\n@esyfilms <\/p>\n
Turn chilli crab sauce into this chewy chilli crab tteokbokki, it\u2019s genius! \u2e3b This chilli crab tteokbokki combines Singapore\u2019s iconic sweet and savory sauce with Korean rice cakes that soak up every bit of gravy. Add crab meat, fish cake, leek, and slow-ribboned egg for an easy National Day fusion recipe that stays chewy instead of turning mushy. These are estimated amounts for about 2 servings, so adjust the stock as the sauce thickens. \ud83d\udccdIngredients: \u2022 Tteokbokki rice cakes, 300g \u2022 Neutral cooking oil, 1 TB \u2022 Garlic, 3 cloves, minced \u2022 Chilli crab sauce, 1 packet, about 200g \u2022 Crab meat, 120g, minced \u2022 Fish cake, 2sheets, sliced triangle \u2022 Leek, 1 medium, thinly sliced and divided \u2022 Egg, 2, whisked \u2022 Water or stock, 150 to 250ml, as needed \u2022 Gochugaru, 1 tsp, for topping \u2022 1 packet of Ramyeon Instructions: 1. Soak the rice cakes in warm water for about 10 min, then drain well. This softens them evenly without making them mushy. 2. Heat the oil over medium heat and add the garlic. Add the chilli crab sauce before the garlic starts browning. 3. Pour in about 150ml water or stock and let the sauce come to a gentle simmer. 4. Add the minced crab meat (cook it for a bit), fish cake, and half of the sliced leek. Cook for 2 to 3 min. 5. Add the drained rice cakes last and simmer until they are soft but still have a chewy bite. 6. Add more water or stock a little at a time if the sauce becomes too thick. 7. Lower the heat before slowly pouring in the whisked egg. Let it form ribbons without stirring aggressively, or it will turn into scrambled egg. 8. Finish with the remaining leek and gochugaru, then serve while the rice cakes are hot and chewy. You can also add ramyeon at the end to get like a chilli crab rappoki! This chilli crab tteokbokki is sweet, savory, rich, and chewy, with rice cakes that hold even more gravy than mantou. Save this National Day recipe and tell me which Singapore leftover should become the next Korean fusion dish. \u2e3b #esyfilms #chillicrabtteokbokki #tteokbokki #singaporefood #sgfoodie <\/p>\n
\u266c Coquito – Al\u00ed Ag\u00fcero<\/p>\n
\n@esyfilms<\/a> <\/p>\n Turn chilli crab sauce into this chewy chilli crab tteokbokki, it\u2019s genius! \u2e3b This chilli crab tteokbokki combines Singapore\u2019s iconic sweet and savory sauce with Korean rice cakes that soak up every bit of gravy. Add crab meat, fish cake, leek, and slow-ribboned egg for an easy National Day fusion recipe that stays chewy instead of turning mushy. These are estimated amounts for about 2 servings, so adjust the stock as the sauce thickens. \ud83d\udccdIngredients: \u2022 Tteokbokki rice cakes, 300g \u2022 Neutral cooking oil, 1 TB \u2022 Garlic, 3 cloves, minced \u2022 Chilli crab sauce, 1 packet, about 200g \u2022 Crab meat, 120g, minced \u2022 Fish cake, 2sheets, sliced triangle \u2022 Leek, 1 medium, thinly sliced and divided \u2022 Egg, 2, whisked \u2022 Water or stock, 150 to 250ml, as needed \u2022 Gochugaru, 1 tsp, for topping \u2022 1 packet of Ramyeon Instructions: 1. Soak the rice cakes in warm water for about 10 min, then drain well. This softens them evenly without making them mushy. 2. Heat the oil over medium heat and add the garlic. Add the chilli crab sauce before the garlic starts browning. 3. Pour in about 150ml water or stock and let the sauce come to a gentle simmer. 4. Add the minced crab meat (cook it for a bit), fish cake, and half of the sliced leek. Cook for 2 to 3 min. 5. Add the drained rice cakes last and simmer until they are soft but still have a chewy bite. 6. Add more water or stock a little at a time if the sauce becomes too thick. 7. Lower the heat before slowly pouring in the whisked egg. Let it form ribbons without stirring aggressively, or it will turn into scrambled egg. 8. Finish with the remaining leek and gochugaru, then serve while the rice cakes are hot and chewy. You can also add ramyeon at the end to get like a chilli crab rappoki! This chilli crab tteokbokki is sweet, savory, rich, and chewy, with rice cakes that hold even more gravy than mantou. Save this National Day recipe and tell me which Singapore leftover should become the next Korean fusion dish. \u2e3b #esyfilms<\/a> #chillicrabtteokbokki<\/a> #tteokbokki<\/a> #singaporefood<\/a> #sgfoodie<\/a> <\/p>\n
\u266c Coquito – Al\u00ed Ag\u00fcero<\/a> <\/section>\n<\/blockquote>\n