FlaMie's introduction - Give it a TRY!

[FlaMie]

I've personally given a shot to this recipe and I must say it is yummy to me and I can't help but keep eating it and dread that I don't get more prawns...hahaha.

Spicy Prawns:

Ingredients
1. Prawns (of course)
2. 1 small fresh chilli / chilli padi (as known in Singapore) - weigh with vege allowance
3. 1 small piece of garlic - weigh with vege
4. Balsamic vinegar

Steps

1. Pound the chilli and garlic together till fine
2. Heat the frying pan and spray olive oil
3. Put in the pounded chilli and garlic and stir fry till smell emit (beware...you may get stuffed up! haha)
4. Add in prawns and stir fry till prawns are just cooked.
5. Add in a pinch of salt and about a teaspoon of balsamic vinegar.
6. Add water to give it a little sauce base.
7. Eat it with your vege!

[FlaMie]

Okie, simply love this and realise that I can still eat it while on Cohen.

Ingredients:

1. Prawns (allowance)
2. 1/4 tomato - weigh with vege
3. 1 small cut chilli - weigh with vege
4. 1 small garlic - weigh with vege

Method:

1. Fry the garlic with spray of olive oil till aroma emits.
2. Add in tomato and fry till tomato softens.
3. Add in prawn and fry till cooked.
4. Add in water to cover tomato and prawns
5. Cover the saucepan and allow tomato and prawns to cook for about 30 seconds.
6. Then add in cut chilli and continue frying for about 15 seconds. You can save this step if you aren't a spicy person.

It's done...eat it while is hot!

[avarona]

Thanks Flamie for sharing your recipies. I can't wait to try them - they sound really good. I think I'll try the tomato one tomorrow night for dinnner.

[FlaMie]

Oh goodie avarona, hope you like the taste. Make sure there's sufficient water to make a tomato sauce base . I actually lost 0.3kg overnight with this for dinner. You might want to just add in your vege allowance and fry in together...otherwise, it goes well with fresh lettuce too. Tell me after you've tried.

[FlaMie]

Actually, I've kinda browse this site for a while but find it rather hard to locate Asian cooking for Cohen. Hence, I've decided to help out here by offering what I've been doing. May not suit everyone's palatte but I simply the tastes.

Okie, threadfin / grouper are wonderful fish for steaming. Easy to work with and wonderful to taste.

Ingredients:

1. Threadfin - allowance
2. Garlic strips - allowance (about 6-7 strips are sufficient)
3. cut chilli - allowance (weigh it only intend to eat)
4. chinese celery - one small stalk (flavouring)

Steps:

1. Rub salt over the fish - dispel the fishy smell
2. Allow fish to stand for about 15 mins.
3. Wash off the salt.
4. Place the fish in a small sauce plate.
5. Top the fish with garlic/chilli
6. Add in water to the fish - about half the height of the fish.
7. Steam the fish for approximately 8 mins - no more than this!
8. Once done, add in the celery.

I find the steamed fish yummy! In fact, I'm gonna go and steam 1 tonight.

[avarona]

Flamie - I cooked your tomato prawn recipe last night for the family. We all LOVED it! It was delish. Thanks for sharing your ideas. I'm going to try the new fish one you've just posted next week. I'll let you know how it goes.

[FlaMie]

Hi Ava, I'm glad you and your family enjoyed the dish! Yes, it is my personal favourite as well especially if you use the freshest prawns around. You can literally lap up all the sauce.

You may wish to tweak the recipe a little by adding more tomatoes for your family if they aren't on Cohen. What I proposed 1/4 tomato is really meant for Cohenites .

[FlaMie]

Now, this is really a dish for those who are allowed Tofus! Okay, I confess, I'm not allowed tofus - my favourite! UNFAIR!

Ingredients:

1. Firm Tofu (allowance)
2. Mixed Veges - Wong Bok, Chinese Cabbages (BEST) & green capsicum
3. a small garlic - weigh in with veges

Method:

1. Hit up your frying pan.
2. Spray oil and allow it to heat up.
3. Fry garlic till a little brown and aroma emits.
4. Place in your tofu and pan fry till it gets a little brown by the sides.
5. Fry your mixed veges - they are hard veges that can take longer stir frying.
5. Add in a little salt.
6. Add in sufficient water to cover your veges/tofu.
7. Fry another 15 seconds.
8. Transfer the entire panful of food into a casserole or a small deep pot. The pic below is the one I used...the earthenware type.
9. Add in more water and allow the pot to stew for approximately 3-5 mins really depend on the amount of water.
10. At any time, there should always be a sauce for the dish. Do not allow the pot go dry.
11. DONE...eat it!

[Imfef]

FlaMie,

I've had your garlic prawns twice now and having them again tonight.

Thanks for those, absolutely delicious. Although I must say, as much as I liked the hotness of using one padi chilli, it killed the wife! So i have to use about a quarter of the chilli for her in future or make the tomoato version for her.

Cheers,

Marc

[FlaMie]

Hey marc, nice to know that you enjoy the dish! I cooked the spicy prawns for dinner yesterday night! Simply love the freshness of prawns...yummy. Think I'll opt for the tomato version tonight...entirely different taste. You could actually use more of the tomato for your wife...goes extremely well with bread - the sauce is extremely good as dipper!

[FlaMie]

Okie, I'll be giving this a try prolly this afternoon. I've made modifications from the original dish. Should turn up fine I hope. :P

Ingredients:

1. chicken breast meat (cut bite size) - allowance
2. spring onion about a stalk - cut into about 5cm strips - no need to weigh as not eating
3. garlic - weigh in with vege (a little will do)
4. balsamic vinegar (replacement of soy sauce/vinegar) - approximately 1&1/2 tablespoon.
5. dried chilli - about 3 or 4
6. sweetener (optional)

Method:

1. Heat up pan and spray olive oil.
2. Fry the garlic till about brown.
3. Put in the chicken and fry till about brown.
4. Add in the balsamic vinegar/sweetener/a pinch of salt/WATER (last).
5. Continue to stir fry for another 15 seconds.
6. Place in your spring onion and dried chillies and continue to stir fry another 10 seconds or so.
7. Tada! You're all done!

Hope you guys enjoy it. If cooking for family, I suggest using chicken drumsticks instead of breast meat...kinda tough to my own liking.

[FlaMie]

I used to do this dish with black bean sauce but since on Cohen, I've replaced the black bean sauce with balsamic vinegar...still tasty!

Ingredients:

1. Beef allowance (either slices or cubes)
2. Balsamic vinegar (2 tablespoons)
3. Red cut chilli (optional)
4. a small garlic (chopped)
5. Green capsicum - 1 small slice about 2-cm wide...slice it
6. Onion - a little

Method:

1. Heat the pan and spread some oil.
2. Add in onion and garlic and fry till garlic turns a tinge brown.
3. Place in the beef and fry till half-cooked.
4. Add in balsamic vinegar.
5. Throw in the cut chilli.
6. Add some water and continue frying for about 10 secs.
7. Add in the capsicum and fry for 3 secs...and you are all done!

[FlaMie]

Okie, I really miss the Thai prawn cakes from the Thai restaurants so I intend to modify what I ate. Here goes:

Ingredients:

1. Small - Medium sized prawns (de-shelled) allowance.
2. Red Cut Chilli - Pounded
3. 1 small garlic.
4. a dash of white pepper.
5. a pinch of salt.

Method:

1. Blend the chilli with garlic together.
2. Blend in the prawns.
3. Wet hands a little and shape the blended ingredients into small round cakes about 1 cm thick each - 2cm in diameter.
4. Heat the pan and oil it.
5. Turn to mid fire - not too big a fire...in case the cakes get burnt!
6. Slowly pan fry the prawn cakes till brown. Should turn each side every 20 seconds or so till satisfactorily cooked.
7. Pity no use of sweet chilli sauce...but guess this still sorta satisfy the palette a little, well at least for me :P.

[FlaMie]

Okie, I do this when I'm absolutely famished and don't intend to cook anything fanciful.

Ingredients:

1. Fish slices - allowance
2. Calamari - allowance
3. Prawns - allowance
4. 1/4 - 1/2 tomato
5. Fresh Lettuce
6. Garlic powder
7. white pepper (grounded)
8. a pinch of salt

Method:

1. Bring about 1L of water to boil.
2. Put in prawns and fish slices to cook.
3. Add in calamari only when the prawns are about to cook.
4. Add in the tomato.
5. Add a dash of garlic powder.
6. Add in a pinch of salt.
7. When ingredients are cooked, scoop everything onto a bowl.
8. Add in the lettuce.
9. Add in pepper before you eat...yummy.
10. If you like it a little spicy, add in cut chilli (no need to weigh if you don't intend to eat it).

Cheers...hope this helps the working individuals a little.

[razle]

Yum, sound delicious, I was going to have prawns tomrrow, I'll give this one atry.
Thanks FlaMie

[FlaMie]

Hehehe, one of my own brainchild. Was so sick with the taste of chicken meat that decided to give it a shot and it turned out yummo!

Ingredients:

1) Chicken - allowance
2) Ground Pepper or black pepper grounded
3) Balsamic vinegar
4) salt
5) Chilli Flakes - really optional

Method:

1) Mince the chicken either by chopping or a mincer.
2) Mix chicken with pepper - about 2 dashes
3) dissolve a little salt in water and mix in with the minced chicken.
4) Wet one palm.
4) Shape small 'chicken balls' and then flatten from the top by patting.
5) I managed to make 7 nuggets with my allowance.
6) Allow nuggets to stand for about 15 minutes
7) Spray olive oil onto pan - use moderate heat/fire
Pan fry the nuggets for approximately 10 minutes
9) DONE!

Hope you guys like this dish. Please do give me the necessary feedback so that I can improve on my recipes

[maria1969yellow]

Hey Flamie, this is one of my favourites my chilli burger.. (Sometimes for a sweet chilli I disolve a sweetner with the vinegar and put that through the nuggets/burger..

Yummo!

[FlaMie]

Just tried this just now and woalah...love the taste, so sharing the recipe with you guys.

Ingredients:

1. Fish allowance
2. Balsamic vinegar - about 1 tablespoon
3. mixed herb spices
4. salt
5. garlic

Method:

1. Marinate the fish with balsamic vinegar, then the salt and herb spices.
2. Put the fish into the griller for about 12 minutes (microwave oven/griller)
3. When the fish is grilled, use a little oil to stir fry the garlic till it turns brown and put over the fish.

DONE! The aromatic garlic over the fish as well as the little oil gives the fish a wonderful finished texture and taste.

Go try it!

[FlaMie]

Originally Posted by Imfef

FlaMie,

I've had your garlic prawns twice now and having them again tonight.

Thanks for those, absolutely delicious. Although I must say, as much as I liked the hotness of using one padi chilli, it killed the wife! So i have to use about a quarter of the chilli for her in future or make the tomoato version for her.

Cheers,

Marc

Heya marc,

I've made modification to the spicy prawns. You can now save the trouble of pounding in the chilli and garlic. What you can do is to fry the prawns with the garlic first and when ready, put in the chilli at the end and fry for about 10 seconds. So, if your wife doesn't like the chilli too much, she can still have it with less chilli or none at all

[littlemiss]

FlaMie your recipes look so yummy! Can't wait to try them out - so happy to find Asian alternatives!

p/s your diary is inspiring - I kinda wish that I joined around the same time as you did! You Singaporean girls past-Cohen look great! Hoping to join you on the other side..