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Tag Archives: Seafood recipe

花雕蛋蒸蟹 Steamed Crab with Egg White and Hua Diao Wine

Even though the crabs are the main ingredient of this dish and provides the majority of the flavor, it is probably the egg whites that are the soul of the dish. It is important that the egg whites are not overcooked as that would ruin the smooth texture. Also, egg whites by themselves do not have enough flavor, and it is essential to “borrow” the flavorful liquid that comes from the steaming of the crabs.

Lastly, the Chinese “Hua Diao” wine provides the fragrance of the dish and complements the flavor of the crabs.

 

Ingredients:

  • 2 crabs
  • 4 egg whites
  • 1/2 teaspoon sugar
  • 3 tablespoons chinese cooking wine – Hua Diao 花雕酒
  • 1/3 cup of chicken stock or water*
  • 1 stalk scallions, finely chopped
  • 1 teaspoon sesame oil
  • 4 slices of ginger
  • dash of salt

Directions:

  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well. Remove claws.
  2. Place crabs and ginger on a plate.  Bring a pot of water to boil, and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Asian supermarkets).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 6 minutes.  Remove the plate from wok.
  3. Save the liquid from the steamed crab and mix it with cooking wine, chicken stock, egg, sugar and salt. *(the total of chicken stock and steamed crab liquid should add up to about 1/2 cup)
  4. Pour the egg mixture over the crabs and steam for another 6 minutes.
  5. Sprinkle scallions and sesame oil to serve.
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Posted by on March 12, 2011 in Chinese, Crab Recipes, Seafood Recipes

 

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Lobster Mac and Cheese

Lobster Mac and Cheese

After a delicious meal at Capital Grille, Lobster Mac and Cheese has become one of our favorite dishes.  Although it took the two of us more than 2 hours to prepare this meal, the result was outstanding!


Ingredients:

  • 3 lb lobsters (heads were used for Lobster Miso Soup)
  • 3 cloves garlic, minced
  • 1/2 pound elbow macaroni
  • 2 cups soymilk
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1.5 cups Cheddar, grated
  • 3/4 cup Asiago, grated
  • 3/4 cup Parmigiano-Reggiano, grated
  • dash of cinnamon
  • dash of salt
  • 1/3 cups panko breadcrumb


Directions:

  1. Add lobsters in a pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into bite-size.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add garlics and lobster body to skillet and sauté 4 minutes.   Set aside.
  3. Cook the pasta according to the directions on the package. Drain well. Stir in about 1-2 tablespoons of olive oil.  Set aside
  4. In a bowl, whisk the flour with soymilk.
  5. In a saucepan, melt the butter and stir in flour mixture.  Continue to stir and cook for several minutes until thickened and smooth.
  6. Remove from heat.  Add all the cheese, salt, and cinnamon.
  7. Add the cooked macaroni and lobster and stir well.
  8. Place the mixture in a casserole baking dish and cover with breadcrumbs.
  9. Bake in the oven at 375 degree for 10 minute and broil for 3 minutes until the top is golden brown.

Related Posts:

上湯龍蝦伊麵 Lobster Yee Mein (Lobster Noodles)

 

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粵式蒸魚 Cantonese Style Steamed Sea Bass

Steamed Sea Bass

The best way to cook fish in order to taste its freshness is by steaming it.  It doesn’t require a lot of ingredients and it’s a very light and healthy meal.

 








Ingredients:

  • 1 -12 oz whole sea bass, cleaned, scaled, and gills removed
  • 2 stalks chopped scallions, including green
  • 2 tablespoons fresh ginger
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoons sesame oil

Directions:

  1. Pat dry the fish and place it on a plate and set the plate on top of a  wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarket).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 7 minutes.  You may need to adjust the time accordingly by the size of the fish.
  2. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones.
  3. Remove fish from steamer and pour off the liquid accumulated on the plate.
  4. Heat oil in the saucepan, pan fried scallions and ginger for 1 minute, then pour it over the fish.  *You can also place the scallions and gingers on the fish and pour the boiled oil on top.
  5. Pour soy sauce and sesame oil on the fish.


 
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Posted by on February 28, 2011 in Chinese, Fish Recipes, Seafood Recipes

 

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Shrimp Pad Thai

Shrimp Pad Thai

A quick dish in less than 30 minutes and all the ingredients can be found at a local Asian supermarket.  You can substitute the shrimps with any other protein you like or take them away for a vegetarian dish.

Ingredients:

  • 8 oz. Thai rice noodles
  • 8 shrimps
  • 2 cups bean sprouts
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 red pepper, finely sliced
  • 1 egg
  • 3 scallions, finely sliced
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup dry roasted peanuts, ground or chopped
  • 2-3 Tablespoon oil
  • few wedges of lime for serving

Pad Thai Sauce:

  • 3/4 Tablespoon tamarind paste
  • 1/4 cup hot water
  • 3 Tablespoons of fish sauce
  • 1 Tablespoon of chili sauce
  • 3 Tablespoons of brown sugar
Directions:
  1. Bring a pot of water to boil, add noodles and remove from heat. Soak until tender (about 10 min) Drain and rinse through cold water.
  2. In a small bowl, mix all pad thai sauce ingredients and set aside.
  3. In a saucepan, add oil, pan-fry shrimps until pink and opaque.  Set aside.
  4. Add oil, stir in egg, scrambled. Set aside.
  5. Add oil, stir in bean sprouts, cook for 3 minutes.  Set aside.
  6. Add oil, stir in red pepper, cook through. Set aside.
  7. In a large frying pan, add shallots and garlics, cook for 1 min.  Add noodles and all cooked ingredients.  Stir in scallions, Pad Thai Sauce and cilantro.  Mix well and remove from heat.
  8. Sprinkle roasted peanuts and lime juices.

 

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Baked Mackerel in Korean Spicy Sauce

Baking fishes in foil keeps the juice in and it’s easy to clean afterward. This recipe also goes well with sanma (Pacific saury).

Ingredients:

  • 2 mackerels (about 1 lb)
  • 2 cups Chinese cooking wine
  • 4 tablespoon of spicy pepper paste
  • lemon
  • salt

Directions:

  1. Clean and rinse fish; allow to drain. Sprinkle with salt.
  2. Soak in wine for 30 min on each side
  3. Apply pepper paste on fishes
  4. Wrap the fishes in aluminum foil, sealing the edges carefully
  5. Bake at 375 degree for 20 minutes.
  6. Unwrap, and serve with lemon juice.


 
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Posted by on February 20, 2011 in Fish Recipes, Korean, Seafood Recipes

 

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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –

Ingredients:

  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp

Directions:

  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:

Ingredients:

  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)

Directions:

  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
 
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes

 

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