extra large mud crabs

Steamed Mud Crabs

Steamed Mud Crabs

It was just after circuit breaker (only Singaporeans will know what I am talking about), and we were informed that a little semblance of life can return to normalcy, though not really all that normal. My wifey wanted to visit her parents and there was a visitation cap on the number of people that could visit seniors, and so, sonny boy and me went back to my parents place for dinner.

That morning as it was my practice to go to the wet market at Ang Mo Kio St 61, I thought that I would buy some mud crabs for dinner at my parents’ place – I bet they would love it – I love mud crabs too. The uncle that I always frequent usually sells them in his cages that he places on the slimy floors of the wet market. But the dirtiness doesn’t bother me. I love the old grind of the wet market, and the feeling of squeezing and haggling at the stalls with the aunties. Except that with Covid-19 concerns looming all around us, we had to be extra careful and maintain social distancing. It was tough.

Thankfully I have my new Copper Line mask, and that made it a little better for breathing, and it gave me the assurance of being able to remain focussed and staying safe. Although I am not really bothered by Covid-19, as I was bothered about being able to breathe through the mask.

So uncle selected the crabs for me – I told him I wanted heavy ones and that I didn’t mind paying the price for them – two would just do fine for a nice steamed mud crab dish. Or I could do Chilli Crab, but steaming style was always the best for fresh crabs as it brings out the best flavours of the sea. $30 dollars for two crabs, not bad, about 1 Kg.

Recipe

Ingredients

Mud Crabs – these are your local variety and they usually are between small to medium sized, so if you do get a large one, you should get it. I got two of them, and they were super fresh.

Garlic, Spring Onions – these are your best friends in any steam seafood dish, bruise the garlic slightly, and chop the spring onions in longer lengths.

Shao Xing Hua Tiao Jiu – I only use the most expensive bottle that I can find at NTUC, it is usually about $19 over dollars. The bottles all look more or less the same, but the price differentiates them. Of course, more expensive means better. Isn’t that the old adage?

Premium Lee Kum Kee Light Soya Sauce – I am a fan of this bottle of light soya sauce, nothing else will cut it for me.

Method

  1. Wash the crabs thoroughly, was an old toothbrush, if you have one. Give them the premium spa treatment for the sauna ritual later. Smash them good and proper, reserve the eggs (if you got the female ones) otherwise, a good smashing will help you when they are ready to eat.
  2. Decorate them with garlic, spring onions, two tablespoons of Shao Xing Hua Tiao Jiu, two tablespoons of the light soya sauce into the steaming pan. I like the metal pan that you can buy at any hardware store or NTUC.
  3. Steam the crabs over the wok for about 15 minutes over high heat and sufficient boiling water below the steamer.
  4. Serve with steamed white rice.

Bon Appetit!

Crab Udon – Quick and Fuss Free

Crab Udon – Quick and Fuss Free 

My wife told me to get my own dinner tonight and as usual I would struggle with what to eat. I would usually go for the quick-and-dirty fishball noodles soup as it was usually one of the cheaper options and I would be done with dinner before a 3 year old can finish an ice cream cone.

But I decided that I would cook a simple dinner instead – more importantly a fuss free one. Of course we all know cooking your own dinner is never fuss free. You are already going out of your way to buy ingredients when takeaway would have been a more sensible alternative. Fuss free is what the professional television celebrity chef would have you believe. It is never fuss free.

So whilst waltzing through NTUC – the National Trade Union Congress – supermarket, I spotted a whole container of extra large mud crabs, everyone of them looking up and feeling hopeful and I had compassion. I decided I had to cook crab for dinner, and that it had to be quick because time was really not on my side. The wife has already commissioned me to bathe the toddler and I needed to get it done before she completes her facial.

So off I went, bought what I needed and I managed to cook the meal in 20 minutes in my kitchen. 5 minutes more then Jamie Oliver and 2 minutes less than 周杰伦 (Jay Chou).

Recipe

Ingredients 

Mud Crab (or any other crabs that you would like to get, 1 extra large crab for 1 person)
Udon (1 packet per person, doesn’t matter which brands)
Mini Tofu Puffs (1 box should be enough)
Campbell’s New England Clam Chowder (this is the key ingredient to sweetening the deal)
Thai Fish Sauce (not much just a drizzle will do)

Method

1. Pour the canned soup into a claypot and add two cans worth of hot water. Turn up the heat.

2. Then cut the tofu puffs into diagonals and add to the claypot.

3. Let the tofu boil and soften. Wash and chop the “live” mud crab into pieces. Smash the shells with a mallet.

4. Once the tofu puffs are softened, add the crab pieces and cook till the shell is a reddish hue. This is a sign that the crab is cooked.

5. Add the udon noodles and continue cooking for another 3 minutes.

6. Serve immediately. Shouldn’t take more than 20 minutes. Since it is for one person, I ate directly from the claypot.

Bon Appetit!

Campbell’s New England Clam Chowder

Mini Tofu Puffs

Udon Noodles

Wash and Chop Crab

Cook Mini Tofu Puffs till softened

Lay the crab on its back and Chop it down the centre.