Showing posts with label Crab. Show all posts
Showing posts with label Crab. Show all posts
Friday, August 4, 2017
Melaka - Portuguese Settlement (Restaurant De Costa's 8)
Monday, June 25, 2012
Nandu Rasam (Crab Legs Pepper Soup)
Old habits die hard, don't you think so? Even our cooking habits embossed and embedded in us by. Who else will drill cooking in our head, but our grandmothers and mothers? Girls must learn to cook their philosophy. Yes. Trust me. If you don't start cooking as young as you are, simultaneously you don't pick up the cooking tips from them, all hell would have broken loose those days. Sometimes they themselves can be the hell monsters. Literally pushing you, no matter what, you must cook. I know. I didn't have it all easier either. Knocks on the head and being pinched. Duh! Perhaps maybe, for the better? I really don't know what to say. Regardless, this habit of whenever its a crab dish at home (Malaysian Chilli Crab & Crab Curry), it must be in tandem with the claws or legs kept for Nandu Rasam until I am still till this day doing the same and of course, no complains from my Indian other half-half. And so, the story goes as well for this another version compared to the previous (Indian Crab Soup). Indian Pepper Soup (Mor Rasam) and crab legs in one. A tweeted and modernised version because I used store bought spice powder and of course, as usual, how can our Indian soup be perfected without turmeric powder (Turmeric Tomato Soup) and for Nandu Rasam, pepper is quintessential (Mixed Vegetable Soup). Nandu Rasam (Crab Legs Pepper Soup). Go ahead slurp in or like us Indian, banjir/flooded over rice.
Labels:
Chillies,
Crab,
Food,
Food and Cooking,
Garlic,
Herbs,
seafood,
Shallots,
Soup,
Spices,
Spicy
Location:
Malaysia
Monday, June 11, 2012
Malaysian Chili Crab
Malaysian my and mine again? I can't help it guys (Pandan/Screwpine Cheesecake). Seriously, what else can you expect from me. Its always been, my background, I have been cooking Malaysian dishes and each time I cook again, I can't seemingly break free from Malaysia. Basically, because our local produce is the reason. Cheaper pretty much for keeping my cost to cooking low (Malaysian Lamb Curry Noodles, Malaysian Fried Mee & Malaysian Spicy Sour Fish Soup Noodles) and we, no matter what, we generally fancy our style of food. We basically love our big, bold flavours and must I include chillies for all Malaysians? I reckon I should. No chillies, I guess, we feel we have not had a complete mouth packing meal (Chilli Aloo, Grilled Spicy Prawns, Stingray Sambal Sauce, Sweet Chilli Chicken & Chilli Soy Fish). Chillies. Whether over-loaded or a tiny bit, but it must be chillies in some way or rather (Chilli Lime Fish, Sambal Tumis Ikan Bilis, Spicy Fried Wings & Sichuan Chilli Prawns). What about, how of much chillies are you now asking me? How much you should add for this Malaysian Chilli Crab? Up to you. As you wish for these spicy tangy Malaysian Chilli Crab (Indian Crab Soup & Crab Curry) which I bet is already tickling your taste-buds.
Thursday, November 11, 2010
Fried Crab Sticks
For snacking anytime and of course, during festive seasons. Pretty much a popularity amongst the Chinese during Chinese New Year. However, you need to note that these are not the original crab sticks. They are actually, man-made crab sticks. How shall we call these crab sticks sold in packets? Can I say imitation crab sticks or artificial crab sticks? Right? And the other you should be aware about is, the time for slicing crab sticks into really thin pieces, and the time for frying. Otherwise, such an easy thing to crispy fried crab sticks. But crunching in after frying? Easy mouth motor. Absolutely.
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