Black Pepper Beef
DIY black pepper sauce.
A simple & easy recipe for black pepper sauce. You can substitute with seafood or chicken if you can't consume beef. Add more peppercorns if you prefer a more pepperish taste.
INGREDIENTS:
500 gms of beef (thinly sliced)
1 onion (sliced)
1 green pepper (sliced)
1 red pepper (sliced)
2 tablespoons of garlic (chopped)
2 tablespoons of black pepper corns
2 teaspoons of oyster sauce
Corn flour
Sesame Oil
Black pepper
DIRECTIONS:
- Marinate the sliced beef with corn flour, sesame oil and black pepper powder for at least 15 mins.
- Press the pepper corns with the back of a knife.
- Sautee the onion and garlic on medium fire.
- Put in marinated beef slices.
- After 5 mins, add in green and red pepper.
- Add in oyster sauce and black pepper corns.
- Add some cornflour mixture and switch off fire once gravy thicken.
Labels: beef
Chilli Crab
Always wanted to try cooking this, Singaporean's favourite dish - CHILLI CRAB but the chi cha stall outside used sambal chilli as base. Knowing that I am too lazy to pound the chilli myself, i tried my cousin's recipe which my fridge will have all the ingredients required. Conclusion? Not bad but not as spicy and fragnant. You can use Maggi Chilli Padi Sauce if you prefers a spicier taste.
INGREDIENTS:
2 medium crabs
4 tablespoons of Maggi Chilli Sauce
3 tablespoons of Maggi Tomato Sauce
2 tablespoons of oyster sauce
2 tablespoons of chopped garlic
1 tablespoon of spring onion
2 eggs
Chilli powder
Black pepper
Half cup of water
Cornstarch mixture (cornflour+water)
DIRECTIONS:
- Season the crabs with chilli powder and black pepper.
- Sautee the garlic in medium fire.
- Put in the crab and stir well. Cover with lid for 5-10 minutes.
- Put the chilli sauce, tomato sauce, oyster sauce, water and pepper in a bowl.
- Add in beaten eggs and stir well.
- Add the cornstarch mixture bit by bit till gravy thicken.
- Garnishee with spring onion
Labels: seafood
Fiery black prawns
One of my favourite dish.
Adding the sambal belachan will enhance the dish with a spicy and slightly tangy flavour.
INGREDIENTS:
300 gms of grey prawns (with shells)
1 tablespoon of ginger (sliced)
1 tablespoon of garlic (chopped)
1 tablespoon of dark soy sauce
1 teaspoon of oyster sauce
1 tablespoon of Swan Lake Sambal Belachan (with lime skin)
Black pepper
DIRECTIONS:
- Mix dark soy sauce, oyster sauce , sambal belachan and pepper in a bowl
- Sautee the ginger and garlic in medium fire.
- Put in prawns and stir for 2 minutes
- Add in mixture and stir on high fire till the sauce is dry.
Labels: seafood
Chalok soup (My version)
I first tasted this special soup at my MIL's house. She's said this is a simple Boyanese dish but with lots of flavour in the soup. I modify her recipe by adding more ingredients and it still turned out delicious. You can put in anything of your own preference if you wish.
INGREDIENTS:
Soup Base (*Blend into fine paste)
3 tablespoon of dried shrimps
6-7 dried chilli
5-6 shallots
3-4garlic
3 tablespoon of Ikan Bilis
Pinch of salt
1 tablespoon of oil
Cauliflowers
Button mushrooms
Chicken (or any type of seafood)
Potato
Tomato
1 pc of seaweed
Chicken cube (optional)
DIRECTIONS:
- Dice cauliflowers, mushrooms, chicken, potato and tomato.
- Boil a pot of water and add the blended paste (depending how spicy you want).
- Put in chicken (Can use minced chicken meat ball or use chicken parts) and potato into the pot.
- After 10 mins, add in mushrooms, tomato and add a pinch of chicken cube.
- Garnishee with shredded seaweed.
Labels: soup
