I feel like cooking an Asian

...Feast!

I love Asian food. The various cultures distinct smells, spices and attitude about eating makes the whole experience seductive. I love learning about new flavors blending them quietly into my own dishes that implode with vibrancy, fusion and true love for some of our most ancient cultures.

I have been lucky to have known a few people who can help translate the multitude of strange wonderful ingredients at the dimly lit odd smelling Asian markets. I have become braver with trying random things and been lucky-most of the time it has worked.

Tonight's dinner: sesame hoisin tuna with wasabi aioli and soy reduction, steamed asparagus, and steamed crab legs with clarified butter and soy sauce...

The one thing I will always spurge on is food. My dad used to say "we may not have much, but we eat well." if I'm shopping and I notice unusual meats, fish and protein on sale or in season ( or better, both) I stop rethink my budget and decide I can eat poor for a few days just to have this for one night.

This is also why I think poor men, such as those in asian countries, make the best food.

Seeing just such a sale, gulf shrimp, ahi tuna, snow crab-oh my; I had to grab up some and create a cohesive spread of goodness. Having just ate well at Spoon, I had to try to come up with something special.

I have been told by many that my own style of Asian cooking is phenomenal, I wouldn't go that far, but it is tasty. A combination of all things I love. Ethnic and refined.

I purchased the tuna, and began my plotting. I also grabbed some crab legs, because I love ending my meal with savagely ripping something a part.


I was thinking of cooking the crab in a red curry but, upon not finding coconut milk, knixed the idea. Opting to make up my own method instead. I don't have a steamer big enough for giant spider like legs so I turned my oven onto 400 and let it get nice and ready.

After cleaning out barbies and rainwater I filled the bottom of my roaster with water (note to self: next time vermouth) some greek seasoning, garlic and pepper. I prepped the crab.


More details on how I did it soon.





- Adree Does Eat