Surf and Turf

Surf and Turf is usually a steak with some sort of seafood served alongside. More often than not, it's lobster. But I've seen restaurants getting away with serving regular shrimp and even scallops as 'surf and turf', so yea.

Today for iftar I played a bit with the theme and made a 'lauk' version of Surf and Turf. End result was pretty tasty. Eat with hot white rice.

Surf and Turf

Crispy beef bacon, prawns, bunashimeji mushrooms, diced yellow onion, chilli, chives and a dash of worcester sauce and black pepper. All stir-fried til borderline caramelized and crisp in a hot wok.

Comments:

1. Perhaps a different mix of mushrooms would provide a nice variety of textures.
2. Again, get better prawns!
3. A dash of hot sauce (preferably Tabasco's Habanero Pepper Sauce) would work wonders in this.

Prawns & Peas, Savoury and Sweet

In an effort to avoid getting rusty as a formally-trained chef, I'm going to kick-start this blog back and start cooking restaurant food again. Malaysian food is fantastic, but there's always a soft spot in my heart for those hoity-toity plates of fine dining. Besides, this would be good practice. I'm not giving up my training, ever.

Prawns & Peas

Gently cooked prawns in garlic infused olive oil, sweet pea puree, fresh local mango, pickled bunashimeji, candied cili padi, crispy bacon, soy reduction

Comments:

1. Couldn't find good prawns. Had to use these crappy ones.
2. Next attempt should use a smaller plate
3. Candied cili padi is actually quite interesting!
4. This works as a small, pre-starter.