Restaurant cooking stage 1 @ 11/05/06 & 18/05/06

Crispy Beancurd wrapped with handmade popiah skin

Salted Bean Chicken

Sweet & Sour Pork

Restaurant cooking stage 1 @ 11/05/06
Prawn meat in Cauliflower

Stuffed Chicken Wing with Kai Lan


Fried Chicken Wing Balls

Soft Shell Crabs

Soft Shell Crabs

just brought 4 pieces of soft shell crab from my nearest ntuc @ frozen compartment @ the price of $5.50

This is how i cook the soft shell crab

1. wash it, then drain dry or use kitchen towel to dry them

2. season with 1 tsp hua tiao, 1/8 tsp pepper, 1/4 tsp salt, 1/2 tsp sugar

3. leave them aside for 10 mins or longer.

4. Prepare the flour: 4 tbsp cornflour, 1 tbsp rice flour, mix them well together without water.

5. Prepare wok to be heated up, once the wok is hot enuff, add in oil. wait for the oil to be heated up.

6. Dab the crab with the pre-mix flour both side then put in to deep fry, if the oil is too hot, off the fire, put in the crab.

7. Turn on the fire, to let it cooked, once see batter color, scoop up n leave aside.

8. When you hear noise in the deep frying wok, tat means there is water content, it the oil heat up again, when no water content, put in the crab to deep fry 2nd time, this time must be fast just a while, bring up the crab put on a kitchen towel to dry up the oil.

9. the soft shell crab is ready to serve.

sorrie, i got no picture, co it was eaten up within mins.

Confinement Stage 3 - Fried Mixed Capscium & Double-boiled Sea cucumber, fish maw chicken soup

Fried Mixed Capsicum with black bean sauce







Double boiled Sea cucumber, fish maw chicken soup