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>> Not a Seafood Recipe, But Something to Go With Seafood? [topic: previous/next]
PostPosted: Sun Nov 21, 2010 11:34 am
MsCMSchultz


Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

Out of my old "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller, Grosset & Dunlap, 1975 printing, ISBN: 0-448-00674-x, p. 754, there is a recipe for "Ginger Soup" that the author states "is eaten with steamed crabs," and I am assuming that she means one is consuming crabs cooked in that style, not that one is dining with surly table mates.

For about 6 servings, combine a 1/2 cup sliced ginger root with 7 cups water and 2 cups brown sugar in a large kettle, bring to a boil, stirring occasionally, cover and simmer for 20 minutes.

I made this, tried sipping it with steamed crab and it didn't do much for me as a side. What am I missing here? what is the culinary theory that should make it a gastronomic delight? I really do wanna know..........

HOWEVER (and this is why i can barely remember where i get recipes from), for my taste:

1 to 1-1/2 cup sliced ginger (use mandoline for 1/8" slices and don't bother to peel the ginger), 1 cup of brown sugar (different types of sugar for different subtleties, whether dark, light, palm, or those blocks of sugar sometimes labelled "candy" that you find in Asian markets for .89-1.29 for 1-lb. blocks that are molded into flat sticks), and a gallon of water. Proceed. Strain.

It is a perfectly lovely hot beverage or as a cold one over ice. It is also good with a good amount of lime or lemon squeezed in. And no, you can't use anything EXCEPT fresh ginger and citrus, if you choose to add the citrus. It's just got to be a great tonic when one has a cold or the flu!

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PostPosted: Sun Nov 21, 2010 12:17 pm
chum_bucket


Posts: 159

Wow, I haven't seen this soup in a loooong time.
I think it's usually drank afterward, like a little dessert..or it might be like an apertif...I can't remember.

anyways I think it's more that the flavors compliment typical chinese style dipping sauces than it does the crab itself.

Chinese style dipping sauce usually includes:
Ginger
scallions
chopped fresh chili peppers (if you like)
sugar
vinegar
a healthy dash of sesame oil
plus a bit or coarsely ground black pepper
(I think some people use part vinegar part soy sauce for this as well)

Try the dipping sauce out, and the soup might make more sense.
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PostPosted: Sun Nov 21, 2010 2:23 pm
MsCMSchultz


Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

She also included a dumpling recipe made out of glutinous rice flour to float in it, so i guess it is meant to be taken after eating crab.

i like that dipping sauce--i will try everything together at the next opportunity.

thanks for responding--it was driving me nuts.

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PostPosted: Sun Nov 21, 2010 7:33 pm
chum_bucket


Posts: 159

you're welcome!

and you can probably nix the dumplings. They're pretty bland and very dense. probably really hard to get down after you've stuffed your self with crab. or you can make them really small (marble sized) if you want a light sweet thing to chew on.
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PostPosted: Wed Jan 12, 2011 9:13 am
jgy


Posts: 515
Location: East Bay

For a dungeness crab dip, I sometime do the following:

-Keep the tomale (all the fat from the crab shell)
-heat up some garlic with a little EVOO. Don't overcook!
-add the tomale
-add some brown sugar
-add some match-stick shaped ginger
-add a little soy sauce
-add pepper to taste (no need to add salt as it's already salty)
-add some green onion

This stuff tastes good on top of rice while eating steamed crab.
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PostPosted: Wed Jan 12, 2011 10:36 am
MsCMSchultz


Posts: 1287
Location: BUIDB: "Thats a great shot of a pier from the beach."

Hmmmm--i will try anything 3 times (don't ask). I will try this, altho i dunno.
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PostPosted: Wed Jan 12, 2011 3:09 pm
jgy


Posts: 515
Location: East Bay

MsCMSchultz wrote:
Hmmmm--i will try anything 3 times (don't ask). I will try this, altho i dunno.


LOL. So far, everyone I've given it to like it. Let me know how it turns out. It's good as a crab dip and some "seasoning" on toasted french bread.
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