As all my Spices know, I’ve been busy with a newborn. Babies do take up every second of a new mother’s time; it really is a 24/7 job. Priorities are reassessed, pushing blogging to the bottom of the list, along with sleeping, cooking/baking, eating, personal hygiene (you’d better believe it!), etc. But, it is an extremely rewarding experience. As sleep deprived as I am, when my baby wakes up at 3, 4, 5 o’clock in the morning, thinking it’s play time and smiling coyly at me trying to engage me, I can’t help but smile back. It just warms my heart. I mean how can anyone be upset?

Anyway, enough about babies. The purpose of this blog is to share with my Spices, and whoever else is out there supporting our blog, this delicious crab dish. When do I have time to cook, you may ask? Well, my mother-in-law is here helping us for a few weeks. And since we won’t be able to cook like we used to once she leaves, we’ve taken the opportunity to use the little bit of time we have wisely.

The first time I came across this dish (well, a similar one) was in a Chinese restaurant 4 years ago in Malaysia. It’s crabs cooked in salted egg yolk sauce and it was divine. Who would have thunk? Pure genious! I couldn’t get enough of it. I MUST eat this dish every time I am in Malaysia. I wanted to relive the experience in my own home so I decided to try making it myself. Well, it’s not as good as the one in the restaurant, but it was still mega yummy. You should try it!

Crab with salted egg yold sauce