ANCIENT INDIAN COOKING

Wine-Steamed King Crab with Herb Buerre Blanc
recipe courtesy Cuisine at Home Magazine

For the Crab:
1 tbsp olive oil
1 tbsp. unsalted butter
1/4 c. garlic, thinly sliced
2 tbsp. shallots, minced
2 lbs. king crab legs, cut into sections
3/4 c. sauvignon blanc
1/4 tsp. red pepper flakes
4 lemon wedges

For the Buerre Blanc:
Steaming liquid
7 tbsp. unsalted butter, chilled and cubed
1/4 c. heavy cream
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Salt and fresh lemon juice to taste

Heat oil and 1 tbsp. butter for the crab in a large saute pan over medium. Saute garlic and shallots until garlic is soft, about 2 minutes.

Add crab, wine, pepper flakes, lemons, and bay leaf. Increase heat to high, cover and simmer 5 minutes, stirring after 2 minutes. Transfer crab, lemons and bay leaf to a bowl using a slotted spoon; cover and keep warm. Leave liquid in the pan.

Simmer remaining juices until reduced to 3-4 tablespoons. Reduce heat to low and slowly whisk butter a few pieces at a time until melted.

Off heat, add cream, herbs, and seasonings. Serve crab with sauce for dipping.

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Creamy Orzotto with Fresh Corn and Greens
recipe courtesy Cuisine at Home

3/4 c. dry orzo pasta
2 tbsp. garlic, minced
2 tbsp. unsalted butter
4 c. collard greens or kale, stemmed and chopped
2 c. fresh corn kernels (about 3 ears)
2/3 c. heavy cream
1/4 c. Parmesan, grated
2 tsp. fresh lemon juice
Cooked orzo
Salt and pepper to taste

Cook orzo according to package directions; drain and set aside. Saute garlic in butter in a saucepan over medium-high heat, about 1 minute. Add greens and corn and cook 3 minutes, stirring frequently.

Stir in remaining ingredients. Simmer until heated through, 1-2 minutes, stirring occasionally. If orzo mixture is too thick, thin with a few tablespoons of hot water.

My mother-in-law cooked this last night. It's so delicious. It's spicy and a little sourish.
This gravy goes well with fish, prawns (shrimps), squid or crabs.
Some of the vegetables like brinjal, large onion, lady's fingers or tomato can be added in this dish.

Here's the recipe.

Ingredients:
600g seafood
2 fresh tamarind (asam) pods
2 rounded tbsp tamarind (asam) pulp
850ml water
1 tbsp oil (opt)
2 tbsp sugar
3/4 tbsp salt

REMPAH (Rempah is the Malay term for spices pounded together)
10 slices galangal (lengkuas)
1/2 thumb size knob turmeric (kunyit)
30 shallots (bawang merah)
4 red chillies
1 tbsp prawn (shrimp) paste (belacan)

Preparation
1. Prepare the seafood. (If prawns are used, trim off the sharp feelers and legs then rinse).
2. Remove the hard outer shell of the tamarind pod.
3. Prepare the tamarind marinade.
4. Prepare the rempah. Peel the galangal, turmeric and shallots. Deseed (if preferred) then roughly chop the chillies. Very finely pound/blend the galangal and turmeric, then add and coarsely pound/blend the shallots, chillies and prawn paste.

Method:
1. In a large pot, combine the rempah, tamarind marinade and fresh tamarind.
2. Bring to the boil and add the seafood and the oil (opt). Simmer until the meat is cooked (about 3-7 mins, depending on the seafood used).
3. Add sugar and salt to taste.
4. Serve with white rice.

Note: How to prepare Tamarind Marinade.
1. In a bowl, combine the tamarind and water accourding to the amount listed in the recipe.
2. Using your fingers, rub the tamarind pulp off the seeds.
3. Strain the mixture through a sieve. Discard the seeds. Use as required.

Hope you like this recipe. Enjoy!