Go Green 3

UDANG MASAK HIJAU

Bahan-bahan :
600 gm udang
10 tangkai cili hijau - dikisar
10 tangkai cili padi - dikisar
1 cm kunyit hidup - dikisar
1 cm lengkuas - dikisar
5 batamg serai - dikisar
5 gm belacan - dikisar
15 ulas bawang merah - dikisar
3 ulas bawang putih - dikisar
1 cm halia - dikisar
5 helai daun limau purut - kisar
1- gm daun ketumbar
5 gm serbuk jintan manis dan putih
250 ml santan pekat
sedikit garam dan gula
sedikit minyak untuk menumis

Cara penyediaan.
1. Tumiskan bahan bahan kisar bersama serbuk jintan manis dan putih sehingga pecah minyak. 2. Kemudian masukan santan bersama garam dan gula.
3. Renehkan di atas api sederhana sehingga kuahnya pekat.
4. Setelah itu, barulah masukan udang dan gaul rata. apabila udang masak dan rempah naik minyak angkat dan hidangkan

Seri Hijau Udang
Kiriman: Shahila said

Bahan-Bahan:
10 tangkai cili hijau( belah empat jangan putus dan buang bijinya)
5 ekor udang besar atau udang kering.
2 sudu besar kerisik
3 ulas bawang kecil( untuk menimis)
3 ulas bawang putih ( untuk menumis)
air belacan
air asam jawa
sedikit minyak
garam dan gula secukup rasa
sedikit sos tiram

Bahan hiasan
Bawang goreng
Bwang Besar ( dipotong labu)

Cara:
Masukkan 3 sudu minyak mayak untuk menumis bawang kecil dan bawang merah.Goreng sehingga naik aroma. Kemudian masukkan cili hijau berserta udang tadi. Selepas itu, masukkan garam, gula, air belacan dan air asam jawa. Kemudia masukkan pula sos tiram. Letakkan sedikit air jika hendak berkuah.Kemudian laburkan bawang besar. Didihkan sehingga masak. Siap untuk dihidangkan.

Cadangan Hidangan:
Taburkan bawang goreng apabila sedia untuk menjamu selera.

UDANG MASAK CILI HIJAU

Bahannya:
* 600 gm udang harimau
* 30 gm udang kering (rendam & tumbuk halus)
* 12 cili hijau (potong serong)
* 2 camt gula
* 60 ml minyak masak
* garam (ikut rasa)
* 60 ml asam jawa.

Bahan kisar:
* 15 gm halba (rendam ½ jam)
* 15 biji bawang merah
* 6 ulas bawang putih
* 1 cm kunyit hidup
* sedikit belacan (jika suka)
* 6 biji buah keras
* 1 batang serai.

Caranya:
- Perap udang seketika
- Panaskan minyak
- Tumis bahan-bahan kisar hingga naik bau
- Masukkan udang kering dan goreng lagi
- Masukkan garam, air asam jawa, udang dan cili
- Masak selama 5 – 7 minit

Green Prawn Curry

Ingredients
2 tbsp vegetable oil
2 tbsp green curry paste
1lb raw king prawns, peeled and deveined
4 kaffir lime leaves, torn
1 lemon grass stalk, bruised and chopped
1 cup coconut milk
2 tbsp fish sauce
4 fresh green chillies,
and fresh coriander leaves sliced to garnish

Method
Heat the oil in a wok or a large pot. Add the green curry paste and fry gently until bubbling and fragrant.Add the prawns, kaffir lime leaves and chopped lemon grass. Fry for 2 minutes until the prawns are pink.Stir in the coconut milk and bring to a gentle boil. Simmer, stirring about 5 minutes or until prawns are tenderStir in fish sauce then top with green chillies /coriander leavesI added carrots , baby corn and mangetout just because I like it that way. You may omit the vegetables for authenticity.

Thai Green Curry With Shrimp & Tofu

Ingrediants
2 tablespoons canola or peanut oil
1 onion—finely chopped
1 kaffir lime leaf—finely chopped (or ½ teaspoon lime zest)
2 teaspoons Thai green curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup fish, chicken or vegetable stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 cup small broccoli florets
½ green pepper (capsicum)—julienned
1 cup green beans—ends trimmed and cut in half
3½ oz (100g) firm tofu—cubed
1 cup Jasmine rice
12 large uncooked shrimp (prawns)—peeled, deveined and bottom of tail left intact
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro

Method
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the chopped kaffir lime leaf (or lime zest), curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the broccoli, green pepper, green beans and tofu, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the shrimp and cabbage to the curry and simmer, covered, for a further 5 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lime juice and cilantro. SERVE on a bed of rice.

Variation: Try adding other fresh or frozen green vegetables such as zucchini (courgette), green peas and snow peas. For a hotter curry use three teaspoons of Thai green curry paste instead of two.