Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!

Tuesday, March 22, 2011

2-way Crabs and Lobster Noodles

I've done a drier chilli crab this time round than my other efforts with a self-indulgent slant to it. Meaning heaps of pureed ginger, chilli padi and garlic, very little sauce as we didn't have mantou that day.

Now for something I haven't done before, Black Pepper Crab! I cook by gut feel and thankfully (for S), it turned out delicious.


  • 2 mud crabs
  • Approx 5 heaped tbs of cracked black pepper
  • 5 cloves of garlic minced
  • 2 cloves of shallot minced
  • Curry leaves, big handful
  • Big generous dollop of butter
  • Oyster sauce, about 3 tbs 
Cracked black pepper

My mother-in-law's home-grown curry leaves. They might look diseased here but this is the frozen result
Mix with one tbs of boiling water 

Steam the crabs first, then crack the shells


  • Heat wok up with 1 tbs of oil
  • Add butter, don't turn the heat too high you don't want the butter to brown too much or froth
  • Toss in the shallots and garlic and fry for about 2 min
  • Grab a generous handful of curry leaves and toss for 3 min
  • Pour the oyster sauce into the wok and mix thoroughly
  • Add cracked pepper and sliced red chilli if you wish, stir fry for about 1 min
  • Now for the piece de resistance, steamed crabs go in and voila!

It's no secret I love my Singapore Chilli Crab, and have talked about it several times on this blog. But this is a drier and much spicier version some of you might not like.


  • 1 whole bulb of garlic
  • 2 whole shallots chopped
  • 100gm ginger sliced
  • 5 chilli padi sliced
Put the above in a blender or chopper.
  • Tomato Ketchup about 5 tbs
  • Maggi's Garlic Chilli Sauce half a bottle
  • Egg optional
The rest of it is easy, stir-fry the blended mixture in 1tbs of oil till fragrant, then add the sauces and crab.

Lobster with Ginger and Spring Onion Noodles

  • Whole lobster tail, remove the shell from under and cut into 2cm pieces
  • Half a bulb of garlic minced
  • 2 springs of spring onions sliced
  • Ginger sliced
  • Chinese cooking wine
  • Oyster sauce about a few splashes
  • 1 cup of boiling water
  • 1 tsp cornstarch mixed with cold water for thickening
  • Blanched wanton noodles
Fry up the garlic, spring onions and ginger. Fry the ginger 2 min before adding garlic and spring onions as the ginger takes longer to cook.

Toss in the lobster pieces and stir fry for a couple of minutes. Add chinese wine, oyster sauce and water. Mix well. Put a lid over the wok and let it cook for about 3 min. Add cornstarch/water mixture to thicken.

Pour over blanched wanton noodles and all done!

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