Baked Prawn With Lemon & Cheese

These baked Lemon & Cheese Prawns are from the Fresh Live Prawn that we caught during our Prawning Trip last weekend at Bottle Tree Park. It is indeed an enjoyable experience on the prawning trip and most of thrilling part is I get to use these prawns for my new dish.

This is a very simple dish that most of you will be able to grab the ingredients right from your fridge at any moment. All you need are some butter, 1 lemon, 2 slices of sandwich cheese if you are run out of shredded cheese. Don't worry if you don't have Fresh live prawn, you can always get any type of prawns from the supermarket or you can even replace it with fish fillet like salmon or any white fish.

Ingredients: (serves 2)
8 Medium Size Prawn
2 Slices of Sandwich Cheese, cut into thin strips
1 Lemon, cut into thin slices
10g of Butter
2 Tablespoon of RUM or Brandy, optional

Method:
1. Wash, trim and slit the back of the prawn into half, becareful not to cut too deep or else the prawn will break into halves.
2. Cut the butter into small cubes and stuff it into cuts of the prawn.
3. Arrange some lemon slices in a baking dish (or you can use disposal foil baking tray), place the stuffs prawn on top of the lemon.
4. Top the shredded cheese on top of the prawns, drizzle the liquor evenly on top of the prawn.
5. If you want that extra citric fragrance on the baked prawn, you can top with some extra strips of lemon rind.
6. Bake in the toaster oven for about 10 - 15 minutes or until the prawn is cook through.
6. You can serve this dish directly from the baking tray or you can re-arrange them in serving plate and serve as finger food for party.


Note:
~ Above is the sample photo of the toaster oven which you might have it in kitchen, it is usually used to reheat bread, pizza or small items.

The gravy of this dish is so fragrance and sweet due to the sweetness that comes from the fresh prawn. Look at the prawns, some of it still comes with prawn roes. The combination of Lemon, Cheese, Prawn and Liquor will definitely stimulate your tastebuds to another level of food tasting.

Double-Boiled Huai Shan Chicken Soup

A bowl of warm and hearty soup is always a great comfort food for rainy season like these few weeks. After a long day at work, having a bowl of homecook soup is always such a blessing in life. For me, I am very particular about soup and I must have soup at least thrice a week. I believed a bowl of homecook soup consists of all kind of nourtition and will helps strengthen our body and prevent diseases as well as common sickness.

Soups can be made in different ways such as double-steamed(double-boiled), slow boiled and quick boiled. In this modern society, most of the households are equipped with more advance availability of alternative cooking utensils that can shorten the cooking process but yet retain its natural flavour.

Like I have used to share in most of my "Soup Posts", Red Dates and Wolfberries are some very common Chinese Herbs ingredients that can be added to our daily soup as part of the ingredients for flavouring. Today's main ingredient is "Huai Shan - 淮山" or sometime which is also refer to as "Shan Yao - 山药". Fresh Huai Shan is mostly sold in supermarkets or wet markets which you might not recognise the fresh Huai Shan as the appearance looks very different from the dried type that are thinly slices and harden before packing. The fresh one will be found in long stick-like root form with skin intact. After peeling the outer skin, you will find it wet and excessively slimy. But don't worry, the sticky substances will disappear once it is boiled in water.

Fresh Huai Shan is nature and sweet in taste that is similar to sweet potato or potato texture when used as a soup ingredient. It benefits the Spleen, Lungs and the Kidneys and strength the health.

Ingredients: (serves 2 - 3)
2 Chicken Drumstick, with thigh attached
300g Fresh Huai Shan(淮山)
8 - 10 Big Red Dates(红枣)
1/2 Tablespoon Wolfberries(枸杞子)
1 Honey Date (金丝蜜枣), optional
1 Litre of water

Method:
1. Wash, trim and blanched the chicken in boiling water for about 3 - 5 minutes, rinse with tap water and set aside.
2. Rinse the fresh huai shan to remove any dirt, peel the outer skin and cut the fresh into thick chunks. (fresh huai shan might feel sticky after removing the outer skin, just rinse with water and cook as per normal)
3. Bring the pot of water to boil, add in all the ingredients, except the wolfberries, when the water come to boil again, let the mixture simmer for about 5 minutes on low heat.
4. Transfer the mixture to a slow cooker and cook on AUTO for about 2 hour. Add in the wolfberries on the last 30 minutes of cooking time. (or you can simmer the soup mixture over low heat on the stove for about 45 minutes to 1 hour)
5. Season with salt and serve with rice or you can use it as a soup base for noodles.

Winner For The Foodie Blogroll Contests

I was so shock and thrill to receive an email from Food Blogroll last Sunday, 14 November 09 informing me that my blog was selected as this week's winners for the Foodie Blogroll "Adaptable Feast Cookbook" giveaway!

You can get to read more about this contest at this LINK here. Now I am looking forward to receive my prize soon and that will give me the chance to share more about this book with you soon..... Once again, thank you Foodie Blogroll for this wonder Gift........