This is the moment for a taste of Singapore…..
This is the moment for a taste of Singapore…..
“Are you ready for a feast?”
Planning for any gathering, or feeling like fixing a feast for your loved ones? For the seafood connoisseur, here’s my easy and delicious all-in-one seafood treat.
This is especially great to cook for a group epicureans to get together. Chatting, laughing and having great food together… Great food, great home cooked food, but minus the hassle of cooking up extensive dishes. You would still be able to impress your guests with this lucious meal. :)
Again, this is a simple to cook seafood boil. As it was cooked from scratch, no instant soup pack used in my recipe, many little spices were required. No worries, all the ingredients are available in NTUC Fairprice and Warehouse Club.
Below is the video recipe, or click on link (Video):
4 tablespoons Kirkland Signature Pure Olive Oil
1 tablepoon Kirkland Signature Pure Sea Salt
2 teaspoons Kirkland Signature Coarse Ground Black Pepper
1 teaspoon Kirkland Signature Organic Sugar
1 Emerald Whole Cooked Mud Crab , thawed
300 grams Blue Oceans Frozen Flower Clam , thawed
2 tails Blue Oceans Frozen Cray Fish , thawed
0.5-1 kilogram Blue Oceans Black Tiger Hoso Shrimp , thawed and trimmed
1 Large Pot of Water , (about 2.5 litres)
1 Sweet Corn , thickly sliced or broken in 3 parts each
3-4 Mini Potatoes with Peel , washed and halved
1 Whole Garlic , unpeeled
1 Fresh Ginger , chopped
4 Small Onions , peeled
1 Large Lemon , wedged
4 Bay Leaves
4 Basil Leaves
4 tablepoons Mustard Seeds
3 tablespoons Coriander Seeds
1 tablespoon Dill Weeds
1 tablespoon Ground Allspice
1 tablepoon Cayenne Pepper
2 knobs Butter
Sweet Basil , chopped
(1) For crab seasoning: add 4 tablespoons mustard seeds, 3 tablespoons of coriander seeds, 1 tablespoon of dill weeds, 1 tablespoon of ground allspice, 1 tablespoon of cayenne pepper, 1 teaspoon black pepper and 1 teaspoon sugar in a bowl and mix well.
(2) Heat pot with oil over low fire. Add 4 onions, 1 thumb of ginger, 1 whole garlic and sauté till fragrant. Then, stir in seasoning mix and 4 basil leaves, and quickly fill in water until 2/3 full. Increase heat to medium fire, and bring to a boil.
(3) Squeeze the lemon wedges and drop it into the pot. Add 4 bay leaves and 1 tablespoon of salt.
(4) Add 3-4 small potatoes and boil for 10 minutes. Add 1 ear of sweet corn and boil for 15 minutes.
(5) Add 2 tails of crayfish and allow to cook for 5-8 minutes. Add in 300 grams of clams, 1 kilograms of prawns and 1 crab. Cover with a lid and cook for 3 mins.
(6) Turn the heat off, and allow the remaining heat to cook for 10 minutes before removing.
(7) Lay sheets of large parchment papers (or newspapers) on the table. Using a skimmer, retrieve all the seafood and vegetables, and place atop. Melt 2 knobs of butter on the hot seafood, garnish with ground pepper and chopped basil and serve.
Tips: This is a spicy dish. The soup is meant for boiling and to allow the seafood to absorb its flavor only.
Since the first time I had this similar type of wonderful homecooked pasta dish, I was in love with its perfect flavorful taste.
Hence, with the similar cooking method, I have made several adaptions to it, with slight changes in condiments used, and various side ingredients to go along with it each time, when I felt like having this pasta again.
Previously, we had the claims and prawns, or added with diced chicken fillet version… With both spaghetti and linguine pasta noodle in respective cookings, I had the flower crab version this time (also slight change in recipe)!
And I must tell you that the change of main side ingredients to flower crabs does make quite a distinctive seafood flavour to this pasta.
This pasta tastes simple, but excessively fresh with full seafood flavour in the palate with each of its bite!
300 grams of dried linguine
3 – 4 medium sized flower crabs, washed, trimmed and cut into halves
100 grams of fresh Shiitake mushroom, removed stem and sliced
500 grams of chicken stock
1 tablespoon of Chinese rice wine (I used Shao Hsing Hua Diao rice wine)
1 teaspoon of Thai fish sauce
¼ teaspoon of salt
¼ teaspoon of sugar
2 cloves of garlic, thinly sliced
1 tablespoon of olive oil
A pot of water (for blancing noodle), added with ½ teaspoon of salt and 1 teaspoon of olive oil
Asparagus, blanched for 3 minutes in boiling water added with some salt and sugar
1) Boil a pot of water over high heat. Add salt and olive oil. Place linguine strands into boiling water and half cook the strands for 2 – 3 minutes.
2) In the meantime, heat olive oil in large saucepan over medium fire. Add in garlic and sauté till fragrant. Add in flower crabs and stir fry for few seconds. Then, pour in chicken stock. Cover pan with lid to simmer for 1 minute.
3) Now, drain linguine and transfer these half-cooked strands from the pot to the pan. Add in salt and sugar. Stir fry all ingredients to combine. Cover pan with lid. Reduce heat to low fire and simmer for another 3 – 5 minutes, or until strands are soften and most of the chicken stock dries up.
4) Remove lid. Increase heat to medium fire again. Add in mushrooms, followed by fish sauce and Chinese rice wine, stir fry to combine well. Pasta noodles should be tender and moist without watery sauce. Heat off and dish up. Arrange cooked flower crabs on the noodles and place 3-4 stalks of blanched asparagus on the side, if opted to go along with some greens. Serve while warm.
A generous serving of my flower crab linguine counts about 360kcal.
Tips: Make sure flower crabs are fresh.
* Serve crab with shell, if you do enjoy the pleasure of peeling crab shells as a complete eating experience. Or, serve only the crab meat after removing from its shell, for easy eating.
* Use fresh linguine, if desired. Skip Step 1.