- Benu, San Francisco
- Sunday Yum Cha at Spice Temple Melbourne – 16% better than on a weekday?
- The Restaurant at Meadowood
- Bottega, Napa Valley
- Perfection Defined at The French Laundry
- Twist by Pierre Gagnaire
- Wine Went Everywhere at Bella Vedere
- EARL Canteen
- Burch & Purchese Sweet Studio
- Union Dining
- Longrain, Melbourne Style
- Dinner at David’s
- Ladro, Prahran
- Happy Time at Izakaya Den
- Noir Is The New Black
- Ezard, Glorious Ezard
- Movida, The Original And Still The Best!
- 8 Courses at Attica
- Bamboo House
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Tag Archives: modern thai food
Last night we made Stir-fried Crabs with Chilli Jam, from the Longrain book Modern Thai Food.
Preparation for this dish was made simple considering we had already made Chilli Jam for Longrain’s Tom Kha (this was over four months ago!). The book recommends that the Chilli Jam is kept for up to 2 months, but I think it can be kept for about 6 months no problems. They are probably just covering themselves against a lawsuit I guess!
We bought four Blue Swimmer crabs from Prahran Market – which ended up costing us $18 – less than the cost of an entree in most restaurants. Once we had the crabs, we went to The Essential Ingredient to pick up some seafood crackers and crab / lobster forks so that we could make the most of the feast we were about to indulge in.
First, we steamed the crabs for 7 minutes. Once they had cooled, they were ready to be cleaned up. This involves ripping the top part of the shell and the “tail” off, cleaning, and cutting them in half.
The dish is surprisingly straight forward. Fry off the garlic, chilli, and kaffir lime leaves, add the chilli jam & stir fry sauce, add the crabs, cook for a few minutes, then toss through the spring onions and some thai basil.
A beautiful balmy Saturday night with no other plans meant only one thing for us… a bbq dinner in our courtyard 🙂
Donny was craving meat so he found an awesome looking recipe for grilled beef with a spicy dipping sauce from Neil Perry’s book Balance and Harmony (a purchase inspired after a memorable dinner at Spice Temple last year). Now that the protein was sorted I set out to balance Donny’s desire for meat with some kind of vegetables… I suggested we serve some of the pickled cabbage we’d made a while ago (also from the balance & harmony book) and the cucumber relish from David Thompson’s Modern Thai Food, as we’d been served this as an accompaniment to the much-loved egg net rolls at a recent visit to Longrain and it was quite yummy!