AllOverHer

Seafood

Ingredients:

6 fresh mud crabs (about 1 lb each)
Oil for deep frying
6 tablespoons butter
2 shallots, thinly sliced
12 cloves garlic, very finely chopped
1 1/2 inch of grated ginger
1 tablespoon ground coriander
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
6 tablespoons kicap manis
2 tablespoons black soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
½ tsp Ground White Pepper
3 Tbsp Worcestershire Sauce
3 Tbsp Chicken Stock or Water

Directions:

Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”
Smash the claws with a cleaver to allow the seasonings in.
Deep fry the crab until fully-cooked, drain and set aside.
Heat a wok, melt butter and put in shallots, garlic, ginger, ground coriander, salted soy beans, dried prawns, black pepper, white pepper, curry leaves and chilies. Saute till fragrant.
Add in oyster sauce, kicap manis, soy sauce, Worcestershire Sauce, sugar and chicken stock. Allow it to simmer.
Then add crab. Cook for 5-10 minutes until the crab is fully coated with sauce.

Unknown

21:30

Seafood

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:

Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
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.
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.
Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
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

Unknown

21:07

Appetizer

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:

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.
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.
Keep the mixture aside for 2 - 3 mins and then again beat it for 30 secs. This will make the pakoras very crisp.
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.

Unknown

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:

Whisk together flour and baking powder in a small bowl.
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.
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.
Preheat oven to 375 degrees F.
Cut roll into 1/4-inch-thick slices and place on large baking sheets about 1-inch apart.
Bake for 10 to 12 minutes or until golden brown. Cool on sheets 3 minutes, then transfer to wire racks.

Unknown

21:12

Desserts

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:

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.
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.
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.
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.

Unknown

00:30

Chicken

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.