foodlife

Perfect Dressing for Mango

2010-07-25T02:35:00.000-07:00

Dressing ingredients
5 tbsp extra virgin olive oil
1 tsb sweet chili sauce
3 tbsp chopped fresh basil leaves
2 tbsp lemon or lime juice

I have to notify that this recipe is from "101 Seasonal Salads: Tried-and-tested Recipes” published by BBC Good Food Magazine.

More stories on this salad can be found at my blog 'Cozmopolitan Sunkyoung'.

Thank you, Helen, for this wonderful chance to contribute to your blog and to write this blog post in my own blog in 8 months since I first made the salad!

baked chicken and fried potatoes

2010-07-09T14:46:00.000-07:00

Ingredients:

cuts of breast fillet
salt and pepper
rosemary
olive oil
4 pieces medium-sized potatoes
1 slice of (back) bacon cubed into small pieces

Procedures:

Chicken
Marinade breast fillet in salt, pepper, rosemary and olive oil for 15-20 minutes.
Heat oven to 375degrees for 10 minutes.
Bake chicken for 30-35 minutes, turning after 15 minutes.
For the sauce, mix the juices from baking with lime juice. Add salt & pepper to taste.

Potatoes
Saute bacon in a pan. Fry potatoes until cooked, sprinkle rosemary.

Serve in plate with your choice of salad (recommended: grilled aubergine, red and yellow bell peppers).

Note: recipe is twice-tested ;-)

a pasta...

2010-04-04T00:31:00.000-07:00

Ingredients:
1 pack fusily/pene
salt
4 small red onions (baby), sliced
1 head of garlic, mashed
1 bunch asparagus, cut
vinegar - spicy
1 cup white wine
1/2 cup red wine

1 bunch sweet potato greens
1 bunch (100 g) flat leaf (italian) parsely, chopped
1/2 bunch basil, chopped
4 cloves of garlic, minced
3 baby red onions, diced
1 tomato, diced
parmesan

Procedures:

*Cook pasta. While cooking saute garlic and onion with chili pepper, add asparagus towards the time the pasta is done cooking.

*Deglaze pan with vinegar and red wine (vinegar to taste), add salt to taste and add white wine.

*Strain pasta, add to asparagus to soak up the wine.

*Add greens.

*When done soaking up the wine, add the herbs, onion, tomato, garlic and parmesan. Mix and serve immediately. Note: These ingredients should be warm but not cooked. Asparagus should be crisp (crunchy!)

- Yoshi, 2007

tapa

2010-04-04T00:24:00.000-07:00

Ingredients:

1kg sirloin
1/2 cup brown sugar
2 tsps rock salt
3 tbsps soy sauce
crushed garlic (1 head) or more
1 tsp pepper

Procedures:

Mix all ingredients for marinade sauce
Marinade sirloin into the sauce for half day or overnight
Put corn oil in beef to tenderize

- from Flerry Chan (16 July 2004)

Vanilla Ice Cream with Caramelized Apples

2009-08-29T23:32:00.000-07:00

Ingredients:

Vanilla Ice Cream
3 red apples (peeled and cut in 2 mm strips)
1/4 cup brown sugar
almonds (diced)
chocolate chips
butter

How to Do It:

1. Put butter in a frying pan (low heat).
2. Put apple in the pan. Mix occasionally until apples turn brown.
3. Pour the brown sugar. Maintain in low heat until apples start to caramelize.
4. Put the almonds in the frying pan and mix with the apples (allow 5-10 minutes).
5. In an ice cream bowl, put 5-8 pieces of caramelized apples with the almonds. Put 2 scoops of vanilla ice cream on top. Garnish the ice cream with chocolate chips.

Saturday dessert - Don Carlos

Italian Meatballs with Tomato/Parmesan Sauce

2009-08-29T22:50:00.000-07:00

Ingredients

Sauce:
2 cloves of garlic (diced)
1 medium-sized onion (cut in strips)
1/2 cup red wine (Chateau Carcos)
15 oz Tomato Sauce (Parmesan cheese flavor)
6 oz Tomato paste
oregano, basil leaves
salt, powdered black pepper
water
olive oil (extra virgin)
butter

Meatballs:
1 kg minced beef
1/2 kg minced pork
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
parsley (finely chopped)
3 eggs
bread crumbs
parmesan cheese (to your liking)
white bread soaked in milk
salt and pepper

Making the Meatballs:
1. Mix the following in a bowl:
1 kg minced beef
1/2 kg minced pork
finely chopped parsley, onion, garlic
parmesan cheese
3 eggs
bread crumbs
salt and pepper for seasoning

2. Mix the following ingredients well (use your hands for added flavor...hehehe).
3. Squeeze the soaked white bread to drain the milk. Once drained, add the bread to the mixture.
4. Once the mixture is done, form balls (of about 1.5 inch in diameter each)
5. Deep-dry the meatballs until golden brown and set aside.

Making the Sauce:
1. Put 2 tbsp of olive oil and one slice of butter in a sauce pan.
2. Saute garlic and onions in medium heat.
3. Pour 1/2 cup of wine and let it simmer. (5 mins)
4. Put a dash of oregano and basil leaves into the sauce pan.
5. Add the tomato sauce and tomato paste. Mix well.
6. Season the sauce with salt and pepper.
7. Mix the sauce in medium heat. Add water occasionally.
8. Once the sauce is done, add the italian meatballs and maintain low heat.
9. Serve meatballs in a bowl and put some parsley on top.

A rainy Sunday recipe, courtesy of Dondon Carlos...

Strawberry Sensation

2009-08-17T07:12:00.000-07:00

Ingredients:

Strawberries, fresh, 4 cup, halves
Eagle Brand Sweetened Condensed Milk
1 serving Lemon juice,
.25 cup *Cool Whip whipped topping
8oz tubOreo Cookies, 8 cookie
*Margarine-like spread, Country Crock, regular, 1 tbsp

Procedures:

Prep Time: 20 MinutesTotal: 6 hours 20mins (including freezing)
4 cups strawberries, divided
1 can (14oz) Eagle Brand sweetned condensed milk
1/4 cup lemon juice
1 tub (8oz) Cool Whip whipped topping
thawed, divided8 oreo cookies1 tbsp butter melted.

1) Get an 8x4 inch loaf pan, then line inside and outside of pan with shaped foil with ends extending over the side.

2) Mash 2 cups of strawberries in large bowl. Stir in condensed milk and juice.

3) Then stir in 2 cups of Cool Whip into strawberry mixture. Pour into prepared pan

4) Finely chop your oreo cookies, then add melted butter and mix with cookies. Then spoon over mixture onto pan.

5) Cover mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until form.

6) Invert dessert onto serving plate when ready to serve. remove pan and foil. Spread remaining cool whip topping on to top and sides of dessert.

7) Slice remaining 2 cups of strawberries: arrange on dessert. Store leftovers in freezer. Makes 12 servings.

Note:
I was introduced to this charming sweet by Kristine. Good introduction! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=318849

paella a la Toh Guan

2009-08-02T05:38:00.000-07:00

Fish Stew...

2009-08-02T05:19:00.000-07:00

Ingredients:

Your favorite fish :-)
1 garlic head
1 piece of onion
1 bell pepper (red or yellow)
pinch of salt
black course pepper
cooking wine
olive oil

Procedure:

I admit I watched it on TV but not sure if I got it right. Got lucky that it tasted ok though ;-)

Saute the garlic in olive oil.
Put the layers of bell pepper and onion in the pan and then place the fish.
Layer the fish with tomatoes and then season with salt and pepper.
Finish with cooking (clear) wine and simmer.

Salmon and wedges

2009-07-17T07:38:00.000-07:00

Marble cake

2009-03-11T08:19:00.000-07:00

This is a recipe contributed by Patrick from his grandma...

Ingredients:

250g (8.8 ounces) margarine
200g (7 ounces) sugar
1 or 2 teaspoons Vanillin powder
3-4 Eggs
(Rum)
Some salt ( be careful with the salt)
500g (17.5 ounces) Flour
1 or 2 teaspoons Baking Powder
About ¼ litres of milk
30g (1 ounce, 2 tablespoons) Cocoa
25g (0.9 ounces) sugar
2-3 tablespoons of milk

Procedure:
Cream [stir] the margarine until it is creamy then gradually add the sugar, vanillin powder, eggs, Rum and salt.

Mix the Flour with the Baking Powder. Add this alternately with the milk while stirring. (The dough shall not be liquid but when lifting some with a spoon it should slowly lose some parts that drop back into the bowl).

Put about 2/3 of the dough into a greased ring-shaped cake baking form.

Mix the remaining 1/3 of the dough with cocoa and sugar and add as much milk so that the consistency is again the same as described above.

Put the dark dough on top of the bright.

To get the marble pattern, you draw a fork spirally through the dough layers.

Put into the oven at 180°C for 75min. For the last 10 minutes turn off the oven and let the dough remain inside.

Waldorf Salad at Arcadia

2009-03-10T23:39:00.001-07:00

A Waldorf salad is a salad consisting of julienned (fine slieced) apple and celery, chopped walnuts, grapes, and mayonnaise or a mayonnaise-based dressing - according to wiki

The first Waldorf salad i had was (in December 2008) prepared by my junior bear (without the grapes) but the most beautiful smile and warmth that makes it the most mouth-watering waldorf salad i could ever have. ;-)

Lentil and Roasted Garlic Soup sans Seared Steak from erika

2008-06-17T10:57:00.000-07:00

LENTIL AND ROASTED GARLIC SOUP WITH SEARED STEAK has been sent to you from Erika

Erika wants you to know:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/234126

LENTIL AND ROASTED GARLIC SOUP

Ingredients:

3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French green lentils
1 medium leek (white and green parts only), thinly sliced
1 tablespoon chopped fresh sage
7 cups (or more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes

* with Steak
12 ounces kale, ribs discarded, leaves thinly sliced
1 1 1/2- to 1 3/4-pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley

Procedures:
Place oil, garlic, and rosemary in heavy small saucepan.
Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours.
Cool.
Drain, reserving garlic oil and garlic cloves separately.
Discard rosemary. Can be made 2 days ahead.
Cover garlic oil and garlic cloves separately and chill.
Place 3 cups water and green lentils in small saucepan.
Bring to boil.
Reduce heat to medium and simmer 25 minutes.
Cool lentils; drain.
Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat.
Add leek and sage.
Cook until leek is soft, stirring frequently, about 10 minutes.
Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot.
Bring to boil.
Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes.
Add kale to soup.
Simmer until kale is wilted, about 5 minutes.
Season with salt and pepper.
Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat.
Sprinkle steak with salt and pepper.
Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.
Transfer to cutting board; let stand 10 minutes.
Thinly slice steak.
Divide soup among 6 bowls.
Arrange sliced steak atop soup.
Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.

tiramisu from erika...

2008-06-17T10:32:00.000-07:00

erika wants you to know: - no need to add wine - make sure that your mixer is completely dry before mixing the next item - you dont have to chill it for 6 hours but it will be more liquidy. you can make it in individual serving dishes if you need to it serve early, nobody will notice!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/107833

TIRAMISU

Ingredients:
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese
(1 scant cup) 1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Procedures:

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes.

Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks.

Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.

Beat cream in another bowl with cleaned beaters until it just holds soft peaks.

Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Stir together coffee and Marsala in a shallow bowl.

Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly.

Spread half of mascarpone mixture evenly over ladyfingers.

Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.

Cooks' notes: • The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.

Afritada

2008-02-03T19:09:00.000-08:00

Ingredients:

1/2 kilo of chicken (chopped)
1/2 bulb of garlic
1 big white onion or 2 pieces of red onions
1/2 can of tomato sauce
1 cup water
3 tablespoon of cooking oil
1/2 teaspoon pepper
1/2 teaspoon salt (or to your preference)
chili (to your preference)
1 big carrot
2 big pieces of potatoes

Procedure:
Heat oil in a pan.

Sauté garlic until it turns light brown.

Sauté onions.
Put the meat in the pan and stir with garlic and onion until about 10 minutes.

Pour water and tomato sauce then add the carrots and potatoes.
Let it simmer for 10 to 15 minutes until the meat and vegetables are cooked.
Put salt and pepper (up to you how much for your liking) and the red chili.
Wait until the sauce turns a little thick (check if the potatoes and carrots are tender) then its time to serve.

HUTSPOT!

2007-11-15T04:21:00.000-08:00

Ingredients:

Potatoes
Onions
Carrots
Pork (or chicken, beef)
Water
Salt and Pepper

Procedures:

Heat potatoes, carrots with the onions.
Add some salt and pepper.
Mash the potatoes and carrots altogether.

On a pan, heat olive oil.
Saute the meat then add salt and pepper.
Wait til the meat is tender.

Mix meat with the mashed vegetables and then serve.

- from Wouter, Exchange Student, LKYSPP, 1st Semester 2007
(he cooked one Thursday, for me, JY and family)

from Sakthi

2007-10-31T00:39:00.000-07:00

I'm not a good cook, but we had this for a team building day in office. Maybe we can cook together someday :)) - Sakthi

Specially For Public Service Commisiion At GreenCircle Eco-Farm
Conducted By: Ruqxana
Asian Menu For Party of 5

Starter: Sambal Ladies Finger Salad

Main Course: Ikan Panggang (Fish Grilled in Banana Leaf)
Herbed Brown Rice with Oranges
Singapore Chilli Crabs

Dessert: Fresh Fruits in Spiced Lemongrass Syrup

Cookery Magic
179 Haig Road Singapore 438779
Tel: 65 63489667 / 65 63453004 / 65 96656831
Fax: 65 63489667
email: ruqxana @ cookerymagic.com
website: www.cookerymagic.com

Sambal Ladies Finger (Peranakan recipe)

Ingredients
4 cups of water
5 ladies fingers, washed and dried with towel
1/4 cup dried prawns, pounded
2-3 tbsp sambal blachan
2 tbsp sugar
juice of 5-8 limes

Method
1. Boil water in a pot. Blanch the ladies fingers for 5 mins. Drain and wipe it dry on towels. Cut into 1 cm length put in a serving bowl.
2. Mix all the remaining ingredients in a bowl and add to the ladies fingers and stir well and serve.

Ikan Panggang trans. Fish Grilled in Banana Leaves (Indonesian recipe)

Ingredients
1 large fish (tilapia)
4-6 cloves garlic, chopped
4 tsp palm sugar
4-6 fresh red chili, chopped
1 cup dark soy sauce
4-6 tbsp lime or lemon juice
2 lemongrass, bruised and chopped
1 inch lengkuas, finely chopped
banana leaves for wrapping (square cut and large enough for folding the fish)
foil for wrapping
2 lemon sliced thinly
2 tbsp coriander, chopped
2 tbsp spring onion, sliced

Method
1. Gut and wash fish and make diagonal cuts on each side.
2. Mix the garlic, sugar, chili, soy sauce, lime/lemon juice, lemongrass, lengkuas and pour it over the fish and rub it all over the fish. Marinate the fish for 30 min.
3. Drain the fish from the marinate and place the fish on a banana leave. Pour 6 tbsp of the marinate inside and over the fish. Put a few slices of the lemon/lime on the fish, overlapping them slightly. Sprinkle coriander and spring onion.
4. Make a neat parcel with the banana leaves and secure the parcel by folding the parcel with foil.
5. Grill the fish over growing charcoal or in a preheated oven griller for 10 mins on each side.
6. Simmer the left over marinate, adding more soy sauce or water if necessary.
7. Serve fish in its parcel with the banana leave and foil slightly open on the top exposing the fish, and use the simmered marinate separately as a sauce. Serve with rice.

Herbed Brown Rice with Oranges (New Asia)

Ingredients
½ cup toasted cashew nuts, crushed
3 oranges ( juice and zest of 1 orange)
3 cups cooked brown rice
2 tbsp butter
2 onions, chopped
4 cloves garlic, chopped
1 tsp five spice powder
1/2 cup sliced Chinese celery
1 tbsp chopped coriander roots
2 tbsp chopped coriander leaves
2 tbsp chopped spring onion

Method
1. Peel 2 of the oranges, removing all the white pith and divide the flesh into segments. Zest the remaining one orange and then squeeze its juice and set the juice aside.
2. Melt the butter in a wok over medium heat. Add the onion and garlic and cook stirring frequently for 5 mins.
3. Add the five spice powder and cook, stirring for 30 secs then add the celery, and the coriander roots and cook, stirring for 1 min. Add the orange juice and rice and stir over low heat until the rice is heated through. Turn off heat.
4. Gently stir in the coriander leaves, spring onions and orange segments.
5. Sprinkle with cashew nuts and serve hot.

Fresh Fruits with Spiced Lemongrass Syrup (New Asia)

Ingredients:
For Syrup
1 cup water
1/2 cup palm sugar/gula melaka, finely chopped
1 stalk lemon grass, bruised and thinly sliced
1 inch ginger, julienne
2 star anise
1 inch cinnamon
2 tbsp lemon/lime juice
zest of lemon/lime

Any combination of fruits amounting to 500g
papaya, peeled and cubed
guava, peeled and cubed
star fruit, thickly sliced
pineapple, peeled and cubed
dragon fruit, peeled and cubed
banana, peeled thickly sliced

Method:
1. Put all the ingredients for the syrup in a pan and heat it over high heat. Once the liquid starts to boil, lower the heat, add the fruits (add the firmer fruits first followed by the softer fruits) and simmer uncovered for 5 minutes. Turn off heat and leave it aside.
2. Place the fruits in a serving dish and drizzle some of the syrup on it and serve warm with vanilla ice cream.

Singapore Chilli Crab (Specialty)

Ingredients:
4 crabs
½ cup oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
½ inch ginger, juliennedl
1 red chilli, chopped finely, optional
3 tbsp tomato ketchup
3 tbsp chili sauce
1 tbsp oyster sauce
salt or light soya sauce to taste
½ cup water or chicken stock
1 tsp corn flour
1 egg, beaten
coriander leaves for garnishing

Method:
1. Slide a sharp strong knife or cleaver under top of shell at back of crab, lever off shell and discard gills and spongy parts under the shell. Wash crab thoroughly. Chop body into quarters with cleaver; remove claws and legs, crack it and chop into large pieces.
2. Heat oil in a wok and deep fry the crabs for few minutes until it changes its colour to pink. Remove crabs and leave it aside.
3. In the remaining oil in the wok, sauté the onion, garlic, ginger and red chillies for a few minutes until it turn slightly brown.
4. Add the tomato ketchup, chilli sauce, oyster sauce, salt/soya sauce, water/chicken stock and cook, stirring, over medium heat for about 5 mins.
5. Add the crabs and stir well and cook covered for another 5 mins. If you want the sauce to be thicker, you may add the corn flour mixed with a little water and stir well.
6. Add in the beaten eggs, mix well and serve immediately garnished with coriander leaves.

Mediterranean Menu For Party of 5

Starter: Spiced Aubergine Salad

Main Course: Garlic Butter Prawns
Erba Olio (Herbed Pasta)
Singapore Chilli Crabs

Dessert: Fresh Fruits in Spiced Lemongrass Syrup

Spiced Aubergine Salad (Middle Eastern)

Ingredients
2 aubergine, sliced
5 tbsp olive oil
1/4 cup balsamic vinegar
1-2 red chilli, chopped
4 garlic cloves, crushed
2 tbsp lemon juice
1 tsp cumin powder
1 small cucumber, thinly sliced
4 tomatoes, thinly sliced
2 tbsp yogurt
salt and black pepper
parsley or coriander leaves for garnishing

Method
Preheat the grill. Brush the aubergine slices lightly with some of the oil, salt and pepper and cook under a high heat, turning once until golden and tender and put in a bowl.
Mix all the remaining oil, vinegar, garlic, lemon juice, cumin, coriander. Season with salt and pepper and mix thoroughly and add to the aubergine. Stir well and chill for at 2 hours.
Add the cucumber and tomatoes. Spoon yogurt on top and sprinkle the parsley.

Erba Olio trans. Herb and Olive Oil (Italian)

Ingredients:
Olive oil 5 tbsp
Garlic cloves, chopped or crushed 6
Red Chili, chopped 1 -2 (optional)
Spring Onion, chopped 2 springs
Basil, chopped 4 tbsp
Coriander, chopped 4 tbsp
Chinese Celery, chopped 2 tbsp
Mint, chopped 2 tbsp
Salt
Black Pepper
Pine Nuts ½ cup
Cooked Pasta 400g

Method:
1. Put oil in a pan and heat it over medium heat. Add the garlic and chilli in the oil and fry for about 1min.
2. Add the herbs and cook, stirring for about 5 mins.
3. Add salt and pepper to taste. Turn off the heat.
4. Add the pasta and stir. If the pasta is dry, add a little of the pasta water. Sprinkle pine nuts and serve.

Garlic Butter Prawns

Ingredients:
100g butter
10 garlic cloves, chopped
500g prawns, washed, leave the heads and shells on
salt
black pepper
coriander leaves for garnishing

Method:
Heat butter in a wok and sauté the garlic until fragrant, about 1 min.
Add the prawns and stir fry until the prawns turn pink.
Add the salt and black pepper and stir and turn off the heat.
Serve garnished with coriander leaves.

Fresh Fruits with Spiced Lemongrass Syrup (New Asia)

Ingredients:
For Syrup
1 cup water
1/4 cup red wine, optional
1/2 cup palm sugar/gula melaka, finely chopped
1 stalk lemon grass, bruised and thinly sliced
1 inch ginger, julienne
2 star anise
1 inch cinnamon
1 tbsp lemon/lime juice

Any combination of fruits amounting to 500g
papaya, peeled and cubed
guava, peeled and cubed
star fruit, thickly sliced
pineapple, peeled and cubed
dragon fruit, peeled and cubed
banana, peeled thickly sliced

Method:
Put all the ingredients for the syrup in a pan and heat it over high heat. Once the liquid starts to boil, lower the heat, add the fruits (add the firmer fruits first followed by the softer fruits) and simmer uncovered for 5 minutes. Turn off heat and leave it aside.
Place the fruits in a serving dish and drizzle some of the syrup on it and serve warm with vanilla ice cream.

Singapore Chilli Crab (Specialty)

Ingredients:
4 crabs
½ cup oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
½ inch ginger, juliennedl
1 red chilli, chopped finely, optional
3 tbsp tomato ketchup
3 tbsp chili sauce
1 tbsp oyster sauce
salt or light soya sauce to taste
½ cup water or chicken stock
1 tsp corn flour
1 egg, beaten
coriander leaves for garnishing

Method:
Slide a sharp strong knife or cleaver under top of shell at back of crab, lever off shell and discard gills and spongy parts under the shell. Wash crab thoroughly. Chop body into quarters with cleaver; remove claws and legs, crack it and chop into large pieces.
Heat oil in a wok and deep fry the crabs for few minutes until it changes its colour to pink. Remove crabs and leave it aside.
In the remaining oil in the wok, sauté the onion, garlic, ginger and red chillies for a few minutes until it turn slightly brown.
Add the tomato ketchup, chilli sauce, oyster sauce, salt/soya sauce, water/chicken stock and cook, stirring, over medium heat for about 5 mins.
Add the crabs and stir well and cook covered for another 5 mins. If you want the sauce to be thicker, you may add the corn flour mixed with a little water and stir well.
Add in the beaten eggs, mix well and serve immediately garnished with coriander leaves.

food on helen's birthday

2007-10-28T01:28:00.000-07:00

Recipes from Philippines, China and Canada

Filipino Adobo

2007-10-26T03:48:00.000-07:00

Ingredients:

- 1 kilo (chicken or pork or mixed)
- 4 tablespoons (1/4 cup of cooking or olive oil)
- 1 head of garlic, diced
- 1 big bulb of onion, diced
- salt & black pepper to taste (freshly grounded pepper is better)
- 1 cup soya sauce (to taste)
- 1 cup vinegar (to taste)
- 1 or 2 cups of water (optional, and usually used as a meat tenderiser)
- 1 pc red chilli pepper (optional)

Procedures:

1. Heat oil in a pan.
2. Sauté the garlic until it turns light brown. Then sauté the onion. Add the meat and sauté with the garlic and onion until it is about to tenderise.
3. Add the soya sauce and vinegar. Add the salt and black pepper.
4. For a dash of spice, put one red chilli pepper. Taste and adjust to suit your taste (should be a bit tangy).
5. Bring to a boil. Cover and let it simmer for 25-30 minutes to let the flavor mix well with the meat (or when meat is tender). For dry adobo, simmer until the sauce thickens and then it’s time to serve.

Note: There are different twists to Adobo. For example, in my family, we like it dry (with very little sauce). Some like it with more sauce. On certain occasions we also put hard-boiled quail eggs in it. Here in Singapore, I tried cooking it with potatoes.