How To make Crab Casserole In a Clay Pot
1 1/2 lb Fresh whole crab,
-preferably live 2 tb Peanut oil
5 Unpeeled garlic cloves,
-crushed 2 Unpeeled fresh ginger
-slices, 1/4 inch thick 3 Whole scallions, cut into
-2-inch pieces 3 tb Fermented black beans
2 Fresh red chili peppers,
-seeded and shredded 3 tb Rice wine
2 tb Light soy sauce
1/2 c Rich Chicken Stock
Well here it is, in all its glory. I've included Hom's method for making stock both because it's good and to give more of a feel for the book. Honk Kong is an extremely, almost excessively dynamic city and this is reflected in the food. The book is interesting because he has a finger on the development of the "new" Hong Kong cuisine and notes traditional recipes from which the ones in the book spring. BTW, Michael++my roommate++and I were talking about this dish last night as we were munching up a plain old steamed Dungeness crab. He said he *really* liked this recipe. I found it too heavy on the black beans and spices. Here it is. You be da judge... ;-} Here is an interesting, innovative technique employed by Hong Kong chefs. The clay pot traditionally is used for the long simmering and braising of foods; nowadays, however it is as often used to infused intense flavors over high heat in a short length of time, as in this recipe. the classic Cantonese dish is given a new twist; the fresh crab is stir-fired with aromatic seasonings and then quickly finished over high heat in the covered clay pot. The pungent black beans permeate the rich crab meat, enhancing it and adding to its subtle flavors. This delicious casserole is quite easy to prepare and turns an ordinary dinner into a special occasion. If you are using a live crab, prepare it according to the technique on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the body into quarters and lightly crack the claws and legs. Heat a wok or large skillet until it is hot and add the oil. Add the garlic, ginger, and scallions and stir-fry to flavor the oil. Then add the black beans, chilies, and crab. Stir-fry for2 minutes and add the chicken stock. Turn the contents of the wok into a clay pot or casserole, cover, and cook over high heat for 5 more minutes or until the crab shell turns bright red. Serve immediately. Makes 4 servings. From "Fragrant Harbor Taste", Ken Hom, 1989 Fireside (Simon and Schuster), New York. ISBN 0-671-75444-0. Posted by Stephen Ceideberg; October 22 1992.
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Crab Tang Hoon - 螃蟹冬粉
Crab Tang Hoon is a wildly popular zichar dish in Singapore. All you need is some confidence and everyone can whip up this luxuriously delicious dish in the comfort of your homes!
Tang Hoon which is also called glass noodles has a unique springy texture when cooked just right! We used Sri Lankan crabs which are big and meaty. Go for live crabs, it’s definitely worth the extra effort and price, you can always get the fishmonger to butcher the crabs for you.
Cooking this dish is simple, we first stir fry the Tang Hoon for it to absorb some fragrance from the aromatics and retain its springy texture. The MAGIC happens when crabs and Tang Hoon are combined together in a clay pot. All the natural juices of the fresh crabs are absorbed into the Tang Hoon, making it full of flavour.
It’s a slightly messy yet awesome dish to eat, switch between the juicy crabs and slurping the Tang Hoon.
#themeatmensg #zichar #fresh #crab #vermicelli #glassnoodles #sweet #simple #delicious
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Somsak Pu Ob Baked Crab & Prawn Glass Noodle @ Bangkok
Somsak Pu Ob specializes in baked crab/prawn with glass noodle cooked from scratch using the freshest seafood. The seafood and noodle are layered on thin and fatty pork slices which provides the base flavor, then seasoned with pepper and their secret sauce.
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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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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