Everything About World Cuisines

Episode 5 – How to Make the Perfect Crab Fried Rice Elegant version. (ข้าวผัดปู khaao phat bpuu) Simple dishes are sometimes more of a challenge to master. Fired rice falls into this category. In many cases leftovers are used to prepare it. There is nothing wrong with that. Fried rice can be an elegant dish with fresh ingredients and careful preparation as is presented in this video or as a fast solution to what leftover you have in the fridge. In any case, the result fried rice should be a Proud Dish! Each and every one of the rice grains should have its self esteem intact and infused with flavors. If your fried rice tend to come out mushy and oily, or if you have hard time to get a balanced taste, this video tutorial is for you! I will show you here in a very simple way how to fry the prefect fried rice. I will show you how to bring together the flavors to each rice grain without massacring or drowning them in oil. For this video, I have chosen to present from the uncountable fried rice recipes my version of elegant, fried rice with crabs. A gourmet version that compliment the crab sweetness and is not at all that hard to prepare. I am using fresh home steamed crabs, fragrant long grain Thai basmati rice and organic eggs. The seasonings are minimal — only light soy sauce and yellow bean paste, a pinch of sugar, salt and white pepper. I am taking great care not overpower the fresh delicate sweetness of the crabs with aggressive seasoning. To further enrich the crabs …

In this video, Betty demonstrates how to make an Elegant and Dramatic Strawberry Cream Cake. It is lighter on the calories than most cakes, plus it is beautiful, and it tastes superb! Ingredients: 1 angel food cake (I purchased mine from the deli section of my supermarket. You may make a homemade angel food cake, if you prefer.) 2 cups fresh strawberries, washed and sliced 8 oz. package cream cheese, softened to room temperature 14 oz. can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon almond extract 8 oz. carton frozen whipped topping, thawed (I used about ½ of the carton.) additional sliced strawberries for garnish (optional) Remove the angel food cake from its container, and invert it onto a cake stand or cake plate. Cut a ¾-inch slice horizontally from the top of the cake and set it aside, remembering the orientation (for placing it back on top later). Now, cut about ½-inch from the center hole and ½-inch from the outer edge of the cake with a sharp knife, hollowing out a channel between the inner and outer edges of the cake. Carefully cut and pull cake pieces out with your fingers, leaving about ½-inch layer of cake on the bottom. Reserve the removed cake pieces. Beat 8 oz. cream cheese with a mixer, until light and fluffy. Add 14 oz. sweetened condensed milk, 1/3 cup lemon juice, and 1 teaspoon almond extract. Beat well, until smooth and combined. Fold in reserved cake pieces and 2 cups sliced strawberries. Spoon into channel formed by removing cake pieces …