Sunday, July 22, 2012
Stir Fry Pepper Crab with Oyster sauce
In the NW we go crabbing all the time and we eat fresh Dungeness every summer. We made curry crab, pepper crab, and crab salad….The Crabs we catch in Seattle are big and have lots of meat inside, the flavor is better than any place in the US.
3 raw Dungeness clean break apart set aside (if you can break the crab shell a bit so the sauce can absorb inside the crab meat)
Stir fry sauce
2 T of sugar (if you don’t like sweet use only 1 T)
2 T of oyster sauce
2 T Yoshida sauce
1 T of black pepper (if you can find pepper corn and crush it yourself it taste better)
Mix the sauce with black pepper set aside.
2 T of minced garlic
1/2 cup of water to steam the crab
3 Stalks of green onion cut to 1 inch long.
In a big wok heat 4 T of vegetables oil until hot add garlic and stir fry until brown.
Add Dungeness to wok and ½ cup of water to steam the crab for a bit cover and let it steam for few minutes
Now add the sauce to it, stir fry or toss the crabs so the sauce can absorb with the crab meat, cover and cook for few more minutes until the crab turn pink or red color. It is best to cover with lid when you stir fry so the crab will steam faster.
Serve stir fry pepper crab with lemon garlic chili sauce
I did not measure this part
Pound garlic, chili in mortar to paste then add sugar, fish sauce, lime juice adjust the sweetness, sour to your taste.
Wednesday, July 18, 2012
Green Papaya Salad (Yum Lahong)
This salad is different from Bok Lahong, Khmer call it Yum Lahong or Vietnamese Green Papaya salad
For the Dressing
1/2 cup sugar
1/2 cup fish sauce
1 cup water
4 T lime juice or vinegar (about 1to 2 lime juice)
1 T minced garlic
Mix all everything together on low heat until sugar is dissolved. Taste and adjust the dressing, let it cool down.
For the meat you can use
Jumbo grill shrimps
Shredded cooked chicken
Make sure you season the chicken and shrimp first if you prefer to grill it.
For the salad
2 lbs shredded green papaya
1 cup shredded carrots
2 cup Thai Basils
1 cup mints
1 cup cilantro
1/4 cup dried shrimp if you use chicken (optional)
Crush roasted peanut for garnish
Chili for spicy salad (optional)
When ready to serve mix shredded green papaya carrots chicken and grill shrimp with dressing (little by little incase it is salty) then add herbs to it, top with roasted crush peanut to garnish your salad. (If you have dried shrimp soak wash then add to the salad)
This salad we serve with dried beef jerky.
Banh Hoi and Banh Chev is very popular in Cambodia and Vietnam, You can serve Banh Hoi with egg rolls, noodle grill meat or shrimp and herbs drizzle with sweet fish sauce. If you serve with Egg Roll you have to make ahead.
You need 1to 2 pgk of Banh hoi noodle or Num Banch Chouck noodle cook according to pgk direction.
For the meat you need
2 lbs of pork loin or beef thinly sliced marinated over night with
1 pkg of Chinese BBQ seasoning
2 T of oyster sauce
2 T of soy sauce
2 T of yoshida sauce
1 t to T of sugar
Grill the meet over medium heat until done set aside (sometime I stir fry the meat, but if you use skewer and grill you meat it taste better)
For the sweet fish sauce
1/2 cup of sugar
1/2 cup of fish sauce (use 3 crabs brand)
1 cup of water
1/4 cup of vinegar
1T of minced garlic
2 T of shredded carrot for garnish
In a small pot boil water, sugar until dissolve turn the heat off and add the rest of the ingredients
Taste and adjust your sauce.
For the herbs and vegetable,
Romaine lettuce cut to bite size
Cucumber cut to bite size or thinly sliced
Roasted crush peanut for garnish
When ready to serve put the noodle in a bowl then top with grill meat garnish with herbs and veggies, cut egg rolls to bite size add to the noodle bowl. Drizzle with sweet fish sauce , crush peanut and chili sauce.
Note if you like lemongrass BBQ meat flavor all you have to do is add 1 stalk of minced lemongrass to the meat for flavor.
CHICKEN ORIENTAL SALAD WITH GINGER SESAME DRESSING
Cook chicken, roast, or grill, leftover turkey cut to bite size
Romaine lettuce or Napa Cabbage
Chow mien noodle or top ramen noodle (chow mien noodle is best)
Sugar Snap Peas
Green onions chopped
Red bell pepper sliced
You can put whatever vegetable you like
Toss everything together and serve with sesame dressing.
GINGER SESAME DRESSING
1/4 cup of vegetable or olive oil
3 T of rice vinegar
3 T of brown sugar (more or less up to you)
3 T of soy sauce
3 T of hoisin sauce
1 T of grated fresh ginger
1 T of minced garlic
1 T of roasted sesame seeds
1 T of Sesame oil
Dash of salt and pepper
Mix everything together in a jar shake well. It is better if you mix the dressing for 1 hour ahead for the flavor.