1.5 kilo mud crab
400 g egg noodes
A knob of ginger (cut into shards)
6 cloves of garlic (crushed and roughly chopped)
5 stems of shallots (cut lengthways)
white pepper (2 teaspoons)
brown sugar (2 teaspoons)
1 cup chicken stock
Chinese rice wine
1 cup corn flour mixed with warm water
How to prepare the crab:
The easiest way is to ask your fish monger to slice the crab into quarters for you, which is what I do. This totally beats having to do this yourself. Also ask them to crack the claws. This ensures that the heat seeps through the claws and even cooking time. You will need to cut the the legs (little legs of four) on each side in half. This will ensure everything cooks consistently.
Remove the deadman’s fingers/gills and digestive tract. Or you can leave the mustards, if you prefer.
Chinese NYE is always spent with family/friends gorging on copious amounts of food to ring in the new year. Kind of what I like to think of as a Chinese version of Christmas! You have your traditional items served at dinner to symbolise good luck, good health and prosperity. On the night, you must have chicken and fish, to symbolise prosperity and long uncut noodles as a symbol of longevity/long life.
With a small gathering of four, I thought I would do a quick post of what I served up last night.
Firstly, we tucked into some soy chicken. Chicken should be served whole to symbolise family wholeness and completeness. I bought this soy chicken from Emperor’s Garden BBQ and I think it is one of the best Chinese BBQ places you can find.
The chicken is deliciously salty and sweet. The flesh is tender and moistened with a touch of sweet soy that seeps to the bottom which I tend to reuse for basting.
I managed to prepare 3 kilos of mud crab with a lot of blood sweat and tears. I served it up with egg noodles and a ginger and shallot sauce.This was my first time serving it up and I have to say, I was pleasantly surprised on the results, that I just have to share the recipe! I just loved how the noodles slurp up the sauce!
Lastly, I steamed a whole snapper with ginger and shallot sauce which is a very popular and traditional way of serving fish. Eating fish symbolises abundance and excess for the year (年年有餘, niánnián yǒu yú) and again must be served whole from head to tail to signify a good start and finish for the year ahead.
I wonder, if you could feast on anything for CNYE what would you feast on? Perhaps Peking duck or sucking pig? Or if you celebrate CNYE. How did you celebrate and what did you eat?
Welcome to the Year of the Snake 2013, Kung Hei Fat Choi!
I always feel so bad when I am given the obligatory show and tell of the live crab before it goes under the knife. But then there’s the other part of me that says, “Well… it’s really the only way to eat crab. Can’t wait!”
Growing up, I used to enjoy the thrill of the kill. I would eagerly and hungrily keep my eye out on the most liveliest crab, where I would point out, “That one!” Now, I don’t even recognise myself anymore…
Before – live mud crab
Super Bowl is a personal favourite of mine. Food is always delicious, cheap and served to you in your traditional Hong Kong (Honkie) style eatery. You have communal seating with plastic chairs, food served and moving at warped speed while patrons are merrily burping and slurping away. Hong Kong, eat your heart out.
Here you can find mud crab w ginger and shallot sauce, a traditional Chinese favourite. The crab is sweet, fleshy and cooked to perfection. And the sauce is simply out of this world. It will have you double dipping and spooning for more.
Pipis w XO sauce – a must try $26.80 (Market Price)