{"id":1547,"date":"2012-03-31T20:11:40","date_gmt":"2012-04-01T01:11:40","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1547"},"modified":"2012-04-12T16:23:00","modified_gmt":"2012-04-12T21:23:00","slug":"dungeness-crab-with-sweet-and-sour-sauce","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1547","title":{"rendered":"Dungeness Crab with Sweet and Sour Sauce"},"content":{"rendered":"

When i was younger , my grandma used to cook lots of crabs . But my mom never really cooked them , my grandma used to cook them with coconut milk , but unfortunately i never knew how to cook it the way she used to . And since both of them are no longer in this world , i have nobody to ask to .<\/p>\n

So , this morning i decided to buy a live dungeness crab at the Korean Supermarket . They’re alive , of course , because you don’t want to buy a dead crab . Did you know that a dead crab releases somekind of really bad chemical to eat the body that is already decomposing ? And not only that , if you have more than just 1 crab in a basket and 1 is dead , you have to throw away the other one too . So it’s only make sense that they sell a live crab and you DO want to buy a LIVE crab . We bought just 1 crab , since it’s my first time dealing with it , like many other things , i don’t feel comfortable buying too much things esp. if it’s my first time cooking it . On the way home , we didn’t put the crab in the trunk , because we don’t want it to be dead , esp. that we’re about 45 minutes away from the grocery store .<\/p>\n

When we got home , we took the crab out and fill up a sink with cold water and added ice cubes in there to keep him alive UNTIL you’re ready to cook .<\/p>\n

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About an hour later , i was ready to cook the crab ,one of the website said if you’re a softie , then you can pick up the crab , and pet the head of the crab to make it falling asleep before dropping them into the boiling water . And NOPE .. i didn’t do that . I picked up the crab and slowly head first , dropping him into the boiling water . Don’t forget to add salt into the water .Bring the water back to boil , then cook the crab about 18 minutes . And then take the crab out and here it is ..<\/p>\n

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Now it’s time to make the sauce , i would suggest to cut the crab into 2 , just cut right in the middle , and if you want , you can smash the claws to make eating them a lot easier . I didn’t do that earlier , as a result , my husband was complaining because the claws were too slippery . LOL Anyway if you see some yellow gooey stuff coming out after you cut them , that’s the liver , i personally don’t want to eat it , although some people would .<\/p>\n

For the sauce : <\/strong><\/p>\n

<\/strong>5 cloves of garlic<\/p>\n

1\/2 of medium onion , sliced<\/p>\n

2 shallots<\/p>\n

sugar<\/p>\n

salt<\/p>\n

pepper<\/p>\n

14 oz of tomato sauce<\/p>\n

1\/2 can of crab stock ( the water from where you boil the crab earlier , save it , this makes a good seafood stock )<\/p>\n

about 5 tbsp. oyster sauce<\/p>\n

1 green pepper , sliced thin<\/p>\n

1 inch of ginger , smashed<\/p>\n

vegetable oil<\/p>\n

5-6 bird eye’s chilis<\/p>\n

1. In a pot , heat the vegetable oil , then add onion and ginger , and garlic , cook for few minutes , add green pepper , cook few more minutes . Add salt and pepper and chilis .<\/p>\n

2. Add tomato sauce , oyster sauce , crab stock and sugar , adjust to your taste since the tomato is pretty acidic .<\/p>\n

3. If it’s too runny , add cornstarch mixed with a little water , to make it thicker . Then add your crab , and let it simmer for about 7 minutes or so . Serve with warm jasmine rice .<\/p>\n

Now you’re ready to eat your dungeness crab and make sure wash your hand before eating , because you will need your hand , and it’ll be very messy !!! Enjoy !! <\/strong><\/em><\/p>\n

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Dungeness Crab is a tasty treat for everyone , although it is surprisingly easy to prepare this , not only that you get the advantage of having a home made seafood stock that you can use for something else such as corn chowder .<\/p>\n","protected":false},"author":16,"featured_media":1548,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[22,32],"class_list":["post-1547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes","tag-dungeness-crab-cook-boil-sweet-sour-asian-style-spicy","tag-dungeness-crab-kepiting-asam-manis"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1547"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1547\/revisions"}],"predecessor-version":[{"id":1553,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1547\/revisions\/1553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1548"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}