Friday, October 1, 2010

More creamed cabbage

Missed a month in there, but i was still cooking, just didn't have time to post.  If you recall from the last creamed cabbage, the tester lamented that although the dish was good, it was not the dish she remembered from her childhood.  Flipping through Pei Mei, book 2, I stumbled upon a baked version that sounded  just like she described: Baked Chinese Cabbage with Crab Sauce.

The process starts the same, stir fry some cabbage...
I think we're gonna need a bigger wok...
Then mix a roux thickened stock with cream and crab meat (I used cheaper claw meat).  It also calls for crab roe.  The problem is that it's been illegal to commercially harvest crab roe in Maryland since the 80s.  I could import some from South Carolina, but that seemed like a hassle, and anyway, there's a reason why its illegal, so I went with more chopped Chinese ham, just like the earlier version of the dish.  

The recipe also calls for "chicken powder" which my research indicates (Hi Jaden!) that it's just bulion powder.  I don't normally keep that around and although I could use reduced broth, that seemed like a pain.  Instead I went with something that would add the same amount of salt and umami, Maggi sauce...
And then I baked it.  The result?  Even better than the last version, and the taster reported that it was reasonable faithful to her childhood version. 

Creamy, rich, crabby, with little bits of brown crunchy on the top.  Not exactly healthy vegetables, but the tester says it's one of her favorites.

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