Saturday, July 28, 2007
Saturday, July 21, 2007
I have always loved the dried curry prawns sold by Nasi Kandar restaurants. They use "Udang Galah" (Scampis) and sell each prawn for up to 10 ringgit depending on the size. I use Tiger Prawn or King Prawns and choose the biggest ones. I do not have the Nasi Kandar recipe so I experimented and came up with my own.
Victims whom I have fed this dish to have survived and some even complimented me on how good it is.
Saturday, July 7, 2007
My sister emailed me this recipe and suggested I gave it a try and then to put it on this blog. This is one of the simplest recipe I have tried. I boiled 4 chicken frames with some ikan bilis. Then I put in some whole prawn with shell. When the prawn is cooked I fish them out and peel off the heads and shell. I fry the prawn shell and heads to get the reddish oil which I add to the stock before serving. To the stock I also add rock sugar and salt to taste.
Surprisingly, one of the best Ipoh Hor Fun I have eaten is at the Changi Garden Market in Singapore.