About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, November 15, 2013

BUTTER CRAB WITH SALTED EGG YOLK



BUTTER CRAB WITH SALTED EGG YOLK

1 kg crabs, clean and remove the claws and cut the crab into 2.
I use fresh water crab,so the claws are very hard so I boil the claws until
cooked. and break it a bit.

1 cup tapioca flour

4 salted eggs,boil until cooked and take only the yolk and break up with a fork until fine

5 bird eye chilis,chopped (reduce if you don't like it very hot)

2 stalk kari leaves

4-5 tbsp butter

1/4 cup evaporated milk

Sugar and salt to taste

Oil to fry the crab

1. Heat the oil,when the oil is hot.  toss the crab in the flour and  deep fry until golden in colour.
remove and leave a side.

2. Melt the butter and in a wok and sauté curry leaves and the chilis until  aromatic. Add in the egg yolks and keep stirring until egg yolk are incorporated into the butter sauce

3. Add in the milk,sugar and salted if needed. Add in the crab and the claws and mix well. Dish out and serve hot.




 

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