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Crustacean has been featured on many shows, including "Martha Stewart Living"
Chefs' taste for secrecy flavors signature dishes
Keep in mind this is not the actual recipe as we will probably ever know it but rather a "CopyCat" recipe"
GARLIC NOODLES
3 Tbsp. butter
8 oz. broad egg noodles
3 1/2 c. chicken broth
1/4 tsp. garlic powder
salt and pepper to taste
In large skillet, melt butter. Lightly brown uncooked noodles (browning will be uneven). Add chicken broth, garlic powder, salt and pepper. Bring to boil; then simmer, covered, 10 minutes or until noodles are tender.
GARLIC CRAB (for six)
I BOUGHT three live mud crabs, each about 1 kg in weight.
Instead of killing a crab by piercing it with a chopstick or a knife through the flap at the underbelly, which puts me off, I put them to sleep by placing them for a couple of hours in the refrigerator, claws tied, of course.
Then I boil them briefly, before sauteing them.
First, cook the crabs for about five minutes in a boiling pot of water, large enough to submerge them in. Remove with tongs and plunge into a basin of cold water to stop the cooking process.
Cut away the strings used to tie their claws, then pull off the shell by prying open the underbelly flap. Remove the head sac found within the shell and the spongy gills.
Then, using a knife, detach the claws and cut the body into two or more parts, if the crab is large.
Now get the paste ready. Cut off the roots from a bunch of fresh coriander, wash, then chop finely. You will need about 2 Tbs worth.
Heat a wok till hot. Place 2 Tbs of vegetable oil to heat. When hot, saute half a cup of chopped garlic, the coriander root and 2 Tbs of crushed black pepper.
Add the cleaned crab pieces. Add 1 tsp sugar and 1 tsp salt. Toss over high heat till the crab pieces turn bright red. Then add half cup of stock (vegetable, seafood or just water), cover and leave to cook for 10 minutes or so.
Taste to adjust seasoning and serve at once, on its own or with plain boiled noodles tossed with light soya sauce and fried garlic.
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