Category Archives: Gastronomy

Fatty Crab Restaurant (PJ)

10 Friday Feb 2012

Posted by in Gastronomy, Local Restaurants

≈ Leave a comment

Tags

, , , , , ,

I know I should be blogging about my Ipoh trip. I’ll do it soon. ;p

But for now, a little mighty crab restaurant which has been around for some time. I would like to bring your attention to Fatty Crab. For those who live around PJ, this restaurant is quite famous. I have even seen groups of people hiring bus to drive to this restaurant from either Penang, Seremban or Johor, just to taste it.

One thing you should note is that this restaurant is ALWAYS crowded. It doesn’t matter if you go on a weekday or weekend. My advice is, be there before 6:30pm !!! OR, you wait… it continues to stay crowded even until 10pm !!! I kid you not.

The first thing I do whenever I go to Fatty crab is to have their century eggs. The yolk is a little gooey and the taste is amazing. Eat it with the pickled ginger… ohhh… I Love it !!! I could easily polish off 2 eggs (3 if no one is looking) by myself. hehehee…

The Famous Crabs of Fatty Crab – the sour and spicy / the steam

Most people who come here order the sour and spicy crab. This is the restaurant’s speciality. Personally, I prefer their steam crab. The meat is always so fresh and sweet. (plus my fingers stay cleaner ;p). But, I LOVE the sour spicy sauce on their Roti Bakar (Toast hainam bread) and the Fried Rice. yuuummmmz. We normally request for extra sauce just for dipping in our bread.

 Aside from crab, there also other dishes on the menu. But, not much variety. That night, we ordered the steam fish. The fish texture was a little on the soft side, not my kind of fish. (Not sure what fish that was). I prefer firm meat fishes. ;p But, the soup was really nice. Mom say it’s the teo chew style. nice… Sweet and sourish.

While waiting for your main dishes, you can also snack on fried chicken wings and satay. Unfortunately, we polish those off before I remember my camera. ;p

Fatty Crab Restaurant
No 2, Jln SS 24/13, Taman Megah, PJ (From 5.30 onwards)
Tel : +603 7804 5758
** Close on Monday

Caramel Croissant Pudding with Cast Iron pot

17 Tuesday Jan 2012

Posted by in Gastronomy, Home Cook Food

≈ Leave a comment

Tags

, , ,

When I first saw Nigella (famous celebrity chef) made these on TV, I was hooked and couldn’t wait to try it out. The way she made it look so simple !!! She really makes cooking easy and fun.  

Instead of baking it on the oven, I use my 24cm Staub cast iron pot.

And, I made a few adjustment on the receipe based on our taste preference.

For the custard,

  • ½ cup              Caster Sugar
  • ¼ cup              water
  • 1 tbsp              butter
  • 250ml              Cream
  • 250ml              fresh milk
  • 5 nos               eggs
  • 1 tsp                vanilla essence
  • Pinch of salt to taste.

Boil the water and sugar till it turn golden. Turn off the heat and whisk in butter till all melt. Next, whisk in the cream, fresh milk, vanilla essence, eggs and pinch of salt to give it a little contrast. I continue to whisk until everything it mixed well and forms a very nice custard-like colour. 

Next, I lightly spray my pot with canola oil. Heat up the pot and start tearing in big chucks of stale croissant. I let the croissant fry a little in the pot before I pour in the custard sauce. I used about 6 pieces of croissant here. I fold and press each piece to make sure the sauce soaks thru. After about 2-3 minutes, I turn off the fire. 

Cover the pot with the staub lid (which i think is the same weight we the pot !!!! so heavy…) and continue to let the pot do its job while I ran off to shower. 

 

When all of us head down for breakfast (about 15-20 mins later), the pudding is cook perfectly and still hot! (the recipe can easily feed 4-5 people)

It’s such a great and wonderful recipe for lazy-me. And hubby thinks I’m amazing for whipping something like this up for breakfast !!! MUAHHAHAHAHHA….and all this is Thanks to Nigella (One of my many favourite TV chef).

Normally, I will have some leftover which I just keep in a tupperware. It will still taste amazing the next day after reheating in the microwave for about 1-2 minutes. OR, just have it cold with some ice cream ! yummmzzz….

Chulet’s Hungarian Chicken Paprikash risotto

13 Friday Jan 2012

Posted by in Gastronomy, Home Cook Food

≈ Leave a comment

Tags

, , ,

A good friend dropped by from Singapore and since he has never been to Genting, we decided to take a trip there for lunch. (yummm… I can still remember the delicious food we had. Will blog about it when I have the motivation. Hehee). Anyway, I manage to get my hands on some really fresh and beautiful capsicum / paprika / bell peppers (mom calls it tanglung / lantern chilli) in the strawberry / mushroom  farm which was just 5 minutes away from the main shop in Gohtong (half way up Genting) 

With so much fresh paprika, I decided to cook Hungarian Chicken Paprikash and invite our friend Mr.F over for dinner with us.  

Ingredients I used

  • 4          Drumsticks
  • 4          Paprikas ( I used 2 red and 2 yellow – thinly sliced)
  • 1          Carrot (thinly sliced)
  • 1          Onions (thinly sliced)
  • 2          fresh Tomato diced
  • 1 tbsp  finely chopped garlic
  • 1 tbsp  Tomato paste
  • 1 tbsp Hungarian sweet paprika (you can grab them from any dry herbs rack)
  • 3 cups Chicken Stock Water (I just throw in one chicken stock cube in hot water)
  • 100gm Crème fraîche
  • 2 cups  Risotto rice
  • 2pcs     Bay Leaves

Melt some duck fat (which I had left over from my duck confit), and sauté my drumsticks till they are golden brown. Next, in goes my onions until soft, then, the garlic.

Throw in the tomato paste and hungarian sweet paprika. Fry till fragrant. Once this is done, I add my drumsticks, chicken stock water, carrots and paprikas. Tuck in the 2 bay leaves. Bring all these to boil and Cover the pan and allow the whole thing to simmer in low heat for about 20-25 minutes. Lid up, add salt and pepper to taste. (Being Chinese, I can resist adding a touch of Soya sauce and oyster sauce) 

Next, in another pan, I sauté some risotto rice with butter and olive oil. Once each grain is well coated with fats, I slowly transfer the paprikas stock ladle by ladle and cook till the rice soaked all these flavours. Transfer the drumsticks and all the vegetable over to the risotto.   

Sprinkle tomatoes over the top. Stir in the crème fraîche and watch the viscosity thickens. Yummm…. Absolutely delicious.

sorry – I was so hungry by then I didn’t take a picture of the finish product. aih….  ;p