White pepper flower crab

Ingredients:

3-4 medium flower crab

(Deshell and may cut body

into two or leave whole)

1 large white onion

3 cloves garlic

2 tablespoons white pepper

1 cube ikan bilis stock (optional)

2 pandan leaves (tie into a knot)

1 tablespoon maggi seasoning

2 tablespoon Vegetable oil

Half cup water

Salt

Directions:

1. Blend onion, garlic and white pepper

with a bit of water in a mixer.

2. Heat oil in a wok, fry the blended

mixture, stock cube and pandan
leaves till fragrant for about 20 mins.
3. Add in the crab, maggi seasoning and season well.
4.Pour in the water and mix well till all evenly combines.

Cover wok and cook till crab turns red for 20 mins.

Serve hot and steamed rice or bun.

Calamansi lime prawns..

Ingredients:

4-8 Large glass prawns (Shell and head intach)

6-8 Calamansi limes (for marinate and garnish)

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon maggi seasoning

Salt

Drizzle of oil (pan frying)

Directions:

1. Mix all ingredients and marinate prawns for 30 mins.

2. Heat up a shallow pan. Drizzle oil and pan fry the prawns for

2 mins each side till slightly charred.

3. Serve hot with calamansi limes on the sides.

Mee Bakso

Serves 2-3

Ingredients:

1 packet of beefballs

250 grams of beef ribs

1-2 cube of beef stock

3 - 4 cloves garlic (crushed)

2 stalks of spring onions (chopped finely)

2 sticks of celery (chopped finely)

2 tablespoons of white pepper

3 tablespoons of fried shallot (soup & garnish)

4 stalks of bak choy (remove ends)

1 packet of egg noodles

1000 ml water

Salt

3 tablespoons vegetable oil

Additional:

Indonesian chili sauce

Sweet soya sauce

Directions:

1. Prepare beefballs by making a shallow cross on one side of each.

This is to make it fluff up nicely when it cooked.

2. Heat oil in a medium pot, brown garlic and beef

ribs together till brown.

Make sure you dont burnt the garlic.

3. Then add in the spring onions, celery and beef cubes.

Stir well till all ingredients turn soft and transparent.

4. Gently pour in the water and half of the

fried shallots then season well with salt and pepper.
Simmer for 30 mins.

5. Add in the beef balls, cook for 5-7 mins

till all floats. Set aside.

6. To cook noodles you can just boil in

water for 5 mins over high heat.

Drain and run with cold water and set aside.

7. Just before serving, heat up soup and

blanch bak choy in the beef ball soup for 1 min.

8. To serve place a portion off noodles in a bowl scoop soup and beefballs and garnish with bak choy, the remaining fried shallots and to add more flavour a teaspoon of chili sauce and soya sauce. Serve hot.

Egg Toast

Makes 5 - 6 slices

This was yet another of my childhood favourite breakfast.

It is very similar to French toast.

But we don't have it sweet but in fact I do eat

it with chili sauce. Kids..But I still do it till now.:)

Ingredients:

2 large eggs

Pinch of salt

5-6 slices of white bread

Vegetable oil

Directions:

1. Beat eggs and salt together in a shallow bowl.

2. Heat oil a non stick frying pan on medium heat.

Drizzle oil a teaspoon of oil for 1-2 slices of bread.

3. Evenly coat each slice of bread gently

with egg mixture on each side.

4. Slowly place coated bread into middle of pan.

Cook for 15 - 30 seconds on each side till golden brown.

5. Repeat step till all egg mixture is finished.

6. Place onto paper towel to soak extra oil before serving.

Wild Rocket Tagliatelle

Serves 2

Ingredients:

A handful of wild rockets

250g Tagliatelle (Pre boiled)

2 cloves garlic (chopped)

Shaved Parmesan cheese

Dried chili flakes

2-3 tablespoons Olive oil

Salt

Directions:

1. Heat up olive oil in a shallow pan and brown garlic

for 1 minute over medium heat.

2. Toss in the rockets and stir till slightly wilted.

3. Add in the pasta and a dash of dried chili

and combine and season very well.

Check if the pasta needs extra Olive oil.

4. Cook pasta for 1 minute and serve hot on plate.

Top with shaved Parmesan ans serve.

Stir Fried Prawns and Enoki Mushrooms

Ingredients:

6 medium glass prawns (deshelled tails intact)

2 stalks Enoki mushrooms (trim ends)

4 stalks of Bak Choy (cut lengthwise)

1 small carrot (cut lengthwise)

1 medium onion (sliced)

2 cloves garlic (chopped)

1 tablespoon light soya sauce

Dash of white pepper

Salt

Vegetable oil

Directions:

1. Heat oil in a wok and fry garlic,

onions and carrots for 1- 2 minutes.

2. Throw in the prawns stir

well till it starts turning red.

3. Stir in the mushrooms and bak choy,

season well with light soya sauce, pepper ans salt.

4. Stir till combine for 30 seconds,

turn off heat and serve hot.

Prawn & Spring onion omelette

Ingredients:

4 medium glass prawns(deshelled and cut into three)

2 eggs

1 stalk spring onions (chopped)

1 small red onion (sliced)

1 garlic (chopped)

White Pepper
Salt

1 tablespoon vegetable oil

Directions:

1. Mix and beat all ingredients in a bowl and season well.

2. Heat oil in a non stick frying pan on high heat.

3. Gently pour in mixture and spread it evenly.

Turn down heat to medium.

4. Cook for 30 seconds till golden brown

and flip gently cook for another 30 seconds.

5. Take a round serving plate and place onto pan face down.

Flip slowly so omelette gently sit onto plate.