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Tuesday January 13, 2009
CULINARY QUERIESWith AMY BEH
CAN you please advise me on how to soften dried abalone? – Evelyn Lau
Bring some mineral water to a boil in a saucepan then add the dried abalone. Let it come to a boil again. Take saucepan off the heat and cover the saucepan. Let the abalone soak for a minimum of 8-10 hours or preferably overnight. The next day, clean and rinse the expanded abalone.
I LOVE prawn dishes and my husband often takes me out to eat in seafood restaurants. I want to surprise him with a prawn dish on Valentine’s Day. Can you please share with me a simple recipe? – Mrs Cynthia Chong
Try this interesting prawn recipe and I hope you will enjoy it on Valentine Day.
Prawns in Creamy Sauce
500g large prawns
1 tbsp butter
2 stalks curry leaves
1 tsp chopped garlic
4 bird’s eye chillies, lightly smashed
2 tbsp evaporated milk
120ml thick coconut milk
½ tsp salt
1 tsp sugar
Dash of pepper
1 tsp cornflour
1 tbsp water
WASH prawns and trim the feelers and whiskers.
Heat a little oil in a wok until hot and fry prawns for 1-2 minutes until they turn a bright red colour. Dish out and leave aside.
Heat a clean wok and add butter. Fry curry leaves, garlic and chillies in the melted butter until fragrant.
Add evaporated milk, coconut milk and seasoning. Cook over a low heat to a simmering boil.
Return prawns to the wok and stir-fry well. Once the gravy or sauce is reduced, dish out and serve.
CAN you share with me the recipe for Teochew peach-shaped vegetarian kuih? I would like to make it for my children, whose father is Teochew, so they know what this kuih looks like. – Tang Siew Peng
Try this kuih recipe.
Teochew Peach Shaped Kuih
250g rice flour
85g glutinous rice flour
40g castor sugar
35g cooking oil
A little pink colouring
2 tbsp oil
1 tbsp chopped dried radish (choy poe)
4 dried Chinese mushrooms, soaked and diced
150g cooked glutinous rice
85g chopped toasted peanuts
½ tsp salt
¾ tsp sugar
½ tsp pepper
1 tsp sesame oil
COMBINE both flours, sugar and oil in a mixing bowl. Pour in water gradually to mix and add colouring. Knead well to form a soft dough.
Divide the dough into equal portions. Wrap each portion with some filling (recipe follows) and shape into a ball. Place into a wooden or plastic peach shaped mould. Press in slightly and knock out the kuih.
Place them on greased banana leaves and steam over high heat for 7-8 minutes or until cooked through. Remove and immediately brush with a little cooking oil.
For the filling: Heat oil in a saucepan and fry dried radish until fragrant. Add mushrooms and cooked glutinous rice to mix. Add seasoning and stir-fry until well combined. Stir in peanuts to mix. Dish out and leave to cool.
Amy Beh Culinary Queries
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Tel: 03-7967 1388
Past recipes featured in this column are available online at
The Star Online (thestar.com.my/kuali)
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