Wednesday, October 06, 2010


Have you heard of Champagne crab before? Well, it is totally something new to me. Bro-in-law (BIL) bought two huge Champagne crab as part of our welcoming dinner for Hubby who came for a 2-week visit last month. The crab looks a little like a mini King Crab, but with the sharp spines along the their legs, it does resemble Spider Crab too. For those in Melbourne who are interested to give it a try, we got it from PP Seafood Plus (No, PP doesn't stand for Precious Pea and I am in no way associated with them..hehe) in Box Hill at $35.00 per kg.

Feeling adventurous, I suggested to have the Champagne Crab cooked with a new twist. Immediately I went to Safeway and grabbed two cans of Podravka Chicken Pate, priced at $1.99 per can. I am not a fan of chicken liver but I find this Croatian brand quite flavourful and most importantly, it doesn't have the strong liver aftertaste.

Ahem...please excuse my finger prints. Simply too irresistible!!

And so....the Champagne Crab pieces were deep fried in the hot oil.....

And finally toss with BUTTER, BLACK PEPPERCORNS AND CHICKEN PATE together with bits and pieces of chopped onions and spring onions.

The end result? A plate of TO-DIE-FOR BUTTER, BLACK PEPPERCORN & PATE Champagne Crab! Tasted SO SO SO SO good. Everyone couldn't resist from having 2nd, 3rd, 4th...ok, make it at least 5th helpings each. Surprisingly, the texture of the crab meat was pretty good. Firm and sweet, almost similar to mud crab. Definitely much better than the King Crab I had before.

As for the crab roes, BIL saved it for another dish...something that I really love....

Tada.....a bowl of Szechuan Hot & Sour Soup loaded with extreme sweetness from the crab roes. a very lucky woman!

Apart from the Champagne crab, we also had a few more yummy dishes that worth mentioning here. Actually, hehehe, I want to take the opportunity to introduce on our restaurant's current promotion. Thinly sliced fresh lotus root stir-fried with slices of pre-marinated "NamYue" Pork Belly, a hit among our regular customers. This dish is currently in the special menu until the lotus root season ends.

Also available, fresh Chinese Yam or commonly known as "Wai San". BIL tossed it with black fungus and snowpeas in garlic sauce and not forgetting the crunchy pork lard sprinkled on top. YUM!!

Lastly, my dad's favourite Steamed Deep-Sea Barramundi. Just couldn't help myself from having more rice to go with the sauce.

It was a perfect family reunion dinner and I can't believe that Hubby has already gone back to Malaysia for a week now. My dad is leaving this Friday too, I am feeling so sad now. But hey, at least I have something to look forward to. I am heading home for a short break on 14 February 2011, tickets already booked! I should start compiling a "Must Eat" list from now, so hey, you Makan Buddies out there (you know who you are), please make yourself free ok?


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