Craaaabbbbbb

Mayla's rants

Fresh piping hot crab.. With dark meat gravy.... Fresh piping hot crab.. With dark meat gravy….

Life’s simple… Freshly steamed crab, dig out all the yummy brown meat, some chicken stock, garlic, carmelised onions, black pepper corns and some salt. Pour everything back in the shell, arrange artfully or in my case not so artfully on a white plate.  Garnish with dill fronds and serve…  Dig in….. YUM!!!

View original post

Pan Seared Gravlax with Kampot Pepper & Carmelised Shallots

Mayla's rants

Delicious mixed with hot rice!! Delicious mixed with hot rice!!

Returning from a holiday from the Baltics my mom carried back with her a huge half salmon gravlax.  Since i had steamed some brown rice i felt eating it raw would match, it was a busy week and i didn’t grocery shop so my fridge was bare and nothing to pair it with.  So out came my trust pan, heated high and then a slash of rice bran oil, skin side down and flipped over. (My shallots were caramelizing 10 minutes earlier)  The skin was crispy and delicious.  Now with my previous trips to Cambodia brought back jars of kampot pepper, and yes it has a deeper aroma than normal peppercorns, and slices of lime for decoration and wedges for squeezing.  Luckily i didn’t salt the fish, i suspected that curing would mean it has quite a bit of salt into it and yes it…

View original post 38 more words

Thai Omelet…. With siracha sauce

Never could make a better omelet!

Mayla's rants

Delish and comfort food! Delish and comfort food!

Traveling during work always makes me homesick on the 4th or 5th day.  At nice hotels they always have egg stations which offer a choice of poached, fried, scrambled or the stuffed omelet.  Now the usual omelet if you’re not from thailand would be in a long wormy shape, nice and yellow and undercooked in the middle with a plethora of stuffings.  In thailand we have our own omelet which is everyones favorite dish, be it at home or in a restaurant this dish is emptied out first.  How to make your own?  You need a hot pan and hot oil, because you want your egg to brown and have crispy spots.  Do not put in too much stuffing because your egg would break andn it would resemble a brown scrambled egg.  Trust me i’ve fallen prey to this one too many times.  I used 3…

View original post 106 more words