Alvin Lai

Just as I needed to take a break from Rails, my Mom called out to me.

"Boy ah! Your father cooking crab now! Want to see?"

I've always relished Dad's fantastic culinery skills from young and he has never failed to facinate with his seemingly simple procedures.

Not forgetting my loyal blog readers, I snagged my trusty K750i camera phone on the way to the kitchen.

Dad already had the oil heated up,

which filled the entire kitchen with the aroma of sizzling garlic.

Then into the wok these babies went.

The siblings just couldn't wait for their turn.

As soon as they got partially cooked,

They were taken out and placed aside.

Looks almost eatable already :D

Scraping off the loose shells.

I can't resist this masterpiece.

Back to garlic!

The browning signalled for..

Crab Bodies: "Yippie! My turn!!"

I can't resist. Forgive me.

Getting ready Dad's specialle crab sauce..

Pouring it in..

Sizzle sizzle...

Now if only you can smell the lethal combination of thickening special sauce and power punching stir fried garlic..

After a little while..

Dad explained that as the bodies were bulkier and required longer cooking times, it was covered to retain maximum moisture. Something I've noticed successful hokkien mee hawkers employ too.

Ahhh...

Pouring in egg..

Buay tahan liao..

Same thing for the pincers..

:p

:)

The Lai family proceeded to feast and I was appointed the official crab body cruncher.

As if that's not enough, I still had century egg porridge and this afternoon's uneaten curry puff.

70.7kg.. Don't run also cannot liao..

All in all, a wonderful family dinner :)