In her defence, coming up with different takes on a meatless meal can be quite challenging and in those days, Mom had no food websites to devour recipes to broaden her menu-planning.
My obnoxious 13 year-old son says stomaching the stuff I cook daily is as penitential as any other day of the week! Hey, my cooking isn't that bad if I made a concerted effort in it! And there are a few dishes I could rock!
In keeping up with this tradition to skip the meat, I have been googling recipes to spice up our Lenten meals.
I made this last Friday
* Udang means prawn in Malay
Turned out, it wasn't much of a sacrifice at all. I loved, loved, loved it! It was so good, it missed the whole penance thing!
Warning! Not recommended for those observing Lent!
BY AMY BEH
650-700g large prawns
250ml thick coconut milk
3 kaffir lime leaves
4-5 tbsp oil
4 cloves garlic
2 thick slices galangal
1 thumb-sized piece fresh turmeric
2 stalks lemongrass
250g red chillies
Salt and pepper to taste
Combine all spice ingredients in an electric food processor. Process to a fine paste.
Heat oil in a nonstick saucepan, add blended spice paste and sauté until fragrant.
Pour in coconut milk and add kaffir lime leaves. Bring to a low simmering boil until the gravy is almost thick.
Add prawns. Stir gently until the prawns are cooked through. Adjust with salt and pepper to taste.