Tomato Ketchup Jam This replace the usual ketchup that restaurant uses.
- Ripe tomatoes, 12-15
- Peanut oil 500ml
- Shallots chopped 10-15 small shallots
- Garlic confit (roast 3-4 whole garlic in oven till tender, squeeze the pulp out of skin)
- 2-3 knobs ginger
- 2 pods cardomon
- 1 teaspoon 5 spice powder
- 1 teaspoon smoked paprika
- 2-3 Kaffir lime leaves
- Fish sauce to taste
- Gula or palm sugar or brown sugar to taste
- White Vinegar
Roast tomatoes in oven until soft (180c for 30 mins) and puree. Force through sieve to remove seeds. Heat oil in pan, fry garlic, onion, ginger till fragrant. Add tomato puree and the rest of ingredient (to taste). Simmer and reduce so far that it is frying in the oil. About 1 hr. Store jam until needed.
- 6 big red chillies
- 1 tablespoon balachan
- 2 stalk lemongrass
- 1 kaffir lime leaf
Pan roast balanchan to release oils, Blizz all ingredients to a fine paste.
Note: I previously use sambal oelek for this
Clean crab well and cut into 4, keeping the head and coral, crack the claws and leg with a pestle.
Heat oil in a wok until very hot, fry shallots, garlic, and ginger for 2 mins, then add chilli base and stir fry for 1 min, add tomato jam.
Add crabs and stir fry, add water and peanut paste, stir and cover until crab is cooked (10 min). Reduce the water down, turn off heat and add beaten egg to sauce.
To serve, place in a large bowl, top with chiffonade kaffir lime leave and coriander. Mop up the golden liquid with deep-fried mantou.
Geylang Shop Houses
670 Geylang Road
Tel: 6745 1123
Last night, everybody came home for dinner. Sauce was perfect! Everything mopped clean.
Till next post, SS.