春天終於到了！ 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋，用來做什麼好呢？剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅，又幾好喎，就試試看，反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉，翠玉瓜，紅蘿蔔和小墨魚做薄餅。
星期天，我哋到 Veltheim, Aargau, 短程行山，沿途P 指出一大片長滿野蒜草的地方，我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.（in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.
Living in Basel, Switzerland is not easy to find live seafood at all. So when I came across live crabs across the French border, my eyes could not get off the water tank. Then later my friend told me that they have live lobsters when it’s season which in around this time in November, I went to check it out last year but unfortunately the water tank was ‘kaputt’ broken. So this year, a few days ago, I went to try my luck again. And I was lucky this time.
I have never cooked lobster before. This was my first time ever. The lobsters here are not as big as those Australian lobsters I have in Hong Kong. Here I guess mostly under 1 kg on average. The one I chose was just less than 700g and cost me about EUR 25 (1kg cost EUR 36.8)which I thought not too bad.
The Cantonese way of preparing lobster is unbeatable in my opinion. The cooking part is pretty easy I found, the challenging part was how to cut the lobster in pieces. I googled and found out the easiest way to place the lobster in the freezer for an hour or so. Then take it out, remove its head, clean up the internal parts, removed the unwanted part and cut into pieces. I am not going into details for this part as probably my vegan friends will find it cruel.
And the end results I was very delighted, Marc enjoyed it a lot especially the noodles. I guess after the first trial, I need to make again before the season ends. So here, I quickly archived the lobster egg noodle recipe for future use.