Comments on: Chilli Crab Rice a la Marketman

By: Marketman

Marketman — Fri, 26 Jun 2009 11:58:38 +0000

sriracha is a thai chilli sauce.

By: betty q.

betty q. — Thu, 25 Jun 2009 17:47:46 +0000

Cai…Sriracha is hot sauce…or chiligarlic sauce or Sambal Oelek ..not quite pureed like tabasco. You can find it in Asian stores and most grocery chains carry them now.

If you want to make your own…there are recipes on the web. My favorite if you want to make your own…www. whiteonricecouple.com. Now, the recipe calls for quite a bit of THai chilies…I prefer to cut it in half the number so I won’t have smoke coming out of my ears! I also like it garlicky, so I add more garlic than called for!…also. add a bit of GINGER. If you don’t want to bite the ginger, WHACK a small piece with the back of the knife and “sangkotcha the ginger in the oil with the garlic and shallots. Remove the ginger when the oil smells wonderful!

Then put them in small bottles and refrigerate. Makes excellent dipping sauce (one of them) for HAINANESE CHICKEN! ….a tbsp. or two of this Sriracha in a little bowl, add a touch of Rice Vinegar and sugar. Taste and adjust seasoning. It should taste like hot, sweet and sour.

By: cai

cai — Thu, 25 Jun 2009 08:48:47 +0000

What is a sriracha?

By: Jun Castro

Jun Castro — Wed, 24 Jun 2009 10:24:26 +0000

What was a bit off-putting for me about this dish is the tomato sauce. Maybe putting in a can of crushed tomatoes or boiling and peeling your own would work better, while having a more natural color to it (less red and more orangey). Actually, if i had a lot of the crab, i would go after something akin to a seafood paella. Olive oil would have been important, and so would clams or mussels.

By: Good Life

Good Life — Tue, 23 Jun 2009 00:09:15 +0000

Palayok would probably a better choice of cooking vessel. I agree with Betty Q also, using the rice cooker after you saute all the aromatics with raw rice.It works for me especially if I am trying new rice recipes.