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03-09-2020
Column: Food for Thought - CRAB FOO YONG
Column: Food for Thought - CRAB FOO YONG
Seeing as Father’s Day was just upon us, I thought about the kind of food my father used to make and unless it involved the BBQ, the kitchen was pretty much mum’s domain.
But one night, late for us kids about 8pm, Dad woke us up and said we had to come to the table as he was going to make us the most delicious food we had ever tasted.
He had been out fishing and had caught a few blue swimmer crabs which had been boiled and the flesh removed. “That’s a lot of effort in that bowl boys,” he said as we looked at what must have been 150g of crab meat in a small stainless steel bowl. “White gold,” he said with a touch of pride in his voice.
In what seemed like only moments later we had a pile of steaming crab Foo Yong in front of us, and in a last flourish of the pan Dad slowly poured over the gravy. Mum got to have the first taste, and I could tell by the look on her face when she took a bite that this was something special. Sure enough, this soft pillowy egg with a crispy bottom and the delicate crab sweetening

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