Ingredients:

• 1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
• 1 cup corn or tapioca flour
• 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
• 2-3 cloves garlic, finely minced
• 5 chilli padi, chopped
• 2 stalks curry leaves
• 3 tbsp unsalted butter
• little salt or to taste or none
• 1/2 tsp pepper
• pinch of chicken powder
• 1 1/2-2 tsp sugar to taste
• 4 tbsp evaporated milk
• oil for deep-frying

Method:

1. Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
2. To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.  If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
3. Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
4. Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
5. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note:  

• You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with  large prawns.

Recipe adapted from Singapore Local Favourites

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21:07

Palak pakora is a delicious tea time snack. The taste of deep fried Indian spinach fritters becomes more yummy when eaten with green chutney. Palak ke pakode can easily be served as a party snack.

Ingredients:

• 20 - 25 spinach leaves (palak)
• 100 gms gram flour(besan)
• 2 tblsp Rice Flour
• 2 green chilies (minced)
• 1 tsp minced garlic (optional)
• 1 pinch Baking soda
• 1/2 tsp carom seed (ajwain)
• 1 tsp red chili powder
• 1 cup water
• Salt to tatse
• Oil for frying

Directions:

1. Wash the palak leaves. Drain the water and then cut the stems. Separate each leave and let them dry. Choose the spinach bunch which has broad and big leaves.
2. In a bowl, add besan, red chili powder, garlic, green chilies, rice flour, baking soda, carom seeds and salt. Adding little by little slowly make a batter of this mixture. The batter should be thick enough to coat the leaves evenly.
3. Keep the mixture aside for 2 - 3 mins and then again beat it for 30 secs. This will make the pakoras very crisp.
4. Heat oil in a frying pan. When hot enough take each leaf, coat it with the batter and then slowly drop it in the frying pan. You can fry 2 -3 pakodas at a time depending upon the size. Fry them on medium flame otherwise they will get burnt.

NOTE: 

• To check if the oil is hot, put a small drop of batter if it comes up immediately the oil is hot enough.
• Do not throw the pakoras in the hot oil or else you will burn your skin.
• Fry till the pakoras become crisp and golden brown on both sides. It will take 3-5 minutes if you fry on medium flame.
• Strain them and keep the fried palak pakoras on paper towels.
• Serve hot with green chutney or ketchup .
• Variation: If you want you can chop the spinach finely and mix it in the batter and then with the help of wet fingers drop small balls of it in the oil and fry them. This variation of palak ke pakode is also very popular.

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20:17

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 sticks (1 cup) butter, softened
• 1 cup sugar
• 1 Tablespoon vanilla extract
• 1 large egg

Directions:

1. Whisk together flour and baking powder in a small bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
3. Form dough into a 12-inch roll (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough 4 hours or until firm.
4. Preheat oven to 375 degrees F.
5. Cut roll into 1/4-inch-thick slices and place on large baking sheets about 1-inch apart.
6. Bake for 10 to 12 minutes or until golden brown. Cool on sheets 3 minutes, then transfer to wire racks.

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21:12

INGREDIENTS:

• 1 (6 ounce) chocolate sandwich cookie
• crumb crust (such as an OREO® crust)
• 850 g coffee ice cream
• 340.2 g miniature chocolate chips
• 336 g hot fudge topping • 0.5 (18 ounce) package crushed
• chocolate sandwich cookies, divided
• 224 g frozen whipped topping, thawed
• 180 ml chocolate syrup

DIRECTIONS:

1. Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
2. Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
3. Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
4. Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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00:30

Oyakodon Recipe

Ingredients:

• 1/4 small onion, cut into rings
• 8 oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces
• 3 large eggs, lightly beaten
• Scant 3/4 cup water
• 1 stalk scallion, cut diagonally

Sauce:

• 1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
• 1 1/2 tablespoons Mizkan Honteri Mirin
• 1 teaspoon sugar
• 1 teaspoon soy sauce

Method:

Combine all the ingredients in the Sauce in a small bowl. Stir to combine well.

Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum.

Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions.

To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

Recipe adapted from RasaMalaysia

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20:50

Cheddar Broccoli Soup

Ingredients

• 2 can · cream of celery soup
• 2 can · cheddar cheese soup
• 1 can · cream of mushroom soup
• 960 ml · water
• 4 head · broccoli chopped
• 300 grams · onion chopped
• 480 grams · velveeta

Directions

1.      boil broccoli and onion in water for 5 min
2.      pour all soups into broccoli mixture
3.      stir and turn on low
4.      add chopped velveeta
5.      once soups are added heat on medium until cheese is melted

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19:00

VEGETABLE TEMPURA 

Ingredients

• Oil for deep frying (Vegetable oil:Sesame oil=10:1)

Tempura Ingredients

• 1 small Japanese sweet potato (satsumaimo)
• ⅛ medium Kabocha squash
• 2 inch peeled and precooked lotus root (“Renkon no Mizuni”)
• 2 King oyster mushrooms
• 4 Shiso leaves

Tempura Batter (rule is egg water:flour=1:1)

• 1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water)
• 1 cup (240 ml) cold all purpose flour

Tempura Sauce

• ¾ cup (200ml) dashi (Kombu dashi for vegetarian)
• 3 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 tsp. sugar
• 2 inch daikon radish

Directions

1.      First, make Tempura Sauce. Combine dashi stock, mirin, sugar, and soy sauce in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

Now cut vegetables. Slice Japanese sweet potato into thin pieces and soak in water for 15-30 minutes to remove excess starch. Then dry them using paper towels.

Cut kabocha squash and lotus root into thin slices. Soak lotus root in vinegar water (2 cups water + 1 tsp. vinegar).

Cut King Oyster Mushroom into thin slices.

Discard the head of eggplant first, then cut it in half lengthwise. Then cut the eggplant lengthwise into very thin (about ⅛ inch) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the slices out.

In a deep fryer, heat 1½" (3 cm) of the oil to 356F (180C). To make batter, sift the flour into a large bowl.

Add the egg into very cold water.

Whisk vigorously and discard the form on the surface.

As you slowly pour the egg mixture into the flour, mix the batter with chopsticks in a figure 8 motion (mix about at most 1 minute). Do not over mix and please leave some lumps in batter. Keep the batter cold all the time.**

Start deep frying from the root vegetables as oil temperature needs to be a bit lower than non-root vegetables. If the ingredient is wet, dry them with paper towel before dredging in the batter.***

For root vegetables, deep fry around 320°F (160°C). For vegetables and mushrooms, 338-356°F (170-180°C). Do not over crowd with ingredients. Remember you only put ingredients taking up about ½ of oil surface area.*** For shiso leaves, sprinkle a bit of sifted flour on the back of leaves and dip only the back of leaf into the batter and deep fry for 15 seconds.****

Transfer tempura to a wired rack or paper towel to remove excess oil.

Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.

Grate daikon and squeeze water out. Serve with tempura and when you eat it, place the grated daikon in tempura sauce. Serve tempura immediately.

Notes

• Make batter right before deep frying to avoid activation of wheat gluten.
• * Add 1-2 ice cubes in the batter or put the batter bowl in a larger bowl containing ice water in order to keep the batter cold all the time.
• ** While tempura is being fried, moisture from the ingredients will be evaporated and tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after being deep fried. 
• ** When you put too many ingredients, the oil temperature will drop quickly. Make sure to keep the right temperature all the time.
• **** Usually vegetable doesn't require extra dusting with flour (like we need for seafood like Shrimp Tempura or Kakiage), but shiso leaves require dusting which will require as a glue and the batter will stick to the leaves.

Recipe and Pictures adapted from Justonecookbook

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20:41