Happy Valentine’s Day!!
I have sent a card as per below to my son who is at the residence in Waterloo. Just something for my son from his family and his beloved dog in Toronto.
Taking the advantage of the sale for the crabs. I have made a ginger and green onion crab dish for dinner tonight. It tastes good only if you don’t mind the messy eating.
Here is the recipe:
1 crab (about 2 pounds)
12 pieces peeled and thin sliced ginger
4 stalks green onion with 2-inch length each – cut the white part lengthwise so the fragrance come out easily
2 tablespoons sliced shallots
2 tablespoons corn starch
Cooking oil for stir fry and deep fry
11/2 tablespoon oyster sauce
1 tablespoon cooking wine
1/4 teaspoon sesame oil
1/2 teaspoon sugar
7 tablespoons water
3/4 teaspoon corn starch
1/4 teaspoon fish sauce
Mix the sauce and leave it aside
Clean the crab and cut them into pieces. I used the meat pounder to break the crab legs and claws for easy eating. Dry them thorough with towels. Put the crab pieces into a big bowl and then add the corn starch to lightly coat the crab pieces. Shake out all the excess flour before deep frying. Add oil to the wok or saucepan and heat them up. When the oil is heated, put the crab pieces in the wok. Turn the crabs instantly to avoid overcook. As soon as the crabs turn pinkish red, pick them up and put them on the plate with paper towel on it to absorb excess oil and set aside.
Heat up the wok and add 1 tablespoon of cooking oil. Add the ginger and shallot and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times, then add the wine along the edge of the wok to the crabs. Stir for a few seconds then add the sauce (mix them well again before adding). Cover the wok with lid for just 1 min. (this is just to make sure the crabs are fully cooked). Add the chopped green onions, toss the crabs in the wok a few times until well coated with the sauce. Now it is time to dish out and enjoy immediately while they are hot and fresh!
P.S. I used small saucepan for deep frying just tried to save the quantity of the oil. As long as the oil cover the crabs, it will be good for deep frying. But then you have to frying them in separate slots due to the size the saucepan. It is really your call, either big wok (save time but need more oil) or saucepan (more time but use less oil) would work.
I have to share my baked apple chips here, they taste better than they look. I used convectional oven, but the colour is still not even as you can see. I will try to improve that. wait for my next trial…lol
The other one is the chicken noodle chop that I made for my son who is in the campus. Hope this will bring him warmth in this cold winter.
Below is picture of apple chips and chicken noodle soup.
Here we go again – FOOD! My mom made some traditional food for the Chinese New Year. The first one is made of cane sugar and flour cake, once it was sliced, it is very good to pan fry with egg. The second one is the same cake but with red bean in it, one can eat the same way, if you love bean you will like it. The third one is the taro chips and last one is the vegetable root chips which I have previously posted.
Just to share the homemade traditional food for the Chinese New Year that my mom made. I am yet to know to make these – shame shame!
Chinese New Year is approaching soon. My mom made the traditional turnip cake for the family, that is my favourite. It brings lots of my childhood memories. The stores sell them too but there is no comparison with the homemade. Lots of hard work – big credit to my mom!!
It is made of shredded turnip, Chinese sausages, dried scallops and shrimps, Chinese mushroom and floor – yum yum:)
Here comes my baking trial again. Another try for my elder son who is going back to university on Tuesday.. The chocolate chucks look funny, I just added in for my son cause chocolate is his favourite.
RECIPES FOR ALMOND SHORTBREAD COOKIES
Lower oven to 325 degrees F.
Blend butter and sugar together with a wooden spoon until smooth. Blend in egg and vanilla. Gradually beat the flour mixture into the butter mixture. Add the chopped almonds and mix until distributed evenly throughout.
Form into approximately 1 1/2 -inch ball and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
Place chocolate chunk on top of cookies.
I have a lot of passion for beading. Here are some projects that I have previously made at my leisure – just to share!