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http://tnp.sg/guide/story/0,4136,219969,00.html
Come on baby, light my fire
By Hedy Khoo
November 09, 2009
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678)
LOOKS can be deceiving. When they appear innocently green, plump and pretty, it's all the more reason to be wary, especially when they come in pairs.
I found out the hard way with a numb tongue. I was deceived by a petite jalapeno pepper and a pimento pepper. One slice is enough to start a bonfire in your mouth.
There is always more than meets the eye.
So never underestimate your date. Like a Mexican chilli, she could turn out hotter than you expect.
Of course you may need more than a glass of cold water to put out the fire.
INGREDIENTS
2-3 cloves of garlic
1 large onion, chopped
3 shallots, sliced
1 jalapeno pepper, sliced
1 pimento pepper, sliced
1 can of tomatoes with olives
1 can chicken stock
1 tsp oregano
1 tsp cumin
1/2 nutmeg
1/2 tsp cinnamon
sprinkle of chilli powder
4 tbsp cooking oil
Enchiladas with crab and shrimp
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
3 tortillas
5-6 shrimps, deveined and sliced laterally. Reserve the heads.
100 cooked crab meat
50g lettuce
50g grated cheese
4 stalks of spring onion, chopped
4 stalks of cilantro, chopped roughly
Salt and pepper
METHOD
1. Heat oil in saucepan. Fry shrimp heads to infuse oil with flavour. Throw in half the onion, garlic and shallots until translucent. Add the pimento or jalapeno peppers. Fry for a minute more, then add the canned tomatoes.
2. Add the oregano, cumin, nutmeg, cinnamon. Do a taste test before you add the chilli powder. You might want to omit it if the peppers are spicy enough.
3. Add 3/4 of chicken stock. Stir and let the mixture simmer for half an hour. Stir every now and then, adding the rest of the chicken stock as you go along. Remove the shrimp heads when sauce is done.
4. Add salt and pepper to taste.
5. Now for the filling. Heat oil, fry the remaining onion, garlic and shallots.
6. Add crab meat and shrimp. Fry for 2 minutes at most. You do not want to overcook the shrimp. Quickly add salt and pepper to season.
7. Toss in some chopped spring onion and cilantro.
8. To wrap: Lightly toast tortillas in heated pan.
Take one tortilla and spoon 2 tbsp of the crab mixture onto the middle. Sprinkle on some grated cheese and lettuce.
Roll it up and place it with the end face-down on oven-proof dish. Do the same for the other tortillas, laying them snugly next to one another.
Spoon the sauce over the lot. Top with grated cheese. Bake at 150 deg C for 8-10 minutes or until cheese is sufficiently melted.
Throw in more shallots, green onion, cilantro and sour cream if you like, but serve immediately.
Come on baby, light my fire
By Hedy Khoo
November 09, 2009
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678)
LOOKS can be deceiving. When they appear innocently green, plump and pretty, it's all the more reason to be wary, especially when they come in pairs.
I found out the hard way with a numb tongue. I was deceived by a petite jalapeno pepper and a pimento pepper. One slice is enough to start a bonfire in your mouth.
There is always more than meets the eye.
So never underestimate your date. Like a Mexican chilli, she could turn out hotter than you expect.
Of course you may need more than a glass of cold water to put out the fire.
INGREDIENTS
2-3 cloves of garlic
1 large onion, chopped
3 shallots, sliced
1 jalapeno pepper, sliced
1 pimento pepper, sliced
1 can of tomatoes with olives
1 can chicken stock
1 tsp oregano
1 tsp cumin
1/2 nutmeg
1/2 tsp cinnamon
sprinkle of chilli powder
4 tbsp cooking oil
Enchiladas with crab and shrimp
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
3 tortillas
5-6 shrimps, deveined and sliced laterally. Reserve the heads.
100 cooked crab meat
50g lettuce
50g grated cheese
4 stalks of spring onion, chopped
4 stalks of cilantro, chopped roughly
Salt and pepper
METHOD
1. Heat oil in saucepan. Fry shrimp heads to infuse oil with flavour. Throw in half the onion, garlic and shallots until translucent. Add the pimento or jalapeno peppers. Fry for a minute more, then add the canned tomatoes.
2. Add the oregano, cumin, nutmeg, cinnamon. Do a taste test before you add the chilli powder. You might want to omit it if the peppers are spicy enough.
3. Add 3/4 of chicken stock. Stir and let the mixture simmer for half an hour. Stir every now and then, adding the rest of the chicken stock as you go along. Remove the shrimp heads when sauce is done.
4. Add salt and pepper to taste.
5. Now for the filling. Heat oil, fry the remaining onion, garlic and shallots.
6. Add crab meat and shrimp. Fry for 2 minutes at most. You do not want to overcook the shrimp. Quickly add salt and pepper to season.
7. Toss in some chopped spring onion and cilantro.
8. To wrap: Lightly toast tortillas in heated pan.
Take one tortilla and spoon 2 tbsp of the crab mixture onto the middle. Sprinkle on some grated cheese and lettuce.
Roll it up and place it with the end face-down on oven-proof dish. Do the same for the other tortillas, laying them snugly next to one another.
Spoon the sauce over the lot. Top with grated cheese. Bake at 150 deg C for 8-10 minutes or until cheese is sufficiently melted.
Throw in more shallots, green onion, cilantro and sour cream if you like, but serve immediately.
