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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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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mr petai recipe: málà stir-fry + claypot casserole
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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Let's start our #SoupsandStewsSpecial! Nothing better than traditional hot dishes to warm you up. This recipe of clam and shrimp noodles is perfect for these cold days. Are you among those who believe everything tastes better in a clay pot? Let us know!
Pastel de Jaiba
Known as a crab casserole, crab cake, or a savory crab pie, pastel de jaiba, is a traditional Chilean dish common in the restaurants of Santiago. Similar to Patagonian chupe de centolla, pastel de jaiba combines soft, white crab meat sourced from Chile’s coastline with onions, milk, chili pepper, fish stock, cream, and spices. Generally topped with cheese and baked in a clay pot, some chefs transfer it into crab shells before serving for extra pizazz..
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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.