A little bit more about myself! I’m an educational media producer in a Singaporean university. My usual work routine involves storyboarding, shooting, and editing videos. The objective is to enhance students’ learning and understanding of any given subject matter through my educational videos. That, I find it meaningful and rewarding. Recently, I shot the production and operation flow of several catering organisations and restaurants as part of a module on food and beverage management. I loved capturing the details, movement, textures, colours of the food. It is honestly different if I see things with an naked eye and behind the lens. The mood and experience changes every single time.
I’m quite emotional when it comes to what I consume: a bad coffee in the morning can ruin my mood, and waiting too long for lunch to be served only to find it falling below my expectations keeps me pouting for several hours. Sounds like I'm always grumpy or picky eater? Haha but I'm not. Good food is important to me. I love the berry family! Strawberries, blueberries, raspberries, black berries.
They are giants of antioxidants (aka nutrients), and incorporating them in our diet will contribute to radiant skin, shiny hair, and protect us from high cholesterol and blood pressure etc
Back to the blog, the first dish I’m kick-starting with is Rosemary Prawns with Turmeric Rice!
This is Ryan's and my favorite dish whenever we dine at DB Bistro & Oyster Bar (their prawns were the inspiration for this dish!) Achieving the aroma and flavors of the prawns soaked in rosemary and lemon butter sauce. Yum! Being economical, I thought we could try it out for ourselves, to save burning a huge hole in our wallets. This is what we concluded was the best combination.
Ingredients (serves 2)
- 8 cherry tomatoes, into halves
- 2 cloves garlic, chopped
- Lemon juice (¼ lemon)
- 1 tablespoon of spicy chilli crisp (Lao Gan Ma brand)
- ¼ cup of Worcestershire sauce
- ½ cup of water
- 150g of butter
- 10 tiger prawns
- Fresh rosemary and thyme
- 1 cup white rice
- 1 teaspoon turmeric powder
- 2 tablespoons coconut oil
- ½ loaf of focaccia bread in cubes (optional)
- Chopping board
- Medium skillet
- Rice cooker
- Wash rice, rinse it twice and fill it up with 2 cups of water. Put into rice cooker.
- Pour in turmeric powder and coconut oil, give a good stir before putting it over medium heat.
- Peel the garlic clove, gently slam it with the flat side of the knife
- Using the scissors, trim off antennal and rostrum (to avoid fingers getting pricked) of the prawns.
- To devein the prawns, use scissors to cut along the abdomen.
- Add 1 tablespoon of butter to a medium skillet over medium heat, place the prawns and flip them over after 1-2 minutes, or until they turn red.
- Add chilli crisps and give it a quick stir-fry. Scoop them up and set aside.
- Melt remaining butter on the skillet, add Worcestershire sauce and garlic. Fry till garlic turns golden brown, then add tomatoes, water and lemon juice.
- When tomatoes are slightly soften, add 4-5 sprigs of rosemary and thyme each, let the sauce simmer for 5-10 minutes over low heat.
- Pour in prawns and fry them thoroughly till they are finely coated.
- Serve with turmeric rice, and dip focaccia bread cubes into sauce.
Tip: Both rosemary and thyme tend to have strong dominating aromas. Try cutting down to 2-3 stalks if you prefer milder fragrance.