I know I’ve been really delinquent with posting. I still have my truffle hunt to write about, plus some other recommendations from my recent trip to Perth. And I’ve just come back from Kyoto, so expect a Kyoto Guide in the coming month. But, to keep you entertained for now, I have begged a friend to step in with a guest post. Amazingly, this awesome hottie who usually charges quite a bit for her words has generously agreed to lend a hand. Originally from New York, Amy Ma is a trained chef and food writer based in Hong Kong (and a fellow college alumn–go baby blue!). She is a regular contributor to the South China Morning Post and Wall Street Journal (Weekend Asia). If you’re looking for a little less food and a little more Amy, check out her weekly HK Magzine column, where she muses on the underbelly of HK’s culinary world: http://hk-magazine.com/columnists/amy-ma?type=feature. Oh, and if you ever meet her, ask her about the “thong story”. Made me laugh until it hurt.
An Ode to Crab Fat
by Amy Ma
A lot of things don’t make it onto the official Chubby Hubby blog. Like the fact that he was kind enough to offer me a bottle of crab fat he picked up on his recent Manila trip. And that I was rude enough to accept, and make him send a care package all the way to Hong Kong.
Called aligue or taba ng talangka (in Tagalog), crab “fat” is really crab roe, or the coral-colored blubbery goodness you scoop out from underneath the shell and in between the body cavity of your crustacean friend. The Shanghainese have a similar product rendered out of the hairy crab, but it’s not to be confused with the Japanese kani miso or crab “brain” – really just crab guts – a grayish, liver-tasting paste from the Hokkaido crab. Not my favorite.