Wednesday, May 18, 2011

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.

5 comments:

grub said...

even after birth, you still look young and pretty (i'm looking at your new profile pic)! i'm glad you enjoy motherhood. i'm a university student now and i don't seriously have not considered venturing into motherhood yet alone dating! hahaha! i'll be a lo gu por XD

haha hopefully not too much damage around the house when your son gets older. i remember it was really annoying when my sister learnt how to open doors...

as usual the food and photos are fabulous! hope you enjoy the week and the days to come :D

Manfei Hu said...

Grub,
You know sometimes pictures can be deceiving :P Not young anymore, my body can feels it and my memory can prove it! XD

How's life in Aussie? I'm thinking of going to Aussie for a short holiday maybe this year! If only the hub approves it :P

Juanita said...

mmmmmmm yum black pepper crabs, i had some at china town food court last time i was in Singapore thanks for the recipe. Children are destructive for ever! the secret is to make it a game for them to put things back, then it takes then just that little bit longer to trash the house.

Manfei Hu said...

Hey Juanita,
Thanks for your tips. I'm glad the school that my boy is attending educate them on the good things about keeping their toys after play. He's now pretty good when I asked him to keep his toys :)

Manfei Hu said...

Hey Juanita,
Thanks for your tips. I'm glad the school that my boy is attending educate them on the good things about keeping their toys after play. He's now pretty good when I asked him to keep his toys :)