Braised Glass Noodles With Prawns

[4 -5 servings]

(A)
800g prawns

(B): Marinade
3 coriander roots, chopped finely
6 cloves garlic, minced (38g)
15g ginger, minced
1 chilli, chopped finely
1/2 tsp ground black pepper
1 tbsp Chinese cooking wine
2 tbsp light soy sauce
2 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt
3 tbsp oil

(C)
400g glass noodles
20g ginger slices
20g garlic slices
1 chilli, sliced (optional)
1 tbsp oil

(D) Sauce:  (Adjust to suit your taste)
4 cups of water (or prawn/chicken stock)
1 tbsp Chinese cooking wine
3 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp dark soy sauce
1/4 tsp sugar
pepper & salt to taste
1 tsp sesame oil

(E)
coriander leaves or spring onion to garnish

• Clean prawns by removing the heads and cutting off all the legs (leaving the shells on).  Using a sharp paring knife, make a slit along the back of the prawns and remove the vein. Set aside. 
• In a bowl, mix together ingredients (B). Heat 3 tbsp oil in a small pot until hot, then pour into the paste, stir to combine. Pour half of the mixture over the prawns and marinate for at least 30 minutes.
• Soak glass noodles in cold water for about 20 minutes.  Drained and set aside.
• Heat a little oil in a frying pan (or saucepan).  Fry the marinated prawns until half cooked. Transfer to a plate and set aside.
• In the same pan, add in 1/2 tbsp oil fry sliced ginger and garlic until aromatic.  
• Add in noodles and pour in the sauce.  then place the prawns on top of the noodles and spoon the remaining (B) mixture over the prawns.  Cover the pan and cook for about 10 minutes, or until the noodles turn transparent.  Add more water/stock if necessary.  Turn off fire when all the liquid has been absorbed by the noodles.  Drizzle sesame oil over and garnish with coriander leaves.
• Serve hot.

Green Bean Vermicelli (or Glass Noodles)

B:  Marinade

Marinate prawns

Soft White Sandwich Loaf

There is clearly a baking craze going on now.  Just look at the supermarket shelves which have been stripped bare of pantry items, for instance flours, be it plain, self-raising or bread flour.

If you can't find any bread flour on the supermarket shelves, fret not.  You can make your own bread flour by mixing 1 part of Gluten Flour to 25 parts of Plain (All-Purpose) Flour to increase the protein content. 

With the homemade bread flour, I made a small loaf of bread which turns out to be very soft.

Ingredients:
300g bread flour
10g milk powder
1/4 tsp salt
40g caster sugar
5g instand dried yeast
200g liquid (1 egg + milk)
25g extra virgin olive oil

• Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except butter.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  Then knead in raisins.
• Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
• Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.
• Flatten the dough and roll it up tightly.  Place onto a greased pullman tin (20.5 x 10.5 x 9 cm).  Cover and let it rise until almost doubled (90%).
• Preheat oven to 170°C.
• Bake for about 45 minutes or till golden brown.

Braised Beef Short Ribs With Daikon

Fall off the bone succulent and tender braised short ribs infused with Asian flavours. It tasted better than the day you cooked it.

Ingredients:
1.2kg beef short ribs
2 medium size daikon, cut into chunks
30g sliced ginger
30g garlic cloves (whole)
1 large onion, chopped
2 dried chillies (optional)
3 star anise
10g rock sugar (or brown sugar)
4 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp Chinese cooking wine
1/2 tsp cracked black pepper
salt, to taste
about 3 cups water
oil

• Season ribs with salt.  Heat 1/2 tbsp oil in a pot over medium high heat. Sear the ribs until brown , turning occasionally.  Transfer onto a plate.
• In the same pot, add 1/2 tbsp oil and over low heat saute ginger, garlic cloves, dried chillies and onions until aromatic. Return ribs to the pot and add in rock sugar, light soy sauce, dark soya sauce, wine, black pepper and water (enough to cover the ribs).  Put the lid on and bring to a boil, then lower fire and simmer until ribs are almost tender (at least 2 hours). Then add in daikon.  Cook until ribs are very tender and daikon is soft.
• Remove from fire.
• Served with rice.