Nonya Bakwan Kepiting (Minced meat and crab meat ball)

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Bakwan Kepiting 1.jpg

Ingredients (A)
100 g fresh crabmeat or frozen
150 g minced chicken/pork
100 g minced prawns (optional)
1 tbsp cornflour
1 tbsp chopped spring onions
1/2 egg whites
Salt and pepper to taste

Ingredients (B)
100 g shredded bamboo shoots
100 g shredded turnip aka bangkuang/jicama
50 g tang hoon  – soaked
1.8 litre broth (from chicken bones and ikan billis)
1 tbsp fried shallots slices

Some coriander leaves for garnishing

1) Mix ingredients (A) in a mixing bowl till well combined. Shaped into small balls and drop into boiling broth. Cook till done/
2) Add in bamboo shoots and bangkuang, tang hoon, salt and pepper to taste. Bring to a boil again.
3) Serve in a deep soup bowls. Garnish with coriander leaves and fried shallots.

Steamed Rice Pudding With Crabs

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Steamed Rice Pudding With Crabs 1.jpg

2 crabs
3 cups glutinous rice
4 tbsp vegetable oil

Diced Ingredients
2 dried shitake mushroom – soaked till soft
2 tbsp dried prawns – soaked till soft
1/2 cups chicken meat

Chicken sausage – sliced

Sauce Ingredients
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
1/2 tbsp sugar
1 tbsp Hua Tio Jiu
Salt to taste
Dash of pepper

1) Heat wok with oil and saute diced ingredients till fragrant and cooked. Add in sauce ingredients and sausage, stir lightly to well mixed. Dish out and set aside.
2) Rinse rice  and cook in rice with 21/2 cups water. Mix cooked rice with  No. (1) while it is still hot.
3) Clean the crabs and cut into pieces, arrange the crabs on the rice lined with banana leaf. Steam over rapidly boiling water until the crabs is cooked through. Serve hot.

White Bee Hoon Crab Soup

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2 mud crabs/flower crabs – cut into 2
400 g bee hoon – soaked till soft and blanched in hot water for 2 minutes. Drained and set aside.
2 tbsp unsalted butter
1 tbsp corn oil
4 cloves garlic
5 -6 slices ginger
1500 ml chicken stock
1/2 cup evaporated milk (optional)
A cup of chye xin
1/2 cup of bean sprout
2 tbsp Hua Tiao Jiu
1/2 tsp fish sauce/soy sauce
Salt & pepper to taste
Chopped coriander leaves

Chicken Stock
3 chicken carcasses – cleaned and chop into 2
3 tbsp soy bean- washed
Prawns shells and head (optional)
3 tbsp ikan billis
4 slices old ginger
3 cloves garlic
1 tbsp white peppercorn – pounded coarsely (Sarawak peppercorns)
2.5 litre water
(Place all ingredients in a deep pot and simmer for 21/2 hours until stock reduced to 4 cups. Strain and discard ingredients.

1) Heat 1 tsp of oil in a wok and toss bee hoon with 1 tsp light soy sauce for 1-2 minutes. Set aside.
2) Heat oil in a wok and saute ginger and garlics till fragrant, add in crabs and drizzle the hua tiao jiu around the wok, stirring a few times over high heat.
3) Add in strained stock, evaporated milk, butter and fish sauce/light soy sauce. Simmer over low heat for 5 minutes.
4) Meanwhile, heat a claypot till hot and transfer wok ingredients into it. Add bee hoon and bring to a boil. Cover claypot with lid and simmer for 1 minute. Add vegetables and season with salt and pepper to taste. Bring to a quick boil and off heat.
5) Top with coriander leaves and serve hot with sambal belacan or cut red & green chillies.

Sweet & Sour Chilli Crabs

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4-5 flower crabs/mud crabs
1 fresh red chilli – sliced
6 slices ginger – cut into thin strips
3 cloves garlic – minced
3 shallots – sliced thinly
2 tomatoes – quartered
3 eggs – beaten lightly
3 stalks spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves – cut into 2 inch in lengthwise

Sauce Ingredients
41/2 tbps tomato sauce
2 tbsp Lingham Chilli sauce
1 tbsp oyster sauce
1 tbsp white vinegar
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
4 chilli padi blended with 125 ml water (use fresh red chilli if it is too spicy to your taste)

1) Clean crabs and cut into four. Coat with some corn flour and deep fry till colour changes. Drained and set aside.
2) Heat oil in a wok and saute ginger, garlic and shallots until fragrant. Put in the sauce ingredients, mix well and simmer for 2 minutes. Add in the crabs, stir to mix and combined well with the sauce. Cover wok for about 3 minutes. Uncover and stir briskly once again. Pour in beaten eggs, add spring onions, chilli, stirring to mix with sauce.
3) Dish out to serving plate and garnish with coriander leaves and serve hot with rice or mantau/toasted bread.

Steamed Tofu With Crabmeat & Tang-Hoon (vermicelli

Steamed Tofu With Crabmeat & Tung-fen.jpg

1 big firm tofu
250 g Nai Bai (blanched in boiling water with salt, sugar and oil for 2 minutes) drained and set aside)
1 tbsp shredded carrot
2 pcs dried shitake mushrooms (soaked till soft and chopped coarsely)
3 tbsp crabmeats
10 g tang hoon (soaked till soft and cut into 1 inch in lenght-wise)
1 tsp corn flour
1/2 egg white
1 tbsp wolfberry
1 tbsp minced garlic

Seasoning ingredients
Salt to taste
1 tsp mushroom granules
pepper to taste
1 tsp corn flour
1/2 tsp Knorr All in seasoning powder

Sauce Ingredients (Gravy)
1 tbsp oyster sauce
1 tbsp mushroom sauce
1 tbsp abalone sauce
1 tbsp light soy sauce
Pepper to taste
50 ml water
11/2 tsp corn flour (mixed with 1 tbsp water)
( Heat 1 tsp oil in a saucepan and saute garlics till fragrant, add sauce ingredients and bring to a boil. Once sauce thickens, off heat.)

1) In a mixing bowl, mash tofu with a fork, add in carrots, mushrooms, tang-hoon, crab meat, egg white and seasoning ingredients. Blend well and pack the mixture firmly into a steaming bowl.
2) Steamed over rapidly boiling waterm for about 20-30 minutes. (mixture will become firm). let it cool for 15 minutes before un-moulding.Run a butter knife around the edge. Cover with a plate and turn upside down. Gently shake it until tofu comes off.
3) Garnished with blanched vegetables (of your choice) and ladle gravy over it. Topped with wolf berry and serve hot.

Chilli Crab With Dried Shrimp

Chilli Crab

Sweet & Sour Crabs.jpg

4 flower crabs/mud crabs
3 tbsp oil
4 slices ginger
2 tbsp dried shrimp – soaked till soft and pounded coarsely
Salt and sugar to taste
2 stalks each – coriander leaves and spring onion (cut into 2 inch) length
2 eggs – lightly beaten

Pounder Ingredients
4 shallots
3 cloves garlic
2 red chillies
4 chilli padi

Sauce Ingredients (combined)
3 tbsp Linggam Spicy chilli sauce
3 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1/4 tsp pepper
1 tbsp white vinegar
1 tbsp lemon juice

1) Clean crabs and crack the pincers with a pestle . Trim legs and cut into half or 4 pieces.
2) Heat oil in a wok and stir-fry pounded ingredients with ginger for 2 minutes. Add pounded dried shrimps and fry till aromatic.  Add crabs and stir briskly. Cover wok for about 5 minutes. Uncover and stir briskly again, then add sauce ingredients.
3) When crabs are bright red and nearly cooked, pour in the beaten eggs. Add spring onions, stirring to mix the sauce.
4) Dish out, garnish with coriander leaves and serve hot with rice or man tou.

Masala Black Pepper Crabs

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Masala Black Pepper Crabs 1.jpg

4 flower crabs/mud crabs
3 tbsp cornfour
3 tbsp butter
3 shallots – sliced thinly
3 cloves garlics – sliced thinly
21/2 tbsp black peppercorns, pound coarsely
1/2 tbsp white peppercorns – pound coarsely
2 tbsp dried shrimp – soaked and pound coarsely
2 chilli padi – sliced
2 tbsp Garam Masala powder (mixed with a bit of water to make a paste)
2 sprigs curry leaves

Sauce Ingredients (combined)
2 tbsp light soy sauce
1 tbsp black soy sauce
1 tbsp each – oyster and abalone
1 tbsp sweet sauce
3 tbsp sugar
2 tbsp tomato sauce
1 tbsp Chilli sauce
200 ml water

1) Clean the crabs and cut into half, coated them with cornflour and deep fried till the colour change to pinkish. Drain and set aside.
2) Heat butter in a wok, saute the shallots, garlics, dried shrimps, black pepper, curry leaves, chilli padi and garam masala paste till aromatic. Add in the sauce ingredients, mix and stir fry for 5 minutes. Add in the crabs and stir-fry quickly to coat thoroughly with sauce. add more water if it is too dry. Sauce should be just thick enough to stick to the crabs.
3) Dish out and serve immediately and sprinkle with some curry leaves.


Dry Curry Crabs and Prawns

Dry Curry Crabs and Prawns

3 flower crabs/mud crabs (washed and halves)
200 g medium prawns
31/2 tbsp garam masala powder
1 tbsp fish curry powder
3 tbsp chilli paste
2 big onions – minced
5 garlics – minced
1 cube ‘Maggi’ ikan billis
125 ml ‘Kara’ coconut milk
4 sprigs curry leaves
125 ml water
2 tbsp light soy sauce
1 tbsp each – tomato sauce, chilli sauce and oyster sauce
1 tsp sugar

1) Heat oil in a wok and saute minced onions and garlics till fragrant. Add curry leaves, ikan billis cube, chilli paste, fish curry powder and masala powder.Stir and mix over low heat till everything is well combined.
2) Add in crabs and fry, season with sugar, soy sauce, tomato, chilli and oyster sauce, coconut milk and water.Toss and stir fry till well mixed. Covered and simmered for 2-3 mins, stirring occasionally or until crab is cooked.
3) Fry till gravy is dry and dish out.