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 ...

  CHINAMAN'S SALAD  Gained a lot of weight during CNY, so I'm going on a low carb diet for a month or two to try to lose a couple of kilos..... This recipe was inspired by a meal I had in a cafe a few months ago..... Ingredients  2 eggs  Carrot  Cucumber  Baby butterhead lettuce  2 tablespoons Crispy pork lard and oil  1 tablespoon Spicy black bean paste  1 tablespoon Oyster sauce  1 tablespoon Sesame oil  1 tablespoon black rice vinegar 100g minced pork Method  In a pot of hot salted water cook the eggs for 7mins and dunk it into cold water...... Peel the shell off and cut into halves  Cut the carrot and cucumber into thin strips and dress with the black bean sauce, vinegar and pork lard  Marinade the minced pork with sesame oil and oyster sauce.  In a pot of hot water, cook the pork till it changes colour...... Do not overcook it..... Drain the water and put it aside..... On a plate, line it with butterhead let...

  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 t...

  SEAFOOD PAO FUN  This was one of the hottest hawker dishes in Singapore! Every former Chef, TV star and their dogs started opening hawker stalls selling this dish, and I can understand why. Put rice in a bowl with some really fantastic broth, meat, seafood, some crispy fried eggs and crispy fried puffed up rice, and on a cool night like today, see snaking queues forming in front of the stall! Just finished off that bowl and the warm feeling in the body is the perfect thing for today's cool weather! There's no right or wrong way to make this broth, and my version uses lots of prawn heads, stock make from boiling chicken for my dogs and some condiments thrown together in a pot. If u don't have that many prawn heads, u can substitute with dried prawns, dried oysters of scallops, whatever dried seafood u may have. You can substitute the homade chicken stock with come chicken cubes. These are what I used to make mine...... Ingredients  1. 500g prawn heads  2. 2 tablespo...

  EMPEROR NOODLES Now this is one of my favourites.... Emperor noodles with pork slices.. I use the most tender cut if pork, so ask your butcher for the most tender cut available ....... Liked it so much I decided to sell it on my food delivery platform, That Bloody Botak. This is how it's done..... Emperor noodles, aka Wong Tai mee, cooked for 3mins and rinsed and drained Garlic chives, cut to size Chillies, thinly sliced Bean sprouts Garlic, minced One big onion, sliced Sliced pork 2 tablespoons Chinese rice wine 1 tablespoon light soy sauce 1 tablespoon Oyster sauce 2 teaspoons sesame oil 2 teaspoons minced candied orange peel 2 teaspoons sugar 1 tablespoon corn flour Method Marinade the pork with all the sauces, Chinese rice wine, sesame oil, sugar, orange peel and corn flour for at least 30mins In a hot wok, add some oil and fry everything except the noodles till it's almost cooked Add the noodles, mix it thoroughly do a taste taste, add some soy sauce if necessary and it...

  DRY PORK CURRY  When I was running a car repair shop in Damansara Jaya, there used to be this Chinese chap fan stall that makes the best dry pork curry I've ever tasted! This is my take on that dish.  Ingredients  150g pork belly slices  2 shallots  5 small cloves of garlic  A 1.5cm knob of ginger  A stalk of lemongrass  2 tablespoons meat curry powder  Half teaspoon turmeric powder  1 teaspoon cumin powder  1 teaspoon fennel powder  A piece of cinnamon stick  3 cardamom pods 1 star anise  A sprig of curry leaves  3 tablespoons coconut milk  A pinch of salt  Water Method  In my manual food processor, put in the garlic, shallots and ginger and do the peranakan workout till it becomes a paste. This is very good for those with anger management issues  Once that's done, mix it with all the spice powders  In a hot pan with some oil, sautee the cardamom pods, star anise, curry leaves, ci...

  CANTONESE CHOW MIEN  This might sound weird to some, but Chinese celebrate the birthday one last time for a person who has recently passed on. My mother-in-law passed away quite a few months ago. Today is her birthday, so they are celebrating it with all of her favourite foods. Being the good son-in-law I am (my father-in-law will be violently objecting in hell), I made siu yoke and birthday noodles for her. The regular Cantonese chow mein does not have meat in it, but since we're gonna eat it too, I put marinaded slivers of pork loin inside. They have bean sprouts but I left that out too. Hell, what does a Baba know about Cantonese food, right?😜😜😜 So here's what u need and how to do it. Ingredients 2 portions of dried egg noodles   Light soy sauce  Dark soy sauce  Oyster sauce  Sesame oil  Corn starch  Chinese rice wine  8 slices of pork loin, thinly sliced and cut to slivers  Carrot, cut to slivers  Chilli, cut to slivers...