Seafood Galore!

It has been several months that seafood especially lobsters, crabs, quality tuna are at their cheapest. With the supply chain to export markets disrupted due to Covid19, quality seafood are now redirected to the domestic market instead. For example, lobsters are selling at $40 per pound whereas it was double the price previously. 

Well, we did take the opportunity to savour the taste of lobster noodles in the brief 1 -2 month window when Victorian restaurants opened for dine-in. With the restaurants only providing takeaway service these days, I would think twice about ordering the same dish. Even at such prices, lobsters are a treat food for special occasions so I'd rather be served steaming hot lobster noodles at a restaurant than be eating from a takeaway container. 

What is more affordable are crabs, and I must say I generally prefer the mud crabs to the flower crabs because the former is meatier and the meat is firmer. But in terms of preparing them, I prefer the latter because it is easier to cut up a flower crab than through the thick shells of a mud crab. Also, it is impossible to find fresh not frozen but dead mud crabs. I just cannot bear the thought of slaughtering a live, moving animal myself. 

So to fulfil my craving for crab curry that one would get from a restaurant, I cooked this flower crab curry with okra, tomatoes and onions at home. And now that I know how easy it is to prepare, I am going to make this every month! The trick is to find a curry paste (haha, cheating!) that you like and dump the crab into the sauce, then the veges and voila, crab curry! I used MasFoods Seafood Curry paste for this dish. 

Next on my list of restaurant dishes to replicate was lobster noodles with spring onions and ginger. I bought a lobster tail from the supermarket and bulked the dish up with fish slices and prawns. I think it tastes 90% close to the lobster noodles one gets from the restaurant. 

 Are there any dishes that you like to eat in a restaurant but have been making at home?