Cincaluk eggs

Cincaluk eggs


Ingredients
5 chicken eggs (beaten till fluffy)
1 large onion, sliced
2 pulps garlic, crushed
2 green chillies, finely chopped
2 red chillies, finely chopped
2 tablespoon cincaluk
1/2 teaspoon soy sauce or fish sauce
salt to taste
Oil for frying
Spring onions for garnishing

Method
1. Pour oil in a wok and fry onion, garlic, and green and red chillies.

2. When the onion slices are tender, add cincaluk and fry for another five to 10 minutes.

3. Add the five eggs, soy sauce or fish sauce, and salt to taste. Stir fry until the eggs are cooked.

4. Garnish with sping onions and serve hot with plain white rice.

Note: If fish sauce is used, reduce the amount of salt, or else the eggs will be too salty.

- Contributed by reader Virgo

Fragrant Thai Sauce Crabs

Fragrant Thai Sauce Crabs
Recipe by AMY BEH

Type of Dish Central Dish
Cooking Method Fry
Meal Types • Dinner • Lunch




Fragrant Thai Sauce Crabs
Ingredients

700g flower crabs

Enough oil for deep-frying

5 bird’s eye chillies, coarsely chopped

1/2 an onion, sliced

10g leek, sliced

2 stalks curry leaves

2 stalks lemon grass, smashed

2 kaffir lime leaves, finely shredded

100ml water or fresh chicken stock

Sauce

2 tbsp tom yam sauce

1 tsp preserved soy beans (tau cheong), coarsely chopped

1 tbsp Premium oyster sauce

1–1 ½ tbsp sugar or to taste

1/2 tsp chicken stock granules

1/8 tsp pepper
Method
Cut crabs into halves. Trim the legs, clean well and drain in a colander.

Heat oil in a wok and fry crabs until just cooked. Remove and drain oil.

Keep 2 tablespoons oil in the wok and stir-fry lemon grass, onion, leek, curry leaves and bird’s eye chillies until fragrant.

Put in sauce ingredients and stir-fry for 1 minute. Return the crabs to the wok and toss for a while.

Pour in the water or fresh chicken stock and cover the wok. Allow to boil for 3–4 minutes.

Remove the lid and add in kaffir lime leaves. Toss for 10–20 seconds or until sauce thickens.