Crab Feed: Coconut Curry Crab

Couple months ago, D mentioned that we had a FLAN member in the Bay Area.  Prior to his arrival we were excitedly talking about having a crab feed and that you'd have to BYOP (Bring Your Own Pot) to cook in.  Okay.. BYOP is really only funny to us :\

After spending our visiting FLAN's gambling winnings on the crab, we proceeded to prepare it two ways.  The first way was D's go to recipe: Chili Crab, and the second was one I adapted from Malaysian Food.  I doubled the recipe and substituted the tumeric, since I didn't have any on hand.  To accompany the crab we had rice, some Ong Choy veggies stir fried in garlic and sesame oil, and a crisp, delicious cole slaw, that perhaps will one day get guest posted here.

Eating crab isn't a very neat/clean thing to do.  Eating Coconut Curry Crab is a hot mess.  Or maybe it's just me.  Growing up, my mom used to always crack my crab for me.  Spolied, maybe.  I like to believe it's because I had 2 big brothers to compete with.  So if I were left to fend on my own, I'd starve.  I used to like it when my mom would crack the crab for me and feed me some nice pieces of that succulent crab.  Just like D did for me that day! These days, I'm learning to get my hands dirty and dig in, and pay it forward, but when I tried to feed BF he would not eat the crab!!  WHY?! WHY would you not take crab that your GF cracked for you and is hand feeding you?!? WHY? I guess hand feeding is not endearing to him as it is to me.

Your turn to try hand feeding someone this fun & tasty crab... or not, just hand feed yourself and share the rest.

{Coconut Curry Crab} serves 4-8

• 4 dungeness crabs, cut into 6 parts (I have the the fish mongerer do this for me)
• 4 red onions, sliced*
• 12 clove garlic*
• 2 inch fresh ginger*
• 8 tbsp vegetable oil
• 1 packet of Vegetarian curry paste
• 3 Tbsp Chili powder
• 4 tsp Tumeric Powder
• 2 cans coconut milk
• 6 cups water
• 2 limes, juices
• salt, to tast
• *items to be grounded or blended together

1. Clean the dungeness crab, take off shell, and cut into 6 parts, if you didn't have the store do this
2. In a food processor or blender (or mortar and pestle), grind onions, garlic and ginger into a paste
3. Add vegetable oil to a hot wok or pot, then add the onion, garlic, ginger paste, stir-fry for about 2-3 mins
4. In a small bowl, combine vegetable curry paste, chili powder and turmeric powder, add a few tbsp of water and mix into a thick paste
5. Add the curry paste to the wok, stir-fry until toasted, you'll be able to see the oil start to ooze from the paste.  Don't burn it!
6. Add coconut milk, water, and season with salt
7. Bring to a boil, reduce heat to a simmer. Stir occasionally until the sauce thickens slightly, about 15-18 mins
8. Add crabs and lime juice. Stir to coat all the crab with sauce.
9. Cover and simmer gently until the crabs turn red.  Be careful not to overcook 
10. Remove crabs from the wok and keep warm, let stand for 15 min (this will held the flavors come together).
11. Serve with some rice.
12. Tie on some bibs, or tuck your napkins in your collar, and get crackin!

Look forward to an easy 'Take Two' recipe that I prepared with the leftover Coconut Curry Crab.

Hope you enjoy crackin' these crabs as much as we did!!

<3, roe

Petite Fashion Challenge #17: Candy Colorized

The Challenge: Candy Colorized

Take a bowl full of colorful candies (M&Ms, Jolly Ranchers, jelly beans, etc.), close your eyes, and draw 2-3 pieces.  Now use those colors (+ a neutral of your choosing) to form the basis for your ensemble.

**Extra brownie points if you post more than 1 colorful ensemble or if you add a DIY element (because I love DIYs so much!) :D**

Hosted by: Sew Petite Gal

I love me some good candy.  Sour Patch Kids are my absolute favorite! but I haven't had any in awhile.  I've been trying some healthy eating, and then this challenge came up. :D It couldn't have come at a better time.  I stopped at Walgreens on my way to work, swooped up a box of sour kids, and proceeded to shake out 2 kids. (Bad idea, sugar everywhere!) but delicious!

This challenge made me nervous, because of the unpredictability, and even more nervous when I got orange and red! but what do you expect from the Sour Patch Kids.  So SOUR at first... but then so SWEET...

{Outfit}
Dress & Blazer: H&M

Shoes: Honey & Hive via Piperlime

Necklace: Ann Taylor Outlet

Arm Candy: J.Crew & Kate Spade

See the rest of the stylish Petite Fashion Challenge entries over at Sew Petite Gal.  

Thank you, Sew Petite Gal!!

<3 roe [a roesy life]

phu's chambray and sweet corn salad

Hello hello! :) Thanks for joining and reading the last remix of June (cannot believe it's the end of the month already. Summer is flying by!). I love this chambray shirt. I can pair it with jeans, tights, shorts, etc. I love the light weight feeling of the material and how it kept me cool as I chilled next to the lake with some friends.




chambray shirt: urban outfitters, skirt: h&m, belt and earrings: forever21

  

shoes: h&m; sunglasses: coach



bracelets: forever21 and h&m (Chicago skyline, I love you!)



When the weather here in Chicago is super nice, my friends and I like to have potlucks on a rooftop to chill, grill, drink and grub. My friend Christina, who we nickname Cray Cray, often makes this sweet corn and basil salad which everyone absolutely loves. Hope you guys like it as much as I do!

fresh sweet corn

fresh chopped basil

finely chopped/minced red onion

apple cider vinegar

olive oil

salt (Cray uses pink Himalayan)

black pepper

boil the corn until cooked (15-20 min),

put corn in ice bath for a few minutes to retain color and to stop cooking

cut the corn off the cob

mix corn, chopped basil, red onion, and all other ingredients

start with a tablespoon or two of both the vinegar and olive oil and season to taste

instagram: phuphubear

Thank you Cray for sharing your recipe with me. :)  

I hope everyone had a wonderful June. Let's welcome July and the new remixes: peaches and color shorts. :)

<3, phu

Chicken with Cumin, Red Bell Peppers, and Mushrooms & Doodlings

Hello readers!! :) I know it's been awhile since I posted and I swear I haven't been neglecting baby flan. Even though it's been a pretty busy month, I've been trying to eat and cook healthier so here is a dish I cooked the other day:

Chicken with Cumin, Red Bell Peppers and Mushrooms 

1 lb of chicken breast, diced

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

2 garlic cloves, mince

1 tbs coconut oil

1 red bell pepper, dice

8 mushrooms, sliced 

1. Combine chicken, cumin, chili powder, salt and garlic in medium bowl and mixed until chicken is fully coated.

2. Heat large skillet over medium heat. Add coconut oil.

3. When skillet is hot, add chicken. Stir and brown chicken for about 5-7 mins. 

4. Add red bell peppers and mushrooms. Stir and cook until vegetables are tender (about 5 mins). 

I wanted to add Kale but I didn't have anymore in the fridge. You can enjoy this dish with rice, over some lettuce or even in a wrap. Hope you enjoy it. :)

So C's side hustle post influenced me in doodling several doodles when I was at work. If you click on the link, you'll see my whale doodle, which I couldn't stop giggling about. Whale u go be awesome.

haha. Have a good weekend everyone! :)

<3, phu

Throwback Thursday: Head to Toe

Yes! Rocking the jumpsuit AND color blocking.

Happy Thursday!

<3 C

Head to Toe - Lisa Lisa & the Cult Jam