Friday, September 13, 2013

Cooking - Snake Bean belacan w Prawns

It was windy tonight. Hmmm.., feel like having something salty, spicy and Asian.

Seeing the long queue outside of Mamak Sydney for Malaysian food ... 

I was suddenly inspired! Belacan Stir-fry!

My first taste of Belacan Dish was at the Singapore restaurants - Tesmak @ Parramatta and Gingers & Spices @ Neutral Bay. Ever since, I was addicted to the salty south eastern stir-fry dish. 

(c) GMV - Got My Vote!" (^-^)

lnterlocking prawns with stir-fry snake beans in fine shrimp paste.
- Long snake beans x 1 bunch
- Fresh raw prawns x 6

Shelled and deveined prawns.

Marinate prawns with some pepper, soya sauce, oyster sauce, sugar syrup and a dash of white wine.
Heat oil in a fry pan or wok.

Stir fry the prawns for 30 seconds and remove.
Mince garlic shallot and chilli.

Add garlic, shallot and chilli salt in the wok until fragrant. 
Add 1 tablespoon of belacan paste and stir vigorously till it dissolve and mix well with the spices.

Add the snake beans and cook until soften.

Toss in the prawns into the wok again and stir-fry for another 2 minutes to coat in the belacan paste.

Hainan Chicken Rice $2.00 from Singapore Shiok @ Eating World Food Court, Harbour Plaza.
Add- 213/25-29 Dixon Street Haymarket

This is the secret*** - this place serve the best Hainan Chicken Rice in Sydney so far!! The rice is cooked in chicken stock with light ginger taste and it is so flavorsome that I would sometime substitute plain rice with the delicious morish fragant chicken rice. 

This is what I am doing tonight :D The shortcut: buying the authentic chicken rice from here instead of spending hours simming down the  chicken stock!

I have on good authority from my Singaporean friends that this is indeed a hidden gem - who would have thought the best authentic taste is hidden in a foodcourt in midst of Chinatown!

Singapore Shiok on Urbanspoon