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Steamed Crabs with Eggs and Garlic Sautéed Broccoli

I have never cook fresh crab in my entire life, I’ve only cooked hairy crabs in the past, but never manage to open and clean a fresh crab. The major reason is, I’ve never seen my grandma cooking crab, as I was learning how to cook by assisting her when I was a kid. I love crab, so do my husband, let’s try to cook it!

I am thinking to make this dish since long time, steamed crab with eggs. I’ve tried this in Chinese restaurant and I love it, always thinking to cook it one day! But one thing kind of bothering me is, if I have to kill the crab…. I am still not prepared to open the shell of a crab when it’s still alive. I’ve been straggling a bit at the wet market, and I decided to get those are already dead. That makes me feel a bit better, as I’m not the one killing them….

To keep the crabs in good condition, better leave them in the freezer until you want to clean and cook them. Open the shell of the crab and clean them up with toothbrush, make sure you get rid of the heart and the lung. Place the crabs in the middle of the dish, better use a flat dish in order to get the egg evenly distributed. Whisk 4 eggs, add chicken soup and some water into the eggs and whisk them together. Pour the egg mixture into the dish together with the crabs, and cover the dish with cling film which is going to prevent the water dripping in the dish. Now, steam it for 15 to 20 mins with high heat. When it’s done, pour in soy sauce and garnish with chopped spring onion. Heat up some oil and pour it evenly on the dish.

For the Garlic Sautéed Broccoli, start to cook it around 8 minutes before the crabs are done, so you have both dishes ready almost at the same time. Heat up the pan with some butter and a touch of olive oil, add minced garlic, then broccoli. Fry until the broccoli turn soft, can add a touch of water if they are getting brown too quick. When they are almost done, add minced chilli (optional), salt and a touch of sugar to bring out the flavour. 

You can serve these typically with rice. My husband loves the broccoli, as well as the crabs so much! Maybe he is too hungry, lol. Next time, I will try to do the fried crabs with peppercorn! 

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Frisée Aux Lardons with Devilled Eggs instead of Poached Eggs

I had this gathering at home last Saturday and my friends would love to have French food. I’ve already made up my mind for the main course, I am going to cook Coq Au Vin which I did the other time and was really good. For the appetizer, I really want to do the devilled eggs, and will be great to have a salad as well. So, I was thinking…… Instead of  serving two separated dishes, maybe it’s good to combine the two. Looking into traditional French salad, frisée aux lardons is one of the common one and they used to serve this with poached eggs. I’m thinking maybe I can replace the poached eggs with devilled eggs. Why not?

To get the devilled eggs ready, first of all, you have to cook 6 hard boiled eggs. To make sure everything turns out fine, it will be better to have some buffer. So we cooked 8 eggs with 2 eggs buffer, in case something goes wrong, we still have enough eggs to serve all guests. When all eggs are ready, quickly put eggs into cold water with ice cubes, this procedure helps to separate the egg from the shell. You will have a nicely peeled egg later on by doing so. Let the eggs sit there for few minutes, then remove the egg shell with running water, you will have a perfectly peeled hard boil egg. When all the eggs are done, cut them in half and remove the egg yolk. Place all egg yolks in a large bowl, smashed them with a fork, then mixed them with mayonnaise, mustard, and season them with salt and pepper, mix until it turned into a smooth paste. Put the paste into a pastry bag and fill them back into each egg nicely. Garnish them with ground paprika and some chopped chives.

For the Frisée Aux Lardons, it’s basically a warm salad. Heat up the pan with some olive oil and a bit of butter, fry the lardons under they turn brown. Then add some finely chopped shallots, and some red wine vinegar in the pan and bring it to boil. Let it simmer until the vinegar reduce one third, taste the sauce and season with a touch of salt and vinegar. Switch off the heat and mix in the frisée salad and some chives, serve the salad with the devilled eggs. They totally go well together, and I think it’s a nice option instead of serving with poached eggs.

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Simple and light dinner – baked salmon with asparagus

It’s Easter holiday, but we are very busy. We have to move, so I have to pack. My husband is also very busy on setting up his new studio, so I would like to cook something very simple and light for our last Easter night.

Tonight I would like to cook salmon, it’s very healthy and rich in omega-3 fatty acid and vitamin B and D. I also got some asparagus to go with it, it is going to be a very simple and easy to manage dinner cooking.

To heat up the oven to 210C, season the salmon with salt and black pepper. Place a batch of dill and rosemary underneath the salmon, and then place sliced of lemon on top of the salmon and top it with another batch of dill and rosemary. I did not put any oil, as salmon itself got some oil, and it’s totally fine to bake them without adding oil. Close it up with foil and place it in the oven and bake for 20 minutes, that’s it! When the salmon is almost done, start to cook the asparagus. Heat up the pan with a bit of butter, then pan fry the asparagus and season them with salt and black pepper. Serve the salmon with the asparagus, you can remove all the dill and rosemary, but keep the lemon on the salmon for decoration. Nice and light!

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Green Sunday dinner to leverage with my juicing husband…. quinoa with green salad and nuts

My husband watched this TV show by Joe Cross, Fat, Sick and Nearly Dead. He is really amazed by this Reboot programme and the amount of information he got, only to do it with juicing and how much nutrition your body can get and how to balance your diet with raw food and processed food. So, he decided to start juicing and reboot his body on Saturday, he would like to have someone doing this with him, but I would not be able to do it as I think I will feel hungry all the time….. He got his brother in Germany, who is going to kick off the reboot programme with him at the same time, which it’s great to have someone doing this together.

As I would not be able to do juice fasting together with him, but I would like to have a nice juice to start off my day. First of all, we managed to get a second-hand juicer, the powerful Breville juice fountain elite. It is very important to have a good juicer, as you are going to live your days with only juicing. There are lots of varieties of juice you can find online and Joe Cross also got a good amount of juice recipes, that can get either from the app or on the website. I was testing the juicer with my first attempt, to juice with apples, carrots, celery, cucumber and ginger. The juicer is really amazing and speedy, you get a jar of good juice in 30 seconds! Tasting fresh and feeling healthy! My husband was trying to follow the recipe from Joe Cross, and he started off with the Mean Green Juice with cucumber, green apples, celery, kale, lemon and ginger. It tastes good and very green, I love the taste! Compare to the super green powder that I used to drink, I guess this one should be better because it is so fresh! Now whatever I see, I see them in juice……!

For Saturday and Sunday dinner, I also try to leverage with my juicing husband. I try to have a raw diet, or more raw food instead of processed food. I had a salad for dinner with 100% raw food, and for Sunday dinner, I did a dish with quinoa and salad. Even it is not a 100% raw diet meal, it is at least over 51% with raw food. For the quinoa, boil it with a double portion of water in a sauce pan, and I add the leftover sauce we had the other night from the steam mussels. The sauce was full of mussel flavour, and it tastes so good with the quinoa, with still a bit of vegetable leftover in it. I served this quinoa with a mixed green salad, chopped tomato, sliced mushroom and some mixed nuts. Season the salad with a touch of salt and add the quinoa directly on it, eat that like a warm salad.

 

My first trail

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Seafood Night – Fish, Prawn and Crab

This Sunday dinner, I am thinking to work on seafood. I’ve been thinking to do a dinner with Fish, Prawn / Shrimp and Crab (魚蝦蟹). I was thinking to work on my presentation, and do something closer to a fine dining approach. But then, I lost my enthusiasm totally, because I did not manage to defrost the pastry. By the time I need to work on the pastry, I have to come up with a solution quickly, so I decided to use the bread instead. Forget about fine dining presentation…

I started it off with the Prawn Rolled Toast, as I said, my original idea was to wrap them with pastry and bake it. I might try it out again later on, but let’s make it with bread for the time being. The pack of frozen prawn is with 9 pieces of prawn, let’s cook them first in a pan with a bit of water. Remove them from the pan when they are 80% done, and we will cook them through in the oven later on. Remove the shell but keep the tail part on,  devein the prawn and sit them aside and let them cool down. To use the bread to wrap, we have to use a roller to flatten the bread. Use half of a sandwich bread, and coat both side with butter. Lay Swiss cheese, cucumber strips and a piece of prawn on top of the bread, add some wasabi mayonnaise or just mayonnaise, and then roll up the bread and close it tight. Add a layer of egg wash on the surface, and place them in the oven to grill under 200C for 10 minutes.

I’ve used only 4 pieces of prawn for the toast, so I use the rest of them to add into the Crabmeat Salad. Chop the prawn into small dices and get a large salad bowl ready, chop the rest of the ingredients into dices and add them in the bowl. I am using cucumber, tomato, onion, avocado and crabmeat, mix everything well in the salad bowl. Then, add lemon juice, a touch of salt and plain yogurt into it, mix them well and adjust the taste. Keep them cold in the fringe to serve later with the tuna, or you can have them separately as long as they are cold enough to serve.

For the Seared Tuna, let’s work on the dressing first. Mix sesame oil, soy sauce, grated ginger, minced garlic, red chilli and lemon juice, taste it and adjust. I did not manage to get a thick piece of tuna steak here, what I’ve got is only 2 cm thick, but ideally we should work with something around 3 to 4 cm thick. For what I have, I could not have the tuna cooked in a way like cooked on the surface but still raw in the middle. What I’ve got was the entire tuna steak is cooked, because it is too thin. Cut the tuna steak into rectangle shape, coat the entire surface with sesame seeds. Heat up the pan with a mix of sesame oil and olive oil, fry some sliced garlic until golden brown and set them aside for later use. Fry the tuna each side around 15 seconds, you can see how much it’s been cooking on the section, and you can decide on how much you want that to be cooked. When the fish is done, slice them into thick pieces and serve with some mixed green salad together with the crabmeat salad.

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Having snacks as appetiser for our home party

Last night we have some friends coming over for dinner, they are my uni friends, 5 adults and 3 teenagers, totally 10 of us. Originally we are thinking to have dinner outside, but I don’t want to break my Sunday cooking routine. That’s how we ended up with eating at at our place, so they can also have a taste of my cooking.

In order not to drive myself crazy, I planned to cook something that I’ve been cooking before, except one new dish from me and my husband also helps to cook this chicken wings. So, we ended up with 6 dishes, 2-way chicken wings, chicken sous vide Thai salad, prawn & avocado on toast, Thai pork ribs, grilled potatoes, and jalepanos with bacon wrap. I’m glad that they love everything, and here is the highlight of the two new dishes.

2-Way Chicken Wings, my husband did 2 version of chicken wings because some like it hot and some cannot eat spicy. For the spicy version, mix the breadcrumbs, plain flour, sesame seeds, a bit of salt and a lot of ceyanne pepper in a bowl. Dip the chicken wings in the egg wash, then dip them in the mix until the entire chicken wing is fully covered with the breadcrumbs mix. For the non-spicy version, mix soy sauce and honey in a bowl, marinate the chicken wings in the sauce. Place all chicken wings in the baking tray, and drizzle with olive oil. Grill the wings under 180C for 30 to 40 minutes, then brush honey on the honey version and sprinkle them with sesame seeds. Grill under 210C for 10 more minutes, and they will be ready for serving. 

Prawn and avocado on toast, I guess this should be good to replace prawn with tuna fish, crab meat or similar seafood as well. Cook the prawns on a pan with a bit of water, let them cool down. Cut the prawn in small cubes, place them in a bowl. Add cubed avocado, diced tomato, finely chopped spring onion, lemon juice, some mayonnaise and season it with ground paprika, salt and pepper. Mix everything well together, then serve them on a small toast. Add some ground paprika and parsley flakes as topping when you serve.