One of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little fishes that are so crispy…
The holiday season is just around the corner and I wanted to share a special recipe with you: creamy butter crab. Last Christmas, I served creamy butter crab to my friends and family and they couldn’t get enough of it. Everyone was asking for the secret recipe. Creamy butter crab is a fairly new Malaysian creation and has gotten popular…
(Chinese recipes, prepare authentic Chinese food now!) Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table? I had that exact “Pretty Woman” moment–a disgraceful and embarrassing one I must say–at a Chinese restaurant recently. It was a plate of mouth-watering ginger and scallion crab, and the character in…
If you live in the Bay Area or the Greater Los Angeles Area, I am sure you have heard of–and most likely dined in–the famed Thanh Long Restaurant and its better known sister property Crustacean. Their signature garlic noodles and roasted crab not only won over food critics, foodies, and aficionados alike, they also help launched a multi-million restaurant empire…
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…
(Chinese recipes, prepare authentic Chinese food now!) One of the functions that I seriously enjoy is attending Chinese wedding banquets, which in my opinion is quite a dream come through for serious foodies like myself–well, minus the uninspiring ceremonies and acts such as deafening Yum Seng (bottoms up in Cantonese) echoes and really bad karaoke performance by obnoxious and drunk…
I was going to feature my third recipe using red bean paste today, but I changed my mind because I have a dish which is way more interesting to share–black pepper crab! The crab is all happily mingled with loads of butter, dried shrimp, aromatic curry leaves, bird’s-eye chilies, and other seasonings. Black pepper crab to Malaysians is like chili…
The soft shell crab season is about to start (it usually runs from May to July) and I thought I would share a soft shell crab recipe that I really like with you. Typically found in Japanese restaurants, these homemade soft shell crabs were coated with panko, deep fried, and served with ginger ponzu sauce. The radish sprouts–seasoned with just…
(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.) My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili…
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