Clay pot Shrimps with Glass Noodles (Thai style)
This might be one of my favorite shrimp dishes to order at the Thai restaurant! ???????? ????
Clay pot Shrimps with Glass noodles ????
So easy and tasty…. No skills involved.
Video on how to make this in IGTV ❤️
Ingredients:
400g-500g Shrimps, shell on,deveined
150g glass noodles (about 2-3 pkts)
50g Ginger - thinly sliced
1 bulb Garlic - lightly smashed,skin off
4 stalks Cilantro root - lightly smashed
1 stalk scallion, sliced, 2 inches
Chopped cilantro for garnish
300ml water
1 teaspoon chicken stock powder
1 teaspoon sugar
2 tablespoons fish sauce
3 tablespoons oyster sauce
1 tablespoon dark soya sauce
1 tablespoon sesame oil
0.5 tablespoon grounded white pepper
0.5 tablespoon grounded black pepper
#thaifood #thailand #food #foodie #foodporn #foodstagram #thai #instafood #yummy #foodphotography #shrimp #asianfood #thaicuisine #foodlover #delicious #homechef #thairestaurant #foodblogger #bangkok #dinner #healthyfood #padthai #homecooking #homemade #streetfood #cooking #noodles #foodgasm #restaurant #seafood
BANGKOK STREET FOOD | Fresh Ginger Shrimp & Glass Noodles (Goong Ob Woonsen)
This Bangkok street food is a ginger shrimp & glass noodles or goong ob woonsen, as the Thai would call it.
The street vendor makes this fresh on the spot for you when you order it, so it’s nice and hot when you eat it. They have set up 3 gas stove grills right on the side of the street and got the shrimps sitting on ice so they stay nice and fresh.
They also give you hot dipping sauce for your prawns.
I must say, this dish was better than I expected. I didn’t think glass noodles and prawns would be any good, but I was wrong. They have definitely won a customer.
Price: 50THB ($2.20 AUD)
Location: Sukhumvit 77/1, On Nut, Thailand
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Crab congee recipe
More RICE & NOODLES videos:
Cantonese Crab Congee
This dish a Macau speciality. I tried it in a local shop in Macau and fell in love with it. The combination of crab and congee is like magic-amazingly delicious and comforting. Let's learn how to make it.
How to make congee:
***Key to success**
- the congee base is important. Make it creamy and fluffy
- use a fresh crab with more crab butter as they both add lots of nice flavour to the congee
***Ingredients***
1 crab (choose a fresh one with more crab butter)
A few slices of ginger (around 3 slices)
A small bunch of spring onion
A pinch of salt (recommend 1/2 teaspoon)
A pinch of white pepper powder (recommended 1/2 teaspoons)
Chopped spring onion for garnish
Congee base:
2 rice cups/ 400 ml of rice (any kinds of rice. I use jasmine rice in my video )
Shrimp shells (optional, for making stock)
***How to make***
- To prepare shrimp stock (this is optional but it does add more
flavour and nice colour to the congee). Boil the shrimp shells with 2 cups of water in low heat for 15 mins
- use a sieve to remove the shrimp shells and get the shrimp stock
- Add the shrimp stock and water into a pot, bring the shrimp stock and water to boil, then add the rice and simmer in high heat for 5 minutes. Rice: water ratio is 1: 16
-Simmer the content in low heat for 30 mins
-After 30 mins, add the crab butter, the crab, ginger and spring onion. Add more hot water if necessary
-simmer in low heat for 15 mins. The flavour of the crab and the crab butter would diffuse into the congee during the process
- after that, see if you like the congee texture. Adjust the texture of the congee by adding more water or simmer for longer time.
- to get more fluffier and creamy texture, switch off the stove, cover the lid and let the whole content sit for 15 mins (or more). The reminding heat of the pot will further cook the content slowly
-add salt and pepper to taste
-Garnish with chopped spring onion and it’s ready to serve!
**COOKING GEAR I USE IN THIS VIDEO***
Unglazed Clay Pot 10 inches
Pastel de Jaiba
Known as a crab casserole, crab cake, or a savory crab pie, pastel de jaiba, is a traditional Chilean dish common in the restaurants of Santiago. Similar to Patagonian chupe de centolla, pastel de jaiba combines soft, white crab meat sourced from Chile’s coastline with onions, milk, chili pepper, fish stock, cream, and spices. Generally topped with cheese and baked in a clay pot, some chefs transfer it into crab shells before serving for extra pizazz..
#Chile #Pastel_de_Jaiba #The_10_Foods_You_Have_to_Try_in_Chile
Can you make Claypot Rice in a home kitchen?
Cantonese claypot rice! An absolute classic lunchtime thing in both Hong Kong and mainland Guangdong... though generally it's the type of thing that you find at restaurants. In this video, we wanted to show you how to make claypot rice in a home kitchen, in order to have it be an everyday sort of thing!
0:00 - The Culture of Claypot Rice
0:31 - The Problem of Claypot Rice at home
1:51 - Key Point 1: Soak in Hot Water
2:13 - Key Point 2: Weigh your rice, Weigh your water
3:51 - Beef Marinating
5:09 - Claypot Rice Seasoned Soy Sauce
5:26 - Making the Claypot Rice
7:59 - Mise and Making a Full Meal
EQUIPMENT
You'll need a claypot, obviously. We're using a small 1L/18cm glazed claypot. This is the exact claypot that we use:
The Amazon product is very pricey for a claypot, so do check out your local Chinese supermarket to see if they carry any first.
Claypots from other cultures should work fine so long as they're glazed. If you don't have a claypot, I've heard enameled cast iron can be a suitable substitute. Something cast iron *should* also be able to work with this recipe (rice texture will be fine), but you might need to play around with it in order to get ideal crisping.
Regarding stoves, if your gas stove burner cover does not allow you to dip the pot into the flame, see if you can remove it for that final blast. If not, *only* do a 30 second blast to crisp up the very bottom (the sides will not be crispy, but that's ok).
If you have an electric stove, make sure the burner is up to temperature before placing the claypot on it (otherwise the timing'll be a bit goofy). Then for the final blast, just do the same as those with immovable gas grates - 30 seconds only to crisp up the very bottom.
For those with induction, I have heard the best way to cook with clay is to place your claypot over a preheated cast iron skillet (i.e. have the cast iron be the medium between the stove and the claypot). I have not had experience with this before. Assuming it works (I see no reason why it wouldn't), handle just as you would if you were using electric.
Also, this recipe assumes you have a kitchen scale. If you don't have one already, buy one. They're cheap and super useful.
INGREDIENTS
For the rice:
* Jasmine Rice (泰国香米/粘米), 210g
* Hot, boiled water. Follow as per the video, as the rice will already take on some water from rinsing. The rice plus water TOGETHER should equal 440g. You will likely have ~20g of water from rinsing the rice, so that implies ~210g of hot, boiled water.
* Oil, preferably peanut. ~1 tsp to rub on the claypot at the beginning of cooking, ~1 tbsp to swirl around the sides right before putting in the oven
For the beef:
* Beef - loin, flank, whatever - 100g (we used loin)
* For the marinade: Kansui (枧水) -or- sodium carbonate (碱面) -or- baking soda, 1/4 tsp; salt, 1/4 tsp; sugar, 1/4 tsp; cornstarch (生粉), 1 tsp; black pepper, 1/8 tsp; soy sauce (生抽), 1/4 tsp; dark soy sauce (老抽), 1/2 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tsp; oyster sauce (蚝油), 1 tsp; water, 2 tbsp; oil, ~1 tsp
* Optional: ginger, ~1/2 cm, julienned
For the seasoned soy sauce:
* Sugar, 1/4 tsp
* MSG (味精), ~1/16 tsp
* Soy sauce (生抽), 2 tsp
* Fish sauce (鱼露), 1 tsp
* Water, 1/2 tbsp
PROCESS
Rinse 210g of rice, add to a bowl on a scale. It should have already taken some liquid (likely the scale will read ~230g). Add enough hot, boiled water from the kettle to hit 440g. Let sit for 30 minutes.
During that time, mix your seasoned soy sauce and prepare the beef. Slice the beef into thin ~2mm sheets. Mix with all the ingredients for the marinade, really stirring in that water - the mixing might take 1-2 minutes until the water is fully absorbed.
After the rice is done soaking, rub the ~1 tsp oil onto the claypot, then add in the rice together with the soaking liquid. Place over a medium high flame.
Once strong steam is coming out of the rice cooker (~6-7 minutes), let it go for one minute longer. Then uncover - you should not see any liquid remaining. Pour the ~1 tbsp oil around the sides, pop in the oven for 20 minutes at 230C on the bottom rack.
Add the beef when there is 5 minutes remaining.
After its done, drizzle on the seasoned soy sauce. Then blast the claypot rice on a medium-high flame to accentuate the crust, 30 seconds each side (for 2.5 minutes, total). As per the discussion about equipment, only do a 30 second blast on the bottom if your stove is uncooperative.
Add the egg. Cover, steam for 30-60 seconds. Sprinkle over some chopped scallions.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):