Was called for lunch with my fellow chef in my previous outlet and oh boy! i was very happy as I would be tasting some syiokalingam ( Malaysian word with few different meanings like Delish, Best, Good, etc ) dishes cooked up by our Thai Chef .

My boss came and he too brought some weird looking dish that he bought during his hols in China.

One of the item is actually baby crabs preserved in soy sauce and chinese wine or brandy. I tasted that but NOPE...i dont like it at all. It sort of tasted like rotten mushy crabs. Yucks!













The first 2 pic is the crabs in a rice bowl and the bottom 2 is actual size versus sauce dish. Yeah! You said that right, its the chinese soya sauce dish that you get when you dine in any chinese restaurant. We are supposed to dip these crabs in chinese rice white vinegar and apparently it does cuts off the saltiness and enhance the taste of the crabs....... o.0

No wonder all our food supply is diminishing..........


The next one is not so bad. Its a clam or something like that. Not even sure what it was. Same preservation but tastier than the yucky crab. Brrrrrrrr......









Some clam in a rice bowl and thats a teaspoon to show you the size of this so called delicacy.

This preserved thingy is so damn salty and from what we found out from our resident chef , it is a TEOCHEW delicacy supposely eaten with their plain white porridge. Hmmmmm, maybe thats why it is so salty. Again, was advised to dip them in the chinese rice white vinegar. That does makes a difference.

We also have 3 other dishes, managed to snap only 2 before they sort of tells me off. Hungry stomach makes you heat up for small little things, eh ?


Both are Thai cuisine - on the left - mixed vege with Thai Cabai Burung Sambal. Absolutely spicy and perspire runs down me neck.










Next dish is simple dish of marinated pork in fish sauce, chilli powder and usual Thai marination and deep fried. Then stirfried with Thai Sweet Basil leaves.











The other dish is also made of Thai Basil but they cooked them with fishes and it looks like Green Curry but it is not. I dont know how to describe them to you but any1 interested, i can ask my chef for the recipe.



Till then

8 comments:

Jan said...

so are those 'mini'crabs? I think it might be something we call Ketam or Bua Khi in Teochew. But I am not sure if bua khi is normally marinated in brandy. More like vinegar & chilli. Not bad eaten with just plain rice and with your fingers :))

rokh said...

oh no i got reminiscence of the past, during a camping trip, where i had run around by the seaside chasing and hitting (mostly end up squashing) mini crabs. we end up feasting on the crabs later and oh well, crunchy and yummy. we bbq-ed it

LavaMama said...

Erm interesting Mike, I suppose u eat the shell too since they are baby crabs and hence probably soft??

fooDcrazEE said...

Jan, i think its the same thing but they might have a diffrent recipe.

Rachel, BBQ is kewl but preserved is another thing

mama, its soft but i dont like this versiob. Still like the vinegar, chilli and other spices preservant.

eatzycath said...

those crabs and clams looked like a challenge for the palate - and I would probably FAIL the challenge.. kudos to you for tasting the same!

Tazz said...

The way you described the crabs and clams, no thanks! :P

fooDcrazEE said...

hehehehe, the clam is nice just a tat too salty but the crab..........

boo_licious said...

they look interesting but if too salty I won't like as I can't take too much salt.