Lobster with Vietnamese Garlic Noodles San Francisco StyleRECIPE BELOW
This garlic noodle recipe was invented at Thanh Long Restaurant in San Francisco many years ago. I first enjoyed these noodles at a restaurant in the Mission District where it was served with jumbo tiger prawns, whereas the original dish is served with roasted Dungeness crab. I'm trying it here with my own sweet garlic lobster.
1. Half a package of Spaghetti noodles, about 8 ounces. Or your pasta noodle of choice
2. 3 lobster tails, or your shellfish of choice
3. ¼ cup cilantro
4. 2 bulbs of Garlic
5. 2 tablespoons of soy sauce
6. 1 tablespoon of Worcestershire Sauce
7. 2 tablespoons of Oyster Sauce
8. 1 tablespoon fish sauce
9. ½ cup dry white wine
10. 1 to 2 tablespoons red chili garlic sauce
11. 1 tablespoon of honey
12. Around 2/3 to 1/3 cup finely grated Parmesan cheese. Parmigiano-Reggiano is highly recommended, but you can use something like Pecorino Romano. And it is best to grate the cheese yourself.
13. Chives for garnish. You could also use scallions or green onions.
14. One stick of butter (8 tablespoons)
RECIPE INSTRUCTIONS: (THERE ARE TWO)
Garlic Noodles
1. Begin by boiling some water. Once the water is boiled you want to time the making of the sauce in accordance with the cook time of the pasta. I recommend staying away from al-dente noodles and instead fully cooking them. It just works better for this dish.
2. Once you have figured out your timing, cook the noodles in water with just a little bit of salt. Again, we’re avoiding the Italian tradition of salting the water like seawater, so you’ll be adding something like 1 teaspoon of salt at most.
3. Finley chop about ½ cup of garlic
4. Grate 1/3 cup up to 2/3 cup of Parmesan and set aside.
5. Begin your sauce by melting 4 tablespoons of butter over medium heat in a nonstick pan.
6. Once the butter is bubbling add your minced garlic, BUT NOT ALL OF IT. Save some for the lobster. Cook the garlic until just before it browns.
7. Then add your soy sauce, Worcestershire sauce, fish sauce, and your oyster sauce.
8. On medium to medium-low heat, reduce all of the sauces with the garlic down until lightly thick like pancake syrup.
9. Once noodles are done, take them right out of the cooking water and place them in the pan with the sauce, letting some pasta water get in, which will help hydrate and (because there’s some starch in the water) thicken the sauce and make it creamier.
10. Toss the noodles in the sauce until evenly coated.
11. Add your parmesan and mix it in as well.
12. Set this all aside and move on to step two below.
Sweet Garlic Lobster (you can do this with other shellfish too)
1. Finely chop ¼ cup cilantro (separately) and set aside.
2. Split lobster tails in half lengthwise (leave the shells on) and season with salt and put them in the fridge until you’re ready for them.
3. Melt 4 tablespoons of butter with a splash of olive oil in a 10 to 12 inch skillet on medium heat.
4. When the butter is bubbling a bit, place your lobster tails flesh side down in the butter and season with salt and pepper.
5. When the lobster tails begin to show a slight hint of red on the bottom edge of the shells, put a lid on the skillet, then reduce heat to medium-low.
6. Total cook time varies between 5 to 12 minutes—this depends on the size of the tails, and your desired level of doneness, you want the flesh of the lobster to be opaque, but not rubbery.
7. Somewhere in the middle of your 5 to 12 minutes you can flip your lobster tails and add your minced garlic.
8. Once nearly cooked add about ½ cup of dry white wine, 1 to 2 tablespoons of red chili garlic sauce (depends on how spicy you want this), and one tablespoon of honey. Stir together and reduce.
9. Once the sauce has thickened, add about 1 tablespoon of cilantro and serve.
10. Don’t forget to pour some of that delicious lobster sauce over your noodles.
Music:
Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: https://geni.us/bPkD
- Handcrafted Soy Sauce: https://bit.ly/handcrafted-soysauce
- Light Soy Sauce: https://geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): https://bit.ly/premiumlightsoysauce
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- Dark Soy Sauce (Handcrafted): https://bit.ly/premiumdarksoysauce
- Rice Cooking Wine: https://geni.us/ZHJK
- Premium Oyster Sauce: https://bit.ly/gfoystersauce, https://geni.us/BplS8
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Options for Vegetarian Oyster Sauce
- https://geni.us/evyhI
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Options for Gluten Free Oyster Sauce
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- https://geni.us/C9ABB
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🔗 LINKS MENTIONED 🔗
美食吃货俱乐部 - https://youtu.be/NGMVR5SRdNs
The Food Ranger - https://youtu.be/wZz11Y2CAPo
TED-Ed - https://youtu.be/may2s9j4RLk
TED - https://youtu.be/Kxg0_EpOcWs
Asia HOT https://youtu.be/gUqhUNp5x2s
Forever Video - Toronto Videography Photography https://youtu.be/zJdDwclMOV4
The History Guy: History Deserves to Be Remembered - https://youtu.be/2488Ib0HqQk
PBS NewsHour - https://youtu.be/yjdc6hcJCC0
WWLP-22News - https://youtu.be/t9e3SV-gl5Y
CNBC Television - https://youtu.be/Jp28R6Ppgtk
Shrimp with Lobster Sauce Recipe / 蝦龍糊 / English SubtitlesHow to cook Shrimp with Lobster Sauce. This is a simple dinner recipe.
4 oz. Ground Pork
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon White Pepper
1/2 teaspoon Soy Sauce
2 Tablespoons Cornstarch mixed with 2 Tablespoons Chicken Stock
1 Egg lightly mixed with the green part of one green onion
Tablespoons Vegetable Oil
1 Clove Garlic minced
Equal amount of minced Ginger
White part of one Green Onion
1 1/2 Cups low sodium Chicken Stock
12 Jumbo Shrimp
1/2 Cup Frozen Peas
1/2 teaspoon Sesame Oil
Boil the ground pork for about 1 minute, breaking up the pork as you cook. After it has lost the pink color drain and let it cool.
Season ground pork with sugar, salt, white pepper and soy sauce.
To a hot wok add vegetable oil, garlic, ginger and white part of the green onion and cook for 30 seconds. Add seasoned ground pork and cook for 30 seconds. Add the chicken stock and bring to a boil. Add the shrimp, peas, corn starch slurry and sesame oil. Let the mixture thicken.
Add the egg and green onion mixture, let sit for a few seconds then gently stir in.
Chris Makes Lobster Rolls From Scratch | From the Test Kitchen | Bon AppétitEverybody has a different opinion on how to make lobster rolls. Whether top split or side split, butter or mayo, there is no single way to make a perfect one. Chris makes lobster rolls from scratch, starting by 'dispatching' the live lobsters (not for the faint of heart)
Check out the recipe here: https://www.bonappetit.com/recipe/best-of-both-worlds-lobster-roll
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
宵夜版-和風蒜蝦義大利麵/Spagetti with Wafu Garlic&Prawns |MASAの料理ABC想要吃義大利麵 但是不要吃口味太重的？
這次使用日式的調味料做出
非常清爽的和風義大利麵
而且做法很簡單
突然肚子餓時候馬上可以享受喔～！(๑˃̵ᴗ˂̵)و
＊如果可以的話請幫我翻譯英文字幕～！m( _ _ )m 謝謝..
＊Contribution for texting 中文&English caption is much appreciated!
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乾燒大蝦 吳秉承 美食鳳味1040428
Spanish Paella Recipe with SeafoodLearn how to make this authentic Spanish Paella recipe that is loaded up with vegetables, chicken, and fresh seafood!
Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a combination. When only seafood is used as the main protein, it is known as Paella de Mariscos.
Ingredients for this recipe:
• 6 total chicken parts (3 each thigh and drums)
• 2 tablespoons olive oil
• 2 peeled and small diced small yellow onions
• 1 seeded and small diced red bell pepper
• 3 finely minced cloves of garlic
• 2 cored and medium diced fresh tomatoes
• 4 ounces prepared squid
• 2 teaspoons paprika
• 2 cups bomba rice (or short grain)
• pinch saffron threads
• 4 cups chicken stock
• 12 fresh mussels
• 6 fresh clams
• 6 extra-large shrimp (U10)
• ½ cup peas
• sea salt and pepper to taste
Serves 12
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Season the chicken well on both sides with salt and pepper. Set aside.
2. Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
3. Remove the chicken from the pan and set it aside.
4. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
5. Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
6. Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
7. Stir in the rice and saffron and cook for 3-4 minutes.
8. Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
9. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
10. Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
11. Cover the pan and cook over low heat for 15 minutes.
12. Garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away. You may be able to leave the cover on the pan of the paella and keep warm for maybe 30 minutes before serving.
How to Reheat: Add the desired amount of paella to a pan along with a few tables of liquid and cook over low heat while stirring until hot. You can also warm in the microwave.
How to Store: Cover and store for up to 2 days. This recipe will not freeze well.
If you cannot get the authentic rice used in this recipe, Bomba, then substitute with arborio or any other short-grain rice.
Here is the pan I used (this is an affiliate link that allows me to make a few dollars if you chose to buy it): https://amzn.to/2MXA1Ma
Broth or stock options include: chicken stock, fish stock, shrimp stock, or water
You can use 1 cup of canned crushed tomatoes as a substitute for fresh tomatoes.
Stir Fry: Sea Cucumber with Mushroom & Snow Peas in Brown SauceRetired Chef Cook Fai, demonstrate Szechwan Style Cooking. Sea Food this time. Sea cucumber. often ordered meal entry by those who knows how to eat authentic / traditional chinese foodstuffs.
You Are The Chef：Sea Cucumber with Bailing MushroomEveryone loves cooking!!!
Do you like Mushroom? Do you like Seafood? Let's see what kind of food we can make with both of them!!
Sea Cucumber with Bailing Mushroom
sea cucumber 1pc
bailing mushroom 100g
asparagus 30g
abalone sauce 50g
"You Are The Chef" "Food" "Cooking" "Kitchen" "Recipe""seafood""mushroom"" Sea Cucumber with Bailing Mushroom""Sea Cucumber"
Takoyaki たこ焼き [Remastered/リマスター]Ingredients for Takoyaki
(serves 2)
- Takoyaki Batter -
1 Egg
340ml Ice Water (1.44 cups)
¼ tsp Kombu Stock Powder
¼ tsp Bonito Stock Powder
1 tsp Soy Sauce
A sprinkle of Salt
100g Cake Flour (3.53 oz)
150g Boiled Octopus (5¼ oz)
½ cup Tenkasu - Crunchy Bits of Deep Fried Flour-Batter
6g Beni Shoga - Pickled Ginger (¼ oz)
2g Sakuraebi - Dried Pink Baby Shrimp (0.1 oz)
![Takoyaki たこ焼き [Remastered/リマスター]](https://img.youtube.com/vi/8bdgxDFlroY/mqdefault.jpg)
