Monday, January 03, 2011

Lemon Masala Lump Crab Omelette Sandwich

lemon masala lump crab

take a bite! and... SMILE!


olive oil
1 lb lump crabs
2 shallots, finely chopped
2 inches length leeks, sliced thinly
2 green chillies, sliced
3 sprigs fresh dill
lemon masala spice, to taste
freshly ground pepper
5 large eggs, slightly beaten
1 cup mozzarella and sharp cheddar cheese, grated
wholemeal bread

drizzle the pan with olive oil.
fry the lemon masala spice until fragrant.
saute shallots, leeks and chillies.
add the lump crabs.
season with salt and pepper.

slightly beat the eggs in a bowl.
i don't normally add salt anymore on eggs
to lessen my sodium intake =)

in a clean pan, drizzle a bit of olive oil.
put a heap of lump crab mixture.
spread it. and top with lots'a cheese.
add fresh dill.
pour part of the beaten eggs over the mixture.
cook for 2 minutes. then flip.
cook the other side for another 2 minutes.

slap the omelette in between toasted breads.

have a happy breakfast!

food and photo by: helenegarcia.2ndjanuary2011.

Tuesday, December 28, 2010

green chili crab

go green!

Chili Crab is so famous in Singapore that i thought why not make it green for a change. and hey, it turned out tasty! though cooking this dish for the first time, i know i can still perk it up even more!!! gotta find the best green chili variety and will make the sauce wet next round. wooohhh hot hot!


1 big Sri Lankan Crab
half cup curry leaves
1 sprig of spring onion
1 tablespoon of sugar
2 tablespoons of tamarind juice
pinch of salt and pepper
drizzle of canola oil
1/4 cup of water

5 fresh Korean or Indian green chillies (long green chili)
1 fresh Jalapeno chili
2 stalks lemongrass
5 shallots
3 cloves garlic
1 thumb-size ginger

3 medium green tomatoes (raw tomatoes)

clean the crab and chop 'em into pieces. steam for 15 minutes.
set aside.

remove the seeds and membranes of the long green chillies
except for the Jalapeno chili.

using a mortar and pestle, pound all the chillies together with
the ginger, lemongrass, shallots and garlic.

and using a blender, puree the green tomatoes. set aside.

drizzle the wok with oil. saute the paste and curry leaves until fragrant.

add in the steamed crabs.

pour in 1/4 cup of water and green tomato puree.
simmer for 3 minutes.

add the tamarind juice and sugar.

season with salt and pepper.

garnish with spring onion.

NOTE: i substituted the red tomato sauce with green tomato puree to maintain its green sauce color.

food and photo by: helenegarcia.december 2010.

Wednesday, December 15, 2010

shrimp chopsuey

serves 5


1 kg shrimps, shelled leaving its tail. deveined.
100 gm snow peas
200 gm fresh young corn
50 gm red bellpepper
50 gm yellow bellpepper
1 stalk leek
1 stalk celery
3 cloves garlic, smashed
3 shallots, sliced
1 medium carrot, sliced
100 gm shitake mushrooms
2 tsp cornstarch, dissolved in 1/4 cup of water
2 cups vegetable broth
1 tsp sesame oil
1 tsp Chinese rice wine
salt and pepper to taste
drizzle of canola oil

saute garlic and shallots.
add the fresh young corn, mushrooms, celery, and carrots.
pour 1 cup of veggie broth. simmer for 2 minutes.

mix in the shrimps and the remaining veggies.
add another cup of veggie broth.
pour in the dissolved cornstarch.
simmer for 10 minutes.
drizzle with sesame oil and Chinese rice wine.

season with salt and pepper to taste.

food and photo by: helenegarcia.

Thursday, December 09, 2010

GG Luau

sweet and sour galunggong for breakfast
matched with mix white and brown rice

200 grams galunggong or mackarel scad
3 tbsp corn flour, to dredge the fish with
canola oil, to deep fry the fish
red bellpepper
pineapple slices

1 clove garlic
1 thumb-size ginger
1 tsp canola oil
a drizzle of Chinese rice wine
2 medium fresh tomato, sliced
1 tsp sugar
pinch of salt & pepper

coat the fish slightly with salt, pepper and cornstarch.
deep fry in canola oil until brown and crispy.
set aside.

to make the sauce, saute garlic and ginger until fragrant.
add fresh tomatoes.
add a pinch of salt and pepper, 1 tsp sugar.
drizzle with Chinese rice wine.

add the red bell pepper and pineapple slices.
simmer for 3 minutes.

pour the sauce over the golden fried galunggong.

food and photo by: helenegarcia.

go Mongolian, eat-all-you-can!

Tent Mongolian Fresh Grill & Bar
egg drop soup

pick your meat and seafood
your choice of sauces... hot, spicy, sweet, sour...

iced tea with longan
the always smiling waiting staff

Clarke Quay
Clarke Quay
Singapore River
Riverside Point
durian street ice cream in bread

a very merry Christmas to all!

as what they say, it's dining without rules and boundaries. your creativity is what you eat when you choose from a wide range of meat, veggies complimented with a fusion of sauces, oils and garnishes. make your own mix. or follow the house specialty suggestions.

The Tent Mongolian Fresh Grill & Bar
Blk 3D River Valley #01-02 Clarke Quay
Singapore 179023
Tel : +65 63390200

photos by: helenegarcia

Thursday, December 02, 2010

Papski's birthday dinner @ Crystal Jade

Mamski & River on Christmas ball reflection
hot & sour soup salted fish fried rice
Peking Duck
crispy Peking Duck skin peking duck wrapped in crepe
Papski's requested fried chicken, too!
steamed fish sweet & sour pork
River gone coconut
yum yum yum
did the bills go sky high, Sky?!?
happy Papski day! ... Mamski, Sky Bono, River & Night!!!
vanilla cupcake for baby Night
happy birthday!

Crystal Jade
1 Woodlands Square
Causeway Point #04-43
Singapore 738099
+65 68935505

photos by: helenegarcia