Green bean, mushroom, onions, cherry tomato

Seasonal Vegetable Sauté

An's famous noodles made with our special garlic sauce & secret spices

Garlic Noodles

Simmered in a mélange of Roma tomatoes & tamarind

Tamarind Crab

A whole Dungeness crab roasted with An's garlic sauce & secret spices

Roast Crab

Simmered in Chardonnay, sake, brandy, with scallions, cracked black pepper

Drunken Crab

Grilled with secret spices, served on a bed of An's garlic noodles

Colossal Royal Tiger Prawns

Delicate sea bass steamed with ginger and pineapple.

Steamed Ginger Pineapple Sea Bass

Garlic Tiger Prawns

Conundrum White

Blue Moon Draft 16oz

Sapporo Draft 16oz

Chimay Red, Belgium Ale

Lagunitas IPA Draft 16oz

Wyders Pear Cider

Racer 5 IPA

Heineken Zero (non-alcoholic)

Heineken

Amstel Light

Cleto Brut Rosé NV

Mumm Brut NV

Alexander Valley Merlot

Sean Minor Pinot Noir

Decoy Chardonnay

Dr L Riesling

Thoroughly wash the green beans and cherry tomatoes. Trim the ends of the green beans and cut them into 2-inch pieces. Slice the mushrooms into thin pieces. Peel and chop the onion into small pieces.

Wash and Prepare Vegetables

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the chopped onions to the skillet and sauté for about 2-3 minutes, or until they become translucent.

Sauté the Onions

Stir in the green beans and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp.

Add Green Beans and Mushrooms

Add the cherry tomatoes to the skillet along with salt, black pepper, and garlic powder. Cook for an additional 2-3 minutes until the tomatoes start to soften.

Add Cherry Tomatoes and Season

If using, stir in the fresh basil just before serving for a burst of flavor.

Finish with Fresh Basil

Green Beans

Mushrooms

Onion

Cherry Tomatoes

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Basil (optional)

In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté the Garlic

Add the soy sauce, brown sugar, sesame oil, and red pepper flakes to the skillet. Stir well and allow the mixture to simmer for 2-3 minutes to blend the flavors.

Combine Ingredients

Add the cooked noodles to the skillet, tossing them in the garlic sauce until well coated. Cook for an additional 1-2 minutes to heat through.

Mix Noodles with Sauce

Remove from heat, and toss in the chopped green onions. Season with salt to taste and mix well.

Garnish

Spaghetti or Linguine

Garlic, minced

Unsalted butter

Soy sauce

Brown sugar

Sesame oil

Red pepper flakes

Green onions, chopped

Clean the crab and cut it into pieces. Chop the Roma tomatoes, finely chop the onion, mince the garlic, and grate the ginger. Slit the green chilies and chop the cilantro for garnishing.

Prepare the Ingredients

In a large pot, heat the oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, grated ginger, and slit green chilies, and cook for an additional 2 minutes until fragrant.

Sauté the Aromatics

Add the chopped Roma tomatoes to the pot and stir well. Cook for about 7-10 minutes until the tomatoes soften and release their juices. Stir in the turmeric powder, red chili powder, salt, and black pepper, mixing well.

Add the Tomatoes and Spices

Add the cleaned crab pieces to the pot. Pour in the tamarind paste and mix everything together. Ensure the crab is well coated with the tomato and spice mixture.

Incorporate the Crab and Tamarind

Cover the pot and let the mixture simmer on low heat for about 20-25 minutes, stirring occasionally until the crab is fully cooked and tender. Adjust seasoning with salt and pepper as needed.

Simmer

Once cooked, remove from heat and garnish with chopped cilantro. Serve hot with rice or bread.

Garnish and Serve

Crab (cleaned and cut into pieces)

Roma tomatoes (chopped)

Tamarind paste

Onion (finely chopped)

Garlic (minced)

Ginger (grated)

Green chilies (slit)

Cilantro (chopped for garnish)

Turmeric powder

Red chili powder

Black pepper

Oil (preferably coconut or vegetable)

Preheat your oven to 375°F (190°C). Clean the Dungeness crab under cold running water, scrubbing the shell to remove any sand or debris. Pat dry with paper towels.

Prepare the Crab

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in lemon juice, paprika, cayenne pepper, and chopped parsley, mixing well. Remove from heat and set aside.

Make the Garlic Sauce

Place the cleaned crab on a baking sheet. Drizzle olive oil over the crab and sprinkle with Old Bay seasoning, black pepper, and salt. Rub the spices into the crab, ensuring an even coating.

Season the Crab

Pour the garlic sauce evenly over the seasoned crab, making sure to cover all parts of the shell.

Apply Garlic Sauce

Transfer the baking sheet with the crab into the preheated oven. Roast for about 25-30 minutes, or until the crab is heated through and the meat is tender and fragrant.

Roast the Crab

Remove the roasted crab from the oven and let it rest for a few minutes. Serve with additional lemon wedges and fresh parsley for garnish. Enjoy!

Serve

Dungeness crab

Olive oil

Garlic

Butter

Lemon juice

Paprika

Cayenne pepper

Fresh parsley

Old Bay seasoning

Rinse the live crabs under cold water to remove any debris. Place them in a large bowl and cover with cold water while you prepare the other ingredients.

Prepare the Crabs

Slice the scallions thinly, separating the green and white parts for later use.

Chop the Scallions

In a large pot, combine the chardonnay, sake, and brandy. Bring the mixture to a simmer over medium heat.

Simmer the Liquids

Once the liquid is simmering, carefully add the crabs to the pot. Cover and cook for 15-20 minutes, until the crabs are bright orange and cooked through.

Add the Crabs

After the crabs are cooked, add the white parts of the scallions, cracked black pepper, and salt to taste. Stir gently to combine and let simmer for an additional 5 minutes.

Season the Dish

Before serving, sprinkle the green parts of the scallions over the crabs for added flavor and garnish.

Finish with Green Scallions

Live crabs

Chardonnay

Sake

Brandy

Scallions

Cracked black pepper

In a bowl, combine the olive oil, minced garlic, paprika, cayenne pepper, salt, black pepper, and lemon juice. Mix well to create a marinade.

Prepare the Marinade

Add the colossal royal tiger prawns to the marinade. Ensure they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Prawns

Preheat the grill to medium-high heat. Remove the prawns from the marinade and place them on the grill. Grill for 3-4 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.

Grill the Prawns

In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Prepare the Garlic Sauce

Add the cooked noodles to the pan with the garlic butter. Pour in the soy sauce and toss to combine evenly. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.

Combine Noodles and Sauce

Plate the garlic noodles as the base and top with the grilled colossal royal tiger prawns. Garnish with sliced green onions and grated Parmesan cheese before serving.

Garlic cloves, minced

Spaghetti or linguine

Green onions, sliced

Parmesan cheese, grated

Peel and finely chop the fresh ginger. If using fresh pineapple, cut it into small chunks. If using canned pineapple, drain it well.

Prepare the Ginger and Pineapple

In a small bowl, mix the soy sauce, lime juice, and olive oil. Place the sea bass fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.

Marinate the Sea Bass

Fill a pot with water and bring it to a simmer. Place a steaming basket or a heatproof plate inside the pot, making sure it does not touch the water.

Set Up the Steamer

Place the marinated sea bass fillets on the steaming basket. Scatter the chopped ginger and pineapple chunks over the fillets. Cover with a lid and steam for 8-10 minutes, or until the fish flakes easily with a fork.

Steam the Sea Bass

Carefully remove the sea bass from the steamer. Place it on a serving plate and top with fresh cilantro. Serve with lime wedges on the side.

Plate the Dish

Serve immediately and enjoy the delicate flavors of ginger and pineapple paired with the sea bass.

Enjoy

Sea Bass fillets

Fresh ginger

Pineapple chunks

Lime juice

Fresh cilantro

Lime wedges

Start by cleaning the tiger prawns. Remove the shells, leaving the tails intact, and devein them if not already done.

Prepare the Prawns

Peel and finely mince the garlic cloves. Set aside.

Mince the Garlic

In a large skillet, heat the olive oil and butter over medium heat until melted and hot.

Heat the Oil and Butter

Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant but not browned.

Add the cleaned tiger prawns to the skillet. Season with salt and black pepper. Cook for about 3-4 minutes until the prawns turn pink and opaque.

Cook the Prawns

Once the prawns are cooked, squeeze fresh lemon juice over them and give a quick stir to combine.

Add Lemon Juice

Remove from heat, sprinkle with fresh chopped parsley, and serve immediately with your choice of side.

Tiger Prawns

Garlic cloves

Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking.

Preheat the Oven

Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal later.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the melted butter, eggs, milk, vanilla extract, almond extract, and lemon zest until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and sprinkle with sliced almonds before serving if desired.