Classic Tom Yum broth reduction with ‘Live’ 800gm Sri Lankan crab. Using Indochine’s classic Tom Yum recipe and a good reduced broth to “wok” with ‘Live’ 800gm crab. To compliment the dish, burned fresh lemongrass stalk are added for an aromatic finishing.
The thick Tom Yam broth is ideal for dipping with your crab meat. Totally Indochine inspired, it has an authentic Tom Yam taste without the spiciness in my opinion. I would say an appetite teaser if you are someone who enjoy Tom Yam but could not take spicy food.
Assam crab, Indochine’s style. Using ‘Live’ 800gm good size and good meat ratio crab, the crabs are infused with Assam paste as the core of the marinate. After which allow the marinated crab to sit for a while before putting it on high pre-heated wok, throwing in diced garlic and our special blend of seasonings and spice. Lastly, the roast whole garlic to pair and a burnt lime for that extra punch!
Its aromatic and kinda sweet I would say. An easily acceptable taste for the family including kids. The well marinated sweet crab meat does do justice to the dish.
Special Promotion by Indochine !
Photos taken during the tasting.
My food kaki Wallace Ang (Beam Artiste) who was also invited for the crab feast.
After the crabs, we tried sample servings of the below finger food available in Indochine.
‘Nem Khao Hor’ Crispy rice cake rolls with lemon marinated minced chicken and greens. Our ‘Nem Khao’crispy rice cakes are marinated with coconut flakes, shallots and spices before flash frying; a traditional Laotian recipe
Larb(Lao: ລາບ) A national Laotian dish, made with raw or cooked meat, tossed with herbs, spices and roasted rice powder, best paired with ‘Khao neo’, warm glutinous rice
Xinh – Raw Australian Beef (Larb) Thinly shaved beef marinated in lime juice, lightly cooked in a blended fish sauce, spiced with chilli, roasted rice powder and mint served on a bed of lettuce and fresh garden vegetables
Paa – Norwegian Salmon Sashimi (Larb) Fresh Norwegian salmon, diced and tossed with lemon juice, blended fish sauce, spiced with chilli, roasted rice powder, herbs and mint leaves. Served with vegetable sticks and greens
Gai – Cooked Minced Chicken (Larb) Minced chicken marinated in lemon juice, then cooked in a blended fish sauce, spiced with chilli, spring onion, shallots, coriander leaf, saw leafs, roasted rice powder, mint leaves and pine nuts served on a bed of lettuce and fresh garden vegetables
Crab Paste AsparagusAustralian asparagus wok with our special blend of crab paste and seasonings
Vietnamese Pork ChopCuts off bone in pork loin, our lunch favourite, paired with homemade pickles
IndoChine fried rice Fragrant rice spiced with special herbs and a home-made sauce, fried lightly with chicken and prawns
My 3 personal favourites were Nem Khao Hor, Xinh and Paa. The reason was simple. I am someone who enjoys healthy food. Nem Khao Hor was wrapped with all the healthy greens and chicken. I loved the clean and crunchy wrap which was good on its own or you could dip into the sauce provided. Xinh and Paa were raw beef and salmon which I found it to be fresh and appetising to the palate. Simplicity at its best with nature best present of herbs and spices.
Thank you Yew Meng, Marketing Manager from Indochine for your kind invitation to this event. This good looking guy is also the Senior Manhunt 2014!
Win a pair of VIP pass that is only by invitations when you follow @IndoChineSG and guess what the secret ingredient of the crab is by commenting on their latest post to win!
