Sushi , Curry Puff ,

Sushi

Ingredient
Japanese Rice 2.5 Cup
Seaweed 5 sheets
Japanese cucumber 3 sticks
Varieties of Fillings Tuna Flakes / Crab Meat/ Egg/ Dry pork floss etc

Sauce Ingredient
Sushi vinegar 4 Tablespoons
Sake ¾ Tablespoons
Mirin Sauce ¾ Tablespoons
Sugar 2 Tablespoons
Pinch of Salt

Method

A Wash and cook rice in rice cooker with lesser water.
B Steam for another 10 minutes
C Prepare sauce ingredients. Mixed all sauce ingredients and bring to boil till sugar is dissolved.
D Scoop rice into a tray (preferably a wooden basin)
E Add in sauce, one spoon at a time while stirring continuously (Must be in front of a fan)
F Carry on stirring till evenly mixed.
G Leave the well-mixed rice till lukewarm condition.
H Clean the seaweed sheet with a wet towel before placing on the bamboo scroll.
I Wet fingers before spreading the rice into the front portion of the seaweed.
J Skinned the cucumber stick and cut into 4 long strips
K Place the 1 strip of cucumber stick and the choice of filling in the centre
L Start to roll firmly till complete circle, cutting away the remaining seaweed.
M Using a sharp knife dip into water before cutting into pieces
N Serve on a plate with light soya sauce





Curry Puff

Ingredients
Dough

1 small tin of Planter margarine
600g of plain flour
2 Egg york
1 Egg white
1 teaspoon of baking powder
Pinch of salt


Filling

Potatoes
Chicken
Chilli Powder

Methods
A Cut the potatoes and meat into cubes
B Fried the fillings ingredient till cooked
C Leave it to cool
D Mixed the dough ingredient
E rolled the dough into spread and cut using a bowl of cup
F Wrap the fillings and fold in the edge
G Deep fried or bake till golden brown.


 

 

 

 

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My Cooking Recipes - Crab

Butter Crab
Ingredients:

1Kg pf Crabs
8 Cups of oil for deep frying
50g salted butter or margarine
Half bowl curry leaves
1 tsp chopped chili padi
1 tsp sugar for seasoning

Batter (Mixed):

3 tbsp plain flour
2 tbsp corn flour
1 egg
Half tsp sugar
Half tsp salt
100ml water

Method:

1 Washed and chopped the crabs into pieces and drain well

2 Heat up oil for deep frying. Coat the crabs with batter and deep fry in hot oil until golden brown and cooked. Dish and drain.

3 Melt butter in a wok, sauté curry leaves and chili padi until fragrant.

4 Add in seasoning, crabs and stir fry until well mixed. Dish up and serve

Crab in Oyster Sauce
Ingredients:

1Kg pf Crabs
8 Cups of oil for deep frying
2 tbsp of corn flour
1 tbsp of oil
1 tbsp chopped garlic


Seasoning:

4 tbsp Oyster sauce
1 tbsp light soya sauce
Half tbsp sugar
1 tbsp shaoxing wine
Dash of pepper
100ml water


Method:

1 Washed and chopped the crabs into pieces and drain well. Coat crabs with corn flour and deep fry in hot oil until golden brown. Dish and drain.

2 Heat up 1tsp oil of chopped garlic until fragrant. Add in seasoning till boil. Add in crabs and stri fry. Dish up and serve



Deep Fry Mud Crab Shell with Stuffed Fish Glue
Ingredient

8 pieces of Mud Crabs (approx 250g each)
400g of fish glue.
300g of water chestnut, chopped into fine pieces
2 beaten egg
2 tbsp of corn flour
100g of Chinese coriander leave (finely shredded)
Some Mayo to taste

Seasoning:

Half tsp salt
1 tsp sugar
2 tsp of fish sauce

Coating:

1 Egg white
Some fresh breadcrumbs

Method:

1 Steam the crabs, Un-shell the meat into shredded. Wash the drain the Crab Shell Cover.

2 Pour all fish glue with shredded crab meat, water chestnut, corn flour, Chinese coriander leave and beaten egg into a mixing bowl and mixed well and the seasoning.

3 Stuff the paste into the crabs shell evenly.

4 Glaze the top with egg white and sprinkle top with the breadcrumbs.

5 Steam the stuffed Crab shell for 5 mins and deep fry the shell till golden. Serve with Mayo to taste.

Spicy Crab with Garlic

Ingredient

2 x 600g of mud crab cut into pieces
4 pieces of red chilli, diced
4 tsp minced garlic
2 tsp peppercorn
3 tsp salt
Some corn flour
Pinch of pepper
A little sesame oil



Method:

1 Cut the crab into 8 pieces, Wash and Dry

2 Sauté the peppercorn in a hot and dry wok, add in salt over the low heat till the mixture has a colour change. Take it out and set aside

3 Sift the fried peppercorn and salt

4 Add the mixture into the crab and marinate for 15 minutes

5 Coat the crab with corn flour

6 Heat up some oil in a wok, put in the crab and deep try over high heat for 5 minutes. Drain and set aside

7 Heat a little oil, fry the garlic and diced red chilli. Return the crab to the wok. Stir fry and serve



Baked Stuffed Crabs with Dried Scallops and Egg white

Ingredient

6 Crab shells
80g of crab meat, shedder
2 dried scallops, soaked
1 cooked egg, diced
6 mushrooms, diced
2 slices bacon, diced
2 tbsp chopped onion
A little coriander (for garnishing)
3 Egg whites
10g flour, 20g corn flour

Creamy Mix:

3½ tbsp flour
2 ½ tbsp milk
½ cup stock, 125 ml
1 tsp chicken powder

Method:

1 Heat up a little oil, Put in onion and sauté, Add in shredded crab meat, bacon, mushrooms, dried scallops and set asides

2 Mix the creamy mix ingredients. Heat it up thickens and set aside.

3 Put the heated ingredients back into the wok, Add in the cooked egg white and mix it up with the cream. Set aside.

4 Stuff the fillings into the crab shells

5 Beat the egg white into thick cream.

6 Add in the sifted flour and corn flour, Stir the mixture quickly.

7 Fill up the crab shell with egg white mixture, Garnish the top of the fillings with some coriander

8 Put the stuffed crab shells into an oven.

9 Baked them over moderate heat till slight golden brown and serve



Fried Crab with Cereal


Ingredient:

1 kg Crabs, cut into pieces
1 tbsp corn flour
8 cups oil for deep frying
1 tbsp chopped garlic
5 tbsp of cereal
2 stalks of curry leaves


Seasoning:

1 tsp light soya sauce
1 tsp sesame oil
1 tbsp shaoxing wine
100ml water

Method:

1 Coat crabs with corn flour and deep fry in hot oil until golden brown, Dish and drain.

2 Heat up the oil and fry the cereal till golden brown and set aside

3 Heat up 1 tbsp oil and sauté chopped garlic until fragrant. Add cereal and stir fry until aromatic, Mix in crabs, seasoning and stir fry at high heat until well mixed.

4 Add in curry leave and stir well. Dish up and serve.