Feeds:
Posts
Comments

Archive for the ‘Cooking’ Category

IMG_3777

Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’

Like many other Thai foods, this is a very appetizing dish that goes very well with fragrant jasmine rice. I just made it a few days ago and now I’m in the mood of making it again!It’s very easy to prepare, and I guarantee  your belly will be satisfied, adding bowls and bowls of jasmine rice to go with it :-)

IMG_3776

Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’

Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’ (serves 2-3 people):

Ingredients:
1/2 ground pork (optional– lightly seasoned with little salt and ground white pepper)
1 tbsp rice cooking wine
3 cloves garlic– chopped
3-4 Thai red hot peppers– chopped
1/2 medium onion– diced
1/2 red bell pepper– diced
handful Thai basil leaves

Seasoning sauce (mix well):
2 tbsp soy sauce
2 tbsp fish sauce– “Three Crabs” brand preferred
1 tsp sugar>
juice of 1 lemon or lime

Method:

  1. Add 1 tbsp cooking oil to a hot wok. Add ground pork. Stir the meat to have a roughly even layer (not a big lump). Fry til the bottom is slightly brown. Stir around to loose up the meat. Add cooking wine (a must!) to remove any meat smell/taste.
  2. Add in garlic and red hot peppers. Stir until it gets aromatic.
  3. Add in seasoning sauce. Cook for 1-2 minutes for the pork to soak up the flavor. When the sauce is almost dry, add in diced onion and red bell pepper and stir a few times.
  4. Add in basil leaves and make a few stirs, until the basil leaves are wilted. Dish out and serve immediately with jasmine rice.

Regina’s Note:

  • Thai basil leaves– Use Thai basil, not sweet basil which is used in western cuisine. And don’t be stingy about it– it’s the soul of this dish.
  • If lime is used, you might need a little more sugar to balance the sour taste.

Read Full Post »

Yes, century eggs! The egg white part looks like clear brown jelly sometimes with needle marks like snowflakes, and it tastes like harden jelly, a bit rubbery with a very mild flavor. The  greyish yolk, however, carries a pungent smell and more flavorful. Sometimes the yolk is a bit soft in the center, as you slice through the gooey yolk will stick to the knife. For preserved eggs, I like salted eggs better than century eggs. However, one time when I tried this cold appetizer at a Hunan restaurant and I fell in love with it. It is quite easy to make. The combination of roasted peppers (sweet and spicy) and century eggs blends pretty well; a great side dish to go with just a bowl of steam rice. If you can take spicy foods and century eggs, try it out.

Roasted Peppers with Century Eggs 燒椒皮蛋

Roasted Peppers with Century Eggs 燒椒皮蛋

Roasted Peppers with Century Eggs 燒椒皮蛋 Recipe

Ingredients:

2 red bell peppers
6 fresh jalapeno peppers
2 century eggs

seasoning:
1 tbsp black rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp peppercorn oil 花椒油

Method:

  1. Cut bell peppers in half, remove stems and seeds. Drizzle with little oil and roast in the oven at 375°F for about 30 minutes. Cool then peel off the skin. Cut into strips.
  2. Fire roast jalapeno peppers directly on top of flame until the skin turn black completely. I always put jalapeno peppers on a skewer, and roast them directly on the flame on my gas stove top. At first the skin will make little crackling sound then it will start blacken, but hardly any smoke.  When the peppers are blackened, remove from flame and cover them with a paper towel for a couple of minutes. Use the paper towel to rub off the blackened skin and remove the seeds. Cut into strips.
  3. For century eggs, remove the shells and cut into thin wedges.
  4. Put bell peppers, jalapeno peppers, century eggs and seasoning a bowl. Toss gently to mix the flavor well. Serve immediately. Do not mix in seasoning if serving the dish later as it will becomes watery.

Regina’s Note:

  • Only mix in seasoning a few minutes before serving or the dish will get watery the longer it sits in the seasoning sauce.

Read Full Post »

I got some precooked Jonah crab claws at Safeway when it was on sale. Instead of dipping the crab meat in clarified butter or cooking it Malaysian buttery curry style, I decide to try something new~~ Singapore black pepper style! I did a very last minute recipe search online and used this recipefor reference.

OMG it was so good! For the mount of the crab claws I used, I think I put a bit too much peppercorns(on top of 4 red hot peppers in it)… It was VERY peppery and spicy, and yet I just couldn’t help licking the sauce on the shells, on my fingers (yes, it requires all ten fingers!). Now I have another delicious crab recipe on file :-). Next time I will try the recipe with fresh Dungeness crabs instead of pre cooked crab claws; I’m sure the flavor will get even better.

Black Pepper Crabs 黑椒炒蟹

Black Pepper Crabs 黑椒炒蟹

Black Pepper Crabs Recipe (adapted from here, serves 4 people)

Ingredients:
3 lbs precooked Jonah crab claws– see note below
4 slices fresh ginger– cut into thin strips
2 cloves garlic– minced
4 small red hot pepper– chopped
6-8 fresh curry leaves
3 tbsp oil
2 tbsp butter

Spices mix (combined together and grind fine, but not super fine):
1 1/2 tbsp black peppercorns
1 1/2 tbsp white peppercorns
1/4 tsp coriander seeds

Sauce mix (mix well to dissolve sugar, set aside):
3 tbsp sugar
3 tbsp oyster sauce
3 tbsp ketchap manis– see note below
4 tbsp hot water

Method:

  1. Make a few cracks on each claws if they are not cracked previously. Pat dry with a paper towel. If you prepare ahead of time, place cracked claws in bowl/container lined with paper towel. Cover and chill in the fridge. Bring to room temperature when you are ready to cook.
  2. Heat up a wok on high heat. Add oil, butter, ginger, garlic, red hot pepper and curry leaves. Fry until butter melts and the flavor comes out. Add crab claws and stir fry for a minute.
  3. Add in ground spices, stir to distribute evenly. Cook for another minute or until crab claws are heated through.
  4. Add in sauce mix, stir a few more times. Add a few more tbsp of hot water if you prefer more sauce. Dish out. Serve immediately.

Regina’s Note:

  • Crab claws: I used precooked crab claws this time because that was what I had at that time. However, I don’t suggest using frozen precooked crabs/crab claws as they usually taste nothing like crab– salty, tasteless, rubbery etc. I got lucky is time as my frozen precooked Jonah crab claws still tasted like crab. Fresh live crabs are the BEST for this recipe because of its fresh seafood flavor. If fresh crabs are used in this recipe, cut crabs into chunks, then follow the steps and cook crabs until it is just cooked through. Then add in sauce mix, stir for a few times before dishing out.
  • Ketchap manis: This can be found in Asian grocery stores, in South East Asia food section. It is a thick morsel sauce, black in color and tastes sweet (‘ketchap manis’ means sweet sauce in Malay/Indonesian)

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 186 other followers