Baked Prawns with Mozarella Cheese Overload

Save the Mozarella! The mozarella almost went to the freezer if i did not promise to cook it by today! So i saved some of my jumbo prawns and made use of all my mozarella... a simple dish to make a perfect dinner :) I was so happy that my sister Eunice could join us for dinner when i cooked this up!

Ingredients:

8 pcs.  Jumbo prawns (butterflied - use scissors to cut shell from head to tail and use knife to cut the prawns until fully open. do not cut through the other side.) * If you're wondering which side to cut, cut the top part (where the eyes are and where you actually devein your prawns)



1 pc.   Red Bell Pepper (diced)
1/2 cup Basil Leaves (chiffonade - leaves piled up and rolled ... then sliced into thin strips)
1/2 cup olive oil
1 tbsp   garlic (minced)
1 1/2 cup mozarella (or more if u like)
Salt and Pepper

Procedure:

1. Preheat oven to 200 degrees Celsius
2. In a bowl, mix together red bell pepper, basil leaves, garlic, olive oil and season with salt and pepper.
3. Oil a baking sheet / pan and line up your prawns wide open
4. Top each prawn with your mixture from head to tail. Making sure you get to distribute evenly the colors to make your prawns pretty after baking :)
5. Top each prawns with mozarella - cover with almost nothing else seen but your cheese
6. Drizzle each prawn with olive oil
7. Put in the oven for 10 - 12 minutes. Serve pretty and hot!

** You can use your toasters! Just 10 minutes and you got a yummy colorful dish right there! The secret is just good prawns and lots of mozarella ;) Enjoy

Prawns, Tomato and Fresh Basil Pasta

Weeee!!! Prawns. Get the biggest size that can fit your budget! It's like eating a big gem when not overcooked. The crunch just makes you smile! It's my favorite meat on pasta. So i cooked a 7 hour brisket and of course a prawn dish to make me even happier! Beef for Steve, Prawns for me! But since it was so good, Steve ate a good number of prawn pieces too! hahah! <3

Ingredients:
12 pcs.   Large Prawns
4 tbsp    Olive oil
1 tbsp    Garlic (minced)
1 can (14 oz)    Diced tomatoes in Juice
36 pcs    Cherry Tomatoes (cut into halves)
1 cup     Grated Mozarella
200 grams Linguine
1 1/2 cup  fresh basil (cut into small pieces)
Rock Salt and Ground Pepper

Procedure:
1. In a large pot of boiling water, cook the pasta until al dente.  Drain and retain the pasta in the pot. Set aside. (Do remember to put in some salt and oil into the water before putting in the pasta)
2. Season the shrimp with salt and pepper.
3. In a large skillet, heat olive oil over high heat. Saute the garlic until just brown. Add the shrimp until opaque on all sides, about 3 minutes (make sure not to overcook). Remove the shrimp into a plate or bowl. Set aside. (retain the oil and the garlic in the pan.)
4. To make the sauce: To the same skillet, add the diced tomatoes with its juice. Add the mozarella and 2 cups water and bring to a boil.
5. Reduce the heat and simmer until the tomatoes have softened. This will take about 15 minutes. Stir occasionally.
6. Remove the pan from the heat and mix in the cherry tomatoes, basil and prawns.
7. Pour the sauce into the pasta and toss. Season with salt and pepper.
8. Garnish with basil on top and Serve!

Yummy!!! <3

7 hour Tomato Brisket

Oh! Lovely Sunday. Cooking my second meal since i got married (which has been a month now --- time flies by so fast). Waking up on a sunday to roast my 7 hour tomato brisket was amazingly easy. I guess it's just plain excitement that woke me up at 5 am to get ready for lunch! :)

Ingredients:

2 kilos  Beef Brisket (all fats removed) or Kenchi (I'd recommend this if it's available)
24 oz   Hunts Tomato Ketchup
2 pcs   White Onion (minced)
1/2 cup Fresh parsley leaves
2 tsps   Onion Powder
2 tsps   Turmeric Powder
2 tsp     Rock Salt
6 tsp    White Sugar
1/2 tsp  Ground Pepper
1 cup    Water

Procedure
1. Preheat over to 275 degrees fahrenheit
2. Place the brisket or kenchi in an oven safe pan (make sure it has good allowance for possible overflow of sauce)
3. Combine the white onion, parsley, onion powder, turmeric powder rock salt, white sugar, ground pepper in a bowl. Mix well together with the ketchup and 1 cup water until well combined.
4. Pour the sauce all over the brisket and turn upside down to coat the other side.
5. Cover with foil and roast in the oven for 7 hours.
6. Remove the pan from the oven and test the meat to make sure it is fork tender.
7. Slice the brisket into thin strips and put it in a pan. Make sure to slice it against the grain.
8. Get some of the sauce from the dish just enough to cover the meat on the pan.
9. Simmer for 5-10 minutes.
10. Line the meat in serving plate, pour in some sauce and garnish with Parsley and Serve Hot & Tender!

Weee... so happy Steve loved the dish. I just think the dish would be perfect with kenchi. No fat and would be so nice to roast and i can just imagine the tenderness of the meat i could have achieved. Perfect with the tangy tomato sauce ... which i think can be a pasta sauce already! :)

Serves 12