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POM:Pomegranates Sesame Chicken

If you're my regular readers,you notice I always join any events or contest out there if permitted. I'm love fresh pomegranates as its but never use the juice to cook as a meal .I'm interested to experiment this wonderful fruit and took the courage to join POM Wonderful Fresh pomegranates recipe contest which ended today at 11.59 pm PST.I understand pomegranates have high level of antioxidants. Aside from its rich flavor and the number of ways to eat and drink it, studies have shown that pomegranate contains more antioxidants than green tea, cranberries and even red wine! Pomegranate also promotes healthy blood pressure levels and low cholesterol. Pomegranate juice can be helpful for men as well… as studies have concluded that it may help prevent prostate cancer and growth.Wow! that interesting piece of information to know,right?.Here is my humble pomegranates recipe: POM Sesame Chicken
Ingrendiets:



2 lb or 4 pcs boneless chicken breast (clean and cut cube-2 inch each)


2 eggs


1/4 cup corn starch/flour


1 tbsp sugar


1 tbsp salt


1 tbsp ground pepper


2 dash baking powder


2 cups cooking oil


* *marinate above ingrendiets overnight or one hour before deep fry**




For sauce:



1/2 cup POM Wonderful 100% Pomegranate Juice


2 cloves garlic (minced)


3 tbsp sugar


2 tbsp apple cider vinegar


1 tsp ground ginger powder


1 tbsp hoisin sauce


4 tbsp soy sauce


1 tbsp chicken bullion powder


1 tbsp corn starch dissolve with 1 tsp water





Garnish (optional):



2 tbsp roasted sesame seeds



1/2 cup arils from 1/2 large POM Wonderful Pomegranate








Method:



1:Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs).


2:Prepared oil for frying chicken at medium heat.Deep fry the marinated and flour coated boneless chicken breast until golden brown.Sieve and dry the breaded chicken,set a set.


3:Prepared skillet with some oil to fry minced garlic until fragrant,add in 1/2 cup POM Wonderful 100% Pomegranate Juice ,sugar,apple cider vinegar,soy sauce,ground ginger powder,hoisin sauce and chicken bullion powder.Let is simmer for 2-3 minutes before add in corn starch dissolved.Adjust the seasoning to your tastebud:sweetness and saltiness.


4:When the sauce is rolling boil add in the fried boneless chicken,mix well before remove from heat.



Note:



I like this savoury POM Sesame Chicken recipe which I created yesterday.If you like a healthy version,just omit the deep frying process.Maybe you can grill or steam the chicken.










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Baked Breaded Catfish

Recently I bought a family pack of frozen catfish.I never cook catfish before but would love to try out this fish.I understand Chinese don't really care for catfish but American love it.I remember years ago when I was fishing with my master,he told me catfish or bluefish is a lower grade fish,he prefer seabass,blackfish,flounder,stripebass and porgies,so do I.Well,now I can't really enjoy my leisure hobby,salt water fishing! Beggar can't be choosy,right? I decided to bake the ready cut catfish with Italian breadcrumbs,more healthy than fried! Ingredients:

2 lb cut frozen catfish

2 cup Italian breadcrumbs

1 tbsp salt

1 tsp ground pepper

1 eggs

1/2 cup corn flour

3-4 tbsp olive oil (for drizzling)

Tartar sauce for dipping

some Parmesan cheese for sprinkle(optional)

2 ziploc bag







Method:



1:Defrost and wash catfish with lemon first,pat it dry with paper towel.Season with salt and pepper for 15 minutes,set aside.Preheat oven at 375 F and prepare a baking tray lined up with aluminum foil.

2:In a small bowl crack eggs and beat the eggs up,set aside.

3:Prepare 2 zip loc bag,one for breadcrumbs and one for corn flour.

4:Mix the seasoned catfish into the cornflour bag,shake it well,then dip into the beaten eggs, and then into breadcrumbs bag.Lay the breaded cat fish on the prepared foil tray.Repeat the process until the catfish finish.

5:Drizzling olive oil on the prepared breaded fish.Bake the fish at 350 F for 20 minutes or until golden brown.Remove the breaded fish and serve warm with tartar sauce.Sprinkle with some Parmesan cheese (optional)
Sprinkle with Parmesan cheese
After baked
close up look.
Prepared for baking
Note:
I found out the catfish meat is kind of tough and meaty.I think this kind of fish is suitable to use to cook curry or stir fry.If I used breaded in further I won't use Italian breadcrumbs.Personally I think the flavor is not fresh and overwhelming.I prefer Panko breadcrumbs.




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Cheese Bread

Soli Deo Gloria of Heart and Hearth, tagged me to participate the World Food Day is another very worthwhile event for Breadline Africa.With our support, Breadline Africa can convert shipping containers into locations for food production and distribution to the poor people in South Africa. These sustainable community kitchens will not only provide foods such as bread and soup to those in need, but also opportunities for skills development within these poor communities. So, they are not only aiming to give them bread, but also to teach them skills so that they will be able to earn their own bread as well.Breadline Africa launched the Worldwide Blogger Baker Bake-Off Challenge aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness." .Here is my humble Cheese Bread:)



Ingredients:


1 tbsp active yeast


1 cup lukewarm milk


2 tbsp butter


3 cups bread flour


1 tbsp sugar


2 tsp salt


1 cup grated sharp cheddar cheese














Method:




1:Combine yeast ,sugar and milk,stir and leave for 15 minutes to dissolve.Melt butter,let cool and add to the yeast mixture.


2:Mix the flour and salt together in a large bowl.Make a well in the center and pour in the yeast mixture.


3:With a wooden spoon,stir from the center,incorporating flour with each turn,to obtain a rough dough.If the dough seems too dry,add 2-3 tbsp water.


4:Transfer to a floured surface and knead until smooth and elastic.(I used my Kitchen Aid mixer to knead the dough).Return to the bowl,cover until double in volume or 2-3 hours.


5:Grease a 9 x5 inch bread pan.Punch down the dough with your fist.Knead in the cheese,distributing it as evenly as possible.


6:Fold the dough,form into a loaf shape in the pan,tucking the ends under.Leave in a warm place until the dough rises above the rim of the pan.Sprinkle some grated cheddar cheese on the top.


7:Preheat the oven to 400 F.Bake for 15 minutes,then lower the heat to heat 375 F and bake until the bottom sounds hollow when tapped about 30 minutes more.Cool on a rack.


Note:


The rules for bloggers are outlined below:
If you are tagged, copy and paste the rules into your post.
Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
Give dough, donate to Breadline Africa and help us end poverty.
Tag five bloggers, and ping us so we know you’ve done so.
The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.


Anyway,I won't tag anyone but you're free to join !




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Apple and Raisin Pie in Cheddar Crust

Early this month,I bring my daughter to a "U Pick Apple" orchard at Jamesport,Long Island.It's 45 minutes drive from our home . Mostly the farms in Long Island is family owned and operated for many generations.Actually,I'm more interested in "U Pick" peach or pear or berries or other fruits beside apples but unfortunately all the farms was closed for the season.We picked a peck of Golden Delicious and Granny Smith apples, a peak is 1/4 bushel of apples and cost $14.Until today I till have 1/2 peck of apples sitting on my kitchen table.Well,what to do with all the apples beside eating fresh apple as it's? Baking or making apple jam? At last I decided to bake a Apple and Raisin Pie in Cheddar Crust with Golden Delicious apples !

Ingredients For Crust:

2 cups flour


1 cup shredded Cheddar cheese


1/2 tsp salt


2/3 stick butter


5-6 tbsp cold ice water


-----------------------------------------------------
For Filling:


7 cups sliced peeled apples (10 medium or 2 1/2 lb)


1 cup raisin


2/3 cup sugar


2 tbsp corn flour


1 tsp ground cinnamon


2 tbsp butter


-----------------------------------------------------
For Glaze


1 egg yolk


1 tbsp water









Method:



1:Preheat oven to 375 F.



2:For crust,place flour,cheese,butter and salt in food processor bowl.Process 15 second,sprinkle water,I tbsp at a time until dough forms.Shape into ball.Divide dough in half.Press between hands to form two 5-6 inch"pancakes".Roll and press bottom crust into 9 inch pie pan or plate.



3:For filling,combine apples and sugar in large sauce pan.Cook and stir on medium heat until mixture comes to a boil.Reduce heat to low.Simmer for 5 minutes.Combine corn flour,water and ground cinnamon to dissolve.Stir into the cooked apples mixture,let it boil.Remove from heat,stir in butter and raisin.Spoon into unbaked pie crust.Moisten pastry edge with water.


4:Roll out top crust on kitchen counter,sprinkle some flour on it.Cut out the heart shape with cookies cutter and top each shape on top of other around the edge .Leave the middle uncover to allow steam to escape.


5:For glaze,beat egg yolk and mix with water,brush over the crust top.


6:Bake at 375 F for 20 minutes first,then brush with egg glaze and continue to bake for another 15 or 20 minutes or until filling in center is bubbly and crust is golden brown. ( I baked the pie first before brushing egg glaze because I want to prevent the crust from overbrowning) .Cool to room temperature before serving.

Note;

Golden Delicious ,Granny Smith and Jonathan apples are all suitable for pie baking.









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Sauteed French Beans/ String Beans with Chicken

I bought a pack of frozen young french beans or in US we called string beans from Trader Joe's.I was surprised the french beans from this store is really young,fresh and green.Furthermore ,this string beans come all the way from France,it's printed on the bag.Believe it or not the price is much better compare with the fresh string beans sell at farm market or supermarket coz I don't have to remove both ends.It's ready to cook,all I do is to run the string beans under cold water and let's it thawed.

Ingredients:



1 lb string beans/french beans ( removed both end)



1/2 lb or 1 boneless chicken breast ( sliced)



1 red bell pepper ( wash and cut cube)



4 cloves garlic ( minced)



1 tbsp soy sauce



2 tbsp corn flour



1 tbsp chicken bullion powder



1 tbsp oyster sauce



1 tbsp cooking oil











Method:



1:Wash and thawed string beans.Cut bell pepper ,peel and minced garlic.Sliced boneless chicken and marinated with corn flour and soy sauce for 10 minutes.



2:Prepare skillet or wok at high heat,add in oil and minced garlic,fry until brown not burn.Then add in marinated sliced chicken meat,fry for another 2-3 minutes.If it's too dry ,add in 1-2 tbsp water,then add in string beans ,bell pepper,oyster sauce and chicken bullion powder.Saute for another 2-3 minutes.If you like the string beans retained crunchiness,don't overcooked or cook under slow heat.



3:Adjust the seasoning to your taste before remove from heat.Serve warm with rice or pasta.



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Cinnamon Swirls

Holiday season is upon us.If you love baking,this is the best time to make something special for your friends and family.I love to smell cinnamon aroma after baked.The flavor and aroma make the house smell good,right?.This is my first time baking Cinnamon Swirls .Actually,baking Cinnamon Swirl is quite simple and easy but anyway I forget to add in raisin on to my dough when I roll it up..Here is my simple Cinnamon Swirl

Ingredients:


1 1/2 cup bread flour


1/2 tsp salt


2 tbsp butter,cut small pieces,plus extra for greasing


1 tsp active dry yeast


1 egg


1/2 cup milk



For Filling:


4 tbsp butter


2 tsp ground cinnamon


1/4 brown sugar


1/2 cup raisin



For Glazing:


2 tsp butter


1/2 cup sugar


2 tbsp water



Method:



1: Grease baking sheet with little butter.Sift flour and salt into mixing bowl.Stir in yeast.Rub in the butter with your fingertips until the mixture resembles breadcrumbs.Add the egg and milk to form a dough.



2:Form dough into a ball,place in a greased bowl.cover and let stand in a warm place for about 30 minutes or until doubled in size.



3:Punch down the dough lightly for 1 minutes,then roll out to a rectangle measuring 12 x 9 inches.


4:To make the filling ,cream together the softened butter,Cinnamon and brown sugar until light and fluffy.Spread the filling evenly over the dough rectangle,leaving a 1 inch border all around.Sprinkle raisin evenly over the top.



5:Roll up the roll from one of the longest edges and press down to seal.Cut the roll into 12 slices.Place them,cut-side down ,on the baking sheet,cover and let stand for 30 minutes to proof.



6:Preheat oven to 375 F.Bake the buns for 20-30 minutes,or until well risen.



7:Meanwhile use sauce pot to cook sugar ,butter and water for glaze.Brush the cooked glaze on the buns and let it cool slightly before serving.
Note:

You can use ready made maple syrup as glazing instead if you refused to make your own glaze.




















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Grilled Lemongrass Chicken Wing

Usually American like to grill their food on BBQ pit during hot summer.I think it's a culture for us who live in four season country to grill food on open fire. It's also an excuse for us not to cook indoor during hot summer.But for me I prefer to use oven instead of BBQ pit to grill my food coz my BBQ is by charcoal not gas with temperature and setting control.No matter what season here, summer or winter I still love to grill my food in the oven because I can control the temperature with different setting.Previously I grilled the same style of chicken wing but different flavor:Grilled Teriyaki Chicken Wing .But this time I make this exotic flavor:Grilled Lemongrass Chicken Wing! Ingredients:



10 pc whole chicken wing




2 stalk lemongrass(sliced)




2 inch fresh turmeric(kunyit)




5 shallot(peel)




5 garlic (peel)




1 inch galangal (lengkus)(sliced)




1 tbsp salt




2 tbsp sugar




10 pc bamboo stick soaked overnight




100 ml coconut milk








Method:


1:Clean and remove any feather on the chicken wings.

2:Wash,cut and peel ,garlic,shallot,galangal,lemongrass and fresh turmeric.Blend all the above until fine,then mix in salt and sugar,set aside.





3:Prepare soaked bamboo stick and skewer into clean chicken wing thoroughly.Repeat the procedure until finish.





4:Then marinate the skewered chicken wing with blended lemongrass mixture all over for over night or 5 hours.





5:Preheat oven at 375 F.Prepare baking sheet over aluminum foil over .Bake the skewered wings for 30 minutes and changed the setting to broil .Brush coconut milk on the wings and broil for another 5 minutes or until golden brown.Serve warm as finger food or snack or appetizer.

Note:


If you can't find galangal,just replace with ginger.




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General Tso's Chicken 左公雞

Last week,I decided to cook a America Chinese house speciality to hubby: General Tso Chicken!! He hardly eat any of my Asian cooking except American Chinese food.General Tso Chicken is widely know and found in all Chinese take out and buffet restaurants in the North America.Usually Chinese restaurant used dark meat chicken and bell pepper.But I used white meat chicken and steam broccoli instead because hubby can't take bell pepper and dried chili pepper.Here is my simple and easy General Tso's Chicken! Ingredients:



1-2 lb boneless chicken breast (cut cube)


5-6 tbsp corn flour



1 egg



1 tsp ground white pepper



1 tsp salt



*mix above ingredients for 20 minutes before deep fry*



-------------------------------------------------------



1 head broccoli (cut and steam)



1 cup cooking oil



4-5 clove garlic( minced)



1 tbsp hoisin sauce



1 tbsp soy sauce



2 tbsp sugar



1 tbsp Chinese rice wine



1 tsp ground ginger powder



1 tbsp chicken bullion powder



1 tsp dark soy sauce




1 tbsp corn flour with water (dissolve)



1 tbsp sesame oil




Method;





1:Prepare oil in deep pot for frying at medium heat.Add in coated boneless chicken in the hot oil one at a time,fried until it's turn golden brown ,removed and lay on paper towel to removed excess oil.




2:Prepare wok with 1 tbsp oil at high heat.Add in garlic, Chinese rice wine,hoisin sauce,soy sauce,sugar,dark soy sauce ,ground ginger powder ,chicken bullion powder and corn flour dissolve.Let the sauce simmer until it bubble boil .Quickly add in fried breaded cube chicken in the thick sauce,mix well.Remove from heat.




3:Microwave cut and wash broccoli in a large bowl covered for 2 minutes.Decorate steam broccoli with cooked chicken as shown.Serve warm with rice.

Note:


I used corn flour to coated chicken cube instead of wheat flour because corn flour will stay crunchy longer when mixed with sauce compare with wheat flour.
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient:Broccoli!! The host this month is Noobcook .If you would like to participate or to see the secret ingredient, check who's hosting next month.


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My First Matcha Macaroons (Green Tea)

I always admire baker or blogger who can bake beautiful macaroon ,I mean french macaroon .One of my favourite Macaroon's site that I love to visit is Tartelette . She make beautiful french macaroon and her recipe is easy to understand.Well,this is my first attempt,baking Green Tea Macaroon.I refer to her recipe and method but modified some step to suit my taste and conveniences.I know my skill and technique are still below the average,maybe I should attend Macaroon class..Anyone wanna a student? LOL! I didn't make the filling instead I used sour cream because I just want to try out my training macaroon shell..If making my macaroon shell is successful this first time,my next step will be the filling.








Ingredients:


Green Tea shells:

3 egg whites (about 90 gr)

1 tsp Matcha powder

40 gr granulated sugar

200 gr powdered sugar

110 gr almonds


Method;

1:For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.

2:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam with the matcha, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry and your macaroons won't work.

3:Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve.Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon.

4:Fill a pastry bag fitted with a plain tip (Wilton #12) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.Preheat the oven to 300F.

5:Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Note:

I think I miss out few of Tartelette's steps,well.....Sorry I'm not consistent and attentive as a baker! My matcha macaroons don't look as good as her,I still need more practise to make a perfect macaroon!! Never said die attitude,I'm going to try again soon!

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Tiramisu ll

Last Sunday was my Birthday.Usually I bought our Birthday cake from Chinatown Bakery but since I learn how to bake,then I better make my own cake now.Furthermore ,I would love to take this opportunity to use my new Kitchen Aid Mixer to make this special Tiramisu.I bought my own Birthday gift (Kitchen Aid Mixer) months in advance ,told hubby he don't have to buy me any gift when my Birthday arrived.LOL! The last time I make this special Italian cake was on hubby Birthday .I decided to make Tiramisu for my own Birthday Cake again because I have some pure coco powder and coffee powder which I bought from Bali when I was there early this year for my vacation.Beside that I found our local market sell a punnet of fresh strawberry for $0.99 only! Cheap ,right??


Ingredients :

2 tub of 8oz mascarpone cheese


2 tbsp of Kahlua coffee liqueur


8 tbsp of sugar


600 ml of heavy cream (1 qt)


1 cup of strong brewed coffee


1/4 cup of dark rum


48 lady fingers

4 tbsp unsweetened cocoa powder

1 1/2 lb fresh strawberry ( 1 1/2 punnet)

1 punnet blueberry









Method:


1)Mixing bowl whisk the whipping cream with 4 tbsp of sugar until firm peak, set aside .


2) In a second mixing bowl cream the mascarpone, coffee liqueur and 4 tbsp of sugar


3) Fold the whipping cream into the mascarpone cheese and set aside


4) Mix the coffee and dark rum. Dip lady fingers into coffee mixture and place in the bottom of the baking dish or spring form pan.


5) Spread some cream cheese mixture over the ladyfingers and dust with cocoa powder.


6) Dip some ladyfingers into coffee mixture and repeat step '5' again.


7) Cover and refrigerate tiramisu overnight.


8) Just before serving decorate it with some cocoa powder or fresh fruits.

Note:

I used ladyfinger instead of sponge cake which is more Italian.Actually Tiramisu is really easy to make,no baking just whisking and assemble.I remember the first time I make this cake I used half and half instead of heavy cream .The cake is a total disaster!! Then Gertrude told me ,I can't substitute heavy cream with half and half.Both items are totally different function.I have to thanks Gertrude for her guidance especially in baking technique.I found out another option to substitute heavy cream.You can use 2 box of whipping cream if you refused to whisk heavy cream in the mixer,to minimize the work. Good Luck!

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Seared Albacore Tuna Steak with Oshitashi

I found two pieces of Albacore tuna steak from Trader's Joe when I was cleaning my deep chest freezer.I guess I must bought it last month when I visit the store.I totally forget about it.Anyway,frozen food can store up to one year in freezer.Well,usually I use it to make sushi for hubby but this pack of albacore tuna color is not really appetizing to use for raw sushi.Suddenly I remember a simply and unique seared tuna tataki serve in every Japanese restaurant.But I twist my tuna to steak instead of tataki which is raw.Here it's goes...my Seared Albacore Tuna Steak with Oshitashi
Ingredients:


1 piece tuna (300-500gm)

1/2 lb clean fresh spinach(for oshitashi)


1 tbsp cracked black pepper



1/4 tsp salt


3 tbsp Ponzu sauce



1 tsp roasted sesame seeds



Method:



1: Rub tuna steak with cracked black pepper and salt for 5 minutes.



2:Sear tuna over open fire (BBQ pit or stove) both side ,1 minute each side.Or you can use pan to pan fried both side.



3:Meanwhile ,microwave fresh ,clean spinach for 1 minute,then roll up by saran tape or food film wrap in oblong shape,press and compact it before cut each piece about 2 inch.Remove the film wrap before display on the plate as Oshitashi.



4:Cut tuna steak,drizzling with ponzu sauce and sesame seeds.Serve cold or warm as appetizer



Note:



If you want to make tuna tataki instead,you can use the same way of cooking but remember not to cook your tuna thoroughly,just seared each side.If you're lazy like me,do not wish to make my own Ponzu sauce ,just get a bottle in any Asian market .


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Stir-fry Crab with Ginger and Scallion 姜葱蟹

I love crabs....I mean any type of crabs! Don't we all love eating fully fleshy crabs and sucking the creamy eggy ? I betcha you all are crab lover like me! Recently, I bought 1/2 dozen of Blue Crab when I was in Chinatown.I guess crabs season is here now! I make sure this time I get the female crabs,that mean full of creamy eggy crab which I love! Usually, I just steam the crabs :read here(lazy) but this time I decided to cook an authentic Chinese dish: Stir-fry Crab with Ginger and Scallion! Ingredients:





1/2 dozen blue crabs ( clean and cut into 2)




5 cloves garlic(sliced)




2-3 inch old ginger (peel and shredded)




2 stalks scallion




1 tbsp sugar




1 tsp salt




4 tbsp soy sauce




3-4 thai's chili(cut)




1 stalk cilantro




2 tbsp oil



Method:




1:Clean and cut each crab into 2 pieces.Be careful with her egg,do not remove or throw away,drain set aside.




2:Prepared wok at high heat with oil,add in ginger and garlic,fry until golden brown or fragrant.Add in crabs,soy sauce ,salt,sugar and thai's chili.Toss and fry ,cover with lid for another 5 minutes.Make sure all the parts is cook evenly.The crabs color should change to brown,that mean it's cooked.Toss scallion into the wok.




3:Adjust seasoning to your taste before remove crabs from heat.Garnish with cilantro .Serve warm with rice or as it's.


Note:


I'm submit my entry to Noobcook who host for #157 week and Haalo is now incharge of Weekend Herb Blogging taking over the management from Kalyn the creater of Weekend Herb Blogging .If you want to join the entry,please check them out!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.