Singapore Pepper Crab & Ginger-Fried Rice-seems like a wonderful Thanksgiving Dinner
For Thanksgiving Elena and Adam went into Seattle a few days early and I arrived on Wednesday. We had, to be sure, a fairly unconventional Thanksgiving (surprise). First we went to Elena’s favorite coffee place (Five Stones) for coffee and avocado toast. I don’t eat much bread so Seattle Sourdough was really amazing. Toasted with only avocados. I do love the coffee, too.
We came home and made Adam’s families’ Cirak recipe which is a sweet cheese that is polish-based. We also made a tomato jam. Both will be eaten the day after Thanksgiving so wait for that post…
For lunch I brought up several previously posted 1000 things: Sweet and Sour Salmon, Bleak Roe and Swedish shrimp open faced sandwiches. We added a good bottle of wine. What is not to like.
For dinner we had Singapore pepper crab. I have posted about that during my Singapore trip but here is how I make that:
Singapore Pepper Crab
Ingredients:
4 1.5-2 pound Dungeness crabs
4 tablespoons peanut oil
6 cloves garlic, finely chopped
6 green onions, sliced into small rings.
3 Thai chilies, finely chopped
1 small piece peeled and finely chopped ginger (enough to make 2 tablespoons chopped ginger)
8 tablespoons coarsely ground black pepper
4 Tablespoons oyster sauce
8 tablespoons dark soy sauce (don’t use the thin version more easily found)
Preparation:
- Fill a large soup pot with approximately 2 inches of water, bringing the water to a boil.
- Clean the crab, removing the top shell and gills. Rinse off the yellow tomalley from the center. Break off the legs, and break into smaller chunks at the seam. Cut the main shell into 2 pieces. Using a hammer, break through each part of the shell so that that shell is still attached but broken. Add the crab to the water and boil for 5 minutes, stirring every minute or so to heat the crab through.
- Heat the oil in a wok or a large skillet. Add the garlic, green onions, ginger and chilies and sauté for 5-6 minutes or until the green onions are soft. Add the oyster sauce, soy sauce and crab. Sauté, stirring the crab so that it is coated with the wet sauce.
We ate it with Jean-George’s Ginger Fried Rice. There are many recipes for this and the one I choose to copy was from Food52. This is a very simple fried rice but I get why it is so popular. It is really DELICIOUS.
Adam made his families’ stuffed mushroom recipe and we through in a tomato/cucumber salad to have something fresh. Who said we should have turkey?
Unconventional indeed… but not a big surprise, knowing you! xo