Showing Tag: "oyster" (Show all posts)

Zaub Pob Qhwv (Hmong Cabbage Rolls)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 

Hmong Cabbage Rolls are a signature Hmong Dish. They're referred to frequently in Hmong referenced recipe sites and the use of the cabbage makes a lot of sense as the cabbage is just grown so extensively by the Hmong in Laos and Vietnam.
In Thailand some thirty to forty years ago Thailand actively replaced opium crops with vegetable crops and endeavoured to create markets for these growers. The Hmong in Thailand were some of the "hilltribe" peoples this was aimed for. Cabbage was one of the ...
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Peev Choj (Vermicelli with Bamboo and Pork)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 

This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".

  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handfu...

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Oysters n Pearls

Posted by Kroocrew on Thursday, February 17, 2011,

Oysters and Pearls is Chef Thomas Keller's signature dish or at least that is the way it is portrayed. It is a very clever creation both in ingredients and name.
The dish has a novelty feel of familiar  but special ingredients and would be loved by most diners. The use of cassava is a very familiar and enjoyed ingredient and the use of it as pearls brings it out of the fun realm but still to be enjoyed and relished.

A link to the full recipe is on the Australian website Lifetyle Food

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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 

All Rights Reserved. © Used with kind permission of

Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Nikuman (肉まん)Steamed Meat Buns

Posted by Kroocrew on Sunday, December 26, 2010, In : Japan 

  • 250g (~½ lb) All-Purpose Flour
  • 1 tsp Instant Yeast
  • 5g (~1/5 oz) Baking Powder
  • ½ Tbsp Sugar
  • A pinch of Salt
  • 1 Tbsp dark Sesame Oil
  • 130ml ( ~½ cup plus) tepid  Dashi Stock

  • 150g (~1/3 lb) sliced lean pork meat
  • 1/2 tsp Salt
  • Pepper
  • 1 tsp Sugar
  • 1 tsp Soy Sauce
  • 1 tsp Oyster Sauce
  • Pinch Five-Spice Powder or
  • 1 tbsp Potato flour
  • 1 tsp Dark Sesame Oil
  • 100g (3½ oz) Cabbage
  • 40g (~1½ oz) Green Onion
  • 1 tbsp Chopped Ginger
  • 2 Dried Shiitake Mushrooms
  • 5g Dried Shrimp (1/5 oz) or 50 gm (~2...

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Oyster Pancakes

Posted by Kroocrew on Tuesday, December 14, 2010, In : China 

  •  360 ml (1½ cups) oysters
  •  3 scallions including the green leaves
  •  4 eggs
  •  ½ teaspoon salt
  •  pepper
  •  4 Tablespoons flour
  •  ½ teaspoon baking powder
  •  60 ml (¼ cup) oyster liquid.
  •  6 Tablespoons vinegar
  •  1 or 2 teaspoons hot sauce
  1. Shuck oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1 cm (½ in) sections.
  2. Beat eggs. Then stir in salt, pepper, oysters and scallions.
  3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into e...

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Moo goo gai pan 蘑菇雞片

Posted by Kroocrew on Thursday, December 9, 2010, In : China 

  • 1 large chicken breast (300g), sliced
  • 1 Tbsp cornflour (cornstarch)
  • 1 medium egg white (beaten)
  • 1 cup of cooking oil
  • about 450g (1 lb)fresh mushroom, sliced
  • 1 onion, around 150g (5 oz), sliced
  • 2 small cloves of garlic, chopped
  • 4 stalks of spring onion (scallion), sliced
  • 2 Tbsp cooking wine (Shao Hsing or a dry sherry)
  • 1/2 cup of water or chicken stock or boullion , mix with 1 tbsp of cornflour (cornstarch)
  • about 2 tbsp oyster sauce
  • pinch of ground pepper
  • Salt as needed
  1. Mix chicken wit...

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Saich Ko Char Spee Khieu (Beef with Chinese Broccoli)

Posted by Krooclub on Wednesday, December 1, 2010, In : Cambodia 

Chinese dishes such as this are very popular in Cmbodia. They are quick to prepare and nourishing. Khmer dishes are very intensive on preparation and delectable. The convenience for the food preparer plus the large immigrant Chinese population has certainly well rooted many Chinese style food preps.

  • 225 gm (½ lb.) Lean beef, thinly sliced
  • 450 gm (1 lb.) Chinese broccoli. Separate the stems and leaves, chopped
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 2 Tablespoons cooking oil
  • 1 T...

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Oyster Soup with Vermicelli (台灣牡蠣湯粉絲)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Taiwan 

  • 500 gm (~1 lb) oysters shelled
  • 1/2 tablespoon Shao Hsing Cooking Wine
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/4 pound vermicelli cooked
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 1 litre (~4 cups) stock
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons cornstarch
  • 4 fresh basil leaves

  1. Wash the oysters by rubbing gently in several changes of salt water then blanch in boiling water and remove and drain.
  2. Combine...

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Pork and Chive Dumplings with Dried Shrimp 韭菜餃子,豬肉和蝦的幹

Posted by Kroocrew on Wednesday, June 2, 2010, In : China 


For dough
  • 2 cups  flour
  • 3/4 teaspoon salt

For filling
  • 2 teaspoons dried shrimp
  • 2 teaspoons Chinese rice wine, such as Shaoxing,
  • 180 gm (6 oz) cabbag , chopped
  • 1/2 teaspoon kosher salt
  • 500 gm (~1 lb) ground pork
  • 120 ml (1/2 cup) ie:1 bunch  chives, finely chopped
  • 2 scallions (green parts only), thinly sliced.
  • 4 cloves garlic, smashed and chopped
  • 1/2 teaspoon fresh ginger, finely grated or ground
  • 45 ml (3 tablespoons) light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dar...

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Sizzling Tofu in Oyster Sauce 鐵板豆腐,蠔油

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 

One of the several ways to cook tofu is with oyster sauce. best on a sizzle plate.

The other important ingredient in this recipe is oyster sauce. There are very many commercial vegetarian Oyster Sauce product on the market both online and in store. This will be one of the very few times that I would recommend a Google search for "Vegetarian Oyster Sauce". As mentioned there are many and I honestly wouldn't be able to summarise these or make a recommendation from the choies. There are variati...
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Oysters with Black Beans 黑豆牡蠣

Posted by "Kok Robin" on Sunday, May 9, 2010, In : China 

This recipe was created by a talented cook and food photographer with a Flickr photostream "fotoosvanrobin"
Both the image and the recipe are attributed to him. I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients

  • 6 Choice oysters
  • 1 Tbsp light soysauce
  • 1 Tbsp shaoxing ricewine
  • 1 Tbsp white ricevinegar
  • 2 Tbsp chicken broth, mushroom broth or water
  • 1½ tsp sugar
  • 2 tsp sesame oil.
  • 1 Spri...

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Fried Oysters かきフライ Kaki Furai

Posted by Kroocrew on Thursday, April 15, 2010, In : Japan 

CC license

  • 1 packet fresh oysters (about 10 pieces)
  • salt and pepper to taste
  • 1/2 cup bread crumbs   
  • 2 tablespoons cornstarch
  • 1 egg (lightly whisked)   
  • Fresh vegetables for dish up (cabbages, tomatoes, etc.)

Tartare Sauce

  1. Wash fresh oysters with water mixed with a pinch of salt, change water few times until remove dirt.
  2. Drain oysters on kitchen/absorbent paper, and sprinkle salt and pepper.
  3. Dip oysters into cornstarch, and into lightly-whisked eggs, and then into bread crumbles.
  4. Deep-fry ...

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Seafood Tempura

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 

CC license


  • 2 tiger Prawns, with tails left on
  • 3 Oysters, shucked but shells reserved
  • 3 strips of white fish
  • 1 lobster tail, peeled but shell reserved
  • oil, for deep frying
  • For the batter: ( or a commercial tempura batter mix and follow directions)
  • 100g plain flour
  • 1 tsp cornflour
  • pinch of Salt
  • ice-cold water,
For the chillie dipping sauce:
  • 1 tbsp dark Soy sauce
  • 4 Spring onions, chopped
  • 1 red chilli, finely chopped
  • 1 tsp Fish Sauce
  • 1 tsp fresh lime juice

For the peanut dipping sauce:
  • 1 tbsp Mirin
  • 1 tbsp ligh...

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