Vietnamese Ginger Crab

Whenever we have crab at home I usually eat it plain dipped in some hot peppers and fish sauce. But with the ginger nearly reaching it’s demise in my fridge I searched online for a ginger crab recipe. I came upon a recipe on theKitchn.com. Unlike my previous cooking posts, I didn’t really tweek this one. The only difference here is that I used Mirin instead of shao hsing.

Mee Gah-tang

One of my favorite Cambodian dishes but I always screw up the noodles. Boiling noodles is an easy task but I can’t seem to get these wheat/flour ones to cook right without sticking together.

What you’ll need:
1 box of wheat/flour noodles
Beef round eye, thinly sliced
Kai lan (chinese broccoli), stems and leaves separated
Flour for that creamy texture
2 Eggs
Salt
Sugar
Oyster sauce
Black pepper
Water
Olive oil
1 clove garlic, minced

What you’ll do:
Boil noodles. Do not dump them in all at once, just a handful at a time and stir while doing so. These babies will stick together if you don’t pay attention. I would say 10-15 minutes is good.
Pour olive oil in a large hot pot and add garlic and beef.
Add oyster sauce, salt and sugar to beef. Cook thoroughly.
Add kai lan stems. After a minute or so add the leaves.
Fold in noodles, one handful at a time.
Beat the eggs with a fork and pour over noodles and quickly toss.
For maximum flavor, top the noodles off with your favorite chilli sauce.