My First Giveaway!!!

Just because you guys are so awesome, I will be giving away to one lucky winner, some pretty neat stuff!! In my giveaway box, there will be a set of 4 ramekins, a set of 4 clear measuring cups by Wilton, and an Oxo kitchen scale!! You must be a subscriber to my Youtube channel, and you must follow me on Twitter to win this contest! Watch the video to get more details!!

Love,
Sav

Lemongrass and Ginger Stir Fried Crab(Cha Kdam)

Ingredients:

2 FRESH dungeness crabs, cleaned and cut into manageable pieces(my butcher did mine for me)
1 Tbsp of cornstarch
1 stalk of lemongrass, trimmed and finely chopped
3 cloves of chopped garlic
1 small shallot, finely chopped
8 scallions cut into 1 1/2  inch pieces
2 Tbsp of water
Peanut oil

For the sauce:

2 Tbsp of crab soybean paste in oil
1/2 Tbsp of sesame oil
1 Tbsp of good fish sauce(I like the three crabs brand)
1 Tbsp of good oyster sauce(like Lee Kum Kee)
1 Tbsp of sugar
2 tsp of freshly grated ginger

Here's a picture of the crab paste in soybean oil.

This paste is also used in a very popular Vietnamese noodle dish called Bun Rieu. I will post a recipe on that one in the future as well! The brand I used in the video is the only one sold at the Hmart near my house but if you can find the canned ones, those taste even better! Here's one of my favorites and it's actually "minced prawns in spices" and it comes in a little can. SOOOO GOOD!!

Using a nut cracker(or the back of a heavy knife), gently crack your crab claws. This will make sure that they cook evenly with the little crab legs and also makes it easier for you to remove the shells while eating. Coat the crab with cornstarch and set aside. Next make your sauce with ingredients listed above, and set aside. Then with your wok on medium high heat, add in your chopped shallot and cook for 1 minute. Throw in your lemongrass and cook for about 2 minutes. Now, add in your chopped garlic and cook until fragrant. Pour in your sauce mixture and mix well. Add in your coated crabs and toss to coat. Cover with lid and cook for about 5 minutes. Remove lid, stir, and add in your scallions along with 2 Tbsp. of water. Stir again, cover, and cook until crab meat is opaque. Stir often, being careful not to burn the sauce on the bottom of the pan. Serve immediately with a side of white rice!

Strawberries and Cream Christmas Shooters

For the red layers(yields about 4 cups):

12 ounces of FROZEN strawberries
2 ripened bananas
1/2 cup of strawberry flavored sundae syrup
2 Tbsp of sugar(optional)

For the white layers(yields about 3 1/2 cups):

6 heaping scoops of frozen vanilla greek yogurt(may sub for vanilla ice cream)
2 frozen bananas
3/4 cup of half and half(may need more if your blender sucks)

For rimming your CHILLED shooter glasses you will need:

some light corn syrup
green sprinkles

Notes: Make sure none of your layers are super thin. If it seems too runny, add more frozen yogurt(or frozen strawberries) to thicken it up. If the mixture is too thin, you will have a hard time layering them(but if it's too thick then you will have a hard time drinking them too). Haha. These keep well in the fridge for a few hours. The white layer will begin to separate the longer you let them sit so I would recommend drinking within an hour or two after you've made them(at room temp it will begin to separate after 1-2 hours). Watch the video below to see how it's done! Thanks for stopping by guys!!

-Sav

Clam and Lobster Chowder(in a bread bowl)

You will need:

2(10 ounce cans)of WHOLE baby clams
10 ounces of lobster meat
7-8 strips of bacon, thinly sliced
1 cup of diced celery
1 cup of diced potatoes
1 cup of diced carrots
1 whole small shallot, finely chopped
2 cloves of finely chopped garlic
5 cups total of clam juice(you will get some juice from draining the canned clams)
1/2 cup of softened, unsalted butter
1/2 cup of sifted all purpose flour
2 cups of heavy cream
salt, white pepper, and sugar to taste
scallions(green onions) for garnish
bread bowls(optional)
extra virgin olive oil(for bread bowls)

Using a mixing bowl and sieve, drain the juice from the canned clams and set the clams aside along with your lobster. Add more clam juice into mixing bowl to total 5 cups. Next, add your sliced bacon into a large, ungreased skillet, and fry until crunchy. Remove the bacon but leave the fatty goodness in the skillet. On medium heat, add in your shallots and cook until almost browned. Then, add in your chopped garlic and cook until fragrant. Add in your diced carrots, potatoes, and celery and cook for a couple of minutes. Pour in all of your clam juice and bring it all to a rolling boil. Turn the heat down a bit then cover and cook for about 20-25 minutes. Once tender, remove lid and turn heat down to LOW. In a separate, smaller saucepan on medium heat, add in your softened butter. When your butter has completely melted, quickly add in your flour(all at once), and whisk until smooth. Once smooth, pour in your heavy cream and continue to whisk until sauce has slightly thickened. Strain your heavy cream mixture and then pour it into your veggie and soup base. Mix to combine and then add in your clams and lobster. Stir until heated completely through. Taste check and add in some salt, white pepper, and some sugar to taste. Serve immediately, or allow to cool down and place in the fridge overnight. Garnish with bacon pieces and chopped scallions.

To make the bread bowls:

Preheat oven to 400 degrees.
Using a sharp serrated knife, slice off the top part of the boule. Use your knife or hands to tear out the inside bread to create a pocket for your chowder. Take some extra virgin olive oil and brush the insides and all around the outside of your bread bowl. Bake for 7-8 minutes or until bread has slightly browned. Garnish and serve immediately.

Chinese five spice roasted chicken

You will need:
1(6 pound) whole chicken that has been cleaned and patted dry.
5 carrots cut into large chunks
5 large celery stalks cut into large chunks
1 pound of small, baby potatoes cut in half
1 bulb of garlic cut in half
1 stalk of bruised lemongrass(trimmed)
1 package of roasted potatoes spices(follow the directions on the package but only rub about 1 Tbsp onto the actual potatoes)
3 Tbsp of softened butter
salt
black pepper

Dry rub for chicken:
1 Tbsp of Chinese five spice
1/2 tsp of poultry seasoning
1/2 tsp of paprika
1 1/4 tsp of salt
1 tsp of black pepper
2 tsp of garlic powder
1 tsp of onion powder
3 tsp of sugar
1/4 tsp of msg(optional)
Kitchen twine or string

For the gravy:
3 Tbsp of butter
3 Tbsp of sifted all purpose flour
about 2 cups of chicken broth(use your pan drippings and mix with chicken broth to total 2 cups)
salt, pepper, and sugar to taste

First, make your dry rub and then set aside. Next, remove giblets from the chicken, then wash it thoroughly(don't forget to clean the inside as well). Generously coat the chicken with the dry rub. Then, add some softened underneath the skin. Once done, salt and pepper the cavity and then add in your garlic and lemongrass. Take some kitchen twine and securely tie the legs together. Allow the chicken to rest overnight.

Preheat oven to 425 degrees

Take your chicken out of the fridge and allow it to come to room temp. Next, take your celery and carrots and place them into your roasting pan. Drizzle in some olive oil and season with salt and pepper. Do the same with the baby potatoes or use a package of roasted potato seasoning like I did in the video. Put your chicken directly on top of all the veggies and bake in the oven for 1 1/2 hours or until internal temp reaches 165 degrees. You may tent the chicken with foil if it gets too dark looking for you. Let chicken rest for 30 minutes before cutting into it. Remove the veggies from roasting pan and pour the liquid/drippings from the pan into a fat separator or measuring cup and scoop out most of the fat. Add in some chicken broth to make a total of 2 cups. Set aside.

On medium high heat, add in 3 Tbsp of butter into a hot, cast iron skillet. Turn the heat down to medium and cook until butter has completely melted. Then, add in 3 Tbsp of sifted flour and continue to whisk until smooth. Once it has started to turn color, slowly pour in your reserved drippings/chicken broth mix and continue to whisk. Add in some salt, pepper, and sugar, and taste check as you go along. Continue to cook until gravy has thickened, about 15 minutes or so. Transfer to gravy bowl.

Cut up your chicken and place on a platter along with your roasted veggies and homemade gravy!! YUMMY!!