Tom officially has a new addition to his crab repertoire.
This was the second time Tom made
tenshinhan (crabmeat egg foo
young with steamed rice). Mastering a couple of Asian dishes that
involve multiple tasks as well as preparing a few dishes simultaneously
on a number of occasions have given him the confidence to try more
recipes.
When Tom made
tenshinhan the first time, it naturally took longer and some processes were confusing. The second time, his focus was to finish up crabmeat in the fridge, and he basically forgot about preliminary prep such as rehydrating dried shiitake mushrooms or using dried julienned
daikon radish (substitute for
takenoko bamboo shoots). But once these problems were solved (by me), his cooking seemed to go well -- at least I did not hear him screaming in the kitchen.
