Chili Crab

Actually this dish is much simpler than it looks.

Ingredients:

mud crab 1 (mine is very small, about 300g)

garlic 5 cloves

red chili 6

dried red chili 3

shallot 4

ginger 3 slices

sugar 1 tbsp

salt 1/2 tsp

tomato sauce 2 tbsp

egg 1

water 1/2 cup hot

1, Make paste: put garlic, shallot, ginger, chili into blender. Blend till very fine paste.

2. Clean crab and cut into quarters. Dust crab with corn starch.

3, Heat 2 tbsp oil in a pan. Add in crab to fry a bit till red. Then set crab aside for later use.

4, Same pan, add in a little more oil. Fry the paste till aromatic.

5, Add in sugar, salt, and tomato sauce. Mix well.

6, Add in crab, give it a good stir.

7, Pour in hot water. Turn to low heat and simmer for 10 mins.

8, Beat 1 egg into a bowl. Add egg in while stirring.

9, Fry manto (steamed buns) till golden brown.

10, Garnish chili crab with cilantro and serve with fried manto.

Braised Pork with Water Bamboo Shoot

I don’t know the exact English name for this vegetable, cause it said water bamboo choot on the package. In Chinese, we call it 茭白 (jiao bai). And its texture is very similar to normal bamboo shoot.

1, Cut pork into cubes. Peel water bamboo shoot and also cut into chunks.

2, Heat a pan. Add in oil, sear the pork till slightly golden brown.

3, Add in water bamboo shoot, stir fry evenly for 2-3 mins.

4, Add in 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry a bit.

5, Pour in hot water enough to cover all the ingredients. Simmer with low heat for 20 mins.

6, Reduce the sauce by high heat.

7, Garnish with chopped spring onion.

Pig Ear & Cucumber Salad

Pig ear taste very crunchy because it’s full of soft bone. In China, Many people like to make pig ear salad.

  1. Put pig ear into a pot, Add in several ginger slices, 1 tbsp cooking wine and 1 tbsp light soy sauce. Bring to boil with high heat. Then simmer with low heat for about 30 mins. Or until chopsticks can easily poke it through.
  2. Soak in cold water and drain. Let it cool down and cut into slices.
  3. Use the knife to hit the cucumber to pat it a bit flat. And cut into small chunks. Add into pig ear slices.
  4. Chop 4 cloves of garlic and a little ginger. If you want it to be spicy, you can also add in chopped chili.
  5. Heat a pan, add in 1 tbsp oil. Saute garlic and ginger till aromatic. Add in 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1 tsp salt and 1 tsp sugar. Mix well.
  6. Pour sauce into the pig ear & cucumber. Give it a good stir.

青团 Qing Tuan (Sweet Green Rice Ball)

I love Qing Tuan. But I don’t know where to buy them in Singapore. I decided to make them by myself. Yet, another problem is I don’t know where to get 艾草 Ai Cao (Artemisia argyi, commonly known as silvery wormwood or Chinese mugwort). It’s one of the main ingredients to make the dough. So  I have to replace it with pandan, which is very common here in Singapore.

But the color is not as green as Ai Cao. I guess spinach would be a better choice.

Ingredients:

glutinous rice flour  180g

rice flour 20g

pandan leaves 20

water 1 cup

oil 10g

red bean paste 200g

1, In a big bowl, mix glutinous rice flour and rice flour.

2, Cut pandan leaves into small pieces. Put them into the blender with water and blend. Drain the water. Only keep 140g of the green water.

3, Heat green water in a pot. Turn off the heat when it’s about to boil.

4, Pour the hot green water into the flour mixture while stirring. Add in oil.

5, Knead it into a big dough ball.

6, Divide dough ball into smaller ones with each about 35g. Divide red bean paste into 10 smaller balls with 20g each.

7, Press the small dough balls into a thin and flat disc. Place the red bean paste into middle. And gently wrap it up.

8, Better put parchment paper under the Qing Tuan. And steam over hot water for 12 mins.

I really really love those green rice balls. Very delicious.

Beef Tripe & Black Fungus Salad

1, Boil a pot of water. Put in beef tripe for 1 min. Take them out and soak in cold water and drain.

2, Soak black fungus in water for about 3 mins. Remove the stem and tear into small pieces. Blanch black fungus in hot water for 3 mins. Soak in cold water and drain.

3, Put beef tribe and black fungus in a big bowl.

4, In a small bowl, add in 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tsp sugar and 1 pinch salt. Mix well.

5, Pour sauce into beef tribe and black fungus.

6, Sprinkle chopped garlic and spring onion over them. You can also add chili if you want it to be spicy.

7, Heat 2 tbsp oil in the pan till smoke hot.

8, Pour hot oil over garlic and spring onion.

Homemade Simple Chedol

I was planning to make Chedol all by myself. Yet I couldn’t find mung bean flour at the supermarket. So I just bought the packed green pandan part, which made it a lot easier for me to prepare this famous dessert in Singapore & Malaysia.

Above are the main ingredients needed: coconut milk, cooked red kidney beans, green pandan part, gula malaka syrup.

Coconut milk: 200ml coconut & 1 pinch salt in a pot. Heat it and stir at the same time. Just turn off the heat when the coconut starts to bubble up. Cool Down.

Gula malaka syrup: 100g gula malaka, 50g water, 1 pinch salt. Put them in a pot. Heat it till gula malaka completely dissolved. Cool down.

Add ice cubes into a blender. and grind the ice.

In a bowl, Add in ice, coconut milk, green pandan part, red beans and top up with syrup.

Di San Xian (地三鲜)

Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.

1, Cut eggplant, potato and green chilies into small chunks.

2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.

3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.

4, Pour the extra oil out. Add in green chili and onion (optional).

5, Stir fry till aromatic. 

6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.

7, Sprinkle in chopped garlic and stir fry a bit.

8, Season with salt. If you want to color to be brighter, you can also use starch solution.

Fried Chicken Wings

I used about chicken middle wing part. About 400g.

1, Put all the chicken into a big bowl. Add in 1 tsp ground garlic, 1 tsp ground ginger, 2 tsp paprika powder, 1/4 tsp salt, 1/4 tsp light soy sauce, 1/2 tsp black pepper. Mix well.

2, Marinate for about 2 hours.

3, In a bowl, mix 1 cup flour, 1/4 cup corn starch, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp turmeric powder.

4, Roll chicken in flour mixture. Prepare a bowl of water. dip Flour-coated chicken into water. Then roll in dry ingredient again. Shake off the excessive.

5, Deep fry for about 8-10 mins or till golden brown color.

Quick Macaroni

It’s a very convenient way to solve a meal when you don’t have enough time to cook.

1, Cook macaroni according to the instruction, usually 8-10 mins. At last 3 mins, add in trimmed green peas. Drain them.

2, Cut sausage into slices.

3, Heat a pan. Add in oil. Stir fry sausage for 2 mins.

4, Add in pasta sauce, and 2 tbsp macaroni stock and simmer for 2 mins.

5, Add in cooked macaroni and green peas. Stir well.

6, Season with salt, and pepper.

https://flic.kr/p/2iQPvTr

Coconut Milk & Black Sticky Rice

1, Prepare 1 cup black sticky rice. Wash them clean and soak in water for overnight.

2, Put black sticky rice into a pot, add in 3 cups water. Also add in 1 pnadan leave knot (optional).

3, Bring to boil with high heat. Then turn to low heat and simmer with lid on for 40 mins. Remember to stir it occasionally. Add in more water if needed. Don’t get it burnt. After 40 mins, Black rice will absorb all the water. Discard the pandan leaf. Add in 2 tbsp sugar, mix well. Let it cool down.

4, Sauce part: Add 1 cup coconut milk into a pot, Also add in 2 tbsp sugar and 1 tsp salt. Keep stirring till sugar dissolves.

5. Put black sticky rice into a bowl, Top with coconut sauce.

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