Deep Fried Cuttlefish Rings

As promised the next recipe. After the nice dinner on Good Friday, we decided to try another recipe the following day. This recipe is quite easy to follow, only that you have to be more generous with the corn flour to get a nicer looking end results :) Based on the 1st recipe attempt on the pork ribs where we practically emptied the whole bottle of corn flour, I was more cautious this time on the usage of flour to prevent wastage.

Ingredients
500g fresh cuttlefish, cut into rings (here we got 2 large cuttlefish from Jusco)
500 ml oil for deep-frying
300g corn flour (that's a lot, about 1 box of corn flour, nah, i used much less than that)

To marinade - 1 tsp salt, 1 tsp sugar, 1/2 tsp pepper, 1 egg white, 1 tbsp curry powder, a dahs of 5 spice powder and 1 tbsp plain flour

Steps:
1. Marinade the cuttle fish with the marinade ingredients. Recipe says 3o minutes, but I had it for about 2 hours and left it in the fridge.
2. Coat with corn flour (this is the part you have to be more generous on the corn flour) and deep fry in hot oil until golden brown.
3. Dish up.

End results...

Next 2 recipes

3 weeks of inactivity in the blog. Had been busy meeting up with the contractor - planning on the house renovation, doing some survey on the stuff we will need to get for the new home and also treasure hunting.

CH and I tried out these 2 recipes about 2 weeks back. It was Good Friday, CH had the day off and he decided to try out the Prawn Fritters recipe. I was not at home to see how it was done but was home in time to eat. hahahah...

Prawn Fritters recipe
Ingredients:
500g medium size prawns (actually we only had 4 prawns each, tak cukup makan la, not kenyang)
Marinade it with - 1 egg white, 1/2 tbsp sugar, 1 tsp salt, 1 tsp sesame oil and 1 tbsp corn flour

To make the batter:
1 egg, 1 tsp baking powder
2 tbsp oil, 3 tbsp plain flour
1 tbsp corn flour
1/2 tsp salt, 150 ml water

Steps:
1. Shell prawns and keep the tails. Remove vein.
2. Mix prawns with the marinade ingredients
3. Dip prawn in batter and deep fry in hot oil until golden brown.
4. Dish up

End results - Taa Daa...

It was a lovely dinner prepared by CH including the lovely chinese sausage bought by Kim from Penang and stir fried kai lan. And notice the picture, CH even took the trouble to decorate the prawns with cucumbers :) Audrey and I ate in a hurry and rushed off for Good Friday Mass.

Next recipe will be in the next article

Happy Birthday Daddy

We were back last weekend to celebrate Dad's 70th birthday. All of us came home. We had a nice lunch on Sunday as Kim and KZ had to leave for Penang in the afternoon. We had lunch at Man Chong to celebrate dad's birthday and at the same time to try out the food there prior to Kim's wedding lunch in September.

The food was quite good. We had pork leg, mixed vege with dumpling, nestum prawn and steamed silver pomfret. After that, we had cake at home. Specially baked by Kim, nice chocolate cake. Hey Kim, your cake is 1st class quality, yum love it, had some again for breakfast this morning. We'll start looking out for your Kenwood machine. Sorry no photos to show for now as i left my camera back in TI, how forgetful. Will only be able to post some of the photos when I go back again next month. We took quite a number of funny ones, especially posing with the wine God Bro bought for dad's birthday :)

Got myself a new knife from dad, it looks like those knives used by the pork seller in the market. It would be good to remove the fatty parts of the meat. And God Bro, I brought back your knife as well, it's a nice looking knive with a sheath. Would need to meet up with you one of these day. Dad got his new supply of timber from Uncle Wai yesterday night and was again busy at his workshop. All those timber making him excited. hahaha...

We left TI this morning and it's back to work tomorrow...