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.
How To make Crab Casserole In a Clay Pot's Videos
Shrimp Vermicelli Casserole 小龙虾粉絲煲,最簡單的做法,酒香粉絲蝦味滿滿,美味又好吃
教你小龙虾/鮮蝦粉丝煲最好吃的做法,这个有酒香味的瓦煲冬粉小龙虾!加上少许法国廊酒,
小龙虾Q彈好吃 , 简单美味又好吃
材料: Ingredients:
9~10条 小龙虾/ 明虾 - 9~10 crayfish/prawns
70克 冬粉 - 70g glass noodles /cellophane noodles / mung bean noodles
一粒 鸡蛋 - 1 egg
8~10根 葱 - 8~10 green onion
1汤匙蒜末 爆香 - 1tbsp minced garlic
少许 胡椒粉 - dash of white pepper
1汤匙 MAGGI 浓缩鸡精 - 1tbsp MAGGI Concentrated Chicken Stock
1汤匙花雕酒 - 1 tbsp Huadiao wine
少许 酱油/老抽 - dash of soy sauce
少许法国廊酒 - dash of Benedictine Dom
调味料: Seasoning
3条 小辣椒 - 3 bird's eye chili (chili padi)
2条 红辣椒 - 2 red chili
2汤匙 酱油 - 2 tbsp soy sauce
1汤匙 蚝油 - 1tbsp oyster sauce
1茶匙 糖 - 1 tsp sugar
5汤匙 油 - 5 tbsp Oil
2汤匙 蒜末 - 2 tbsp minced garlic
中火煮10分钟 - Cook on medium heat for 10 minutes
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Ginger Shrimp & Glass Noodles Recipe (Goong Ob Woonsen) กุ้งอบวุ้นเส้น
This is something I always order without fail whenever we go to a seafood restaurant in Thailand! Glass noodles and shrimp are cooked together in a pot with lots of ginger, garlic and pepper. It's such a classic, with a unique flavour that makes it an iconic dish of Thai seafood restaurants.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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[焗系列] 焗釀鮮蟹蓋 Baked Stuffed Crab Shell
新年到,大家忙過節餸菜嗎?肥舅父準備了焗釀蟹蓋的過年食譜,配上極邪惡的芝士拉絲????不論住家宴客或做週末小食都一樣合適!
下面附上 焗釀蟹蓋做法食譜
Are you looking for a CNY recipe? Goyton has prepared a Stuffed Crab Shell with fresh crab meat and brushed cheese as your top CNY recipe!
Below attached the Baked Stuffed Crab Shell recipe
【焗釀鮮蟹蓋 Baked Stuffed Crab Shell】 4人份量 For 4 persons
蟹 Crab 4隻/
罐頭蟹肉 Canned Crab Meat 1罐/can
洋蔥 Onion 1個/
磨菇忌廉湯 Cream of Mushroom 1罐/can
白酒 White Wine 1湯匙/tbsp.
麵粉 Flour 適量/some
碎芝士 Shredded Cheese 適量/some
胡椒粉 Pepper 適量/some
雞蛋 Egg 1隻/
糖水 Syrup 1茶匙/tsp.
更多煮食教學系列 More cooking video tutorial:
如何在家輕鬆煮出蟹味十足的大牌檔式的薑蔥蟹煲?薑蔥蟹煮法影片教學 附薑蔥蟹食譜 How to prepare full flavour crab casserole in Chinese cooking w/ crab casserole recipe
【大廚教落】在街市買了活蟹回家,應該怎樣處理?怎樣才不怕被螃蟹弄傷,快速殺蟹?多年經驗的大廚教你用快速又安全的方法劏蟹、斬蟹。
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Background music credit: The Best of Nina Simone (full album)
Clay Pot Casserole (Com Lap Xuong Voi Thit Ba Roi Trong Cai To)
In this video i will demonstrate how to make a easy chinese style claypot casserole.
Delicious Chinese Seafood Tofu Stew • Taste Show
A hearty winter Chinese seafood tofu stew to warm your stomach and soul.
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Ingredients:
Soft tofu 1 pk
Scallops 100g
Squid 100g
Chinese cooking wine
Shrimp 100g
Ginger 5g
Green onion 5g
Tomato 20g
Onion 30g
Carrots 20g
Soy sauce ½ tsp
Tomato sauce 1 tsp
Hoisin sauce 1 tbs
Salt 2g
Cornstarch
Pea shoots
More mouthwatering fish and seafood recipes:
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Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
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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