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Crab In Oyster Sauce
, country = China & Indonesia , region = East Asia and Southeast Asia notably: Indonesia, Philippines, Singapore , creator = Chinese cuisine , course = Main course , served = Hot , main_ingredient = Crab served in oyster sauce, garlic, ginger and scallion , variations = , calories = , other = Crab in oyster sauce or oyster sauce crab is a Chinese seafood dish of crab served in savoury oyster sauce. It is a popular dish in Asia, that can be found from China, Indonesia, Singapore to the Philippines. Origin Crab in oyster sauce can trace its origin to Southern China's Cantonese cuisine, more precisely, after the development of oyster sauce in the late 19th century. Then the dish was spread across Asia. In Indonesia, it is known as ''kepiting saus tiram'', one of the two most popular ways that crab is served there and a popular seafood in Chinese Indonesian cuisine. Ingredients The mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Crab Dishes
This is a list of crab dishes. Crabs live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and are arthropoda and have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines around the world. Crab dishes * Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. * Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce. * Bún riêu – '' Bún riêu cua'' is served with tomato broth and topped with crab or shrimp paste. * Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper Crab
Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959. See also * * |
Chili Crab
Chilli crab (; Malay: ''Ketam cili'') is a Southeast Asian seafood dish that originated in Singapore in the 1960s. It is widely associated as the national cuisines of both Malaysia and Singapore. Scylla serrata, Mud crabs are commonly used and are Stir frying, stir-fried in a semi-thick, sweet and savoury tomato-and-chile pepper, chilli-based sauce. Origins In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a Food cart, pushcart. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along East Coast Road, Singapore, Upper East Coast Road. The version most widespread today was created by Hooi Kok Wah in the 1960s, one of four famous Singapore chefs during the era. In September 2009, Ng Yen Yen, Malaysia's Tourism Minister, claimed that, among other dishes, "chilli cra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab In Padang Sauce
, country = Indonesia , region = Padang, West Sumatra , creator = , course = Main course , served = Hot , main_ingredient = Crab served in Padang-style hot and spicy sauce, which includes chili pepper, garlic, shallot, ginger, turmeric, candlenut and scallion , variations = , calories = , other = Crab in Padang sauce or Padang crab ( id, Kepiting saus Padang) is an Indonesian seafood dish of crab served in hot and spicy Padang sauce. It is one of the two most popular ways that crab is served in Indonesia, commonly found in coastal cities with abundant seafood, such as Padang, Jakarta, Medan, Surabaya, Makassar and Cirebon. Its closest analogue probably is chili crab; however, Padang crab uses richer spices. Origin The recipe derived from West Sumatran Padang style of seasoning seafood with rich, hot and spicy ''bumbu'' (spice mixture). The ground spice mixture includes shallot, garlic, red chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Wine
The classification of wine is based on various criteria including place of origin or appellation, vinification method and style, sweetness and vintage,J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 752 & 753 Oxford University Press 2006 . and the grape variety or varieties used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while others have been created by, for example, growers' organizations without such protection. The term "wine" Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes.Harding, G. ''A Wine Miscellany'', pp. 5-9. Clarkson Potter Publishing (New York), 2005. . In the United States, the term is also used for the fermented juice of any fruit [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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