Asian food- Dry Prawn Masala

One of my favourite dishes that I like the most is Dry Masala Prawns. Whenever I go to a restaurant I will ask for this dish. Lately I learned from a cook how to cook my Dry masala prawns. This dished is a Asian food from a Indian Cuisines and it taste spicy as most Indian food are taste Spicy, tasty and always delicious. A food thats meet people who likes spicy food like country of Malaysia. To cooked this dishes all you needs is 800gm of fairly large whole prawns, 8 tablespoon of yoghurt, three red chilled without the seeds and sliced it into halves, 1 tea spoon of mustard seeds, 1 teaspoon of fenugreek, 1 pieces of big onion sliced, 1 teaspoon of cumin, a few about five springs of curry leaves and table spoon of water. The ground spices ingredients are 2 tablespoon of garlic paste, 2 teaspoon or ginger paste, 1 spoon of onion paste, about a packet roughly to 6tablespoon of fish curry powder, 4 tablespoon of chilli paste and a teaspoon of ground black pepper. Heat the pan and fried the mustard seeds, fenugreek, cumin seeds, sliced onions, and curry leaves for about two minutes till you feel and smell the fragrant, then add in all the combined ground spice ingredients and stir it. After this add in the sliced onions, red chilli, and all the prawns and mixed it well and stir it. Put in the yoghurt and the water, stir it and then cover it for a while. When it is almost dry and the prawn is well cooked served it hot with steamed white rice.

Dumpling an Asian food refer as chang festival

Every year on the fifth day of chinese fifth moon that is around somewhere end of May or beginning of early June. The chinese will celebrated the annual dumpling a favourited Asian food or most famous refer as chang festival. The chang are make of glutinous rice which is wrapped in a special plant leaves called lotus leaves. The ingredients of this chang is chicken, pork, shimps, salted eggs yokes and chestnuts. All this chang which is properly wrapped would be left to steam for at least four to five hours depend upon the size of each chang. This year most of the house wife will prepare the chang for a day or two early with addition ingredients such as sea cucumber, dried scallop or even roated porks and duck. Every year I won't missed the yearly affairs of the chang festival and I still prefer the old cooking style minus the seafood. With the seafood ingredients the chang smell a funny taste and it is like a festival with no ogrinal issue.