Feeling a little crabby? You could do worse than to head East this weekend for the Singapore Chilli Crab festival. Also taking place in NYC it's a great way to get your summer seafood fix while soaking up the brilliant vibe of Brick Lane and its surrounding restaurants and bars.
The first ever Singapore Chilli Crab was concocted by a great local cook by the name of Madam Cer Yam Tian in the 1950's. She and her husband (who probably did nothing - girl power!) set about selling the 'fresh-from-the-sea' specialties from a humble stall on the seashore, and everyone fell in love with her recipe. Aaaah, a beautiful tale.
This weekend, people-watch as the hipsters struggle to keep their cool while slurping soft crabmeat from the shell, sipping chilled beer, ogling at the Chinese magic displays and perhaps even lion dancing, whatever that may be. Oh and excitingly, ladies, the usual market will be replaced by a more Singaporean affair. Get your saris in quick. Pssst, the Vibe Bar is where it's at, by the way... get there early for a decent bench outside.
When? Sat 5 & Sun 6 Aug (12pm)
Where? The Vibe Bar (Old Truman Brewery, 91 Brick Lane, E1
Tube: Liverpool Street
If per chance you're a big cheap-skate, or can't be bothered to trek East for your crab feast, why not make your own with Chef Alvin Tan's easy to follow (?) recipe...
You need:
3 tablespoons fresh garlic
2 tablespoons fresh ginger
1 teaspoon fresh lemongrass
1/2 medium onion
8 tablespoons oil
2 fresh red chillies
3/4 cup tomato sauce
1/4 cup sweet chilli sauce
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 1/4 cups water
4 fresh blue swimmer crab (cleaned & halved)
(or 2 x 800g mud crab, quartered & claws lightly smashed)
1 egg beaten
4 slices white bread, toasted
Method:
Blend the garlic, ginger, lemongrass, onion and chillies to a fine paste, using 1/2 cup of water to moisten the mix. Heat oil in large wok or pot. Add the blended ingredients and fry until fragrant. Add the tomato sauce, chilli sauce, salt, sugar and water. Stir, and when it comes to the boil, add the crab. Allow to simmer, cover and stir occasionally for approximately 10 to 15 minutes. (Mud crab will take an extra 5 minutes).
Turn off the heat, add the beaten egg to sauce and mix well.
Serving Suggestion: Serve with triangles of toast to mop up the sauce.
(Recipe taken from www.abc.net.au/sydney/stories/s285632.htm)
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