1. Clean crab and tear it into small pieces.
2. Marinate crab with a little cooking wine and corn starch.
3. Heat some oil in the pan. Fry crab till red. And take them out.
4. Heat 200g butter or margarine in the pan. When melted, put in chopped garlic. Stir fry a bit.
5. Add in 200g evaporated milk. Stir well.
6. Put crab in the pan. Simmer for 10 mins.
7. Add in chopped chili. Simmer for another minute. Dish out.
The creamy sauce is ideal dip for bread. Very creamy.
Original recipe:
http://www.food.com/recipe/chocolate-oat-square-extravaganza-263499
I changed it a bit.
Ingredients:
Butter 80g
Brown sugar 120g
Egg 1
Vanilla 1/4 tsp
Oats 1 cup
Flour 100 g
Salt 1/4 tsp
Baking soda 1/4 tsp
Filling:
1/3 can sweetened condensed milk, around 100g
Chocolate chips 1 cup
Butter 1 tsp
Salt 1/4 tsp
Chopped walnuts 1/3 cup
Vanilla 1/4 tsp
1. Cream brown butter and brown sugar till light and fluffy.
2. Beat in egg and vanilla.
3. Combine oats, flour, salt, and baking soda. Stir into butter mixture.
4. Press 2/3 batter into pan as base.
Filling part:
1. In a saucepan, melt butter, chocolate, with sweetened milk and salt. Stir evenly.
2. Turn off the stove. Stir in walnuts and vanilla.
3. Spread filling over the Oat base in the baking pan.
4. Sprinkle the rest 1/3 Oat batter over the filling.
5. Preheat oven to 180 degree C and bake for 25mins.
Crust: butter 50g
Salt 1 pinch
Sugar 50g
Yolk 1
Water 10ml
Flour 100g
1. Mix flour with salt and sugar well.
2. Cut in butter. Use finger to mix butter with flour.
3. Mix yolk with water. Then add the mixture into flour butter mixture.
4. Roll dough into thin batter. Put into fridge after warped with plastic for at least 1 hour.
Filling:
Butter 20g
Sugar 20g
Egg 25 g
Ground almond 20 g
Pear 1 (peeled, cited and cut into thin slices)
1. Cream butter with sugar till light and fluffy.
2. Add in egg. Mix well.
3. Add in almond ground. Mix well.
For tart:
1. Press batter into baking pan. Make small holes with folk.
2. Spread filling in.
3. Spread pear slices evenly on the surface. And sprinkle some extra almond ground.
Preheat oven to 180 degree C and bake for 40 mins.
It’s a very easy dish. And I think it keeps the nature of king oyster mushroom.
First, cut king oyster mushrooms into slices. Then heat some oil in the pan. Spread mushroom slices and fry them. When downside turns golden brown and curly, flip them over. Sprinkle some salt and black pepper at the same time. When the other side also turns golden brown, it is done. Very easy and quick.
Ingredients:
Chicken (cut into small dices. Marinated with a little salt, cooking wine, light soy sauce and cornstarch)
Carrot & cucumber ( both chopped into small dices)
Oil
Pixian bean sauce
Sugar
Because my husband doesn’t like peanuts, so I didn’t use peanuts here. There are peanuts in authentic Kung Pao Chicken.
1. Heat some oil in the pan. Put in chicken bits. Stir fry till chicken turns white in color. The take them out.
2. Put carrot bits in and stir fry for around 2 mins. Then add in cucumber bits. Stir fry for another min. And take them out too.
3. Add 1 tsp Pixian bean sauce in the pan. ( Pixian bean sauce is commonly used in Sichuan dishes. It is spicy and salty. If you don’t want it to be very spicy, you can use less). Stir fry till the oil turns red.
4. Add in chicken together with carrot and cucumber. Stir fry evenly.
5. Add in 1 tsp sugar. Quick stir fry evenly.
In a small bowl, mix melted butter, a little salt, black pepper and mixed herbs.
Use a fork to poke a few times on mini sausage. Cut puff pastry (or roti prata) into long and thin strips. Dip the sausage in butter first. Then roll it with pastry strips. Brush egg mixture on the pastry’s surface.
Preheat oven to 180 degree C. Bake for 25mins.
1. Heat a little butter in the pan. Put in minced garlic. Stir fry a bit.
2. Add in asparagus. Stir fry till the color turns darker.
3. Put shrimps in the pan. Stir fry with asparagus till done.
4. Spread some salt, black pepper and mix herbs. Stir evenly.
5. Turn off the stove. Mix cooked pasta with asparagus and shrimps well.
It’s super easy. All you need are one banana, one puff pastry (or you can use a roti prata pastry like I did), one egg.
1. Cut roti prata in two halves.
2. Put banana slices on one half. And put the other half on the top.
3. Use a folk to press the edge. Put banana pie back to fridge for 10 mins.
4. Preheat oven to 180 degree C.
5. Brush egg on the pie’s surface. And bake for 25 mins.
When it’s almost done, the whole kitchen is full of good smell.
My husband loves it and soon finished it.
It’s an easy soup to make.
Ingredients:
Chicken ( I used 2 big chicken wingsticks)
Shiitake
Bamboo shoot ( cut into medium pieces)
Carrot ( chop into medium pieces)
Snow pea ( put in boiling water for 1 min. Take out and drain)
Oil
Light soy sauce
Salt
Hot water
1. Heat a little oil in the pot. Put in chicken. Stir fry a bit till the color turns a bit golden.
2. Add in carrot and bamboo shoot with a little light soy sauce. Stir fry a little.
3. Pour in hot water covers all ingredients. If you have soup-stock, that’ll be better. Add in several shiitakes. Cover the pot with lid.
4. When all ingredients are done, add in snow peas. Then simmer for another 4 or 5 mins. Spread some salt.
Part A:
Butter around 25g
Chocolate 40g
Heat butter and chocolate in a bowl which is in hot water.
Keep stirring till they melt.
Remove them from hot water to get cool.
Part B
Whip an egg with around 15g sugar till the color becomes light.
1. Pour Part B into Part A. Do make sure the chocolate is cool already.
2. Put around 15g flour into the mixture. Stir evenly. Then put the bowl into fridge for 30 minutes.
3. Preheat oven with 200 degree. Brush butter onto the inner wall of baking bowl.
4. Pour the chocolate mixture into baking bowl.
Put into oven for ten minutes.
When there are some small cracks on the surface of cake, the cake can be removed from the oven.
If you like, you can spread some icing sugar.
Try to scoop it with a small spoon.
And you will be surprised!
Cooking For Fun 