Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

Ingredients

  • Leftover pork knuckle meat
  • Rice
  • Coconut cream
  • Lime leaves
  • Laksa paste
  • Lemongrass paste
  • Spring onion
  • Broccoli florets

Instructions

  1. Thinly slice some leftover pork knuckle meat.
  2. Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.
  3. Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
  4. Add in a tin of coconut cream and mix everything and bring it to a simmer.
  5. Cook for a few minutes to ensure the flavours and aromas all intermingle.
  6. Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.
  7. Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
  8. Turn off the heat and mix through the green part of some sliced spring onion.
  9. Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
  10. Cook the broccoli with microwave radiation.
  11. Serve the broccoli as a side in the style of my BFF.

Chilli garlic prawns and rice

Chilli garlic prawns and rice

I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.

Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Ingredients

  • Raw prawns (large banana prawns)
  • Tomato sauce
  • Soy sauce
  • Sweet chilli sauce
  • Garlic (sliced with a mandolin)
  • Ginger (grated)
  • Chilli flakes
  • Chilli (cut in strips)
  • Spring onion
  • White onion
  • Whole black peppercorns (freshly ground)
  • Rice
  • Broccoli florets

Instructions

  1. Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
  2. Leave the prawns in the marinade in the refrigerator for a couple of hours.
  3. Cook the rice however you please.
  4. Heat a wok until it’s smoking hot.
  5. Add in some high vapour point oil, e.g., Queensland nut oil.
  6. Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
  7. Cook the prawns by stir-frying them until they turn red. 
  8. Add in the broccoli florets and mix everything until the broccoli florets soften a little.
  9. Serve in a bowl and eat with the rice using chopsticks.
  10. Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh. 
  11. I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
  12. If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.

Final thoughts

How do you eat prawns?