Stir Fried Butter Prawn
10 tiger prawns (pre froze with raw cane sugar)
3 Tbsp unsalted grass fed butter
1/4 large onion (julienne)
3 cloves garlic (minced)
10 tiger prawns (pre froze with raw cane sugar)
3 Tbsp unsalted grass fed butter
1/4 large onion (julienne)
3 cloves garlic (minced)
1. Marinate prawns with salt and pepper for 10 minutes. (after defroze)
2. Heat up 1 Tbsp butter and stir fry prawns. Add the remaining butter and cover up the frying pan using a lid.
3. After 3 minutes, remove lid and flip the prawn or stir fry around a little.
4. Dish out and put aside.
5. Using a clean frying pan, heat up some coconut oil. Add in onion and dry till slightly brown, add in garlic and stir fry till crispy.
6. Dish out and put on the cooked prawn.
2. Heat up 1 Tbsp butter and stir fry prawns. Add the remaining butter and cover up the frying pan using a lid.
3. After 3 minutes, remove lid and flip the prawn or stir fry around a little.
4. Dish out and put aside.
5. Using a clean frying pan, heat up some coconut oil. Add in onion and dry till slightly brown, add in garlic and stir fry till crispy.
6. Dish out and put on the cooked prawn.
Pandan Asam Chicken Drummets
Around 8 chicken drummets
Around 20 pieces pandan leaves and 8 bamboo toothpicks
Asam paste marinade sauce
Some raw honey
Around 8 chicken drummets
Around 20 pieces pandan leaves and 8 bamboo toothpicks
Asam paste marinade sauce
Some raw honey
1. Marinate Drummets with honey and asam paste for 30 minutes.
2. Wrap the Drummets with pandan leaves, carefully and tightly. Seal using toothpicks.
3. Bake at preheated oven with fan at 180c for 30 minutes, flip and continue to bake for 10 minutes.
2. Wrap the Drummets with pandan leaves, carefully and tightly. Seal using toothpicks.
3. Bake at preheated oven with fan at 180c for 30 minutes, flip and continue to bake for 10 minutes.
😊
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