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Old 11-26-2004, 01:25 AM   #11
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Quote:
Originally Posted by marmalady
Charlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.

If you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions; the only other thing I can think of other than alcohol in that kind of quantity is maybe clam juice? or chicken stock? With maybe just a little vinegar to give it some acidity?
+++++++++++++++++++++++++++++++++++++++++++
Perhaps I didn't mention that the sake was for the Sauce, not the crab cakes.

I don't know if I should post the recipe here or in the fish / seafood category.

Any way here they are:
CRAB CAKE MIXTURE

INGREDIENTS:
SHALLOTS, MINCED 3 TABLESPOONS
GARLIC, MINCED 2 TEASTPOONS
CELERY, FINELY DICED 1/8" 4 OZ. WT.
ONION, FINELY DICED 1/8" 2 OZ. WT.
BELL PEPPER, RED, DICED MINCED 3 OZ. WT.
GINGER, FRESH, VERY FINELY MINCED 2 TBSP
CHIVES, THINLY SLICED 1/4 CUP
THYME CHOPPED 1 TSP
DUNGENESS CRAB MEAT 2 LB
EGGS 2 EA
MAYONNAISE 2 1/2 CUPS
SAMBAL OELECK 1 1/3 TEASPOON
LEMON JUICE, FRESH 1/4 CUP
WORCESTERSHIRE SAUCE 1 TSP
PANKO CRUMBS 3 CUPS
SALT TO TASTE
BLACK PEPPER, GROUND TO TASTE

PREPARATION
MIXED INGREDIENTS WELL AND ADJUST SEASONING OR CONSISTENCY AS NEEDED.


THAI CHILI LIME BUTTER SAUCE
INGREDIENTS:
FRESH MINCED GINGER 1/2 OZ
GARLIC, MINCED 1/4 OZ
WHITE WINE VINEGAR 1/2 OZ
LIME JUICE, FRESH 2 OZ
SAKE 12 OZ
HEAVY CREAM 4 OZ
UNSALTED BUTTER, COLD CUT IN CHUNKS 12 OZ
THAI SWEET CHILI SAUCE 2 OZ
KOSHER SALT AND WHITE PEPPER TO TASTE

PREPARATION:
IN A HEAVY SAUCE POT OVER MEDIUM HIGH HEAT, COMBINE GINGER GARLIC, VINEGAR, LIME JUICE AND SAKE.
REDUCE TO A I.IGHT SYRUP (90%). ADD CREAM AND REDUCE TO 60% OVER MEDIUM HEAT - DO NOT SCORCH.
REDUCE HEAT TO LOW AND GRADUALLY WHIP IN THE COLD BUTTER CHUNKS. WHISK IN PEPPER, SALT AND CHILI SAUCE.

ENJOY!

JODY MCLEOD, PINNACLE GRILL CHEF
MS STATENDAM HOLLAND AMERICA LINES


I bet the SAMBAL OELECK would work for the THAI SWEET CHILI SAUCE :?:

Charlie
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Old 11-26-2004, 09:08 AM   #12
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does anyone know if i'd have the same results subbing soy milk for regular? cause my son has a severe allergy to milk
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Old 11-26-2004, 12:13 PM   #13
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Charlie

Chile sauce keeps for a long time and can be used in many other SE asian recipes. If you buy sriracha sauce, it's actually a table condiment and can be added to pretty much anything you want (soup, marinades, sauces, sandwiches...). Sriracha sauce keeps pretty much forever in the fridge.

Sambal oelek is not a sub for thai sweet chile sacue. they taste entirely different, actually. Oelek is not sweet. Thai Sweet chile sauce comes in a bottle and is quite sweet and just a bit hot. It's generally used as a base for dipping sauce (eg, for spring rolls) and as a marinade for chicken.

On the alcohol... alcohol never cooks off completely. In your preparation quite a bit of it will remain. Here's a chart that shows you how much will remain in your food: http://homecooking.about.com/library...lalcohol12.htm

Middie, what are you making?
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Old 11-26-2004, 08:46 PM   #14
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i want to make tapioca, caramel
and stuff like that for him.
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Old 11-28-2004, 02:05 AM   #15
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[quote="marmalady"]Charlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.

If you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions;quote]

Marmalady...
Do you know what happened to the recipe I posted? Maybe it should not have been posted here??

jennyema responded with some suggestions on the Sambal Oeleck, the Thai Sweet Chili Sauce and gave me a super web page on the use of Alcohol in cooking.

Best I lurk a while and see how this forum works..
Thanks for your help.

Charlie


OOPS!
After I submitted this message and went basck to the topic. my recipe and the message from jennyema was here. (Maybe I should have REFRESHED the screen)
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Old 11-28-2004, 02:15 AM   #16
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Quote:
Originally Posted by jennyema
You can find sambals at asian groceries and sriracha sauce at lots of large supermarkets. It's in a red plastic bottle with a rooster on it.
I found the Sriracha in my grocery store but no luck on the Sambal Oeleck.

The alcohol webe page was GREAT! It answered a lot of questions I have had over the years!

Charlie
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Old 11-28-2004, 01:23 PM   #17
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B&G Hot chopped Peppers can sub for the sambal, available in the pickle/condiment section of your local market.
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Old 11-29-2004, 12:35 AM   #18
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Quote:
Originally Posted by PolishedTopaz
B&G Hot chopped Peppers can sub for the sambal, available in the pickle/condiment section of your local market.
Thanks P.T.
I'll take a look at the "Poppere". I haven't given up on the Sambal O. yet.
There are a couple Asian markets that I want to visit.

Charlie
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Old 11-29-2004, 05:47 PM   #19
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Quote:
Originally Posted by middie
i want to make tapioca, caramel
and stuff like that for him.

Middie,

I would venture that tapioca could be made with rice or soy milk, as the tapioca is the thickener and I am not sure milk is needed. Same for caramel which is sugar and water.
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Old 11-30-2004, 03:55 PM   #20
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I don't think that using soymilk is a problem and should work fine. Here is another idea.

Tropical Tapioca
3 tb instant tapioca
1 c pineapple juice
1 c orange juice
1 1/2 tb lemon juice
1/2 c canned mandarin orange sections, drained
1 c canned pineapple, crushed or tidbits, drained
Maraschino cherries

1.Combine the instant tapioca, pineapple juice, and orange juice in a
saucepan. Cook and stir over medium heat until the mixture comes to a boil.
2.Remove from heat, and add the lemon juice. Cool, stirring occasionally. Add the fruit and chill until firm.
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