Wednesday, May 5, 2010
It has been a terrific week with so many public holidays here in Bangkok. Despite the political turmoil, we still could find peace and happiness by getting away to the countryside. Managed to travel with T and his friends to the floating market and a beautiful clay workshop in Chachoengsao. Just in those moments, we forgot about all the chaos and enjoyed the trip to the fullest.
Meanwhile, the April's DMBLGIT host - the beautiful and talented Julia of Melanger Baking had sent me the award for winning the contest. So excited! Thanks to Julia, the judges Dominique of De vous à moi, El of Fresh, Giao of Kiss My Spatula and Mowie of Mowielicious. And Andrew of Spittoon!
It is another Wednesday Special. I would like to share a simple dish that mostly served on my dining table. T and I loved this easy-to-cook rice accompaniment and we hope you will too. And feel free to substitute any ingredient if you have your prefererred vegetable or meat in mind!
FRIED PRAWNS WITH SWEET GREEN PEAS AND GINKGO NUTS
- Olive oil > 2 tablespoons
- Garlic - slice > 2 cloves
- Big prawns - remove head and feet > 4
- Sweet green peas > 100 grams
- Bean sprouts > 100 grams
- Ginkgo nuts > 25 grams
- Tomato - slice > 1
- Salt > 1/4 teaspoon
- Granulated sugar > 1 teaspoon
- Worchestershire sauce > 2 teaspoons
- Coriander or mint leaves > to granish
- Saute garlic in olive oil until golden brown and fragrant.
- Fold in prawns and fry for a while.
- Add green peas, bean spouts, ginkgo nuts, and tomatoes, followed with the salt, sugar and worchestershire sauce. Stir occasionally until cooked.
- Place in the serving plate. Garnish with coriander or mint leaves.