BAKWAN KEPETING

By That Bloody Botak

 BAKWAN KEPETING


Bakwan kepeting is a southern nyonya dish...... The star of the show is the meatballs that's made with minced pork, prawns, crab meat and bamboo shoots....... Bakwan means meatball, kepeting is crab in the peranakan language...... This was something my grandma used to make, and I've not had this since she passed, so I decided to give this a shot and buy, it didn't disappoint! It's a pretty tedious job, peeling the crab for its meat, but done correctly, this is a dish made in heaven! Here's what u need.......



Ingredients 

1. 150g minced pork 

2. 150g crab meat 

3. 150g prawns, peeled and chopped into small pieces 

4. 70g bamboo shoots, diced 

5. 2 teaspoons soy sauce 

6. 1 teaspoon white pepper 

7. 100g turnips, cut to strips 

8. 100g bamboo shoots, cut to strips 

9. 5 cloves Minced garlic 

10. 1 small egg

11. Corriander leaves to garnish 



Method 

Boil the crabs and prawn shells. Save the water as it will be used as stock 

Mix the peeled crab, prawns, diced bamboo shoots and minced pork with pepper, soy sauce and one egg. Make them into balls and put it in the fridge for a hour or so 

With some oil, fry the garlic till golden brown and remove them 

In that same pot, put in the turnips, bamboo shoots and the earlier stock and bring to a boil 

When the soup is boiling, put in the meatballs and let it boil for a further 10mins. Now taste it and if u need to, add some more soy sauce.

When that's done, put it in a brown and garnish with the fried garlic and corriander leaves 


This is best served with a plate of steaming hot rice and a bowl of sambal balachan! 


Hope u enjoy it as much as I do! Take care, and stay safe everyone!

These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beaten egg. Make sure everything is properly covered by the eggs  In a
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry the prawn heads till crispy  Use a potato masher and mash up the prawn heads 
Read more