Nevertheless since ages the oven at home had made some noises while it warms up and I have been nagging about it to my significant other. And surprise, surprise after all this time he decided to take it for repair last weekend..
So I have a pot-luck tomorrow, but I dont have anything to bring with me. Someone suggested bringing my empty tummy..
*****
1 comment:
This morning's FixIt issue from FlyFM's Big Bang Breakfast show's Phat Fabes and Ben was about a husband calling the radio station to fix his problem: looking for dungeness crab. On his 1st yr anniversary, the wife requested him to look for dungeness crab. Luckily the DJs managed to get one supply in Malaysia. And the wife so happy. And..to my surprise, one crab costs RM900...wawawawa...
According to WiKiPedia, dungeness crab is a species of crab that inhabits eelgrass beds and water bottoms from the Aleutian Islands in Alaska to Santa Cruz, California [1]. Its binomial name, Cancer magister, simply means "master crab" in Latin. They measure as much as 25 cm (10 inches) in some areas off the coast of Washington, but typically are under 20 cm (8 inches).[2] They are a popular delicacy, and are the most commercially important crab in the Pacific Northwest, as well as the western states generally [3].
I saw this recipe they claimed as Singaporean Crab Recipe..can try but not with the Dungeness..yg BlueCrab biasa kat pasar stadium je laa..
INGREDIENTS:
2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
For the sauce:
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired
In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
In mortar and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.
Post a Comment