Avocado Pasta

I have read many times online regarding this interesting avocado pasta....ermmm at first I was not really keen to try it , but even if curiosity kills the cat, I have to try it out.  And since it is avocado season, and having some left after making guacomole, I gave this dish a try and I would say it is interesting. Flavourful creamy sauce coated every string of spaghetti, it is simply delicious. Yes, I would definitely cook this again.  Firstly it is delicious and secondly it is healthy.  The avocado sauce is creamy and every bite is so delicious with the basil flavor bursting in the mouth.  I have basil grown in my little space. All I need to cook is the spaghetti.  The rest is blended raw. A very healthy meal indeed.  I am surprised hubby WB loves it too.  Being a meat eater, this is really surprising! It must be darn good for him to partake this vegetarian meal :)

Avocado from the Philippines

seed of avocado is big so not a great buy after all

blends the avocado with basil leaves, garlic,black pepper, salt

and olive oil and a squeeze of lemon

blend till it emulsified

add to the spaghetti and give it quick stir till

every string of spaghetti is well coated with the

avocado sauce

served with avocado slices or cherry tomato

or any vegetables that you like

Avocado Pasta

 ingredients:

spaghetti for two person  -  cooked till al dente

2 ripe avocados - halved, seeded and peeled

1/2 cup fresh basil leaves

2 cloves garlic

2 tbsp of lemon juice

salt and black pepper to taste

1/3 cup olive oil

garnishing

1 avocado - halved, seeded and peeled - cut into slices

basil leaves 

Method:

1. In a large pot of boiling salted water, cook spaghetti till al dente, drain well.

2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow steam until emulsified; set aside.

3. In a large bowl, combine spaghetti and avocado sauce till spaghetti is well coated with the sauce.

4. Garnish with avocado slices and basil leaves.

5. Serve immediately. 

Enjoy!

Guacamole

Guacamole is a dip made from avocados which originates from Mexico. The name is derived from two Aztec Nahauti words - ahuacati ( avocado ) and molli (sauce).   To make a simple guacamole, you can just add salt and pepper and a squeeze of lemon juice to help balance the richness of the avocados. But, I love mine to have chopped tomato, cilantro, chilli and chopped red onion. These combination of ingredients really is a WOW! Can be addictive .  My daughter loves this and it is her all time favorites.  She will eat for supper too at times when she has to work late into the morning :)

I managed to get some Philippines avocados which are kind of small and have big seeds. Bland in taste but great for making Guacamole.  Great as a dip and side dish for my seafood meal.  I pan fried fish and fish roe and this flavorful guacamole was the perfect side dish for my seafood meal. 

these were on offer in Jusco

and I grabbed 6 pieces

 once the avocados has ripen, its time to make guacamole,

the combination of these ingredients turned

the guacamole into a flavorful side dish

I like my guacamole to have chunky bits of

everything...perfect as a side dish

 tip- prepare the guacamole last as the avocados will turn

slightly brown if you prepare them early

Guacamole 

ingredients

3 avocados
1 ripe tomato - remove seeds and diced
2 tbsp of chopped cilantro (stem and leaves)
2 tbsp of chopped red chillies
Some chopped garlic *optional
half red onion - diced
1 tbsp of lemon juice
salt and black pepper to taste

Method:

1. Cut the avocados in half, remove seed. Score the inside of the avocado with a blunt knife and  scoop out the flesh with a spoon. Place in a bowl.

2. Use a fork , roughly mash the avocado ( do not overdo it, the guacamole should be a little chunky)

3. Add in salt and pepper and mix well. Add in the rest of the ingredients except tomato and give it a quick stir. Wrap up with cling wrap and chill before serving. Chilling the tomato will hurt their flavor. Add in the chopped tomato just before serving.

Enjoy!