Sunday, 18 September 2011

Singapore Black Pepper Crab & Caramel Nut Tartlets

Singapore Black Pepper Crab

这是姑姑第二次来柏斯来探望我和姐姐。难得有客人到访,当然要尽地主之宜宴客啦。我老公于是就大显身手他的House Special- Singapore Black Pepper Crab 参考。记得他第一次做这到菜的时候,不小心下多了小辣椒,辣得要命,但是味道非常好, 碰上我这拔螃蟹高手,很快的就把螃蟹拔个干净。因为外甥Michelle 不太会吃辣, 所以当晚千交代辣椒下手要注意。老公当晚没失水准,这到菜还是煮得很好,大家都吃得吮手指。 哈哈!鬼老也可以做很好得华人餐喔!

6 tbs kecap manis
6 tbs oyster sauce
6 tsp caster sugar
3 big mud crabs
3 tbs peanut oil
60g butter
3 tbs finely chopped fresh ginger
5 garlic cloves, finely chopped
2 small red chillies, finely chopped
3 tbs cracked black pepper
3 tsp ground white pepper
1/2 tsp ground coriander
4 spring onions, finely sliced
1 handful coriander leaves, roughly chopped


1.) Put kecap manis, oyster sauce, sugar and 3 tbs of water in a small bowl and stir to combine, then set aside.

2.) Pull back the apron on each crab, and remove the top shell. Discard the intestines and pull off the grey feathery gills. Cut each crab into four pieces. Crack the legs with crab crackers.

3.) Heat the peanut oil in a large wok over high heat. Stir fry the crab pieces in batches for about 5 minutes, or until shell is bright ornage and flesh is almost cooked then remove from the wok.

4.) Add the butter, ginger, garlic, chillies, black pepper, white pepper and ground coriander to the work and stir fry for 30 seconds, or until fragrant. Add the sauce mixture and stir to combine. Bring to the boil and cook for 2 minutes or until flossy. Return the crab to the wok and toss to coat in the sauce. Cook for 2-3 minutes further to finish cooking the crab meat then garnish with the spring onion and coriander leaves and serve immediately.

当天晚上,做了两道甜品, 其中一样是来自Okashi参考的杂果塔。姐夫很可爱,第二天给我打了一通短讯,恭贺我成功制做Okashi的杂果塔。其实还要多谢他特地网上订购这本食谱给我。


Sweet Shortcrust Pastry

140g unsalted butter, at room temperature
70g icing sugar
a pinch of salt
2 tsp vanilla extract
40g ground almonds
260g pastry flour, sifted

Almond Cream

90g unsalted butter, softened
75g caster sugar
1 tsp vanilla extract
90g ground almonds
75g eggs

Caramel Cream

75g caster sugar
10g glugose syrup
100g whipping cream
50g unsalted butter

Assorted Nuts

20g hazelnuts
20g almond silvers
20g walnuts
20g pistachios

Dried Fruits

6 apricots
3 figs
30g raisins
30g dried cranberries (I used the mix nuts and fruits packet)


1)Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2)Preheat oven to 180 C

3)Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.

4)Using a 9.5 cm fluted pastry cutter, cut out 10 rounds from the pastry. Gently press cut dough into 10 round tartlet tins, prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.

5)Prepare almond cream. Beat butter and sugar until just combined. Add vanilla and mix. Add ground almonds, follow by eggs and mix well. Do not over mix. Pipe the cream into tart shells and bake for 20 minutes.

6)Prepare caramel cream. Place sugar and glucose in a saucepan and heat until sugar caramelise. Gradually add cream while stirring with a spatula. Mix until smooth. Remove from heat and leave to cool slightly. Add unsalted butter.

7)Bake assorted nuts in the oven for 20 minutes at 150 C without preheating oven.

8)Blanch dried fruit in boiling water, then pat dry. Cut blanch dried fruits into small cubes. Stil toasted nuts and dried fruits into caramel cream. Spoon mixture onto prepared shells and serve.