Spaghetti Goreng aka Fried Spaghetti

 

Ingredients:

Spaghetti ~ boiled & tossed

Chye Sim

Chives

Spring Onion

Cooking oil

Marinate

Prawn

1 tsp turmeric

1/2 tsp salt

2 tbsp oil

Blended

10 shallots or 1 large onion

3-4 garlics

30-35 dried chilies

Others

1 tsp turmeric

1 tsp belacan or prawn paste

1 tbsp oyster sauce

1 tbsp tomato paste or ketchup

1 tsp sugar

Salt to taste

Direction/Instruction:

1. Heat water in a saucepan until boiling, boil the spaghetti for 8-12 mins.  Drained and set aside.
2. Heat a little oil, saute the blended ingredients for about 3-5 mins.  Then add the turmeric powder, belacan, oyster sauce, tomato paste, sugar & salt.  Saute for another 3 mins.
3. Then add the marinated prawn and cooked for 1 min or till the prawn half cooked.  Add-in the cooked spaghetti & stir well.
4. Add in all the vegetables & continue to stir all the mixture well.

Butter Cake (Version 2)

Ingredients:

250g unsalted butter

200g sugar

200g Plain/cake flour

1 tsp baking powder

1/2 tsp salt

4 eggs

1 tbsp vanilla extract

4 tbsp milk

Direction/Instruction:

1. Preheat the oven to 160 deg C.  Prepare 7" square tin by lining with parchment paper.
2. Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale (about 3 mins).  Add one egg at a time and beat for a min between each egg & beat well.
4. Add in the vanilla extract & mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
6. Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
7. Remove the tin from the oven & place it to cool on a wire rack for 10 mins.  Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily.  Allow cooling completely before cutting it.

Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.

Banana Ogura Cake

Ingredients:

5 egg yolks + 1 whole egg

60g corn oil

150g mashed banana

1/4 tsp salt

80g cake flour

5 egg whites

1/2 tsp lemon juice or 1/4 tsp cream of tartar

60g sugar

Note: 7" square/round pan greased the sides & line the bottom.  Wrap the pan with aluminum foil so that the water does not get into the pan if the springform pan is used.

Method:

1. Use a hand whisk egg yolks, 1 whole egg & corn oil until frothy then add mashed banana & mix well.  Sieve in the flour & salt, mix again until well combined.  Set aside while prepared the meringue.
2. Using an electric mixer, whisk egg white, lemon juice or cream of tartar & sugar until firm peaks form (firm peaks between soft & stiff peaks)
3. Mix 1/3 of meringue with yolk batter with a hand whisk.  Add another 1/3 portion & fold gently with the whisk.  Then pour in balance of meringue & fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour the batter into the prepared pan & tap lightly to remove air bubbles.  Bake in a water bath for 70 mins at the preheated oven 160 deg C.
5. Remove from the oven & drop the pan at a height of 10cm onto a tabletop.  This will prevent the cake from sinking.
6. Unmould as soon as you can.  To remove the cake from the pan, run a thin-bladed knife around the inside of the pan & invert the cake on non-stick baking paper.  Peel off baking paper from the base & re-invert onto a rack to cool.

Japanese Strawberry Shortcake

Ingredients

4 eggs

150g sugar

120g cake flour ~ sieve twice

40g butter ~ melted

30g milk

Cream

500ml heavy whipped cream

40g sugar

Decoration

Direction/Instruction

1. Preheat the oven to 160 deg C.  Line the bottom of 8" round pan with parchment paper.
2. Whip the eggs & sugar on high speed until they are almost white in color, more than triple in volume & hold a ribbon when the beaters are lifted ~ about 5 mins.
3. On medium speed, add the flour incorporated.  Spoon about a cup of the batter into a bowl & stir in the melted butter & milk mixture.  Add this all back to the full batter & stir until blended.  Pour the batter into the prepared pan & bake for about 40 mins, until the center of the cake springs back when gently pressed.  Cool the cake completely in the pan.
4. For the cream, prepare ice bath by placing ice cubes & water in a large bowl.  Place a clean dry mixing bowl over & add the heavy whipped cream & sugar to keep cool.  Once cooled, transfer the mixing bowl to the stand mixer & whisk at high speed.  The cream will become thicker & smooth. 
5. Slide the cake in half horizontally.  Spread the cream over the cake evenly & place the strawberries on the top of the whipped cream, transfer the whipped cream to the top of the strawberries layer.  Spread just enough cream to cover the strawberries; then place the half cake to sandwich the cake.  Lightly cover the whole cake with a layer of the cream. Then decorate the top with strawberries.  Dust with icing sugar & chill until ready to serve.

Hainanese Roasted Chicken Rice

Ingredients:
1 chicken (whole) ~ gutted & cleaned with neck & feet removed
1 tbsp honey
1 tbsp Maltose
1 tbsp Molasses/Treacle
1/2 tsp Five-spice powder
Dashes of white pepper powder
1 tbsp ginger juice
2 tbsp light soy sauce
2 spring onion
5-6 slices of ginger
A handful of Kosher/coarse salt ~ for exfoliating the chicken

Direction/Instruction:

1. Combine honey, maltose, molasses, 5-spice powder, white pepper, ginger juice & soy sauce in a bowl.  Stir to mix the marinade & generously rub all over the chicken including the cavity.
2. Stuff the spring onions & ginger slices into the cavity.  Tie the two legs together with kitchen twine to help cover the cavity.  Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature.  Preheat oven to 220 deg. C.  When the oven is hot enough, turn it down to 200 deg. C & place the roasting chicken using Rotisseries mode for 20 mins.  Then reduce the heat to 180 deg. C & roast for a further 30-45 mins (depending on the size of the chicken) until the skin is crisp & dark brown.  Once done, take the chicken out to rest before cutting into pieces.

Crispy Sesame Chicken With Sticky Asian Sauce

Ingredients:
5 tbsp olive oil
2 eggs ~ lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/All-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp paprika/chili powder
3 chicken breast fillets ~ cut to bite-size chunks

Sauce
1 tbsp sesame oil
2 cloves garlic ~ minced
1 tbsp Chinese rice vinegar/white wine vinegar
2 tbsp honey
2 tbsp sweet chili sauce
3 tbsp tomato ketchup
2 tbsp brown sugar
4 tbsp soy sauce

Direction/Instruction

1. Heat the oil in a wok/large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl & the cornflour in another shallow bowl.  Add the flour, salt, pepper, garlic powder & paprika/chili powder to another shallow bowl & mix together.
3. Dredge the bite-size chunk chicken in the cornflour, then dip in the egg & finally dredge it in the seasoned flour.  Add to the wok & cook on high heat for 6.7 mins, turning 2-3 mins times during cooking until well browned.  Remove from the pan & place in a bowl lined with kitchen towels.
4. In another wok, add all the sauce ingredients, stir & bubble on high heat until the sauce reduces by about a third (should take 2-3 mins).  Add the cooked chicken back in & toss in the sauce to coat.  Cook for another 1-2 mins.
5. Turn off the heat & serve with cooked rice & top with sesame seeds & chop spring onions.

New York Cheese Cake - Anna Olson

9-Inch Cheesecake

Crust:

225g Graham cracker crumbs

2 tbsp sugar

60g unsalted butter ~ melted plus extra for greasing the pan

Cheesecake

4 pkg (250g) Cream cheese ~ room temperature

275g sugar

3 tbsp cornstarch

2 tsp vanilla extract

2 tsp finely grated lemon zest

3 large eggs

1 egg yolk

190ml sour cream (not low-fat)

Direction/Instruction

- Crust

1. Preheat the oven to 180 deg C.
2. Stir the graham crumbs, sugar & melted butter until evenly combined & press into the bottom of an ungreased 9" springform pan.  Bake for 10 mins then cool & brush the sides of the pan with a little melted butter.

- Cheese Cake

1. Increase the oven temperature to 200 deg C.
2. Beat the cream cheese until light & fluffy;  Add sugar a little at a time & scraping the sides & bottom of the bowl often.
3. Beat in the cornstarch, vanilla & lemon zest.  Add the eggs one at a time on a lower speed & scraping after each addition, then beat in the yolk.
4. Still on low speed, beat in sour cream.  Scrape this over the cooled crust.
5. Bake the cheesecake for 10 mins on 200 deg C, then reduce the oven temperature to 100 deg C & bake for 25 more mins.  Turn off the oven & leave the cheesecake in for an hour cracking the oven door after 30 mins.
6. Allow the cheesecake to cool completely to room temp. then carefully run a spatula around the outside of the cheesecake to loosen it from the pan.  Then chill the cheesecake for at least 6 hours before slicing & serving.

Pandan Kaya Ball

Ingredients:
15g butter ~ melted
120g Plain flour
1/2 tsp baking powder
1 tbsp caster sugar
150ml milk
1 large egg
Kaya Jam.

Direction/Instruction:

1. Stir the dry ingredients to mix together.
2. Whisk the wet ingredients together & pour into the dry ingredients.  Mix well into a smooth batter
3. Add in the melted butter & stir well to combine.
4. Heat a Takoyaki mold pan, brush a little oil.  Pour in 3/4 batter into the mold & add kaya jam in the middle and top the batter to cover the top.
5. Let the batter semi-cook & using a lid to cover the top of the mold & let it cook for 2 mins.

Mini Murtabak with Popiah Skin

Ingredients:
Popiah skin
2 eggs ~ lightly beaten
500g minced meat/chicken
3 tbsp curry powder ~ paste
2 Holland onion ~ diced
2-3 potatoes ~ diced
5 cloves garlic ~ mince
1/2 cup water
Sugar
Salt
Oil for sauteing

Direction/Instruction:

1. Heat oil in a wok, and saute the diced onion, potatoes & minced garlic till the onion turn translucent.
2. Then add minced meat/chicken & continue to cook till all the meat turns brown.
3. Add the curry paste & continue to cook for 2-3 mins.  Then add in water, salt & sugar; stir well.  Low the heat and let it simmer till the filling dries.
4. Off the heat, set aside & let it cool completely.  Then add the eggs to the cooled filling & mix well.
5. Scoop 2-3 tbsp of the filling onto Popiah skin & fold it into rectangular size.
6. Heat a pan with a little oil & pan-fried the mini murtabak.

Macaroni Spicy Chips

Ingredients
1 cup macaroni
2 cup water
1 tbsp cornstarch

Seasoning
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp black pepper
1/4 tsp paprika

Method

1. Pour the water into a large pot and add several pinches of salt and dashes oil.  Turn the burner to high; bring the water to boil.  Add the macaroni & cook for 7-8 mins.  Turn off the burner & set a colander in the sink.  Carefully pour the macaroni into the colander to drain the water.
2. Set aside to let it cool completely.  Then coated 1 tbsp of cornstarch evenly.
3. In a wok, heat oil and deep fry the coated macaroni till golden brown.
4. Prepare the seasoning and sprinkled the cooked macaroni evenly.

Chicken Teriyaki Rice Burger

Ingredients:
4-5 bone-in ~ skinless chicken thighs
Cooked Japanese rice
Seasoning seaweed

Marinade
1/2 cup soy sauce
1/4 cup teriyaki sauce
2/3 cup packed brown sugar
1/4 cup honey
1 cup chicken broth
1 onion ~ finely chopped
5 cloves garlic ~ minced
2 tbsp. minced ginger root
1/2 tsp black pepper
1/4 tsp white pepper
1 tsp five-spice powder
1 tsp smoked paprika

Tartar sauce
2 boiled egg
1/4 onion ~ finely chopped
2 tbsp. mayonnaise
1 tsp lemon juice
Salt/Pepper ~ taste

Method

1. Put boiled egg inside a mesh sieve & push it through. In a bowl, combine the egg and the ingredients for the tartar sauce & mix well.  Set aside.
2. In another large bowl, combine all the ingredients for the marinade.  Whisk together until smooth.  Add the chicken thighs to marinade; cover & refrigerate for 2 - 24 hours.
3. Grill the chicken, moving it around the grill as needed & turning twice until the chicken is cooked.
4. While the chicken is cooking, simmer the marinade for 3-5 mins until it is thickened.  During the last five mins, the chicken is on the grill, glaze the chicken with the marinade.
5. In a separate pan, heat some sesame oil.  Place round molds on top & fill with cooked rice.  Cook the rice on both sides.
6. Transfer rice patties onto plate, wrap the patties with seaweed, top with lettuce, teriyaki chicken & tartar sauce followed by second wrapped seaweed patty.

Angel Food Cake (Ver 2)

Ingredients
12 egg whites / 425ml
425g granulated sugar
140g cake flour
1 tbsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method

1. Adjust the oven rack to the middle position & preheat to 180 deg.C.  Sift cake flour & set aside.
2. Combine egg whites, sugar & vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Mix on low (speed 1) about 1 min, then increase to medium-low (speed 4) & whip 3 mins; the whites will be dense & dark.
3. With the mixer still running, add lemon juice & salt.  Immediately increase to medium (speed 6) & whip 3 mins more; the meringue will be thin but foamy.  Increase to medium-high (speed 8) & continue whipping about 2-4 mins until the meringue is glossy white & thick enough the pattern left by the wire whisk.
4. Sprinkle cake flour on top & stir with a flexible spatula to roughly combine.  Switch to a folding motion, scraping from the bottom up & folding through the center until no pockets of flour remain.
5. Scrape the batter into a 10" aluminum tube pan & bake for 45 mins until the cake is puffed, golden & firm to the touch.
6. Invert pan onto its stilts & cool until absolutely no trace of warmth remains.  Slide an offset spatula around the sides of cake to loosen, remove the insert & slide spatula under the bottom as well.  Flip onto a serving plate.

Onde-Onde Cookies

Ingredients (A)
280g butter
180g caster sugar
1/2 tsp salt
50g milk powder
40g egg yolk (from 2-3 eggs)
1/2 tsp vanilla essence
1/2 tbsp. pandan paste

Ingredients (B)
80g ground Almond
30g desiccated coconut

Ingredients (C)
360g Top flour
30g glutinous rice flour

Topping
20g coconut oil (more as desired)
200g butterscotch chips
60g gula melaka ~ grated
50g desiccated coconut

Method

1. In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy
2. Add ingredients (B) into butter batter & beat till well combined.  Sieve in ingredients (C) & beat till dough forms.  Wrap the dough in a clingwrap & chill for an hour
3. Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently.  Repeat this step till the dough become pliable)
4. Roll the dough with rolling pin about 3-4cm thickness.  Use a tart cutter & cut out the shape of each cookies.  Transfer the cookies to baking tray lined with parchment paper.
5. Bake cookies in a preheated oven @150 deg C for 18-20 mins.  Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely.

Topping Prepare

• In a microwave use a safe bowl add in butterscotch chips & coconut oil.  Heat it up for 20 sec or more & stir the mixture till well melted.

Assemble

• Scoop a spoonful of melted butterscotch onto the cookies.  Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut
• Leave it in room temperature till the butterscotch harden & ready to be eaten.  Store the cookies in air tight container.

Coconut Custard on Glutinous Rice Cake aka Kuih Seri Muka/Kuih Salat

Glutinous Rice
5 young pandan leaves ~ Rinsed
250g glutinous rice ~ wash & drain in a sieve
125ml water
1/2 tsp salt
125ml freshly coconut milk ~ undiluted
50 blue pea flowers ~ boiled with 1/4 cup water

Custard Layer
5 eggs ~ stir thoroughly & sieve
100g young pandan leaves ~ wash & cut 1/4 cm long
150ml undiluted fresh coconut milk
2 tbsp. plain flour
1/8 tsp salt
115g sugar
90ml water

Rice Method:

• Line bottom of 18 x 18 x 5cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly; top with pandan leaves & then remaining rice.  Add water & sprinkle with salt.  Steam 10 mins over rapidly boiling water.  Drizzle with coconut milk, mix thoroughly & steam 20 mins.  Discard pandan leaves; drizzle with blue pea juice unevenly & continue to steam 5-10 mins.  Check that rice is cooked; if not drizzle with 1 tbsp. water & steam a few minutes.  Toss to mix the colours slightly; press into an even, compact layer with a wet spatula or spoon.  Cover & steam another 5 mins.

Custard Method:

• Blend coconut together with pandan leaves, strain to 150ml & discard the pulp.  Then add flour, salt sugar & water.
• Cook coconut milk mixture over medium heat till gently simmering; stirring to dissolve the sugar.  Remove from heat.  Pour half slowly into eggs; stir to mix eggs & coconut milk evenly.  Next add eggs to remaining coconut milk & cook combined mixture over low heat; scraping bottom & sides of pot to prevent lumps till slightly thickened.

Method:

1. When rice is cooked, pour custard onto rice.  Reduce heat to lowest possible.  Keep steaming water just below boiling point with the steamer's cover slightly ajar if necessary.
2. Steam till custard is just set in the middle about 35-40mins depending on steaming temperature & thickness of custard before steaming.
3. Test by inserting skewer in the middle & wriggling slightly.  If skewer comes out clean, it's done!
4. Remove the pan to a wire rack.  Allow to cool completely & set 3 hours or so.  Unmould by lifting parchment paper onto chopping board.  Cut with an oiled knife, scraping knife after each cut.

Nutella Tart

Ingredients:
175g salted butter
45g condensed milk
260g All Purpose flour
Nutella

Direction:

1. Mix butter & condensed milk in a stand mixer till well combined.
2. Add flour & mix on low speed till the mixture is like rice grains.  Switch to spatula & mix by hand till a soft smooth dough & not crumbly.
3. Wrap with cling wrap & rest in the fridge for 20 mins
4. Form 10g balls & press using a tart mould & place it on a tray with parchment paper.
5. Bake the tart shell @ 160 deg C for 10 mins.  Remove from oven & let it cool slightly.
6. Pipe Nutella onto tarts & return to bake @ 130 deg C for about 15 mins.  Then increase to 150 deg C for another 5 mins.
7. Remove from the oven & allow to cool completely; pack in airtight container.

Note:

If Nutella is too soft, chill in fridge for about 10-15 mins.  Check & feel for firmness; don't let Nutella harden too much.

Durian Fritters

Ingredients
120g self-raising flour
1 tbsp. rice flour
1/4 tsp salt
100ml coconut milk ~ thick
225g durian flesh ~ mashed
40g caster sugar

Method:

1. In a food processor, combine the self-raising flour, rice flour & salt.  Mix well.  Then add coconut milk, sugar & mashed durian; mix into a sloppy batter.
2. Heat enough oil for deep frying in a wok over medium heat.  Use an ice-cream scoop to scoop out the batter & drop into the hot oil.  Do this in batches so you don't overcrowd the wok.  Deep-fry until the fritters are cooked through & golden..
3. Remove fritters as it cooks & drain on paper towels.  Cool slightly before serving.

Note:

If don't have self-raising flour, can substitute with 1 cup AP + 1-1/2 tsp baking powder + 1/2 tsp salt

Doritos Fried Mac "N" Cheese

Ingredients
Mac "N" Cheese ~ Leftover
2 cup Doritos ~ crushed
4 eggs ~ beaten
2 cup All Purpose Flour

Method:

1. Place leftover Mac "N" Cheese onto a parchment lined baking sheet.  Spread evenly & freeze for 2 hours in the freezer
2. Crush Doritos using hand or place it in a food processor & finely crush until they resemble bread crumbs
3. Cut the frozen Mac "N" Cheese into any shape.
4. Batter cut pieces into flour, egg & Doritos crumbs; double dip into egg & crumbs again.
5. Deep fry for 1-2 mins in oil @ 375F or until golden brown; then drain on a paper towel.  Serve & enjoy!

Durian Cheesecake

Ingredient (A)
300g Durian Flesh (Mao Shan Wang is very good)
250g Cream Cheese (Philadelphia)
6 egg yolks
70g caster sugar
60g butter ~ melted
100ml fresh milk
70g cake flour
20g corn flour
1/4 tsp salt

Ingredient (B)
7 egg white
1/4 tsp cream of tartar
70g caster sugar

Method

1. Preheat over to 200 deg C (Top & bottom heat ~ No fan).  Spray 8"x3" round cake pan with non-stick spray.  Line with baking paper.
2. Whisk cream cheese till smooth over a warm water bath.  Add yolk & whisk one at a time.  Then add sugar & melted butter into the batter.
3. Blend durian flesh with milk, sieve & add to batter.  Remove from water bath, sieve in flour, add salt & fold into mixture.
4. In another bowl, whisk egg white at low speed till foamy.  Add cream of tartar & beat at high speed till bubbles become very small but still visible.  Gradually add sugar & beat till just before soft peaks.
5. Fold egg whites into 1/3 at a time.  Pour into cake pan & tap the pan on the counter to release air bubbles.
6. Place warm water (40-50 C) & bake on the bottom-most rack in a preheated 200 deg C oven for 18 mins.  Lower to 160 deg C for 20 mins.  Then 140 deg C for 10 mins & turn off the oven & leave the cake in the closed oven for 10 mins.  Open the door slightly at the end of the baking for 10 mins for the cake to cool.
7. De-pan the cake carefully using a sheet of baking paper to prevent the top from sticking.

Black Pepper Crabs

Ingredients:
4 fresh crabs ~ clean & steam for 10 mins.
60g butter
3 tbsp black peppercorns
1 tbsp white peppercorns
5 cloves garlic ~ chopped
5 shallots ~ chopped
5 red bird's eye ~ sliced
1/2 cup curry leaves
1 tbsp ground tau cheo (salted bean paste)
3 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp sugar
1/4 cup water
Salt

Method

1. Prepare the peppercorns by pounding with mortar & pestle, slightly coarse.  Then toasted the pounded peppers till aroma.
2. Heat up a wok with butter, saute the chopped garlic, onion and sliced red bird's eye for 1-2 mins till the onion translucent.  Add the curry leaves and cook for 1 mins.
3. Then add in the pepper and saute till peppery aroma for about 2 mins.
4. Add 1/4 cup water, tau cheo, oyster sauce, light soy sauce, sugar and let it boil for about 3 mins.
5. As soon as the mixture boils, add the cooked crab & stir to combine well with mixture.  Turn the heat to medium, cover the wok with its lid & let it cook for 3 mins.  Dish out & serve immediately