Crazy Rich Dishes Inspired by Crazy Rich Asians from San Francisco Chef Kathy Fang

Food and cooking are such a big part of Asian culture, says Chef Kathy Fang, two-time CHOPPED champion chef of Fang Restaurant in San Francisco. Food and cooking are a big part of any culture, but it’s particularly exciting to see Asian food having its moment with the incredible premier of Crazy Rich Asians in theaters this past weekend.

Fang is no stranger to cooking, having grown up in the kitchen of her family’s famous San Francisco restaurant, House of Nanking, before opening Fang Restaurant with her father in 2009. An up-and-coming culinary star, she has appeared on the TODAY show showcasing her Chicken Teriyaki Noodle Salad recipe, participated in Food Network’s Guy’s Grocery Games, Cutthroat Kitchen and enjoyed two wins on Chopped.

“Watching the movie inspired me to whip up some crazy rich dishes with a decadent twist, using indulgent ingredients like crab, uni and lobster,” says Fang, who agreed to share her two of her decadently rich recipes inspired by the movie: Creamy Crab Udon with Uni and Spinach Spaghetti with Lobster and Spicy Tuna Tomato Sauce.

There is no doubt that Asian food will become more popular now that Crazy Rich Asians movie is out. As we clamor for a stronger global connection and political updates force us to consider how we treat those in foreign countries, we crave ways to see the world through a different lens. Food is a great unifier. We all eat, after all. And if we’re willing to go beyond our comfort and try new foods, whether it’s the varied and delicious Asian cuisines or dishes from throughout the African or South American continents, it’s likely we’ll get a healthy dose of culture on the side, too.

Films like Crazy Rich Asians help remind us that the world is both large and small. Whether you are inspired to go out and try a new Asian dish as a result of watching the movie or you’re willing to give a recipe a shot at home, you’ll be rewarded with a delicious experience.

In case you need more recipe ideas that the two Fang shared with us below, Fang is also the author of a popular food and lifestyle site, KathyFang.com, which offer even more recipes inspired by her travels and culinary experience.

Creamy Crab Udon with Uni

Ingredients: Serves 2

2 packs of individually packed fresh udon

1/2 lb fresh crab meat

1 pack of fresh uni

1 whole egg raw

1/2 cup whipping cream

1 tsp salt and pepper

1/4 lemon juice

1 tsp chili flakes

1 tsp minced garlic

1 tsp olive oil

1. Bring a medium pot of water to boil
2. In a nonstick pan, heat 1 tsp olive oil and add the garlic, crab and lemon juice
3. Sautee for 30 seconds, add the cream and let simmer
4. Season with salt and pepper to taste. Add the udon into the boiling water, letting boil for 1-2 minutes and drain into colander
5. Add 3/4 of the uni into the sauce and whisk on low heat along with the raw egg
6. Whisk until fully incorporated, then add the boiled udon into the pan and stir.
7. Bring the heat back to high, stir for 30 seconds and taste the sauce.
8. Add the chili flakes and season with more salt if wanted.
9. Plate the pasta, give it a few fresh cracks of black pepper and a small sprinkle of red chili flakes.
10. Lastly garnish with a piece of fresh raw uni, a slice of lemon and serve!

Spinach Spaghetti with Lobster and Spicy Tuna Tomato Sauce

Ingredients: Serves 1

2 small lobsters (sliced in half and poached)

1 handful of spinach whole wheat spaghetti

2 cups of tomato/pasta sauce

1 tablespoon minced garlic

1/4 cup minced parsley

2 cups spinach

1/4 cup tuna in olive oil

1 tsp capers

1 tablespoon minced green olives

2 tsp dried oregano

1 tsp salt and pepper to taste

1 tsp extra virgin olive oil

1 tsp chili flakes

1. Bring a large pot of water with 1 tablespoon of salt to boil
2. Once it comes to a boil, bring the heat down to medium and put the lobster in
3. Cook for 4 minutes or until it’s 3/4 the way cooked
4. Remove the lobster, add the spaghetti and cook according to instructions (however remove 1-2 minutes before they say)
5. In a large nonstick pan add 1 tsp olive oil and add garlic, a tablespoon of minced parsley and tomato sauce
6. Add the lobster to the sauce, cook for 2 minutes and coat the lobster in the sauce on high heat.
7. Remove the lobster and set aside. Then add the capers, tuna, olives parsley, oregano and let it cook for 3 minutes
8. Season with salt and pepper and chili flakes to taste
9. Add the cooked pasta into the pan as well as the spinach
10. Cook for another minute with an additional tsp of olive oil
11. Plate the pasta in a bowl topped with the lobster, garnish with a sprig of parsley and serve!