Thank you guys for almost 750 votes – to help me decide which food blogger dish I should cook live on TV this morning. I’m here to report back the results….
It went fantastically well! It was my fourth time cooking in front of a camera…(i.e. talking, cooking, smiling at the same time with no boo-boos or naughty words) and I’ve got to say, it was so much easier this time. I really think I’m getting the hang of it.
I cooked Rasa Malaysia’s Malaysian Coconut Butter Prawns - and modified her recipe just a teeeeeny tiny bit…
I added Cognac to the dish!
As RM promises, the dish reveals layers upon layers of flavors…the savoriness of the prawns, spice of the chili, sweetness of the coconut and the magical aroma of curry leaves PLUS the depth of the added Cognac could seduce a buffalo to breakdance.
Lovely Melinda and Dani both sent me gifts of Maldon Sea Salt – and I got to use it on the dish too! You’ll see me sprinkle it on the prawns. I am SO addicted to Maldon. How did I ever live 35 years without ever cooking with Maldon Sea Salt?!? Thank you SO MUCH, my girlfriends!
The video after the jump….
Here is the link to the video!!! (click on video link)
Malaysian Coconut Butter Prawns
adapted from Rasa Malaysia
1 lb large prawns (washed, deveined and patted very dry)
3 tablespoons butter
6 bird’s eye chilies (chopped, seeds removed)
3 sprigs of curry leaves (leaves only)
3 stalks of scallions
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1/4 cup of grated coconut
3 tablespoons Cognac (or brandy)
1. Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.
2. Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.
3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T. When hot, add the curry leaves, scallions and garlic. Fry for a few seconds until fragrant. Add Cognac, butter, salt, sugar and soy. Reduce just a bit – you should have a nice sauce that will coat the prawns. Add the prawns back in the pan. Fry until prawns are cooked through, timing depends on size of prawns. Turn off heat, add the toasted coconut and immediately serve.
Casting Call for Blogger Dishes!
The next time I’m on air (Sarasota ABC Channel 7 6:30am-ish)
Tuesday, November 27th
Tuesday, December 18th
Having you decide which dish I would cook was so much fun – I’m going to continue cooking blogger dishes and promote the worldwide-food-blogs! If you have or know of a great dish that I should take a look at, comment below with a link to the dish. The dish should be cookable on a electric stovetop, an ethnic dish (any ethnicity – I’m opening it up to more than Asian cooking), simple to cook , beautiful to look at and of course, !#($@!$)$% delicious.
You can see me in action in my first live tv cooking and then today’s video – see how much I’ve improved!
Los Angeles Cooking Class!!!
It’s finalized! I’m coming home to So.Cal. for a short visit and will be teaching a Dim Sum Class at Epicurean School of Culinary Arts
The class is a hands-on lesson in the kitchen. You’ll learn how to make some of very popular Dim Sum dishes.
My Mom’s Famous Crispy Egg Rolls
Ginger Pork Potstickers
Steamed Vegetable Buns
Chinese Sausage Fried Rice
Of all classes that I teach, the Dim Sum class has been the most requested class! Because this is a hands-on class, space is very limited. We only have 15 spots available and I’m telling you guys early before Epicurean advertises the class to their regular students. Epicurean is a professional culinary arts school – where they hold chef training programs. I’m so grateful that they are opening their doors to our class! Call and reserve your spot.
Friday, December 14th
6:30pm – 9:30pm
$85 per person
Epicurean School of Culinary Arts
8500 Melrose Avenue
Los Angeles, CA 90069
p.s. I’m considering doing an O.C. class if enough are interested…and have a guest chef RM teach a dish too. Scouting for locations right now….