Happy New Year!
Today I want to share with you an easy-to-follow recipe for crabs using a Chefel pressure pan. But before that, let me just say that this recipe gives me two realizations: one’s (somehow) related to cultural exchange—it’s indeed difficult to immediately build a rapport with foreigners
when you’re a tourist in their land so if you want to engage in a stimulating (and productive) conversation, talk about food.
In my recent travel to Sabah, Malaysia I got to try different local foods including an impressive Crabs with Salted Egg Yolk in Lobster King Seafood Restaurant. Lobster King is a small diner located in Warisan Square. It’s rumored to serve incredible seafood platters as well as to have a very accommodating restaurant manager…
In fact, the manager is chatty but sustaining a conversation with him is a bit challenging especially when the conversation started with the unusual weather the city experienced during that time. I wanted to talk to him more but just couldn’t find an interesting topic until the crab dish was served on our table. I started to ask him about the dish and our conversation went on productively. He even taught me how I could prepare the dish myself.
Probably food is a light but fun topic and people will never run out of words to at least talk about their favorite dish… Again, to jump-start a conversation: talk about food.
Another realization is that cooking these days have really come in handy. Even nondomesticated adults like me can prepare an equally mouth-watering dish because of recipe blogs.
Although Mr. Lobster King didn’t reveal in detail how their celebrated crab dish is done, I could rely on the ingredients he enumerated and refer to some blogs. This time, I fairly adapted and pulled off my own crab dish thanks to Birds ‘N Chandeliers.
Really, thank you online people! Can’t help but mention Foozap here. It’s not a recipe blog but a site that houses a lot of reviews to help you find a recommended dish in your area or a restaurant to dine next… Anyway I’m gonna blog about Foozap and its smartphone app in a separate post.
Back to my point, do not be scared to try something new. You have the guide, you have your taste buds, you have the cooking equipment—start cooking!
Disclaimer: I have a puny cooking skill but I love to cook . I always cook whenever I get the chance.
So here is the dish I cooked after I did my Media Noche grocery-shopping just under the wire. Bought half a kilogram of crabs (alimasag) that is tagged Php489.00 per kilogram…
CRABS WITH SALTED EGG YOLK IN BUTTER
- 500 g crab
- 3 tbsp butter
- 3 tbsp honey
- 3 tbsp evaporated milk
- 1 clove garlic, minced
- 2 salted egg yolks
- 100 g chicken breading
- Oil for deep-frying
- Salt and pepper to taste
- Lettuce and parsley
How to cook:
- Clean the crabs. Trim the legs. Dry. Dredge in
- Deep-fry the crabs until color turns red. Drain. Set
- Mash the egg yolks. Set aside.
- Melt butter in the Chefel. Sauté garlic. Add parsley.
- Add the mashed egg yolks. Add honey. Stir till aromatic.
- Add milk. Then add pepper and salt to taste. Stir in the
- Stir-fry for a couple of minutes. Dish out and serve with
By the way, I want to recommend Chefel pressure pan for those who like to explore different dishes! I’ve been really enjoying cooking these holidays because of the
Chefel pressure pan. It’s surprisingly good for roasting chicken, baking cakes (yes you can bake pan or cakes using the chefel), simmering vegetables and stir-frying the crab dish I just shared in this post! LOL!
So there. I hope you find this post helpful.
Did you learn some new dish from your recent travels? You can share them down the comments section below! Many thanks!