Finally, I managed to cook this Singapore national dish -
Chilli Crab, it sooooo yummy! We bought these live crabs from Canton, only £10
for 3 big crabs. 呵呵，我终于煮了这道辣椒螃蟹，真是太美味了！三只大螃蟹才10英镑，很便宜！活生生的螃蟹，看起来好吓人，我不敢杀，还好有Johnathon
帮忙。看！我们吃得好满足！参考食谱：Recipe: http://www.sbs.com.au/food/recipes/singapore-chilli-crab
Chilli Crab
Serving 4 pax
·
3 large crab
·
4 brown onions, roughly chopped
·
8 shallots
·
6 clove of garlics
·
1 inches of ginger
· 10 small red chillies (remove seeds)
5 red chilies (finger size, remove seeds)
·
125 ml cooking oil
·
thumb-sized piece of belacan (I used belacan chilli instead)
·
1½ tbsp white vinegar
·
1 tbsp of fermented soy bean豆酱 (lightly chopped)
·
1½ tbsp of oyster sauce
·
3 large tomatoes chop into cube
·
600 ml tomato puree (I used one tin of 450ml)
·
5 tbsp tomato sauce
·
100 ml light soy sauce
·
60 g (⅓ cup) sugar
·
1 tsp salt
·
1 tbsp cornflour or potato starch, mixed with 200 ml water
·
2 eggs
·
coriander leaves
Preparation
·
Remove the crab’s top shell (retain for garnish if you like) then chop
the crab into quarters. Crack the claws to allow the flavours to get in. Wash
the pieces well.
·
Blend the onion, garlic, ginger, shallots and chilli to a puree
in a food processor.
·
Heat the oil in a wok and add the puree from above and the belacan (optional) and fermented
soy bean fry until most of the liquid evaporates.
·
Add the vinegar, tomato cubes, tomato puree , tomato sauce, soy
sauce, sugar and salt and mix through.
·
Add the crab and cook over high
heat until the shells turn red.
·
Add the cornflour followed by the egg and gently stir
through to thicken the sauce. Garnish with coriander.
最讨厌煎鱼了，所以用蒸的，自己乱乱煮的香蒜豆酱蒸鲈鱼，好吃！
It is very pleasant to drive around Brecon Beacons National
Park which was just an hour drive away from Cardiff. We were very happy to find
Waterfall Country eventually after driving around the area for awhile and
asking the local people for direction, although it was quite late and we do not
have time to visit all the waterfalls there, we will definite come back again. 
