Recipe: Creamy Butter Crab

Ingredients:

2 lbs. mud crab (dungeness crab or stone crab is a great substitute)
1 1/2 cup evaporated milk
1 stick butter
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird's eye chilies (lightly pounded)
10 Chinese buns (mantou/馒头)

Method:

Clean the crab and cut into pieces. Use paper towels to pat dry the crab. Deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.

Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird's eyes chilies. As soon as you smell the aroma from the curry leaves and bird's eye chilies, add in the crab and stir continuously until the crab starts to turn color. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.

Dish out and serve hot and the fried mantou.

Recipe: Teriyaki Chicken

Ingredients:

300g deboned chicken thighs
1 tbsp sake
4 tbsp soya sauce
4-5 tbsp mirin
2 tbsp sugar
1 tbsp vegetable oil

Method:

1. In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.
2. Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.
3. Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.
4. Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.
5. Serve the teriyaki chicken with boiled rice or salad leaves.