Friday, October 17, 2008

Idyllic Islands Part IV

Some Ketam Nipah (Mud Crabs) caught at the crab farm

Baby oyster shells and cirripedes at the farm's entrance, inundated during high tides.

Pulau Dayang Bunting and water ripples

Our lunch spread. Fresh from the garden and sea!

Top: Bird and banana blossom/bud (jantung pisang) curry, an authentic Langkawi kampung (village)–style curry dish. Bottom: Some ulam (local herbs).

Top: Delicious Burung masak asam (assam bird). Bottom: Stir–fry vegetables.

Steamed Mud Crabs from a private farm. Bless the owner's heart!

According to the owner, the perfect way to cook crabs are: Bring a pot of water to a boil, then add the live crabs upside down with the strings on, lid on and leave for a few minutes. This way, the crabs will retain its juice and the colour will turn bright orange. You can then serve 'em or continue cooking your own crab dish (with added sauce and what have you).

Always buy live crabs, else the steamed or cooked crabs won't be as tasty.

The mangrove bridge leading to other chalets

Part of the chalet ground

Views from the other chalets

After a visit to the private crab farm, it was time for lunch and a nap. I could hardly sleep on the islands. It happened when I wasn't in the comfort of my own room. Beralih bantal (change of pillow), as the Malays say.

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