Chilli Crab Angel Hair Pasta (w/o Crab)

chilli crab angel hair pasta wo crab

chilli crab angel hair pasta (w/o crab)

was making a few “newer” dishes for my friends to try out at a 9pax homecooked lunch yesterday on 9.3.2015.

one dish was chilli crab pasta, a dish i tried once before. looking at the date 7.3.2013, it was 2 years back!

i also did “crabless” beehoon & the “hong lim FC curry chicken noodles”.

my family & i are not so crazy about crabs & i don’t buy & cook crabs (i may try later).

the idea here is to use prawns stock to deliver the shellfish broth taste w/o using crabs. since i was also trying about my crab beehoon (or “crabless” beehoon) on my friends & making the prawn head & shell stock, so i might as well do this chilli crab dish as well. i decided to use some leftover angel hair. it fit the dish quite perfectly.

my friends all loved the dish. one commented this was actually the more creative dish.

another friend said-

Yes, I like this dish. The angel hair pasta is well infused with the tasty seafood broth.

another even more effusive, exuberant comment went-

Seldom have I eaten so much! Still digesting and trying to figure out the mysteriously delicious spicy angel hair sphagetti with hint of exotic eastern spices that awoken my palate

not sure if we were talking about the same dish though? hahaha!^^

indeed i think it was a lot better than the one i did 2 years back (if i can even remember!). but this time i had more sauce, and i used angel hair which infused more of the chilli “crab” taste. haha!^^

well, only just because it is so-called “fusion” dish, but so many places in singapore (restaurants & cafes) now do this dish, it is nothing special.

also, it was a very easy dish to do c/w the “crabless” beehoon & the “hong lim FC curry chicken noodles”.

the main thing was the sauce, which i repeated from the recipe i did on 7.3.2013 (below). only thing i added 6 chopped shallots (instead of 4), 3 ketchup (instead of 4) & 2 chilli padi (instead of 1), & i ran out of shaoxing wine so i added 1 tbsp xo brandy.

c.h.e.f andy

 

Ingredients:

  • 6 chopped shallots
  • 3 tsp chopped garlic
  • 1 in chopped ginger
  • 3 tbsp ketchup
  • 1 tbsp garlic chilli sauce
  • 2 chilli padi
  • 1 tbsp oyster sauce
  • 1 tbsp flat sugar
  • 1 tbsp shaoxing wine
  • 1 tsp rice vinegar
  • 1 tsplime juice
  • 2 cup prawn stock
  • 1 tbsp cornstarch
  • 1 egg
  • 1/2 cup fresh coriander

Directions:

  1. Prepare the prawn shell stock – fry & boil prawn shells & heads in a large dutch oven for 3 hrs, strain and set aside the stock
  2. Prepare the chilli crab sauce –
    • mix the ketchup, chilli sauce, oyster sauce, shaoxing wine, vinegar. lime juice in a large bowl.
    • finely chopped the shallots, ginger, garlic and chilli padi (or pulse till finely chopped in a food processor).
    • add oil to a large wok over medium heat. and fry the chopped shallots, ginger, garlic & chilli padi for few minutes.
    • stir in the prepared mix from the large bowl, reduce heat and simmer of 3 or 4 minutes.
    • add the prawn shell stock, bring to boil, turn off the fire and set aside to use when required. before use, beat 1 egg and stir in & mix well.
  3. Prepare the spaghetti– add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  4. Cook – empty the prepared olive oil & browned garlic into a hot wok. pour the chilli crab sauce into the wok. heat briefly then turn off the fire, add in the spaghetti & toss & add sea salt to taste. Place the spaghetti in a serving dish and garnish with fresh coriander.
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Andy’s Lake Como, Cinque Terre, Milan Grand Tour Tasting Menu on 2Jul2014

grand tour tasting menu

coming back from a wonderful trip to amsterdam, lake como, cinque terre, and milan, i was much motivated to recreate some of the delectable dishes we had. 🙂

may calendar was crowded as i had the 11pax RI friends “fine” chinese dinner on 5.5.2014 & also the 27pax G20 RI friends dinner on 28.5.2014. some friends were away in june, so the dinner was fixed on 2.7.2014. 🙂

1 of the (dining) highlights of our cinque terre tour was the flamed pasta seafood risotto at miky restaurant in monterosso on 18.4.2014 (the lobster, langoustine cold platter was likewise excellent). it was so good we went back again 20.4.2014 to enjoy one more time before leaving for milan the next day. we also had very good pasta at manarola, levanto & milan, both pesto & tomota sauce based; & excellent grilled octopus in tremezzo, bellagio, monterosso, manarola, levanto & milan.

for my menu planning, i added lobster pasta, and since i reckoned the reason miky’s risotto was so very tasty was mostly because of the stock & i used prawn shells & heads for the stock, i added lobster bisque which made use of the same stock plus the lobster shells. i had wanted to do a pesto pasta like what we had at fresco in duomo, milan which was very good too, but it was easier to do squidink.

i wanted also to recreate the grilled octopus tentacles (alle darsene at bellagio, miky at monterosso & at manarola) but i could not find any octopus in singapore, the only ones at meidi-ya liang court were the sashimi variety selling at astronomical price.

a popular appetiser in lake como (alle darsene at bellagio, al darsena at tremezzo & miky at monterosso) was 5 or 7 different preparation of fish. i couldn’t do that but i could play with different preparation of seafood.

both the lobster bisque & risotto already included lots of vegetables, so the easiest way was to round up with rockets & mesclun salad to accompany teriyaki cod & pan-seared scallops & bring balance to the seafood tapas. 🙂

teriyaki cod

#1 teriyaki cod

pan seared hokkaido scallops

#2 pan seared hokkaido scallops

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rockets + mesclun salad

squid ala plancha

#3 squid ala plancha

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

steamed oysters

#4 steamed oysters

we started with a seafood tapas medley.

#1 teriyaki cod & #2 pan-seared scallop were accompanied with a rockets + mesclun salad. my friends loved the teriyaki cod (marinated 3 day with self-made teriyaki sauce, well infused & very flavourful).

#3 squid ala plancha (teppanyaki) came about as i could not get octopus. as squid cooked very fast & curled every time, i did not use the crockpot or sous vide method. to create flavours i used the same sichuan slight spicy sauce i used for 蒜泥白肉 and marinated 2days. taste was good.

#4 the steamed oysters were a crowd favourite. i just added 2 teaspoon light soy sauce & 2 tablespoon olive oil, some sliced ginger & chilli padi to 9 large oysters of the IQF (individual quick frozen) variety from sheng shiong which i bought for a very inexpensive S$11.95 for 1 kg. i do good orh luah (oyster omelette) with them too. 🙂

the key was the timing. i did 1.5minutes steaming & left it for another 1 minute or so poaching with fire off. the result was a delectable, plump, tasty oyster. 🙂

cured salmon

#5 cured salmon

#5 the cured salmon was another very simple new dish, following chef john of foodwishes.com recipe. i bought a very fresh salmon fillet from sheng shiong, cut like sashimi as in the video, then cured in salt & sugar but for a much longer time like 3-4hrs. the salmon was very tasty, looked great & had firmer texture than sashimi. this was great stand-in dish. i had wanted to do a razor clam ala plancha but there were no razor clams at sheng shiong that morning.

2 live lobsters from sheng shiong

2 live lobsters from sheng shiong

lobster bisque

#6 lobster bisque

lobster angel hair pasta

#7 lobster angel hair pasta

#6 lobster bisque was the another crowd favourite. everyone found it to be very intense & flavourful & smooth, like XO. indeed i had added otard. 🙂 the key to a good shellfish bisque is (1) the stock made from prawn heads & shells with the lobster heads & shells added later (2) a good vegetable base (chopped leek, celery, onions, carrots) to combine the vege sweetness with shellfish sweetness & to give the bisque “body” when blended smooth with hand blender, then adding some heavy cream & brandy ( i used otard).

#7 lobster pasta was a popular dish at restuarant miky monterosso. i did not take it during the recent trip as we already ordered the lobster platter. I bought 2 live lobsters from sheng shiong, grilled the lobsters on very hot pan & flamed with otard, then scooped out the meat & tomalley (the creamy lobster liver & pancreas in the head), and throw the heads & shells into the prawn stock for the lobster bisque & also the stock of the seafood risotto. when tossing the angel hair pasta for serving i scooped back the tomalley to the lobster heads.

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

#8 i was quite proud of my “Andy’s “Monterosso Miky” seafood risotto“. 🙂 while miky’s risotto has no peers & i was not able to do the flamed pasta which was very good too, my risotto was very tasty & flavourful, infused with sweetness from the prawn stock & also the same vegetable base as the lobster bisque. 🙂

squidink spaghetti

#9 squidink spaghetti

#9 squid ink spaghetti was another late replacement. it was quite good, tasty, just a touch more salty.

i thought of doing a pesto pasta at first. pesto is a good vegetarian pasta, though you can also add prawns & chicken. the vegetables (grilled sliced egg plants, mushrooms, zucchini, tomatoes etc) actually required more effort. squid ink was a bit easier to do. it was basically alio olio method with white wine & squid ink.

tofu cheese cake

#10 tofu cheese cake

#10 tofu cheese cake was a popular dessert as i only lately discovered. the lime juice & yogurt provided the very mild sour taste, enhanced by the mild sweetness, and a very smooth & light cream cheese & tofu texture. an excellent ending. 2 friends brought very nice rambutans & also the usual strawberries. 🙂

a friend took the very nice photos. 🙂

c.h.e.f andy

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Lobster Angel Hair Pasta

lobster angel hair pasta

lobster angel hair pasta

had always wanted to try my hands on lobster pasta. having looked at several online recipes & videos, and also how to kill a live lobster (two i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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625g live lobster S$39.90/kg=S$24+

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625g live lobster S$39.90/kg=S$24+

i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable. 😦

there is supposed humane way to kill the live lobster – i am cooking lobster pasta & killing a live lobster for the first time – so i followed the steps.

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep?  then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2.  i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles. i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

(i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto).

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 3 cloves chopped garlic
  • 1/2 cup white wine
  • 1 diced tomato
  • 1x14oz canned whole tomatoes diced
  • sea salt, coarse black pepper & paprika (to taste)
  • 1 tsp sugar (to taste)
  • 3 tsp heavy cream (to taste)
  • 300g angel hair pasta

Directions:

  1. killing lobster humanely? – place lobster in the freezer for 30minutes. lobster supposed to be knocked out – like in deep sleep? plunge a sharp knife just behind the back of the head & cut the head in 1/2.
  2. cook lobster – remove head & pincers & cut the lobster tail in 1/2.  lightly brown some garlic to flavour the olive oil, remove pan from fire & add lobster head, tail & pincers. turn fire to high. add 1/3 cup brandy & flame & burn off the liquor to leave the sweet taste. cook lobster for about 4 minutes (slightly undercooked), remove from fire. when cooled, crack & shell lobster pincers & knuckles. set aside the head & tail.(fry in butter prawn shells & heads (from about 1 kg of prawns) then add 600ml vegetable (or chicken) stock, & put the remaining lobster shells into a shellfish stock. add some water & let the shellfish stock boil lightly over 2 hrs. sieve & reserve the stock for the lobster bisque & risotto).
  3. when ready to serve, remove lobster tail from the shell & cut into 2.5cm serving size & add back the lobster head & shells to the pan. add diced tomatoes plus a 14oz canned tomatoes & white wine & reduce, and add sea salt & paprika to taste. add the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, add about 3 teaspoon heavy cream & toss, and garnish with coriander. voila!

Pre-Mother’s Day Homecooked 5pax Dinner on 10May2014

lobster angel hair pasta

lobster angel hair pasta

this was a really fun dinner.

lobster angel hair pasta

lobster angel hair pasta

we usually do not eat out on mother’s day or other festive occasions OR would go to places that serve their usual menu & not charge hefty premium prices for usually poorer food & poor service. anyway for mother’s day tomorrow, wife has already decided to go cycling & go to hawker centre for dinner afterwards. 🙂

i decided to try out lobster pasta, having looked at several online recipes & videos, and also how to kill a live lobster (2 i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. there were no mussels today but i managed to get some littleneck clams (“la la”) & also razor clams, so decided to cook seafood risotto. tried this once recently very successfully, emulating the incredibly tasty flamed seafood risotto we had twice at miky at monterosso.

lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable.

there is supposed humane way to kill the live lobster – i am cooking lobster pasta & killing a live lobster for the first time – so i followed the steps.

#1 i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep?  then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2.  i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles.

i set aside the head & tail & put the remaining lobster shells into the shellfish stock. i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & risotto.

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

lobster angel hair pasta

lobster angel hair pasta

a really, really tasty lobster angel hair pasta. really excellent! 🙂

lobster bisque

lobster bisque

#2 for the lobster bisque, i added chopped yellow onions, celery & carrots to olive oil & butter, softened the vegetables & added chopped leeks & diced tomatoes, some salt & paprika. i added 1 tablespoon of flour to thicken. then i added 400ml shellfish stock (kept 200ml for my risotto) & added water & boiled for another 1/2hr & reduced to about 600ml. then i used immersion blender to blend to a very smooth, rich soup, then added 3 teaspoon heavy cream & sea salt to taste. 🙂

lobster bisque

lobster bisque

it was a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour. 🙂

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seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

#3 for seafood risotto, i cooked the same carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1.5cups of arborio rice & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. then removed & set aside.

meanwhile i fried shelled prawns & cross-cut squid in butter, and also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned. then i added ginger & some orange peels & added the littleneck clams to a pan ove high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

i am very proud of this risotto actually. it was still far from the super tasty one we had at monterosso, and today, as my wife & daughters said, it was not as tasty as my first as i had to split the stock between the lobster bisque & the risotto, it was still a very sweet & tasty dish. will improve next time. 🙂

c.h.e.f andy