April 12th, 2008 | Food Porn, Travel | 12 Comments
Remember my Sichuan-style crawfish post? Well, here is the real stuff.
To get some of the best ma la xiao long xia (麻辣小龙虾) or numbing and spicy crawfish in Beijing, head over to this restaurant called “Hua Jia Yi Yuan” (花家怡园) at the famed Guijie (簋街), a street packed full of neon-lit restaurants and hungry patrons…
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My bounty at Sydney Fish Market–salt and pepper Australian Mud Crab. I originally picked a live green-lip abalone but it was DOA (dead on arrival), but you can’t go wrong with giant mud crab, deep-fried with salt and pepper batter.
If you like Chinese/Cantonese-style seafood, head over to Christie’s Seafoods. You can’t miss it as they are the first one to…
Seafood is exceedingly expensive in Sydney–think $150/kg lobster sashimi (average 5-7 kg per lobster, so do your math), $88/kg mud crab, and $48/kg clams or “pippies.”
(Edited: Read the comments area)
OUCH!
I’m not moving to Sydney anytime soon, regardless how nice and how much closer it is to Malaysia.
(Edited: I just came back from the Sydney Fish Market today and have a…
I am back from 9 days sun, fun, and food filled cruise vacation to South Caribbean (Dominican Republic, British Virgin Island, Antigua, Barbados, and St. Lucia) on Norwegian Cruise Line/NCL–which coincidentally is owned by Malaysian Star Cruise. What a blast!
I like to think of myself as a tasteful traveler, hence I have always felt skeptical about cruising. The notion of…
I have written about this famed street food/hawker food dish (known locally as Penang Hokkien Mee) a couple of times; you can check out my previous entries here and here.
This time I added extra toppings on my prawn noodles with fresh water prawns. In Malaysia, we call this “加料”/”Gar Liew”/”Keh Liao”–which means you pay extra for more toppings…
This week is going to be a crazy busy bee week as I am hosting an important event at my company, and then I am off to San Francisco for more work.
My regular recipe posting will be taking a hiatus while I juggle my professional life (and shmooze and mingle with the corporate kinds). Instead, I will be serving up…
Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS.
Prepared with the simplest of ingredients–fermented bean paste (taucheo), ginger, scallion, red chilies–this dish is a gem…
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