Crispy Lotus Root With Salted Egg Yolk

I am so happy with the lastest issue of the Flavour Magazine .  Found something interesting and salivating and I just had to try it out and gosh it was GOOD !!!  Salted egg yolk coated on crispy lotus root.... can you imagine how delicious this is....the savoury taste with a crunch.  Imagine this with a glass of cold beer....mmmm yummy yummmy .    Flavours Magazine do give us good recipes and there are lots of bread recipes in this issue - May-June 2011.   Love all the recipes in it.....if you have not got your May-June issue yet, do hop over to your nearest newstand and get one...I am not advertising for FM but sharing with you something good :p

Steamed Mud Crab In Raisin Wine

I love crapping and crabbing....the Piggies love mud crabs cooked the sweet sour style but for me I love them steamed plain and dip them with chilli sauce or my favorite dipping sauce - basil, garlic , shallots and bird eye's chilli with light soy sauce... heaven on a plate !  The natural sweetness of the crab meat plus this wonderful basil dippings ....truly satisfying and all the calories forgotten for a while LOL!  Simply steamed them with some homemade raisin wine and spring onions and you can imagine how good these mud crabs were after the steaming process :)   And the crab juice , after the crabs suana bath , * wink *  infused with raisin wine was indeed lip smacking !  I leave the imagination part to you :p

Shredded Sea Cucumber Crab Meat Omelette In Crispy Golden Cup

I try to recreate a dish that I used to eat  at chinese wedding dinners. They named this dish ' Kwai Fa Chi '  using ingredients like crabmeat and sharkfins but I tried to get as close at that but without the sharkfins of course.  The crispy golden cup was an inspiration from the Flavour Magazine , the May-June 2010  issue .

Love this dish  !  when the teeth sinks into the flavorful stir fried shredded sea cucumber and crabmeat with eggs and followed by the crunch sound of the wanton crispy cup....one word - Heavenly !  Read on for the recipe :)

Vietnamese Spring Roll With A Twist

Flipping through the Flavours Magazine , January- February 2011  issue , I saw this simple and yet delicious Fresh Prawn Spring Roll....and as usual , the itchy hands want to try it out  .  A month ago , Piggy Cuz gave me a packet of rice paper from Vietnam and  I knew I am ready to roll into Spring  ( hehehe though it is summer here all the year through ) .  I gave it a twist though ( I am always in the habit of changing the ingredients  :p  ) I sneaked in this sinful  ingredient into the roll...fresh crab meat  ! And the outcome, a mouthwatering vietnamese spring roll garnished with aromatic toasted sesame seeds !

Savory Clams With Basil/ 'Yee Heong' Lala

Saw these big sea clams at the fishmonger when I went fish shopping at the Canning Market.  Needless to say, I could never resist them when they look so succulent and fresh. Bought a kilogram back @RM15 ( pricey but who cares, empty the wallet first and scratch the head later LOL!  We had a day off yesterday for the Buddhists to celebrate Wesak Day , so this Momsie and Wild Boar had a sinful day eating clams and crabs :p   Come join me and have a virtual feasting of this mouth-watering dish - Savory Clams With Basil/'Yee Heong Lala - inspired by Lily of Lily's Wai Sek Hong .

Chicken In Raisin Wine

Talking about wine..I love all kinds of wine..red wine, white wine, chinese rice wine and even raisin wine...yea wine made from yellow raisin !  My colleague Mrs N gave me a 2 litres jar of home brewed raisin wine :)  haha I can drink it neat if I want to, it is sweet and the taste is lovely.  She brewed them herself and I am the lucky one to receive a jar from her. It goes well for this chicken dish .  I am going to learn from her how to make the raisin wine :p