Watch Michelin Star Chef Jay Fai make her legendary Crab Omelet |ミシュラン星獲得屋台の伝説的オムレツの作り方
After seeing the Bangkok episode on Netflix's STREET FOOD, I needed to visit this street food stall that was awarded a Michelin Star.
The wait was long but definitely worth it.
Packed with a ridiculous amount of sweet lump crab. Golden brown crispy on the outside. Moist and juicy on the inside. Surprisingly, not oily at all.
I put this video together, in hopes of maybe one day being able to come close in replicating Jay Fai's legendary crab omelets.
-----------------------------------------------
Jay Fai (ร้านเจ๊ไฝ)
327 Thanon Maha Chai, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand
Súp Măng Cua (Vietnamese Asparagus Crab Soup) Recipe
Ingredients:
2 lbs Pork Bones
Kosher Salt
Water
1 Onion
3oz Rock Sugar
1 can Asparagus
2 Egg Whites
1 1/2 cup Tapioca Mixture (1 1/2 cup water + 3/4 cup Tapioca Starch)
1 Crab
1/2 tsp. White Pepper
1 Tbsp. White Cooking Wine
1 Tbsp. Sesame Oil
Fill a pot with water, bring to a boil and add in 1 tsp. Kosher Salt. Add in 2 lbs. Pork Bones. Blanch the bones and rinse with water once you’re done. Set it aside.
Fill a large pot with water about 15 cups. Add in the blanched bones and 1 tsp. Kosher Salt. Bring to a high simmer. Remember to skim the broth. Once it starts to boil add in 1 peeled Onion and 3oz Rock Sugar. Continue to let it simmer for 1 hour and 30 minutes.
Rinse and cut 1 can of Asparagus, set aside. Separate 2 Eggs, you’ll need 2 Egg Whites. Mix 1 1/2 cup water with 3/4 cup Tapioca Starch and set aside.
After 1 hour and 30 minutes, remove the Onion and the Pork Bones. Skim the broth to make sure you have a nice clean clear broth. Steam 1 Crab, remove the meat and add it into the broth. Add in 1/2 tsp. White Pepper. Add in 1/2 tsp. Kosher Salt. Add the Asparagus. Bring the pot to a high simmer, stir the soup and gradually pour in the Tapioca mixture. You don’t need to pour the whole mixture into the soup, just enough to thicken it or a consistency you like. Next pour in the Egg Whites. Add 1 Tbsp. White Cooking Wine and 1 Tbsp. Sesame Oil. Mix well and serve hot.
Music
YouTube Audio Library
Succotash
Crab Stuffed Sole Recipe - Baked Sole with Crab Stuffing
Learn how to make Crab Stuffed Sole! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crab Stuffed Sole Recipe!
HOW TO MAKE CABBAGE AND CRAB STICK SALAD | Too easy almost !
Learn how to make SUPER EASY Cabbage and Crab Stick Salad.
Thank you for watching the video???? !
New video on every Monday, Wednesday and Friday.
Please subscribe so that you don't miss anything !
------------------------------------------------------------------------------
Follow me???????? !
▶︎Website
▶︎Facebook
▶︎Instagram
▶︎Tripadvisor
------------------------------------------------------------------------------
Easy Thai Curry Crab Recipe
Thai curry crab stir fry or pu pad pong karee is an iconic dish of Thailand's seafood offering that is not to be missed if you're in Thailand, and it's an easy recipe to make at home!
SUPPORT THE SHOW and get direct access to me:
WRITTEN RECIPE:
MY COOKBOOKS:
MY KITCHEN TOOLS & INGREDIENTS:
00:00 Introduction
01:18 How to Make Curry Crab
02:22 About crab and curry powder
03:31 Cooking Curry Crab
07:27 Pretty it up
08:34 Serving & Condiment
CONNECT WITH ME!
----------------
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
3-Michelin star chef Matt Abé creates Cornish brown crab, and custard tart with strawberry recipes
3-Michelin star chef Matt Abé creates a Cornish brown crab dish with almond, elderflower and English muffins. Matt takes us through this dish which is currently on the menu at Restaurant Gordon Ramsay. The second dish is a Custard Tart with wild strawberries, Tahitian vanilla and basil.
More crab recipes:
Read about Matt here:
Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!
DOWNLOAD CHEF+ (IOS):
DOWNLOAD CHEF+ (ANDROID):
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook