Sunday, October 26, 2008
The first time I've ever had crab congee was at my BF's parents' place. I sure licked that bowl clean. BF decided to replicate it last night. Me being the sous chef had the glamorous duty of opening and cleaning the raw & and very well alive blue crabs that were squirming for their lives as I ripped their top shells open. Me being an avid crab eater & dare I say expert in eating "cooked" blue crabs, this was supposed to be an easy feat but this job got me squealing and screaming everytime a claw would grasp my hands. Thanks, hun for giving me this opportunity.
Sauteed Veggies w. Garlic as a Side
Salt & Pepper Shrimp as a Side
Other dishes from this past week:
Fried Noodles in Garlic Shrimp adapted from here - added cured pork belly & kale
Korean Bulgogi Beef Lettuce Wraps
Topped with shredded carrot, fried onions & our own version of ssamjang.