Dinner to end the year 2014...

As the year 2014 closes, we celebrated with a dinner with friends at home...it is also occasion to "clear out" my clogged fridge.

 Sitting elbow to elbow for 8 persons...

 Raw cauliflower is good with a simple aioli...

Tomatoes 2 ways: in concentrated purée and as raw (kumato). Served with a balsamic reduction, olive oil, sprinkle of fleur de sel and a Parmiggiano regiano chip...

 Lamb shoulder braised slowly in white wine and garlic, served with potato purée and the cooking jus.

 A simple salade with a cut of cheese... Comte

Suddenly feeled inspired to create, but a bit messy with the construction because of laziness: chocolate mousse à l'absinthe on almond crumble, lemon jelly, crème anglaise, caramel aux fleurs de sel and a pear chip.

Asam Heh updated (reblogged from June 2012)

Asam Heh in the Nyonya language (mixture of Malay and Hokkien) means prawns cooked with tamarind. The original recipe that my MIL gave was simple - clean prawns and marinade with tamarind paste (sole seasoning). Deep fry in medium heat oil until crispy and serve. Well, I decided to update her recipe with my own take and I quite like the result...

Ingredients (serves 4):

20 medium-sized prawns

2" Tamarind paste

salt to taste

pinch of sugar

2 limes

1 red onion, finely sliced

1/3 cup of oil for frying

Clean the prawns but keep the shells.

Mash the paste with 1 tbsp of water and juice of the 2 limes. Season with salt, sugar and a dash of soya sauce. Marinade the prawns with this paste.

Preheat the oil in a frying pan under medium heat. Fry the prawns until slightly caramelised. Half-way through the frying process, add the onion slices. When ready, transfer to a serving plate.

Garnish with sliced onion, grated lime skin and slices of lime.