Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.

Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns
Udon noodles, coconut cream, pork belly, prawns, and choy sum

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.
Udon noodles, coconut cream, pork belly, prawns, and choy sum

The meal was delicious. The question is, is this Asian or Italian?

Simple surf’n’turf

It’s Anzac day. I did my grocery shopping in the afternoon and spied some steak and prawns and thought “I’ll have that for dinner”.

Pan-fried surf'n'turf. Steak and prawns with coleslaw.
Pan-fried surf’n’turf. Steak and prawns with coleslaw.
Continue reading “Simple surf’n’turf”

Prawn scallop and speck fried cauliflower rice with mushrooms

Tonight’s blog post on Yummy Lummy features a prawn scallop and speck fried cauliflower rice with mushrooms recipe.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Prawn Scallop Speck Fried Cauliflower rice. Gary Lum.
Prawn Scallop Speck Fried Cauliflower rice.
Continue reading “Prawn scallop and speck fried cauliflower rice with mushrooms”

Old fashioned prawn and crab sandwich

New year’s eve tea with Mum and Dad consisted of blue swimmer crab [also known as sand crab] (Portunus armatus) and blue endeavour prawns (Metapenaeus endeavouri) on Tip Top™ white sandwich bread with real butter, aioli, salt, and pepper.

Fresh endeavour prawns purchased from Morgan's seafood. Gary Lum.
Fresh endeavour prawns purchased from Morgan’s seafood.
Fresh blue swimmer crabs (sand crabs) purchased from Morgan's Seafood. Gary Lum.
Fresh blue swimmer crabs (sand crabs) purchased from Morgan’s Seafood.
Continue reading “Old fashioned prawn and crab sandwich”

Sichuan Papa, Everton Plaza, Brisbane

Last night I went to Sichuan Papa at Everton Plaza in Brisbane’s north side.

Sichuan Papa has just opened a week or so ago. The people working are quickly developing their work flow. It wasn’t distractingly evident that the people working were getting into the swing of working in a new space.

The menu is broad, descriptive, and relatively easy to understand. What is lacking is a telephone number to make reservations for the future. I had to visit the restaurant in the afternoon to make a table reservation.

The restaurant’s Instagram account is open but messages are NOT answered. The menu suggests a Facebook page but I’m yet to find it. The website is also a fail (as of Monday 30 December 2019).

Continue reading “Sichuan Papa, Everton Plaza, Brisbane”