My Delicious Chicken in Tomatoes Sauce

This is the most simple and yet delicious dish to make. It does not take much of your time in the kitchen. When I want to cook something fast, I will definitely cook this. This red golden sauce chicken is tasty and fragrant, it has the sweet sour taste from the tomato and fresh lemongrass. I have been cooking this recipe for years, amended recipe few times and finally a week ago I came to a term that this is it, I will never amend this recipe again, this is exactly what I want in my dinning every weekend. Warning, this could be addictive! Keep this away from 'chicken'
people!

Recipe type : Main dish, dinner or lunch

Cuisine : Fusion
Yield / Serves : 6
Prep time : 1 hour


Ingredients :
Item A 
Cooking oil - 2 tbsp

Item B - Protein
Whole chicken - 1 kg, cut into 2-inches cube

Item C - Aromatic
Onion - 2 nos
Shallot - 2 nos
Garlic - 2 nos
Tomato - 2, cut into 1-inch cube
Lemongrass - 3 nos

Item D - LiquidWater - 2 cups

Item E
Salt
Sugar

Item F
Vegetable vinegar - 1 1/2 tbsp


Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item C, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item B, saute for 2 minutes and cover the lid for 3 minute. Open the lid stirring until the raw smell goes away. Cover the lid for 10 minutes. Make sure sauce does not burn.
4. Add water, stir evenly and leave to simmer for 20 minutes. Cover the lid.
5. Add Item E and F. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 5 minutes. Turn off the stove.
6.  Serve after 15 minutes. Serve with hot white jasmine rice.

My Chicken Curry Recipe

This the only chicken curry recipe I have so far, been using this recipe for more than 8 years. This is a delicious dinner for the whole family. This lovely dark golden curry is not spicy as you think it is. It is mild, full of flavour and healthy too. I learned that when cooking curry heat must be very low when frying the aromatic and follow by medium heat till the end of the cooking process. Reason is you do not want to burn your spices and herbs or your curry will taste bitter.

I usually eat Indian chicken, mutton and fish curries with rice, mix vegetable salads or raita (is an Indian condiment to cut heat of Indian spices). To add more texture in the dish I fry appalam (Indian vegetable crackers) and here you go the complete meal of Indian night. I will add in the recipe soon, till then happy cooking...

Recipe type : Main dish, dinner or lunch

Cuisine : Indian
Yield / Serves : 6
Prep time : 1 hour


Ingredients :Item A Cooking oil - 2 tbsp

Item B - Protein
Whole chicken - 1 kg, cut into 2-inches cube

Item C - Aromatic
Onion - 2 nos
Garlic - 2 nos
Ginger - 1 tsp, chopped
Curry leaves - 2 springs
Tomato - 2, cut into 1-inch cube

Item D - Spices
Cinnamon stick - 2-inch, chubby
Star anise - 4 nos
Cardamon - 6 nos
Cumin seeds - 1 tsp
Cloves - 6 nos
In a bowl add 2 tbsp water add 1 tbsp chicken/meat curry powder + 2 tbsp red chili powder

Item E - Liquid
Water - 2 cups

Item F - Sauce
Tomato puree - 3 tbsp
Tamarind juice - 1/2 cup
Salt - 1 tsp

Item G - Vege
Potato, 3 nos cut in to 1-inch cube

Item H- Garnish
Coriander leaves - 2 springs

Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item B, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item C, saute for 2 minutes and cover the lid for 1 minute. Add item D, stir until the raw smell goes away.
3. Add chicken, stir constantly for 3 minutes until the oil cover the chicken. Cover the lid for 5 minutes.
4. Add water and leave to simmer for 20 minutes. Cover the lid.
5. Add Item F and G. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 20 minutes.
6. Add coriander and turn of the stove. Serve after 15 minutes.
7. Serve with rice, roti or paratha.

Vegetarian Green Curry

Taste has not much different than the non-vegetarian one. If you have tried my Thai chicken green curry, taste is much the same. Do not skip any of the ingredients. This is super awesome recipe, even better from the restaurant bought, it's creamy, aromatic and authentic.

Recipe type : Main dish, dinner or lunch
Cuisine : Thai
Yield / Serves : 4
Prep time : 1 hour

Ingredients:

Item A
2 cups firm tofu, cut into 1 1/2 inch pieces

Item B
Egg plant and cauliflower, 1 1/2 cup each, sliced into round bite-sized pieces

Item C
Cooking oil, 1 tbsp
Curry paste, 5-6 tbsp (click for ingredients)
Vegetable broth, 3/4 cup
Palm sugar/brown sugar, 2 tbsp
Mushroom sauce, 1 1/2 tbsp
Light soy sauce, 1 tsp
Kaffir lime leaves, 4 nos medium
Thai/sweet basil, 1 cup
Coconut milk, 1 cup

Item D
Red chili for garnish
Lime juice, 2 tbsp


Instructions:

1. In a pan fry tofu until a little crunchy on the outside, set aside. 

2. Put the egg plant and cauliflower in a pan of a boiling water and cook for 5 minutes. Set aside.

3. In a medium heat add cooking oil in a wok, add paste and stir constantly until the ingredients release all the flavours.

4. Add in vegetable broth, bring it to simmer or until reduced into half.

5. Add vegetables until paste cover the the vegetables, do not let paste go very dark. Stir for 1 minute and cover the lid. Leave for 2 minutes.

6. Add in kaffir lime leaves, mushroom sauce, light soy sauce, sugar, and Thai basil. Cover lid let it simmer again or until you can smell the aroma.

7. Open lid and pour coconut milk and add the vegetables, bring to simmer. Leave for 5 minutes. Add tofu, stir well and turn off the stove.

8. Garnish red chili and squeeze lime juice on top of the curry. Curry is best to serve after 15 minutes. Serve with white jasmine rice.

Vegetarian Green Curry Paste

Recipe type : Curry paste
Cuisine : Thai
Yield / Serves : Make about 5-6 tbsp
Prep time : 20 mins

Item A 
Coriander seeds,1 tsp
Cumin seeds, 3/4 tsp
Pepper corns, 1/2 tsp

Item B
Fresh lemongrass, 4 tbsp finely sliced
Fresh galangal, 1 1/3 tbsp finely chopped
Fresh kaffir lime zest, 2 tsp finely chopped
Shallots, 3 tbsp , finely chopped
Garlic, 2 tbsp , finely chopped
Green chilies, 4 nos julienned
Thai basil leaves, 12 nos finely julienned
Cilantro roots, 2 tsp finely chopped/2 Tbsp stems finely chopped
Salt, 1 1/2 tsp

Instructions:
1. Item A - Toast to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic. Set aside and cool. Grind in a blender into a find powder.
2. Item B - In a  separate blender add dry ingredients first, ingredients with least amount of water content and/or hard ingredients. Leave the shallots for last as it contain water, grind into a paste. Salt will act as a preservative, this will some how allow to keep the paste longer. 

My Fish Curry Recipe

It is not easy to cook fish curry, it is tiring because you will have to stand in front of the stove to add ingredients one by one. It is a constant 1 hour commitment in the kitchen. This is by far the best fish curry I ever cook. Its worth all the waiting.

Recipe type : Main dish, dinner or lunch

Cuisine : Indian
Yield / Serves : 6
Prep time : 1 hour


Ingredients :Item A Cooking oil - 2 tbsp

Item B
Mackerel - 1 kg, slice into 1-inch slice

Item C Onion - 2 nos
Garlic - 2 nos
Ginger - 1 tsp, chopped
Curry leaves - 2 springs
Tomato - 2, cut into 1-inch dice

Item D - Spices
Cinnamon stick - 2-inch, chubby
Star anise - 4 nos
Cardamon - 6 nos
Cumin seeds - 1 tsp
Cloves - 6 nos
Fenugerik - 1 tsp
In a bowl add 2 tbsp water add 1 tbsp fish curry powder + 2 tbsp red chili powder

Item E 
Water - 2 cups

Item F - Sauce
Tomato puree - 3 tbsp
Tamarind juice - 1/2 cup
Shrimp paste - 1 tbsp
Salt - 1 tsp

Item G
Okra - 10 pieces

Item H- Garnish
Coriander leaves - 2 springs

Method:
1. Heat a pot and add cooking oil until the oil become fragrant.
2. Add Item B, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.
3. Add Item C, saute for 2 minutes and cover the lid for 1 minute. Add item D, stir until the raw smell goes away.
3. Add mackerel, stir gently for 1 minutes until the oil cover the mackerel. Cover the lid for 5 minutes.
4. Add water and leave to simmer for 20 minutes. Cover the lid.
5. Add Item F. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 10 minutes. Add okras and leave for 3 minutes.
6. Add coriander and turn of the stove.
7. Serve with rice, roti or paratha.

Thai Green Curry

This is the exact green curry chicken I have been dreaming of. The same delicious curry I had in Krabi, it's creamy and aromatic, it will wake you up from the bad dreams.

I cook slightly different than the usual way of cooking green curry, different way just to make sure coconut milk does not sit to long under the heat and does not release cholesterol.

Do check out my vegetarian version.

Recipe type : Main dish, dinner or lunch
Cuisine : Thai
Yield / Serves : 4
Prep time : 1 hour

Ingredients:

Item A
500 gms chicken, cut into 1-inch pieces, marinate in 2 tbsp fish sauce

Item B
Egg plant, 1 cup, cooked, sliced into round bite-sized pieces

Item C
Cooking oil, 1 tbsp
Curry paste, 5-6 tbsp (click for ingredients)
Chicken stock, 1 cup
Palm sugar/brown sugar, 2 tbsp
Fish sauce, 1 tbsp
Kaffir lime leaves, 4 nos medium
Thai basil, 3/4 cup
Coconut milk, 1 cup

Item D
Red chili


Instructions:

1. Put the egg plant in a pan of a boiling water and cook for 5 minutes. Set aside.

2. In a medium heat add cooking oil in a wok, add paste and stir constantly until the ingredients release alll the flavours.

3. Add chicken until paste cover the chicken, do not let paste go very dark. Stir for 1 minute and cover the lid. Leave for 2 minutes.

4. Add in chicken stock,bring it to simmer or until stock reduced into half.

5. Add in kaffir lime leaves, fish sauce, sugar, and Thai basil. Cover lid let it simmer again or until you can smell he aroma.

6. Open lid and pour coconut milk and bring to simmer. Add egg plants. Turn off the stove.

7.  Garnish red chili on top of the curry. Curry is best to serve after 15 minutes. Serve with white jasmine rice.

Thai Green Curry Paste

Recipe type : Curry paste
Cuisine : Thai
Yield / Serves : Make about 5-6 tbsp
Prep time : 20 mins

Item A
Coriander seeds,1 tsp
Cumin seeds, 3/4 tsp
Peppercorns, 1/2 tsp

Item B
Fresh lemongrass, 4 tbsp finely sliced
Fresh galangal, 1 1/3 tbsp finely chopped
Fresh kaffir lime zest, 2 tsp finely chopped
Shallots, 3 tbsp , finely chopped
Garlic, 2 tbsp , finely chopped
Green chilies, 4 nos julienned
Thai basil leaves, 12 nos finely julienned
Cilantro roots, 2 tsp finely chopped/2 Tbsp stems finely chopped
Shrimp paste /1 1/2 tsp/dried shrimp finely chopped
Salt, 1 1/2 tsp


Instructions:
1. Item A - Toast to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic. Set aside and cool. Grind in a blender into a find powder.
2. Item B - In a  seperate blender add dry ngredients first, ingredients with least amount of water content and/or hard ingredients. Leave the shallots for last as it contain water, grind into a paste. Salt will act as a preservative, this will some how allow to keep the paste longer. 

My Special Vegetarian Fried Rice

This the one I cook at home most of the time. It's kind of Sunday meal for everyone. It is very healthy if you watch amount of cooking oil in your plate. My friend said this is the best vegetarian fried rice she have had and also mentioned that the most beautiful colouful fried rice ever. Damn!

Recipe type : Main dish, dinner or lunch
Cuisine : Chinese
Yield / Serves : 3
Prep time : 40 mins

Ingredients :
Item A 
Garlic - 3 nos, chopped
Chopped green chili, whole snow peas, baby corn, chopped cabbage green and purple, and chopped carrot

Item B
Cooked rice, left over rice - 4 cups

Item C 
Eggs - 1 no

Item D - Sauce
Soy sauce/kecap manis - 1 tsp
Light soy sauce - 1 tsp
Mushroom sauce - 1 tsp

Item E - Seasoning
Ground black pepper - 1 tsp
Sugar (to substitute MSG) - 1 tsp
Salt - 1 tsp

Item F
Cooking oil, peanut or sesame - 2 1/2 tbsp


Method:

1. Heat a wok and add 1 tbsp cooking oil until the oil become fragrant.

2. Add Item A, saute for 5 minutes in a low flame. Set aside.

3. On the same wok add 1/2 tbsp cooking oil and add egg, swirl egg until egg sets against wok, when egg puffs, leave it half-cooked and remove from wok.  

3. On the same wok, add 1 tbsp cooking oil and add rice, saute for 5 minutes. Add Item D and stir constantly. Add Item E, stir-fry quickly, so that the rice get coated with the oil and sauce.

4. Add vegetable mix and egg. Keep on stirring until the rice,and vegetables are separated. Turn of the stove.

5. Serve fried rice with some side salad or chopped scallions

My Mutton Curry Recipe

I have been cooking mutton using this recipe my whole life. This is a generic Indian curry recipe not the original one. I learned from a friend many years ago. Curry is quite a complicated dish to cook, the secret to a successful curry is to never cook curry in a high heat. Always use low flame. Also always choose tender young and fresh meat with a little bone, this is the key to a juicy mouth watering curry. 

Recipe type : Main dish, dinner or lunch

Cuisine : Indian

Yield / Serves : 6

Prep time : 1 hour

Ingredients :Item A Cooking oil - 2 tbsp

Item B

Mutton - 1 kg, chopped into 2-inch cube

Item C Onion - 2 nos

Garlic - 2 nos

Ginger - 1 tsp, chopped

Curry leaves - 2 springs

Tomato - 2, cut into 1-inch dice

Item D - Spices

Cinnamon stick - 2-inch, chubby

Star anise - 4 nos

Cardamon - 6 nos

Cumin seeds - 1 tsp

Cloves - 6 nos

In a bowl add 2 tbsp water add 1 tbsp meat curry powder + 2 tbsp red chili powder

Item E 

Water - 2 cups

Item F - Sauce

Tomato puree - 3 tbsp

Tamarind juice - 1/2 cup

Shrimp paste - 1 tbsp

Salt - 1 tsp

Item G

Potato - 2 nos, chopped 

Carrot - 1 cup, chopped

Item H- Garnish

Coriander leaves - 2 springs

Method:

1. Heat a pot and add cooking oil until the oil become fragrant.

2. Add Item B, saute for 3 minutes in a low flame. Cover the lid for 3 minutes. Lower the fame as much as possible.

3. Add Item C, saute for 2 minutes and cover the lid for 1 minute. Add item D, stir until the raw smell goes away.

3. Add mutton, stir constantly for 3 minutes until the oil cover the mutton. Cover the lid for 5 minutes.

4. Add water and leave to simmer for 20 minutes. Cover the lid. 

5. Add Item F and G. Stir evenly, make sure there is nothing burn at the bottom of the pot. Close the lid and leave for 10 minutes. Add coriander and turn of the stove.

6. Serve with rice, roti or paratha.

Poori/Puri

Poori or puri is deep fried Indian bread made of wheat flour. Poori is a very delicate unleavened bread that is chewy inside and a little crispy outside, often serve with vegetable curry such as potato curry. Poori is commonly consumed during breakfast or as a snack time or a light meal. Poori is prepared in India, Pakistan, Bangladesh and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region.

Making pluffy poori is indeed a challenge but if you know the trick you could be an expert. Read instruction carefully and not forget the note below.

Ingredients:
Item A
Wheat floor or atta flour - 1 cup
Semolina - 1/2 stp
Coarse sugar - A pinch
Salt - A pinch
Water - 1/3 cup

Item B
Oil or melted ghee - 1 tsp

Item  C
Cooking oil

Direction:
1. Combine Item A .Make the dough and knead to make a tight dough. Add item B. Rest dough, cover with a cloth for 15 minutes. Knead the dough again and divide the dough in equal round ball. Roll the ball with the roll pin to make a small puri.
2. Heat oil in the deep fry. Put a small piece of dough to check the correct heat.
3. Slide in poori for few second and press with a spoon to puff the poori, it will rise immediately. Flip it carefully and allow it to cook for few seconds till the bubbles cease. Remove once it turns golden in color, at the same time it should not be browned.
4. Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.

Notes: 

Thickness should be slighly thicker than chappati, no holes and should be even.

Poori does not puff if the oil is not enough.

Poori consistency should be not to hard. It is not as hard as chappati, it should be slighly soft. If you make soft poori dough your dough will be soft and if it's too hard you poori will be too hard.

Lemon Rice

This is also another type of Asian fried-rice, except that it doesn have garlic or onions. This not a pulao (another type Indian  fried-rice). Lemon rice is a common rice preparation in the South Indian of Andhra Pradesh. It is a vibrant coloured rice, lemony and crunchy. Owh let's not forget the healty spice in it. This is an easy recipe that can be prepared in minutes and taste delicious. You can eat it on it's own or eat it with raita (yougurt), chutney or appalam.

I first love this dish 4 years ago. I still remember the taste, it was so tasty, it was so refreshing and had tangy flavour to the rice.Funny things about this dishes it calls Lemon Rice but I like to use lime instead as lime will give more acid to the rice.

Item A

Sesame oil/vegetable oil

Item B

Boiled rice or left over rice - 1 Cup

Item C

Mustard seeds -  1/4 tsp

Chana dal - 1/2 tsp

Dried red chili - 3 nos

Cashew nuts - 1 tbsp

Peanut - 1/2 cup

Curry leaves - 1 spring

Hing - 1/2 tsp

Green Chili - 6 number

Lemon or lime juice - 1/4 cup

Item D - Seasoning

Turmeric powder - 1/4 tsp.

Salt to taste

Sugar -  1/2 tsp

Direction:

1. Heat the oil in a pan add  mustard seeds first wait until it is splutter then add the rest of Item C. Saute until fragrant.

2. Add rice, stir-fry until oil coated the rice.

2. Add Item D until all ingredients are blend and marry. Turn of the stove. Garnish with appalam.

Chinese Egg Fried Rice

Asian Fried Rice 101

Fried rice is a Chinese dish, it call chow men in Chinese, it is a comfort food and often served as a complete dish. Rice is steamed and stir-fried in a hot wok and usually mixed with colourful vegetable and sauces. We all love fried rice because it is easy to make, take not more than 20 minutes to prepare, and the best part of all it is serve while it's still hot, it's very satisfying.

How to make your own fried-rice? Things you should know:

1. Rice - Use left over rice. Jasmine rice is the best to stir-fry. Rice is cook or steam by making sure rice is not to soft and it must separated. Measurement to cook rice is 1:1 water and rice.

2. Sauce - The main ingredients are soy sauce and light soy sauce. You can add fish sauce and oyster sauce. Make sure you do not add more fish sauce as you fried-rice could be taste pungent and smelly... opps.

3. Vegetables and spices - Often chopped carrot and green bean. You can add any types of vegetable you like. Cabbage and purple cabbage or corn will go along with the rice. Stir-fried mushroom is the best.

4. Seasoning - Restaurant bought fried-rice have MSG in it. You can make your own seasoning. Ground black pepper, salt, sugar, garlic powder.

5. Egg - Only use fresh egg. Stir-fry and take it off the wok before it start forming or half-cooked. Or leave it on the work and add other ingredients. It is you preference.

6. Garnishing - Scallion is the best. You can add lemon, cucumber or chili slices on top.

Types of fried-rice

In Asia practically fried-rice made of same ingredients and use the method. The only different is the availability the spices, vegetable and sauce in some country in Asia. For an example in: 

• India they have a version of fried rice, the famous one is call is polau, it is vegetarian and very rich in spices. India is spices heaven.
• In Malaysia and Indonesia they call it nasi goreng, use the same ingredients but we add more variety of vegetable in it. Vegetable quite cheap here and available in all supermarket.
• Thai's call it Kao(rice) Pad (fry) and exact copy of chinese fried-rice.
• While in Philipines calls as Sinangang it the exact version of chinese fried rice, and some like to add pork or chicken in it. 
• While in Japan the call it Yakimeshi it made of egg, meat and vegetables. Using the same ingredients as it in the Philipines.

Recipe type : Main dish, dinner or lunch
Cuisine : Chinese
Yield / Serves : 2
Prep time : 40 mins

Ingredients :
Item A 
Garlic - 3 nos, chopped
Mix vegetable, green beans and carrot (I add corn too, optional),  all will make 1 cup

Item B
Cooked rice, left over rice - 4 cups

Item C 
Eggs - 1 no

Item D - Sauce
Fish sauce - 1/2 tsp
Soy sauce/kecap manis - 1 tsp
Light soy sauce - 1tsp
Oyster sauce - 3/4 tsp

Item E - Seasoning
Ground black pepper - 1 tsp
Sugar (to substitute MSG) - 1 tsp
Salt - 1 tsp

Item F
Cooking oil, peanut or sesame - 2 tbsp


Method:
1. Heat a wok and add 1 tbsp cooking oil until the oil become fragrant.
2. Add Item A, saute for 5 minutes in a low flame. Set aside.
3. On the same wok add 1 tsp cooking oil and add egg, swirl egg until egg sets against wok, when egg puffs, leave it half-cooked and remove from wok.  
3. On the same wok, add 1 tbsp cooking oil and add rice, saute for 5 minutes. Add Item D and stir constantly. Add Item E, stir-fry quickly, so that the rice get coated with the oil and sauce.
4. Add vegetable mix and egg. Keep on stirring until the rice,and vegetables are separated. Turn of the stove.
5. Serve fried rice with some side salad or chopped scallions

Notes: Be careful with light soy sauce and fish sauce as they are salty that you want to taste your fried-rice first before adding salt. 

Chili Crab - Variety 1

In Malaysia we have food varieties in most of our national dishes. Chili crab is one of them. Singaporean chili crab is using a lot of ready made sauce and very simple, while in Malaysia we use a lot of fresh ingredients in it.

I have few chili crab recipes and I can't wait share it with you. This is by far the most advance chili crab version I ever cook. I used lobster and blue flower crab in this recipe. If you can not find mud crab at the store near you,  you can always use any type of crabs or use lobster just like what I did last night. Do not worry it would not change the taste.

I Invited few of my friends come to our house last night, we had chili crab, butter squid and some local dessertsand some red wines. They gave 5 stars for this. I do not know you but if you are trying to cook this recipe please always taste the sauce before serving it to you guest, friends, or family because it is important that you know we use different types of soy bean or tomato sauce for an example, we use different brand and you do not know ho much sugar and acidcontain in it. Happy cooking!


Recipe type : Main dish, dinner or lunch
Cuisine : Fusion
Yield / Serves : 2
Prep time : 40 mins

Ingredients :
Item A
Mud crab - 1 kg and clean

Item B
Cooking oil - 2 tbsp
Curry leaves - 15 nos

Item C - Blend in a blender in to  paste
Onion - 3 nos
Garlic - 3 nos
Bird eye chilies/dried chilies - 10 nos

Item D - Mix all in to a paste
Tomato - 2 nos, chopped into 1/2 inch cube
Tomato puree - 3 tbsp
Chili sauce - 3 tbsp
Chili powder - 2 tbsp
Sweet soy bean sauce/kecap manis - 1 tsp
Chicken curry powder - 1 tsp
Shrimp paste - 1 tsp
Oyster sauce - 1 tsp
Salted permented soy bean - 4 tbsp
Dried prownd - 2 tbsp
A pinch of tumeric

Item E
Chicken stock - 2 cups
Egg - 21 no
Sugar - 2 tsp
Lemon - 1 tbsp

Item F - For ganishing
Scallion or corriender

Method:
1. In medion heat add cooking oil, good enough to heat the oil
2. Add item C, saute and leave for 5 minutes in a slow flame until the onions caramelised or transparent.
3. Add item D. saute for 5 minutes.
4. Add water, salt and sugar and leave to boil in medium flame for 15 minutes.
5. Add crab and stir well. Leave for 5 minutes.
6. Add lemon, stir well, leave for 2 minutes and turn off the stove. Garnish.