mushroom and sweet potato japanese-style curryA few posts ago I talked about a new “direction” for this blog – instead of having my life revolve around recipes, I want this year to be more focused on the recipes that revolve around my life – the food that I cook on a daily basis, the ones that are simple, approachable, and nourishing, like the savory miso oatmeal with a poached egg I eat every single day. I’m so excited to share a recipe (also sort of a not-recipe) that has stayed with me since childhood, but actually in a more elevated way (read below)- a mushroom sweet potato Japanese-style curry that is simple and easy to make, based on a spiced dark roux and whatever protein and vegetables you want!! I made a rich mushroom and sweet potato curry, served with plain white rice and a side salad. I eat a variation of this every week. It’s so easy and simple to whip up with anything left in your fridge – chicken, tofu, mushrooms, bell peppers, beef… and served over rice, especially with temperatures dip below freezing yet again, it’s particularly comforting.

ALSO – I have news!!! Truly wonderful news! I somehow ended up as a finalist for Cucina Corriere’s first global blog awards, under “Photography + Instagram” – thank you for nominating me – I honestly had thought it was an Italy-only event, but it’s actually international! There are some amazingly talented folks and I’m so honored to be among such a great list of folks. You can vote and view the rest of the finalists here. 

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  • Such a great recipe, even if you think is a kind of no-recipe :) we all need these type of quick and no-fuss food that is nourishing and comforting at the same time, so thank you for sharing.ReplyCancel

  • tbh i still buy the blocks (and made a batch last week!). i’ve never added grated apple, so that’s kind of a whoaaaa for me (my usuals are just chicken, potato, carrots and onions).ReplyCancel

  • Looks delicious. Perfect for my lunch and a lovely siestaReplyCancel

  • I love the ideas of recipes that revolve around life- I feel like I have been inadvertently trying to to something similar lately. Totally understand your blog stress, but clearly you are killing it because CONGRATULATIONS on your photography award! Seriously so well-deserved.

    I absolutely love the look of this unique curry, especially with that sweet + salty thing going on there. Definitely want to try :) xxReplyCancel

  • totally feel you on posting recipes that revolve around your life and I know that you following your heart will resonate with your readers (there are many! 😉ReplyCancel

  • You know, I like this new direction of your blog! I can relate in the sense that I’m really itching for the more organic, more relatable, more ME stuff as of late, without a care in the world of how it may present itself to be to others. Well, kind of. I still do care a teensy bit but then again I’m human. 😉 If I feel like making croissants then I will! If I want to add yet another (but seriously so good) banana recipe to the interwebs then I will, also! (Which I’m about to do here in a little bit, hah!)

    And Betty….! This is one of my faaavorite not-so-healthy but wholesome and nostalgic dishes ever! I eat it quite often but I’ve always been scared to make it from scratch. Growing up, I’ve always loved eating it with super fermented kimchi because trust me, people. It’s the best combination. I’m wondering if the spices you’re using really give it that authentic korean/japanese curry flavor…? Or does it have a tinge of Indian flavor? Or do those pairings make it taste pretty close to the packaged kind? Whichever the case I do want to try this bad.

    Lastly, this lunch box is too beautiful!!! I think I’d want to put it up on display because it’s too pretty. xDReplyCancel

    • Ahh Ellie! As always thank you so much for your thoughtful comment. I am excited to share more everyday recipes (not necessarily healthy…), so thank you for the feedback! Super fermented kimchi addition sounds AMZING. Omg. I must give it a try. As for the spices – thank you for reminding me of the personal tweaks I put on it- I put in a note about how those spices were purely added because of my obsession with them and their combination. Not sure if those are in the store-bought block, but I think the curry powder (a good quality one) will be strong enough to still be the main flavor. It actually tasted remarkably similar to the store-bought blocks, with a bit more heat (paprika!!) :). I’d love to hear your version of it, especially with the kimchi!!!

      PS I want to see all the bananas recipes :)ReplyCancel

  • No one has fresh flowers everyday, in fact, no one needs to! I’ve always been bad with trends, because i don’t get a lot of them.
    This curry sounds and looks delicious, you know how to make even curry look beautiful :)

    P.S.And I seriously love that lunch box! You will enjoy it’s benefits when on rotations, I’m so sure!ReplyCancel

  • Wow, what a fancy lunchbox! I always have to pack a lunch, so I can see the appeal of something sleek like that. This curry sounds wonderful, and I’m excited to see more everyday dishes from you. As long as it’s something YOU think is worth sharing, that’s all that matters. 😉ReplyCancel

  • BETTY!!! AAAAAHHH So happy to find a recipe for a Japanese style curry that I can actually make at home! Love this and will surely replicate it.
    So excited to see you in Milan!! <3ReplyCancel

  • Bunty

    I am writing from India and am a keen cook myself – curry powder and Garam masala are mostly the same ingredients – curry powder is basically a ‘spice mix’ for the non Indian cooks! Apart from turmeric which curry powder has you can use garam masala and curry powder interchangeably. Secondly we in India use onions as a base as opposed to flour – what I do is sauté pounds of onions ginger garlic – blend and make cubes of them – and to make curry – you pull a couple out add spices and vegetables and hey presto – add a little yogurt and the curry becomes creamier. We make the onion masala for several months at a time! We make many kinds of spice mixes – garam masala ( my least favourite) actually, srilankan masala, chaat masala, gond masala etc. Garam masala is used mainly in North Indian Punjabi cooking!ReplyCancel

    • Hi Bunty!

      Thank you for your sweet and educational comment – I’m no expert in Indian cooking, which is why I just use spice blends such as curry powder and garam masala (definitely not legit enough to make my own blends!!!) – I realized there must be an overlap in the spice blends, but I bought them from this truly wonderful little spice shop that makes their own blends, and the curry powder I have is specifically hot/spicy, different enough from their garam masala blend that they go really well together! I can’t even imagine how many varieties of curry powder and garam masala there are- thank you for pointing that out! I’ve updated the notes for others’ reference :). I hope you try this Japanese-style curry, from what I understand it’s vastly different from Indian curries! So classic of the Japanese – got to love them!!!ReplyCancel

  • i don’t know what you’re talking about, this curry is plenty beautiful. how would you recommend serving it with a protein? would you throw chicken in there like a stew or would a panko breaded chicken on the side (like tonkatsu curry) be better?ReplyCancel

    • Either!!! You can brown some chicken or beef and then deglaze with onions (add a splash of sake, who cares?), and then continue, adding those chunks in with the mushrooms, OR you can make the curry and pour it over some crisped up tonkatsu. I’ve had it both ways and they’re equally delicious. Sometimes I do crave tonkatsu and the curry / tonkatsu texture difference is truly delightful!ReplyCancel

  • OMG – I need that lunchbox. So pretty!!! I just have to change jobs, but it’s totally worth it (right now I don’t need lunchboxes). And also, stop being so awesome, leftovers from your root veg pot pies are in my fridge, and I already want to make something else from your recipe index. Like this. Could I also make this vegan? (I’m not a vegan, but like to eat vegan sometimes) maybe just using olive oil and veg stock instead of chicken? And maybe also add an extra splash of soysauce to compensate? Love! EvaReplyCancel

  • hahaha i love your “its BROWN! and ORANGE!”. The worst nightmare of a food blogger but you have absolutely pulled it off and this curry looks incredibly comforting and warming. I’ve never made a curry using a roux before, or a japanese curry, so I can’t wait to give this a go when winter arrives. and I really really like your new direction, of real life food – and I think more readers end up making that food themselves in their own kitchens. And a huge congrats on your awards nomination!!! <3ReplyCancel

  • You make me want to lick my computer screen. It may not be “pretty” but this is truly beautiful food and I am not just talking about your gorgeous photos. Real food that gets my belly growling.ReplyCancel

  • I pull out my garam masala only for Indian cooking. I love that you used it in this Japanese style curry. Kind of opens up possibilities. I think that recipes that come from our life stories are always the best ones. Trends come and go but food that has soul in it will always remain in style … kind of like the LBD :-)ReplyCancel

  • This is so beautiful and inspiring Betty! And congratulations again on the nomination too! xxReplyCancel

  • I always enjoy such hearty curry. It always complete satisfaction with least amount of work. And that lunch box btw .. so cool!ReplyCancel

  • Oh man – overthinking is my entire life in a nutshell. I love this new direction you are going with having recipes that revolve around your life. I often times get wrapped into coming up with crazy flavor combinations and labor intensive recipes only to find out my most popular posts are the things I make for dinner on the regular (chili, tacos, etc). Also, congrats on the nomination!ReplyCancel

  • wish we could have this for lunch now, looks SO delicious :) <3ReplyCancel

  • Curry to me is most comforting meals and we eat curry a lot. But this Japanese style curry looks sooooo tempting. I have to make this for sure. I love your blog :) and many many congratulations on the nomination. Its no surprise to me :) You are awesome.
    That lunch box is super cool. I am in the market for a lunch box, will have to check them out. Quick question on that – does the lunch box has to stay upright for no leeks or its actually leek proof and the curry doesn’t mess up the bag??ReplyCancel

  • Hi Betty,

    I just made this last night (with a few substitutions and improvisations) and it was fantastic! Thanks!ReplyCancel

Soy Marinaded Blistered Shisito over Polenta | bettysliu-9

On Saturday, Alex and I woke up and took our dog running by the beach. This is unusual on several accounts. Alex is not an early-morning riser – in fact, he’d rather stay up late than get up earlier. I’m the opposite. I love waking up early, brewing myself some tea or coffee, making my savory oatmeal, and then getting some work done. And then I go to sleep very early. We don’t run together much – we trained together for a 10K a few years back, but since then I’ve drifted to more yoga, and Alex more resistance training. Finally, at 7:00 in the morning, it was mid 50s. MID FIFTIES. The end of February in Boston with highs in the high 60s and low 70s? This is unreal. Today it dipped back but we’re getting some 75 + drizzly action later this week too. We’ve always had March weddings, and the past two years we saw white snow on the ground (one year up to 3 ft) and we had lovely winter palettes. This year we have a wedding on St. Patrick’s Day (yay Boston!), so we’ll see if we get a more wintry feel or a spring feel (or just a lot of green…):)

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  • totally gorgeous post betty! i LOVE shisito peppers but have never made them before myself??!! definitely need to change that. and i completely understand about the creative rut thing, it happens to me a lot. it’s an awful feeling when you’re stuck in one but it feels so good when you get out and feel so inspired! beautiful! XxReplyCancel

  • I absolutely love charred shishito peppers and the combination of sage & orange sounds incredible! As far as the creative rut, that is a continual struggle for me, but I feel like when I fight through it, I always come out the other side feeling stronger & more inpsired than before.ReplyCancel

  • I just started salivating that the idea of olive oil polenta with these shisito peppers on top Betty! Oh. My. Goodness. And I am totally on the same sleeping sched as you too girl, all about those quiet mornings and early trips to bed :). So happy for you two getting some warmer weather as well! You have us on the west coast beat! It’s still a little chilly here (for us, wink wink). Hope you have the best time playing in the sunshine this week friend, XO!ReplyCancel

  • Betty, these shishito peppers are beautiful! I love that you paired it with the orange sage gremolata.

    I am ever so slowly working my way into becoming an early riser. I absolutely love my quiet mornings with a freshly brewed cup of tea. It’s like giving myself permission to enjoy the smaller things in life!ReplyCancel

  • The orange sage gremolata sounds brilliant! I love me some shishito peppers. I could eat so many of those at onceReplyCancel

  • I’ve never had shishito peppers at all! Sounds like I need to change that – these look gorgeous, especially paired with creamy polenta and gremolata. I hear you about being stuck in a rut – I feel a little tired of taking photos at the moment, and I don’t know if it is because I feel like I’m not making any progress or because I keep comparing myself to others, or both. Maybe I’ll try some still-life shots!ReplyCancel

  • Such a beautiful light and color!
    I’m sticking around your blog Betty, because apparently there’s a lot here for me to learn. Besides beautiful dishes, photography and unknown to me titles/names (shishito peppers, google??), but before all that I’m learning to open up and speak, because there’s nothing like being heard and understood, because we all have troubles and feeling lonely is probably the worst thing that can happen when you’re stuck.ReplyCancel

  • Betty this looks sooooo good!!! And i just love how peppers are so photogenic . Beautiful work as always xReplyCancel

  • Everything about this dish sounds brilliant. I have eaten shishito peppers before but never knew what they were called!ReplyCancel

  • Jeff and I are the same. I’m an early riser (though I don’t like talking to humans for a few hours), and he sleeps in. I used to be a night owl, so it’s a little weird to me, but so is life! This is a lovely way to use shishito peppers!ReplyCancel

  • We got hit with that warm spell here in the Midwest too – so nice but also so bizarre! My spring allergies already started at the end of February! Also, polenta is one of my favorite things to make for a quick dinner and a sage orange polenta? Oh my – need need need!ReplyCancel

  • Rui

    I love your photos! I love shishito peppers, too! They remind me of my home in Japan!ReplyCancel

  • Betty, gorgeous post. I know what you mean by the creative rut! I get in this kind of rut often. I think it’s only normal for people who are always creating to feel stifled creatively. Social Media makes it hard to be in a rut because there is a feeling like we always have to keep up with our story, trends, hashtags days. Kinda exhausting. And sometimes we just want to cook food that is ugly, you know. Not every dish is stunning to look at, right??

    Right now, I’m on an anti-styling thing. I’ve done away with props or use as little props as possible. This gives my photos such a cleaner look. Anyway thank you for talking about this. It’s nice to know others feel the same way!! XxReplyCancel

  • My family has cooked with high quality olive oil my entire life…its too bad so many poor quality foods have brought down the good stuff too! Happy feasting with lots of olive oil!ReplyCancel

Spicy Shakshuka Simon Said | bettysliu-8 copyThe first time I had shakshuka was at a lovely cafe, Tatte, in Boston. I saw a couple next to me being served a wonderful, still-bubbling pot of tomato sauce, and what looked like eggs scattered throughout. I immediately ordered the same thing, and I had my own bubbling pot, and since then, I’ve made shakshuka a staple at home. Read more »

  • This dish looks so yummy. The crusty bread to soak all that good tomato juice and the soft egg yolk. Delicious!ReplyCancel

  • This looks so good, Betty! I love shakshuka! Really want to try your version now! Maybe this weekend:)ReplyCancel

  • I grew up eating shakshuka. It was what my mother made when she didn’t feel like cooking up a big dinner. To me, the smell of simmering tomato mixed in with delicious eggs is the best thing in the world.
    Plus, having been to Tatte and seen how they serve it, yours is just as yummy looking.
    Cheers!ReplyCancel

  • I love how warm this feels Betty! From the dish itself, to the tones and overall vibe. Feels so sunny and happy. Hope you are feeling healthy and full of joy this week friend, 2 months till the workshop! Eeee! xoReplyCancel

  • Maureen Sutherland Weiser

    OMG, I need this in my mouth asap!! I love, love, love shakshuka and can’t wait to try this!

    Oh, and can you please tell me where you got that gorgeous blue blouse?? I love it!

    Cheers,
    MaureenReplyCancel

  • I loveeee shakshuka and can’t wait to try this recipe. Adam loves spicy 🌶ReplyCancel

  • Mouth numbing spice is my ultimate favorite flavor in the world!!! And masochistic habit, I guess you could say. 😉 Can you believe I’ve never had shakshuka before? I keep thinking I need to find myself a good restaurant that serves the dish but with your recipe, I might not have to fret so much anymore. You really made it easy for some of us and it looks like my kind of flavor combo. Can’t wait to try it!!!!ReplyCancel

  • This maybe a bit spicy for me, but I’m definitely inspired to try making shakshuka with my favorite ingredients! :)ReplyCancel

New England Food Photography Styling Workshop Recap

One of the magical moments of hosting workshops is waking up early, so that I can make breakfast and coffee before attendees begin to stir. I throw on some clothes and tip toe through to the kitchen, and usually my team is up and about too, with the same intentions. I quietly maneuver through the Paradise Farmhouse, a beautiful mid-century style house located right on a bird sanctuary. Before I reach the kitchen, Krissy of Cottage Farm, my co-host and partner, beckons me over to a sitting room facing the back, overlooking the ocean on a clear day. It wasn’t a clear day. There was mist settling comfortably over the trees, and the sun was just begin to let its rays through, so that the mist looked like it was glowing. Yards from the house, a family of deer grazed, looking at us from time to time, but content to do their thing. I’m very much a city girl, so sights of deer and the such enchant me. The deer brought on a sense of calm, and from then on I was filled with a calm and optimism about this New England food photography workshop (because no matter how many workshops I host, I always get a bout of nerves prior :)).

New England Food Photography Styling Workshop Recap

A huge thanks to the amazing team that brought this together: my co-host Krissy of Cottage Farm, our genius chef Sarah of My Summer St Kitchen, who also has a book coming out you won’t want to miss, and our seriously amazing assistant Jenn of Jenn Bakos Photography, who anticipated our every need and was basically a ninja. You can check out Krissy’s recap post here, as well as the recipe for her delicious shakshuka!

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Savory Miso Oatmeal | bettysliu.comHello friends. It’s been a heavy week for a lot of us, but I’ve found strength in community, in the actions of strong women and men, in hope and unity that leads me to cautiously believe in a brighter future. This week I’ll be retreating to the depths of Big Sur with a group of lovely ladies and talk about what we can do while healing with food and camaraderie (and making Savory Miso Oatmeal) Next week, a rather amazing group of bloggers and me will share our thoughts and how much we cherish the immigration values that America has always stood for.
I’ve found healing in creating food, and as always, food has, more than ever, become an outlet where I can express all my feelings. This past weekend I chose not to use my stand mixer to make bread, and instead just kneaded into it, the old fashioned way. My arms screamed afterward but I felt satisfied.

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  • I’ve never actually tried savory oats, but this recipe has seriously piqued my interest! I’ve always been a sweet oatmeal kind of girl, but I’ll have to give this a try.

    And thank you so much for sharing your thoughts on the previous year, the year to come, and the current state of things. I also find it so helpful to look back at the previous year, see what was successful and what was not so, and look forward with intention. Not necessarily setting resolutions, but setting your sights on where you want to go.

    I’m totally blown away that you could maintain a photography business, school, and blogging. Sometimes I find that when I push myself to do a lot, the hardest thing about cutting back is giving myself permission to — like, now that I’ve shown I *can* do the impossible, that’s where the bar is set. In case you feel that way too, I just want to say, you *totally have permission* to relax and give yourself the space you need. And I don’t mean *I* give you permission, because that’s weird… I just mean, you deserve to take all the me-time you need. :)

    Here’s to a happy, successful, fulfilling, and relaxed 2017!ReplyCancel

  • I love so much savory porridge that I even add one recipe for it in my cookbook – cooked with miso and topped with mushrooms. A few months ago savory oats were my everyday lunch!
    I totally agree with your “I’m going make recipes that revolve around my life”. It’s the same thing I’m thinking for when my new blog will be ready. No more “I have to cook this for the blog”.
    xoxoReplyCancel

  • i’m excited to see what you guys have to say. i wish you didn’t have to, but i commend you regardless.

    cheers to more creativity, more balance. self-care is important, but especially now.ReplyCancel

  • This post is beautiful and so heartfelt, Betty. I can’t believe how much you have going on! I think it’s 100 percent fantastic for you to downshift and refocus your creative energies in the coming year. I know the results will be stunning.ReplyCancel

  • I just read your post to my hubby & he said emphatically “PERFECT” and that he was very happy for you that you have found this & I wholeheartedly agree with him. Thank you for candidly sharing your heart, we greatly appreciate it, it was very beautiful. 2017 will be the best year yet <3ReplyCancel

  • Miso, oatmeal, poached eggs…. – lots of my favorite ingredients. I’ll try this soon, thank you!

    My husband and I just went to Big Sur last weekend. You probably already know about it, but the restaurant Nepenthe is worth going to – not necessarily for the food, but for breathing in the healing view and fresh air.ReplyCancel

  • Yes, you ABSOLUTELY need to slow down! I don’t know how you did it all!!! I’ve been working on this “slowing down” thing ever since starting my blog, but especially at the beginning of last year after getting hit with a terrible virus for 9 weeks at the end of 2015. Blogging is so rewarding but it’s easy to let it take over your life. Good luck finding the balance, and we’ll be happy to see your new posts and recipes whenever you can find the time. xoxoReplyCancel

  • keren

    i just want to say you are a huge inspiration for me and i’m glad you are going to take care of yourself better this year!!ReplyCancel

  • Seriously still so impressed with all your commitments Betty! I am always blown away by the quality and creativity behind your recipes and photography, and could not tell you were burning out at all. But taking care of yourself first is a must, hope 2017 gives you more time to breathe.

    P.S. As a reader I really enjoy blogs that don’t post weekly or frequently at all, when it pops up on your feed it’s like a fun surprise :)ReplyCancel

  • Really feel you on this one – I still don’t know how you juggle your wedding photography on top of incredible and inspiring blogging and medical school. It’s very impressive! You do need time for yourself, and time to actually have space and enjoy life though – work is only going to get more hectic once you’ve graduated. I’m likely to be doing the same this year – ditching my once a week posts – I’ve been looking at the 8-6pm, 5 days a week timetables for my hospital rotations plus studying for exams and realising it’s just not going to happen, as much as I might want it to. So thank you as well for the reminder that it is okay to slow down a bit.Here’s to 2017 being better than ever! X

    P.S. on another note, I’ve been looking curiously at your miso oatmeal on instagram for a while so will definitely give it a go sometime! I’m an bircher muesli fan usually but miso is pretty tempting haReplyCancel

  • Thank you, Betty, for such an honest and insightful post. I have no doubt that your work will continue to inspire. I always enjoy your original and creative posts. Also, thank you for introducing me to savoury oatmeal- I am indeed a convert!ReplyCancel

  • Oh my goodness Betty, you wrote me thoughts exactly on 2017… I’ll be pairing back to and fully encourage you in doing this! It’s so important to take care of ourselves and be present in real life. I think it will honestly make what we bring to the table here on our platforms that much more rich and passionate. Cannot wait to see you so soon! xxReplyCancel

  • I so so feel you on this! I”ve been trying to balance blogging and full time work, and sometimes it feels like I’m downright losing my mind over all the ‘to-dos’. I’m so happy for you in all the opportunities you’ve had, how exciting! I’m still crossing my fingers that I can make it to one of your workshops this year! xoReplyCancel

  • Oh Betty, I’m so glad to hear that you’ve decided to slow down this year. Taking care of yourself is by far the most important thing you can do. It will be a gift to you, but also to your readers and clients, because everything you’ll bring to the table will be so much more meaningful. I’m so grateful to have met you this past year, and I hope to see you again very soon. Biggest of hugs. xxReplyCancel

  • These words and this dish.. They are all so beautiful. And I have to say, my hat is off to you. I do not know another person to manage a food blog the way you do it while attending medical school. Truly amazing.
    Though I am glad this year you are going to be more intentional in taking care of yourself. Much love my friend.ReplyCancel

  • Count me in as one of those people who are like “what the effff? how do you juggle med school + wedding photography + blogging + workshops?????” You some sort of superstar. I can barely handle having a 10-6 job and posting once a month x_x <– that's a face with x's as eyes, haha. But seriously Betty, you are a force to be reckoned with and though I'll miss seeing your posts so often I'm glad you're putting your health and happiness first.

    Also that poached egg on top of the oatmeal: A++++, looks amazing.ReplyCancel

  • What an incredible savory breakfast bowl! Here’s to 2017…ReplyCancel

  • Can you come over and make this for me? It is like a big hug in a bowl. I am so glad that you are taking a step back to rediscover the creativity and fun that blogging should be.ReplyCancel

  • James Hershey

    May I share with you an oatmeal recipe variation for your consideration.
    Using your exact oatmeal/water ratio, set aside the miso.
    Using a small tea-ball place in it:
    1 bay leaf
    4 or 5 Cardamon pods,
    4 or 5 Allspice pods.
    2 cloves.
    (cinnamon stick) I have included this in the tea-ball. The cinnamon (for me anyway) overwhelms to other spices. including a cinnamon stick is personal preference.

    Cook the oatmeal as you described with tea ball. Once the oatmeal is done set aside the tea-ball and serve with the poached egg.

    To make the oatmeal creamy and rich like dessert, Add three tablespoons of raw cream after the oatmeal is cooked. This addition of cream makes the oatmeal taste like apple pie.ReplyCancel

MomEven though I now live in the beautiful New England and am fully appreciative of New England’s local cuisine, a part of me will always love crab over lobster. I grew up in California eating Dungeness crab, and to this day, I love the slightly sweet, distinctive flavor of crab over lobster. I will enjoy lobster of course, but my heart beats faster when I see fresh crab. I’ve blogged about some more traditional foods my mom has made for us (such as Shanghai shaomai, zongzi, chive boxes), but more recently my mom came up with this delightful concoction, inspired by a dish she had at dim sum previously. It’s literally the simplest dish ever – just crab cooked with sticky rice, so that the flavor of crab is really all you need for the dish. It’s not a healthy dish – sticky rice, crab, no vegetables? But it’s delicious and perfect to serve a crowd with something unique but easy to prepare. Read more »

  • This looks so yummy, Betty! Look at you using the antique pie pan. I will need to make this if I can find some fresh crabsReplyCancel

  • my family likes to eat crab with ginger/garlic/scallion oil, so this sounds so comforting and home-y and perfect! plus, i’m convinced sticky rice and can do no wrong (no mai fan, joong, thai coconut sticky rice with mango, etc etc).ReplyCancel

  • I love the stunning images of these crabs! I also have a soft spot for recipes that are passed down through the years, so this is my kind of dish :)ReplyCancel

  • This sounds wonderful! Since I too live in Boston, I think it would be easier to get lobster than crabs. Do you think it would work well with lobster instead of crabs?ReplyCancel

  • Happy Chinese New Year! Urgh I’m so bad at even getting the meat out of roast chicken I cannot imagine how unhandy I would be with crab. This sounds lovely though!!ReplyCancel

  • These photos are absolutely stunning, Betty! So beautiful. I just love the simplicity and flavors of this dish!ReplyCancel

  • Loving these pics! Is this the Leica btw?ReplyCancel

  • Stunning photography! And the food doesn’t look bad either.ReplyCancel

  • Love this, Betty! I remember eating the first (and only, lol) lobster of my life in Cape Cod, just boiled and served with simple butter, and it was stunning. But I never had much crab. Here we have European spider crabs, which are also a pain to clean and way too expensive to be worth it! Asian crabs are the best :)ReplyCancel

  • Happy Chinese new year! Very beautiful post as always. All the best to you this year! XoReplyCancel

  • Happy Chinese New Year Betty..
    Now, I do not much about cooking crabs or Chinese cuisine for that matter, but looking at these photos and reading through your beautiful words, I want to go to our local fishmonger and buy a few crabs. Or better yet, I will buy it when I move up to New England in a few weeks. :)
    Beautiful photography, as always.
    Cheers!ReplyCancel

  • I have to agree with you – crab over lobster any day! Fried soft-shell crab dishes are the most common here in Australia – no shelling required haha. Love how simple this dish is to highlight the crab too. Happy Chinese New Year!ReplyCancel

  • Beautiful photos. I Also, love the recipe!ReplyCancel

  • I always manage to cut myself when trying to eat hardshell crab mostly because I am useless at most things and hand me a sharp implement and I will cut myself on it (soup spoons included) – I agree with you though I would take crab over lobster most days. Like Claudia says we have soft shell crabs here which means I don;t get hurt! I love the colours in your photos here :) Happy Year of the Rooster!ReplyCancel

  • I can see myself seriously enjoying this dishReplyCancel

  • Lee

    I think that in New England you can easily get Jonah Crabs, which are closer to Dungeness in flavor and appearance than the Blue Claws, and easier to get the meat out.
    I look forward to trying this recipe.ReplyCancel

  • I’m someone who thinks that opening crabs properly requires talent (as I still have never managed to do it myself), so double well done on this amazing dish. It looks delicious! xxReplyCancel