“Bánh canh cua” or “Vietnamese crab udon soup” was one of my favorite soups of all time. It is savory with a delightful sweetness of the broth. Make my mouth watering every time I think of it, so let’s make it, shall we?
A foolish me did not realize how good Joe’s Crab Shack was until my trip to Daytona Beach, Florida. So for anyone has not known about it like me, this post is for you.
Một món khác với miến đậu xanh mà mình muốn thử từ lâu: miến xào cua. Nghe sang chảnh vậy thôi nhưng mà may là nhờ thịt cua đóng hộp nên đỡ xót ví khi làm món này. Vậy nên là… thử thôi! Tèn tén ten… miến xào cua phiên bản “tại gia”!
Ngày thứ sáu cho những món chiên nên mình làm món hoành thánh nhân cua phô mai. Hổng có câu chuyện gì đặc biệt cho món này hết, ngoại trừ khoản bồ mình rất là mê món này và làm cũng cực kỳ dễ nha.
Another stir-fry dish with mung bean vermicelli that I’m long to try (before my final week). Sounds a little bit fancy, but thankfully with the canned crab, it helps reduce the cost. So I give it a try. And here we are, Stir-fry crab vermicelli.
Friday fry-day so I made crab rangoon (or crab puffs) this time. There is no special story behind this recipe, except that my boyfriend loves crab puffs so much and it was really easy to make.
One of the fanciest recipes that I’ve ever made! My garlic butter crabs would be so different than other recipes because it is prepared in an Asian style, with a unique taste that I learned from my grandmother.
One of my savory dishes of all time is Vietnamese-style crab soup. Just basic ingredients could also make it stand out. And it’s so simple that any of us can make it delicious to our own style. Then, why not making some soup for the cold days?