This Morning’s On-Air Results!

Malaysian Coconut Butter Prawns

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.

The Class
Friday, December 14th
6:30pm – 9:30pm
$85 per person

The Location
Epicurean School of Culinary Arts
8500 Melrose Avenue
Los Angeles, CA 90069
(310) 659-5990

I’ll be travellng with little Andrew and if you bribe him with enough Skittles and gummy worms, he might just teach y’all how to make fried chocolate dumplings with the leftover egg roll skins.

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….

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Comments 48

  1. Carol

    Jaden, you are such a clever girl! I cant wait to see the youtube feature. The prawns look AMAZING! I’m glad you decided to use the curry leaves. xoxo

  2. Neece

    They look so delicious, Jaden! Congrats on a successful adventure! 🙂 Cognac sounds like a great addition to the recipe too.

  3. LunaPierCook

    Dang, girl, you just keep getting better! 🙂 But … 35?? I’d have never guessed that high, probably barely 30. As to what to cook, the only thing I have that’s suitable is a Whitefish-Stuffed Salmon that’s kinda unique.

  4. B

    Oh man, what I wouldn’t give for some dim sum right now, or to be making dim sum right now!
    I might have to make a special trip to downtown toronto just to do this.
    I’m glad your tv appearance went well jaden – wish I was in the country/city for your cooking class!


  5. stickygooeycreamychewy

    Jaden, You did a great job yesterday. I was watching bleary-eyed in my bathrobe, but I made it. I swear I could actually smell those prawns through the TV. Maybe I was still dreaming. ; )

  6. stickygooeycreamychewy

    One more thing. Next time, I think you should make either your lemongrass mussels or the Jap Chae. Both are quick and easy, and they taste wonderful. I add some ground pork to the Jap Chae to make it more of a main dish. My husband has to have his meat!

  7. Laura

    That looks fabulous! Congratulations again!

    I wish I could get to LA for the cooking class, but sadly it’s a bit more than a day trip from MO 😉

  8. Melinda

    Glad everything went well. Perhaps you even used my salt on TV!
    Glad you like the salt.
    I would gladly watch you cook your slippers on TV but I would love to see you cook Chinese Lemon Chicken. I am sure there would be a Jaden twist to the recipe. I usually use a recipe from Ken Hom’s book. But what ever you choose is sure to be wonderful.

  9. tigerfish

    There is no video in the link you provided 🙁 …are you drunk with cognac? 😀 …it’s ok(maybe it’s my PC issue or what), will wait for the YouTube version then.
    Another Wow!

  10. LunaPierCook

    Love the video! It did get chopped off too early though, and there’s no beauty shot of the food, but you’re obviously getting more-and-more comfortable on-camera. I agree with Nate, particularly when she says you only have 30 seconds left … I’m sure you could see the floor director as well. But you’re obviously the star of that segment, and you fill that spot quite well! 🙂

  11. SteamyKitchen

    Nate & LPC- I’m actually glad that she told me, because I had no clue how much time I had left. Too busy cooking and talking to glance at the time! Can you imagine trying to cook, talk on live television and trying keep track of time left too? I think I’d rather light toothpicks on fire and stick them up my nose.

  12. Ady

    Wonderful Jaden I’ve seen your video, congrats
    please click on my blog there is a surprise for you.
    The package is arrived , jaden thank you very much you are wonderful , What can I do to thank you?
    thank you from the bottom of my heart

  13. yoko

    Those prawns do look delicious, and I enjoyed watching the making of the dish on the video clip! I found it interesting that when the filming cut to putting the ingredients in the wok, it showed a mirror image. I was a little disoriented– but it didn’t detract from the show at all. Great job!

  14. Rose

    Jaden, Jaden, Jaden… You are my dear a star. You are more comfortable on TV than the other time where we we talking too quickly. You articulate better, you took the time to talk about Rasa, which I am sure she aprreciates and of course the food looks great. To bad we didn’t have the last shot like the other time. One thing though, but it’s just me: I like your top from the previous show better. I don’t know, this one with the color, the shape…naaa! Other than that you were flawless my dear. Way to go.

  15. blondee47

    Jaden u don’t need me to tell u how gorgeous u are….i predict u to be on the food network very soon…..

    natalie sztern

  16. Nan

    I live in Sarasota and thought you did a great job. Just curious as to where the curry leaves came from, did someone send them to you?

  17. SteamyKitchen

    Nan- I got it from my parent’s curry plant in California! Brought it home with me from my last trip and froze.
    You might want to try the Indian market on 41 in Bradenton.

  18. Nicole from: For the Love of Food

    I looked throw the more recent posts in my blog and came across a few dishes that I find interesting. I don’t know if you’ll find them interesting enough for TV, but what the heck.

    General Tso’s Chicken: (We already discussed this one)
    Tropical Rice: (I can imagine this really cheering me up any tie of the year)
    Mango Joes: (a sugar-free “gourmet” version of the sloppy joe)
    Schnitzel Sushi: (a mixture – and personal concoction – of Japanese, Cuban, and German cuisine)
    BLT Steak: (you can’t go wrong with bacon – unless you’re a vegetarian 🙂 )

    Sorry, I just couldn’t choose!

  19. wmw

    Did I miss a link elsewhere? The video didn’t show the part where we get to see the dish after you’re done with it. You’re still around? I thought you were off to somewhere???

  20. Alia

    I made them last night, and they came out pretty well! I used Metaxa, which is a Greek brandy that everybody should know about — so much more flavor than cognac! I also used frozen, unsweetened, grated coconut, which is what I always use whenever a recipe calls for coconut or for making kerisik, which is the Malay word for golden toasted coconut, such as in this very recipe. You have to read the ingredients carefully on the frozen coconut, because some of the Filipino stuff has sugar in it. The Thai coconut doesn’t. It takes longer probably to toast because you have to go through the drying it out phase, but it seems like the next best thing to fresh.

    The other change/addition I made was using Sichuan/Szechwan(sp) peppercorns instead of bird chili — the lemony-ness of the peppercorns worked really well with the prawns.

    One thing more I learned: those cheap frozen bulk prawns from Vietnam are soaked in saltwater. So the dish was way saltier than it ought to have been. I had to use those. The fresh prawns were $13 a pound and and the frozen bulk were $7… and I don’t have any money these days. Next time I do this recipe, I will instruct my guest to bring the prawns and specify fresh, fat and juicy only ;-)!

    But all in all, a successful recipe!

  21. Chubbypanda

    Well done! You’ve got a very warm stage presence. I’m so glad RM’s prawns won.

    An OC class would be great! Let me know if you need help getting the word out. I’ll pack that teaching kitchen, baby! =)

  22. Pingback: Malaysian Butter Prawns on TV and DMBLGiT First Place Winner! | Free Recipes | Asian Recipes and Cooking by Rasa Malaysia

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