I'm taken with you Crabbie

08.10.12

So Generally I..

Took time out to watch Taken2. The anticipation was high – I was expecting a sequel full of suspense and action. I wasn’t looking forward to be disappointed.

Liam Neeson’s role as Bryan Mills is somewhat too sedated for my liking..the movie lacked the unpredictability of the first instalment. Granted, the movie has a few interesting and clever scenes, like when Mills was guilding his daughter to help him trace his location. There was also the scene when Mills and his wife were being kidnapped in a van..Mills counted the seconds off while looking out (or rather hearing out) for details from his surroundings.

Other than that, I wasn't overly impressed. Overall the movie wasn’t that bad for light entertainment..it was rated PG13, hence perhaps the reasons for the mild violent scenes.

My personal verdict is as follows :

Entertainment Factor  - 3 out of 5

Suspense Factor  - 2.5 out of 5

Drama Factor – 2.5 out of 5

Guess I’ll wait patiently for it to come on HBO.

Following the Planetary Dots..

Would like to share a recipe here under this segment instead..Chilli Crab!!

This is a well known dish in Singapore, and if what I have read so far is true, the dish originates from Singapore back in 1960s by a lady named Cher Yam Tian (source of info : Wikipedia). Chilli Crab is basically a chilli and tomato based dish, usually made thick with cornstarch and egg. Mud crab is most commonly used in restaurants but it is also great with flower crabs or softshell crabs.

You can easily find the recipe for this dish if you google it , but the one I’m sharing today was given by a friend who got it from a local chef. And surprisingly, it's fairly simple to make.

You will need :

2 large mud crab

2 large onion – chopped

4 cloves of garlic – finely chopped

2 inch ginger – cut into strips

4 chillies – made into paste (alternatively, you can use ready-made chilli paste)

1 tablespoon of light soya sauce

2 tablespoon of oyster sauce

3 tablespoon of tomato sauce

1 tablespoon of chilli sauce

2 cups of chicken stock

1 tablespoon of vinegar

a dash of sesame oil

1 teaspoon of sugar

cornstarch

water  - to mix with cornstarch

1 egg

Olive oil for stir-frying

What to do :

Heat the oil in a large wok. Stir-fry the ginger, onions and garlic until slightly soft.

Add the chilli paste, oyster sauce, light soya sauce & tomato sauce & chilli sauce. Sautee for about 2-3 mins. Add sugar, vinegar and chicken stock. Let it boil.  Add the cornstarch.

Add the crab and stir well. When crab is cooked (about 10 mins), add in the sesame oil and egg. Stir well.  

Serve chilli crab with white rice or bread. Best eaten hot! Bless..