Hairy Crab Feast

'Tis the season to get our hands dirty and wrestle with these hairy ones.


Steaming the crab.

Enjoy while still hot.


In SC's family, the boys only eat the roe, and they leave all the crab legs and claws to my MIL.


Here's how SC eats the crab (well... crab roe).

Claws and legs removed... transferred to MIL's plate.


Open the flap (this one's a boy - as can be seen from the pointy flap).


Open the body, discard the lung (those soft pointy bits).


Pour some vinegar with minced ginger onto the roe.


Ready?


Slurp.

Have you had any hairy crab goodness this season?

Steamed Pork with Black Beans and Garlic - Hong Kong Style, My Mom in Law's Recipe

I am so blessed with a MIL whose cooking I absolutely ADORE! She makes dishes that are tastier than those from the restaurants! Last weekend, she made us this absolutely delicious steamed pork dish and I was right by her side taking notes.

What's so special about the dish? She doesn't use pork ribs, because she raised 3 naughty boys who wouldn't eat anything with bone in them. She used "mui tao sao yuk" part, and we get juicy tender bits (daam daam yuk) with tasty sauce that could make us eat 10 bowls of rice.

Here's her recipe:
- Pork meat (about HK$15 worth from Park & Shop - sadly, sometimes cheaper than local wet markets). You can replace the pork with chicken, or tofu puffs as vegetarian option
- a handful of Chinese fermented black beans, rinsed
- 1 tsp salt
- 1 tsp sugar
- 2 cloves of garlic, minced
- a dash of oil
- 2 tsp corn starch
- a dash of light soy sauce
- chopped fresh chillies and spring onion

Throw everything into a plate like this:


Mix well.


Add chopped chillies. She added on just half of the dish, to accommodate those who can't eat hot stuff.


Steam for 15 minutes.


Garnish with spring onion.

Serve with lotsssssssssssssssssssssssssssss of rice.

Hong Kong classic flavors at its best.