As leader of Secret Recipe Club, Cam puts together the assignments and emails each of us to let us know who we got. Then we secretly go and spy on the blogger we are assigned without them catching us....hence the secret part. While perusing their blogs, we pay special attention to their recipes and choose one to share with the rest of the group on the assigned reveal day. It is a lot of fun and you can learn more about it by linking to the about page.
To be honest with you, I didn't snoop around Cam's blog. I have been following her for a couple of years now and read her blog everytime something new is posted.....and there is always something fun and new going on at Cam's. She and her kitchen elf are always cooking up something unique and exciting and sharing it with others. Cam made it her goal to teach her children to eat everything and they do...from snails to goat to ugly fruit....they eat it AND they enjoy it. Cam also gives cooking classes at her kid's school to teach their friends and classmates about different foods and cultures through food.
I have another confession. I had printed out this recipe way back in April when Cam first put it on her blog but hadn't gotten around to making it. When I saw that I was assigned her blog this month, I leapt for joy and pulled it out.
This is the perfect recipe. Easy Peasy and Delicious. Make sure all your ingredients are prepped and ready to go because once you start cooking this dish is ready in minutes. I did adapt the recipe slightly. First, and most important, I am not lucky enough to live near an ocean. We are surrounded by wonderful water here in Michigan but they are all freshwater, hence no fresh crab being delivered to my door. I used canned crabmeat. I didn't have any fish stock so I used vegetable stock. I also adapted this recipe to be Fast Metabolism Diet friendly for Phase 3. That means I used coconut aminos instead of soy sauce and brown rice pasta.
This is a wonderful dish. It is certain to become a regular on the repertoire as it is so quick and easy to prepare and is impressive enough to serve to company. Cam stated that this is typical streetfood in Malaysia. I can see why it would be so popular to both the street vendors and their customers.
Malaysian Noodles with Sausage and Crab
adapted from Culinary Adventures with Camilla
1/2 lb brown rice spaghetti, cooked per package directions
2 T. olive oil
1 small onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 garlic cloves, minced
1 T. chili paste
2 chicken sausages, cut into 1/4" rounds
1 1/2 c. vegetable stock
2 T. coconut aminos
1 (6 oz) can lump crab meat
chopped cilantro to taste
lemon wedges for serving
Rinse the pasta in cold water and set aside. Heat the olive oil in a wok over med high heat. Add the onion, carrot, celery and garlic. Cook and stir until vegetables become tender and onions start to caramelize. Add the sausage and chili paste. Cook and stir until sausage starts to brown. Add the stock an coconut aminos. Bring to a boil, reduce heat and simmer unitl the noodles are warmed through and stock is reduced. Stir in the crab meat and cilantro. Serve with lemon wedges. Print Recipe