黑胡椒螃蟹（西式）

西洋和亚洲式的调整食谱

翻译:ChefSi



   热带土地由于终年不冷环境生产了许多可食用的植物和生物，环境使得当地居民适应了浓郁的口味。

   在我适应西方口味之后，这些日子来我更喜欢根据西洋和亚洲彼此最好的农产品来调整,创新食谱。

   当我在美国留学的时候，我发现那些住在内陆地区的美国白人不喜欢吃鱼，我遇到了很多甚至不能容忍鱼酱味道的美国白人。鉴于新西兰被海洋包围，因为新西兰白人喜欢吃鱼. 我感到非常惊讶他们甚轻易接受了泰国和越南的鱼酱. 

   接受不同异域美食就像我们可以轻松说不同的语言和接受其他种族像我们自己的家庭成员一般。

   黑胡椒蟹源自新加坡的一位厨师，五十多年后，改变成了不同风格的黑胡椒螃蟹。新加坡是一个寸土如金的国家，在当地里很难找到胡椒藤树, 也许在新加坡只有几个地方可以找到胡椒藤树，一个应该在新加坡植物园里找到，有些也许可以在新加坡富豪的后院找到，因为他们与砂拉越人有一些联系。我知道有一个新加坡人从他砂拉越朋友获得了他的胡椒藤，是我父亲给了这个亲戚几枝的胡椒藤。

    新加坡人可以通过进口砂拉越胡椒得到最快和世界最优质的胡椒.

   为什么我写这个食谱是因中国大陆朋友的要求，她在马来西亚吃了黑胡椒螃蟹后念念不忘. 因为经典的黑胡椒蟹食谱可以从网站或Youtube轻松找到，因此我为这个网页调整了
两份西洋和亚洲融合的食谱.

黑胡椒蟹（西式）

日期：2017年10月18日
食谱：78摘自热带蔬菜，水果，草药和香料的九十九份食谱

配料（2份）:

炸蟹腿
10个雪蟹腿，摆脱外壳，使用上部的肉
大豆油, 用来炸螃蟹腿
浓缩蟹汁，面糊
2茶匙咖喱叶粉，晒太阳晒干，磨成粉, 面糊
2汤匙马铃薯淀粉，面糊
2汤匙玉米淀粉，面糊
2汤匙木薯淀粉，面糊
2汤匙小麦面粉，面糊
2茶匙日本寿司醋，面糊
1汤匙日本酱油，面糊
3汤匙芝麻油，面糊
1蛋黄，面糊
调味, 盐，辣椒粉和胡椒粉，面糊


黑胡椒蟹酱
100g熏蟹壳，捣碎, 煮成50ml熏蟹油
60ml油
1000克烟熏蟹壳，捣碎, 煮成500ml浓缩蟹汁
1000ml水
1 酸桔汁(Calamansi)
1汤匙 酱油
2茶匙 糖
1汤匙 米林
1汤匙 清酒
1/4茶匙 咖喱粉
1/2茶匙 大豆酱 (Miso)
1汤匙 碎黑胡椒，烤
1茶匙 碎白胡椒，烤
3丁香 大蒜，切碎
30g黄油，切成立方体, Monte
调味 盐，糖，鱼酱和醋
香菜幼苗，装饰
萝卜，切丝，沙拉
黄瓜，切丝，沙拉
火炬姜花蕾，切丝，沙拉
青柠檬皮 (Kaffir lime)，磨碎, 装饰

作法：

1.准备螃蟹油，用60ml油和螃蟹壳炖煮直到红色。
   过筛
2.准备浓缩蟹汁，用1000ml 水与熏蟹壳水炖煮直到
   浓缩. 过筛.
3.准备黑胡椒酱，用40ml螃蟹油炒大蒜, 加入黑白烤
   胡椒碎，糖和咖喱粉，用清酒除渣 (deglaze)，
   加入200ml浓缩蟹汁, 和其余的调味料. 调味，monte
   加浓。
4.准备混合面糊，用2/3面糊分批煎炸成酥脆的饼
    将脆饼打成屑。
5.将脆饼屑撒在烤盘上。将螃蟹腿浸入面糊中，粘上脆饼屑。                                      
   用热油炸直到金棕色
8.用10ml螃蟹油,一小撮盐和几滴青柠檬汁搅拌萝卜丝，
   黄瓜丝和火炬姜花蕾丝成沙拉.  
9.油炸蟹腿用黑胡椒酱,香煎米糕,沙拉搭配,用香菜幼苗和
   青柠檬皮碎装饰.

Black Pepper Crab in Western and Asian Styles

Two meanest black pepper crabs you could find!

Black Pepper Crab (Western Style)

   Tropical lands' Asian developed very rich food due to their living environment produced so many exotic plants and edible living creatures. After developing my western palate, these days I prefer to develop recipes based on the best of the east and west. 

   From my acquaintance, I found that American that stayed in the interior zone really doesn't like fish that much, I met many of them who couldn't even tolerate fish sauce. Whereas, I was so surprised to see Kiwi white people could take fish sauce without any problem due to New Zealand is surrounded by seas.

   Our palette that could accept different food at ease is just like how we could speak different languages and accept other races like one of our family members.

   Black pepper crab originated from a Singaporean chef, then it passed around and turned into different variations of black pepper crab. Anyway, every piece of Singapore land is expensive like gold, perhaps there are only a few places in Singapore you could find pepper vines, one should be found in Singapore Botanical Garden and perhaps some could be found in rich Singaporeans' backyard due to they have some connections with Sarawakiens, either they were Sarawakiens or they have best friends from Sarawak. I knew there was a Singaporean asked his Sarawakien friend to obtain his pepper vine cuttings, my dad was the person who gave this relative some cuttings. 

   

   One of the best quality peppercorn and nearest place for Singaporeans to get 

peppercorn is by importing Sarawak peppercorn.

   Why I write this recipe because it was requested by a Chinese friend from Mainland China, as the classic black pepper crab recipes could be found easily from websites or Youtube, thus I developed two fusion recipes for this site - a western inclined recipe for Europeans and an adapted recipe for Asian

Date: Oct 18th, 2017

Recipe: 78

Ingredients (2 portions):

Deep fried crab legs

10 Snow crab legs,  get rid of shell, use the upper part of meat

Reduced crab stock, batter

2 tsp Curry leaves powder, dry under the sun, grind into powder

2 tbsp Potato starch, batter

2 tbsp Cornstarch, batter

2 tbsp Tapioca starch, batter

2 tbsp Wheat flour, batter

2 tsp Japanese sushi vinegar, batter

1 tbsp Japanese soy sauce, batter

3 tbsp Sesame oil, batter

1 Egg yolk, batter

TT Salt, cayenne, and pepper, batter

Oil for deep frying

Black pepper crab sauce

100g Smoked crab shell, smashed, crab oil, reduced to 50ml Smoked crab oil

60ml oil, crab oil

1000g Smoked crab shell, smashed, crab stock, reduced to 500ml stock

1000ml Water, stock

1 Calamansi lime

1 tbsp Light soy sauce

2 tsp Sugar

1 tbsp Mirin

1 tbsp Sake

1/4 tsp Curry powder
1/2 tsp Miso paste

1 tbsp Crushed black pepper, toasted

1 tsp Crushed white pepper, toasted

3 cloves Garlic, minced

30g Butter,  30g cut into cubes for monte

TT Salt, sugar, fish sauce and vinegar

Baby cilantro, garnishing

Radish, fine julienne, salad

Cucumber, fine julienne, salad

Ginger torch bud, fine julienne, salad

Kaffir lime, zest, garnishing

Method:

1. To prepare crab oil, boil and simmer the smoked 

    crab shell with oil until red.

2. To prepare the crab stock, boil, simmer and reduce

    water with smoked crab shell, sieve.

3. To prepare black pepper sauce, sweat garlic with 40ml

    crab oil, add black and white toasted crushed pepper, 
    sugar and curry powder, deglaze with sake, add 200ml 
    reduced stock and the rest of the seasoning. Reduced slightly, 
    check seasoning, monte to thicken the sauce.

4. Mix the batter, deep fry 2/3 of them in batches,

    blisk the crispy crackers into the crumb.

5. Layer the crumb on a baking tray.

6. Immerse crab leg to the batter, roll over the crumb.

7. Deep fry until golden brown

8. Toss the radish, cucumber and ginger torch buds with 10ml

    crab oil, a pinch of salt and few drop of calamansi lime

9. Served the deep fried crab leg with black pepper sauce,

    crispy sushi kumara pan fry cake and salad, garnish with

    baby cilantro and kaffir lime zest.

Black Pepper Crab (Asian Style)

Date: Oct 18th, 2017

Recipe: 79

Ingredients (4 portions):

Deep fried crab legs

2 Mud crabs, clean and wash, cut into pieces, season with salt and 

Reduced crab stock, batter

2 tsp Curry leaves powder, dry under the sun, grind into powder

2 tbsp Potato starch, batter

2 tbsp Cornstarch, batter

2 tbsp Tapioca starch, batter

2 tbsp Wheat flour, batter

2 tsp Japanese sushi vinegar, batter

1 tbsp Japanese soy sauce, batter

3 tbsp Sesame oil, batter

1 Egg yolk, batter

TT Salt, cayenne, and pepper, batter

Oil for deep frying

Flour for dusting

Black pepper crab sauce

100g Smoked crab shell, smashed, crab oil, reduced to 50ml Smoked crab oil

60ml Sesame oil, crab oil

1000g Smoked crab shell, smashed, crab stock, reduced to 500ml stock

1000ml Water. stock

1 Calamansi lime

1 tbsp Light soy sauce

2 tsp Sugar

2 tbsp Mirin

2 tbsp Sake

1 tsp Miso paste

1/4 tsp Curry powder

1 Salted duck egg yolk, boil, mashed

1 tbsp Crushed black pepper, toasted

1 tsp Crushed white pepper, toasted

3 cloves Garlic, minced

1 Shallot, julienne

30g Butter,  cut into cubes, monte

TT Salt, sugar, fish sauce and vinegar

Baby cilantro, garnishing

Ginger torch bud, fine julienne, salad

Kaffir lime, zest, garnishing

Method:

1. To prepare crab oil, boil and simmer the smoked 

    crab shell with oil until red.

2. To prepare the crab stock, boil, simmer and reduce

    water with smoked crab shell, sieve.

3. To prepare black pepper sauce, sweat garlic and shallot 
    with crab oil, add black and white toasted crushed 

    pepper, and curry powder, then add the duck egg

    mash and sugar, when the fragrant has released, deglaze 

    with sake, add 200ml stock and the rest of the seasoning. 
    Reduce, check seasoning.

4. Mix the batter, dust the crab with flour, dip in the batter

    piece by piece, deep fry until golden brown.

5. Heat up the black pepper sauce, mix in deep fried crab

    pieces. Lastly, monte with the butter cubes.

9. Garnish with baby cilantro, ginger torch bud, and 

    kaffir lime zest.

From the Piano Chef’s Food Package Instructions and Recipes (For October's Condiment)

A taste of S.E. Asian from your own kitchen wok!

October’s FTPC Promotional Food Package

Products Information:

From the Piano Chef, we have been known among our friends/clients’ circle of only used the healthiest, highest or freshest quality ingredients to produce our products. We spent the time to prepare, cook and pack food meticulously and hygienically.

Allergen Information:

Purchased ingredients may be contaminated with peanuts, krill, eggs or gluten.

Promotion Duration:

From October 15^th, 17 to November 15^th, 17

Cost:

$30/order +GST +Delivery (FOC membership, no monthly purchase restriction, if you like the package of the month, pre-ordering is required to get freshest products, you will be contacted and updated within the period of ordering.

Storage Instruction:

Don’t use a dirty spoon to scoop out condiment, jam or tea from the container. If you can’t finish any of this product or don’t use it within three days, you must store it in a freezer by transferring to an appropriate container suitable for freezing.

Wine Pairing Suggestion:

Pinot Gris, Riesling or Champagne

September's Condiment:

Ready-Made Condiment (Curry Paste) A well-balanced instant curry mix, ready to use to cook any kind of meat and vegetable dishes.

Jam (Mixed Fruits Jam) It used several fruits to blend and balance to produce this ultimate fusion of tropical and temperate mixed fruit jam, this FTPC newly developed and created jam strongly reflected Asian-Kiwi influence. It takes painstaking long hours to simmer the fruits before reproducing the combo of fruits purees into custard-like jam.

Tea Apple and Star anise tea, drink this daily will help to ward off a bad cold and sore throat.

Surprised Gift Carrot & assorted fruits and nuts cupcakes.

Recipes Developed and Written by:

Chef Si, From the Piano Chef

Recipe 1 for Curry Paste

Murukku with Eggplant Dip 

   I tested many teenagers' IQ, I asked them why Chinese and Indian immigrants are found everywhere in other countries. The answer is because they are the two largest population on earth!

   Muruku is an Indian snack, if it is deep fried in a spiraling shape from an appropriate piping nozzle, it can turn into a presentable and yummy entree or canape for a cocktail party.

   Japanese eggplant could be found easily in any wet market over S.E. Asian countries. Most of them were heavily sprayed with the pesticides, some smart gardeners would plant it near the roadside, all because insects also hate the carbon monoxide and busy street! Or the eggplants have to be covered since they were tiny. It is one of the nicest vegetables to eat with rice if you know how to cook it properly.

Ingredients:

Eggplant dip

600g Japanese eggplant, grilled

2 cloves Garlic, grilled

3 tbsp Lemon juice

2 tbsp Extra virgin coconut oil

5 tbsp Sesame oil

1 tbsp FTPC Curry paste

2 tsp Tahini, simmer with sesame oil

10g Parsley, chopped

1/4 tsp Korean fermented chili flakes

Cayenne, dusting, garnishing

TT Salt and pepper

Murukku

1 tsp cumin powder

450g Glutinous rice flour

1 Egg

250ml Cream

1 handful Curry leaves, dried under the sun

100g Butter, melted

100ml Chicken stock reduction

100ml FTPC Curry paste

1/2 tsp Vinegar

1 tbsp Black sesame seeds

TTSalt and pepper

Oil for deep frying

Piping bag and nozzle

Method:

1. To prepare eggplant dip, combine all ingredients in a food

    processor, blisk until mashy, check seasoning.

2. Mix all murukku dry ingredients, (Don't add curry leaves)

    then add wet ingredients. Check seasoning.

3. Deep fry the murukku by piping spiraling shape into the 

    oil to around 2 inches diameter. Add curry leaves to 

    the oil to give the fragrance at the same time.

4. Sieve the murukku and curry leaves at once.

5. Frying in batches

6. On a plate, spray a layer of eggplant dip, dusting the top

    with cayenne, garnish with baby cilantro, insert the 

    murukku to the dip. 

Recipe 2 For Mixed Fruits Jam

Mixed Fruit Instant Yogurt Ice-cream

Ingredients:
100g Vanilla yogurt
5 tbsp Mixed fruits jam, frozen
50g Mixture of frozen mixed berries
1/2 tbsp Pistachio powder


Method:
1. 5 minutes before serving, combine all ingredients,
     mix well. When the frozen jam and berries defrosted,
    they turn the yogurt into ice-cream
2. Sprinkle with pistachio powder



Recipe 3 for Apple Star Anise Tea

Apple Star Anise Cocktail

Ingredients:

20g Apple star anise tea

250 ml water

250ml Ginger Ale

50ml Champagne

Method:

1. Boil and simmer the apple star anise tea for 30 minutes.
    Reduce, sieve, let it cools down, chill.
2. Before serving mix with cold ginger ale and Champagne

Contact:
https://www.facebook.com/nzchefsi/
chefsarawak@gmail.com
0220180710

Assorted Tropical Fruits, Coconut Pandan Tuile, Roselle Sorbet & Roselle Champagne Sauce

Explored tropical fruits fully!

by Chef Si

   Among the tropical plants, I think Roselle is one of the least explored tropical flowers, yet it is one of the most versatile components used to prepare dessert. It has bright red color to call for attention, its fragrance is much better than most berries, it can be used to prepare the beverage, entree, main and dessert dishes.

Assorted Tropical Fruits

Ingredients:

3 Watermelon balls, use melon baller

3 Mango balls

3 White Guava balls

1 tbsp Dehydrated mint leaves powder

1 tbsp Pistachio powder

1 tsp Icing sugar

Method:

1. Blend into powder, mix with pistachio & icing powder

2. Just before serving, pick one ball from each fruit,

    roll them in pistachio mint icing powder.

Coconut pandan tuile

Ingredients:

60g Egg white

30g Instant coconut cream powder

45g Flour, sieve

40g Icing sugar

2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)

2 drops Vinegar

30g Unsalted butter, melt

Method:

1. Whisk sugar with clarifying butter, add the egg white.

    sieve in flour, coconut powder, vinegar, and pandan
    concentrate.

2. Mix the batter then rest in the fridge.

3. Spread the batter evenly to a 3" X 4" rectangle
    tuile template.

5. Bake

6. While it is still hot, use a mold to shape into an elliptical 
    cylinder with 3" length.

Roselle Sorbet

Ingredients:

300g Roselle petals, blisk in food processor, add some water, 

boil and simmer.

6 Tbsp Glucose syrup

1 tsp Vanilla extract

1 tsp Gelatin powder, bloom in 2 tbsp water

2 Egg white

50g Sugar

1/2 tsp Lime juice

50ml Champagne

Method:

1. Cook the roselle petal until puree, add glucose syrup,

    lime juice, and gelatin. Place in freezer temporary

2. Whisk the egg white with sugar, vanilla extract and 

    lemon juice until firm peak, place in freezer temporary.

3. Prepare an ice bath mix with salt, combine the Roselle 

    puree with Champagne, whisk, then fold in meringue. 

4. In a freezing cold tray (freeze in freezer until very cold), 

    pour the cold mixture. Freeze immediately.

Roselle Champagne Sauce

Ingredients:

100g Roselle petals, blisk

100ml Water

100g Sugar

1 tbsp Lime juice

1/2 tsp Vanilla extract

100ml Champagne

1/4 tsp Tapioca starch

Method:

1. Boil and simmer Roselle petals with water, lime, and 

    sugar until puree. 

2. Add vanilla extract, then Champagne, thicken with 

    tapioca starch.

Roselle Milk Foam

Ingredients:
100g Roselle puree (Sweetened)
50ml Full cream milk
1/2 tsp Vanilla extract

Method:

1. Combine all ingredients

2. Use a hand blender, whisk

3. Spoon the bubble for garnishing

Plating:

1. Draw a line or add dots on the plate of your choice.

2. Place two drops of roselle champagne sauce on the

    plate, place the elliptical cylinder tuile on top.

3. On the tuile, pace three drops pf roselle champagne

    sauce, place the three mint pistachio fruit balls on it.

4. On the plate, add 6 more dots, and place the rest of 

    the fruits balls on the dots.

5. Add the quenelle of roselle sorbet somewhere on the 

    plate.

6. Spoon the roselle milk foam to the fruit balls

7. Garnish with Mint sprig, dust with instant coconut 

    powder

Revolutionized Way of Cooking Steamed Rice

Let me teach you how to steam a perfect rice!

After 25 minutes steaming this sushi rice with the springform pan, I scooped a small teaspoon of rice to let my friend tasting it to prove to her that it's not the dry rice she initially predicted. Note that the 25 minutes was counted from the minute I turned on the fire (I heard the steam ejected from the lip after 15 minutes, so the exact fully steaming time was only 10 minutes)

By Chef Si

   In life you could eat rice for 50 years, learned different kind of rice cooking, western way of preparing parboiled rice, Indian way of cooking pilaf rice, Persian way of cooking Saffron rice (parboiled than steamed, my Persian friend used to laugh at Chinese's broken steamed rice) and Chinese way of steaming rice (add water, boil then simmer). Then one day you suddenly got an awakening and turned into a fussiest rice connoisseur. You really thought the traditional way of steaming rice sucks, you began to fuss that the upper part of the rice was either nice or too dry but the bottom part of the rice was always either a bit softer than the top or it could be soggy. You told yourself that you are not going to tolerate this kind of inconsistent rice produced in the same pot. so you told yourself that you must either change it or change yourself for the better!

   
   I really think that any types of rice cooker have turned many people into the worst and laziest "rice cook"! I remember many years ago, my sister and I went on a trip, but there was no rice cooker in the service apartment, and my sister looked at me and I looked at her, we asked each other, "Who is going to cook the rice with a pot?" And she said she had not used a pot to cook rice more than 30 years, and I told her I had not used a pot to cook rice for more than 10 years. So at the end I had to cook the rice, it turned out very well, like most Chinese,  I used to pay more attention to the rice quality rather than cooked rice texture.

   Actually, the most traditional way of bamboo steamer could produce the best and most consistent evenly steamed rice, and it also could produce a nice aromatic rice, but obviously, it's considered as an out-of-date method of cooking. It also denotes that modern age people rather dropped their standard of eating good texture rice for a convenience sake.

   Another method of producing good rice is using a pressure cooker to cook your rice, the pressure could make the rice cooked evenly, and the texture is simply awesome. 

   Lastly, I don't have a pressure cooker, I do have a bamboo steamer with big holes, that means that if I cook rice, I need to wash both the bamboo steamer and a piece of cheese/cotton cloth, honestly I hate to wash the sticky cloth,  but I do have a cheesecake springform pan, I thought why not? Very soon, I found out it is also a magic pan for cooking A+ sweet rice for brewing rice, A+ sushi rice for sushi, onigiri or nigiri, you can cook your Basmati rice faster, pilaf rice in a shorter time, even if you have a hopeless chef who always messed up your rice that was good enough only to turn into pudding, now after he uses this magic springform pan, he can cook a perfect rice. From now on, there is no myth that only Japanese, Chinese or Korean arguably could cook the best rice on earth. 

   Soak your sweet rice, Basmati rice, Thai rice, Sushi rice to opaque, usually 2 to 4 hours or more (for Korean). In a larger pot, add water and a raised stainless steel rack, make sure the water is added parallel to the top part of the rack. Rinse your soaked rice inside springform pan until the water runs clear. Place the springform pan with rice on top of the rack. You would notice there is no water inside the rice. 

   





















Soaked the rice until opaque before you steam the rice, no need to add any water, you just need to rinse the rice, make sure you have a raised stainless steel rack at the bottom of the steamer pot, the water must be added parallel to the rack, and make sure the water is enough to last for 30 minutes under fire.

    
   However, you don't need to worry much, if you have a very heavy lip, you can cook the rice faster, but if you have a lighter lip you will take 5 extra minutes to cook the rice. After you put the springform pan on the rack, you turn on the fire to high. Steam the sushi or sweet rice (if more than 400g of rice) for 25 minutes for heavy lip and 30 minutes for lighter lip, whereas Basmati rice will take the shortest time as it is the long grain rice, it may vary from 10 to 20 minutes depends on how much rice you cook and how big is your pot and how high you turn on your fire. One thing about this rice is, even if you cook an extra 5 minutes, it won't turn too soft. As long as your water doesn't dry up in the pot, you won't cause a havoc.

   Why this method of rice cooking could give you consistent good texture rice? When you steam the rice, the uncooked rice would absorb whatever water it needed from the vapor, if there is any excess, it will leak through the springform pan base, thus the rice used the springform pan to steam will produce a very even consistent rice with perfect texture, every grain was perfectly cooked from the top to the bottom of the pan, not too dry and not too soft, it absorbed whatever required water from its surrounding during steaming process and the water wouldn't be collected and retained at the base of the pan during steaming process.

   Whereas for the rice cooker due to water from the steam would drip and collect at the bottom part of the rice cooker due to there is no outlet to drain this excess water, thus the bottom part of the cooked rice would be always soggier than the upper part of the cooked rice.

   Last night, I tried to show my rice steaming method with the springform pan to my visiting friend from Beijing, she thought that I would end up producing a pot of uncooked rice, but after 25 minutes she was so impressed of the cooked rice and its shiny texture on each grain. This method is not much different from bamboo steaming method, the excess water would leak through the cloth and the holes of the bamboo steamer and the rice would take whatever moisture it required during the steaming process.

   We compared the sushi rice cooked with the rice cooker and sushi rice steamed with the springform pan, the sushi rice steamed with the springform pan not only got the perfect rice texture, it also tasted much sweeter. When you used a non-stick springform pan to steam the rice, it's so easy to wash and not a single grain of your rice was wasted as well.