Singapore Crab Benny | Brunch Life Recipe | Fidel Gastro
Matt returns to the channel armed with another fantastic recipe from his recently released cookbook Brunch Life. This one is new take on the classic Eggs Benedict. Matt has dubbed this one Singapore Crab Benny, and one taste will tell you why.
This holiday season we will almost all be having guests over. The day after the Christmas party you are definitely going to be craving a delicious brunch. With this recipe you can make an epic brunch for not only yourself, but any holiday guests that may have decided to stay over.
To make this brunch bonanza start off by creating the Singapore crab sauce that will top your eggs. In a small bowl combine ketchup, oyster sauce, soy sauce, tamarind paste, chili sauce, lemon juice, green onion, and cilantro. Once you have added all the ingredients together give them a good stir to make sure things get mixed up evenly.
In a small sauce pan heat up canola oil over medium heat and add in your white onions, garlic, and ginger. Sauté that for about two minutes and them combine your sauce with the freshly sautéd ingredients. Let that cook for another minute and then set it aside.
It's now time to move to our crab cakes. Matt implores everyone out there to stray from the idea of using imitation crab meat for these. There is simply no substitute for real crab meat, and you can really taste the difference in a dish like this. In a medium sized bowl add your crab meat, garlic, fresh chili, green onion, white onion, chopped Thai basil, and finally lemon zest.
Mix all the ingredients together thoroughly with your hands breaking up the crab meat. Once that's done add Panko, eggs, and then mix it up all over again. Using your hands form 5 patties placing them on a sheet of parchment paper on a baking pan. Put those in the freezer for about 10 minutes, or until firm. Once they have firmed up take them out of the freezer and dredge them in flour. Fry these in a deep fryer, in batches, for approximately two to three minutes per side. When done place them on paper towels to soak up the excess grease.
Next up, we need to poach our eggs. Refer to any of Matt's older videos featuring poached eggs and there will be clear instructions for poaching. In a large frying pan over medium heat warm up some canola oil. Add watercress and sauté it for about two minutes, or until the leaves wilt and the color changes to a much brighter green. Feel free to add a bit of salt to these for an additional zest of flavor.
You have now created all the individual components required to make Singapore Crab Benny, now it's time to put them all together. On a large plate put out your crab cakes. Top them with the watercress followed by a poached egg. Add spoon-fulls of your chili sauce over the top of each of these using as much sauce as you see fit. Lastly garnish these with fresh cilantro leaves. Congratulations, you just made another masterpiece!
As always thank you so much for tuning in to the Fidel Gastro channel. Much more content to come, including more recipes from the Brunch Life cookbook. If you have any suggestions for future videos please don't hesitate to leave a note in the comments. Be sure to subscribe to the channel so you don't miss out of any future content.
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience delicacies made by the masters themselves. You can see their menu as well as the food truck and catering options at their website:
TravTrav - Crabby Eggs Benny
Crab cakes eggs benny (eggs benedict)! Ya'll asked for that hollandaise recipe, here it is!
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TravTrav's Maryland Crab Cake Recipe:
Hollandaise:
-4 eggs
-1 stick of butter (8 TBSP)
-1 TBSP Lemon Juice
Eggs Benny:
-2 Eggs
-1 Shot white vinegar
-1 English Muffin
-1 TravTrav Crabcake
-1 tsp Dijon Mustard
-1/2 tsp Worcestershire sauce
Garnish:
-Fresh Parsley
-J.O. Seasoning
Production and Music: Blaine Davis
Eggs Benedict Benny Weekend Brunch | Christine Cushing
Eggs Benedict Benny are a favourite on any brunch menu and I show you all the tips and tricks on how to master them at home. From how to poach the perfect egg , to making hollandaise from scratch and using the 'Real' Canadian Bacon. We call it back bacon. FULL RECIPE BELOW.
Check out these other amazing videos:
How To Make Perfect Hard Boiled Eggs:
Mastering French Omelette - inspired by Jacques Pepin:
Frittata Recipe:
The Best Grilled Cheese Sandwich:
How to make Hollandaise Sauce :
How to stop your frying pan from sticking - 5 Min hack:
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RECIPE: EGGS BENEDICT
4 cups water (1 Litre)
1 tbsp. white vinegar (15 ml)
4 large eggs
Hollandaise sauce
1/3 cup , clarified melted butter (80 ml)
2 yolks
1 Tbsp water (15 ml)
Salt and pepper to taste
Grated zest and Juice of ½ lemon or to taste
4 slices Back bacon- Canadian Bacon
2 English muffins , toasted
Salad , orange wedges, optional
Cracked black pepper and paprika to taste
Preheat oven to 350 D. NOTE : If making more than 6 eggs, poach the eggs first and just before serving , immerse them again into hot water to warm slightly.
Fry the back bacon in a medium skillet over high heat for 3/ minutes per side ( if you want some crispy edges). Alternatively place on a parchment lined baking sheet and bake in oven for about 10 minutes, until fully cooked. Keep warm.
Meanwhile, prepare the hollandaise sauce. In a stainless steel bowl over a small pot of just simmering water whisk together the egg yolks and water until fluffy and lemon yellow coloured, about 3-4 minutes. In a gentle stream while whisking vigorously, pour in the melted clarified butter until mixture is thick and you can see a ribbon trail. Turn heat off and whisk in lemon juice and zest and season with salt and pepper to taste. Keep warm over the hot water , off the heat.
Best way to keep warm for longer than 20 minutes is in a hot thermos.
Fill a medium saucepan with 3 inches water and stir in vinegar (to help whites coagulate faster).
Bring water to a boil over medium low heat with water at a gentle simmer. Break each egg in separate small bowls to help pour them into water for poaching. Using a wooden spoon or whisk, gently swirl the water in a circular motion and pour one egg in at a time. Poach eggs at a bare simmer 3 minutes for medium cooked eggs, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towel or paper towel to drain and season with salt and pepper.
To assemble, cut open biscuits horizontally and place a slice of bacon on each half. Place a warm poached egg on top and spoon over the warm hollandaise sauce. Sprinkle with paprika to taste. Serve with salad and orange wedges, if desired.
Serves 2
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