Simply Delicious Roast Leg of Lamb

This is Eve's recipe, it is so easy to prepare and simply delicious.

Ingredients: -
Leg of Lamb approx. 2kg
Garlic (peeled)
Rosemary
Thyme
Lemon 1 whole
Olive Oil

Methods: -
Clean and dry lamb. Put a few slits in the lamb with a knife, just enough to stuff a clove of peeled garlic, rosemary and thyme into each slit.
Rub lemon juice and olive oil all over the lamb and let it marinate for 20 minutes.
Preheat oven on fan mode, roast lamb for 2 hours at 180 degree Celsius for 2 hours or until the meat is light pink. Turn the leg of lamb half way through.

Note: - Temperature may vary for different oven, and the size of your leg of lamb can affect the roasting time, adjust accordingly.
Half way through (1 hour roasting time left), you may add vegetables like potato, sweet potato, onion petals and fennel as compliments. Just cut vegetables into big chunks and toss with olive oil, salt & pepper before adding to the roast.

Delicious & Healthy Vegetable Soup

This is an excellent soup base for toddler’s porridge, Chinese steamboat and noodle soup for your family!

Increase the amount of vegetable for bigger serving

Ingredients: -

Carrot 2 whole (cut into big chunks)

Sweet Corn 2 whole (cut into big chunks)

Bak Choy / Chinese Cabbag half (cut into big chunks)

Leek 1 stick (cut into big chunks)

Large Onion 2 whole

Salt

Chinese Cooking Wine 2 tblspn
Water approx. 5 liters

Methods: -

Cut onion into half with the skin on and place the white on a non-stick pan, gently toast until slightly brown.

Put all ingredients in to a pot, including the toasted onion fill water to ¾ full and boil for 2 hours. Add salt to flavor.

Note: - Serving Portion for 2 to 3 persons. If you are using this soup for steamboat, add 2 slices of ginger into the soup when cooking steamboat.

Fried Onion and Potato

Ingredience: -

Onion 1 large

Potato 4 large

Sherry / Chinese Cooking Wine half tblspn

Light Soya Sauce 2 tspn

Pepper

Sugar 2 tspn

Caramel Source 2 tblspn

Methods: -
Skin potato and slices (circle) to 3 mm in thickness.
Deep fried the potato till it turns golden, drip dry and set aside.
Use about 2 table spoon of oil, fry the Large Onion till soft and light brown.
Add potato, Chinese cooking wine, flavor with Light Soya Source, Pepper, Sugar and Caramel Source.
Stir Fry evenly and serve with Rice.

Note: - Serving Portion for 2 to 3 persons

Singapore Chilli Crab

This is my mum's authentic Singapore Chilli Crab recipe.

Ingredients (A): -
Garlic 1 whole
Onion
Ginger 15 to 20g

Ingredients (B): -
Mud Crab / Sri Lanka Crab 2kg to 3kg

Chilli Paste 2 to 3 tspn (see basic chilly paste)

Thai / Sweet Chilli Sauce 5 tblspn

Tomato Sauce 5tblspn

Sugar half tblspn

Chinese Cooking Wine 2 tblspn

Light Soy Sauce 2 tblspn

Water half cup

Egg 1 (lightly beaten in a bowl)

Method: -
Place all ingredients (A) in a food processor and blend until an onion paste.
Clean and cut crab into smaller pieces; slightly crack pincer shells with a mortar / hammer.
Heat 3 to 4 tablespoon of cooking oil in a wok, add onion paste and stir fry unit light brown or until you get a nice aroma.
Add chilli paste, gently stir fry and mix well with browned onion paste.
Add mud crab, mix lightly and add sweet chilli sauce, tomato sauce, sugar, Chinese cooking wine, light soy sauce and half cup of water, gently stir fry to mix crab and sauce. Cover with a lid and let the crab braise in the suace until cooked. You know the crab is cooked when the shells turn red.
Taste and adjust to preferred taste with chilli paste, sweet sauce and light soy sauce.
Once you are satisfied with the taste, thicken the sauce by adding a beaten egg and stir fry quickly to break up the egg.
Serve on to a plate once egg is cooked and mixed well.