Jonah making breakfast pancakes
“Hey honey, pack your bags, we’re going for a weekend cookout with a master chef”, Mysaucepan exclaims.
I start visualizing myself with Adam Liaw and Poh until she interrupts my daydream.
“Jo has invited us to her new house and suggested we stay the weekend and cook with Jonah”.
“That’s a fantastic idea”, I reply.
“Jonah is one enthusiastic cook when he’s in the kitchen”, I add.
Jonah with fresh king prawns from Sydney Fish Markets
You see, Mysaucepan’s cousin Jo and her husband John have just moved into their new house. They have invited us to visit them and do a cookout with Jonah, their 8-year old son who is a budding chef in the kitchen.
On the way down to their new home in Stanwell Park which is a 40-minute drive south of Sydney, we make a quick pit stop at the Sydney Fish Markets to check out some of the freshest seafood that Sydney can offer.
Mud crabs are in season so we pick up three large female mud crabs and ten large king prawns.
Jonah marinating king prawns with butter and garlic
We are planning a seafood dinner and Jonah is going to cook us some seared king prawns with butter and garlic while Mysaucepan is going to cook one of her all time favourite dishes.
After Jo and John’s guided tour of their new abode, Jonah begins to entertain and impress us with his culinary skills.
Jonah’s pan seared king prawns with butter and garlic recipe Ingredients 10 fresh large king prawns Method 1. Trim prawn heads and slit prawns lengthwise down the back and de-vein. 2. Add salt, butter, freshly cracked black pepper and some olive oil to prawns, mix well and let ingredients marinate for half an hour. 3. Heat a little olive oil in a large pan until smoking then add prawns and sear for approximately 2 – 3 minutes until slightly charred on one side. 4. Flip prawns over and sear for a further 1 minute then remove and place on warm plate. 5. Sprinkle finely chopped continental parsley, cracked black pepper and a squeeze of lemon juice and serve immediately.
10 cloves garlic finely diced
3 tablespoon salted butter
1 tablespoon sea salt
2 – 3 teaspoon continental parsley, finely diced
1/2 cup olive oil
1 bunch continental parsley
Jonah is so enthusiastic about one of his favourite recipes he patiently observes the beautiful fresh king prawns even as they are marinating with the EVOO, garlic and butter.
Junior MasterChef in the making
Perched on his little foot stand, Jonah seems to be a natural in the kitchen. He is at ease with the ingredients that he works with and takes to the kitchen stove like a seasoned cook.
Searing king prawns
“I think he will be taking over my role in the kitchen in a few years time”, quipped Jo, smiling and obviously proud of Jonah’s enthusiasm.
Searing king prawns
I peer into the pan and the king prawns are turning a bright golden orange as they sear in the pan.
The aroma of fresh seafood being seared is whetting our appetites and we eagerly wait for Jonah to dish out his prawns.
Jonah's pan seared king prawns with butter and garlic
The prawns look beautiful with the wonderful aromas of the garlic and butter. A squeeze of fresh lemon juice and all of us are tucking into these king sized prawns with our hands and fingers.
The slit down the back of each prawn makes it easy to peel. We lick and lap on the prawns shells which have beautiful charred flavours of garlic and butter from the hot grill.
Fresh ingredients for Singapore chilli crab
Meanwhile, Mysaucepan has prepared all the ingredients for Singapore chilli crabs, a favourite among all of us.
This dish requires little cooking as most of the time is spent preparing the ingredients into a spicy and delectable paste.
Fresh ingredients for Singapore chilli crab
Mysaucepan’s Singapore chilli mud crabs recipe Ingredients: 3 large female mud crabs Method: 1. Process chillies, garlic, ginger and brown onions in food processor until ingredients becomes a paste. 2. Heat half a cup of oil in a large wok or frying pan until slightly smoking then add the chillies, garlic, ginger and onion paste to sautee until soft and fragrant. 3. Add shao xing wine to the paste and gently simmer for 1 minute. 4. Add the mixture of tomato sauce and Lingham chilli sauce and gently stir until the sauce is simmering, then stir in the chicken stock, tomato sauce and Lingham chilli sauce. 5. Then add the crab, fresh tomato quarters, shallots and stir until all the ingredients are coated with the sauce. 6. Drizzle the beaten eggs into the wok and gently mix with all the ingredients. 7. Gradually add 3 – 4 tablespoon of salt to taste. Garnish with freshly chopped coriander and serve immediately. Serves: 4 – 6 people Wine recommendation: 2009 Paradigm Hill Mornington Peninsula pinot gris 2009 Pipers Brook gewurztraminer
6 small ripened tomatoes quartered
1 whole head garlic, peeled and roughly chopped
4 thumbsize knobs of ginger, peeled and roughly chopped
3 large brown onions roughly chopped
6 – 8 large red chillies (seeded if you prefer a lower spicy level)
2 cup tomato sauce
1/2 cup Lingham chilli sauce
2 cups chicken stock
4 tablespoon Shao Xing wine
1/2 cup peanut / vegetable cooking oil
The crabs are so fresh and we all tuck in again with our hand and fingers.
Mysaucepan's Singapore chilli crab
This is truly one dish that never fails to ignite the appetite of crab lovers. To me, there are only two ways to eat mud crabs – simply steamed or cooked Singapore chilli crab style.
Jonah making breakfast pancakes
Jonah is up bright and early the next morning and as we sip our coffee from John’s brand new coffee machine, Jonah is busy preparing his batter for our breakfast pancakes with strawberries and maple syrup.
Jonah’s breakfast pancakes with strawberries and maple syrup recipe Ingredients 1 cup self raising flour Method 1. Mix flour, sugar and cinnamon in a mixing bowl. 2. Gradually stir-in beaten egg and milk until the batter is smooth and lump free. 3. Heat melted butter on a pan and gently pour in batter in 1/4 cup measures or according to your preferred pancake size. 4. When bubbles start to form on the surface of the batter, flip pancake over and cook until golden brown on each side, then set aside and let cool. 5. Gently sautee strawberries with a little melted butter and brown sugar until slightly soft then remove and let cool. 6. Top pancakes with strawberries, caster sugar and maple syrup.
1 cup milk
1 egg
1 teaspoon cinnamon
1 tablespoon sugar
3 tablespoon melted butter
10 fresh strawberries roughly diced
1/2 cup maple syrup
4 – tablespoon icing sugar sieved
Jonah’s tip for perfect pancakes is to pour a little of the batter at a time to test the heat of the pan.
Jonah making breakfast pancakes
As Jonah flips his pancakes, I take the opportunity to sneak in a quick interview with the budding youngster.
CMSP: So Jonah, what do you like about cooking?
Jonah: I like cooking because it is fun and creative. I can spend time in the kitchen with my mum.
Cooking strawberries with butter and brown sugar
CMSP: What is your favourite food?
Jonah: I like pizzas and my dad is going to build a new wood fire pizza oven in our backyard.
CMSP: What’s your favourite pizza then?
Jonah: I like the Hawaiian with ham, cheese and pineapple.
CMSP: What is your favourite dessert?
Jonah: My mum’s chocolate fondant, it’s the best dessert in the world.
Putting in the finishing touches
Jonah prefers a generous dusting of icing sugar on his pancakes.
“Look, it’s snowing on my pancakes”, he gleefully tells us all.
Jonah's breakfast pancakes with strawberries and maple syrup
Jonah’s pancakes are light and fluffy. They soak up the maple syrup and the fresh strawberries add a delightful sweetness and colour to his wonderful creation.
“Thanks buddy, we really enjoyed your cooking and spending the weekend with you and your family in your new home”.
Jonah with his favourite breakfast pancakes
So dear readers, what would you say to budding chef Jonah about his beautiful seared king prawns and breakfast pancakes?
Sydney Fish Markets
Bank street, Pymont
New South Wales 2009
Tel: +61 2 9004 1177
Well done Jonah, I am really impress with your cooking skill! You will grow up to be a great cook.
I say tha Jonah is naturally accomplished! And this makes me happy, given out current times in which most people don’t know anymore how to cook for themselves.
What a talented boy! And he looks like a natural in front of the camera too
Wow… Jonah can come cook at my place anytime….and those crabs made me miss home.
proud of you, son! and Jonah said : “can I have Auntie and Uncle over every weekend? I want them to teach me to cook some more!” Thanks …. we had a lovely weekend and enjoyed the leftover chilli crabs for dinner the next day! Proud Mum and Dad, J & J
wow that crab looks freakin good! Jonah = next Jr Masterchef?
Wow that kid is amazing! I love kids cooking, I think it sets them up for a great life of eating well. Those prawns are mouth watering!
Those prawns are kings, indeed! Huge! By the way, can Jonah come cook dinner at my house, too? 😉
What a talented boy! It’s so nice to see them in the kitchen
I have a young foodie nephew who recently cooked us a 4 course meal from Cordon Bleu cookbooks I got him – mindblowing!
Just watch out, he may start a food blog soon 😉
Great job Jonah, those prawns look so lovely and garlic is one of my very favourite tastes in the world. I can’t believe you had some chilli crab leftover for the next day, I would have just kept eating!
Jonah is too cute! I cant wait to see him on Top Chef one day recreating all these wonderful dishes!! Those king prawns look as big as he does!!
What a cutie! He is a very promising little chef! Those prawns, crabs (WOW) and pancakes all look delicious! Well done… sounds like a fun weekend!
omg.. hes so cute… mmh prawns… im sure a lot of girls would love him hahaa
OMG SINGAPORE CRABS… OMG.. my favourite.. thanks for sharing the recipe guys… not sure iif im pro enough to make it !!
OMG what a talented young chef! at his age i couldn’t even fry an egg to save my life. i’m so impressed!
Well done Jonah! At his age, I was in the kitchen but all I did was bake brownies and cookies. He wins forever!
How cute is he?!?!?! Such a natural
He can cook me dinner anytime!
Oh how adorable! The food looks tasty too, seriously, well done to Jonah!
Junior masterchef cooking look so delicious! What a fun cooking day.
Such adorable and talented boy…
Delicious food….
Lovely post.
Jonah can cook savory dishes and sweet desserts so well, so young! *envy*
He’s such a cute boy!!!!! And already a pro in the kitchen! While reading I keep hoping that my son (and daughter) will be like him – enjoys cooking and so friendly to the guests. =) His mom or dad must be teaching him basic already. And oh my! Mysaucepan’s Singapore chilli mud crabs area amazing!!!!!!!!! What a great feast….
Wow, those prawns are huge!
He is so cute!
I would love to have a budding chef cook for me. ANYTIME!
And those prawns are so big- really – this post is so good!
I love all your food posts- but this one has personality like none other!
Thanks for introducing us to Jonah!
I feel quite privileged!
Well done Jonah! You definitely have Gong Gong’s trait!