What the heck U ate over the weekend?

[kokomo]

What's in a name? Plenty! Haha. "Devil" doesn't bring out the appetite in me..when I see the name...I'm not terribly excited..it somehow doesn't make me want to go makan there. . Maybe that's the reason why you have been staying away from the place?

Hahahaha .. Charbroiled, you know well what I feel. Anyway, to have seafood in Subang really don't have the ooommpphhh to whack it down. I see mood and place where to have seafood also. My regular place is still in Kuala Selangor and those by the river or kampung kind of places.

However, I did try S'gpore famous of Chilli Crab there. Tried in this place called Serangoon Block 207, a newly open mini food court and their crab is BIG! 1kg = $45 superb madness but its' nice anyway. To me, their Chilli Crab is actually our sweet & sour / sweet & spicy crab style here. Only thing is their crab is BIG & FRESH!

[currymee]

Used to sell dry baked crabs in my heydays in Ipoh where it was handpicked by myself to be at least 800gm to 1.5 kg each at the wholesaler. Baked whole (without innards) and stiuffed with stuffing where it is considered as truly Devilled Crabs. Once done, the whole restaurant filled with the aroma of spiced stuffed crabs. It was served with no sauce unless requested. Even then, i charged Rm10.00 for the sauce as it was simmered with real crabs. Served with garlic bread. But then every friday and Saturday, it was cooked to the max with my 5 XL ovens. Was it good? Dunno, I was allergic to crabs then!

Zing,

The dry-baked I was talking about got NO SAUCE, no stuffing, not even kicap or salt , just pure LIVE crab in the dry heated wok .... and you eat with its natural flavour and juice ....

I tried it once a home and my wife screamed at me for being CRUEL and BANS ME FROM COOKING IT AT HOME ANYMORE coz you can hear the crabs jumping as they are being cooked under the wok lid - kok-kok-kok-kok and then .... SILENT .... DONE !! You don't kill the crabs first, you put them ALIVE straight into a dry hot wok and then cover the lid and put some bricks on top of the lid to prevent escape .... I saw it done once in a restaurant when I was small ... damn scary but WOW!! THE TASTE is out of this crabby world .... ALL SAUCES can go fly kites after you have tasted it cooked this way ... BTW, you also KOYAK one wok each time you cook it unless you use SOLID CAST IRON ...

Maybe that is why NO CHEF in Klang Valley is doing it .... TOO CRUEL for them too ...

[jan tomaswaki]

Had devil crab on a weekend.Wow ! damn expensive XXL size RM60kg and L size RM50.Had a Kg each cost me RM120 also order satay just around the corner nasi lemak shop and Nanking Rest.BBQ chicken wings and belacan siput.Total cost me RM200 for 2 families of 9.excl.2 bot. of Ironstone Obsession wine.That nite my son got food poison,dunno from which food???Doc said be careful what you ate during Ramandan month.Of course the carbs were delicious "Kam heong style!!!

[bslee]

TOO CRUEL for them too ...

I abhor such cruel methods just to satisfy one's own appetite. Maybe the tables are turned in your afterlife. who knows?

[zinglicious]

It is easy to kill the Crabs humanely. - Just use a chopstick to poke thru in the middle. IMHO and expetise of double zero seven agent with licence to kill, these killing within second is just as good as as they are kicking the bucket alive. The whole operations of poking and surgically removal of the innardfs takes less than 1 minute per piece. There should not be any difference in taste unless you have a supersonic tasting of licking sensation. In fact, it taste better without those iinnards like gills or greenish stuff when baked whol without stuffing if you prefer.

But I let you know of secret recipe - Pack tight with some aluminium foil to ensure juiciness with rock salt for no sauce crabs. No kidding - it is buddha walk over for crabs.

Unless the freshwater crabs were dead in the corner for hours, than the meat that smell like @#^#&&$ crab. I know because of one experience of dun know why I was missing a crab in the car. The next day, the car hadthe foulest smell which is worse than a pile of banzai craps when the crabs was found under the seat. .

[DennisWng]

I tried it once a home and my wife screamed at me for being CRUEL and BANS ME FROM COOKING IT AT HOME ANYMORE coz you can hear the crabs jumping as they are being cooked under the wok lid - kok-kok-kok-kok and then .... SILENT .... DONE !! You don't kill the crabs first, you put them ALIVE straight into a dry hot wok and then cover the lid and put some bricks on top of the lid to prevent escape ....

That is an act of pure evil. I just lost my appetite. Guess you're one of those who relish eating monkey brains out of the poor animals' heads while they are still alive.

[zinglicious]

Had devil crab on a weekend.Wow ! damn expensive XXL size RM60kg and L size RM50.Had a Kg each cost me RM120 also order satay just around the corner nasi lemak shop and Nanking Rest.BBQ chicken wings and belacan siput.Total cost me RM200 for 2 families of 9.excl.2 bot. of Ironstone Obsession wine.That nite my son got food poison,dunno from which food???Doc said be careful what you ate during Ramandan month.Of course the carbs were delicious "Kam heong style!!!

All the food are suspects though the primary suspect could be the siput. Once I had a lok Lok with my doctor - I got the worst food poisoning of all time where I medicated myself with the arsenal of anitbiotics and anitipyretics I could find. Fever got worse until I could hardly lift my hand. My doc friend gave me a dose of old version of anitbiotics specifically effective the suspected bacterial which he thought I had it during the lok lok. Not the seahum ( always had it fully cooked without looking like menses mussles - but the common peanut sauce which was publicly shared! After micraculous recovered - I never go to lok lok by sharing with the common bowl of sauce.

And probably why your son kena poisoning as he did not take the wine - the wine has anti bacterial action.

[currymee]

That is an act of pure evil. I just lost my appetite. Guess you're one of those who relish eating monkey brains out of the poor animals' heads while they are still alive.

No, I don't eat any animals that is alive.

I was just informing Zing - "How the dry-baked crab was cooked" .... I make no judgement call on morality in the KITCHEN. Cannot take the heat, stay out !!

As for PURE EVIL or not, go look in the bathroom mirror first before you pre-judge someone If you see at "halo" around your head and wings on your shoulders, let me know ....

You think all the GOOD FOOD that you eat, the animals are"saintly killed" ? ... An animal died for your feast, and it died, there is no such thing as die nicely, die cleanly, die holy, die halal, die haram, DIE means DIE and the CHEF got to KILL IT !!

Have you tried killing a fish by bashing its head against the rocks or smash with the cleaver or slit a chicken's throat while it is flapping in your arms ... if you think ALL OF THE ABOVE are EVIL and CRUEL, go VEGETARIAN ... as that is how animals are killed in the kampung and in FRESH seafood restaurant kitchens in SJ/USJ ... not shrink-wrapped in plastic and sold in refrigerated counters in Jaya-Jusco or Carrefour !! Even then, someone got to KILL it before shrink-wrapped, just because your hands are not "dirtied" by the FRESH blood, does not make you "holier-than-thou" ...

I guess, you are a town-boy who has never cooked "LIVE"-STOCK in a kitchen, just like my wife .... everything comes in plastic ... BUT ALWAYS DEMAND FRESH CHICKEN and SEAFOOD ... Next time, you order a FRESH LIVE FISH, go to the kitchen and see how it is prepared/killed for your meal and see if your appetitie is still there ....



SORRY TO SOUND PISSED OFF - as you reminded me of my wife, whom at that time kept on pestering me to COOK this style of crab-dish and when I did, BLOODY TURN AROUND and call me CRUEL pulak !!!! Sibeh Tulan - and I stopped cooking that crab-dish after that !!

[zinglicious]

The Americans cook Live Maine Lobster in the pot of hot steaming water.

But one thing I meh tahan is seeing Katak while they are skinned alive. You can see the heartbeats......twitching of muscles reflexes.... where it looks like human limbs. All other killings looks mild in comparision with that, perhaps monkey brain surgery where diners were scooping up the brainy shashimi by diners!

[zinglicious]

No head and still moving http://www.youtube.com/watch?NR=1&v=...ture=endscreen

[CS Chua]

Had nasi Minang food in Bali; rendang beef, chicken, and beef knuckles plus veggies. Very tasty. As good as nasi padang.

[Rhiga]

That is an act of pure evil. I just lost my appetite. Guess you're one of those who relish eating monkey brains out of the poor animals' heads while they are still alive.

Fyi, I love to see people say “act of evil” when come to food…

Here is one “act of evil” I recently committed in Orchid road,, Singapore.

I ordered a 3.9 kg lobster… Poor thing, this lovely sea crustacean was still alive in the morning in Indonesian water but 8 hours later was served alive on my dinner plate..

I ate the lobster alive i.e. it is a sashimi lobster meal… and of course, Chinese style.

The experience waitress skillfully slides the lobster meat while the lobster was still ”kicking" on the plate….


Not evil enough ? How about next one (I do this often in weekend).

I think I have master the skill to steam prawn using rice wine and I always buy live prawns whenever I am in my home town Malacca...

I like to see prawns die in “high” i.e. die in the fragrance of my expensive Japanese rice wine while I am steaming them..

Fyi, my Nippon rice wine is anytime much more expensive than your Aussie Chardonnay white wine regardless of which year…

Trust me, the aroma of rice wine plus the tenderness of fresh prawn meat is one of the best thing in life…

ps. Like what Currymee said.. you better be a vegertarian. The fact that you don't know/don't see how the animals were slaughtered before the meat is served on your plate does not give you a "hollier tahn thou" reason to comment others..

[DennisWng]

You don't kill the crabs first, you put them ALIVE straight into a dry hot wok and then cover the lid and put some bricks on top of the lid to prevent escape .... I saw it done once in a restaurant when I was small ... damn scary but WOW!! THE TASTE is out of this crabby world .... ALL SAUCES can go fly kites after you have tasted it cooked this way ... BTW, you also KOYAK one wok each time you cook it unless you use SOLID CAST IRON ...

Maybe that is why NO CHEF in Klang Valley is doing it .... TOO CRUEL for them too ...

The experience waitress skillfully slides the lobster meat while the lobster was still ”kicking" on the plate….

Not evil enough ? How about next one (I do this often in weekend).

I think I have master the skill to steam prawn using rice wine and I always buy live prawns whenever I am in my home town Malacca...

I like to see prawns die in “high” i.e. die in the fragrance of my expensive Japanese rice wine while I am steaming them..

ps. Like what Currymee said.. you better be a vegertarian.

Just for the record, I’m a vegetarian and BsLee just about sums it all.

I abhor such cruel methods just to satisfy one's own appetite. Maybe the tables are turned in your afterlife. who knows?

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[zinglicious]

For the record both Rhiga and Currymee are not vegetarians as currymee is tasty with quick dip boiled half cold bloodied cockles in thier shell. They definitely dont believe in recarnation in next lie as shellfish.

[Rhiga]

Just for the record, I’m a vegetarian and BsLee just about sums it all.

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I don’t know much about Mr. Lee…

I know he is a forumer in this USJ.com and I read his posts often including his posts about food..

I know one of his favorite meals is beef rendang and sup daging..

Have you seen a cow, bull or buffalo which is easily twice your weight being slaughtered ??

Obviously, you are too lazy to find out more about the posts in this forum and conveniently cut-and-paste any quote that suit your argument…