GREEN GREEN MUSTARD

Mustard Green has a bitter taste

so many people do not like it.

I love to eat mustard green

whether preserved of fresh

I love them all.

This is one way of cooking mustard green

which I learnt from my sister in law, Yvonne Ang

If you like mustard green like me

you can try this recipe:

Green Green Mustard
1 small plant mustard green, washed & cut into bite size
1 handful of shrimps, shelled
few slices of ginger
1" carrot, cut into little cubes
1/2 egg, beaten
2 Tbsp cooking oil
1/2 chicken cube, for flavour
salt & pepper to taste
Thickener: 1.5 Tbsp corn flour + 2 Tbsp water

Method:

1. bring 1/2 pot water to a boil

2. add a little oil & salt to the boiling water, then add the mustard pieces

3. allow to boil until the mustard is cooked, strained

4. heat up the remaining oil in a pan

5. add ginger slices and fry until fragrant

6. add shrimps & carrots

7. add 3/4 cup water and bring to a boil

8. add cooked mustard green, chicken cube, salt & pepper to taste

9. stir in thickener, adjust the consistency

10. stir in beaten egg

11. dish up and serve hot

ASSAM PRAWNS

Assam Prawns

is an easy and tasty dish.

Last time, we used to soak the assam ball in water,

squeeze and remove the seeds, 

then strain and use the paste to cook the prawns.

Today,

we can just buy a tub of the assam paste

and scoop the amount that we need for the dish.

It is so much easier!

Assam Prawns

1/2 kg sea prawns

1 Tbsp minced ginger

1.5 Tbsp garlic, minced

few stalks of spring onions, cut into 1" 

oil for frying & cooking

Sauce: mix together

            1 Tbsp soya sauce

            1/2 Tbsp dark soya sauce

            2 tsp sugar

            1/4 cup water mixed with 1 Tbsp assam paste
            salt to taste

     

1. heat up 3 Tbsp oil, fry prawns until change colour, dish out prawns

2. add ginger & garlic to the oil in the wok, fry until fragrant

3. pour the prawns back into the wok & add the sauce & spring onions

4. Toss & turn, remove from heat