Chili Crab

Servings 4 people

Calories 131 kcal

Ingredients
1 Dungeness crab, about 2 lb size
1 coriander sprig, chopped for garnishing only
1 tablespoon sugar
2 tablespoons tamarind juice
salt to taste
2 tablespoons cooking oil
1/4 cup water

Spice Paste:
8 dried red chilies, soaked in hot water and deseeded
1 tablespoon taucheo, soy bean paste/sauce
3 cloves garlic
1 inch fresh ginger

Tamarind Juice:
5 seeds of tamarind
water

Instructions

1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
4. Heat up your wok and add cooking oil.
5. Stir fry the spice paste until fragant and spicy.
6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
7. Add the green and juicy stuff from the shell and stir well.
8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
9. Dish up, garnish with chopped scallions and serve hot.

Nutrition Facts

Chili Crab Recipe

Amount Per Serving (4 people)

Calories 131Calories from Fat 63

% Daily Value*

Fat 7g11%

Cholesterol 24mg8%

Sodium 222mg10%

Potassium 168mg5%

Carbohydrates 8g3%

Sugar 6g7%

Protein 7g14%

Vitamin A 130IU3%

Vitamin C 2.6mg3%

Calcium 23mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Chilli Crabs

a) You will need to blitz the following:

5-8 fresh chillies (and a few bird eye chillies to crank the heat up a few notches depending on your target audience. Kalau ada bau2 Mat Sal celup, kurangkan sikit.

loads of garlic

a thumb-size piece of ginger

a bowl-full of shallots or bawang merah

2 stalks of lemongrass (optional) No lemongrass in the Singapore version btw

2 tblsp peanut oil 

b) For seasoning:

a splash of white vinegar

1-2 tablespoons of palm sugar or brown sugar 

an egg

salt and pepper

Last of all, not forgetting the leading actors in this show … your 1.5 kilo of mud crabs (2 medium size ones).

Heat oil in a traditional Chinese wok (not one of those branded teflon rubbish) till its smoking, add the blitzed ingredients and "tumis" till the oil separates from the ingredients or till the distinct garlicky aroma fills a large part of your show-house kitchen. Add the crabs and toss them around till they are well coated. Cover with a lid and let it cook for a 2 to 3 minutes. Season with vinegar,salt, sugar and moisten with a bit of fish stock/water. At the last minute, stir in a beaten egg to thicken the sauce and serve immediately if not sooner.

Carb-stuffed Mushrooms

Ingredients:

1/3 cup Mayonnaise
3 Tbsp Italian seasoned dry bread crumbs
2 Tbsp grated Parmesan cheese
1 clove garlic, finely chopped
1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
18 medium mushrooms, stems removed

Method:

1. Preheat oven to 400°F.
2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps.
3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

Lobster Spaghetti (Santorini Style)

Ingredients:

2 whole live lobsters
½ pound spaghetti
4 tablespoons butter, divided
2 garlic cloves
½ small onion, finely chopped
1/3 cup sweet vermouth
2 teaspoons tomato paste
Pinch of red pepper flakes
2 teaspoons honey
½ teaspoon paprika
2 whole cloves
Pinch of cinnamon
Salt to taste.

Method:

1. Before steaming, take a very large knife and cut right behind the lobster’s eyes straight back. Place lobsters in a large pot filled with about an inch and a half of water. Bring to a boil and reduce to a medium heat. Steam for 7-8 minutes (for a 1 ½ pound lobster). Remove and reserve cooking liquid. Split lobster in half lengthwise. You
2. In the same pot you cooked the lobsters in, fill with water and bring to a boil. Season with plenty of salt, it should taste like the sea. Add spaghetti. Cook until just under al dente. Reserve at least 1 ½ cups of cooking liquid. Drain, but do not rinse.(You want it to be under, because it will cook to aldente later in the sauce).
3. In another large pot, melt 1 tablespoon butter over a medium heat. Add onion and garlic. Cook until softened, about 3 minutes. Season with salt. Add tomato paste, honey and red pepper flakes, cook 1 minute. Add vermouth, cook until reduced by half, about 2 minutes . Add reserved lobster cooking liquid, paprika, cloves and pinch of cinnamon. Simmer 2-3 minutes. Add in remaining butter.
4. Place lobster back into sauce, spoon some of the sauce on the lobster, you just want the lobster to re-heat. Remove, and cover with a foil tent.
5. Add spaghetti to sauce, along with about ¼ cup of reserved pasta cooking liquid, toss to coat in sauce (the heat should still be on medium). Add more reserved pasta cooking liquid if needed. Cook until sauce is thickened and pasta is aldente. Season to taste with salt and pepper.
6. Place spaghetti on a big platter, and top with lobster pieces.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 10 minutes

Yield: 2
Serving Size: 1 lobster with 1/4 spaghetti

Cocktail Sauce

Ingredients:

1 cup chili sauce (ketchup-based sauce, such as Heinz)
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
8 dashes hot pepper sauce
Kosher salt

Method:

1. Whisk first 4 ingredients together in a small bowl to blend. Season to taste with salt. DO AHEAD: 
2. Cover and chill.

Cocktail sauce can be made 5 days ahead. 

Shrimp Scampi

Ingredients:

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

Preparation:

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings

Sambal ikan bilis

Ingredients:

500g ikan bilis
10 fresh chillies
10 shallots
5 garlic cloves
Salt & sugar to taste

Method:

1. Blend shallots, galic & fresh chillies.
2. Fry the ikan bills & remove.
3. Fry the blended ingredients until aromatic & add salt & sugar.
4. Turn off the flame & add the ikan bills.

Lobster & Brie Soup

Ingredients:

3/4 pound lobster tail or 1 pound lobster claws
1 ½ cups Samuel Adams® Hefeweizen or Samuel Adams® White Ale
3 ½ cups water
1 teaspoon thyme, finely crushed
3 cups half & half
4 tablespoons butter
3 shallots, finely minced
3 cups heavy cream
½ pound Brie cheese, with skin, cut into 6 chunks
Freshly ground black pepper to taste
Paprika for garnish

Method:

1. Shell the lobster reserving shell for stock. Split tail meat length-wise and refrigerate. 
2. To make stock, combine the Samuel Adams®, water, thyme, and lobster shell. Bring to a slow boil, cover, and simmer on low for 40 minutes.
3. Strain then simmer to reduce broth to 2 ½ cups. Add half & half and continue simmering until reduced by half again. Cover and set aside.
4. In a heavy skillet, melt butter on medium. When foam subsides, add shallots and sauté for 1 minute. Add lobster meat and sauté briefly until the lobster turns pink. Remove and cool. Pull the lobster meat into long shreds.
5. Add heavy cream and Brie cheese to the reduced broth, stirring constantly over medium-low heat. When the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes. Garnish with paprika and serve immediately.

Ceviche

Ingredients:

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

Method:
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Yasmin's Lobster Yee Mein (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels. 
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
4. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
5. Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. 
6. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. 
4. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
5. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
6. Remove the lid and add the chopped scallions into the lobster. 
7. Add salt to taste if needed. 
8. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Maryland Crab Cakes

Ingredients:
1⅛ cups crushed crackers
2 eggs
½ cup mayonnaise
1 tsp prepared brown mustard
⅛ cup chopped onion
⅛ cup chopped red pepper
⅛ cup chopped parsley
1 stalk celery, chopped
1½ tsp Old Bay Seasoning
1 lb crabmeat

Method:

1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed crackers, eggs, mayonnaise, brown mustard, onion, red pepper, parsley, celery, and Old Bay seasoning. 
3. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
4. Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Sauce
2 Tbsp mayo
2 Tbsp Di'jon mustard
¼ tsp Worstershire sauce

Mix and placed a dollop on top of crab cake.

Moules Fromage Bleu

Ingredients:
1¼ pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40% extra-virgin olive oil, 60% canola oil)
⅓ cup diced applewood-smoked bacon
⅓ cup thinly sliced shallots
¼ cup blue cheese, or a similar mild, creamy blue
⅓ cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
⅓ cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed

Method:

1. Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. 
2. Add the shallots and mussels and toss together. 
3. Add the white wine and lemon juice and toss together.
4. When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. 
5. Season to taste with sea salt and black pepper.
6. Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

Serves one as a meal; two to four as an appetizer

Recipe from Teddy Folkman, Granville Moore's

Chilli Crab

Ingredients:
1.3kg crabs, cut into quarters (keep roe)
2-3 tsp chilli oil
1 egg, beaten and mixed with the roe
2 big onions, cut into wedges
3 spring onions

(A) Pounded fine:
½ tsp tao cheo
1 clove garlic
4 fresh chillies

(B) Mixed together:
1 heaped tsp chopped ginger
1 tsp chinese wine (Hua Teow)

Sauce: (C) Mix together the following -
10oz water
2 tsp tomato sauce
3 tsp chilli sauce
1 tsp worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp cornflour

Method:

1. Fry onions. Remove.
2. Fry (A) and add (B) mixture.
3. Add the crabs and fry till they change colour. Add the sauce (C) and simmer till thick. Add the egg/roe mix and allow to set before stirring. Add spring onion and chilli oil.

Singapore Chilli Prawns

Ingredients:
20 large king prawns, shelled, deveined, scored on back
2 cloves garlic, finely chopped
1 tsp chopped ginger
½ onion, finely chopped
2 chilli, seed removed and finely chopped
1 egg, lightly beaten
4 Tbsp Tomato sauce
2 Tbsp Chilli Sauce
Juice of ½ lime
2 tsp sugar
½ cup water
1 tsp cornflour

Method:

1. Mix tomato sauce, sweet chili sauce, water, lime juice and corn flour in a bowl.
2. Add 1 Tbsp oil in a wok or pan, fry garlic, ginger, chilli and onion until fragrant.
3. Add prawn and give it a good stir.
4. Add the sauce mixture and bring it to a boil.
5. Quickly stir in lightly beaten egg and continue stirring until egg is well mixed and cooked, about 1 minute.
6. Remove and serve immediately with steamed rice.

Malaysian Butter Prawn

Ingredients:
500g large king prawns, devein
2 Tbsp corn flour
250g butter or margarine
2 eggs + 5 egg yolks, beaten
2 stalks curry leaves
1 tsp curry powder
4 bird's eye chillies
1 Tbsp evaporated milk

Method:

1. Heat butter or margarine in wok.
2. Stir in beaten egg mixture slowly with a hand whisk and keep stirring until they separated into tiny roes and golden brown.
3. Add in curry leaves, curry powder, bird's eye chillies and evaporated milk and stir fry until fragrant.
4. Remove and drain.
5. Coat prawns with cornflour and deep fry in hot oil until cooked. Drain.
6. Pour the prawns and egg mixture back into the wok. Stir fry until they are well mixed and serve immediately.

Serves 4

Clam And Mussel Soup, Sicilian-Style

Ingredients:
For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt & pepper to taste
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs

For the garlic bread:
1 Tbsp olive oil
1 tspn dried oregano
2 garlic cloves
8 slices country bread

Method:

1. In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
2. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

Clam and Mussel Soup: Brodetto di Cozze e Vongole

Ingredients:
½ cup plus ½ cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 Tbps red wine vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into ¼" dice
1 medium red onion, cut into ¼" dice
2 ribs celery, cut into ¼" dice
1 carrot, cut into ⅛" dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield ¼ cup

Method:

1. In 2 separate pots, place ½ cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 200°C.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, ¼ cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

Crabmeat Cakes (Four Seasons NY)

Ingredients:
12 slices white bread, crust removed
½ cup all purpose flour
1½ cups vegetable oil
½ cups butter
4 Tbsp chicken stock
4 Tbsp milk
½ cup Pommeray mustard
Salt
Ground black pepper
2 tspn crushed yellow mustard seed
2 tspn ground turmeric
2 tspn curry powder
1 tspn paprika
2 egg yolks
1¼ cups mayonnaise
1 dill pickle, finely diced
2 stalks celery, finely diced
2 lbs lump crabmeat, shells removed

Method:

1. Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
2. Over a low flame, melt ¼ cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
3. In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient. Mold about ⅛ of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process. Roll each crab cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
4. Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet. Cook until golden brown, turning twice to create a three-sided cake.
5. To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.