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.

By: betty q.

betty q. — Sun, 21 Jun 2009 17:07:23 +0000

Hey Paolo: you think your tita would take orders? If she is, then I would like to take it back with me in December. It is sauteed already, right?

I once bought a jar of crab fat hoping to experiment with making Alavar sauce but didn’t get to it for I used it for fried rice!

MM. have you tried making Javanese rice? Maybe using raw rice like in making Hainanese rice would work. Sauce maybe too thick so I would thin it down a bit and saute the raw rice first in the aromatics so it will absorb the flavour eadding yourt tomato sauce and other stuff and put it in the rice cooker to cook further.

By: paolo

paolo — Sat, 20 Jun 2009 10:28:59 +0000

ted: hi talangka is fat from small crabs found in fishponds and cooked with spices.
my tita would get a sack of these small crabs and make about 10-12 bottles worth of crab fat.
we would heat it up with a little calamansi and garlic and eat it as is or mix it with our rice. simple the best! the best also for your cholesterol hehe.
there are commercial version where they combine the fat with crab meat but you will notice the difference.

By: Scott Kohler

Scott Kohler — Fri, 19 Jun 2009 08:13:04 +0000

I love that you publish this even though it didn’t really work the way you wanted. These things happen to everyone at home.

But as my wife would tell me, “Ok, lang yan.”

By: ariel

ariel — Fri, 19 Jun 2009 03:07:27 +0000

I want a picture of the chili crab.

By: Nathan

Nathan — Fri, 19 Jun 2009 00:53:51 +0000

Dude, next time you have a surfeit of crab, try this: Fry thinly-sliced rings of shallots in a tablespoon of oil in a non-stick skillet. Blanch a bundle of Chinese egg misua noodles (there are usually four bundles in a box; get your noodles from a Chinese grocer and ask for the “pang-gisa” type, as against the “pang-sabaw” type) in warm water to get rid of surface starch and dust. Scoop up with pasta claw and put it into the pot with the shallots, then add a ladle of chicken stock or water and braise until all liquid has evaporated and noodles are cooked, tossing occasionally with the pasta claw. Add your chili crab meat, thinly sliced scallions and chili and eat. Good for one hearty eater. Season to taste, but the noodles have a fair amount of salt, so no added seasoning is usually required.