Comments on: Alimango at Sotanghon / Crab with Glass Noodles

By: Marketman

Marketman — Tue, 25 Apr 2006 14:32:47 +0000

ricobaby, a shallot is an onion or part of the onion family. They are the smaller onions or sometimes referred to here as native onions. I have a photo of shallots in my post on shallot confit at https://www.marketmanila.com/archives/shallot-confit – generally speaking I use onions to refer to spanish or larger red onions such as those I feature at the BOTTOM on my post on onions at https://www.marketmanila.com/archives/sibuyas-onions . And YES, shaoxing rice wine is often used in dishes such as this. It adds a distinct flavor to the final dish.

By: ricobaby

ricobaby — Tue, 25 Apr 2006 01:45:24 +0000

Mr. Marketman what’s the difference between shallots and onions? I tried a crab dish before but I used rice wine. DO you think rice wine can also be used in this recipe?

By: Marketman

Marketman — Mon, 06 Feb 2006 09:23:26 +0000

Shoppaholique, go as hot as your stovetop can go… MM, it’s really easy, except for cleaning live crab, so give it a go at home!

By: MM

MM — Mon, 06 Feb 2006 08:56:34 +0000

Oh man, I love crab tang hoon. I’ve had this in the restaurants here in Singapore but never tried to cook it myself. I just might give this a go. Yums!

By: ShoppaHolique

ShoppaHolique — Wed, 01 Feb 2006 18:32:35 +0000

wow thanx for posting the recipe MarketMan! by high heat did you mean, normal stovetop high heat or the wok-cooking kind?

By: acmr

acmr — Tue, 31 Jan 2006 22:50:19 +0000

The pictures really look juicy. Getting hungry..and I just had lunch! Your site is a new discovery for me and I am really enjoying it. Thank you!

By: bayi & SSK

bayi & SSK — Tue, 31 Jan 2006 02:24:58 +0000

This reseipe is really deliciously excellent! The Thais cook this in a claypot and the gravy gets into the glass noodles, giving it the most aromatic taste!

By: Marketman

Marketman — Tue, 31 Jan 2006 02:11:39 +0000

Booey, I try to have homemade in the freezer for easy use…but I admit, it can be a pain to keep making it. I buy low sodium canned chicken stock whenever I can find it in the groceries, which is less than 20% of the year. Powdered reconstituted should work fine. The soy sauce and oyster sauce tends to overwhelm the chicken stock in this recipe.

By: Booey

Booey — Tue, 31 Jan 2006 01:42:51 +0000

Hi! Sounds like a great recipe! What chicken stock do you use? Homemade? Any suggestions on what to use if one is too lazy to make a batch? I usually mix the powdered chicken stock from santis with some knorr chicken cubes….

By: gsl

gsl — Sun, 29 Jan 2006 23:11:25 +0000

My family love eating this dish from the Chinese buffet resto in Chinatown. Now I know na how to do it. I will definitely try this at home. Thank you so much, Mr. MM.