Chilli Crab

Chilli Crab

5 medium size crabs, cleaned and cut into halves 

1 large red onion

2 cloves garlic

5cm ginger

5 red chilli

2 tablespoon chilli boh

1 tablespoon belachan

Salt and sugar to taste

1 large yellow onion - rings

2 tomatoes - wedges

1 green capsicum - thick strips

2 eggs - beaten 

1 bunch cilantro - chopped 

2 tablespoon oil

1 tablespoon corn flour - mixed with a little water

Methods:

1. Blend red onion, garlic, ginger, red chilli, chilli boh and belachan.

2. Heat oil in wok. Fry the blended ingredients till fragrant. Add in salt and pepper to taste. 

3. Add in crabs and give a good stir. Cover wok till crabs are cooked.

4. Add in vegetables and stir well.

5. Pour in beaten egg and stir well till gravy is thick and even. Add in corn flour mixture to thicken and smoothen the gravy.

6. Add in chopped cilantro. 

7. Serve hot with bread or rice. 

SG Mutton Chop

SG Mutton Chop

Ingredients:

1 kg fresh mutton - thinly sliced (no bones)

2 large red onions 

10 cloves garlic

2cm ginger

5 tbsp chilli paste (increase amount if you want it to be spicy)

5 tbsp tomato puree (small can)

5 tbsp tomato ketchup

1 tbsp ketumbar jintan powder 

3 tbsp kicap manis

3 tbsp light soya sauce

2 tbsp sugar

Salt and pepper to taste

French fries or potato wedges

Eggs

Mixed vegetables

Tomato & cucumber 

Oil for frying

Methods:

1. Marinate thinly sliced mutton with light soya sauce and kicap manis for 30mins. 

2. Blend onion, garlic and ginger with a little water to achieve a paste consistency.

3. Heat oil in a wok, medium heat and fry marinated mutton till cooked. Keep on stirring to prevent burning. Cover the wok to allow the meat to be tender. Off fire. Leave aside for later.

4. In a separate saucepan, heat a little bit of oil. Fry the onion, garlic and ginger paste till fragrant. Add in chilli paste and fry for 1 minute. Add in tomato puree, tomato ketchup and sugar & ketumbar jintan powder. Mix well till mixture boils. Add salt and pepper to taste. Off fire.

5. Pour the sauce mixture into the wok with cooked mutton. Mix everything well. Cook for an additional 10 mins or until meat is tender. Dish should have gravy and not dry. Add water and season accordingly if you want more gravy. 

6. Fry french fries or potato wedges and eggs sunnyside up. Boil mixed vegetables. 

7. Serve mutton chop with potatoes, eggs, sliced tomato & cucumbers and mixed vegetables.

Sop Ekor Indonesia

Sop Ekor Indonesia

Ingredients

Ekor 1kg

Steak cut into big chunks 1kg

Lemongrass 2 stalks -crushed

Ginger 10cm -crushed

Large red onion 3 pcs

Garlic 1 large bulb

Ginger 10cm

Carrots 3 - chunks

Celery 1/2 bunch - slice thickly

Potatoes 8 pieces - quarters

Adabi rempah sop 1 packet

Adabi sup tulang bunjut 1 packet

White pepper

Salt

Daun sop & bawang goreng

Methods: 

1. Put ekor and chunks of steak in a big pot filled with water and crushed lemongrass and ginger, boil for about 3 hours under medium flame till tender. Drain water, lemongrass and garlic away. (can prepared way in advance & keep in fridge)

2. Blend onion , garlic and ginger in food processor with a little water until it becomes a paste. 

3. Heat up a frying pan and DRY FRY the onion, garlic and ginger paste until water has evaporated and paste is fragrant. (sangrai)

4. Heat up a large pot filled with water, add in onion garlic & ginger paste, carrot, potatoes, celery, ekor and steak chunks. 

5. Add in the rempah sop and bunjut into the pot and mix well. 

6. Cook using medium heat for at least an hour (better if cooked longer) stir occasionally, do not cover pot.

7. Soup will thicken. Season with salt and white pepper.

8. Serve soup garnished with chopped daun sop and bawang goreng. 

Beef Kam Heong

Beef Kam Heong

500g sliced beef filet (can substitute with chicken, fish or even shellfish)

2 large red onions

10 cloves garlic

Small knob of ginger

1 tablespoon udang kering (dried shrimps)

1 tablespoon curry powder

2 tablespoon bottled black pepper sauce

1 tablespoon worchester sauce 

A few stalks of curry leaves

1 large yellow onion- sliced thinly

1 yellow capsicum- cut into long strips

2 tomatoes- cut unto wedges

Few stalks of coriander leaves- chopped finely

3 pieces cili padi- sliced thinly (can omit if prefer dish to be not too spicy)

2 tablespoon oil

Salt and sugar to taste

Methods:

1. Blend onions, garlic, ginger, udang kering, curry powder, black pepper sauce and worchester sauce with a little water in food processor to achieve a smooth paste consistency.

2. Cut vegetables and leave aside.

3. In a non-stick deep pan, heat oil. Fry the blended paste until fragrant. Add in curry leaves and fry for a minute. 

4. Add in meat. Mix well and stir occasionally. Cover the pan while cooking. 

5. When meat is cooked and tender, add in salt and pepper to taste.

6. Finally add in vegetables and give a good stir. Do not overcook vegetables.

7. Serve beef kamheong with rice.