A simple and delicious crab dish, Cua Rang Muoi starts with deep-fried crab to give them a crispy texture, and then wok stir-fried with a fragrant and colorful mix of garlic, onions, bell peppers, salt, and pepper.
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A type of egg-drop soup that is often served as an appetizer at weddings or anniversaries. The simplicity of the ingredients and their muted white color are the things that make the soup so elegant for these special occasions. But you don't need to be at a fancy restaurant to enjoy this soup. You can make it at home. Plus, it’s a hearty and comforting dish for a cold winter day.
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Chili crab is a Singaporean seafood dish. It is stir-fried crab with ginger, garlic, shallots and chilies in a thick sweet and savory egg and tomato sauce. Despite its name, the dish is not very spicy.
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Banh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.
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We opted for a seafood boil this Thanksgiving. It’s quicker to make and everyone enjoys grabbing their favorite seafood. We did King crab legs, clams, large shrimp, sausage and sweet corn. The sauce that brought everything together was a fiery and buttery garlic lemon pepper. Everything came together in under 30 minutes. If you have half an hour to spare, you too can make a feast fit for a King.
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Bún Riêu is a Vietnamese rice noodle soup with a tomato and crab soup base. It is eaten with a lot of fresh veggies and Vietnamese herbs, the popular of which is split water spinach stems (Rau Muống).
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One of my favorite crab dishes is Crab with Tamarind Sauce or Cua Rang Me. It’s crabs deep fried, then stir-fried with a sweet tamarind sauce. It’s a sweet, sour and savory dish that is sure to delight anyone who loves crab as much as I do.
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