Online Travel Vietnam: This week we’re celebrating the launch of our latest Everyday Delicious cookbook, with more than 100 new or updated recipes developed in our Calgary and Edmonton test kitchens.
Inside, along with more colour photography, you will find more energy safety and conservation tips than ever before.
The launch of a new cookbook is always an exciting time for us, in part because of the connection it allows us with our customers and the community. We're frequently reminded - and humbled - about the place our cookbooks and recipes have in so many people's hearts and memories.
With the creation of our Learning Centre here in Calgary and our use of tools such as the Internet and videos, we are hoping to connect with younger audiences to create new generations of ATCO Blue Flame Kitchen memories.
In that regard, we were very pleased when the Calgary Herald came to us with the idea to try a video presentation of one of our recipes, which you will find above.
I had to choose just one recipe to feature in the video segment, which was hard to do.
I kept thinking back to each recipe testing day and all the wonderful tastes, textures and smells. Still, one recipe did eventually pop out for me - our version of a restaurant classic, Chili Crab.
In the 1950s, chef Cher Yam Tian and her husband Lim Choon Ngee created a sweet and savoury combination of tomato, chili and crab for their Palm Beach Seafood Restaurant in Singapore.
Our simplified take on that classic is a version that anyone can cook at home and that few will find too spicy.
Best of all, there is no dispatching of a live crab, which can be an intimidating experience.
You might be tempted to find a substitute for the peanut oil called for in this recipe, but it really does bring a depth of flavour to the dish.
Once you have the base created, you add beaten eggs, which help create a wonderful creamy consistency.
Serve it with rice, pasta or slices of bread to sop up the sauce.
One of our goals with the Everyday Delicious series is to present recipes that can be made on a busy weeknight, regardless of your skill level or geography.
Chili Crab fits this mandate. We hope that, as you work through the recipes in our new cookbook, it will become a new favourite for you, your friends and family.
Sabrina del Ben is a professional chef and food educator with ATCO Blue Flame Kitchen in Calgary. For tips on energy safety, food or household matters, visit atcoblueflamekitchen.com.
Chili Crab
Serves 4 to 6.
1/3 cup (75 mL) peanut oil
1/2 cup (125 mL) finely chopped onion or shallots
5 cloves garlic, finely chopped
16 oz (500 g) crabmeat, drained, rinsed and flaked
1 cup (250 mL) snow peas, trimmed and julienned
1/2 cup (125 mL) drained sliced water chestnuts
1/2 cup (125 mL) julienned red bell pepper
1 tbsp (15 mL) finely chopped fresh ginger
1 tsp (5 mL) thinly sliced seeded Thai red chilies
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) ketchup
2 tbsp (25 mL) chopped fresh cilantro
1-2 tbsp (15-25 mL) fish sauce
2 tsp (10 mL) freshly ground pepper
1 1/2 tsp (7 mL) sesame oil
2 eggs, beaten
sugar, optional
hot cooked rice or rice noodles
Heat peanut oil in a large non-stick frying pan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and saute for 1 minute.
Add crabmeat, snow peas, water chestnuts, red pepper, ginger and chilies; saute for 1 to 2 minutes.
Stir in broth, ketchup, cilantro, fish sauce and pepper; cook, stirring, for 2 to 3 minutes.
Reduce heat to low. Using a spoon, push mixture away from the centre of the frying pan, leaving an empty round space in the centre. Pour sesame oil into space. Pour beaten eggs on top of sesame oil and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked eggs to run underneath.
Continue cooking, uncovered, until eggs are cooked through, about 1 to 2 minutes. Stir eggs into mixture.
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