Tuesday, January 26, 2010

BACK TO MY HOME SWEET HOME

Many people asked me how did my boys responded after being away from them for 6 months. Initially I thought they would go crazy the moment they hear my voice but I guess furry kids doesn't know how to tell time. They welcomed me with the usual 'welcome home bark', and Pumpkin is still as bratty and demanding...
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while Pea is still the one being bullied around. Poor Pea, he is having skin problem again and itching all over.
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There are lots of luggages in my room waiting to be unpacked, 2 from Melbourne and 2 from Humen. I went to Humen on the 3rd day after I arrived home for a short food trip. It was a very good trip full of food and shopping! Do you find my new Astroboy hard casing luggage bag cool?
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Tuesday, January 19, 2010

PRECIOUS PEA IS HEADING HOME!!!

In another 12 hours, I will be at the airport, waiting to board for my flight home to escape the summer heat. I didn't feel as excited as I expected I would be and I think I know why......

Coz I started to miss this boy already....sigh!
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But then again, my two furry boys would be so excited when they see me and all the Aussie yummies I bought them. Of course, Hubby too! He said that he haven't mention a single word to the boys about me coming home, a surprise for them he said.
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Now now...shall I have Bak Kut Teh for breakfast the moment I step foot back on my homeland??
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Oooohh..and some crabs for dinner would really make my day!
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Now, I have to continue doing something I really dreaded doing...PACKING my stuff and it seems that no matter how much I took out, my luggage is still overweight!!! And yes, they are all yummies from Aussieland!

To all my buddies back home, see you soon!!!

Friday, January 15, 2010

MY 1st SPANNER CRAB

I came across Spanner Crab numerous times at the fish market and usually they are already boiled and chilled. I assumed it should be eaten cold, as reheating a cooked crab would certainly spoil the taste and texture. I am not a fan of cold seafood except for sashimi and oysters, hence I never bother checking out Spanner Crab. However, bro-in-law was at Footscray and he managed to buy a live one for me to try.
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Some people call it 'Garfield Crab'. Flip it upside down and it does resemble the famous overweight cat. Scientifically, it is known as Ranina ranina and this crab is around AUD20.
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Surprisingly, Spanner Crab is really meaty especially on the part of the body. Very thick and chunky.
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Bro-in-law decided to steam it with beer. Apart from the usual seasoning ingredients, he put in fresh rosemary too.
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Verdict: Very good! The flesh is very firm, very chunky and very sweet. To compare, I would say the texture is almost similar to scallop. And yes, I love this fella very much. I guess it's time to think of more ways to cook Spanner Crab now!
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Monday, January 11, 2010

AND THE ANSWER IS........

I received lots of funny answer to the picture I put up in my previous post. From mee sua to dragon bread candy soaked in honey, worms from the ocean to fatt choy with a blonde dye. Take another closer look, I give you one clue........The spoonful of rich and luxurious delicacy came from this gigantic lobster. Wanna take a last guess?
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The answer is LOBSTER BRAIN! Best eaten raw dipped with wasabi and soya sauce. The thousands of small sacs containing rich and sweet juices melts the moment you put it in your mouth. Seriously luxurious stuff! If you prefer it cooked, dump it into a boiling pot of porridge.. I did just that, the porridge turned out so good. I was lost in the moment of savouring the porridge, so much so I forgot to take a picture. Well, I am in the land of lobster so there is always next time!
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This more than 3kgs lobster was my New Year's dinner. We had it sashimi style which is perfect as it was really fleshy and sweet. The head and legs ended up in a big pot of porridge as I mentioned earlier.
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This 1-kg lobster was my Christmas Eve dinner. Bro-in-law cooked it with sliced ginger and spring onions with egg noodle as base. Very yummy too!
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Tuesday, January 05, 2010

TAKE A GUESS??

A spoonful of rich and luxurious delicacy....anyone have any idea what it is?
Output

 

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