Posts RSS Subscribe to Feed
Sign Up for Latest Recipes!

Pan-fried Garlic Soy Prawns Recipe

Saturday, November 30, 2013 | Labels: , | No Comment »

It's been awhile since I cooked prawns, mainly because my dining partner has discovered that he has ultra high cholesterol! Anyhow, these prawns were cooked for myself as I was craving some so I made them as simple as I could.  Sometimes, when you're cooking for one, too much hassle seems just a bit too much eh?  Peeling garlic however is one of my least favourite things to do in the kitchen so I sometimes peel and slice in bulk, just keep them in an airtight container in the fridge and they should last for at least 2 weeks.

prawns (3 of 3)

For today's recipe, you can add a splash of Chinese rice wine or sake if you wish, however I didn't do so today and the prawns were still great - I usually eat them shell and all since the shells are already crispy.  Just add some salt and a splash of light soy sauce for marinating before shallow frying.  I like to add a tablespoon of corn starch as well to crisp the prawns up during frying.

 prawns (1 of 3)

This recipe is part of my Yuen Chun Recipes.

Claypot Chicken Rice (Rice Cooker Version) Recipe

Thursday, November 28, 2013 | Labels: , , | No Comment »

On those lazy days or simply for the sake of convenience, I think it is perfectly alright to take some short-cuts in the kitchen!  Today's feature is the ever popular claypot chicken rice, well sans the claypot.  The rice cooker is a very underutilised appliance in my kitchen and I'm vowing to use it more apart from the its' usual function for steaming rice.  I have always been a lover of claypot chicken rice and this version does not compromise on taste, although if you are a lover of the burnt layer of rice at the bottom of this dish - rice cookers unfortunately will not be able to deliver in that regard.  Nevertheless, this is a great recipe to use for convenience for sure.

claypot chicken (5 of 5)

When it comes to claypot chicken rice, salted fish is always a must for us.  The pungently aromatic salted fish totally brings the dish to another level and you've just got to try it to believe it.  Apart from salted fish, I highly recommend to serve the rice with bird's eye chili peppers in soy sauce for dipping.

claypot chicken (4 of 5)

This is part of my Yuen Chun Recipes, an ongoing project on this blog.

Stir-fried Kangkung (Water Spinach) with Chili Recipe

Wednesday, November 20, 2013 | Labels: , | No Comment »

Kangkung or water spinach is a very popular vegetable in South East Asia, offered up in many different versions.  This crunchy and nutritious vegetable are typically stir-fried with garlic, chili and a Malaysian specialty is with the pungent yet extremely fragrant belacan (shrimp paste).  For today, we just cooked the vegetables simply with red chili peppers, lots of garlic and some soy sauce.  Another variation is to cook these vegetables with fermented bean curd or fu yue (yet another pungent Chinese condiment), take a look here.

claypot chicken (2 of 5)

This humble vegetable makes great stir-fries and can be found easily in most Asian grocery stores if you live outside of Asia.  The stalks of this unique vegetables are hollowed out, hence the extra crunchiness.  Do give this a try soon!

claypot chicken (1 of 5)

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Related Posts Plugin for WordPress, Blogger...
Creative Commons Licence
Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at
No content from this website including images, recipes, writings may be reproduced without prior consent from the author.

Smoky Wok

Smoky Wok

Smoky Wok