Tonkatsu 豬排蓋飯

Shall be a short post cause my back's breaking from cleaning the house yesterday! The pictures will sum up what we had for dinner last night, including my Baby Kwok! We have been very adventurous to explore him to our food recently. I wonder if that's a good thing. Hmmmm.....


Yup! We had Tonkatsu for dinnner :) I played a litle trick on this - No, not about using frozen pork chop but instead of using my Don-pan (which I usually do for donburi), I merely fried the pork chop, cut and shove it on to the rice then pour the pre-prepared sauce over.





Alright, need to rest my aching back! Age's catching up I suppose!
To make this, you'll need:

• Pork Loin, 180g - Pounded flat with a meat hammer (is that how you call that tool?)
• 1 big Onion, sliced
• Panko, 1 packet (Japanese Bread crumbs)
• Plain flour 
• 3 tbsp of Soy sauce
• 50ml of water
• 2 tbsp of sugar
• Spring onions, sliced (for garnishing)
• 1 beaten egg (for coating)
• 1 lightly beaten egg (for the sauce)
• 1 bowl of cooked Japanese rice

1. Dust the Pork Loin with plain flour, followed by a layer of egg mixture and then covered well with panko. Set aside.
   
2. Heat up a frying pot filled with oil (enough to cover the surface of the pork loin),  once temp is ready, fry the prepared pork loin till golden brown.
   
3. Fill a bowl with rice. In a saucepan, pour soy sauce, sugar and water and bring it to boil. Add in the sliced onions and cooked till soft
   
4. Stir in the lightly beaten egg and shut off the heat. Cut up the deep-fried pork loin and place it on top of the rice.
   
5. Pour the sauce over and garnish with spring onions.

Singapore Black Pepper Crabs

Well well well, not that I've been MIA but was really busy. My house seems to be like a junk site every now and then. My little terroist a.k.a Baby Kwok has learnt to open up the drawers and "tidying" up the stuffs in it. Not only that, he has learnt to "hide" my stuffs so that I won't find them till Christmas arrive. The most mischievous act from him - Making the whole house upside down 5 mintues after I've cleaned up the house! Hmmmm... genetics inheritance?

Was telling Prince Charming that we should just hang everything up on the wall so that nothing get losts and thrown everywhere but still I'm sure my litle terroist will find his way up to grab them. He's not learning to walk yet but is already climbing up the window grilles. Though my little terroist gets on my nerves at times, he is still the one who brights up my life, nono our life (+ Prince Charming). The hefty amount of weight that I've piled on during pregnancy, the uncountable stretchmarks and the numbers of sleep that I've lost were worth it! Motherhood is such a bliss that comes with a tint of complaint :)

Anyway, we went to Sheng Siong for crab hunting on Vesak Day! As usual, we arrived late and many of the female crabs were gone and most of the leftover mud crabs were those with smaller pinchers (gongs) but still we managed to grabbed two of them who looks more muscular than the rest. Damages? $24.90!!! CHEAP and good!

This time round, I decided to try my hands on Black Pepper crabs after savouring those from Peach Garden. Wasn't that hard as I imagined! Yummilicious too but a little too spicy cause I've added slightly more black pepper. Greedy me!






It was so shiosk to have this crabs with Bulmer's Cider! Wohoooo!

To make this, you'll need:

• 3-half tbsp Ground Black pepper
• 4 tbsp Oyster Sauce
• 2 tsp Sugar
• 1 medium Shallots, sliced
• 1 medium Onion, sliced
• A handful of garlics, diced
• 5 tbsp Water/stock
• 6 tbsp of oil, for frying
• 1kg of Mud crabs

1. Wash the mud crabs and chopped them into pieces. 
2. Heat oil in wok and fry crabs till they turn red.
3. Back to the same wok, throw in the shallots, onions and garlic and fry till fragnant.
4. Stir in oyster sauce, ground black pepper, sugar and water.
5. Throw in the crabs, fry evenly and ready to serve.