It is curious how the Singaporean customs would confiscate packs of chewing gum at the border, but live hairy crabs enter the country with impunity. Chef Duyen flew back from Shanghai with live hairy crabs on Sunday. I missed the crab feast with our chefs last night, but she saved me three. I steamed two for myself, and kept one for Zhu Zhu, a fellow Marco Polo actress who is also a hairy crab fanatic. The golden roe of the female crabs and the gelatinous soft roe from the male ones are what make these crabs completely irresistible and addictive. They burst with such a rich taste that anything you eat afterwards will appear to be flavorless. There is absolutely nothing I could compare it to. Perhaps imagine your favorite French cheese, except it’s not that at all. If you eat a hairy crab for the first time, it will be an entirely new taste to you.
They are easy to prepare. Simply put them in the steamer when the water is boiling and cook for about 10 to 12 minutes. That’s it.
The two key ingredients is the dark rice vinegar and the minced ginger. No one eats hairy crabs without them — not only because they complement the taste perfectly, but also because according to Chinese tradition, the warming effect of ginger and sweet dark vinegar balances the cooling effect of hairy crabs. You eat each bite of the crab with a generous amount of the vinegar mixture.
I would usually tear away the legs and the claws, and go directly for the roe, sometimes saving the legs for the next day, but most times giving them to my mother, who claims that she hates the taste of the roe. I’ve always secretly believed that she just wants to save the roe for me. I missed her very much today as I put away the leftover legs and claws in the fridge.
Below are some pictures of my lunch from our kitchen today. The lily flower in the tray made me feel extra pampered. At home, I am usually the caretaker — pampering everyone around me. I would get special attention from the kids and the hubby on my birthdays or Mother’s Days. I have to admit that I’m really liking this treatment I’m getting from our kitchen.