{"id":7,"date":"2011-01-03T21:44:46","date_gmt":"2011-01-04T05:44:46","guid":{"rendered":"http:\/\/pickydiners.com\/www\/?p=7"},"modified":"2017-11-05T21:50:00","modified_gmt":"2017-11-06T05:50:00","slug":"first-blog-from-the-picky-diner","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/first-blog-from-the-picky-diner\/","title":{"rendered":"First post from the picky diner! Garlic Prawns Anyone?"},"content":{"rendered":"

Say hallelujah to my new year resolution! Yes I did it! Finally! Let’s start blogging about FOOD!<\/p>\n

I do intend to make this one short and sweet though. I WILL save all the holidays cooking chanting for the next few posts. \ud83d\ude42 \u00a0I just want to talk about this dish I made tonight. Very simple but gorgeous and delicious! With me being a Cantonese, \u00a0cooking seafood is absolutely essential to me. Here it is<\/p>\n

Steamed Tiger Prawns with Garlic<\/p>\n

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Steamed Tiger Prawns with Garlic<\/figcaption><\/figure>\n

<\/p>\n

All right, maybe the prep work is not close to nothing. You do need to slice up one pound of prawns into halves (leaving the tails still attached) and dice 4 or 5 cloves of garlic. But look how pretty they look! I did it in the traditional cantonese way too, with Chinese vermicelli??? or\u00a0??) on the bottom. The little noodles need to soaked in hot water for 3 mins prior. Lay prawns on the noodles. Carefully place the diced garlic evenly on the prawns. Whip up a simple sauce with soy and chinese cooking wine (or white wine) and evenly pour on the prawns. Steam the whole plate in a wok or a big enough steamer for 15 – 20 mins. Voila!<\/p>\n

I hope you enjoy my first food blog!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Say hallelujah to my new year resolution! Yes I did it! Finally! Let’s start blogging about FOOD! I do intend to make this one short and sweet though. I WILL save all the holidays cooking chanting for the next few posts. \ud83d\ude42 \u00a0I just want to talk about this dish […]<\/p>\n","protected":false},"author":1,"featured_media":26,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[3],"tags":[9,223,6,5,8],"jetpack_featured_media_url":"https:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2011\/01\/tprawns-after.jpg","_links":{"self":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/7"}],"collection":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":23,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":12497,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/7\/revisions\/12497"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media\/26"}],"wp:attachment":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/categories?post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/tags?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}