How to ikejime a fish in under 30 seconds
Ikejime is humane and keeps your fish fresher for longer. #shorts
Three Ikejime Kit Options
1) All-Around Ikejime:
2) Ikejime for Pelagic Fish:
3) Ikejime for Panfish:
PS: Some of the links in this description are affiliate links that provide me a small commission to help grow this channel
Video credit: @derin.goya.fishing
Stir Fry Blue Crabs with Chili Black Bean Sauce
Stir Fry Blue Crabs with Chili Black Bean Sauce
Stir fry blue crab, shrimp, and imitation crabmeat with chili black bean sauce. This dish is so delicious I make it often. You can use fresh or frozen crab.
Recipe serves 4
5 Whole crab-fresh or frozen-cut into halves
8 Ounces imitation crabmeat
14 Large shrimp-cleaned
3-4 Tbsp chili black bean sauce
4 Tbsp oyster sauce
4 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp oil
2 Tsp chili powder or less if you don't like spicy
1 Tsp black pepper
1/2 Tsp salt or to taste
1 Cup Thai basil
5 Cloves garlic-chopped
1 Medium onion-sliced
4 Green onions-cut into 1
1/2 Cup water add as needed
Adjust the taste to your liking.
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Simply Katie
====== Video Info ======
Filmed by ››› Katie Tran
Edited by ››› Khanh Tran
Video Editor ››› Final Cut Pro X
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Black Pepper Crab | Quick Easy and Delicious | Singaporean Dungeness Crab Recipe
Welcome to @cheftuan Today I will show you how to make arguably the BEST tasting crab dish in the world, Singapore's Black Pepper crab! I am excited to show you this dish.
Don't be intimidated, all you need to do is source the ingredients and follow along. I am using a Dungeness crab for this dish, but feel free to use your favorite crab.
There is a special ingredient in this dish that may be a little difficult for some of you to find and that is fresh curry leaves. I found mine at a local Indian grocer, if you are fortunate enough to live near one, call them and see if they have it available for you.
Also, go check out my blog site and show me some love. I would definitely appreciate it. cookingwithcheftuan.com
Singapore's Black Pepper Crab: (serves 2)
* 2 lbs Dungeness crab, cleaned and I chopped mine to individual leg sections
* 10-12 fresh curry leaves (3-5 fresh bay leaves and 1 kaffir leaf as a substitute)
* 2 shallots, finely chopped
* 1 head of garlic, chopped
* 1 thumb sized piece fresh ginger, chopped
* 3 tbsp black peppercorns
* 1 tbsp coriander seeds
* 1/2 tbsp ground white pepper
* 1 tbsp shaoxing wine
* 1 tbsp dark soy sauce
* 1 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1/2 tbsp sugar
* 3/4 stick of unsalted butter
* 1/2 C dashi or stock, water (whatever you have available)
* cornstarch slurry (3 tbsp water 1 tbsp cornstarch)
* 2 quarts of canola oil for frying
Garnish:
2 stalks scallions, finely slice on a bias
1/4 C picked cilantro leaves
Michelin-Starred Singaporean Chili Crab - How To
Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.
While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.
Check out the recipe here:
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CRAB IN BLACK PEPPER GARLIC & CHILLI
CRAB IN BLACK PEPPER GARLIC & CHILLI
WITH OYSTER SAUCE
Black Pepper Crab - 黑胡椒螃蟹
Love eating crabs but don't wanna to spend a bomb on it? Now you can with our black pepper crab recipe! This is just one of those things which can be bad for you if overdosed with (sore throat), BUT like all good things in life, the price you pay is worth it.
Once you start, it’s hard to stop, and the numbing taste can only get better, better, and better…
We did our recipe using freshly ground peppercorns, which we then toast to bring out its full robust flavours. Also, for those who aren’t all cool with killing and cleaning live crabs (some of them can get really tough even for many of us), get your seafood vendor to do it for you! You will need a total of around 1-1.2kg for the two crabs for this recipe!
Have a crabby time cooking! Stay tuned and keep your eyes peeled for another legendary crab dish - Chilli Crab, coming real soon!
Recipe at:-
#SG50 #jiaksimi #themeatmensg #burnbabyburn #sogoodyetsobad
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