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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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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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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mr petai recipe: málà stir-fry + claypot casserole
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Imitation crab contains no actual crab but it does contain other seafood ingredients.
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Crab congee recipe
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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
Thai Claypot Glass Noodles | East Greets West Cookery
Welcome to my channel 'East Greets West Cookery'. I want to share with you this recipe Thai Claypot Glass Noodles.
Thai Claypot Glass Noodles is popular in Thailand. You can use either crabs or prawn. It take only 25 minutes, so it is an idea tasty meal. If you add bacon pieces there is even a better flavour. Please watch my other videos for quick easy recipes from the east.
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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.