Crab Cakes

This is my 1st time making and tasting this typical American Starter called Crab Cakes. Seen many shows on TV about this and i just couldn't find it in Singapore restaurants! So i decided to make this to try. And its DELICIOUS!

Ingredients

250g Crab meat, (I bought frozen from NTUC. Can't find fresh)
3 slices Fresh Bread
Few sprigs of Parsley, coarsely chopped
2 cloves Garlic, minced
1 Egg, beaten
2 tbsp Mayonnaise
1/2 Tsp Salt
1/2 Tsp Black Pepper

 

Method

1. Process bread in food processor till fine crumbs formed.
2. Place all ingredients into a mixing bowl. Stir well to combine.
3. Heat 2 tbsp olive oil in a pan. 

4. Shape mixture into round patties and fry till each side is golden brown.

5. Enjoy! 

Prawn Penne Pasta in Olive Oil Dressing

Ingredients

500g Penne Pasta

10 Large Prawns

1 tbsp Salt

Extra Vrgin olive oil

For Sauce

200g Streaky bacon, Slice into strips

Generous Lugs of Extra Virgin Olive Oil

4 cloves Garlic, sliced

20 Cherry Tomatoes

1 bunch of Parsley, Chooped finely (Optional but reccomended)
Pepper to taste

Method

1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil

2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness

3. In a Pan, heat up generous lugs of Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour and to brown them.

4. Once bacon has released its flavour, add cherry tomatoes and stir-fry for 5 mins.

5. Once Penne is done, drain and dump into the sauce.

6. Mix well in the pan, add in prawns and throw in the chopped Parsley.

7. Once Prawns turn pink and cooked, Plate your Penne and scatter half of the chopped Parsley all over.

8. Enjoy!

Potato Omelette with Fresh Parsley

Ingredients

2 potatoes, sliced to 1 cm thickness

3 Eggs

1 Tbsp of Fresh Chopped Parsley

2 slices of Ham, Chopped

Salt and Pepper

Oil

Method

1. Heat a pan with oil 

2. Lay potato slices flat on the pan and slowly brown them on low heat

3. In the meantime, beat 3 eggs and add in parsley and ham

4. 5 mins later, flip all them over and brown the other side

5. Once the potatoes are flipped over, pour the eggs mixture in

6. Sprinkle salt and pepper to taste 

7. Once eggs solidify, serve with a sprinkle of fresh parsley on top

8. Enjoy!

Old Cucumber Soup (老黄瓜汤)

Ingredients

1 Chicken bone (Keep the Meat for stir fry or Stew)

1 large Old Cucumber, sliced into chunks and de-seed

Handful of dried scallops

2 Litres Water
1 Carrot, chop to thick chunks

Method

1. Scald the chicken bone in hot water for about 10 seconds

2. In a stock pot, pour in the water, Chicken bone and scallops, bring to a boil

3. Add in the Old Cucumber and lower the flame

4. On low flame for 2 hours, covered to retain moisture

5. Enjoy

Butter Cookies

Ingredients

225g butter, softened

110g caster sugar

275g plain flour

Method

1. Preheat the oven to 180°C

2. Cream the butter in a large bowl until soft.

3. Add the sugar and beat until the mixture is light and fluffy.

4. Sift in the flour and form a dough.

5. Using your hands, roll the dough into balls and place them slightly apart on a baking tray and bake in the oven for 15 minutes.

6. Enjoy!

Bake Black Pepper Fish Fillet with Taro

Ingredients

2 Fillets of Red Snapper or any White Firm Fish

200g Taro, cut to 1cm cubes

1 Red Onion, thinly sliced

Few Sprigs of Cilantro, finely chopped

Black Pepper Sauce (I use Singlong Brand)

Olive Oil

Pepper

Method

1. Oil a roasting pan, toss the taro and pepper together

2. Arrange taro on one side of the pan, and lay fish fillets on another side

3. Apply black pepper sauce on both sides of fillets

4. Arrange red onion slices over the fillets

5. Pre-heat oven to 200 Degrees C

6. Bake for 25 mins

7. Before serving, sprinkle cilantro over the fish for that extra fragrance and colour

8. Enjoy!

Stir fry Luffa with Prawns (丝瓜炒虾蛋 )

Ingredients

1 Luffa, skin removed and chop into 1 cm thick pieces

10 Prawns, de-shelled

1 Egg, beated

1 Tsp Light Soy

1 Tsp Sesamee Oil

50ml Chicken Stock or water

4 cloves Garlic, minced

Cooking Oil

Method

1. Mix prawns in light soy and sesamee oil and set aside

2. Heat up a wok to medium heat and stri fry garlic with oil till fragrant

3. Add in Luffa, and liquid of choice

4. Braise the luffa till it starts to soften and add in the prawns with the marinade

5. Once prawns turn pink, stir in the egg to create egg flower

6. Enjoy!