Wishing all of you a New Year filled with new hope, new joy and new beginnings,
Keep the smiles, leave the tear.
Think of joy, forget the fear.
Hold the laughter, leaves the pain.
Be joyous cos it's New Year.
Dimocarpus longan, commonly know as longan is a tropical fruits. It's easily found in South Asia or Southeast Asia. The longan translate literally as "dragon eye" because it resembles an eye ball when it's fruit is shelled. The seed is small, round, hard and of an enamel-like, lacquered black.
The fruit is sweet and juicy apart from being eaten fresh, is also often used in East Asia soups, snacks, desserts and sweet & sour foods either fresh, dried or canned with syrup.
Dried longan are often used in Chinese cuisine and Chinese sweet dessert soups. In Chinese food therapy and herbal medicine, it's believe to have an effect on relaxation.
Health benefits of longan
Longan is used as remedy for stomach ache, insomnia, amnesia, and dropsy. The fruit is said to invigorate the heart and spleen, nourish the blood and have a calming effect on the nervous system.
The fruit contains a range of vitamins and minerals that include iron, magnesium, phosphorus and potassium as well as vitamin A & C.
Longans are recommended as anti-depressants as they have a relaxing effects on the nervous system, they enhance nerve function, lower irritability and reduce fatigue. It help in enhancing complexion of skin, help in cracking and peeling of skin. It also has a positive impact on vision and is helpful in reducing cataract formation and reducing the risk of age related macular degeneration and night blindness.
A very refreshing and appetizing dish.
100 gm canned longan- chilled
1 cup bean sprout
1 small onion
1/4 piece carrot
Spring onion - chopped
Toasted sesame seed (optional)
Seasoning for prawns
2 tsp soya sauce
1 tsp rum ( For non muslim only )
Dash of pepper
Few drop of sesame oil
1/2 tsp corn flour
2 cloves garlic - chopped
2 tbsp oil
1/ Peel the prawn shell leave the tail intact, de-vine, wash and pat dry. Marinate with seasoning. Heat the oil in sauce pan, fry garlic till brown. Add prawns in single layer, cook till they begin to turn pink and curl about 30 to 60 seconds.
2/ Now flip them over, be careful make sure not flip till the prawns "fly out" from the frying pan.
3/ Cook the other side of the prawns till they're cook through. Remove from frying pan and keep aside.
4/ Remove the bean sprout tail, wash and blanch in hot water for 1 min. Toss dry and keep aside.
5/ Remove cucumber seed and slice thinly. Marinate with 1/8 tsp salt and chill in fridge till ready to use.
6/ Slice the onion thinly and marinate with pinch of salt, chill in fridge.
7/ Slice the red chilli/ bird eyes chili and carrot.
Chilli Lemon Dressing
1 tbsp chilies sauce or 2 bird eyes chillies
2 tbsp fresh lemon juice
1/2 tbsp soya sauce
1/4 inch thumb size ginger - slice thinly
1 tsp grated zest of 1 lemon
sugar, salt & pepper to taste
1/ Make dressing by combining all ingredients in bowl. Stir well.
2/ Mix all the salad ingredients together in a mixing bowl.
3/ Drizzle the dressing sauce on top the salad and sprinkle with sesame seed and spring onion.
4/ Serve immediately with grilled rice. Enjoy!
1 bowl of cooked warm rice
1 tsp Butter
This grilled rice is crispy on the outside and inside is soft and moist.
1/ Wet your hand and roll the rice into round ball, compact it and flatten the rice ball slightly.
2/ Brush the soya sauce on both side of the rice. ( I FORGOT THIS PART )
3/ Melt the butter and pan fry both side of the rice ball till slightly brown.
4/ Serve immediately with longan prawns salad.
This posting is link to Foodie Friends Friday Linky Party #26 host by A'lil Country Sugar and Foodie Friends Friday
Have a fabulous week ahead. HAPPY NEW YEAR. CHEERS!