A couple weeks ago I got my hands on a pretty good size Alaskan King Crab from frozen seafood delivery, alongside with some other bounty of the sea.
For the uninitiated, king crabs are actually more related to hermit crabs than the usual blue crabs or mud crabs we used to eat. This species, the red king crab, or commonly known as Alaskan king crab is most likely caught in the Northern Pacific Ocean, and while already pretty big, they can actually grow quite a lot bigger than this particular sample.
frozen seafood delivery
The crab looks a little intimidating with many thorns covering entire body. However, the shells are actually quite a lot thinner and softer than mud crabs, making eating and handling pretty simple.
For cooking, I settled on this easiest and simplest, fool proof way that allows you to enjoy the crab’s true natural sweetness. It’s so easy any 3rd grader should be able to do.
one Alaskan King Crab
2 inches of butter
several cloves of garlic
1 tablespoon olive oil
a handful of chopped cilantro (optional)
snap off the legs, open crab shell, remove gills & cut body into halves
put 1″ butter in a claypot, garlic (together with skin), and crab, turn on high heat for 10 minutes, no water required
separately heat up olive oil & melt the remaining butter, add lemon to the finished product, this will be your sauce
once crab is done, sprinkle chopped cilantro to give it that awesome color
enjoy your fancy seafood!
Alaskan King Crab recipe, the simple way
The result is an awesome fancy crab dinner that takes all of 15 minutes to prepare and cook. Now you know how to cook your own crab, enjoy!
Lock down life had me scratching my head for new recipes. As it turns out, cooking 1-2 meals daily is actually pretty tough work when you are also someone who values variety. So, inevitably, we arrived at confinement dishes category.
Today, I’m going to share a very simple yet deliciously wholesome dish with you – the traditional glutinous rice wine chicken.
some say this is confinement food
This dish has two key ingredients that are deemed to be very good for postpartum recovery – ginger & sesame oil. But with chicken and also alcohol, everyone should really be able to enjoy this one-pot goodness regardless of your gender.
One thing to clarify, this is different from Fuchow wine chicken, a dish I haven’t tried creating yet, I shall try to get my hands on those fuchow red wine one of these days.
Anyway, here’s how this goes:
2 inches of ginger (older is better), cut into thin strips
yellow rice wine (glutinous rice wine)
black fungus (4-5 pieces), soak in water
shiitake mushroom (optional)
2 quarter chicken (alternatively, half a chicken), cut into bite size
During this work-from-home and movement control era, cooking couple of meals a day can sometimes lead to a bit of a fatigue especially in terms of coming up with dishes to cook. If you think figuring out which restaurant to go to is a hassle, try figure out what to cook for the 5th week straight…
Anyway, one of my favorite “cheat meal” to make is certainly fried rice, and in particular, petai (stinky bean) fried rice.
Today I want to share the way I make this, with a simple video as well. Enjoy and stay safe!
home made petai fried rice
1 cup rice (enough for 2 pax), cooked and preferred to have been left overnight so they aren’t sticky
100-200 gram prawns
100 gram petai
4-5 bulb garlic
3-4 cilipadi, chopped
2-3 red chili, chopped
3-4 tablespoon cooking oil/lard
2 tablespoon dark soya sauce
2 tablespoon soya sauce
salt & pepper to taste
Heat up oil and fry eggs until about 3/4 cooked, set aside
Heat up more oil, fry garlic, petai, and red chili until fragrant, add salt & pepper
Add shrimp and fry until pink
Add rice, then add dark soya sauce & soya sauce
Keep stirring until fragrant, then add back eggs just before serving
The result is a plate of spicy, stinky, and absolutely delicious fried rice dish that isn’t too difficult to execute. If you like petai like me, you’d love it. Enjoy, and stay safe and sane!