Wei Chuen

Finally we arrived in Brunei on Thursday afternoon. The trip is good and we able to stop by at a few places along the way. U guys should try it. Now, back to the cooking.

The ingredients : Medium size SapakGinger,Onion,Oyster Sauce, pepper & Haosin Wine.

First, place the Sapak in slight salt & oil BOILING water just for some bleaching.

Don’t overcook. 1-2 minuted is good or until the shell open up.

Perfecto! Hurry remove “Open” sapak to avoid overcook!

Prepared the sauce base. Fried ginger & onion until fragrant. Add Haosin wine then water and oyster saurce. Bring to boiled then add pepper. No real measurement on ingredient use. U cook how u like it o.k. You’re the BOSS!

After satisfied with the sauce taste, slowly place the boiled “Sapak” into wok.

Slowly turn the Sapak and simmer for a few minutes.

Rule of thumb. Always taste your food before serve……normally try a few. Yum,Yum.

Slowly remove and serve on a big plate.

The “Baked Prawn” even simpler. Firstl, mix mayonnaise, garlic,sugar, salt,lime juice & some black pepper into a mixing bowl. Nicely place the prawn in a aluminum foiled baked pan. Put some mayonnaise mixture on top the prawn & grind some Parmesan cheese on top of it. Preheat oven. Place prawn into preheated oven for 15 minutes on medium heat.

The finish products.

I’m a one happy man with my finish delicacies.

There should be more picture, but the person who edit the picture take short-cut by passing me a few only. What to do, I should really learn to edit the photo my self. Hard to rely too much on people. So guys, happy cooking

GF decided to take a “No Post Day” and she has this craving for seafood. So, we went to K.K fish market to buy some fish for satisfy her “Needs”. This is the perfect timing as I wanna try some new recipe. We manage to get all the stuffs needed from the markets. Recipe of the day, Ginger “Sapak” and Baked Tiger Prawn. Let’s start cooking!

Always wanted to cook this. Ginger “Sapak”

Cleanliness is important. Wash off the dirt and soak the “Sapak” in water for at least 1 hour.

This “Sapak” cleaning is hard work!….GF said I looked comical….I’m not so bright by posting this picture.

My beautiful Sea Tiger Prawn. The red colour differentiate it from fresh water prawn and the best quality.

Only try out with half a kilo. Expensive! RM60 per kilo! GF! Mahal oh!

Best to clean prawn with scissors. Easier.

Cut off the legs,whiskers and the end thorny parts of the head.

Need to cut the prawn to half. Use scissors to cut off shell from the top to the tail and finally the head.

Press the prawn firmly and use the cleaver tip to split the prawn into half.

Gently slice it but make sure don’t slice the prawn into two. We need the prawn intact.

Slightly put some pressure on this cut especially on the head section.

Finally, wash the prawn with low water pressure. Voilà! We’re ready for cooking.

Ayoh! 3am sudah oh! Sleepy already! Hehe…I save the cooking instruction on my next post lah! And guys, hope you all don’t mind reading a guy’s blog who likes cooking. See Ya!