Saturday, April 04, 2009

Cooking on a Saturday

Finally, I cooked up something! I have been like working non-stop and getting a little lazy with my kitchen. I have so many to-do lists and none are being carried out! Ahhhh, please give me 100 hrs of free timeeeee!

Anyway, while Prince Charming went for his lessons I was busy in the kitchen making dinner for both of us. I've promised him that I'll cook something special for him tonight so, I better not disappoint him :)

Woke up not very early but managed to squeeze in the crowd at NTUC for some fresh crabs and vegetables. My first time buying crabs so was sort of having question marks all over me on choosing better quality crabs. I think the auntie was a little impatient waiting for me!

I made this <黯然銷魂飯> which originated from Stephen Chow's 食神movie.
All you need: Cooked rice, boiled vegetables, 1 sunny side-up and some char siew. EASY!

The char siew recipe was taken from Baking Mum. It's really simple and delicious!
One thing for sure, I'll definitely make more of them the next time! The sauce goes very well with the rice. Yummmy!

A closer look at the Char siew. Making me hungry all over again!

I whipped up one local delicacy for a side dish too. Remember I mentioned about crabs?
Yes, I did Singapore Chilli crabs! The thoughts of slaughtering these creatures were a little horror but when I handled them today, it was rather simple! All you need is sufficient strength to chop them into pieces!

I used local chilli so it wouldn't be too spicy. I don't want my Prince Charming to have any tummy ache which always happen, whenever he eat something very spicy.

Another simple dish to try out there :)

Serves 2~3

Ingredients Amounts
Fresh live crabs
2 slices
Garlic2 cloves
Beaten egg
Beaten egg
5 Tbsp

Seasoning sauce: 2 tbsp of Chilli sauce + 1 tbsp of Vinegar + 2 tbsp Sugar + 1 tsp Salt

  1. Blend chilli, garlic and ginger into very fine mixture.

  2. Heat oil in wok and fry the crabs till they turn red. Scoop up the crabs and set aside.

  3. Stir in the chilli mixture into the work and stir fry for 2 mins.

  4. Add in the cooked crabs and pour in the seasoning sauce.

  5. Cooked till the mixture are well incorporated with the crabs.

  6. Shut off the heat and stir in the beaten egg. Ready to serve.

Be extra careful when frying the crabs in hot oil. Due to the fact that there are still some moisture on the crabs, you may experience hot oil splashing out from the wok. For me, I hold the wok cover like an Armour to protect myself ;)

(Dinner time!)


vincent said...


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Happy Mrs Kwok said...

Hello Vincent,

Thank you for the wonderful invitation! I've just signed up and added my site.

Was going through the website and was amazed by the number of nice and fantastic recipes up there! Good work! :)

evan 이벤젤린 said...

wow u made the chilli crab sauce yrself?? i've always been using the premix :p

Happy Mrs Kwok said...

Hello Evan,

Hehe, I got the book by Shermay and she had this recipe that looks easy so I tried it out. I heard raves about the Prima premix, maybe I should use that in future, saving up the hassle :)