Posted in Cooking, Veggie - Roasted Peppers with Century Eggs 燒椒皮蛋, tagged appertizer, century eggs, cold dish, 燒椒皮蛋, jalapeno peppers, peppercorn oil, red bell peppers, roasted peppers, Roasted Peppers with Century Eggs, side dish on November 19, 2013 |
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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 Recipe
2 red bell peppers
6 fresh jalapeno peppers
2 century eggs
1 tbsp black rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp peppercorn oil 花椒油
- 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.
- 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.
- For century eggs, remove the shells and cut into thin wedges.
- 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.
- Only mix in seasoning a few minutes before serving or the dish will get watery the longer it sits in the seasoning sauce.
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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 Recipe (adapted from here, serves 4 people)
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
- 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.
- 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.
- Add in ground spices, stir to distribute evenly. Cook for another minute or until crab claws are heated through.
- 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.
- 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)
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When I was making otak-otak #3 trial, I thought it was perfect already– until I made this version. I added an egg this time to make the otak-otak , and skipped tapioca starch and used less water. The result: the egg really makes otak-otak very tender. In terms of flavor, texture and color, this #4 trial is REALLY close to what I just had in my hometown in Malaysia over this past summer! And my two boys even can take the spice and start to love otak-otak. They were saying the other they want otak-otak for dinner!:-)
Muar “Otak-Otak” #4 麻坡乌达
Muar “Otak-Otak” # 4 麻坡乌达 Recipe (serves 4-6 people)
1 container (12 oz) fish paste– see note below
1 1/2 tsp salt
1 tsp sugar
3 tbsp water
1 small can (164 ml) coconut milk– stir well
1 clove garlic– minced
1 shallot– minced
6 tbsp oil
3 tbsp sambal or chili paste
2 tbsp curry powder
1/4 tsp turmeric powder
- In a big sauce pan, fry garlic and shallot with 6 tbsp of oil until aromatic. Add in remaining spice paste ingredients. Stir to mix well. Set aside to cool completely.
- Add all other ingredients into the sauce pan. Stir to blend well. Pour the mixture into a greased shallow pan, smooth the top. Steam on high heat for 10 minutes. Serve with steam rice.
- Fish paste: different brand of fish paste does make otak-otak taste differently. I prefer 佳发brand (see picture below)– it is frozen and can be found in Asian grocery stores. I tried 味全brand frozen fish paste, but found it is not good for making otak-otak. (1/31/12 update: I have bought 佳发brand frozen fish paste a couple of times later but they were bad both times, which was disappointing. I now use 港榮 brand fresh lady fish paste (see bottom picture). This brand is available at 99 Ranch Market, under packaged fresh seafood section.
港榮 brand fresh lady fish paste
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