Mr. Nicholas with his post Easy Fruit Loaf, on his site: Intelliblog.
|The recipe for this Fruit Loaf seems easy enough for someone like me who barely dabbles with baking. I would love to give this a try! Want to know how Mr. Nick made this? Click on the shot above!|
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Last weekend we went to one of those weekend markets ... just to buy shrimps! Well, that was the main objective but of course when we got there I couldn't help but buy a bit of this and a bit of that. lol. It was raining when we got there, but still there was a bit of a crowd. The majority of the shrimp was cooked the way my youngest (and hubby) liked it (previous post) while around one-fourth was made into this: Shrimps and Long Beans in Coconut Milk.
- shrimp (cut the sharp rostrum tip and pull out the antennule)
- long beans (i happened to chance upon some gorgeous ones at the weekend market; cut into 1.5" sizes)
- wansoy/cilantro (as much or as little as you like)
- coconut milk (fresh or in powder form..whatever you have available)
- chili (i used two)
- ginger, onion, and garlic (all diced)
- salt, pepper, fish sauce, canola oil
|some of the ingredients used|
- Put cooking oil on to a hot pot, then saute the diced ginger, onion, and garlic. Don't burn, please. It wouldn't taste nice (based on experience, lol).
- Add the shrimps and mix. Wait until the shrimp turns slightly orangey then add coconut milk.
- Once it starts to simmer, add the long beans, chili, cilantro (leave some for garnish), salt, and pepper. Mix.
- Simmer some more until the long beans gets cooked (around 5 minutes, in my case), stirring occasionally. Add a few drops of fish sauce (optional, but this does give it more flavour, in my opinion) together with the remaining chopped cilantro, once done.
- Transfer to a serving plate. Delicious served hot.
I first tasted something similar back while I was in college (eons ago!lol), while dropping in on a friend. I really liked it, but haven't thought of cooking it myself (until now). This dish just brings back sooo many memories.
I liked biting into some of those ginger bits; I know, some might not like that. lol. So, you may opt not to dice your ginger into tiny bits but slice them big instead (you can avoid them that way). The dish actually tasted much better the next day since the flavours have all fused together (including the spicy chili!). I reheated it via a steamer. I tell you, I ate loads of rice the next day! :P
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