Sotong Curry (Squid or Calamari in Curry Sauce)August 20, 2006
Yam Cake (Woo Tow Koe)August 31, 2006
School holiday is finally over. Life goes back to normal. Had a break from cooking for 1 whole week. Don’t really know how I survived but I guess mommy needs a break too. I often feel there is so much to do but so little time. I wonder how many of you feel that way too. Sigh!
My mom cooked this dish, not me. Still having a hangover from ‘not cooking’. Mom knows we love crabs, she saw some live ones at the fresh market today and carted some home. God bless you, Mom!
I will skip the murdering part and get straight to the recipe.
6 crabs (cleaned and chopped into half)
SpicesÂ to be blended
5 large red chilies
1 piece ginger (1″ length)
2 Tbsp tau chu (fermented soya beans)
3 cloves garlic
- Heat some oil in a wok and saute all the blended ingredients till fragrant.
- Next, add a little hot water to the simmering gravy.
- Add a dash of dark soy sauce to color and salt to taste.
- Put in the crabs and stir till cooked.
Simple but finger licking good!