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Author: Aldrin

… Wants to Share a Singapore Chili Crab Recipe

Chili crab is a very popular dish in Singapore and Malaysia. Although I’ve never tried making it myself before, I discovered a post card that was made to publicize this signature dish for The Singapore Food Festival last year, and I thought I’d share it with everyone (with some minor edits & corrections to a couple of what I think were errors in the recipe along with some additional notes) … Chili Crab (Edited from recipe printed on a post card made for The Singapore Food Festival 2011. My edits are in italics.) Image from SUPERADRIANME.com Ingredients 1.2kg crab (mud crab, Dungeness crab, or other edible crab) 800mL water 1 cup tomato ketchup 1 Tablespoon light soya sauce (this was omitted from the original list of ingredients but mentioned in the method … I think this is the amount needed) 1 teaspoon corn starch (or potato starch) 2 teaspoons room temperature water to mix with the starch 1 egg, beaten 1 chili, thinly sliced 2 stalks Chinese celery (also known as coriander leaves or Chinese parsley), thinly sliced Chili Sauce 10g chili padi, minced or blended with the red chilies (also called Thai chili or bird’s eye chili … you can omit this if you can’t find any or for a less spicy sauce) 10g lemongrass (if you can’t find any, substitute with lemon zest) 100g red chili, minced...

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… Likes Roast Chicken with Sesame Oil & Rice Wine Marinade, and Oven-Sautéed Capsicums & Mushrooms

If you’ve been following Pat Geyer’s blog, The Rantings of an Amateur Chef … oh! You have not? Well, I highly suggest you do … his blog is chock full of great recipes with lots of photos showing the various steps in making the delicious food! … ehhh, where was I? Oh yeah, if you’ve been following The Rantings of an Amateur Chef, you would have come across his family’s pretty simple traditional Roast Thanksgiving Turkey, the key to which is the binary basting sauce of butter and red wine. With this simple combination of just two ingredients for the basting sauce, you can easily imagine the wonderful glaze and taste of the finished turkey, right? Since I was already planning to roast a humble chicken, I decided to try his basting sauce on the turkey’s smaller cousin. Unfortunately, although I had lots of butter, my pantry was a bit sparse for red wine. But I did find some Chinese rice wine (like Pagoda Shao Hsing Hua Tiao Chiew). I felt butter may not go well with the rice wine, so I decided to change the oil to something more Asian to suit the rice wine: sesame oil with vegetable oil. So, I ended up with a different basting sauce, albeit originally based on Pat’s Thanksgiving Turkey recipe. And as I had some fresh capsicums and button mushrooms, I...

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… Likes the Softest White Sandwich Bread (Trial #3)

As King Arthur Flour’s Pain de Mie (aka, Pullman loaf or regular sandwich bread) tasted so great, I’m keeping the main ingredients the same for Trial #3 although I’m proportionately reducing the amounts to fit my 9″ Pullman lidded loaf pan … the 13″ version makes a lot of bread (2 1/2 lb), which is a lot to be wasted if Trial #3 doesn’t work out. The 9″ pan should make a smaller 1 2/3 lb loaf. I do also have a 4.5″ Pullman lidded loaf pan, which makes an absolutely cute cube of a loaf of about 5/6 lb. But I’ve a feeling that such a small loaf may introduce additional unknown variables to Trial #3 that may make it difficult to later upsize the recipe for the 9″ or 13″ pans, right? As I’d observed previously, the original Pain de Mie could be a bit softer & more moist. So, for Trial #3, I’m adding home-made dough conditioners as suggested by livo … Softest White Sandwich Bread (Trial #3) (Adapted from Pain de Mie by King Arthur Flour) Changes from trial #2 are in bold italics Prep: About 15 minutes Proof: 1-2 hours (1 hour at room temperature of 86°F (30°C)) Rest: 40 – 60 minutes (40 minutes at room temperature of 86°F (30°C)) Oven: 350°F (~180°C) Bake: 40 minutes Cool: About 1 hour Makes: 1 5/6...

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… Likes My Kid’s “Happy Face Meal” Fun Toy Creation

An upfront disclaimer … this is not a real recipe to make something that can be eaten … it’s just for fun, eh? … Ashley, my 10-year old daughter, loves to play at having a restaurant/café and she has this growing set of plastic ingredients such as eggs, tomatoes, carrots, fish, chicken (or it could be a small turkey) zucchini, onions, etc. She even has a set of plates, bowls & cutlery to serve up her make-believe culinary creations. And today, she came up with a very interesting “dish” … it’s just a simple combination of several plastic ingredients on a plate, but it was what she’d named it as that I thought was pretty amazing and made me want to blog about it. I had even suggested making up a faux recipe to go with her creation, the Happy Face Meal … Happy Face Meal Prep: 5 minutes Cook: 10 minutes Makes: 1 serving Ingredients 2 bunches plastic bananas, special miniature ones 1 plastic egg 1 plastic tomato 2 plastic zucchinis Pretend salt & pepper to taste 1. Hard-boil the egg using room temperature pretend-water. Slice the egg in half lengthwise and place it in the middle of the plate yolk-side down. 2. Add the tomato between and below the egg halves. 3. Place the whole zucchinis below the tomato, laying them into a V-shape like a smiling...

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… Wants to Test My Pain de Mie Against Store-Bought White Sandwich Bread

Well, the Pain de Mie is now thoroughly cooled and ready to be sliced and compared to store-bought sliced white sandwich bread (which we’ll just call a “SB” for short). First, here’s my Pain de Mie (aka, “my loaf”) compared against what the Pain de Mie is supposed to look liked, from King Arthur Flour’s blog (aka, “KAF loaf”) … here’s the whole loaf before they are sliced (my loaf is on the left while the right one is the KAF loaf) … My underachieving loaf did not rise enough to fill the pan fully, resulting in the shorter, dome-topped loaf instead of a nice, squared loaf. Here’re the sliced loaves (my loaf is on the left) … Slicing my loaf was very easy … the crust was slightly crispy, probably due to the Pam-sprayed canola oil I’d used to grease the pan, with little bits of crust falling off as I sliced the loaf. And this is what the crumb for a slice looks like up close (again, my loaf is on the left) … The crust appears to be a bit thicker and obviously, the crumb for my loaf looks a bit denser as it did not fill up the pan on baking. I have scrutinized all the comments about the making the Pain de Mie on King Arthur Flour’s blog and have found 2 possible leads...

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