Chilli Garlic Crab Recipe

Chilli Garlic Crab Recipe, photo by Arnold Gamboa

Chilli Garlic Crab Recipe


  • 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) ūüôā
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons rice-wine vinegar
  • 3 tablespoons tomato paste or ketchup
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 cup chopped shallots
  • 4 cloves garlic, sliced finely
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 4 medium crabs, cleaned and split
  • 1 egg, beaten
  • spring onions and red chilli for garnish


All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!

    1. Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly.  Cut the legs into two pieces.  Then set aside.
    2. Now make up the sauce;  heat the wok over high heat.  Add the oil.
    3. Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
    4. Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
    5. Mix the cornstarch in a 2 tablespoons of water.  Add this runny cornstarch mix to the sauce to thicken it.
    6.  Check the seasoning to taste.  Add a tad more salt if required.
    7. Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
    8. Arrange in a large serving platter.  Pour in the sauce and decorate with chopping spring onions and red chillies.


Serve hot with slices of toast or steamed rice.

Tiramisu Recipe

Tiramisu, photo by JMorton


Tiramisu Recipe

Tiramisu is that indulgent taste of great pudding.  It has that liqueur taste that would satisfy a decadent palate.

Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.


  • 3 cups of strong black coffee, preferably espresso, cooled
  • 3 tbsp caster sugar
  • 6 tbsp Amaretto liqueur
  • 2 eggs, separated
  • 250g mascarpone cheese
  • 250ml whipped cream
  • cocoa powder, to dust
  • 1 packet sponge lady finger biscuits


  1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.

  2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.

  3. Add the mascarpone and beat until well mixed.

  4. Fold in the whipped cream gently with a metal spoon.

  5. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.

  6. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.

  7. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.

  8. Smooth the surface and dust the top with the cocoa powder.

  9. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.

Raspberry Sorbet Recipe

Raspberry Sorbet, photo by JMorton

Raspberry Sorbet Recipe

It is officially summer in the UK.  Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.

What is better than a tasty chilling raspberry sorbet?!!!

Below is a recipe that can be followed easily.  The recipe is from Kenwood. And it shows two ways of making the sorbet.  First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.

Either way you’ll have a refreshing raspberry sorbet.


500g fresh raspberries
200ml cold water
125g caster sugar


  1. Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
  2. Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
  3. Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
  4. Repeat twice then leave to freeze solid.
  5. About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
  6. Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.

The Greatest Love – KDrama Review

The Greatest Love

The Greatest Love – KDrama Review

If you are new to Korean Dramas (KDramas), there is no better one to start that this classic romance drama.  It is a comedy of manners in the celebworld.  It also shows that celebrities are as important and popular as their fans want to be.  The fans can put you up and they can also bring you down in a heartbeat.

It starts two of Korea’s most charming and most accomplished actors, Cha Seung-won and Gong Hyo-Jin.

Cha Seung-won plays Dokko Jin, a much loved action film superstar. ¬†His character is a caricature of the perceived indulged life of celebrities. ¬†He is egotistical, arrogant and self-centred. ¬†Cha’s height and frame is perfect for his role.

Gong Hyo-Jin plays Go Ae-Jung, who was once the most popular member of a girl group National Treasure Girls until she was involved in a scandal.  Suddenly she lost all her fame and fanbase.  She was still in showbiz but as a C-List, taking every minor role going to make a living for her family.

Dokko Jin has an artificial heart transplant and he wears a heartbeat monitor to maintain a normal 60-90 heartbeat per minute.

He then meet Go Ae-Jung and before he knows it his heartbeat is soaring above the hundred. ¬†He was attracted to Go Ae-Jung and really bothered by the signature song of National Treasure Girls’ Thump Thump.

Despite himself, he did confessed himself to Go Ae-Jung his feelings in a very clumsy way.  He told Go Ae-Jung that he likes her even though she is not worthy and beneath his level.  Go Ae-Jung agreed with him and just laughed off his confession because she did not feel anything for him.

This turn of events only made Dokko Jin more attracted to Go Ae-Jung and started questioning his persona, physical and mental health but ultimately came to the conclusion that he is just too darn perfect!  LOL Cha Seung-won was just too adorable with his Dokko character.  His shower scenes were gorgeous body of work.  Hahaha

The chemistry between the leads were just amazing.

This drama is one of my top 5 Korean dramas and I have watched several hundreds or even thousand of them.

Aglio Olio with Shrimp Recipe

aglio olio with shrimp, photo by Crissa Mercado

Aglio Olio with Shrimp Recipe


  • 1/2 cup extra virgin olive oil
  • 6-8¬†garlic cloves minced (more or less according to taste)
  • 1 teaspoon rock/sea¬†salt
  • 1 big pinch hot pepper flakes (make it spicy ūüôā )
  • 1 lb large shrimp peeled and deveined
  • 1/2 lemon, juiced
  • 300 grams¬†spaghetti
  • 3 heaps tablespoon¬†chopped fresh parsley
  • 1 bunch spinach leaves, stalks trimmed


In a large pasta pan or casserole pan, bring a salted water into a boil. ¬†Tip in the spaghetti and cook according to the packet’s instruction. Drain when ready.

Meanwhile, in a large frying pan, heat the olive oil over low heat (extra virgin olive oil tend to burn if heated on high heat).

Saute the garlic while adding the salt and hot pepper flakes, stirring occasionally, for about 10 to 15 minutes until the garlic is fragrant and golden. (Burnt garlic leaves a bitter taste.)

Turn up the heat to medium temperature.

Add the shrimps and drizzle with the lemon juice and stir-fry for at least a couple of minutes or until they are lightly pink.

Toss in the spaghetti and spinach leaves.

Finally add the chopped parsley.

Serve with buttered crusty bread and a dish of pitted olives.

Buon Appetito!

UK General Election 2017

The Parliament, Photo by PH Morton

UK General Election 2017

Go out and vote!

Toute nation a le gouvernement qu’elle merite.

Every country has the government it deserves.
– Joseph de Maistre 1753-1821 (French writer & Diplomat)

Thought of the Day

Post Election:

The current Government is now in total chaos.  Though they are still the biggest party and won the most votes, they failed to get the majority of 326 seats.  This meant a Hung Parliament.

A Hung Parliament is when no single party can get enough MPs to form a majority.

Tory (Conservative Party) now need to form a coalition with another party (which is a repeat of 2010 election and proved disaster).

What now Theresa May?  And what now for Brexit?!!!

The Girl Who Can See Smell – KDrama Review

The Girl Who Can See Smell

The Girl Who Can See Smell – KDrama Review

I am currently watching this series and I have to say, it is really good.  There is plenty of twist and turn.

It is about a girl who witness the murder of her parents by the serial bar code killer.  He tried to kill her as well by she run away only to get run over by a car.  Her accident made her lose her memory.

During the assault, the bar code killer managed to pluck the girl’s name tag from her uniform.

The male lead shares a common experience with the girl as his beloved young sister was killed by the bar code killer as well.

The story is intelligently scripted.  It is very taut, very exciting.


Tutte De Mare Recipe

Tutte de mare, photo by Carol Elep

Tutte De Mare Recipe


  • 1 tablespoon olive oil
  • 3 cloves garlic, slice
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup clams, shelled
  • 315 grams linguine (like a flattened spaghetti ūüôā )
  • 3/4 cup tomato sauce
  • 1/2 cup mussels, shelled
  • 1/2 cup shrimp, shelled and deveined
  • 120 grams calamari, cut into thin rings
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped


    1. Cook the linguini according to the packet’s instruction. ¬†Ensure to add a generous drop of oil and salt to the cooking water to prevent the pasta from sticking together at the same time, they can absorb the salt from the water. Drain.
    2. Heat oil in a large casserole pan over medium heat.
    3. Saut√© the garlic until it starts to brown and fragrant. ¬†Don’t not burn as it will leave a bitter taste.
    4. Add red pepper flakes to taste (more or less according to amount of heat you can take.)
    5. Pour in the wine and let it boil for a few minutes.
    6. Add tomato sauce.
    7. Stir in the clams, shrimps, mussels and calamari.  Cook for at least 3 minutes.
    8. Toss in the linguine.
    9. Check the seasoning by adding (or not) salt and a generous twist of freshly ground black pepper.
    10. Finally sprinkle the chopped parsley and serve with freshly buttered slices of baguettes.


Buon Appetito

Tuna Belly Ceviche Recipe

Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required. ¬†It is a good starter served with fresh green salad.


1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
Thinly sliced cucumber to decorate

Method of preparation:

Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.

Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.

Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. ūüôā ¬†The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).

Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:) ¬† The addition of ginger also helps to remove the fishy smell. ¬†Add the garlic and spring onions for piquancy. ¬†Lemon or calamansi goes well with fish.

Finally season with salt, sugar and freshly ground black pepper.

Give it a good mix.

Cover once again and return it in the fridge to chill for at least  half an hour.

Serve it cold decorated with slices of thin cucumber.