crab sticks 2 ways...

- cut both veggie and crab sticks to an inch, shread crab sticks
- cut thinly some ginger and saute in oil till fragrant
- add veggie and crab sticks
- add lee kiam ke shrimp paste, salt and pepper
- once cook, set on plate and add drops of sesame oil


a simple recipe...
- dip crabsticks in egg yolk, then dip in mixture of parmesan and bread crumbs...
- put oil in non stick pan, fry til golden brown.
*use one hand for wet part and the other on dry part to reduce mess...

Kiam Pung

Days before: make adobo with mushroom, freeze and remove fat

Few hours before: if adding dried mushrooms, wash and soak in warm water for more than 1 hour up to overnight depending on the quality of mushroom or until soft. Keep water. Steam from 20-30 mins if you have time. Less rubbery

An hour before: Prepare 5 cups of chicken or pork stock

30mins before: take 5 pcs Dried scallops
-soak in some water for 20 mins and steam for 30mins
-set aside water from scallops
-shred & leave some liquid
-to be fried in oil later

20 mins before:
5 cups of Japanese rice
-wash once
- then soak rice for 15 mins keeping 1 cup of rice water

10 pcs shallots, cut thinly
-heat oil in medium heat. When bubbles appear, add in shallots. Make sure bubbly and heat is not too high. Once golden, add a little soy sauce
To get nice brown color. Set aside and cool near a fan

Prepare Other ingredients:
8 pcs Dried shrimp
6 pcs Imported cooked oysters
10 pcs imported chestnuts
Kim lan soy sauce for coloring
Salt to taste

1. Add oil in pan using mid heat, add dried shredded scallops on one side
2. Add dried shrimp on the other
3. Once golden, remove and set aside scallops
3. Add rice with dried shrimp
4. Mix for about 5 mins until rice is fragrant
5. Add dark soy sauce until coated nicely, add some adobo sauce
6. Stir constantly for another 5 mins
7. Let cool si as not to clog rice cooker with steam
8. Add 1 cup rice water, 4 cups stock to the 5 cups rice.
9. Don't mix
10. Add adobo in the middle
12. Drop the oysters
13. Cook
14. Taste for doneness but always close the lid immediately
15. Add fried shallots and scallops
16. Add oyster sauce (optional)

Pork chops

1. For every pork chops with bones, each side receives:
-1 tbsp olive oil
-1/2 tbsp soy sauce
-1 tbsp grainy Dijon mustard
-sprinkle dried thyme

2. Leave in a zip lock and marinate for 8 hrs.

3. If using turbo, 250 for 7 mins and 200 for 5 mins. Rest for 5 mins and check doneness. Serve immediately.

4. If cooking on a pan, put oil. Use high heat for 4 mins or until golden and turn on the other side for 4 mins lowering heat. Check doneness.

Kids spaghetti

4 cloves of garlic
1 onion, chopped
3 cup farfalle or spaghetti cooked until el dente
Dash of oregano
Salt and pepper
Parmesan

Meat:
Hotdog or 1/4 ground meet
1 pepper chopped or some mushrooms

1. Cook in oil garlic and onion.
2. Add main ingredient like meat or veggies
3. Add tomato sauce
4. Add oregano
5. Add parmesan
6. Add some cream or bertollini cream with mushroom
7. Add cooked pasta until fully coated
8. Add Parmesan

Adobo

1 kilo American ribs
- parboil
5 cloves of garlic
- press once, remove skin
3 star aniseed
2 bay leaf
Dried mushroom
- soak in hot water for an hour. Keep water to add later. Add a little oyster sauce
1 tbsp black pepper
1/4 cup rock sugar or 3 tbsp brown sugar
2 tbsp soy paste
3 tbsp vintage soy sauce
1 tbsp white wine vinegar
2 tbsp ketchup
Dash of sesame oil
Olive oil

Variation:
Use balsamic vinegar with brown sugar only.

Procedure:
1. heat pan and add olive oil
2. fry garlic until golden
3. Fry mushroom and set aside
4. Add sugar
5. Add parboiled pork and mix until sugar coats evenly
6. Add white wine, add the sauces until evenly coated.
7. Add star aniseed and bay leaf
8. Add stock or water until water covers 70% of pork
9. Simmer for 5 mins
10. Transfer to slow cooker
11. Cook until meat is tender
12. Taste and adjust by adding sugar or salt
13. Add cornstarch water to thicken sauce if needed
14. Fry some garlic cloves with skin and add on top upon serving
15. Extra portion set aside for kiam pung.