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Friday, March 18, 2011

Pucuk Paku with Prawns in a Spicy Santan Cream

Pucuk Paku with Prawns in a spicy Santan Cream
                My Mother in law used to prepare this and the first time I saw her putting this on the dinner table, my initial thoughts was that it was so beautiful and I was completely blown away because when she did it, she manage to cover the bed of veg and the sambal with this frost of white topping and what's more it tasted real good too!!! With one stroke, she managed to combine, both beauty and flavour.  That was my first thoughts when I first saw my Mother in law's creation more than 3 decades ago and it still  remains etched deep in my memory.  Thanks ma I had the BEST teacher in my formulative years and you were a force to be reckoned with in the kitchen and you laid the foundation for my culinary adventures and even your simple cooking was lovely and you certainly raised the bar!!!


                         80 gm              Fresh Red Chilli
                         80 gm              Shallots/Small Onions
                         20 gm              Belacan, toasted
                           2                    Daun Limau Perut, remove Centre vein
                         1/2 teasp         Sugar


                       100 gm                         Medium size Prawns
                        200 ml                          Fresh Santan
                         1/2 teasp                    Salt
                        600 gm                         Pucuk Paku
                            1 heaped teasp       Cornflour mix with 1 teasp Water


                      Fill a big basin with ice cold water
  1. Fry the Belacan without oil.  Blend "A".
  2. Fry the prawns with a little oil short while till it cooks.  Cut prawns into small pieces.
  3. Boil Santan with the salt; put in the fried prawns, stirring all the while [Do not over boil the santan otherwise santan will curdle and will have little "beads"/biji bijik.
  4. Boil water in a wok.  Place Pucuk Paku in a big siever & submerge it into the boiling water; turning it occasionally.  Do not over "cook".
  5. Once it is cooked immediately submerge in the ice cold water to stop cooking process.
  6. Lay the blanched Pucuk Paku on a platter.  Place the Sambal Belacan on top & pour the Santan Cream over.  Enjoy.
                          On a side note, you should "know" the belacan you used as some belacan are slightly more salty.

                                 Till my next post, xoxo, Ophelia

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