Sambal Asparagus with Prawns

Posted on March 16, 2009
Filed Under Do It Yourself, Food | 1 Comment

When I went marketing on Saturday morning, I got myself some nice and tender asparagus from the wet market. Asparagus is one of the favorite vege that I like to cook only given that I can get nice and tender asparagus from the market.

My favorite asparagus dish would be Sambal Asparagus with Prawns. Well, the ‘drama’ that I need to go through to get the dish on the dining table was as follow:

First, I got the epidermis (skin) of the asparagus removed. Reasons being that the skin would be rather hard when served. The skin is only nice if you get those baby asparagus where the whole asparagus is really soft. Other than that, I would prefer the skin removed.

For the sambal, you can get those from the wet market. Locally, there are 2 types of sambal differentiated by the level of spiciness. One is the normal and the other is the extra spicy one (made of those small little cili padi). The amount is very much depend on individual’s preference.

For prawns, I would prefer to have those medium sized prawns. Don’t get those small sized prawns. It won’t add enough ‘flavor’ to the dish. Also, don’t get those big prawns, you’ll end up having Sambal Prawns instead .. hahahaha.

Well, the most important thing of the dish would be the sambal. You need to have it fried with some cooking oil till you are able to smell it’s aroma as you fry it. When that happens, toss in the asparagus and stir fry them till the sambal and the asparagus mix well. After that, put in the prawns and stir for a short while till you can see the prawns are cooked. After that, add some water and let the water boils. After that, add a pinch of salt and give the whole thing a good stir to ensure everything mixes well then serve. The final outcome .. Tada ..

Well, that’s all folks. Time to eat ^^.

Technorati Tags: Malaysian dish, Sambal, Asparagus, Sambal Asparagus, spicy dish

Sakura Blooming Season in Penang

Posted on March 13, 2009
Filed Under Authenticly Penang | 7 Comments

As you might be aware of that recently is a flowers’ blooming season in Penang. The sakura-like flowers of the trees are blooming beautifully. You can spot those along the road from PISA to Pantai Hospital as well as the stretch of road outside Altera in the Bayan Lepas FIZ.

I’m joining in the frenzy with some shots I took myself outside the place I’m staying. There are a couple of such trees too right outside my home but the blooming of the trees is not as full as those trees grown along those stretch of roads mentioned above.

I’m taking a different approach in the photo shooting of those flowers which I hope will give a different feel when viewing those photos. Something different from the rest of the other bloggers . The photos were taken at different times of the day. Some were taken early in the morning and some were taken during the afternoon. Hope you enjoy the photos too ^^

Here are a couple of links to more photos taken by other Penangites:

http://cforum4.cari.com.my/viewthread.php?tid=1528960&page=1&authorid=254034

http://david-blindfolded.blogspot.com/2009/03/spring-in-penang.html

Technorati Tags: Sakura, Sakura in Penang, blooming season, Penang

Home Made Italian Capelli D’angelo

Posted on February 28, 2009
Filed Under Do It Yourself, Food | 1 Comment

We decided to have pasta with Bolognaise sauce for dinner tonight since we have already shopped for the ingredients earlier in the morning when we got to the wet market

As far as pasta is concerned, I usually don’t like to order this dish in the restaurant as they are usually not to my likings. Personally, I prefer the sauce to be thicker with more fillings in it. For those Bolognaise that are served in the restaurants, they are usually either beef or chicken. I would prefer something different with a little more varieties when it comes to the fillings of the Bolognaise sauce.

We tossed in quite a number of ingredients for the fillings of the sauce. We had things like capsicum, tomatoes, calamari, prawns, mushrooms, crab fillets, a couple of chicken franks and most importantly, the herbs for the Bolognaise sauce (you can find one of these in the hypermarkets).

This is the final outcome of the yummy sauce prior to serving.

For the pasta, I got the Capelli D’angelo or more commonly known as the angel hair. I prefer this over the usual spaghetti pasta mainly because it’s much thinner. The spaghetti pasta is way much thicker to my likings. I preferred something thinner.