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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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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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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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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????????鹹魚滑雞豆腐煲EngSub Claypot Recipe|Salted Fish w/ Tofu & Chicken Claypot
硬豆腐一磅
乾葱頭適量
蒜頭適量
薑兩片
蜜糖豆4安士
鹹魚2安士
雞腿肉1磅
紹興酒1湯匙
老抽適量
粟粉水埋芡:
粟粉1 1/2 湯匙加水2湯匙
醃雞肉:
蝦醬1茶匙
生抽1茶匙
胡椒粉適量
糖1/2茶匙
粟粉1湯匙
醬汁:
蝦醬1/2湯匙
蠔油1/2湯匙
胡椒粉適量
糖1茶匙
水2湯匙
1 lb firm tofu
Some dried shallot
Some garlic
2 slices ginger
4 oz sugar snap peas
2 oz salted fish
1 lb chicken thigh
Cornstarch mix for sauce:
1 1/2 Tbsp cornstarch
& 2 Tbsp water
Marinated chicken:
1 tsp shrimp sauce
1 tsp soy sauce
some white pepper
1/2 tsp sugar
1 Tbsp cornstarch
Sauce mix:
1/2 Tbsp shrimp sauce
1/2 Tbsp oyster sauce
some white pepper
1 tsp sugar
2 Tbsp water Social Media:
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