How to soften abalone

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

Seasoning

½ tsp salt 1 tsp sugar Dash of pepper

Thickening (combined)

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

Pastry wrapper 250g rice flour 85g glutinous rice flour 40g castor sugar 35g cooking oil 160-170ml water A little pink colouring

Filling

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

Seasoning

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.

Please send your cooking queries, with full name and address, to: Amy Beh Culinary Queries StarTwo Star Publications (M) Bhd, Menara Star, 15 Jalan 16/11 46350 Petaling Jaya Tel: [phone] E-mail: [e-mail] Past recipes featured in this column are available online at The Star Online (thestar.com.my/kuali)

Amy Beh Culinary Queries StarTwo Star Publications (M) Bhd, Menara Star, 15 Jalan 16/11 46350 Petaling Jaya

Tel: [phone]

E-mail: [e-mail]

Past recipes featured in this column are available online at The Star Online (thestar.com.my/kuali)