Lunch yesterday

Many people do not like bok choy because of the bitterness taste toward its stems but I like them. Sometimes I like to combine them with broccoli, carrots or the chinese cabbage in my stir fry cooking or simply bok choy stir fried. Yum!bok choy stir fried in a garlic and oyster sauce.
Udang Balado (prawns in spicy chilli sauce).

As per Belle's request, here is the recipe for Udang Balado :
* 2 tablespoons freshly squeezed lime juice
* 1 teaspoon salt
* 1 1/2 lbs fresh large prawns, peeled with tails intact
* Cooking oil
* 10 red chilies
* 5 shallots
* 1 medium tomato --> grated with cheese grater (so they want be too watery)
* lime leaves / bay leaves
* 1 to 2 teaspoons sugar (optional)
* salt to taste

Instruction :
-To make the seasoning, put the red chilies and shallots in a food processor and process until you have a paste. Transfer to a bowl and set aside.
-Rub the lime juice and salt onto the prawns. Set aside for 15 minutes, then drain the prawns and pat dry with paper towels.
-Heat the oil in a wok over high heat until very hot . Deep-fry the prawns, a handful at a time, until they turn pink (just cooked) about 1 minute each. Remove and drain on paper towels.
-Heat 3 tablespoons of the oil in a wok or skillet wer medium heat. Stir-fry the paste until fragrant for approx 4-5 minutes, then add the lime leaves and the bay leaves. Add the deep fried prawns and mix until well blended, do not overcook them. Taste the sauce and add salt and sugar to your liking. Remove and serve immediately with steamed rice.

notes : Belle, if you dont have time to make the seasoning from scratch, please look for Bumbu Munik Indonesian instant seasoning at the oriental store there and get the Bumbu Sambal Udang ( Hot and Spicy Shrimps).