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Recently, I have been in high gear working on my cookbook, developing recipes, cooking, food styling, and shooting. I work on my cookbook almost every day and my life has been consumed by it, pretty much! The good news is that the list of to-do recipes are getting shorter by the day. I have given myself a hard deadline of June 1st to finish cooking the dishes so I have three months to work on the writing and miscellaneous stuff. (My deadline is September 1st!).
It’s really not easy, especially I am also tasked with food styling and photography. My creative juice has been sucked dry right about now because of it—every single dish needs a different composition, mood, props, and styling, which is the toughest part for me. I am quite pleased with the results so far and I am sure you will, too. The food in the cookbook all look delicious and the food photography is quite different from what you see here on Rasa Malaysia, a completely different style which is more refined, professional, and cookbook-worthy…
Anyway, I disgress.
I got some crab claws yesterday for a recipe on the cookbook and had some leftover. I also had a leftover beaten egg from the egg wash. So, I made sweet and sour crab claws, with the egg, ala Singapore chili crab-style. Since my crab claws were frozen, they lack the natural sweetness. The sauce is great nonetheless. If you have a fresh crab, this sweet and sour crab recipe will shine. And I am sure you have noticed, I haven’t styled my blog food photography lately. Gotta save the creative mojo for the cookbook!
(Click Page 2 for the Sweet and Sour Crab Claws Recipe)
Pages: 1 2
Get More Delicious Recipes Below:
Chili Crab (Crab in Sour and Spicy Sauce)
We will be leaving for Malaysia to celebrate Chinese New Year tomorrow morning. Before I leave, I feel obliged to share a very delicious recipe with you, so here is my crab in sour and spicy sauce (酸辣蟹), or known as “chili crab” in Singapore. The timing couldn’t be better as Chinese (Lunar) New Year is just a few days…
Sweet and Sour Chicken Recipe
When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour. I love sweet and sour flavors and have shared quite a few recipes, such as sweet and sour pork, sweet and sour fish, and sweet and sour fish balls. Sweet and sour sauce goes extremely well with…
Sweet and Sour Fish Recipe
(Chinese recipes, prepare authentic Chinese food now!) Please meet Piggy at Piggy’s Cooking Journal–a beautiful food blog that I absolutely adore and constantly drool over. A fellow Malaysian–from my hometown Penang–Piggy cooks, bakes, and writes about Asian food and other good eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving of sweet and sour…
Sweet and Sour Fried Tofu
To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine’s Recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a great selection…
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Great Recipe! Going to try this at home!! Been eating lots of crabs in chinese restaurants…slurp!!
Looking really tasty Bee…..samples? Be back on May 20th, lets makan Lah. In KL now..heading to Hokkein Place for lunch with http://eatingasia.typepad.com/
Robert – say hi to Robyn for me. That’s great that you are coming back. Yes, makan for sure. I want to hear all about your trip, especially Penang!
I was also working like mad…everyday…but I was happy in a way to have total control of how I want to manage my time :D …now I am busy with corrections. Your cookbook 很值得期待.
Where do you get crab-claws only? Do the stores sell them this way?
I got the crab claws from Little Saigon. Not every store has it though. I much prefer the fresh ones because the frozen ones have the “frozen” taste. Hehe.
I miss chilli crab. And good luck on the book. Can’t wait to see it.
Drooool! Thanks for sharing Bee! Thats exactly how i usually cook it too :-)
Bee, this looks beautifully styled and delicious to me. I admire how you stick to deadlines, I have to learn that. Can’t wait to see your cookbook.
I am very disciplined when it comes to deadline. :)
Delicious! Reminds me of restaurant or banquet food…which is a very good thing :)
What kind of chili sauce? American catsup-y chili sauce? sambal oelek? or some sort of Chinese chili sauce? pls. respond! thanks, JudyC
It really doesn’t matter, whichever is your preference. Sambal oelek is too salty and spicy and the taste is not well-balance. Personally, I recommend Lingham’s hot sauce: http://www.asiansupermarket365.com/Lingham_Hot_Sauce_p/linghamhs001.htm
loved to eat this wid toasts!
Yes yes, how can I forget about that. ;)
This looks like a great recipe, I can not wait to try it.
The crab claws look so dramatic, and the sauce sounds delicious!
I am Malaysian. We are going to San Diego and LA end of June from Alabama. Would u recommend some nice restaurant In these areas?
What kind of restaurants are you looking for?
Any Asian or Malaysian restaurant. Can we rely on Public transportation in LA and Sandiego? ( We dont like to rent a car)Thanks
Yummy recipe, Bee. Will try it with the whole crab cos I can’t find crab claws.
May your creative juices flow (which I’m sure it will) for your book. Bet it’s going to be fabulous, and make all of us proud :)
Hi BY, great news to hear you have a cookbook coming out. I will be your greatest fan. Will I be able to purchase it in Malaysia? I understand coming out with a cookbook is not an easy task at all. I am currently writing my e-recipe book and it is only half way through. I started in November last year. Nevertheless, I always believe doing what you like best is the most satisfying job one can ever find. All the best … let those creative juices flow!
Hi! Do you think I can substitute prawns for the crabs? :) hope to hear from you asap.. thanks! :)
Of course. :)
But probably without the egg with prawn.