Kung Bao Ji Ding and flowery crabs

The yum yum kung bao ji ding that puddy and meh meh cooked! papa say yum-yum. If you want the recipe for this, ask puddy...the lamb is feeling lazy now. =p

The sunday dinner!

say hello to the flowery crab

say hello to the flowery crab after a 15mins makeover

The recipes:

http://rasamalaysia.com/recipe-kung-pao-chicken/

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.

Steamed Flower Crabs with Ginger and Wine

http://didally.com/blog/2007/09/steamed-flower-crabs-for-supper/
9 small flower crabs
1 to 2 tbsp hua teow wine (花雕酒)
4 to 5 slices of ginger, cut in thin strips

Wash and scrub the flower crabs clean. Prepare the wok for steaming. Bring water to boil. Meanwhile, place half the amount of ginger strips on a plate big enough to hold all the crabs. Then lay the flower crabs on the plate. Add the remaining ginger strips on top. Drizzle hua teow wine all over the crabs. When the water has boiled, put the plate of crabs into the wok and cover. Steam for 10 to 12 mins