Crabs/Mussels-2-ways

Cooking for the family comes with making tough decisions. One of such decisions is "should I cook spicy food when when my kids cannot take the fiery but I simply love the heat?". Crabs/Mussels-2-ways is an attempt to please everyone's tastebuds. So, this post is not one but two (or four) recipes.




Ingredients:
(Chili Crabs/ Mussels)
- 1 onion, diced 
- 2 tablespoons of sambal chili 
- 2 cubes of fermented spicy tofu 
- 2 tablespoons of tomato ketchup 
- 2 tablespoon of sugar 
- 1-2 crabs or 15 large mussels 
- 1 egg

(Garlic Butter Cream Crabs/ Mussels)
- 1-2 buds of garlic, crushed 
- 50g butter
- all-purpose cream and milk (1:1)
- 1 chicken cube 
- pepper
- 2 tablespoons of sugar 
- 1-2 crabs or 15 large mussels 

Procedures:
(Chili Crabs/Mussels)
1) Stir fry onions until soft. 
2) Add sambal chili, fermented tofu, tomato ketchup, sugar and 1 bowl of water. 
3) When the sauce boil, add the crabs/mussels. 
4) When the crabs/mussels are cooked, add a beaten egg to thicken the sauce. 

(Garlic Butter Crabs/Mussels)
1) Melt butter in pan. 
2) Add crushed garlic. Fry until fragrant. 
3) Add crabs/mussels. Continue to fry for 5-10 minutes. 4) Add cream and milk mixture. 
5) When it boils, add chicken cube, pepper and sugar. 

Serve the crabs/mussels-2-ways with steamed or fried mantou. Enjoy this people-pleaser combo.  

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