Crawfish Boil (Louisiana Style)

Crawfish BoilRecently I had a unique dining experience in the form of crabs, prawns, yabbies, and one of the warmest customer service I have had. The catch? There were no utensils offered. No plates, no spoons, no forks, nothing. Just a bag of freshly boiled seafood on the table, seducing you with its aroma, telling you to eat it with nothing but your hand. It was messy, but it offers a rare opportunity to chow down on delicacies with your bare hand; It doesn’t hurt that it was finger licking good, too. This experience was made possible by Crab Factory: Original Louisiana Boil, located at the heart of the busy city of Petaling Jaya, in SS2 (which is in Malaysia).

The thing that left the strongest impression with me is their well-seasoned sauce. The restaurant currently offers three types of sauce in conjunction with their seafood: Garlic Butter, Lemon Pepper, and the Signature Whole Shebang sauce. The last one is worthy of mention, as it is the signature sauce and comes in four levels of spiciness: Mild, Medium, XXX, and the Death Valley. I’ll be first to admit that this is my least favourite sauce, if only because of its spiciness xD I have a cat’s tongue, and the heat from the freshly boiled seafood coupled with the spiciness of the sauce was too much to bear for me. Even the medium level packs a ferocious punch and left me wanting more water.

On the other hand, the Garlic Butter sauce is my favourite. I repeat, the Garlic Butter sauce is myyy preeciiiioou – I mean, my favourite. It’s literally packed full of garlic, yet it blends in nicely with the sauce and makes a perfect marriage with seafood. Heck, I could have downed a full plate of rice/spaghetti/whatever with the sauce alone. With seafood, it takes it to a whole different level. Suffice to say it left me wanting more and drove me on a search for a recipe that I could prepare on my own. I have yet to try their range of liquors (craft beers included!), the fine assortments of delicious-looking side dishes, AND the upcoming mudcrabs! So I’ll be sure to revisit it. But, enough talk for now. Let’s take a look at my own version of the Crab-Factory-inspired, crawfish boil recipe!

Havuclu Kek (Turkish Carrot & Walnut Cake)

Havuclu KekWhen I started this blog barely a week ago, I thought of including delicious cuisines as part of my blog, and catalogue the foods that have left an impression with me. As the year draws to a close, I was reminded of past events, and thought of sharing my experience with this one food that seems to befit the year of 2013.

This food is a simple cake, one I have attempted to make as a blend of carrot, lemon, and walnut cake based on a Turkish recipe call Havuclu Kek. I have made minor adjustments to the traditional recipe in terms of the ingredients used to make it fluffier and moister. The recipe I would recommend is this: