Category Archives: Seafood

singapore-chilli-crab

How to Cook Singapore Chilli Crab

singapore-chilli-crab

Tsiju Culinary Arts shared this Singapore Chilli Crab recipe which is one of the most popular dish in Singapore hawker centers. It is sometimes known as Singapore’s unofficial “national dish” which had its humble beginnings in the country itself. In the 1950s, Madam Cher Yam Tian had a hawker stall right on the seashore, and she spent her time everyday from dusk till the wee hours of the morning cooking by the light of a kerosene lamp. One of Madam Cher’s specialities? Live crabs in a zesty chilli-spiked gravy, the first version of the Singapore chilli crab.

The recipe looks simple but I still have to try it. Just substitute the ingredients that I noted in the closed parenthesis.

Ingredients

1 Sri Lanka Crab (of course use our local crabs, the bigger the better)
3 tbsp. Canola oil
8 cloves garlic, chopped
8 fresh chili, chopped
2 eggs
2 spring onions, sliced
1 ginger, grated
2 tablespoon lime juice (or substitute with calamansi or lemon juice)
2 tabsp sugar
4 tbsp ketchup
1 teaspoon cornflour (substitute with corn starch)
1/4 teaspoon sea salt

Mix the following for the sauce

1 cup water
4 tablespoons ketchup
2 tablespoons sugar
1 teaspoon cornflour
1/4 teaspoon salt

Method

1.Heat the oil in a wok over high heat.

2. Add garlic and stir-fry for 1 minutes.

3. Add the chilli, stir-fry till fragrant and then the crab.

4. Fry well till shell starts turning red.

5. Add sauce ingredients.

6. Cover with lid and simmer.

7. Break eggs. Stir in spring onions and lemon juice.

Ready to serve.

The dish has evolved into many innovations:

1. some are packed with fresh spices like galangal, ginger, and turmeric,

2. some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil.

So you can also try to innovate the Singapore Chilli Crab recipe and make it your very own.

You might want to read my food trip at the Singapore Food Festival five years ago.

or just view this youtube video

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Pateros Express small

Pateros Express: mixed sautéed seafood in salted egg sauce.

An XO46 original dish of mixed sautéed seafood in salted egg sauce.

Bicol Express is not alone. There is an original dish called “Pateros Express” from XO46 XO 46 Bistro Filipino. The dish is made of mixed sautéed seafood like shrimps, squid and fish in salted duck egg sauce. The dish was recently featured in The Maya Kitchen’s Culinary Elite Series 2015 cooking class held last May 30, 2015.

Try this unique and flavorful Pinoy dish.

Pateros Express small

200 grams medium-sized shrimps, peeled and deveined leaving the tail
200 grams squid, cleaned and cut into squares and scored
200 grams fried fish fillet
¼ cup olive oil
50 grams garlic, crushed
½ cup white wine
juice of 1 lemon
3 salted eggs, separate yolks from the whites
5 grams Spanish paprika
salt and pepper, to taste
parsley, for garnish

1. Sauté shrimp, squid, fish fillet with a little bit of olive oil, garlic and white wine. Once seafood is cooked, set aside.
2. Get the yolk part of the salted egg and mash it with olive oil, lemon juice, Spanish paprika and salt and pepper. Mix the seafood with the salted egg sauce.
3. Garnish with white part of the salted egg and parsley.

Yield: 5 servings

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fresh-smoked-fish-spring-rolls-1

Fresh Smoked Fish Spring Rolls

One of my favorite dish at Sentro 1771 is Fresh Smoked Fish Spring Rolls. I am delighted that Vicky-Rose Pacheco from Sentro shared this recipe of fresh lumpia made of tinapang bangus, salted egg, mustasa, onions and tomato during a demo at the Maya Kitchen. It is the smoked tinapa that gives the tasty flavor of this all-time favorite lumpia. You will find out it is easy to prepare too. These spring rolls add a nice touch to any cocktail menu.

Try it.

fresh smoked fish spring rolls 1

2 pcs rice paper wrapper
2 pcs mustasa leaves, washed & trimmed
100 grams bangus tinapa flakes
15 grams tomato strips, fleshed out
10 grams red onions, thinly sliced
½ pc salted egg, sliced into 4 wedges
2 stalks spring onions, cut into 2-inch lengths

Procedure

1. Prepare a wide a bowl and pour in a little water. Take a piece of rice paper wrapper and moisten in the bowl. Lay on a clean board. Do the same with the other one.
2. Lay down the mustasa on top at the center.
3. Distribute 50 grams of tinapa flakes on the mustasa, lengthwise.
4. Place some tomato strips on top, then follow with the onions.
5. Place 2 wedges of salted egg on top.
6. Roll the rice paper wrapper tightly, folding the sides and do the same with the other one.
7. Trim off the ends and cut into 4 equal pieces. Garnish with spring onion.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

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Umbuyan tinapa flakes

Umbuyan, tinapa flakes wrapped in pechay leaves

Umbuyan is tinapa flakes sautéed in olive oil and wrapped in pechay leaves . Its origins in Manila is found in the place where Andres Bonifacio was born. When I looked for the definition of “Umbuyan”, I could only see “fish smoking house worker”, Tinapa is smoked fish so I understand the rationale behind the name of the dish. Try this recipe from the Chef of Ilustrado, the home of heritage Filipino-Spanish cuisine .

Umbuyan tinapa flakes

good for 2 persons:

Ingredients:

¼ cup olive oil

25 gms. garlic

30 gms. onion

200 gms. tinapa flakes

9 pcs. petchay leaves

1 tbsp. fried garlic (for garnish)

Salt and pepper to taste

Procedure:

1. Sauté garlic and onion in olive oil until brown. Add the flaked tinapa and cook for 2 minutes.

2. Season sparingly (remember that the tinapa is already salty and flavorful) and set aside.

3. Spread 6 pieces of blanched petchay leaves on a food prep surface or plate.

4. Remove the stalks of the petchay leaves and chop the stalks together with the remaining 3 pieces petchay leaves.

5. In a separate bowl, mix with the flaked tinapa.

6. Scoop a spoonful of the mixture on top of the blanched petchay leaves then roll similar to how one would roll a spring roll.

7. Plate and sprinkle with the fried garlic. Serve warm or cold.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

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