Yummy Mudcrab Tom Yum Recipe - Mudcrab Tom Yum Cooking - Cooking With Sros
Recipes in this Video
Tom Yum is a famous Thai soup known for its bold flavors and aromatic herbs. Originating from Central Thailand, it has become a staple in Thai cuisine, often enjoyed as a comforting dish. The addition of mudcrab enhances the soup's richness, making it a luxurious treat. Today, Tom Yum is enjoyed worldwide, with variations that include different proteins and spice levels.
Ingredients
- ●mudcrab
- ●lemongrass
- ●kaffir lime leaves
- ●galangal
- ●Thai bird's eye chili
- ●fish sauce
- ●lime juice
- ●coriander leaves
- ●mushrooms
- ●tomatoes
- ●onion
- ●water
- ●sugar
- ●salt
- ●green onions
- ●chili paste
Instructions
- 1Clean and prepare the mudcrab, removing the shell and gills.
- 2Chop the lemongrass, galangal, and kaffir lime leaves into small pieces.
- 3Bring water to a boil in a large pot.
- 4Add the chopped lemongrass, galangal, and kaffir lime leaves to the boiling water.
- 5Simmer for 5-10 minutes to infuse the flavors.
- 6Add the mudcrab pieces to the pot and cook until they turn bright red, about 8-10 minutes.
- 7Stir in the fish sauce, lime juice, and sugar to taste.
- 8Add the mushrooms, tomatoes, and onion, cooking until the vegetables are tender, about 5 minutes.
- 9Adjust seasoning with salt and more lime juice if needed.
- 10Remove from heat and stir in chopped coriander leaves and green onions.
- 11Serve hot with chili paste on the side for extra spice.
Ingredient Alternatives
mudcrab
Cheaper: shrimp
Shrimp is more accessible and cooks faster.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce provides umami and is a suitable substitute.
Techniques
Equipment
Also Known As
Oxtail soup has roots in various cultures, particularly in British and Caribbean cuisines. It is often enjoyed as a hearty meal, especially during colder months. The dish showcases the use of less expensive cuts of meat, which become tender and flavorful through slow cooking. Traditionally, oxtail was considered a peasant food, but it has gained popularity in modern cuisine for its rich taste and comforting qualities.
Ingredients
- ●oxtail
- ●onions
- ●carrots
- ●celery
- ●garlic
- ●beef broth
- ●bay leaves
- ●thyme
- ●pepper
- ●salt
Instructions
- 1Brown the oxtail in a large pot over medium heat.
- 2Remove the oxtail and set aside.
- 3In the same pot, sauté onions, carrots, and celery until softened.
- 4Add garlic and cook for another minute.
- 5Return the oxtail to the pot and add beef broth.
- 6Add bay leaves, thyme, salt, and pepper.
- 7Bring to a boil, then reduce heat and simmer for several hours until the meat is tender.
- 8Skim off any fat that rises to the surface.
- 9Remove the oxtail, shred the meat, and discard the bones.
- 10Return the meat to the pot and stir well.
- 11Adjust seasoning to taste before serving.
Ingredient Alternatives
oxtail
Healthier: beef shank
Cheaper: pork neck
Pork neck is often more affordable and still provides a rich flavor.
beef broth
Healthier: homemade vegetable broth
Cheaper: water with seasoning
Using homemade broth can be healthier and cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium bitter gourds
- ●1 lb ground pork
- ●1/2 cup cooked rice
- ●2 cloves garlic, minced
- ●1 small onion, finely chopped
- ●1 tsp ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp oyster sauce
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp vegetable oil
- ●1/4 cup water
Instructions
- 1Cut the bitter gourds in half lengthwise and scoop out the seeds.
- 2In a bowl, mix the ground pork, cooked rice, garlic, onion, ginger, soy sauce, oyster sauce, black pepper, and salt until well combined.
- 3Stuff the bitter gourd halves with the pork mixture, pressing down to pack it tightly.
- 4Heat the vegetable oil in a large skillet over medium heat.
- 5Place the stuffed bitter gourds in the skillet and sear them for about 3-4 minutes on each side until browned.
- 6Add water to the skillet, cover, and reduce the heat to low.
- 7Let it simmer for about 20-25 minutes until the pork is cooked through and the bitter gourd is tender.
- 8Remove the lid and cook for an additional 5 minutes to reduce the liquid if necessary.
- 9Serve hot, garnished with chopped green onions if desired.
Equipment
Ingredients
- ●2 lbs pork ribs
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 tbsp chili paste
- ●2 tbsp rice vinegar
- ●1 tbsp garlic, minced
- ●1 tbsp ginger, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1/2 tsp red pepper flakes
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a bowl, mix together soy sauce, honey, chili paste, rice vinegar, garlic, ginger, black pepper, salt, and red pepper flakes to create the marinade.
- 3Place the pork ribs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
- 4Remove the ribs from the marinade and let them sit at room temperature for about 30 minutes before grilling.
- 5Place the ribs on the grill and cook for about 5-7 minutes on each side, basting with the leftover marinade.
- 6Continue grilling until the ribs are cooked through and have a nice char, about 20-30 minutes total.
- 7Remove the ribs from the grill and let them rest for 5 minutes before slicing.
- 8Serve the ribs with additional chili sauce on the side if desired.
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