Hello Everyone! Time sure flies by quickly as it’s already the third week of Seafood Month! I have a combination of squid and prawns for you guys tonight. Together, they make up a yummy Thai appetiser, bursting with fresh flavours and a kick of spice. The first time I had this dish was at my Aunt’s Thai restaurant here in Brunei. It was really spicy; I mean, I have quite a high tolerance when it comes to spicy, but even this was beyond my limit. My mouth was on fire! My Aunt also added white fungus in the dish she served which I don’t think is traditionally added; my Mom said she added it to bulk up the dish.
Yum Woon Sen (ยำวุ้นเส้น), or glass noodle salad, is a popular dish in both inside and outside of Thailand. There are many variations to this dish alone, and the one that I will be covering on my blog tonight is considered to be a much more “dressed-up” version than others. You can adjust your Yum Woon Sen to have more or less ingredients, depending on what floats your boat. If you want a lighter version of this dish, you can eliminate the seafood and the meat, and focus on bulking up your glass noodle salad with lots of veggies, herb, and crushed roasted peanuts.
It is also a recommended dish for pot lucks or parties as it stays delicious at room temperature for a few hours, and you can prepare all the ingredients ahead of time, mixing the dressing in at the last minute.
PREP TIME 10 MINS| COOKING TIME 10-12 MINS| SERVES 4
300g medium-sized prawns, shelled and deveined
250g glass noodles, uncooked
50g minced pork (you can use minced chicken or leave this out completely)
2-3 red bird’s eye chillies, sliced
2 limes, juiced
1-2 large squids, cleaned
1 medium-sized red onion, sliced
1-2 tbsp fish sauce
1 tsp chicken stock powder
Thai basil leaves (or green spring onions)
Add in the chillies, onions, and thai basil leaves in a large mixing bowl.
Bring a medium-sized pot of water to a boil. Once boiling, add the chicken stock power in. Cook the minced pork, about 3-4 minutes. Drain and then set the minced pork aside in the large mixing bowl together with the onion mixture.
In the same cooking liquid, cook the prawns, about 2 minutes, and then the squids for about 30 seconds. Then add to the mixing bowl.
Cook the glass noodles in the same liquid for about 5 minutes, or until softened. Drain and add to the mixing bowl.
Toss well and add in the fish sauce and lime juice. Taste and adjust the quantities of the fish sauce and lime juice to your liking. Add some of the leftover cooking stock liquid if the glass noodles are looking too dry.
Garnish with some more basil leaves and serve immediately. Enjoy!
Hello Everyone! Tonight’s recipe is actually quite different from a traditional Goong Ob Woon Sen (Prawns and Glass Noodles in Claypot), only because my Auntie taught my Mom how to cook it very differently. I only knew that it was different when I looked up the Thai name for this dish before I started to write this post and saw other recipes that used bacon, and other ingredients to make up the broth/sauce.
Oh well. Also, you would whip up this recipe in a claypot, but since we didn’t have one, we cooked it in a regular frying pan. Actually, we remembered that my Auntie had one, and so we borrowed it and transferred the prawns and glass noodles to the claypot for the presentation. Anyway, the dish was nevertheless still delicious, but I bet would taste even better with the bacon in it – because who doesn’t love bacon?
PREP TIME 20 MINS| COOKING TIME 15 MINS| SERVES 4
750g tiger prawns, washed, cleaned, and deveined
500g glass noodles
2 cups chicken broth, hot
2 inch ginger, thinly sliced
2 tbsp vegetable oil
1 tbsp light soy sauce
1 heaped tbsp whole black peppercorns
1 tsp annatto powder
1 tsp chicken stock powder
Fish sauce to taste, optional
Fresh coriander, cut into 1-inch lengths
Heat vegetable oil in a large frying pan and fry the garlic, ginger, black peppercorn until fragrant. Add in the prawns together with the chicken stock powder; mix and let to cook for about 2-3 minutes. Remove from the prawns pan, leaving the garlic, ginger slices, and peppercorns in the pan. Set the prawns aside.
Dissolve the annatto powder in the hot chicken broth and pour into the same frying pan. Bring to a boil before adding in the glass noodles. Cook the noodles in the broth until they start to soften.
Place the prawns back into the frying pan, together with the coriander and fish sauce (if you need to season it a bit more) and cook until the noodles have absorbed the gravy, about 5 minutes.
Once done, turn the heat off an transfer to a claypot. Garnish with some more coriander and serve hot. Enjoy!
PS: On the train home from Melbourne City to Cranbourne, I was going through my Instagram feed and saw that Thanis Lim also made Ob Woon Sen with a twist, adding clams instead of prawns. Maybe I will give this recipe a try, using bacon and cooking it the traditional way for next time!
Getting my dish styled and photographed for the cookbook
Hello Everyone! So about a month ago or so I entered a recipe into this year’s UNSW Student Cookbook 2014. The theme for this year was “Simple Recipes to Impress” or as it is aptly referred as “Simprecipes”. I originally submitted a recipe for fried chicken wings with a prawn and mango vermicelli salad, but since there was another chicken wing entry that already made the cookbook, I was asked to tweak my recipe and just submit the salad. Though it wasn’t quite what I submitted originally, I was still very happy that it was chosen – they loved it for the bright and fresh colours! I also realised though that mangoes are out of season in Australia right now so I doubt anyone will be trying out my recipe until the summer. Sucks. That’s why I love the tropics, all year round mangoes!
Today was the official launch of the cookbook and it was a great turnout! Good food, good drinks, good music. I helped with setting up in the morning, preparing the platters to go out, serving, and a little bit of packing up at the end. Oh and I also got to meet Kumar Pereira, Masterchef Australia’s Season 3 and Allstars contestant. Such a sweet and loving guy! Here’s my entry for the cookbook (I will also post the recipe down below if it’s a bit hard to read from the photo):
PREP TIME 10 MINS| COOKING TIME 10 MINS| SERVES 4
For the salad:
200g rice vermicelli noodles
500g cooked prawns, shelled and deveined
2 ripe mangoes, cut into chunks
1/2 bunch fresh mint leaves, loosely torn
1 red bird’s eye chilli, sliced
1/4 cup unsalted peanuts plus extra to serve, finely chopped
1/4 head red cabbage, finely sliced
For the chilli-lime sauce:
4 tbsp fresh lime juice
4 tbsp rice vinegar
4 tbsp water
2 tbsp white sugar
1 tsp sesame oil
1 red bird’s eye chilli, finely chopped
1 spring onion, finely chopped
In a medium-szied bowl, soak the rice vermicelli noodles in lukewarm water until tender, about 8-10 minutes. Drain and set aside.
Combine sauce ingredients in a bowl and mix well (yields about 1/2 cup of sauce).
Add the salad ingredients to a large bowl and mix through. Dress with the chilli-lime sauce and toss to combine. I’m a huge fan of all things spicy so don’t be afraid to add more chillies for those spicy-lovers out there!
Garnish with extra peanuts and a few mint leaves. Serve.
This recipe is all about the intense variety of flavours, so invest in quality ingredients to really give it the best punch. It’s easy and super tasty! The bold flavours definitely won’t disappoint!