A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been Continue reading
A Goan Dish
A Nice Appetizer
This dish, typical of the former Portugues enclave of Goa, makes a nice appetizer. Black Pepper and Curry Leaves are key here. Continue reading
Gregor Mendel’s Peas?
Crisp and Tender, Raw or Barely Cooked
Until recently, Snow Peas were considered an exotic Oriental specialty in North America. Now they are available most places at supermarkets and in frozen form around the year.
There is a question where this vegetable comes from: Some Japanese encyclopedias and cookbooks assert Continue reading
Shrimp Tail Handles
Shrimp Meets Crab
Bean Sprouts
This Vietnamese take on the ever-popular Spring Rolls is intended to provide a light appetizer for no more than 8. It combines Crab, Shrimp, and Vegetables. Recipe adapted from Bach Ngo.
Spring Rolls
Ram Cuon
Vietnamese
Ingredients:
8 whole dried Rice Papers Continue reading
Good for Breakfast or Brunch
By Itself or with Avocado
Scrambled Eggs with Crab Meat
This Japanese version of Scrambled Eggs is good at breakfast or a brunch. It’s good by itself, and also seems to go with with a few slices of Avocado on the side.
Scrambled Eggs with Crab Meat
Japanese
Ingredients
1 finger of fresh Ginger Continue reading
A Kamai’ina Dish for Company
Good Pupu for the Pau Hana Hour
Here’s another old Kamai’ina dish – a kind of fusion food in Hawaiian cuisine – which would typically be served when company came. It is good with crackers or chips as a Pupu at the cocktail or Paul Hana hour.
Crab
Molded Seafood Salad
Hawaiian
Ingredients:
First we assemble the Ingredients
4 – 5 ounces Shrimp
8 ounces Crab
Tomato Soup
8 ounces Lobster
1 small can Tomato Soup
1 package Gelatine
½ cup cold water
8 ounces Cream Cheese
1 cup Mayonnaise
½ cup chopped Onions
½ cup chopped Celery
½ cup chopped Green Onions
Method:
Lobster
The Shrimps, Lobster and Crab should be cleaned, deveined, and coarsely diced. Or you may use canned or frozen seafood, if you prefer.
When the Ingredients are laid out and ready, we begin by softening the Gelatine in the cold water.
When the Gelatine is ready, we heat the Tomato soup to boiling, and add the dissolved Gelatine, stir to mix thoroughly and then remove from the heat.
Next we mix the Cream Cheese and Mayonnaise together, combining until it is smooth, and then add the soup, again mixing well together and then set aside to cool.
Gelatine
When the soup is cool, we add the Vegetables and the Seafood — Shrimp, Crab, Lobster. We pour it all into a mold and chill for several hours until the cocktail hour, when we serve with crackers or chips as desired.
Capt. James Cook – Hawaii 1778
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Fish Sauce, Nuoc Mam and Sea Ghost Fingers
The National Dish Is a Soup — Even at Breakfast
“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]
“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]
Three Crabs Brand Fish Sauce
Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading
Sea Grub or Sea Mice?
Solomon Islands Currency
Beche de Mer
Frozen, Chinese Origin
You see them in Asian markets. They do look like cucumbers, and are typically about six inches long in the fresh state. Sometimes they are sold dried. The dried form is usually black and rock-hard, and only a few inches long.Despite the name, they are not a vegetable and are not related to cucumbers. They are a kind of seafood.
A common name is Sea Cucumbers, from their shape, also Trepang, or Bêche de Mer, from the French word for “sea grub.” Continue reading
Chopsticks – a Tool for Weight Management
Can Chopsticks Help You Lose Weight?
Kimiko Barber thinks so. The Japanese-born British food writer came to this conclusion a few years ago while writing two Continue reading