Posts Tagged ‘crab’

Chilli Crab Pasta

Chilli Crab Pasta

My sister once asked me to babysit her son, my two year old nephew. Somehow, I had this impression that she would only be gone a few minutes, 30 at most, little did I know that she would take advantage of that window of freedom and was gone for over two hours.

The first half hour was easy – I sat him infront of the computer and we spent the time watching Mickey Mouse Club House. After awhile he started asking for his Mum (I was secretly wishing she was around too!)… I was in a bit of a dilemma as I wanted to start with my homemade pasta but I also had to babysit. So I asked him if he wanted to help me make some pasta, expecting that this would pre-occupy him for at least a few minutes. I couldn’t have been more wrong!

My two year old nephew was a natural! In fact, I was so impressed that I took a video of him working with the dough, laminating it through the pasta machine, flouring the sheets and so on. We ended up spending a good hour making the pasta and I was so sure that it would turn out perfectly and that no one would believe that he had made it all by himself (with some supervision of course)… so I decided to video the experience. Just in case he gets to be a rockstar chef one day, I’ll have proof that I gave him his first pasta making lesson.

If you’d like to watch him, the clip is below. Apologies for the lousy editing – I clearly cook better than I do make a video!

Anyway, the recipe I’m sharing today is one where fresh angel hair pasta is best used. A few weeks ago we took a friend to the Hunter Valley and had lunch at one of the restaurants there, Roberts. This was my by far my favourite dish and the fact that I didn’t order it (I only managed a taste from my husband), meant that I had to try and copy it at home. I’ve always known that crab, garlic and chilli go well together, but the addition of lemon zest was a brilliant idea!

Angel Hair Pasta with Crab, Chilli and Lemon

serves 2

  • 50 ml olive oil
  • 30 grams butter
  • 2 large red chillis (leave the seeds and pith on for a spicier sauce)
  • 4 cloves of garlic, crushed
  • 250 grams fresh crab meat
  • 200 grams fresh angel hair pasta
  • Zest of one lemon
  • salt to taste
  1. Fill a large pot with water and bring to a boil. Cook the pasta, if using fresh, around 1 minute, if dry, follow package instructions.
  2. Heat the olive oil and butter in a sauce pan. Add the chillis and garlic and saute for a few minutes over a low heat until fragrant, around 3 to 4 minutes.
  3. Add the crab meat and lemon zest. Season to taste and toss in the pasta. If the pasta seems a bit dry, add some of the pasta water to the sauce (around 50 to 100 ml)

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Relleno Alimasag (Philippine Style Stuffed Crab)

Relleno Alimasag (Philippine Style Stuffed Crab)

One of the greatest food writers in the Philippines was a lady by the name of Doreen Fernandez.  When I was in the Philippines I took for granted her contributions to our cuisine and so I rarely paid any attention to her works which was a pity since I have been crazy looking for some of her books which are almost impossible to find.  Last month in Melbourne I went to a store called Books For Cooks where tucked in a corner was one of Doreen’s books.  I couldn’t believe my luck!  The book is called Palayok (a type of native cooking pot) and while not a recipe book, is filled with valuable information on what and how our cuisine has come to where it is today.  The chapter I’m reading now for instance, is on the Spanish influences on food.

This influence is  of course inevitable considering we were a colony from 1521 to 1898 (I tell everyone we were colonized for around 300 years, but now I realize it’s 377!).  The first Spanish settlers were officials and their families then later on, friars.   Ingredients in the Spanish kitchen often make an appearance in our food like chorizo (sausages) and jamon (ham). Another example, is in our cooking methods.  To saute in the Philippines is called “gisa” from the Spanish word guisar.

Another cooking process commonly used in the Philippines, is called relleno which means to stuff.  With some types of relleno, the Spanish influence is much clearer, for example,  rellenong manok (stuffed chicken) will typically be stuffed with pork, chorizo and ham.  Other relleno has been adapted to the produce more easily available in the Philippines, for example, rellenong bangus or stuffed milkfish (milkfish is very accessible in the Philippines).


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