And remember, it was an English essay examination(essay are supposed to be lengthy, right?) to write on "What is Courage?", in which a student completed in response and submitted a blank piece of paper with just these three words "THIS IS COURAGE". Now I wanted to hide under the carpet, after Simcooks made a comment about she being lazy. I can tell her, THIS IS LAZY.
I cooked up a cheat-sheet version of chilli "crab" using Singapore Prima chilli crab premix, and called it Singapore Chilli Cioppino. I better do a good explanation on cioppino so that I do not get penalized for taking short-cuts while cooking.
Cioppino means "fish stew". As with most fisherman stews, the ingredients aren't cast in stone, but rather a result of the day's cast. You can certainly add or substract at your pleasure what's in the stew. For me, my cast of the day is shrimps, scallops, and calamari (a seafood medley). With Prima chilli crab base premix, makes my chilli seafood cioppino.
Singapore chilli cioppino (serves 2)
Ingredients:
-1lb frozen seafood blend (shrimps, scallops, and calamari), to be thawed. (Note: Shrimps are already de-shelled, de-veined, headless, tail-off; and squid are already cleaned, "de-inked", cut up into calamari rings). So, what I need to do - Remove from the freezer, and THAW!
-1egg, whisked
-1tsp crushed garlic
-1tbsp vegetable oil
-1pack Prima chilli crab paste/premix(includes 1pkt paste, 1pkt premix, 1pkt extra hot chilli mix)
Method:
1.Lightly oil pan on medium heat
2.Fry the garlic till fragrant, then add in seafood
3.When shrimps start to turn pink, and rest of seafood are cooked, set aside
4.In the same pan, heat up some oil and mix with chilli crab paste, stir for 1min medium heat
5.Add in seafood, stir well, coating seafood with paste, fry for 1min
6.Add in some water, and sprinkle desired amount of hot chilli mix over seafood
7.Stir crab premix into water, mix well into crab amd stir gravy evenly
8.Pour in beaten eggs, stir 20secs
9.Serve with rice, or crusty bread
(Note: Detailed instructions are provided with the paste/premix)
Leftovers:
I've eaten a chilli crab pasta dish in a S'pore bistro (forgotten the name) before, so I tried to replicate this with some leftover chilli cioppino and spaghetti. If you like it spicy, this is the one!
Tag: seafood, cioppino, prima taste singapore favorites
I was looking for big fat juicy dungenese crad jumping of my monitor screen when I read your title, but I scrolled down and no see chili crab and then I read your story...lol, really cheated version. Never mind, maybe I will cook up my home-style version of Chili Crab this weekend...must go to the market to "catch" the crab first. Hehe.
ReplyDeleteBy the way, even nicer masthead / logo. Good job!
Hehe... you got your seafood blend from TJ right? The pasta looks nice! I have one box of chilli crab premix in the pantry. I can make this Tigerfish pasta dish!
ReplyDeleteVery creative.
ReplyDeleteRM, I never lie...title already said cheat sheet...LOL!
ReplyDeleteYou still have not cooked your black pepper crab or curry crab since the "demise" of the curry leaves leh...
Quick buy your crab, b4 the dungeness goes out of season and not so "pui" anymore ;p
Sim, you are perfectly right! I just did not have a wok big enough to fry those real crabs with gravy. The wok could only steam the crabs because crabs in steaming position no need to "move" like in frying position. ;p
Koeiru, thx so much for your compliments. No doubt it's cheat sheet version, but it tasted quite good, maybe coz the gravy (premix is already well-mixed). Usually, I like to "fuse" things up a little (since I can't cook as well as professional cooks), I must find my own niche? (As if...)...but I'm learning...
RM, ...i never really change the design of the masterhead..i just changed the general temp. to 3-col. But i find the masterhead "uglier" than b4 leh...
ReplyDeletei spent so much time doing the html "hack" myself (i am not a programmer)...tt'y i had to do cheat sheet version ..becoz most of my time doing the "hacking" leow...LOL!
I did "catch" a big fat ones but cacat a little bit with only 7 legs LOL so I made my chili crab liao (my mother's recipe). Damn jilatable sampai I almost jilat the plate dry...fingers of both hands also used!
ReplyDeleteI think your masthead is quite nice and fit your 3-column template now. If you can lose that double line border, it will be nice!
Oooh, I also see your new favicon...Looks like someone read my post and actually did it. So nice and cute and spot on for a food blog!!! Hehehe. ;)
ReplyDeletewow, the gravy look yummy u know :)) sometimes when we cook seafood, its hard to eat the leftovers without gravy, this is good :) By the way, trying to imagine me ski'n and slurping the noodles with the gravy *wink* :)
ReplyDeleteWow! From the look of the gravy, think i will love this spag very much. But i dont like the sontongs...hee hee.
ReplyDeleteNothing wrong with "cheating" a little when cooking. Especially when it's busy and you're hungry.
ReplyDeleteRM,did you just dirty your own keyboard while typing with those lickin' fingers? HAve you washed your hands yet ?...Ay, thx for ur suggestions. I must listen and learn from u expert...let me try...(oh, lesser time to cook from scratch leow....need to think of other cheat sheets...LOL!)
ReplyDeleteMW, the gravy is really good (credit does not go to me, naturally). The spaghetti really really goes well with the gravy. I like to eat it many ways.So, I ate it with rice, and pasta(the next day). Just did not have toasty bread.:D
Ominvore, i think u will like it. Sotong not much only lah...
I eat too much sotong tt'y as blur as sotong! LOL!
Chopsticks, yes indeed. Esp when busy, hungry and has so much craving...:p
tigerfish, cook the singapore style chilli crab lah. it looks almost like the one you prepare :-)
ReplyDeleteprima's not too bad! i brought a few boxes to Sydney to cook it with friends last time! we had a feast!
KM, you used premix too?! I'm surprised.....hahahaha.....
ReplyDeleteok, ok, i will try....(need to buy a bigger wok....oh!)
Every time I use the Prima mix, I start sneezing in my kitchen (away from the food, of course). It's too spicy for my husband.
ReplyDeleteThe chilli crab is quite spicy compared to the rest. Which other Prima Mix is spicy?
ReplyDeleteoh yaaaa, can make brochetta with old bread, and dip into your leftover gravy-stew :)) hm, or some french loaf from the asian grocery, hehe Tiger and her next Baguette express, featuring Cheat Sheet Chili Crab Seafood, yum yum :)
ReplyDeleteThe more i look at the spag, the more i want to eat!!!!
ReplyDelete