Apple Crumble Pie

Hubby picked some apples from the garden, gave to me and said: 'I think you should know what I want to have for coffee'. And he went out and did some errands. Okie dokie, boss! It's time to work. 30mins later, the 'thing' he wanted is ready. Enjoy! :)

Ingredients
150g butter
2 dl flour
1 tsp baking powder
3 dl oats
120g sugar
4-5 medium-sized green apples-Granny Smith or apples from your garden

Method

1. Preheat oven to 200 degs.
2. Melt butter in a pot.
3. Core and cut your apples. I have them in wedges. 
4. Arrange them on a baking pan.
5. Stir in sugar till melted and add flour, oats and baking powder. 
6. Mix well.
7. Pour mixture onto the apples and distribute them evenly.
8. Bake at 20-25 mins or till golden brown.
9. Serve with vanilla sauce or ice-cream. Yummy!

Stir-fried Noodles

I love my noodles and needless to say, this runs in the blood of my kids. They eat their noodles up in no time-and they like it PLAIN. How tasteless! So, I have created some versions of noodles, using pasta and make them into chinese-styled. Basically, you can use all sorts of ingredients that you can rummage from the fridge. I like my noodles with a variety of vegetables, meat or seafood. Have some chillies with these noodles and you will be slurping all up plus a big glass of water. ;)

By the way, there is no specific amount of ingredients as this is more of how much of 'stuff' that you would like to have in your noodles.

Ingredients
Some pasta of your choice- usually, I use linguine, spaghetti, cappelini or bavette.
Cabbage-shredded/sliced thinly or other vegetables of your choice
Sliced bacon
Sliced carrots
Sliced paprika
Fish cakes / Fish balls (you can get from Asian shops)
4 cloves of minced garlic
Some prawns or some thinly-sliced pork
2-4 tbsps dark soya sauce
2-4 tbsps soya sauce

Method

1. Heat up some oil in a big frying pan. 
2. Fry garlic till fragrant. 
3. Add your ingredients according to the duration of cooking time. For example, meat first, then vegetables (from hard to soft type)
4. Add soya sauce and stir the mixture well and fry them till cooked.
5. At the same time, cook your pasta. 
6. Drain your pasta and save some water from the pot.
7. Add pasta into the ingredients mixture and add in dark soya sauce plus some saved water. Mix the pasta and ingredients at low heat. Stir well to cover all pasta in colour.
8. Serve them warm. You can have chilli sauce or cut chillies as dipping sauce.

Fried Chicken

Spices

I found a pretty good combination from these spices to make these fried chicken. They are finger-licking, to our tastebuds. The only downside is, your stove would be messy but it's pretty worth it once you sink your teeth into these yummy and juicy meat. Hmm..to save some cleaning up, maybe you can try to grill them on your barbecue pit. :)

Ingredients
10 chicken drumsticks or equivalent amount of thigh meat
Spices (in the 1st picture)
3-4 tbsps kyckling krydda
3-4 tbsps American BBQ Spice
1/2 tbsp curry powder
2-3 tbsps honey
1 tsp salt
30ml of water

Method

1. Combine all spices, honey, salt, water and mix them well. 
2. Marinate chicken with the spice mixture and leave it overnight or at least 3 hrs.
3. Heat up some oil in a frying pan and fry them in batches till cooked and slightly browned. 
4. Serve them warm.

Thigh meat

Drumsticks

SH Mooncakes

Yummmy!

Red Bean Paste

My first attempt! I made some SH mooncakes over the weekend. I'm very pleased with the outcome. Unfortunately, I can't share the dough recipe here as it was given by a friend. (Thank you, Sharon Yet!) But generally, the ingredients are red bean paste for the filling; flour, custard powder, butter, milk, icing sugar and corn starch for the dough. Therefore, it's pretty easy to find similar recipes out there. Try it if you have some time to spare. The tedious part would be cooking the red bean paste. Sit on a chair and have a book in hand while stirring. This kept me awake. ;) 

Red Bean Paste 
Ingredients 
400g of red beans
150g sugar
120ml vegetable oil

Method

1. Soak red beans overnight. 
2. At medium heat,cook red bean in a pot of water till cooked. This takes about 30 mins.
3. Let red beans cool down and blend them in a food processor till very fine. Add some water from the pot of cooked beans.(for easier blending) 
4. Transfer all the beans to a non-stick frying pan, add sugar and stir them continuously. 
5. Add oil gradually and continue stirring all the time. This takes about 1 hour. Do make sure the paste is not burnt. 
6. The paste is ready when it's thick and doesn't drop from the spatula. The time taken to cook the paste depends on the amount of water added during the blending process. If you have added a lot of water, then you would need to cook much longer.
7. Let the paste cool down completely before proceeding to making the mooncakes. 

Dough
Some sites to refer to: Nasi Lemak Lover or Vivian Pang Kitchen

Salmon Curry

Ingredients

Ta-dah!

It has been quite a while since I last cooked fish curry. I have not tried other fish over here, except salmon and I think it's not too bad. I can't be too choosy over here. ;) This dish comes with great appetite since the weather has been rather cold and wet out there lately. Spicy and full of flavours. Hmmmm....so satisfying!

Ingredients
400 g of salmon (marinated with some salt)
Half a head of white cabbage (sliced)
1 aubergine (sliced)
100g sugar snaps
100g french beans
1 medium-sized onion (sliced thinly)
12 cherry tomatoes (or other types)
1/2 tsp fennel seeds
1/2 tsp cumin seeds
a handful of curry leaves
3 cloves of minced garlic
300-500ml of water
3 packs X 25g Baba's fish curry powder (or any curry powder that you can get from Asian shops)
lemon juice and salt to taste

Method

1. Heat up some oil in the pan and fry cumin and fennel seeds till fragrant.
2. Add in garlic and onion, fry till cooked.
3. Add in all vegetables, fish curry powder and fry for about 8-10 mins.
4. Add water and simmer at medium high heat for 10 mins.
5. Add salmon, lemon juice and salt to taste. Continue to simmer for about 10 mins and turn off heat. Leave the pan on stove till heat is switched off completely.
6. Serve warm with rice, couscous, bulgur or bread. 

Curry Puffs

Hmmmmmm... these are so good for tea, party, breakfast or supper! :) Made these for a party some time ago and thought I could share the recipe. My brother-in-law requested for 50 pieces (for the party) and he ate 8 or 10, maybe. However, I do miss those juicy big curry puffs from IKEA MALAYSIA.

Ingredients
400g plain flour, sifted
1/2 tsp salt
175g butter
180ml cold water

Filling
200g chicken fillet (diced)
1 medium-sized yellow onion (diced)
4-5 medium sized potatoes (diced)
2 tbsp meat curry powder, mixed with enough water to form a paste
1 stalk curry leaves (use leaves only)
2cm cinnamon stick
1 star anise
120ml water
Salt and sugar to taste

Note: Chicken fillet is optional. I omitted and replaced with another 4 medium-sized potatoes. You can add more curry powder and some chilli powder if you like spicy curry puffs.

Egg Wash
2 egg yolks + 2 tsp egg whites

Method

Filling

1. Heat oil and fry onions till soft. 
2. Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1-2 mins.
3. Add potatoes and fry for 2-3 mins.
4. Add chicken and fry for another 1-2 mins. Pour in water and season with salt and sugar, to taste.
5. Cover and cook until potatoes turn soft and filling becomes dry. 
6. Dish out and cool the filling thoroughly.

Dough

1. Put sifted flour and salt into a mixing bowl. 
2. Using your fingertips, rub butter into flour until it resembles fine breadcrumbs. 
3. Make a well in the centre and add in cold water to bind. 
4. Turn the dough onto a floured tabletop and roll out to 1/4 cm thickness. 
5. Cut into rounds with a 5cm round pastry cutter. 
6. Put a teaspoon of filling in the centre of each pastry. 
7. Fold pastry into half to enclose the filling.
8. Seal by pinching and fluting the edges. 
9. Splash a thin layer of egg wash on each puff.
10. Preheat oven to 200 degs and bake the curry puffs for about 20 mins or till golden brown. Alternatively, you can fry them in oil till golden brown and drain on kitchen paper.
11. Serve warm or at room temperature.

Carrot Cake

Cutie Carrot Cake

Delectable!

I bake this very often as it's a classic favourite with my kids and hubby. It's easy to bake and you can serve it for afternoon tea or as a dessert. If you want a cake with more moist, you can replace the grated coconut with 1 medium-sized banana-roughly mashed. We like ours, minus the grated coconut and walnuts. ;)

Ingredients
125g self-raising flour
1 tsp ground cinnamon
2 medium-sized eggs (beaten)
125g soft light brown sugar
100 ml vegetable oil
175g grated carrots (about 2-3 medium-sized carrots)
a pinch of salt
25g grated coconut (optional)
2 tbsp chopped walnuts (optional)

Cream Cheese Icing
4 tbsp butter-softened and at room temperature
55g cream cheese
140g sifted icing sugar
1 tsp lemon juice

Method

1. Preheat oven to 180 degs and grease a 20cm/8 inch square pan and line with baking paper. 
2. Sift flour, salt and cinnamon into a large bowl and stir in the brown sugar. 
3. Add the eggs and oil to the dry ingredients and mix well.
4. Stir in carrots, coconut and chopped walnuts.
5. Pour the mixture into the pan and bake for 20-25 mins, or until just firm to the touch.
6. Leave to cool completely.
7. Meanwhile, beat cream cheese, butter, icing sugar and lemon juice together, till light and fluffy.
8. Turn out the cake from the tin. 
9. Spread the top with the icing and decorate with grated carrots or walnut pieces.
10. Serve immediately.

Braised Minced Pork with Zucchini

You can whip this up in less than 20 mins. Alternatively, chicken can be used. Just try not to overcook the zucchini. Simply yummy. Another bowl of rice, please!

Star of the day

Ingredients
300g of minced pork/chicken (marinated with dashes of salt, pepper, shaoxing wine and sesame oil)
3 cloves of minced garlic
1 medium-sized ekologisk zucchini (cut into cubes)
2 tbsp soy sauce
1 tbsp dark soya sauce
salt to taste


Method

1. Heat up a pan with 2 tbsp of oil and fry minced garlic till fragrant.
2. Add in minced pork and fry till browned.
3. Add in 30 ml of water, soya sauce, and continue frying for another 5 mins. 
4. Add in zucchini and fry for 3mins or till almost soft. Add in dark soya sauce and salt (if needed) and turn off the heat.
5. Serve warm with rice or plain vermicelli. Enjoy!

Linguine Bolognese

Bolognese sauce-it's a headache! My kids love bolognese-styled pasta but have always dislike the one I cook. I love to add in all the vegetables for all the vitamins and minerals but they can't be visible. Otherwise, my kids will turn their noses and eyes away. A cheat way that I have learnt from my friend (Thank you, Esther) is to blend all the vegetables and make them into a sauce for bolognese. Oh! This time round, I have decided to skip the onion. Both munchkins gobbled up their pasta very quickly and asked for more. 

I'm a happy mummy! :)

Blended vegetables

Bolognese Sauce

Yummy!

Ingredients
500g of minced beef
1 medium red bell pepper
1 medium carrot
1 medium yellow bell pepper
4 tomatoes
2 tsp thyme
2 tsp oregano
2 tsp basil
2 tsp salt
2 pieces bay leaf
1 tsp black pepper
2 tbsp butter
2 X 500g crushed tomatoes (store bought)

* Onion is optional and add more salt if needed

Optional
Grated parmesan

Method

1. Cut all vegetables and blend them till pureed. Set aside.
2. Heat up a pan with butter and fry minced beef till browned.
3. Pour minced beef into a pot and add in vegetable puree.
4. Cook at medium heat till boiling point and add in all spices and crushed tomatoes.
5. Simmer at low heat for 25 mins and turn off heat but keep the pot on the stove.  
6. In the meanwhile, cook your desired pasta and top up with bolognese sauce and grated parmesan before serving. 

Baked Parmesan Zucchini

Delicious. Quick. Nutritious. You need about 20 mins and you have a plate of mouth-watering zucchini ready for your meal. Complete this with other main courses. I would put more parmesan in my next round. 

Ingredients
2 medium-sized zucchini, cut into halves and quartered lengthwise.
1.5 cups of grated parmesan
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp black pepper 
In a bowl,mix parmesan, oregano, basil, thyme, salt and black pepper and combine well.

Method

1. Preheat your oven to 200 degs and grease and line a baking pen with a baking paper.
2. Arrange your zucchini on the pan and sprinkle the parmesan mixture generously, all over them.
3. Bake for 15-20mins till the tops begin to brown.
4. Serve immediately.

Recipe is adapted from DamnDelicious.net

Baked Honey Garlic Chicken

Want to have some crunch in your chicken and yet an 'oil-splatter-free' stove? This is the dish that you can get the crunch, the oompph and 'no-mess' in the kitchen. My boy gobbled up 5 pieces! A rare event as he is not a big fan of meat. 

Ingredients
800g thigh meat-cut into bite-sized and marinated with dashes of salt and pepper
1/2 pack of Panko (can be bought from Asian store)
2 medium eggs-beaten

Honey Garlic Sauce
4 cloves of minced garlic
6 tbsp honey
1 tbsp tomato ketchup
3 tbsp soy sauce
1 tsp salt
1 tsp sugar
2 tsp of cornstarch mixed in 1 dl of cold water

Method

1. Preheat oven to 200 degs and grease a baking pan with some oil.
2. Dip chicken into the egg mixture and coat well with Panko. 
3. Put chicken into baking pan, drizzle some oil over them and bake for 15-20 mins or till golden brown.
4. Heat up a pan with some oil.
5. Fry garlic till fragrant and add in honey garlic sauce, except the cornstarch mixture.
6. At medium heat, let it simmer for 3-5 mins. The sauce will thicken. Add in cornstarch mixture. 
7. Stir well and add in chicken. 
8. Mix well till all the chicken is coated with sauce. Turn off heat.
9. Serve warm with rice or any other main dishes.

Recipe is adapted from Damn Delicious.net

Fried Rice

What can you do with leftover white rice? Keep them in the fridge and use them to make a simple lunch, on the following day. Fried rice is best done with cold rice. You can use all sorts of ingredients to make it a complete meal. I usually have sausage, carrots, eggs, corn, peas or french beans. Basically, whatever vegetables that you can rummage in the fridge or pantry, use them! ;)

Fried rice with sausage,carrots, eggs and french beans

Fried rice with eggs

Ingredients
5 cups of leftover rice (kept in the fridge)
2 cloves of minced garlic (optional)
1 carrot (cubed)
1 cup french beans (cubed)
1 cup sausage (cubed)
3 eggs (beaten and add a dash of salt+pepper)
2 tbsp oil

Method

1. Heat up oil in a pan. 
2. Fry minced garlic till fragrant. 
3. Fry sausage till browned. Push aside. (Add a little more oil for frying eggs, if needed)
4. Add beaten eggs and as they start to cook, 'scramble' the eggs.
5. Add in carrots, french beans and any other vegetables that you fancy.
6. Fry for about 3 mins. Use medium to low heat while frying.
7. Add in cold rice and mix around quickly. Try to 'un-clump' your rice. 
8. Fry for another 5-8 mins. You can add 2-3 tbsp of soya sauce if you prefer a saltier outcome.
9. Turn off heat and stir fried rice till mixed well. 
10. Serve warm.

Note: I use ekologisk vegetables and sausage as this dish is cooked mainly for my kids. 

Oreo Ice-Cream Cake

An ice-cream cake for a special occasion, birthday or party? A pretty easy cake to make. All you need is to do it 1 or 2 days before. A few store-bought ingredients will make this cake presentable and hopefully, a 'wow' factor. You can choose your fillings as what you like. Mix and match is the key here. I find it a little too sweet as I have added the dark chocolate chips. If I make this combination again, I would not use the chips. AND Twix. But the caramel is so goooood. Okay, perhaps half of it. ;)  

Vanilla ice-cream, OREO and Twix 

Store-bought chocolate sponge cake -cut into desired size

Ice-cream, OREO, Twix and chocolate chips-beaten till combined

Ready to be frozen

Top layer-chocolate sponge cake

Frost with whipped cream

Melted dark chocolate as decor

Final Product

A slice of the yummy ice-cream cake

Ingredients

2 litres of vanilla ice-cream

1 pack of 150g of OREO cookies

1 pack of Twix

2 layers of chocolate sponge cake (I have used ICA's brand)

50g of dark chocolate chips (optional)

3 dl of whipped cream

1 pack of baking dark chocolate

some cocoa powder

Method

1. Line your baking pan with clingwrap. This makes it easy for removal later. 
2. Remove the cream from Oreo cookies, place these cookies and Twix in a ziplock bag and crush them with a rolling pin. You can have a variety of sizes (small bits and powderish). Keep some 'powderish' Oreo for decoration.
3. Cream ice-cream, crushed cookies and dark chocolate chips till combined. Use low speed.
4. Put 1 layer of chocolate sponge cake in the baking pan as the bottom layer. 
5. Scoop the ice-cream mixture into the pan and level it. 
6. Put the 2nd layer of chocolate sponge cake on top. Cover the cake with the cling wrap and freeze it overnight.
7. Transfer the cake to a plate or a cake holder. Beat 3dl of whipped cream and use it to frost the cake. You can use a spatula or a spoon. Work quickly to avoid melting. 
8. Sprinkle some 'powderish' Oreo at the sides of the cake and freeze it for 30 mins. 
9. In the meanwhile, melt dark chocolate in the microwave or over a pot of boiling water. 
10. Line a pan with a piece of parchment/baking paper and sprinkle some cocoa powder.
11. Next, use a spoon and drizzle the melted chocolate all over a baking/parchment paper. You can create your own design. I did the 'scribbling' method. 
12. Sift some cocoa powder on the melted chocolate and let them set in the fridge for 30 mins.
13. Sprinkle the rest of the Oreo on the cake and layer the chocolate on top. You can break them into desired sizes.
14. Pipe some whipped cream as decor and top with Oreo cookies.
15. Serve it as soon as the decoration is done. 

Braised Minced Pork with Soy Beancurd/Tofu

This is a big hit with my kids. "Give me more tofu" is the repeated phrase while gulping down their rice. A very simple dish but yet nutritious and 'lip-smacking'. You can use basically all types of tofu. I use Morinaga's Firm Silken Tofu that is found in most Asian shops. Enjoy!


Ingredients
1 box of tofu
3 cloves of garlic-minced
200g minced pork (marinated with 2-3 pinches of salt+pepper)
2 tbsp oyster sauce
2 tbsp soya sauce
1 tbsp dark soya sauce
1/2 dl water

Optional
Enoki mushrooms (separate them and trim off the 'sandy' roots)


Method

1. Heat up a frying pan with a dollop of oil.
2. Fry garlic till fragrant and add in minced pork.
3. Fry till pork is slightly browned. Add in oyster sauce, soya sauce and dark soya sauce. 
4. Continue stirring and add in water and enoki mushrooms.
5. Let it simmer for a few minutes.
6. Gently, slide in tofu and turn off the heat. Cover the lid of the pan and let it simmer for another 3 mins.
7. Use an angled spatula to lift up the tofu onto a serving dish. Pour the rest of the sauce+minced pork around it.
8. Serve warm with rice.

Pork Stew with Mashed Potatoes

Apples from the garden

Pork Stew

What can I do with some apples from the garden? A stew, a pie or some jam? Combined with some pork, dried apricots, these apples could find their place in the same pot. They are like Granny Smith's-sourish which my kids find them fanciful in their mouths. My little hurricanes munch on them very much whenever they are at play in the garden. 
Oh! And btw, my little missy refused to eat her dinner today. Hmmmm...


Ingredients
400g pork tenderloin (cubed) and marinated with a few pinches of salt and white/black pepper
100g dried apricots  
50g of raisins or plums
4 medium sized Granny Smith apples-cored and cut into desired shapes (Mine was cubed and wedged)
2 bay leaves
2.5 dl water
2.5 dl cream
2 tbsp apple cider vinegar
1 tbsp Lea & Perrins Worchestershire sauce
1 tbsp soya sauce
1 tbsp dark soya sauce

Optional

1 medium-sized onion-cut into rings
* Fry onion with butter and season with a pinch of salt and 3 tbsp of sugar. Fry them till soft and brownish.

Method

1. Fry the cubed pork in some butter till browned.
2. Put them into the pot. Add water, dried apricots, raisins/plums, bay leaves, apple cider vinegar, Worchestershire sauce and soya sauce. Boil at medium heat for about 30 mins or till tender. 
3. Add in cream, apples and dark soya sauce. Simmer for another 5 mins at low heat.
4. Switch off heat and let it rest for 5 mins.
5. Serve warm with your choice of main dish. 

You can use any main dish and extra side dishes to complement your meal. I have made with couscous, bulgur, rice, green peas, a green salad and etc. The combination is endless!

Moominland

The iconic Finnish cartoon character, Moomintrollet is well-known over here; in the northern part of Europe. Many children and adults share their profound love and interest in these white hippo-liked creatures. I had my first visit at the landmark in Turku, Finland during summer. It's located on a small island in Naantali. A truly nice place where you can take leisurely strolls and immerse yourself with the characters and what you have probably read from books. We have started to collect their mugs as our collection for home use. Well, a slow start since they aren't cheap. ;)

A train to take you around

Moomin's House

Moomin Mama

Moomin Papa

Jetty 

Showtime

Our collection

Minced Beef Soup

A long afternoon at school today. We got home later than usual and had to make a quick dinner since all of us were hungry. About 30 minutes and ta-dah! A plate of soup; jam-packed with all the vitamins and minerals for our growling tummies. Topped with slices of baguette, smacked with butter. Voila!

Ingredients
1 bunch of celery-sliced
5 medium potatoes-cubed
1 medium carrot-cubed
1 small red onion-cubed
1 can of chickpeas
200g of minced beef
2 litres of beef stock soup/ 3 beef stock cubes
splashes of salt, sage and oregano

Method

1. Boil 2 litres of water with 3 beef stock cubes or 2 litres of beef stock soup
2. Fry onions with a knob of butter till slightly browned. Put into the stock soup.
3. Add celery, potatoes, carrots and boil together with onions and let it boil at medium high heat for about 15-18 minutes. 
4. In the meanwhile, fry minced beef till browned. Add splashes of salt, sage and oregano to taste.
5. Add beef and chickpeas into the soup and continue boiling for another 5-8 minutes.
6. Switch off heat and simmer for another 5 minutes.
7. Serve warm with bread or any other side dishes. 

Sinful Butter Cake

This block of butter cake is simply divine. Moist and crumbly, and full of aroma. Perfect for tea!


Ingredients
220g unsalted butter (at room temperature)
1 tsp salt (whisk into the flour mixture)
200g flour (sifted)
2 tsp of baking powder (added into the flour and sifted together)
50g + 80g of white sugar
4 medium-sized eggs (separated)
60ml of full fat milk

Method

1. Line with baking paper and grease all over a baking pan. (I have used a 10 X 4.5inch rectangular bread pan) Set oven temperature at 180degs.
2. Cream butter with 80g of sugar till soft, light and fluffy.
3. Whisk egg whites and add sugar gradually. Whisk till it is at peak form.
4. Add egg yolk (one by one) and beat till all combined.
5. Add in flour in 2 batches to the butter mixture and beat at low speed. (KA at speed 2-4) while alternating with milk. 1st-flour, then milk and the same process again.
6. Add in half of the egg meringue and beat at low speed.
7. Lastly, fold in the remaining egg meringue with a spatula.
8. Pour into the baking pan and bake for 40-50mins or till the skewer comes out clean. If it starts to crack on the top, you can cover it with an aluminium foil or lower the temperature. I baked the cake at 160 degs in the last 20mins.
9. Let the cake cool down completely before slicing.
10. Serve with your choice of afternoon beverage. Enjoy!

*Recipe is taken and adapted from wendyinkkblogspot and Mrs. Ng S.K.

Chilli Shrimps

Made these lovely shrimps for dinner yesterday. Sweet, sour and spicy. All you need is an extra bowl of rice. Maybe 2. :)

Key Ingredients:
30 large shrimps and marinated with a pinch of salt and a pinch of pepper
1 tbsp cornstarch

Batter Ingredients:
1/4 cup cornstarch
2 egg whites
1 tbsp of cold water

Sauce:
2 tbsp cooking oil
3 tbsp shaoxing wine
4 tbsp vinegar/apple cider vinegar
4 tbsp soy sauce
1 medium size red onion-minced
1 medium size red bell pepper-minced
2 tbsp red chilli flakes
2 tbsp sugar

Method:

1. Whisk the batter ingredients. It should be runny. Sprinkle 1 tbsp of cornstarch onto the shrimps and mix them around.
2. Put the shrimps into the batter mix.
3. Make sure all shrimps are covered with batter and fry them in oil till golden brown. (abt 5mins)
4. Drain all the shrimps with kitchen paper towels.
5. Heat up 2tbsp of cooking oil. Fry the onions and red bell pepper till almost cooked. Add sauce ingredients. Cook at medium heat for about 2 mins. Sauce will thicken.
6. Turn off the heat and mix in all shrimps. Coat them well with sauce.
7. Serve warm.

Recipe is adapted from Aeri's Kitchen.