Taste of Asia @ Home- Maryland Blue Crabs Cantonese Style

[Naproxenum]

is this a typical induction cooker, how powerful is it? I use FUKER burner 9,2 KW.

[jui49]

@Naproxenum - sad to say this is just a regular electric smooth top range, the kind that is in most home kitchens. That is why you have to get them really hot as they will not produce the kind of intense heat that does make some difference. I still think you can come pretty close to restaurant taste, but if you have used a commercial wok range you miss the instant intense heat. Like comparing dial up to high speed internet. I've seen the induction burners but never used one. Thanks for watching!

[bjcballa22]

keep a look out

[surrealnumber]

looks great, but as a Marylander it saddens me a bit to see blue crabs without old bay. even still i may try this some day thanks.

[jui49]

@surrealnumber - don't feel sad!! The day I cooked these we didn't have enough so we got some of the Old Bay version from the restaurant where I work , so being Chinese and American , it was the perfect menu! Cheers from W. OC where we know how to throw down some newspaper and man the crab mallets as well!

[chonguein]

Amzazing video as always.

I really appreciate all these informative and useful videos. I have learnt a lot from them. These are much better than almost any other chinese cooking video found on youtube. Thank you so much. I really look forward the next ones.

[andyjack33]

Excellent video, I wish we had those crabs here in the UK I would love to try to cook them. Glad to hear you have found a good job. Many thanks for all your great knowledge & teaching us some of your cooking skills.

[jui49]

@andyjack33 -- Thanks for the kind comments, it is nice to be able to interact with so many nice people and to know that you are helping others in any way that you can. A final note on the seasonings, with fresh seafood simple is better as you want to just enhance the taste of the fresh fish, shrimp, crabs or calamari, not over power it.

[bbbtttoooppp]

Thanks again your videos are great... It's Alive I guess not.

[jui49]

@bbbtttoooppp -- It was alive, now it's dinner!! Thanks for watching!

[kardas666]

Your videos actualy inspired me to eat stirfry's almsot every day. It's fast, it tastes good, and it's cheap. Thanks to you i can cut my chicken now, even my mother is surprised at that technique. Pork lasts for 8 times longer cuz of your tips on freezing it in plastic bags. Watched your videos loads of times now. One thing i noticed is that same spices go for almost all your dishes - Soy+oyster+sesamie oil+ginger+garlic. Kinda gets boring. Make some video's of other cool chineese souses.

[jui49]

@kardas666 - I'm glad I inspired you and I appreciate the comments. On the sauces and seasonings, those are the basics which you can use to make many dishes. Some of the other seasonings are hoisin sauce, fermented black beans, chilli paste w/ garlic, Chinese red vinegar and five spice powder. These were used in other clips that are posted. The next post will be in your honor with a new Korean sauce! Thanks for watching and I hope all my subscribers understand.

[jui49]

@jui49 I ran out of characters in the last post, by understand I meant that one reason to relocate to Md was to find a job and get back in the workforce as I was getting bored just sitting. Now that I am back working I won't have as much time to post clips, but my sanity comes first.I Still enjoy my Channel and being able to help others but sometimes we all have to make important choices.

[Shapyi]

Looks delicious, nice and colorful.

[jui49]

@Shapyi It is a little bit of work-- killing, cleaning and flash frying , but they are delicious and fun to eat. In Maryland the traditional way is steamed with lots of old bay seasoning, toss them on a newspaper covered table, wooden mallets to crack the claws and beer to cool down the spicy old bay seasoning!! Cheers from W. O.C.!!